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
Plant-based recipes to fall in love with
Inspiring vegan recipes
Vegan twists on family favourites
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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.
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.
Method
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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