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Plant-based salads & vegan meals

Plant-based salads & vegan meals: 5 ways to feel fabulous

A variety of fresh and nutritious plant-based salads and vegan meals.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1 avocado, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Wash and dry the mixed greens.
  2. Chop the vegetables into bite-sized pieces.
  3. In a large bowl, combine the mixed greens, tomatoes, cucumber, bell pepper, avocado, red onion, and chickpeas.
  4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  5. Drizzle the dressing over the salad and toss gently to combine.
  6. Serve immediately.

Notes

  • Feel free to add your favorite vegetables.
  • This salad can be stored in the refrigerator for up to 2 days.
  • For added protein, include tofu or quinoa.
  • Author: Janet D. Evans
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-cook
  • Cuisine: Vegan
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 180
  • Sugar: 3g
  • Sodium: 50mg
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 6g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: Plant-based salads, vegan meals, healthy recipes