Foodie Friday: 4 Salads To Make This Summer (Vegetarian & Vegan recipes)

The days of staring into a bowl of sad looking, limp lettuce leaves are well and truly over, so say hello to Summer with four of my favourite salads!

One of the most overused retorts that I often hear when people find out that I'm trying some new vegetarian/vegan meal ideas is that boring old chestnut, "So you just eat a bowl of rabbit food/lettuce then?". *cue MAJOR eye roll*. 

Thankfully, the growing popularity of snapping Instagram perfect meals has highlighted how beautiful and colourful something as simple as a salad can be, and that it absolutely doesn't have to include a single lettuce leaf (unless you want it to that is - there's nothing wrong with some crisp, fresh lettuce anyway!).

Here are four of my favourite summer salads that are not only packed full of flavour and taste as good as they look, but they easily prove that salads need not be boring. Vive la révolution!

Bright & Sunny Thai Salad

This Bright & Sunny Thai Salad is bursting with flavour and combines juicy mango chunks with colourful ribbons of fresh veggies and crunchy toasted cashews. There's even a tasty dressing to finish it off beautifully.

Ingredients (serves 2):-

• 1 Courgette
• 2 Carrots (medium-sized)
• 1 small Mango (firm)
• 50g Cashews (chopped)
• 1/2 teaspoon of Coconut Oil
• Hemp Seeds

For the dressing:-

• 1/2 Garlic Clove (finely chopped)
• 1 Red Chilli (finely chopped, remove seeds if desired)
• Juice of 1 Lime (freshly squeezed)
• 1 tbsp of Extra Virgin Olive Oil
• 1 tsp Honey or Agave Nectar

Method:-

1. Slice the Courgette and the Carrots into thin ribbons using a vegetable peeler. Chop up the Mango into smallish chunks and place everything into a large bowl.
2. In a frying pan, heat up the Coconut Oil and add in the chopped Cashews, tossing until lightly toasted. Allow to cool slightly and add to the salad bowl.
3. In a jam jar or a similar container with a lid, make the dressing by adding the Garlic, Chilli, Lime Juice, Olive Oil and Honey. Shake thoroughly to combine.
4. Pour the dressing over the salad and gently toss to mix everything together. Sprinkle over some Hemp Seeds for an extra nutritional boost.

Deconstructed Ploughman's Salad

A classic Ploughman's can be a heavy meal with all that bread and cheese, so why not try a lightened up salad version for Summer? You still get all the flavours and textures, but it won't leave you feeling bloated afterwards. Win-win!

Ingredients (serves 2):-

• 100g mixed Salad Leaves
• 1 Celery stalk (chopped)
• 1 Apple (thinly sliced)
• 50g Cheddar Cheese or Dairy-Free Cheddar (thinly sliced)
• Handful of Walnuts
• 2-4 Oat Cakes (crumbled)
• Salt & Black Pepper

For the dressing:-

• 2 tbsp Cider Vinegar
• 1 tbsp Honey or Agave Nectar
• 2 tbsp Extra Virgin Olive Oil

Method:-

1. In a large bowl, add the mixed Salad Leaves, chopped Celery, Walnuts, crumbled Oat Cakes and the sliced Apple and Cheese. Gently mix everything together.
2. In a jam jar or a similar container with a lid, add all the dressing ingredients; Cider Vinegar, Honey and Olive Oil, shaking well to combine everything.
3. Arrange the salad onto plates and pour over the dressing. Finish with a sprinkling of Salt & Pepper.

New Potato, Avocado & Lamb's Lettuce Salad

This potato salad makes for a filling lunch option, and by only using a dressing instead of coating the potatoes in a heavy mayo sauce, it's much lighter too, but still very satisfying.

Ingredients (serves 2):-

• Handful of New Potatoes
• 50g Lamb's Lettuce
• 1 Avocado
• Salt & Pepper

For the dressing:-

• 1 bulb of Garlic
• 2 tbsp of Extra Virgin Olive Oil
• 1 tsp Cider Vinegar
• 100g Crème Fraîche or Dairy-Free Alternative
• Juice of 1/2 Lemon

Method:-

1. Preheat the oven to 200C. Slice off the top (pointy end) of the Garlic and place cut side down into a small ramekin. Roast for 20 minutes or until the cloves are soft to the touch. Set aside to cool down.
2. Wash the New Potatoes and chop into bite-size chunks. Boil in a large saucepan for around 20 minutes, drain and allow to cool slightly.
3. Chop the Avocado into small chunks and add to a salad bowl with the Lamb's Lettuce and New Potatoes.
4. For the dressing, squeeze out the now soft Garlic cloves into a food processor and add the Olive Oil, Cider Vinegar, Crème Fraîche and Lemon juice. Whizz until smooth.
5. Arrange the salad onto plates and spoon over the dressing. Season with a little Salt & Pepper.

Warm Indian-Style Asparagus & Courgetti Salad

If you're not a fan of cold salad, this warm Indian-Style Asparagus and Courgetti number might be more your thing and can be served as a side or bulked out with tofu/veggie protein for an evening meal.

Ingredients (serves 2-4):-

• 1 bundle of Asparagus Tips
• 1 Courgette
• 1 tsp Mustard Seeds
• 1/2 tsp Turmeric
• 1/2 tsp Cumin Seeds
• Pinch of Chili Powder
• Juice of 1 Lemon
• Handful of Pine Nuts
• Coconut Oil for Frying

Method:-

1. In a frying pan over a medium heat, melt the Coconut Oil.
2. Spiralize the Courgette (or if you don't have a spiralizer, just use a vegetable peeler to cut it into thin ribbons) and add to the frying pan with the Asparagus Tips.
3. Add the Mustard Seeds, Turmeric, Cumin Seeds, Chili Powder and Pine Nuts, and lightly toss together for 3-4 minutes.
4. Remove from the heat and arrange into bowls. Squeeze over a little Lemon Juice to serve.

[The salad recipes above have been adapted from recipes by Abel & Cole]

What are your favourite summer salads?

Follow me on: BlogLovin' | Facebook | Twitter | Instagram | Pinterest