All of these recipes are vegan friendly.
Full directions to create these beautiful salads are just a click away!
1. Fresh Corn and Mango Salad
SALAD:
2 ears fresh corn, husked
2 mangos, peeled pitted and diced
1/2 yellow pepper, diced
1/2 orange pepper,diced
1 cup cherry tomatoes, halved
1 red chile, minced
1/2 small red onion,diced
1/2 cup fresh minced cilantro
2 T rice vinegar
Zest of 2 limes
2 T fresh lime juice
Salt to taste
2. Quinoa Salad with Fresh Mint and Parsley
http://www.foodnetwork.com/recipes/quinoa-salad-re...
SALAD:
3 cups of water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers,peeled, ends trimmed and cut into 1/4 inch cubes
1 small red onion, cut into 1/4 inch cubes
1 large tomato, cored, seeded and diced
1 bunch Italian parsley leaves
2 bunches mint leaves, chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 avocado, peeled, seeded and diced, for garnish
3. Light and Lemony Orzo Salad
http://theminiaturemoose.com/light-lemony-orzo-sal...
SALAD:
1 (1 lb) box Orzo Pasta
1/4 cup Extra Virgin Olive Oil
1/4 cup Freshly Squeezed Lemon Juice
1 teaspoon Lemon Zest
1 Tablespoon Agave Nectar
1 teaspoon of Salt, plus more to taste
2 cups chopped tomato
2 cups chopped cucumber
2 cups baby spinach or arugula
3 tablespoons chopped parsley
4. Antipasto Brown Rice Pasta Salad
http://cleanfooddirtygirl.com/tips-and-tricks-for-...
1 pound brown rice spirals
1 bunch broccoli florets diced
1/4 cup red onion diced
1-2 cups shredded carrots
1 red pepper,chopped
1/2 cup black or kalamata olives
1 1/2 cups cooked garbanzo beans
Dressing:
Ken's Light Options Sweet Vidalia Onion Dressing 9 oz.
OR
Balsamic Vinegar
5. Heat Wave Summer Salad
SALAD:
- 1 cup uncooked Speltberries (or wheatberries or other grain- makes 2 cups cooked)
- 1 15-oz can chickpeas (or 1.5-2 cups cooked chickpeas or other bean)
- 2 cups chopped peaches
- 1 cup strawberries, hulled and sliced
- 1 cup blueberries
- 4-5 cups raw kale (or other green)
- 1/2 cup almonds, chopped
- Salt, pepper, and cinnamon, to taste
DRESSING:
- 1/4 cup Apple Cider Vinegar
- 1.5-2 tbsp pure maple syrup, to taste
- 1 tsp olive oil
- 1 tsp Dijon mustard
- 1/4-1/2 tsp cinnamon, to taste
- 1/4-1/2 tsp kosher salt, to taste
http://ohsheglows.com/2011/07/21/heat-wave-summer-salad/#ixzz49IoAEWmP
6. Moroccan Watermelon Salad With Pistachio
SALAD:
4-5 Cups watermelon cut into 3/4- 1 inch cubes
1 English Cucumber cut into 3/4 inch cubes
1/4 thinly sliced red onion
1/2 cup chopped mint
1/2 cup chopped Italian parsley
1/2 C toasted pistachios
1/4 C olive oil
1/8 C red wine or white balsamic vinegar
1/2 tsp salt, more to taste
cracked pepper
a pinch ground clove
7. Rainbow Noodle Salad
SALAD:
Zucchini Noodles (from 3 zucchini)
Carrot ribbons (from 2 carrots)
Purple cabbage, chopped
Red bell pepper, sliced
Bean sprouts
Scallions, sliced
DRESSING:
2 TBSP tamari
2 TBSP almond butter
2 TBSP sesame oil
2 cloves garlic, minced
juice of 1 lime
1 tbs maple syrup
Water, as needed to thin it out
Black sesame seeds, to garnish
8. Summer Detox Salad
http://www.viktoriastable.com/fall-superfood-detox...
SALAD:
1 small cabbage- red or green
5-6 carrots
1 red beet
1 avocado
1/2 cup fresh dill
2/3 cup chopped walnuts
DRESSING:
2-3 garlic cloves
1/2 cup olive oil
1/4 cup unfiltered apple cider vinegar
salt
9. Three Bean Summer Salad
http://www.theglowingfridge.com/three-bean-summer-...
