Toi here, and welcome to another episode of Knauthentic.
Topic of the day: My love-hate relationship with salads.
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1. Stereotypically speaking, as a girl, I think I’m supposed to like salads, but they are not my favorite. To me that’s crazy because I love vegetables, I just don’t always want to eat them raw. Still there are times of the year when I actually want to eat salads. For me, that starts in the spring.
2. One of the main reasons why I think salads aren’t really my thing is that they always seem so boring to me. Leafy greens, a few parcels of color, and a dressing. I now have a method for making salads that I enjoy. I’m not claiming to have come up with this method. I saw it somewhere, made some adjustments, then ran with it.
3. So, if I’m going to eat and enjoy a salad, it’s going to have to be more than leafy greens a dressing. Next week, I’ll break down the method, but today I want to talk about the dressing. Of course, in my typical fashion, I can’t eat store bought salad dressings for a number of reasons. So, I’ve learned to make a variety to address all my salad needs from nutty to cheesy, creamy to vinaigrettes. One of my favorite flavors to add to salads right now, is mint.
Now, it’s time to talk about how I make a Mint Vinaigrette.
Be sure to visit my Knauthentic YouTube channel if you want to see the short.
Step-by-step instructions
1. Activate 1 tsp of Hing (Asafetida) or sub in your choice of onion or garlic powder.
2. Finely chop one half a packed cup of fresh mint leaves and add to a jar.
3. Add 1 tsp dried Parsley, ½ black pepper, ½ tsp salt, 1 tsp dried Fenugreek leaves (sub will Cilantro or add more Parsley).
4. Add 1 tbsp Agave or a sweetener of your choice.
5. 4 tbsp white wine vinegar.
6. 5-6 tbsp oil (I used avocado), then shake well.
7. Serve with your favorite salad or wrap.
Question: Is Spring salad season for you? I’d love to know.
If you, or someone you know, has a health or food journey story or recipe you think others might benefit from, please check my Be Featured links on social media, and share your story in the way that suits you best.
Until next time, stay safe, eat well, and be blessed.
Credits
Knauthentic Season 1, Episode 21.
Starring Toi Thomas.
Featuring no one else at this time.
Topics discussed: Salad Season, Mint Vinaigrette,
Produced by Toi Thomas in association with The ToiBox of Words and Lit Carnivale.
Directed by Toinette “Toi” Thomas.
Thanks again to the Knauthentic community on Substack, YouTube, and wherever you can hear this podcast. This is all for you!
