I’m a Sucker For a BASS!!!!

I’m a complete freaking sucker for BASS!!!! And if you have no idea what a BASS is, it is a BIG ASS SALAD! One that you can throw anything you want into it, vegetables, fruits, you name it.

Customize it to your liking and your preference and switch it up each time!

Enjoy! Xoxo Jen

BIG ASS SALAD

INGREDIENTS:

Pickled Red Onions
1/2 cup apple cider vinegar
1 tablespoon agave syrup
1 teaspoon salt
3 to 4 allspice berries
1 red onion, halved and sliced

Basil Ranch Dressing
1/2 cup raw cashews
5 tablespoons water
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 teaspoon agave syrup
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried dill
1/4 teaspoon celery seed
1/2 cup tightly packed fresh basil

Roasted Potatoes
2 medium red potatoes chopped
olive oil spray
a few dashes of garlic powder
a few dashes of smoked paprika
salt and pepper to taste

Savory Chickpeas
1 1/2 cups cooked chickpeas
2 tablespoons liquid aminos
1 tablespoon fresh lemon juice

Salad
4 to 5 big handfuls of greens
whatever fruits and veggies
I used 1 shredded carrot, a heaping cup of shredded red cabbage, thinly sliced bell pepper, halved cherry tomatoes, julienned zucchini, and a couple of pluots)
diced avocado
nuts or seeds to sprinkle on top

DIRECTIONS:

Mix all the ingredients for the pickled onions and set aside. 

Wisk or shake (in a mason jar) the ingredients for the Basil Ranch Dressing and set aside.

Rinse and shell the chickpeas. Cook to your liking. Mix all the ingredients for the savory chickpeas and set aside. 

On a baking sheet, throw potatoes, spray with oil, add spices, and roast on 375 until golden brown.

While the potatoes are roasting, put all the ingredients from the salad together. 

Once potatoes are all done, take out of the oven, let cool slightly and mix potatoes and chickpeas into the salad. 

Add the dressing and top with pickled onions.