Vegan Basics: Simple Summer Salad

I used to eat salads like nobody’s business, especially when I first starting transitioning to a vegetarian/vegan based diet. They’re the most common meatless option at restaurants and they’re incredibly easy to make. I ate so many salads that I got a little burnt out on them. I grew weary of them being pretty much the ONLY vegetarian, vegan, or even gluten free option when out to eat. I wanted creativity! I wanted substance! So I mostly stopped eating them for a while, save for making the occasional one at home.

A few weeks ago I decided to pick up some hydroponic lettuce at the farmers market. I came home with small heads of red butter and red oak, the living roots still attached. I took great care in setting them up in the fridge, making sure the roots had a bit of water to drink. Then I nearly forgot about them. It’s rare that I buy lettuce so I kept forgetting to use it in a salad. Oops.

I decided to share the resulting salad here on the blog as a bit of inspiration if you might also be in a salad rut. Or if perhaps you think it’s a pain to make your own at home. This version relies on simple summer flavors and an easy dressing that is made in the same bowl the salad is tossed in. Easy peasy. That way you can attend to more pressing matters like figuring out instagram stories or doing some yoga.

Simple Summer Salad
notes: If you are using lettuce or delicate greens in your salad, make plans to eat it soon after you make it or it will start to wilt. Hardier greens will hold up longer to the dressing. If you want to make it ahead of time, toss everything but the dressing together, keeping the ingredients for the dressing in a separate container. 

salad
roughly 6 cups of lettuce, washed and dried (I used 2 heads of hydroponic lettuce)
large handful of blueberries
heaped tbsp chopped dried mango
handful of sunflower seeds or chopped cashews

dressing
2 tsp olive oil
2 tsp lemon juice
1/2 tsp maple syrup (or honey)
dash of coconut aminos (optional)
pinch of salt

In a medium or large sized bowl, combine the ingredients for the dressing and whisk until smooth. Add the lettuce, blueberries, mango, and sunflower seeds to the bowl and toss until the lettuce is lightly coated in the dressing. Makes 1 very large or 2-3 smaller servings.