Healthy And Colorful Vegan Summer Salad. I like the sound of that, don't you? Chicago has gone from gray to green in just a few short weeks, and it's gorgeous. To kick off the season of outdoor grilling and fresh crisp vegetables I've gathered up some of my favorite salads on the blog and a bunch of mouthwatering salads from some of my favorite vegan bloggers.
Great recipe for Healthy And Colorful Vegan Summer Salad. I made it and it was gone in minutes. Very tasty, nutritious, vegan, gluten free and overall good looking salad! You can have Healthy And Colorful Vegan Summer Salad using 12 ingredients and 6 steps. Here is how you cook it.
Ingredients of Healthy And Colorful Vegan Summer Salad
- It's 1 of Yellow bell pepper.
- It's 10 of Radishes.
- It's 1/2 cup of Diced green cauliflower.
- Prepare 1/2 of Cucumber.
- It's 1 large of tomato.
- You need 1/2 cup of Canned corn.
- You need 1 can of Six bean mix.
- It's 1 cup of Quinoa.
- You need 1 tbsp of Vegetable broth.
- Prepare 1 of Lemon.
- Prepare 1 tbsp of Greek spices.
- Prepare 1 tbsp of Parsley.
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. Satisfying vegetarian salads featuring fresh greens and colorful produce, tossed in delicious homemade dressings. I am someone who definitely eats with their eyes first; the more colorful and fresh-looking the dish, the more I want to dig into it.
Healthy And Colorful Vegan Summer Salad step by step
- Start by cooking the quinoa; use a cup of rinced, uncooked quinoa and 1 1/2 cup of water, add vegetable broth and boil for 20 minutes, or until all water is absorbed..
- While the quinoa is cooking, dice all the washed vegetables (not the lemon!) to desired size. Put them in a large salad bowl..
- Rince the corn kennels and pour into the vegetables. Do the same with the can of six bean mix..
- Mix throughly but carefully (you wouldn't want to make mashed beans and corn lol) with a wooden spoon and add in the spices..
- Take your cooked quinoa and rince it with cold water until cold. Pour into the salad bowl. Cut the lemon in half and squeeze the juice into the salad. Mix throughly..
- Serve ice cold with a dash of extra lemon juice and a little extra parsley on top. Enjoy!.
When it comes to salads, packing enough color onto the plate is easy — especially if you let a multitude of vegetables join the party. Tossed in a tangy sesame-ginger dressing and piled with green veggies and avocado, this soba noodle salad is a light, refreshing summer meal. A big green salad is one of my go-to meals all year round. In the summer, the lettuces I find at the farmers market are so soft & sweet that a big green summer salad is really a treat. The salad itself is a colorful, texture-rich antidote to the stereotypical boring salad, and it's also customizable.
