vegan chop salad with creamy herb dressing | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2015/06/14/vegan-chop-salad-with-creamy-herb-dressing/

This delicious salad recipe was inspired by my latest travels to Los Angeles. It’s a vegan haven that’s for sure, but on so many menus I came across a vegan chop salad. It usually didn’t have as much variety as I’ve included in my rendition but it was fresh and filling. Feel free to add any other chopped up veggies that you like too!

So many people complain about eating salads, but it’s really not rocket science! I always make sure to use ingredients that I genuinely enjoy eating. If you hate celery, don’t add celery! It’s that simple! Dressing is also a huge factor of what makes or breaks a bowl of greens. This creamy herb dressing is a real winner, and when tossed throughout the salad makes every bite is hella tasty!

vegan chop salad with creamy herb dressing

Here’s a refreshing and filling summer salad you can prepare for the week ahead! Paired with a creamy herb dressing, I promise you’ll be reaching for seconds.

Ingredients

creamy herb dressing

1/2 C cold pressed olive oil1/3 C water2 tbsp apple cider vinegar1/4 C nutritional yeast1/4 C hemp hearts1 tsp fresh dill1 tsp fresh parsley1 tsp onion powder1/4 tsp sea salt

kale

8-10 C kale, stems removed1/2 lemon, juicedpinch sea salt

dressed chickpeas

1 can chickpeas, rinsed and drained1/2 lemon, juiced1 tbsp fresh parsley, chopped1/4 tsp cayennesea salt and ground black pepper, to taste

salad

1 avocado, diced (use 1/4 of the avocado per salad)1 1/2 C corn kernels (either 2 left over cobs, cut off, or frozen thawed)1 C chopped cucumber1 1/2 C chopped cherry tomatoes1 1/2 C chopped celery1 crown broccoli, chopped in florets (approximately 1 1/2 C)1 green onion, finely chopped1/2 C nut and seed mix (pumpkin seeds, sunflower seeds, hemp hearts)

Instructions

Combine all of the dressing ingredients in a high-powered blender until smooth. Refrigerate until ready to assemble salad.Finely chop kale into ribbons/shreds. Massage with lemon juice and sea salt with your hands for a few minutes until the kale has softened and wilted.In a bowl, combine chickpeas with lemon juice, parsley, cayenne, sea salt and ground black pepper to taste until well combined. Refrigerate until ready to assemble the salad.Prepare the rest of your vegetables for the salad. Make sure all of the vegetables are cut to uniform pieces.Assemble the salad by combining kale, prepared vegetables, and chickpeas. Drizzle with as much creamy herb dressing as desired.

Notes

The post vegan chop salad with creamy herb dressing appeared first on hot for food by Lauren Toyota.

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