Recipe: Appetizing Healthy And Colorful Vegan Summer Salad

Healthy And Colorful Vegan Summer Salad. Make This Classic Potluck Salad With Layers Of Veggies, Bacon And Cheese. Great recipe for Healthy And Colorful Vegan Summer Salad. I made it and it was gone in minutes.

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. 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. You can cook 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

1. Prepare 1 of Yellow bell pepper.
2. You need 10 of Radishes.
3. It's 1/2 cup of Diced green cauliflower.
4. It's 1/2 of Cucumber.
5. Prepare 1 large of tomato.
6. Prepare 1/2 cup of Canned corn.
7. It's 1 can of Six bean mix.
8. Prepare 1 cup of Quinoa.
9. You need 1 tbsp of Vegetable broth.
10. Prepare 1 of Lemon.
11. It's 1 tbsp of Greek spices.
12. Prepare 1 tbsp of Parsley.

When it comes to salads, packing enough color onto the plate is easy — especially if you let a multitude of vegetables join the party. Alberto really loves Thai food and it's perfect for summer because is so refreshing and easy to make. We've been making this vegan Thai salad a lot lately and we wanted to share it with you guys, so here it is. The dressing is made with peanut butter (yum!) and the salad is so beautiful and colorful.

Healthy And Colorful Vegan Summer Salad step by step

1. 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..
2. While the quinoa is cooking, dice all the washed vegetables (not the lemon!) to desired size. Put them in a large salad bowl..
3. Rince the corn kennels and pour into the vegetables. Do the same with the can of six bean mix..
4. Mix throughly but carefully (you wouldn't want to make mashed beans and corn lol) with a wooden spoon and add in the spices..
5. 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..
6. Serve ice cold with a dash of extra lemon juice and a little extra parsley on top. Enjoy!.

Satisfying vegetarian salads featuring fresh greens and colorful produce, tossed in delicious homemade dressings. They're all vegan, plus have simple, homemade dressings for big-time flavor bursts. Summer Pasta Salad w/ Grilled Zucchini, Corn and Cilantro Pesto is made with gluten-free rice noodles and loaded up with healthy summer veggies like zucchini, corn and peppers, then tossed in the most flavorful Cilantro Pesto ( nut free!) Deliciously addicting! From lightened-up burgers and smoky grilled chicken to flavorful sides packed with seasonal produce, savor the best healthy recipes, all summer long. It is easier to slice cabbage on a mandoline (affiliate link) than with a sharp knife, but it certainly can be done.

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