Nourishing and Hearty Vegan Spring Salad is the first recipe in my no sad salad series and i am so excited! seriously, who the heck has time for sad salads? the answer is no one.
salads don’t have to simply be a bowl of lettuce, some light vinaigrette and then flimsy veggies.
oh no, we’re taking salads up 10 notches and making them fun to eat, something to look forward to if you will.
having Nourishing and Hearty Vegan Spring Salad packed for lunch or waiting for you for dinner is such a treat.
from the super creamy chive cashew lemon dressing to the heartiness of edamame, avocado and basmati rice, there’s nothing shy of perfection.
vibrant cherry tomatoes, corn, romaine, argula, pomegranate arils and hemp hearts also make appearances.
when i created Nourishing and Hearty Vegan Spring Salad, i had this in mind as an entree, but of course it would make a great side dish!
if you’re eating Nourishing and Hearty Vegan Spring Salad as an entree, then i would say the recipe will serve 4 people.
as a side dish, you can probably get away with about 8 servings!
personally, i envision this salad as my food anthem all spring and summer long. it’s the perfect contribution to any potluck, cookout and more.
while the components of a salad are key, the dressing is EVERYTHING and i mean everything.
without a good dressing, you’re going to have some plain tasting plants.
my chive cashew lemon dressing is honestly phenomenal and i was indeed eating it by the spoonful.
it’s nice and creamy but still doesn’t feel heavy by any means. the dressing makes the salad even more hearty and flavorful.
here’s everything you need to make Nourishing and Hearty Vegan Spring Salad
red wine vinegar
if you love Nourishing and Hearty Vegan Spring Salad, then try these other recipes from my blog!
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Nourishing and Hearty Vegan Spring SaladCourse: Lunch u0026amp; Dinner, Salads
1 and 1/2 cups edamame
1 and 1/2 cups cherry tomatoes
1 cup corn
few handfuls of arugula
few handfuls of chopped romaine lettuce
2 avocados cut into small pieces
1/3 cup pomegranate arils
1/4 cup hemp hearts
1 cup raw cashews soaked in hot water, rinsed and drained
handful of fresh chives
juice of 1 lemon
1 tbsp red wine vinegar
1 tbsp liquid aminos
2 garlic cloves
1/2 tbsp dijon mustard
sea salt and pepper to taste
3/4 cup water
- add all salad ingredients to a very large mixing bowl.
- add the dressing ingredients to a blender or high powered food processor and blend until a thick and creamy consistency forms.
- mix with the salad ingredients until everything is very well coated.
- serve cold and store in the fridge in an airtight container. enjoy!