Green vegan salad

green vegan salad platter

What’s up with the weather condition recently? We are nearing completion of Might so it’s not insane to anticipate some appropriate sunlight and heat at this phase, certainly? Rather, it’s windy and cold and the sun, while remarkable when it lasts, never ever spends time for long.

I am frantically waiting for the time when I can swing in my hammock, iced coffee in hand and a punnet of strawberries by my side with my feline, Tina, adding and down the garden excitedly cos we are both out and she is a bit like a canine often– thrilled to hang with her ‘people’.

Well in the meantime all we can do is dream and whenever the sun does make a look welcome it by gradually transitioning to lighter and more summer-appropriate meals. Like this extremely green salad, loaded with a selection of seasonal green fruit and vegetables, bulked with quinoa and served with a lemony and herby vinaigrette. It’s tasty, simple to make and will keep you complete for ages as it’s loaded with fiber.

There are a variety of methods you can set about making it too. If you want taking full advantage of flavour, I advise roasting or charring the very first 3 veggies on a gridle pan. If you ‘d rather choose a much healthier alternative, steaming or boiling is your pal however the crucial thing is not to overcook the veggies otherwise you’ll wind up with an uninspiring soaked mess. You desire both the broccoli and the asparagus to have a little bit of a bite left in them– not just will it protect more of their dietary worth, it will likewise make them more rewarding to consume.

I bulked this salad up with some quinoa to keep it gluten-free, however little pasta like orzo or a chewy grain like freekah would likewise work truly well. We have actually enjoyed this fresh tasting (yet filling) meal for lunch and I hope you will too.

PS: If you make my green vegan salad, do not forget to tag me on Instagram as @lazycatkitchen and utilize the #lazycatkitchen hashtag. I like seeing your handles my dishes!

green vegan salad ingredients

green vegan salad dressing

green vegan salad making

green vegan salad plated

green vegan salad close up

  • serves: 4 as a side
  • preparation: 20 minutes
  • cooking: 20 minutes


  • 100 g/ 1/2 cup quinoa *
  • 250 g/ 8 3/4 oz broccoli ( 1/2 medium)
  • 100 g/ 3 1/2 oz asparagus
  • 1 medium courgette/ zucchini
  • 1/2 cup frozen peas or petit pois
  • 100 g/ 3 1/2 oz combined salad leaves
  • 75 g/ 1/2 cup almonds
  • 1 little avocado, sliced
  • green part of 2 spring onions/ scallions, chopped very finely

DRESSING (makes double)

  • 80 ml/ 1/3 cup olive oil
  • flesh and passion half a lemon
  • 15 g/ 1/2 oz basil, mint or both
  • 1 garlic clove
  • salt and pepper, to taste


  1. Rinse quinoa well and position it in a little pot that you have a glass cover for. Include a couple of pinches of salt and 180 ml/ 3/4 cup of water, cover with a cover and give the boil. When the water boils, reduce the heat to low-medium and let the quinoa simmer till all the water has actually been taken in. To inspect, tilt the pot somewhat, keeping the cover securely on. If you see no water permeating out from under the grain, turn off the heat and let the quinoa sit (with the cover securely on) for another 5-10 minutes to round off cooking in its own steam. Cool it down entirely.
  2. Divide broccoli into little florets, snap wood ends off the asparagus and cut zucchini into 0.5 cm/ 1/4″ pieces.
  3. ROAST: Pre-heat the oven to 220 ° C/ 428 ° F. Coat broccoli florets in 2 tsp of olive oil and season. Organize on a big baking tray. Brush zucchini pieces with olive oil on both sides, season and organize on the very same tray. Coat asparagus spears in 1 tsp of oil, season and put on the baking tray. Roast for about 8 minutes, take the asparagus off the tray if prepared, continue roasting broccoli and zucchini for another 5-7 minutes, till prepared through. Additionally, you might utilize a griddle pan if you choose.
  4. STEAM: Bring a big pot of water to the boil and get a steaming basket. When the water pertains to the boil, steam broccoli for about 5-6 minutes, zucchini pieces for about 3 minutes, asparagus for about 3-5 minutes and peas for about 3 minutes. You will require to do the steaming in batches.
  5. If you roasted your veggies, bring a little pot of water to the boil, cook frozen petit pois or peas for about 3 minutes, drain and right away revitalize it under a cold tap to protect the colour.
  6. Warm up 1 tsp of oil in a little fry pan, when warm include almonds. Toast them for a couple of minutes till golden and somewhat plump, moving them around the pan regularly. Sprinkle with flaky salt prior to getting rid of from the pan. Permit to cool off and slice approximately.
  7. Put all the dressing components in a little mixer (I utilized my Ninja for this). Make certain the lemon flesh does not consist of the bitter pith. Mix till smooth, change flavoring to taste.
  8. Set Up all of the salad components on a big plate, gown with around half of the dressing (keep the rest in the refrigerator, consume in the next couple of days) and spray with toasted almonds at the end. Pieces of soft vegan cheese, like this almond feta, spread on top are likewise a great addition.


* little pasta, like orzo, or chewy grain would work well too.

If you desire more information on a few of the components that we utilize in our dishes, have a look at our glossary.

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