By Mayshad Mag
Mayshad Magazine is an advocacy platform for empowerment which mainly focuses on empowering women, raising awareness and exploring a contemporary lifestyle.
This nutty and unique salad, infused with Insect Protein, is both bright and rich at the same time. It is a love-it or leave-it dish for some, but those who love it crave it AND eat the leftovers of those who don’t! A wicked starter salad for the food adventurer!
Walnut-Balsamic Insect Protein-Vinaigrette:
4 tablespoons balsamic vinegar
3 tablespoons walnut oil
2 tablespoons (14g) Protein2050 Cricket Powder
3 teaspoons honey
Salt and fresh ground pepper
*This dressing is always made best a little ahead of time so it can do it’s ‘thing’
3 cups baby spinach, freshly washed
3 cups radicchio, chopped
2 celery stalks, sliced thin on an angle
1/4 cup walnut pieces
1 cup organic grapes, sliced in half
1/3 cup crumbled chevre or goat’s cheese
In a small bowl whisk together the walnut oil, balsamic and honey. When blended, whisk in Protein2050 Cricket Powder. Season with salt and pepper and then set aside.
In a larger bowl combine the spinach, radicchio, celery, walnuts, and grapes and give them all a toss.
At this point, I like to plate this salad and top with the goat’s cheese. Finish off with a drizzle of this fragrant nutty Insect Protein-Vinaigrette and Voila! Ready to ‘wow’!