So Fresh Spring is Upon Us Salad

spring is upon us, and what better way to celebrate the season of renewal and freshness than with a vibrant salad bursting with flavor and nutrition?

enter the “so fresh salad.”

this salad not only embodies spring with its colorful array of ingredients but also delivers a delicious texture and taste that will leave you craving more.

freshness personified:

the “So Fresh Spring is Upon Us Salad” lives up to its name in every sense.

featuring ripe avocado, juicy cherry tomatoes, sweet fire-roasted corn, creamy vegan feta cheese, and tender lacinato kale, this salad is a celebration of spring’s bounty.

each bite is a mixture of fresh, crisp, and satisfying flavors that are out of this world.

nutritional powerhouse:

beyond its mouthwatering taste, the “so fresh salad” is also a nutritional powerhouse.

packed with vitamins, minerals, fiber, and antioxidants, this salad nourishes the body from the inside out.

avocados provide healthy fats, tomatoes offer vitamin C and lycopene, kale brings a dose of vitamin K and iron, while chickpeas add plant-based protein and fiber.

with every forkful, you’re fueling your body with goodness.

tantalizing texture:

what sets the “so fresh salad” apart is its irresistible texture.

the creamy avocado, crunchy fire-roasted corn, juicy tomatoes, and chewy kale create a harmonious medley of textures that keeps every bite interesting.

the addition of roasted chickpeas adds a satisfying crunch, elevating the salad to new heights of goodness.

endless substitutions:

one of the beauties of the “so fresh salad” is its versatility.

feel free to customize it according to your preferences or what’s in season.

swap the avocado for diced cucumber or bell peppers, use different varieties of tomatoes, or substitute spinach for kale.

the possibilities are endless, allowing you to create a salad that suits your taste buds and dietary needs.

serving and storage:

this salad shines as a standalone meal or a delightful side dish.

serve it alongside roasted tofu for balanced meal, or enjoy it on its own for a light and refreshing lunch.

leftovers can be stored in an airtight container in the refrigerator for up to two days, though it’s best enjoyed fresh.

dressing: the crowning glory

while every component of the “so fresh salad” plays a vital role, it’s the dressing that steals the show.

a creamy concoction of vegan mayo, hummus, garlic powder, white miso paste, and vegetable broth, this dressing adds a burst of flavor and richness that ties the entire salad together.

adjust the consistency to your liking by adding more or less vegetable broth, and prepare to be amazed by the magic it works on your taste buds.

if you like my So Fresh Spring is Upon Us Salad, you’ll also love these other recipes of mine!

Quick and Easy Farro Chickpea Salad with Vegan Feta Crumbles

Rainbow Veggie Crunch and Roasted Cashew Salad

Zesty Wellness Bowl: Ginger-Boosted Vegan Kale and Tofu Salad

Vibrant and Hearty Vegan Winter Salad

The Best Kale, Cranberry and Butternut Squash Thanksgiving Side Salad

Nourishing Fall Salad Flatbreads

Vegan Spicy Peanut Cashew Salad

Vegan La Scala Chopped Salad

High Protein Eggless Salad Melt

Vegan Black Rice Noodle Salad

Goddess Glow Nutrient-Packed Salad

Vegan Chickpea Waldorf Salad Sandwich

Vegan Tofu Parmesan Caesar Salad Wraps

Vegan Maple Sweet Potato and Bacon Harvest Salad

Crowd-Pleasing End of Summer Salad

Delicious Broccoli and Tofu Curry Pasta Salad

Vegan Mexican Street Corn Salad

Good to Glow Fresh Summer Salad

Refreshing and Light Vegan Watermelon Feta Salad

Burrito Inspired Vegan Salad

Restaurant Style Vegan Chicken Caesar salad

are you going to make my So Fresh Spring is Upon Us Salad!?

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So Fresh Spring is Upon Us Salad

Recipe by MaryCourse: Snacks
Servings

4

servings
Prep time

25

minutes
Cooking time

11

minutes

Ingredients

  • 1 large avocado, diced
    2 cups cherry tomatoes, halved
    1 and 1/2 cups fire-roasted corn
    8 ounces feta cheese, crumbled
    1 bunch lacinato kale, thinly sliced and massaged in avocado oil
    2 cups roasted chickpeas

    for the dressing:
    1/4 cup vegan mayo
    1/4 cup hummus
    1/2 teaspoon garlic powder
    1 tablespoon white miso paste
    approximately 1/4 cup vegetable broth (adjust to desired consistency)

Directions

  • preheat your oven to 400°F (200°C).
    drain and rinse the chickpeas, then pat them dry with a paper towel.
  • toss the chickpeas in a bit of olive oil and your desired seasonings (such as salt, pepper, and any other preferred spices).
  • spread the chickpeas evenly on a baking sheet. roast in the preheated oven for 20-30 minutes, or until they are crispy and golden brown. shake the pan occasionally during cooking for even browning. once done, remove from the oven and set aside to cool.
  • in a small bowl, whisk together the vegan mayo, hummus, garlic powder, white miso paste, and vegetable broth until smooth. adjust the consistency by adding more or less vegetable broth as needed. set aside.
  • in a large salad bowl, combine the diced avocado, halved cherry tomatoes, fire-roasted corn, crumbled feta cheese, and thinly sliced massaged kale. add the roasted chickpeas to the salad.
  • pour the prepared dressing over the salad ingredients. gently toss the salad until all ingredients are evenly coated with the dressing.
  • once the salad is dressed, serve immediately as a refreshing and nutritious meal or side dish.

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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