It’s official. We pored over heavy books crammed with statutes and consulted legal experts from every corner of the country. In the end we couldn’t find a single law that says that Phyter bars are only meant to be enjoyed on their own. It actually makes perfect sense. After all, they are made of fresh, organic ingredients. Why shouldn’t their flavors play well with others? Well, they should and they do, so read on.
When it comes to combining fresh and amazing flavors, our own Chef David Choi finds inspiration everywhere. Case in point is this bright, colorful, and 100% plant-based easy summer salad he dreamed up to make life a little more enjoyable for everyone. It all started with a visit to the local farmer’s market where he considered the possibilities of fresh kale, beets, strawberries, and red radish. A trip to his own garden for fresh greens, and then to the grocer’s fridge for some Butternut Squash + Peanut Butter Phyter bars and – voila (more or less). One taste and we think you’ll agree that all our time spent with that legal research was not wasted.
What you’ll need:
Easy Summer Salad
- 4 oz. mixed greens, washed and dried
- 4 oz. baby kale, washed and dried
- ½ beet, peeled and thinly sliced (raw or cooked)
- 2-3 red radishes, sliced thinly
- ½ cup Korean melon peeled, deseeded, and sliced to ½ inches (or a combination of cucumber and cantaloupe)
- ½ tangerine (peeled and segmented)
- Crumbled Phyter bar (Butternut Squash + Peanut Butter)
- 2-3 Berries + Peanut Butter bars
- ½ pint of strawberries, hulled and washed
- Juice of 1 lime
- 2-3 tablespoons of aged balsamic vinegar
- 1 tsp garlic powder
- Salt and pepper to taste
- Non-dairy milk to thin the consistency
How it’s done:
- Simply mix all ingredients in a large bowl.
- Blend Phyters, strawberries, lime juice, balsamic vinegar, and garlic powder in a blender.
- Taste for seasoning. Add salt and/or pepper, lime juice for more tang, and more Phyter bars for sweetness, if necessary.
- Add more non-dairy milk to desired consistency (tip; thick enough to coat a spoon, thin enough to drizzle)
- Drizzle dressing over salad and serve. Repeat.
- Dressing keeps well in refrigerator for up to 7 days. It will likely be gone before then, though.
Tip: to make into a meal, add cooked and cooled beans (like chickpeas), roasted vegetables/mushrooms, and cooked and cooled grains (like quinoa).
Feeds 2, or 2 servings