The Healthiest Vegan Salads and how to prepare it

Salads are easiest to do when you are in a hurry. All you need is toss all the ingredients in a bowl and you are set. It is also the go-to food of most people undergoing a strict diet.

Green Avocado Salad

What you need to do:

  • Two teaspoons of fresh oregano
  • One half teaspoon of salt
  • Five tablespoons of olive oil
  • One tablespoon of freshly squeezed lemon juice
  • One cup of boiled green beans
  • One cup of cooked green peas
  • Two avocados
  • One half cup of toasted almonds
  • One fourth cup of scallions

What you have to do:

In a mortar and pestle, smash the oregano with salt. Blend and smash it into a paste. Gradually add olive oil and then the lemon juice. Make sure that the paste is even and mixed well together.

Mix the cooked beans and peas in the oregano oil mixture. Taste. Add salt and pepper to suit your liking, Arrange it on a bowl. Chop the avocado into strips. Slice it thinly and place on the top of the beans and peas. Add more oil and sprinkle with crushed almonds and sliced scallions Add more oil and lemon juice if it is needed.

 The Celery And Cheese Salad

What you need:

  • Eight stalks of celery
  • Three tablespoons of olive oil
  • Two tablespoons of lemon extract
  • Five tablespoons of grated Parmesan
  • One and a half cup of garbanzo beans
  • One teaspoon of salt

What you need to do:

Cut the celery stalks thinly, for a half inch or so. Then in a small bowl, combine the olive oil, lemon juice and Parmesan. Set it aside. Toss in the large bowl with the beans and add the mixture. Combine well.  Add the celery and crushed almonds. Toss again and add the celery and some almonds. Keep on tossing. Taste and adjust the seasoning if it is needed. Serve in a platter or almonds. Top it off with celery leaves.

Vegan Caesar Salad

For the dressing,

  • One third cup of sliced cashew
  • Three cloves of peeled and crushed garlic
    One cup of silken tofu
  • One third cup of olive oil
  • One third cup of lemon juice
  • One tablespoon of crushed almonds
  • One teaspoon of sugar
  • One tablespoon of mustard
  • Two tablespoons of sliced green olives
  • Two tablespoons of dill pickles
  • Salt
  • For the croutons,
  • One fourth cup of olive oil
  • Four cloves of roasted garlic
  • One tablespoon of lemon juice
  • One small French bread, sliced into small pieces
  • A pinch of salt
  • Salad
  • One large romaine lettuce
  • Black pepper
  • For the salad
  • A handful of spinach
  • A handful of kale
  • One large romaine lettuce
  • Black pepper

What you need to do:

Prepare the dressing by placing the almonds in a food processor. Place the almonds in a container. Blend the garlic, oil and tofu in a blender until it is creamy. Add the juice, olives and dill pickles. Pulse until it is well-blended. Place it in container and add some almond. Combine and chill in a refrigerator for a minimum of thirty minutes.

Meanwhile, prepare the croutons. Heat the oven to 400 F. In a bowl, combine the olive oil, roasted garlic and lemon juice. Mash and blend until the mixture becomes creamy. Add the bread, make sure that everything is coated well. In a baking pan, place the bread and sprinkle some salt. Bake for 15 minutes. Toss and remove from the oven.

To make the salad, place the greens. Toss in using tongs. Coat with dressing and add some croutons. Serve and enjoy!

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