Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
We have for you a light vegan salad full of flavour, color and nutrition. I tossed together raw and cooked veggies to make the ultimate spring salad. And I made a delicious homemade dressing that is both, easy to make and absolutely amazing!
When it comes to salads, I like to keep things interesting. Otherwise, being completely honest, at least in my house, no one would touch them. So, first of all, I need to make them look pretty and inviting, and of course they have to be really tasty.
I'm not tooting my own horn here…maybe just a little, but this spring salad is super yummy. I included a bunch of different colors, textures, and flavors to get all eyes on it and make everyone ask for second.
The veggies I am using are all readily available at your local market. And the beauty of this recipe is that if you are missing something or you have something in your kitchen you want to use, you can swap things around.
I included both raw and cooked vegetables, but I let the cooked ones cool off before adding them to the mix. Sometimes, I'll cook the veggies in the morning so they are ready for lunch or dinner time. I go as far as cooking them the night before and keeping them in the fridge overnight.
First, I laid a bed of salad greens baby leaves. On top, I added carrots cut in juliennes, asparagus, radish, sliced scallions and sugar snap peas. You are going to love how all the different colours make this vegan salad super eye catching and inviting.
I also added a cup of chickpeas to get some carbs and a good load of proteins in the mix. I like to toast the chickpeas so they are not super mushy. You can either toss them on a pan for a little bit, or you can throw them in the oven for an extra crunch.
You need a dressing to make this vegan salad complete. I always like to make my own, this allows me to craft something that really complements the ingredients I'm mixing together. And making dressings is super easy. For this one, I just mixed a bit of raspberry jam with olive oil, lemon juice, and I seasoned it with salt and pepper.
The last thing on this super yummy salad is ground flaxseeds. This is a little extra touch that will add a ton of nutrients to your dish. Flaxseed is a great source of fibre, omega 3-fatty acids, is high in antioxidants, is good for your heart, your belly, your skin. Is even good for weight loss and fighting cancer.
The list is very long, but the thing here is to make sure you're adding the flaxseed ground. Without getting too technical, by milling it we are breaking it open and letting the soluble fibers out. This is what will allow our bodies to absorb all the nutrients.
Sprinkle the flaxseed on top and your delicious spring salad is ready to go! You and your family will love this salad dish and I bet you won't have any leftovers!
For the salad
For the chickpeas
For the bread
For the dressing
|Amount Per Serving|
|Calories 468||From Fat 193|
|% Daily Value*|
|Total Fat 21g||33%|
|Saturated Fat 3g||14.9%|
|Trans Fat 0g|
|Total Carbohydrate 56g||18.6%|
|Dietry Fiber 14g||57.1%|
|Vitamin A 9733.3IU||194.7%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.5mg||25%|
|Vitamin C 38.34mg||63.9%|
|Vitamin D 0IU||0%|
|Vitamin E 4.04mg||13.5%|
|Vitamin K1 195.31µg||244.1%|
|Folic Acid 0µg|
|Pantothenic acid 0.91mg||9.1%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.