This week on Plant based challenge the theme is "make mine green."
(I am editing this right now to tell you that the theme is about soup but I didn't see this so apologies for making a salad. True humiliation but I hope you all have time to participate in the green soup theme.) I went blind at the word soup. This is a topic that inspires us all to incorporate greens into our diet. I know myself, I should have more greens, more often. Some people think that plant based diets are nothing but lettuce. It can be as junky as you want it to be.
I just came back from our second camping trip. Like two weeks ago it was only for two nights on our days off of which we thankfully get three of. That time we took our little tent which was a challenge with no mat to lay on. It was still a lot of fun and we made a decision to do it again.
This time we took it to another level and rented a ready tent which seems to be popularly called "glamping". This particular campground doesn't have vehicle access. If you drive to the park you need to leave your car and walk for 45 minutes. We don't have a car.
Fortunately we found a better way to get there then last time, when we got Marc's senior parents to drive us and pick us up. We found that a ferry takes you there in 35 minutes.
These are large tents with a mini fridge and kitchen supplies. There's even a dining table inside, not that we would ever use it for anything other then keeping our things on it.
It's popular, even with plantbased camping to bring such foods as hot dogs, and things you grill.
Knowing there was a fridge, I brought salad ingredients. I vowed to eat better then typical camping food. Don't get me wrong, we did grill some veggie dogs.
I brought some kale because of how well it keeps but I knew that a raw kale salad would not be super thrilling.
I had brought some green pepper and parsley so as I chopped that up to add. I was making this up as I went along. At the last minute I decided to grill the kale on the campfire that Marc had going strong at this point.
Before putting the kale on the grill, I tossed it in a little oil, and added salt and black pepper.
I wasn't sure how much I wanted to wilt the kale. At first I thought it would be fun to have crispy kale but changed my mind.
I took it off when it was still dark green and wilted.
Earlier that day we had taken a boat to the shore. This town is small but we found a large supermarket and bought some spinach. This would be the base of the salad and kept raw.
Green Adventure Salad
1 bunch kale
5 or 6 cups baby spinach
1/4 cup toasted walnuts
Sprinkle of toasted sesame seeds
1 chopped green onion
1/2 green pepper chopped
3 tablespoons nutritional yeast
The dressing was simple and light.
Dressing
Juice of a lemon
4 tablespoons cider vinegar
1/8 cup olive oil
Pinch of garlic powder
Pinch of onion powder
Salt and black pepper
Shake of Italian herbs
Splash of agave nectar
I tossed the spinach alone in the dressing first.
In order to make this salad even more satisfying, I roasted some walnuts and pumpkin seeds on the propane stove included with the site.
I had randomly brought sesame seeds as well so I toasted them up to add. The toasted nuts and seeds would compensate for the bitterness of the kale. I don't really find kale bitter but it isn't the easiest green to bite into as is.
After tossing the spinach with the dressing, I topped with the kale, and drizzled with more dressing.
I had brought some nutritional yeast with me and sprinkled that on in place of parmesean.
We really enjoyed this and vowed to eat our greens more often.
It's not everyday for the two of us are surrounded by greenery and eating it as well. Some people around the world have a setting like this all the time. They may take it for granted. I envy them.
I would like to invite 
Thanks for dropping by and have a great day.
