How to Make 5 Super Simple Summer Salads

Do you struggle to find the time to make delicious whole food, plant-based salads? Or perhaps you just can’t find simple, whole food, plant-based salad recipes that are full of flavour and soooo moorish, you can eat them all in one sitting?

Or maybe all the recipes you find are loaded with oil based dressings, or fancy, unpronounceable ingredients that you’ve never heard of.

If you this sounds like you, then you’re going to love my How To Make 5 Super Simple Summer Salads below.

They’re made with regular ingredients such as carrots, lentils, kidney beans and red onions, and dressed with herbs, balsamic vinegar and lemon juice. They don’t take long to make and are great with my rosemary nut burgers or adzuki bean burgers, or if you’ve having friends round for lunch at the weekend, you can make them all at the same time and have a medley of simple summer salads.

How To Make 5 Super Simple Summer Salads

I hope you enjoy making and eating them as much as I do. Don’t forget to leave me a message below to let me know how you got on making them. I’d love to hear from you.

Plant Based Bean Salad

Prep Time 10 minutes
Total Time 10 mins
Serves 4

Ingredients

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tomato ketchup
  • 3 teaspoons maple syrup
  • 3 garlic cloves (crushed then finely chopped)
  • 1 red onion (finely chopped)
  • 425g/15oz can red kidney beans (drained and rinsed)
  • 425g/15oz can cannellini beans (drained and rinsed)
  • 4 tablespoons fresh flat lead parsley (finely chopped)

Directions

  1. Put the balsamic vinegar, tomato ketchup,maple syrup, garlic and 2 tablespoons of water into a bowl and stir.
  2. Add the onion and beans and stir into the dressing until all the beans all coated. Add a little Maldon sea salt and black pepper to taste and chill.
  3. Just before serving add the fresh parsley.

by

0.0 rating
Loading nutrition data...

Plant Based Carrot Salad

Prep Time 10 minutes
Total Time 10 mins
Serves 6

Ingredients

  • 450g/1lb carrots (washed, peeled if necessary then grated)
  • 1 large orange (juiced)
  • 4 tablespoons mix of fresh herbs, I used flat leaf parsley, rosemary, mint and coriander (finely chopped)
  • 50g/2oz raisins
  • 50g/2oz pine nuts (roasted for about 10 mins in the oven)
  • 50g/2oz grated fresh ginger

Directions

  1. Mix all the ingredients except the pine nuts together, then chill until you want to eat it. Add the pine nuts just before you serve.

by

0.0 rating
Loading nutrition data...

Plant Based Pickled Red Onion

Prep Time 10 minutes
Total Time 10 mins
Serves 4

Ingredients

  • 450g/1lb red onions (finely sliced using a mandoline)
  • 6 tablespoons rice vinegar
  • 20 black peppercorns
  • 6 tablespoons water
  • kettle of boiling water
  • 3 bay leaves

Directions

  1. Peel the onions and slice them into very thin slices. Put them into a colander and pour the boiling water over them. Immediately rinse them under cold running water. Leave them to drain.
  2. Meanwhile, put the rice vinegar, water, peppercorns and bay leaves into a bowl then add the onion rings. Mix together well then chill until you want to serve them.

by

0.0 rating
Loading nutrition data...

Plant Based Tabbouleh

Total Time
Serves 4-6

Ingredients

  • 225g/8oz bulgur wheat
  • huge bunch of fresh parsley (stalks removed, washed, rinsed and finely chopped)
  • 10 sprigs of fresh mint (stalks removed, washed, rinsed and finely chopped)
  • 4 spring onions/scallions (trimmed and finely chopped)
  • juice of one lemon
  • Maldon sea salt
  • freshly ground black pepper

Directions

  1. Follow the cooking instructions for the bulgur wheat on the packet. This usually means putting the bulgur wheat in a bowl and covering it with boiling water and letting it sit for about 20 - 30 minutes.
  2. Once the wheat is ready and you've prepared the other ingredients, just add the parsley, mint, spring onion and lemon juice to the wheat and mix together. Add a little more lemon juice if you want. Season with salt and pepper then cover and chill until you're ready to use it.

by

0.0 rating
Loading nutrition data...

Plant-Based Lentil Salad

Prep Time 10 minutes
Total Time 10 mins
Serves 4

Ingredients

  • 400g/14oz tin of Puy lentils with nothing added
  • 1 red onion (finely chopped)
  • 2 garlic cloves (crushed then finely chopped)
  • juice of one lemon
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons fresh flat leaf parsley (finely chopped)

Directions

  1. Put all the ingredients together except the parsley in a bowl and mix together. Taste then add a little Maldon sea salt or black pepper to taste.
  2. Chill the lentils until you want to serve, and just before serving add the fresh flat leaf parsley.

by

0.0 rating
Loading nutrition data...

If losing weight for your summer holidays is one of your goals, then consider following a whole food, plant-based diet and you’ll not only be able to eat delicious meals and snacks, but you won’t need to count calories or monitor your portions!

I’d love to hear from you… did you make it? What’s your favourite plant-based soup? Let me know in the comments section below.


Are You Ready To Lose Weight The Plant-Based Way? 

or 

Perhaps you just want to Switch to a Whole Food, Plant-Based Diet?

Here’s some help for you…

Have you checked out my 5-proven-keys-to-successful-permanent-weight-loss-image-110916new Plant-Based Weight Course? Designed to teach you step by step how to lose weight by following a whole food, plant-based diet each module will empower you with the knowledge that will inspire and motivate you to lose weight and keep it off permanently. Check it out now!
4-simple-steps-to-switching-to-a-whole-food-plant-based-diet

 

 

 

 

 

 

 

 

 

 

If you want to switch to following a whole food, plant-based diet but aren’t interested in losing weight, then my new 23 Day Plant-Based Switch Course is for you.

Designed to take you by the hand and lead you step by step over 23 days to switch from your usual diet to following a whole food, plant based diet it’ll give you all the information you need!

 

Leave a Reply

Your email address will not be published.