4 Delicious Vegan Salads That Will Impress Any Omnivore

These salads are much more than limp, sad piles of lettuce...
Green Evie's salad is absolutely delicious (Photo: Green Evie)

A great salad can be a very refreshing lunch on a hot summer day, and the options for plant-based salads are nearly unlimited. 

You can easily create your own or find hundreds around the web. Vegan cookbooks often include recipes for vegan salads. 

However, you may have a hard time finding any that will top these four hearty and healthy vegan salads. They’d be enjoyable any time of year but are just right for summer.

Green Evi’s Fig and Green Pea Salad with Tofu Feta

Green Evi is creative with her recipes, and this is no exception. Topped with maple mustard dressing, the salad is easy to make and packed with nutrition. 

The figs and tofu feta are perfectly paired together. You may also want to try the tofu feta on other things during the summer. It’s good as a topping for toast, crackers, and pasta.

Jackie Day’s Vegan Pasta Salad

Author extraordinaire Jackie Day has a delectable pasta salad recipe on My Vegan Journal. It’s inexpensive and healthy, too. It includes bow tie noodles, kale, tomato, avocado, and beans. 

Although pasta salad is typically served chilled, this one is great warm or cold. If you enjoy this recipe, Jackie’s book, The Vegan Way, also has some yummy recipes and lots of helpful information. 

‍Jackie Day's pasta salad is hearty and robust (Photo: My Vegan Journal, Jackie Day)

Vegan Street’s Barbecue Tofu Salad with Cashew Ranch Dressing

Vegan Street’s Marla Rose and John Beske are a dynamic duo who offer so much to the vegan community. 

Their barbecue tofu salad with cashew ranch dressing is filling and substantial enough to be a full lunch or dinner. 

Beach-bourbon barbecue sauce is recommended, but you could also use your own. Salad fixings may include red onions, carrots, cucumbers, and romaine lettuce. 

PBS Food’s Vegan Caprese Salad

The rich tastes of a vegan caprese salad are just perfect for summer days when a decadent but light lunch is desired. Marc Matsumoto created this recipe, replacing the mozzarella with cured tofu. 

Other ingredients include things that you’d expect in any caprese salad such as lemon juice, salt, tomatoes, olive oil, basil leave, and balsamic vinegar. 

One last note...

Finally, keep in mind that one of the best ways to discover the salads you want to eat over and over again is to simply try your hand at mixing things together. 

When making these four salads, you may try the exact recipes from the websites or walk on the wild side and experiment with an altered version. 

What are some of your favorite summer salads? 


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Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself. 

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PBN Contributor:

Robin Raven is the author of Santa’s First Vegan Christmas. She has written for publications such as The Malibu Times, Alabama Baby & Child Magazine, the official website of Melissa Gilbert, and USAToday.com. She holds a BFA from the School of Visual Arts and is now furthering her education. Robin often has her nose in a book and her arms around a rescued animal. She’s a vegan foodie who blogs at RobinRaven.com and loves to connect with readers on social media. You can follow her @RobinRaven on Twitter.

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