Vegan Raw Salad
Ingredients
- For the vegan raw salad:
- 3 oz Organic spring mix and baby spinach (Half & Half Mix) or other fresh greens of your choice
- 1 medium to large cucumber washed and sliced into rounds
- 1 large watermelon radish washed, sliced into rounds, and then quartered
- 12 or more grape tomatoes washed
- ½ to 1 cup soy feta cheese dairy-free almond feta cheese, tofu, or other of your choice, crumbled or chunked (Cooked quinoa also makes a great substitute for vegans. If you are not vegan, you can use regular feta cheese, shaved Parmesan cheese or other of your choice)
- A few leaves of fresh basil to garnish optional
- For the citrus vinaigrette:
- 3 tablespoons olive oil or other vegetable oil of your choice
- 3 tablespoons fresh squeezed orange or lemon juice
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1-2 teaspoons maple syrup or agave nectar (if you are not vegan you can use a pinch of sugar instead if desired)
Instructions
- Place greens on a serving plate, and arrange the other vegetables on top of the greens as follows: cucumber rounds along the upper-rim of the plate, quartered radish distributed on both sides, and tomatoes along the lower-rim.
- Prepare the vinaigrette by placing all ingredients into a small jar with lid securely fastened and then shaking well until homogeneous. Alternatively, place juice, salt, pepper, and maple syrup into a small bowl and whisk while pouring in the oil slowly. Whisk well until mixture is homogeneous.
- This vegan raw salad should be dressed right before serving, or served on the side. Yield: 2 if served as main dish, or 4 if served as a side dish.
Recipe Notes
Nutrition
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