If there’s one stereotype I’m on a mission to debunk, it’s the notion that salads are the poster child for boring and sad meals. We've all had that sad iceberg lettuce salad with a few shredded carrots and a tomato. It's not really satisfying and it definitely doesn't make you HAPPY. So, I'd like to welcome you to my "NOT Sad Salad Series!" And welcome to this recipe: Vegan Summer Lemon Vinaigrette Salad. This salad has a symphony of textures and nutritional benefits.
I want to shake up the salad world with creations that make you smile, and happy! I like to combine a variety of flavors and textures, making salads fun and always dressed with a homemade dressing. In this salad series you can always expect a salad that is easy to make that incorporates many nutritional elements that work together. You'll be getting a hefty serving of veggies (some fruits and nuts likely as well!), plant-based protein, and a tasty homemade dressing.
Summer is all about freshness, vibrant colors, and flavors that make your taste buds dance. So what better way to celebrate the season than with a Vegan Summery Lemon Vinaigrette Salad? This dish is not just a treat to the eyes but a bounty of nutrients, all tossed together in a light and zesty dressing that's sure to become your new favorite.
Nutrition Info & Texture Info about this Lemon Vinaigrette Salad
Avocados, the creamy delight of this salad, are not only rich in healthy monounsaturated fats but also pack a punch with vitamins E, K, and C, aiding in skin health and immune function. Kale and green leaf lettuce, the leafy stars, are loaded with vitamins A, C, and K, calcium, and iron, essential for bone health and oxygen transport. The lemon vinaigrette does more than just tantalize your palate. It aids in the absorption of non-heme iron from our leafy greens, thanks to its vitamin C content. This will help ensure your body is getting the most out of these nutritious ingredients.
Crunchy almonds and hemp seeds add not just texture but are a great source of plant-based protein and omega-3 fatty acids. This promotes heart health and adds that satisfying crunch. Bell peppers bring a pop of color and a wealth of vitamins A and C to the mix. The sweetness of the apples complements the tartness of the lemon vinaigrette, adding fiber and freshness to every bite. The garbanzo beans are not just about the protein (though that's great). They bring a lovely texture contrast, making every forkful interesting and fulfilling.
I hope you enjoy this delightfully summery salad (even when it's not summer)! If you're looking for another salad winner, try out my rainbow balsamic vinaigrette vegan salad!
Lemon Vinaigrette Salad
Ingredients
- 1 head Green leaf lettuce
- 1 bunch kale
- 2 potatoes diced
- 1 apple
- 1 15 oz chickpeas roasted
- 1 bell pepper
- 1 cucumber
- ⅓ cup almonds
- 1 avocado
- ⅓ cup hemp seeds
Lemon Viaigrette
- juice of 1 medium/large lemon
- 2 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon maple syrup
- 1 ½ teaspoon mustard
- ½ teaspoon rice vinegar
- salt + pepper to taste
Instructions
- Mix all dressing ingredients together and set aside.
- Rinse and drain your chickpeas, toss with oil and salt/pepper and put them in the air fryer for 16 min at 400F, shaking ½ way
- Dice your potatoes, toss with oil and salt/pepper and put them in the air fryer for 15 min at 400F, shaking ½ way
- Chop your veggies then combine the rest of your ingredients together and dress with your vinaigrette. Enjoy!
As we wrap up this delicious creation, it's clear that this Vegan Summery Lemon Vinaigrette Salad is a celebration of all things bright and beautiful in the world of plant-based eating. It's a testament to how delightful and nutrient-packed vegan meals can be. It promises not just a medley of flavors and textures but a boost of health benefits. I hope you enjoy making and savoring this salad as much as I do. Don't forget to share your experience, rate, and review the recipe.
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