#vegansalad

This refreshing vegan salad is bursting with flavors and textures, making it the perfect addition to any summer BBQ. It's light, colorful, and packed with nutritious ingredients that will please everyone at your gathering.

Ingredients: 4 cups mixed greens. 1 cup cherry tomatoes, halved. 1 cucumber, sliced. 1/2 red onion, thinly sliced. 1 avocado, diced. 1/4 cup fresh basil leaves, chopped. 1/4 cup toasted pine nuts. 1/4 cup balsamic vinaigrette dressing.

Instructions: Mix mixed greens, cherry tomatoes, cucumber, red onion, avocado, and basil leaves together in a large bowl. Toss the salad gently to mix the parts together. Set the salad on top of the toasted pine nuts. Just before you serve the salad, drizzle the balsamic vinaigrette dressing over it. Toss it again just a little to make sure the dressing covers everything evenly. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Kale Salad with Vegan Coconut Bacon is a delightful combination of fresh, hearty kale, colorful vegetables, and crispy coconut bacon. It's a vegan and gluten-free salad that's packed with flavor and nutrition, making it a perfect addition to any meal or a satisfying standalone dish.

Ingredients: 4 cups of chopped kale leaves. 1 cup of shredded carrots. 1/2 cup of cherry tomatoes, halved. 1/4 cup of red onion, thinly sliced. 1/4 cup of toasted pumpkin seeds. 1/4 cup of dried cranberries. For the Vegan Coconut Bacon:. 1 cup of unsweetened coconut flakes. 2 tablespoons of tamari or soy sauce. 1 tablespoon of maple syrup. 1/2 teaspoon of smoked paprika. 1/4 teaspoon of garlic powder. 1/4 teaspoon of liquid smoke optional. For the Dressing:. 3 tablespoons of olive oil. 2 tablespoons of apple cider vinegar. 1 tablespoon of maple syrup. 1 clove of garlic, minced. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. In a bowl, combine the tamari or soy sauce, maple syrup, smoked paprika, garlic powder, and liquid smoke if using for the Vegan Coconut Bacon. Add the coconut flakes to the bowl and toss until well coated. Spread them evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for 10-12 minutes or until the coconut bacon is crispy and browned, stirring occasionally to prevent burning. Remove from the oven and let it cool. In a large salad bowl, combine the chopped kale, shredded carrots, cherry tomatoes, red onion, toasted pumpkin seeds, and dried cranberries. In a separate small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, minced garlic, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss to coat the ingredients evenly. Sprinkle the cooled Vegan Coconut Bacon on top of the salad just before serving. Serve the Kale Salad with Vegan Coconut Bacon and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This vegan Black Bean, Broccoli, and Avocado Salad with Cumin/Lime/Tahini Dressing is a healthy and flavorful option for a quick and satisfying meal. Packed with protein, fiber, and essential nutrients, it's perfect for lunch or as a side dish for dinner.

Ingredients: 1 cup black beans, cooked and drained. 2 cups broccoli florets, blanched. 1 ripe avocado, diced. 2 tablespoons tahini. 1 lime, juiced. 1 teaspoon ground cumin. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Put the cooked black beans, broccoli florets that have been blanched, and diced avocado in a large bowl. A separate small bowl holds the dressing. To make it, whisk the tahini, lime juice, ground cumin, salt, and pepper together until they are well mixed. Pour the dressing over the salad ingredients and toss them around a little to make sure everything is covered. Add some fresh cilantro leaves as a garnish. Serve right away or put in the fridge to enjoy later. Have fun!

Prep Time: 15 minutes

Cook Time: 5 minutes

This vegan carrot peanut salad is a simple, healthy, and delicious dish packed with flavor and nutrients. The combination of grated carrots, crunchy peanuts, and zesty lime dressing creates a refreshing salad perfect for any occasion.

Ingredients: 3 large carrots, grated. 1/4 cup peanuts, crushed. 2 tablespoons fresh cilantro, chopped. 2 tablespoons lime juice. 1 tablespoon sesame oil. 1 tablespoon maple syrup. Salt to taste. Black pepper to taste.

