3 Easy Vegan Salads
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Recipes in this Video
3 recipes
vegetariangluten-freedairy-freeegg-free
Ingredients
- ●4 cups mixed greens (spinach, arugula, kale)
- ●2 cloves garlic, minced
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup grated Parmesan cheese (optional)
- ●1/4 cup cherry tomatoes, halved
Instructions
- 1In a large bowl, combine the mixed greens and cherry tomatoes.
- 2In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper.
- 3Pour the dressing over the greens and toss gently to combine.
- 4If using, sprinkle the grated Parmesan cheese on top of the salad.
- 5Serve immediately as a fresh side dish or light meal.
Equipment
large bowlsmall bowlwhisk
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 head romaine lettuce, chopped
- ●1 cup cherry tomatoes, halved
- ●1/2 cup cucumber, sliced
- ●1/4 cup red onion, thinly sliced
- ●1/4 cup nutritional yeast
- ●1/4 cup tahini
- ●2 tbsp lemon juice
- ●1 tbsp Dijon mustard
- ●1 clove garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp smoked paprika
- ●1/4 cup water (to thin dressing)
Instructions
- 1In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, and red onion.
- 2In a separate bowl, whisk together the nutritional yeast, tahini, lemon juice, Dijon mustard, minced garlic, salt, black pepper, smoked paprika, and water until smooth.
- 3Pour the dressing over the salad and toss to combine, ensuring all the vegetables are coated evenly.
- 4Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 5Serve immediately, garnished with additional nutritional yeast if desired.
Equipment
large bowlwhiskmeasuring cupsmeasuring spoons
Ingredients
- ●8 oz pasta (fusilli or rotini)
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●1 tsp lemon zest
- ●1/4 cup fresh dill, chopped
- ●1/2 cup cherry tomatoes, halved
- ●1/2 cup cucumber, diced
- ●1/4 cup red onion, finely chopped
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- 2In a large bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and black pepper.
- 3Add the cooked pasta to the bowl and toss to coat with the dressing.
- 4Add the chopped dill, cherry tomatoes, cucumber, and red onion to the pasta.
- 5Gently mix all the ingredients until well combined.
- 6Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 7Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- 8Serve chilled or at room temperature.
Equipment
large potcolanderlarge mixing bowlwhiskspatula
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