That’s right, We are having cake for lunch. Known for its color, sweet-unique flavor, and texture, Red Velvet Cake is really just a mild chocolate cake with beets or red food coloring. Since is seems to be everyone’s favorite at the time, it will be my first dessert inspired salad of #10000Salads.
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Red Velvet Cake Salad Recipe
Ingredients:
1 oz baby spinach
1 beet or Roma tomato, chopped
5 strawberries
6 large dates, pitted
1/4 cup almond milk
1 teaspoon cocoa powder
1/4 cup chopped cashews
Directions:
Create a bed of spinach on top of a salad plate.
Top with chopped beet or tomato.
Hull and vertically slice the strawberries before fanning them out atop the tomatoes.
Add the dates to the food processor and blend until it forms a ball of goo.
Thin the clump of goo by processing in almond milk and cocoa powder.
Drizzle the date dressing over the salad. It helps to add it to a piping or zip lock bag and distribute it via squeeze.
Scatter cashews over what we affectionately call the poop swirl in an attempt to beautify it.
Salad #1 is done. Eat up.
About The Sweetest Vegan:
Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health.
About The #10000Salads Project:
You don’t have to eat salads to be healthy, but it’d be a lot easier if you did. Though I’m little health nutty, I have always loved sugar, dessert, and their resulting art. Join me on my new health quest to make 10,000 dessert inspired salads.
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