Every Day Glow Salad

This vegan recipe for a stunning salad is bursting with flavour and nourishing ingredients that will leave you with a healthy glow. It's simple to throw together, and makes a satisfying lunch or a quick midweek dinner.

From the book

Oh She Glows Every Day by
Oh She Glows Every Day
Plant-based recipes to fall in love with
Inspiring vegan recipes
Vegan twists on family favourites

Introduction

This is a handy, everyday salad, and it never fails to energize me! It packs some of my favourite vegetables and my go-to Lemon-Tahini Dressing. I always try to keep these veggies stocked in my crisper so I can make this salad at the drop of a hat. That said, part of the joy of this salad is changing it up by varying the greens, veggies, toppings and/or dressing. The hemp hearts provide a nice boost of protein, but if you’d like to amp up the protein even more, I highly recommend adding Marinated Italian Tofu, The Best Marinated Lentils, or Cast-Iron Tofu on top. If I have some on hand, I’ll also often add a handful of bean sprouts and Roasted Tamari Almonds.

Serves 2
Easy
Prep time: 20 min

Ingredients

300g chopped romaine lettuce or greens of your choice
75g cherry or grape tomaotes, halved
40g diced cucumber
90g diced yellow, orange, or red bell pepper
60g julienned or grated carrot
½ avocado, pitted and sliced or chopped
2 spring onions, thinly sliced
2 tbsp hemp hearts
2 tbsp pumpkin seeds, toasted
Optional proteins:
Tofu
Lentils
Cooked chickpeas or other beans
Prepared hummus
For the Lemon Tahini Dressing:
1 large or 2 small garlic cloves
60ml tahini
125ml fresh lemon juice (from about 3 large lemons)
2 to 4 tbsp nutritional yeast, to taste
75 to 125ml extra-virgin olive oil, to taste
½ to ¾ tsp fine sea salt, to taste
Freshly ground black pepper

Essential kit

You will need: a mini food processor.

Instructions

For the Lemon Tahini dressing: 

1. In a mini food processor, pulse the garlic until minced.

2. Add the rest of the dressing ingredients and process until smooth. Taste and adjust the seasonings, if desired. The dressing will keep in an airtight container in the fridge for a week or a bit longer, and it will thicken as it sits. Stir well before use.

For the salad:

Place the lettuce in a large bowl. Arrange the chopped vegetables on top, followed by the hemp hearts and pumpkin seeds. Add a protein, if desired. Add a spoonful of hummus on top and then drizzle with the dressing. Serve immediately.

Make it soya-free: Leave out the tofu, and instead use one of the other protein options listed.

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