Pineapple, oranges, kiwi, and more are tossed in a creamy vegan coconut dressing to make this vibrant fruit salad.
A few weeks ago I popped down to Palm Desert, California, to get a little relief from the Seattle dreariness—sort of a must-do thing in February or March if you live ’round these parts. The PNW is a beautiful area, and has all that rain to thank for its lush, green landscapes, but if you don’t escape for a bit in mid-winter, you start to go a little nuts. Must. Get. Vitamin D. NOW. Anyway, I had the best cobb salad out for lunch one day, and the not-so-secret ingredient—it was right there on the menu—was horseradish. It was added to the dressing, and gave the salad a fantastic zip. I’ve whipped up a vegan version for this recipe that comes pretty close to what I remember tasting. Heirloom tomatoes were looking pretty good at the grocery store when I was shopping for ingredients, so I grabbed a couple of those to toss with the romaine, then topped it off with a hard-boiled egg and chopped avocado. Now, I just need a patio and some …
Kale, spinach, and romaine provide some serious green in this filling salad with a spicy kick.
Brussels sprouts and fennel are shredded, then tossed with nuts and pomegranate arils in this healthy salad.
Heirloom tomatoes get tossed in a flavorful vegan dill dressing in this easy salad.
I am going out of town this weekend for my 20th high school reunion (WHAT?!?), so I’m trying to use up everything in my fridge for meals this week. I pretty much always have avocado and cilantro, and happened to buy some heirloom tomatos on my last grocery run, so thought I’d do a beefed-up summer salad by adding crispy potato slices and tofu to the mix. I also have some leftover cooked quinoa from yet another serving of the Mexican Yum Stack (if you haven’t tried it yet, you must), so I fried that up to add a little more crunch. This is an easy salad for a lazy summer night. Happy cooking! M Avocado-Tomato Salad with Creamy Jalapeno Dressing Prep time: 10 min | Cook and serve time: 15 min | Ready in: 25 min Yields: 2 servings Ingredients: 1/2 cup cashew cream (add milk if needed to reach the right consistency) 1/2 jalapeno pepper 1 tablespoon lime juice 8-ounce block extra firm tofu 2 tomatoes 1 medium red potato 1 avocado 1/4 …
Garbanzo beans add some UMMPH to this vegan version of a caprese salad.