Vegan Summer Salad

RatingDifficultyBeginner

A refreshing summer salad made with avocado, cucumber, cherry tomatoes, courgette and snap peas. Easy to prepare and tastes delicious with BBQ food.

Share
Vegan Summer Salad
Yields1 Serving
Prep Time20 minsCook Time10 minsTotal Time30 mins
 2 ears of Corn
 1 Zucchini
 Olive Oil
 1 tsp Cajun Spice, approx
 15 Radishes
 ½ long Cucumber
 15 Cherry or Plum Tomatoes
 1 small Red Pepper
 1 Ripe Avocado
 2 Celery Sticks
 100 g Sugar Snap Peas
  cup Almonds
 A handful of Coriander, chopped
Dressing
 45 ml Extra Virgin Olive Oil
 3045 ml Lime Juice, adjust to taste
 15 ml Chipotle or Smoky Tabasco Sauce
 1 tsp Maple Syrup
 1 Garlic Clove, finely grated
 Sea Salt and Black Pepper, to taste
1

Heat up a griddle pan on a low heat. Brush the corn with a small amount of oil and place on the preheated griddle pan. Grill, turning every few minutes, until cooked and lightly charred all over. Once cool, shave the kernels off with a sharp knife.

2

Brush zucchini with a small amount of oil on both sides, season with salt, lightly sprinkle with cajun spice and place on the hot griddle pan. Allow them to cook undisturbed until you get nice char marks on one side, flip and cook until you get the char marks again. Take the zucchini off the pan and allow them to cool and chop into smaller pieces.

3

Prepare the remaining vegetables by cutting radishes into matchsticks, cucumber into quarter slices, tomatoes into quarters, pepper and avocado into large dice, celery sticks and sugar snap peas into thin slices, on the diagonal.

4

Heat up a small frying pan on a low heat. Add 1 teaspoon of olive oil and, seconds later, the almonds. Toss to coat the almonds in oil. Toast them, tossing from time to time, on a low heat until charred slightly, sprinkle with salt and set aside to cool. Once cool, chop roughly.

5

Combine all of the salad ingredients together in a large bowl, drizzle with the dressing and decorate with fresh coriander and chopped almonds.

Dressing
6

Combine all the dressing ingredients in a small bowl or a jar with a lid. Stir vigorously to combine or put the lid on the jar and shake very well. Season with salt and pepper to taste.

CategoryCuisine,

Ingredients

 2 ears of Corn
 1 Zucchini
 Olive Oil
 1 tsp Cajun Spice, approx
 15 Radishes
 ½ long Cucumber
 15 Cherry or Plum Tomatoes
 1 small Red Pepper
 1 Ripe Avocado
 2 Celery Sticks
 100 g Sugar Snap Peas
  cup Almonds
 A handful of Coriander, chopped
Dressing
 45 ml Extra Virgin Olive Oil
 3045 ml Lime Juice, adjust to taste
 15 ml Chipotle or Smoky Tabasco Sauce
 1 tsp Maple Syrup
 1 Garlic Clove, finely grated
 Sea Salt and Black Pepper, to taste

Directions

1

Heat up a griddle pan on a low heat. Brush the corn with a small amount of oil and place on the preheated griddle pan. Grill, turning every few minutes, until cooked and lightly charred all over. Once cool, shave the kernels off with a sharp knife.

2

Brush zucchini with a small amount of oil on both sides, season with salt, lightly sprinkle with cajun spice and place on the hot griddle pan. Allow them to cook undisturbed until you get nice char marks on one side, flip and cook until you get the char marks again. Take the zucchini off the pan and allow them to cool and chop into smaller pieces.

3

Prepare the remaining vegetables by cutting radishes into matchsticks, cucumber into quarter slices, tomatoes into quarters, pepper and avocado into large dice, celery sticks and sugar snap peas into thin slices, on the diagonal.

4

Heat up a small frying pan on a low heat. Add 1 teaspoon of olive oil and, seconds later, the almonds. Toss to coat the almonds in oil. Toast them, tossing from time to time, on a low heat until charred slightly, sprinkle with salt and set aside to cool. Once cool, chop roughly.

5

Combine all of the salad ingredients together in a large bowl, drizzle with the dressing and decorate with fresh coriander and chopped almonds.

Dressing
6

Combine all the dressing ingredients in a small bowl or a jar with a lid. Stir vigorously to combine or put the lid on the jar and shake very well. Season with salt and pepper to taste.

Vegan Summer Salad

Leave a Reply