Seriously, I had no clue about what subject to tackle for U in the A to Z Challenge. There is something under the tomato slices in this bowl, and I am going to share this unconventional recipe I like to make. Today I made something I occasionally like to throw together when I am busy, and I call it my “soupy” salad.
Honestly, I was never a huge fan of soups most people make, unless it is a vegetable soup my mom creates from scratch. I also like a sweet potato carrot soup I concocted years ago, but when most people talk about a soup and salad bar, I am eyeing the latter, and skipping the pre-packaged soup. These are usually just too salty for my palette, and most people add I can handle, and this is even when it comes to homemade soups.
Even though I have a disdain for soup, I realized over time I really love “soupy” salads. Actually, I think I just like to make vegan protein rich salad dressings that can actually be poured all over a salad without the guilt of the bottled oily salad dressing.
Even if I pureed two avocados with some tomatoes to make a salad dressing, this is so much lighter and fresher than if you were to pour a whole bunch of the oily salad dressing out of a bottle. I have made salsa salad dressings from scratch by pureeing tomatoes and avocados, or tomatoes, beans, and avocados. The combinations are endless.
However, today I was busy, so I simply pureed some black beans with vegan enchilada sauce. I drenched the chopped romaine lettuce in my soupy black bean sauce, and topped this with tomatoes. So this is probably not something everyone would want to eat, but I enjoy a “soupy” salad from time to time.