Recipe: Appetizing Bornmann's Vegan Summer Salad

Bornmann's Vegan Summer Salad. Bornmann's Vegan Summer Salad A fresh salad for any summer braai. Chop some vegetables, throw everything together with a quick dressing and ta-da, dinner is served. I figure if it's this way in my house, then it's likely the same in yours.

If you haven't tried pickled peaches you don't know what you're missing. My friend Becky created this gorgeous salad and I'm pretty sure you're going to love it. This unique Lebanese bread salad is as delicious as it is different. You can have Bornmann's Vegan Summer Salad using 17 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Bornmann's Vegan Summer Salad

1. Prepare 250 ml of Organic spelt fusilli pasta.
2. You need 125 ml of Olive oil.
3. You need 125 ml of Apple cider vinegar.
4. It's 1 TBSP of Himalayan rock salt.
5. Prepare Pinch of Cayenne pepper.
6. Prepare Pinch of Nutmeg.
7. You need 1/2 tsp of Mustard powder.
8. It's Pinch of Turmeric.
9. It's 1 tsp of Freshly ground black pepper.
10. It's 1 tsp of Organic coconut sugar.
11. You need 1 TBSP of Tahini.
12. Prepare 2 of Ripe Avocados.
13. It's of Lettuce (Butter Lettuce, Radicchio, Oak leaf, Rocket).
14. It's 10 of Mediterranean cherry tomatoes.
15. You need 1 of Medium cucumber.
16. It's 1 of Fresh green chili.
17. It's 20 of Kalamata olives.

Like last summer, I put together a roundup of my favorite vegan summer recipes for you. It includes some great grilling sides like my Southwestern pasta salad or my Greek pasta salad with tofu feta. Besides, I included my vegan black bean patties that I absolutely love. Turn that classic diner-style sandwich into a salad.

Bornmann's Vegan Summer Salad step by step

1. Fill a big pot with water and add 1 TBSP of Himalayan rock salt and 15 ml of olive oil to it, bring the water to a boil and add pasta. Boil the pasta until al dente..
2. Add the following in a mixing jug: Coconut sugar, Freshly ground black pepper, Pinch Turmeric, Mustard powder, Pinch Nutmeg, Pinch Cayenne pepper, Olive oil, Tahini. Mix together until smooth..
3. When pasta is ready, strain the water off and keep rinsing with cold water until pasta is cold..
4. Chiffonade (slice in strips) all the leaves, place in salad dish..
5. Chop cucumber and bell pepper to personal desire, add to salad..
6. Slice tomatoes in half, add to salad..
7. Chop chilli into fine rings, add to salad..
8. Add olives to salad..
9. Add cold pasta to salad..
10. Dice avocados, add to salad..
11. Drizzle the salad dressing over and fold all the ingredients together in the salad bowl..
12. Bon Appetit!.

Chock-full of dark leafy greens, sundried tomatoes, croutons and coconut bacon, no one will miss the meat (or the bread). Make a double batch of that coconut bacon - you'll want to sprinkle it on everything. Many can be served at room temperature. I know how easy it is to get into a rut, making the same salads over and over again. Healthy Tomatoes, Basil and Chickpea Salad - Vegan and Gluten-Free Some of the links in this post might be affiliate links.