Instructions: Grate carrots, crush peanuts, and chop cilantro together in a large bowl. To make the dressing, mix the lime juice, sesame oil, maple syrup, salt, and black pepper in a small bowl with a whisk. Add the dressing to the carrot mix and mix it all together by tossing. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix.

Prep Time: 10 minutes

Cook Time: 0 minutes

This vegan crispy rice salad is delicious with fresh vegetables, crispy brown rice, and a tasty balsamic dressing. This dish is great for a healthy lunch or dinner because it is light and cool.

Ingredients: 1 cup cooked crispy brown rice. 1 cup mixed greens spinach, arugula, and kale. 1/2 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 1/4 cup red bell pepper, diced. 1/4 cup red onion, thinly sliced. 1/4 cup shredded carrots. 2 tablespoons roasted sunflower seeds. 2 tablespoons chopped fresh cilantro. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 tablespoon maple syrup. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: The crispy brown rice and mixed greens should be put together in a large bowl. Chop up the red onion, red bell pepper, cilantro, sunflower seeds, red bell pepper, and red onion. Add them to the bowl. Put the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a different small bowl. Mix them together with a whisk to make the dressing. Cover the salad with the dressing, then toss it all together until it's well sealed. Serve your tasty vegan crispy rice salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

A refreshing and colorful vegan salad featuring the sweetness of persimmons and pomegranate seeds, balanced with peppery arugula and crunchy hazelnuts, all tossed in a tangy balsamic dressing.

Ingredients: 2 ripe persimmons, thinly sliced. 1 cup arugula. 1/2 cup pomegranate seeds. 1/4 cup chopped hazelnuts. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a small bowl, whisk together balsamic vinegar, maple syrup, olive oil, salt, and pepper to make the dressing. In a large salad bowl, combine persimmon slices, arugula, pomegranate seeds, and chopped hazelnuts. Drizzle the dressing over the salad and toss gently to combine. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Vegan Portobello Steak Summer Salad is full of flavor and great for when it's warm outside. The juicy grilled portobello mushrooms give this salad a hearty, meaty texture, and the sour balsamic marinade gives them a lot of flavor. This salad is a great mix of flavors and textures, with crunchy almonds, sweet cherry tomatoes, and crisp mixed greens. It's great for a light lunch or dinner because it's quick and easy to make.

Ingredients: 2 large portobello mushrooms. 2 tablespoons balsamic vinegar. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 tablespoon olive oil. 4 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/4 cup sliced almonds. Salt and pepper to taste. Optional: vegan feta cheese for topping.

Instructions: In a small bowl, mix balsamic vinegar, soy sauce, minced garlic, and olive oil to create a marinade. Remove the stems from the portobello mushrooms and place them in a shallow dish. Pour the marinade over the mushrooms, coating them evenly. Let marinate for at least 30 minutes. Heat a grill or grill pan over medium-high heat. Grill the marinated portobello mushrooms for 4-5 minutes on each side, or until tender and grill marks appear. Remove from heat and let cool slightly. While the mushrooms are grilling, prepare the salad by tossing mixed greens, cherry tomatoes, sliced red onion, and sliced almonds in a large salad bowl. Slice the grilled portobello mushrooms into thin strips and add them to the salad. Season the salad with salt and pepper to taste and toss to combine. Divide the salad onto plates, top with optional vegan feta cheese if desired, and serve immediately.

Prep Time: 20 minutes

Cook Time: 10 minutes

Crispy tofu cubes marinated in a flavorful sesame dressing paired with carrots, cucumber, and fresh salad greens make up this light salad.

Ingredients: 1 block tofu, extra firm. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon honey. 2 cups mixed salad greens. 1/4 cup sliced cucumber. 1/4 cup shredded carrots. 2 tablespoons toasted sesame seeds.

Instructions: Press tofu to remove excess water, then cut into cubes. In a bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey. Add tofu cubes to the sauce and marinate for 15 minutes. In a separate bowl, combine salad greens, cucumber, and carrots. Heat a skillet over medium heat, add marinated tofu cubes and cook until golden brown on all sides. Toss cooked tofu with salad mixture. Sprinkle toasted sesame seeds on top and serve.

Prep Time: 20 minutes

Cook Time: 10 minutes