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.
Servings 4 small salads
Ingredients
creamy herb dressing
- ½ C cold pressed olive oil
- ⅓ C water
- 2 tablespoon apple cider vinegar
- ¼ C nutritional yeast
- ¼ C hemp hearts
- 1 teaspoon fresh dill
- 1 teaspoon fresh parsley
- 1 teaspoon onion powder
- ¼ teaspoon sea salt
kale
- 8-10 C kale, stems removed
- ½ lemon, juiced
- pinch sea salt
dressed chickpeas
- 1 can chickpeas, rinsed and drained
- ½ lemon, juiced
- 1 tablespoon fresh parsley, chopped
- ¼ teaspoon cayenne
- sea salt and ground black pepper, to taste
salad
- 1 avocado, diced (use ¼ of the avocado per salad)
- 1 ½ C corn kernels (either 2 left over cobs, cut off, or frozen thawed)
- 1 C chopped cucumber
- 1 ½ C chopped cherry tomatoes
- 1 ½ C chopped celery
- 1 crown broccoli, chopped in florets (approximately 1 ½ C)
- 1 green onion, finely chopped
- ½ 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
You can store all the components separately in the fridge and assemble salads to go every day of the week for lunch/dinner.
