Healthy And Colorful Vegan Summer Salad
Healthy And Colorful Vegan Summer Salad

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, healthy and colorful vegan summer salad. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Browse new releases, best sellers or classics. This lemon orzo salad by Sarah from My Darling Vegan is another great summer salad. It's a combination of fresh herbs, cucumbers, toasted pine nuts with a lemon garlic dressing. Dianne's Vegan Kitchen This unique Lebanese bread salad is as delicious as it is different.

Healthy And Colorful Vegan Summer Salad is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Healthy And Colorful Vegan Summer Salad is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook healthy and colorful vegan summer salad using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Healthy And Colorful Vegan Summer Salad:
  1. Prepare 1 Yellow bell pepper
  2. Get 10 Radishes
  3. Get 1/2 cup Diced green cauliflower
  4. Get 1/2 Cucumber
  5. Make ready 1 large tomato
  6. Get 1/2 cup Canned corn
  7. Make ready 1 can Six bean mix
  8. Make ready 1 cup Quinoa
  9. Make ready 1 tbsp Vegetable broth
  10. Get 1 Lemon
  11. Prepare 1 tbsp Greek spices
  12. Make ready 1 tbsp Parsley

Here's my vegan and gluten-free version of the classic niçoise salad. This version is just as, if not better, than the traditional. You've still got the creamy addition of baby potatoes, crisp green beans, salty niçoise olives, hearty lentils and lots of tangy shallot dressing. While the quinoa is cooking, dice all the washed vegetables (not the lemon!) to desired size.

Instructions to make Healthy And Colorful Vegan Summer Salad:
  1. Start by cooking the quinoa; use a cup of rinced, uncooked quinoa and 1 1/2 cup of water, add vegetable broth and boil for 20 minutes, or until all water is absorbed.
  2. While the quinoa is cooking, dice all the washed vegetables (not the lemon!) to desired size. Put them in a large salad bowl.
  3. Rince the corn kennels and pour into the vegetables. Do the same with the can of six bean mix.
  4. Mix throughly but carefully (you wouldn't want to make mashed beans and corn lol) with a wooden spoon and add in the spices.
  5. Take your cooked quinoa and rince it with cold water until cold. Pour into the salad bowl. Cut the lemon in half and squeeze the juice into the salad. Mix throughly.
  6. Serve ice cold with a dash of extra lemon juice and a little extra parsley on top. Enjoy!

You've still got the creamy addition of baby potatoes, crisp green beans, salty niçoise olives, hearty lentils and lots of tangy shallot dressing. While the quinoa is cooking, dice all the washed vegetables (not the lemon!) to desired size. Put them in a large salad bowl. Rince the corn kennels and pour into the vegetables. This vegan Mediterranean pasta salad is perfect for a party or potluck because you can make it in advance and it can be served at room temperature.

So that’s going to wrap this up with this exceptional food healthy and colorful vegan summer salad recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!