3 Easy Vegan Salads



3 quick, healthy and easy sales to leave you energized and satisfied. Perfect for Veganuary!

Any one of these could be made into a full meal with the addition of another protein source like tofu, tempeh or chickpeas. As always adjust the ingredients to your taste! Don’t like too much garlic? Use half or a small clove. Like it hot? Use more cayenne pepper. Mix and match veggies you like or have on hand, these are meant to be easy salads that use what you have and what you like.

Garlic and Greens Salad
Ingredients
4 cups mixed dark leafy greens
½ avocado chopped

Dressing
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp apple cider vinegar
½ – 1 clove minced garlic (depending on how garlicky you want)
2 tbsp nutritional yeast
¼ tsp turmeric
⅛ tsp cayenne (small sprinkle)
1 tbsp hemp hearts

Combine all dressing ingredients in a blender and pulse until smooth
Wash and dry greens, cut avocado into greens and add dressing
Can add in a protein like tofu or tempeh to make it a full meal

Caesar Salad
Ingredients
5 cups mixed leafy greens
½ cup croutons
Vegan Parmesan and bacon bits optional

Dressing
½ cup raw unsalted cashews (soaked or boiled *see instructions)
¼ – ½ cup water
2 tbsp olive oil
2 tbsp lemon juice
1 tsp dijon mustard
½ tsp pepper
1 clove garlic
1 tsp caper brine + 5 capers
2 tbsp nutritional yeast
½ tsp Soy sauce/ tamari

Place cashews in a saucepan and cover with water, bring water to a rapid boil remove from heat and let soak 15 – 20 minutes, drain and let cool
Roughly chop greens, rise and dry
Once cashews are cool enough to handle add to a high powered blender with the remaining dressing ingredients and blend until smooth – start with ¼ cup of water and add more as needed to get a thick but creamy consistency. It will take a couple minutes for the cashews to become smooth

Lemon Dill Pasta Salad
Ingredients
1 cup macaroni noodles
¼ cup radish chopped
¼ cup kalamata olives chopped
2 tbsp green onion chopped
1 cup chopped mixed greens
2 tbsp sunflower seeds

Dressing
½ cup raw unsalted cashews (soaked or boiled *see instructions)
¼ cup almond milk
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp onion powder
1 tbsp dill
1 tbsp hemp hearts (optional)

Place cashews in a saucepan and cover with water, bring water to a rapid boil remove from heat and let soak 15 – 20 minutes. Drain cashews and allow to cool
Boil macaroni according to package directions, drain and set aside
Wash and chop all salad ingredients
Add cooled cashews and remaining dressing ingredients to a high powered blender and blend until smooth – will take a few minutes for cashews to become smooth, if too thick add in more almond milk.
Mix together cooked, cooled pasta with chopped vegetables and pumpkin seeds, add dressing and mix well

source

Leave a Reply

Your email address will not be published. Required fields are marked *