Green vegan salad
Why make this recipe
This Green Vegan Salad is fresh, colorful, and packed with nutrients. It’s perfect for anyone looking to add more plant-based meals to their diet. With the combination of quinoa, roasted vegetables, and a zesty dressing, this salad is not only delicious but also filling. Plus, it’s simple to make and can be prepared in advance, making it great for busy days.
How to make Green Vegan Salad
Ingredients
- 100 g / ½ cup quinoa*
- 250 g / 8¾ oz broccoli (½ medium)
- 100 g / 3½ oz asparagus
- 1 medium courgette / zucchini
- 65 g / ½ cup frozen peas or petit pois
- 100 g / 3½ oz mixed salad leaves
- 75 g / ½ cup almonds
- 1 small avocado, sliced
- Green part of 2 spring onions / scallions, sliced thinly
- 80 ml / 1/3 cup olive oil
- Flesh and zest of half a lemon
- 15 g / ½ oz basil, mint or both
- 1 garlic clove
- Salt and pepper, to taste
Directions
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Rinse quinoa well and place it in a small pot with a glass lid. Add a few pinches of salt and 180 ml / ¾ cup of water. Cover and bring to the boil. When boiling, reduce the heat to low-medium. Let it simmer until the water is absorbed. To check, tilt the pot slightly; if no water seeps out, it’s done. Let it sit covered for 5-10 minutes.
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While the quinoa cools, divide broccoli into small florets and cut the ends off the asparagus. Slice the zucchini into 0.5 cm / ¼" pieces.
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ROAST: Preheat the oven to 220° C / 428° F. Toss the broccoli florets with 2 tsp of olive oil and season with salt. Spread on a baking tray. Brush zucchini slices with olive oil and season, placing them on the same tray. Coat asparagus with 1 tsp of oil and season, then add to the baking tray. Roast for about 8 minutes; if asparagus is ready, take it off the tray. Continue roasting broccoli and zucchini for another 5-7 minutes until they are cooked.
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STEAM: If you prefer steaming, bring a pot of water to boil. Use a steaming basket to steam broccoli for about 5-6 minutes, zucchini for 3 minutes, asparagus for 3-5 minutes, and peas for 3 minutes. Do this in batches.
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If roasting, boil a small pot of water and cook the peas for about 3 minutes. Drain and cool under a cold tap.
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Heat 1 tsp of oil in a pan and add almonds. Toast them until golden and plump, stirring often. Sprinkle with flaky salt before removing from the pan. Let them cool and chop roughly.
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For the dressing, put all the ingredients in a small blender. Blend until smooth and adjust seasoning as needed.
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On a large platter, arrange all the salad elements, drizzle with half the dressing, and top with toasted almonds. If desired, add pieces of soft vegan cheese on top.
How to serve Green Vegan Salad
Serve this salad as a light lunch or dinner. It pairs well with crusty bread or can be served as a side dish at dinners. Enjoy it fresh for the best flavor.
How to store Green Vegan Salad
Store leftover salad in an airtight container in the fridge. It can last up to 2-3 days. Keep any remaining dressing separate to maintain freshness, and use it within a few days.
Tips to make Green Vegan Salad
- Feel free to add other greens like spinach or arugula for extra flavor.
- Add cooked lentils or chickpeas for additional protein.
- Use seasonal vegetables for the best taste and freshness.
Variation (if any)
You can change the vegetables based on what you have at home. For example, bell peppers, green beans, or snap peas also work well.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad and the dressing separately. Store them in the fridge and combine them just before serving.
Is this salad gluten-free?
Yes, all the ingredients listed are gluten-free, making this salad perfect for those with gluten sensitivities.
Can I substitute another grain for quinoa?
Absolutely! You can use brown rice, farro, or even millet if you prefer something different. Just be sure to adjust cooking times as necessary.
Green Vegan Salad
Ingredients
Method
- Rinse quinoa well and place it in a small pot with a glass lid. Add a few pinches of salt and 180 ml of water. Cover and bring to the boil, then reduce the heat to low-medium and simmer until water is absorbed, about 15 minutes. Let it sit covered for 5-10 minutes.
- While the quinoa cools, prepare the vegetables: divide broccoli into small florets, cut ends off the asparagus, and slice the zucchini into 0.5 cm pieces.
- Preheat the oven to 220° C. Toss broccoli with 2 tsp olive oil and season with salt. Spread on a baking tray. Brush zucchini slices with olive oil and season, then add to the tray. Coat asparagus with 1 tsp of oil and season, then add to the tray. Roast for about 8 minutes; if asparagus is ready, remove it. Continue roasting broccoli and zucchini for another 5-7 minutes.
- For steaming: Bring a pot of water to boil and steam broccoli for 5-6 minutes, zucchini for 3 minutes, asparagus for 3-5 minutes, and peas for 3 minutes.
- For both methods, boil a small pot of water and cook peas for about 3 minutes. Drain and cool under a cold tap.
- Heat 1 tsp of oil in a pan, add almonds, and toast until golden, stirring often. Sprinkle with flaky salt and let cool before chopping roughly.
- For the dressing, put all dressing ingredients in a blender and blend until smooth, adjusting seasoning as needed.
- On a large platter, arrange all salad elements, drizzle with half the dressing, and top with toasted almonds. Add pieces of soft vegan cheese if desired.
Notes
