A healthy vegan salad recipe starts with a healthy dressing. It can defeat the whole purpose of eating a salad when you drench it in oil.
For this reason – our dressing of choice is a balsamic vinegar. It’s fermented from grapes and boasts zero calories.
If you want to go fance’ – try out our whipped tahini salad dressing.
For this salad to really be created in 10 minutes, you’re going to want to get yourself some pre-washed spring mix.
Pro tip – we’ll buy a batch of pre washed spring mix from the grocery store. When it runs out, we’ll wash, chop and dry a head of leaf lettuce, and reuse the plastic container.
double pro tip: when you prep and store lettuce for later use, be sure to completely dry the lettuce before storing in the fridge.
triple pro tip: Cut the lettuce with a plastic knife to prevent accelerated wilt.
When I’m feeling low on energy, we’ll add some cut pita to the side of the salad to make little veggie sandwiches.
But if I’m trying to go super clean and add the glow to my skin that only greens can produce, I’m going with a straight up green salad and some blanched, cut nuts on top for extra protein.
- two handfuls of washed Spring mix
- 5 Cherry Tomatoes (sliced in half)
- Half of a Peeled and sliced cucumber
- 3 Pitted Olives
- Tablespoon of blanched, cut almonds
- Two tablespoons of balsamic vinegar
- Teaspoon of equal parts Salt and Pepper
- Two bowls roughly same size
Start by cutting the tomato and cucumber and set aside. Add spring mix to your salad bowl. Then cut veggies.
Finally add your balsamic vinegar. Cover the bowls together and shake for 3 seconds. Empty into one bowl. Add olives, almonds, and sprinkle with salt and pepper
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