| BLUEBERRY FETA SALAD WITH VG SAUSAGE |
A fresh and bright chopped salad with all the fixings! Creamy vegan feta, crunchy veggies, tart blueberries, and protein rich plant-based sausages. The salad is dressed simply with high quality olive oil, fresh juiced lime, and a simple refined sugar free brown rice syrup (or your preferred liquid sweetener).
Recipe makes 2 servings
Macros per serving:
498 cals - 26g fat - 37g carbs - 29g protein
Ingredients:
2 vegan sausage, I used Field Roast Italian Garlic & Fennel
1 cup fresh blueberries
4 persian cucumbers (roughly 2 cups chopped)
1/2 red onion, diced
1/2 cup fresh parsley, diced
2 servings vegan feta (roughly 1/4 cup)
2 tbsp extra virgin olive oil
1 lime, both the juice and zest
1 tbsp brown rice syrup or maple syrup
1 tsp black pepper
1/2 tsp salt
Recipe:
Preheat the oven to 350 F and line a baking tray with parchment paper.
Chop the sausages into round and spread across the baking tray.
Bake for 15 minutes or until browned and lightly crispy.
Prep all your vegetables and add them to a large serving bowl.
Zest and juice one lime and add it to the salad bowl.
Add olive oil, brown rice syup, black pepper, and salt.
Toss everything well to combine.
Next you can either add in chopped sausages and toss through, or you can plate the two salads and place one serving of sausage on each plate to ensure even amount of protein in each salad.
Enjoy right away or seal and refrigerate until ready to eat.
Enjoy!
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