SALAD:
1 15 oz. can pinto beans, drained and rinsed
1 15 oz. can kidney beans, drained and rinsed
1 15 oz. can cannellini beans, drained and rinsed
1 15 oz. can of corn (no salt added)
2 cups sugar snap peas, chopped
OIL-FREE VINAIGRETTE DRESSING
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
juice from 1 lemon
1 tablespoon spicy dijon mustard
1 teaspoon maple syrup
1/4 teaspoon sea salt
1/8 teaspoon black pepper
10. Chickpea Salad
SALAD:
1 (15-ounce/425 grams) can chickpeas, drained and rinsed
2 stalks celery, finely chopped
3 green onions, thinly sliced
1/4 cup finely chopped dill pickle
1/4 cup finely chopped red bell pepper
3 tablespoons store-bought or homemade vegan mayonnaise
1 clove garlic, minced
1 1/2 teaspoons yellow mustard
2 teaspoons minced fresh dill (optional)
1 1/2 to 3 teaspoons fresh lemon juice, to taste
1/4 teaspoon fine sea salt, or to taste
Freshly ground black pepper
http://ohsheglows.com/2015/07/21/chickpea-salad/#ixzz49IkUIiop
11. Hemp Seed Tabouli
SALAD:
1 cup fresh parsley
1/2 cup fresh mint leaves
1/4 teaspoon sea salt (I used 1/4 + 1/8 teaspoon)
2-3 large red tomatoes
1 cup shelled hemp seeds
2 tablespoons hemp oil
2 tablespoons freshly squeezed lemon juice
http://ohsheglows.com/2014/07/28/genas-hemp-seed-tabouli/#ixzz49IlGAWiU
12. Layered Raw Taco Salad
Walnut Taco Meat: (adapted from my taco meat recipes) (yield: scant 1/2 cup)
- 1/2 cup walnuts, soaked for 2-8 hours
- 1 & 1/2 tsp chili powder
- 1/2 tsp cumin powder
- fine grain sea salt, to taste
- cayenne pepper, to taste (optional)
Cashew or Macadamia cream: (yield: 1 heaping cup)
- 1 cup macadamia (or cashew) nuts, soaked in water for 2-8 hours
- 11-12 tbsp water (use as needed to achieve desired consistency)
- 2-3 tbsp fresh lemon juice, to taste
- fine grain sea salt, to taste (I used just over 1/4 tsp)
3-Minute Guacamole: (yield: 3/4 cup)
- 1 large ripe avocado
- 1/4 cup chopped red onion
- 1/2 small tomato, chopped
- 1/2 tsp ground cumin
- 1 tbsp + 1 tsp fresh lime juice
- scant 1/4 tsp fine grain sea salt, or to taste
Other salad ingredients:
- greens of choice
- salsa
- green onion (optional)
- crackers
http://ohsheglows.com/2012/06/12/layered-raw-taco-salad-for-two/#ixzz49ImW3QuE
13. Tropical Mango, Banana, & Pineapple Kale Salad
DRESSING:
- 1 cup chopped fresh pineapple
- 1/4 cup fresh lime juice
- 3/4 cup coconut milk (I used So Delicious original, see below)
- 1/4 tsp kosher salt
- 1 tbsp chia seeds
- 1 tbsp coconut oil, melted
SALAD:
- 5 cups packed kale, stems removed and roughly torn
- 1 ripe mango, chopped
- 1/2 large banana, chopped
- 1/2 cup fresh pineapple, chopped
- 1 tbsp shredded dried coconut
- 1/4 cup roughly chopped macadamia nuts
14. Lemon Parsley Millet & Couscous Salad With Lemon Ginger Beets
SALAD:
for the beets:
- 4 golden beets, peeled and cubed
- olive oil spray
- 1 T lemon juice
- 1 tsp lemon zest
- several dashes of dried ginger
for the dressing:
- ½ cup fresh lemon juice (about 3-4 lemons)
- 1 T lemon zest
- 1 date, seeded and finely chopped
- 1 ½ T olive oil
- ½ T champagne vinegar
- ½ T Dijon mustard
- 2 T hemp hearts (shelled hemp seeds)
for the salad:
- 1 ¼ cup millet
- 1/3 cup couscous
- 2 cups water
- 2 cups vegetable broth
- 1 tsp olive oil
- ½ onion, finely chopped
- 1 clove garlic, finely minced
- 1 ½ cups fresh parsley, chopped
- 1 cup cherry tomatoes, quartered
