Spring Salad with Vegan Coconut Dressing Recipe

Spring Salad with Vegan Coconut Dressing Recipe
Recipe by
2
Gluten Free, Vegan, Dairy Free
STORAGE
Consume same day for best taste.

This light and fresh Spring Salad is perfect as a healthy lunch or dinner especially for someone who may be looking to get in shape for Summer or just enjoys healthy nutritious food. This salad is vegan, gluten-free and served with a dairy-free citrus coconut dressing. Its only takes 15 minutes to make and is best eaten right away or within a day. A green salad is a great source of vitamins and proteins.


Ingredients
  • FOR THE SALAD:
  • Handful of Rocket Leaves
  • Handful of Lettuce Leaves (ripped by hands)
  • Handful of Mixed Leaf Salad
  • 1 Ripe Avocado
  • 6 Stems of Asparagus (boiled or grilled)
  • FOR THE DRESSING:
  • Large Tbsp of Canned Coconut Cream
  • Fresh Parsley (chopped)
  • Juice of 1 Lemon or Lime
  • 2 Tsp Himalayan Salt
  • 1 Tsp Chilli Flakes
  • 2 Tbsp Hemp Seeds
  • SALAD DECORATION:
  • Edible Flowers
  • Star Fruit
  • Pumpkin Seeds
Equipment
  • Mixing Bowl
  • Blender
  • Grill Pan
  • Mixing Spoon
  • Chopping Board
  • Knife
  • Serving Plate
Method

Print

  1. Firstly, wash all the leaves and mix well in a bowl.
  2. Next, grill the asparagus and slice avocado nicely.
  3. Mix all the coconut dressing ingredients in a blender until you get a smooth and runny consistency, add extra lemon juice.
  4. Place the salad leaves on your serving plate first, top with avocado, asparagus, seeds and toppings.
  5. Serve with the coconut dressing and a sprinkle of chilli flakes. 
Spring Salad with Vegan Coconut Dressing Recipe

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20 April 2018 - 10:50am