Up your salad game with our 3 stunning recipes

Undoubtedly, salads are essential at our table

Served as a healthy side or a delicious main, they provide high amount of fiber, nutrients and antioxidants. We give you three yummy recipes that will work well all year round.

1. 1. Warm quinoa and vegetable salad

Quinoa and vegetable salad

Ingredients

• 200 g of quinoa

• Juice of 1 lemon

• 1 can of sweet corn

• 1/2 green pepper and 1/2 yellow pepper

• 1 zucchini (courgette)

• 1 avocado

• Half an onion, chopped

• A few sprigs of coriander

• Extra virgin olive oil

• Salt and pepper

 

Preparation

Stir-fry the peppers and zucchini with a tablespoon of oil until tender. Transfer them to a large bowl and add the corn, quinoa (previously cooked and drained asper packet instructions), avocado, onion, coriander. Fr the dressing, mix the lemon juice with three tablespoons of olive oil, salt and pepper to taste. Serve warm. This also makes a great lunch box for next day

2. 2. Waldorf salad

Waldorf salad

Ingredients:

• 1 lettuce

• 2 apples

• 100 g of walnuts

• 1 celery kernel

• 100 g of vegan mayonnaise

• 1 lemon

• Salt and black pepper

 

Preparation

In a large bowl, add the lettuce (previously washed and drained), apples (chopped into small squares), walnuts and celery (chopped). Season with the mayonnaise diluted with a little lemon juice and a little water, add salt and pepper to taste.

3. 3. Vegan Italian Salad

Mediterranean Salad

This salad is very simple, and delicious, and is ready in under 15 minutes.

Ingredients

• 10 sun-dried tomatoes

• 85 g of lettuce

• 8 cherry tomatoes

• 1 cup of canned or cooked chickpeas

• 1/4 cup black olives

• 1/4 red onion

• Vegan parmesan cheese

• 2 tablespoons of olive oil

• 2 tablespoons of mustard

• 1 tablespoon of apple cider vinegar

• 1 tablespoon of maple syrup

• 1/2 teaspoonful of oregano

• 1 clove garlic

• Salt and pepper to taste

• 1/8 teaspoon of ground black pepper

 

Preparation

Chop the lettuce, red onion and cherry tomatoes. Drain the chickpeas and rehydrate the sun-dried tomatoes for about 20 minutes. Place the chopped vegetables in a large bowl and add the olives.  Mix olive oil, mustard, maple syrup, apple cider vinegar, oregano, crushed garlic clove, salt and the pepper to taste. Dress the vegetables and sprinkle with parmesan.

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