3 Great Salads – Anytime of year

3 Great Salads – Anytime of year

3 Great Salads – Anytime of year. Who wants to know more?

The good news is all 3 of these delicious salads are totally vegan friendly and packed with nutrition, texture, and flavour. Three winners. The question is, “which one will I make tonight?”

The first salad is my own simple creation, most of the vegetables straight from the garden. A little chopping a bit of dressing and you are done. So fresh and yummy!

The second salad comes from my long time friend Pam. We went to Pam’s for dinner not long ago and Pam made us all this beautiful salad, rich in texture and colour. She also created separate vegan dishes for my husband and I, what a friend. Thanks Pam!

The final salad has been developed by my beautiful daughter Meagan and it is always a winner! The flavours, texture and colours are bold; its creamy dressing is packed goodness. The added benefit of this salad is it will be just as good in the fridge for the next 3-5 days. Bonus!

Let’s start with my simple garden fresh salad….

3 Great Salads – Anytime of year

 Fresh Garden Summer Salad

I love this salad for a few reasons.

The first being in the summer you can make one fresh from your garden ingredients, get creative its really a base for creativity.

The second reason I love this salad is its so light fresh and refreshing. Now who doesn’t want a salad like that. It could be a starter for a meal. Halfway through the meal to cleanse and lighten your palette. That’s foodie talk!

The last reason is everything else, the look, the taste, the texture, the colour. Hands down a winner!

What  you will need for your Fresh Garden Summer Salad

Organic & Garden fresh if possible – not exact measurements – taste & trust yourself

• 1 medium Red Onion – sliced thin rounds
• 6-8 Juicy Roma Tomatoes or other fresh tomatoes – large dice
• 2 medium Cucumbers from the garden or market – chopped in rounds, then quartered, skin off or on your choice. I like to leave the skin if the cucumbers are organic
• Red wine vinegar – around 4-6 T
• Maple syrup or other sweetener 2-4 T (optional)

  

• Salt and pepper – to taste

I think fresh mint or basil chopped finely would be good in this salad too…next time.

How to make your Fresh Garden Summer Salad

1. Prepare all your vegetables and put in a large bowl, big enough to mix things up
2. Toss the veggies in the vinegar and maple syrup till nicely coated. Taste, adjust as necessary
3. Add salt and pepper, taste and adjust as needed
4. Let stand and mix dressing occasionally, serve chilled.

Pam’s Broccoli Slaw with Seeds Nuts and Crunch

Pam’s salad has lots of crunch and is rich in flavours that blend together to make one yummy overall flavour. I think you understand what i mean, its good!!!

So nice when your non vegan friends go out of their way to accommodate your needs. At Pam’s we shared most dishes, she did cook our root vegetables separate as they we having a roast with root veggies. This salad was vegan friendly and so was the dessert. Beautiful.

I was camping when I made this salad and slightly modified Pam’s version and bumped up the protein content with a few more seeds, most of them raw.

What you will need to make Pam’s Salad – the salad part

• 1 pkg vegan friendly ramen type noodles

  

• 2-3 heads of broccoli tops
• 1/2 red cabagge – sliced in thin shreds
• 1/2 green cabbage – slices in thin shreds
• 2 c green onion, sliced (about 1 bunch)
• 1/2 c kalamata olives, sliced
• 1/2 c sunflower seeds (toasted)

  

• 1/2 c sunflower seeds raw
• 1/2 c slivered almonds (raw)
• 1/4 c raw pumpkin seeds

What you will need to make Pam’s Salad – the dressing part

• 1 t vegetable bouillon paste or 1 vegetable bouillon cube
• 1/2 c sugar
• 1/2 c vinegar
• 1/2 c olive oil

  

How to make Pam’s Broccoli Slaw with Seeds Nuts and Crunch

1. Prep all your veggies and place in a large bowl, mix them up well
2. Add in the olives and onions
3. Mix the ingredients for the dressing in jar and shake till everything is well mixed
4. Crush the vegan friendly ramen type noodles – add them to the bowl
5. Drizzle dressing over salad and toss – do this at least 1 hour in advance – this give time for the flavours to mix nicely

   

6. Just before you serve – add in the seeds and nuts and toss till mixed
7. Add salt and pepper to taste

Bonus Pam’s Broccoli Slaw with Seeds Nuts and Crunch salad will keep well in the fridge for a least a day or two. Love it!

Meg’s Cashew Cream Kale Salad

Meagan was always too busy running (literally) or climbing walls or mountains, walking dogs, really anything active, to learn how to cook. You rarely found her in the kitchen. The last year or so she is starting to cook a bit more and has realized everyone needs a few good go to recipes!

Meg’s Cashew Cream Kale Salad is one Meg has adapted from one of her favourite restaurants. I love it because it screams healthy and hearty. Two winning combinations.

A third winning feature is this salad can be kept in the fridge for a few days and will maintain its awesome taste and texture. This salad really goes with anything. I like the leftovers for breakfast too!

What you will need to make Meg’s Cashew Cream Kale Salad:

• 1 bunch of organic kale, any type, washed, spines removed and tear into bit size pieces
• 1 c raw cashews or pine nuts or combination of both (soaked in warm water for a minimum of 2 hours, rinsed and drained)
• juice from two limes

  

• 1/2 – 1 medium Red onion, sliced into thin rings, separated
• 4 Roma Tomatoes, cubed
• 4 T Hemp Hearts
• Salt and pepper to taste

How to make Meg’s Cashew Cream Kale Salad:

1. Prepare your kale and put in a large salad bowl
2. Soak your raw pine nuts/cashews for 2 hours in water, rinse and drain, place in your blender (high speed is best, regular will do or you could use a food processor)
3. Add the juice of two limes to the blender, blend till creamy smooth
4. Add salt and pepper to taste to the cashew cream, stir into your salad, covering your kale completely in the creamy goodness
5. Add your chopped onion and tomatoes, mix in

   

6. Add hemp hearts on the top, serve and enjoy the goodness you have created!

Will keep in the fridge and maintain its texture and freshness for 2-5 days. Amazing and true!