Big Vegan Salad

big ass vegan salad-2

Big Vegan Salad

Sometimes you just need a really big salad. This is the salad for when you need something fresh and light but substantial enough to tide you over to the next meal.

enough for: 2
takes: 10 minutes

2 tablespoons sherry vinegar
2 teaspoons soy sauce
1 bag washed salad leaves
1 large avocado
2 large handfuls roasted almonds

1. Combine vinegar, soy and 2 tablespoons extra virgin olive oil in a large bowl. Season with salt & pepper.

2. Toss leaves in the dressing.

3. Scoop bite sized chunks of avocado with a spoon and scatter over the leaves.

4. Season generously and sprinkle over the almonds just before serving.

Prepare Ahead?

Dressed leaves tend to go soggy so best to make it just before you’re ready to eat.

Leftover Potential

Not great. Dressed leaves go soggy and the avocado will brown in the fridge but it’s still edible.

Variations

carnivore – toss in a little crispy bacon, prosciutto or salami, OR add some chopped cooked chicken.

nut-free – replace the almonds with torn chunks of good quality rustic bread or some black olives.

wheat-free – use a wheat free soy sauce such as tamari.

more substantial – increase the almond content or add some shredded BBQ chicken, torn sourdough bread chunks or hard boiled eggs.

colourful -add in some chopped red peppers or tomato.

Waste Avoidance Strategy

vinegar, soy sauce, almonds – pantry.

salad leaves – best to use for another meal.

avocado – use for another meal. Great on toast!

Problem Solving Guide

bland – make sure you’re generous with the salt.

too dry – add a little more oil and vinegar.

no sherry vinegar? – replace with red or white wine vinegar or even some balsamic or lemon juice. It’s pretty versatile.

Serving Suggestions

Wonderful on its own or serve as a more substantial option anywhere you’d normally serve a green side salad.

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