Vegan Spring Salad
How many times have we experienced a bland salad that made us question our life choices? It’s happened to me on a few occasions. But I’m here to excitedly say that we can break this sad salad stigma. And all it takes are some staple ingredients that you love + a little bit of prep work.
Greens. Fresh Herbs. Nuts. Seeds. Beans. Raw veggies. Roasted veggies. Fresh fruit. Cooked grains. All of these are acceptable salad components. There are no rules!
This salad was inspired by my love of regional Mediterranean and Mexican ingredients (and what I had lying around the house….) and it tasted great!
I kept it simple, had some fun with my knife cuts, and threw together a solid dressing. You can’t go wrong with that combination!
Want to make this a lunch item? Throw your favorite protein on here and you have a complete meal!
Vegan Spring Salad
Author: Consciously Coastal
prep time: 15 | Servings: 2
Ingredients:
〰️ Salad
- 1 head organic romaine lettuce, chopped
- 10 organic grape tomatoes, halved
- 2 radishes, thinly sliced
- 2 scallions, sliced
- 1 English cucumber, thinly sliced
- ½ red onion, thinly siced
- 1 avocado, sliced
〰️Dressing
- ½ c plain yogurt, I used (kitehill for this one)
- 2 tbs Yellowbird Habanero sauce
- ¼ bushel fresh cilantro, chopped
- 1 lime, zested and juiced
- Salt to taste
Instructions:
- Prep all your salad components.
- In a mixing bowl whisk together ingredients for your dressing, taste and season accordingly.
- Assemble your salad and top with homeamde dressing.