Ingredients

  • 2 cups lettuce (or mix leafy greens)
  • 1 cup baby spinach
  • 7-10 cherry tomatoes
  • 5 green olives
  • 1 ripe avocado
  • 1 sweet potato (roasted)
  • 1 big portobello mushroom, grilled
  • 1 cup plant-based yogurt
  • 1/2 cup cashews, soaked
  • 1/2 cup cucumber, finely chopped
  • 1 garlic clove
  • fresh dill, chopped
  • fresh chives, chopped
  • juice of 1/2 lemon
  • salt to taste

Difficulty : Medium

Serves : 1

This salad is ideal to be called dinner or lunch. Nothing else is needed. It's packed with many veggies, healthy fats, lots of fiber and essential vitamins. It requires some time to be prepared but it makes a great family dinner where everyone will enjoy it.

Cooking Steps

  • 1
    Clean and cut in chunk the sweet potato. Season with salt, pepper, paprika, nutritional yeast and olive oil. Bake on parchment paper until done and crispy.
  • 2
    Finely cut the portobello mushroom, season with olive oil, salt and pepper and grill it.
  • 3
    In a large salad bowl, add mix leafy greens, baby spinach, olives, tomatoes and avocado. Add roasted sweet potatoes and grilled mushroom. Gently mix to combine.
  • 4
    In a food processor cup, add cashews, lemon juice and some water. Blend until creamy. Try with very little water, 3-4 spoons and add more only if needed.
  • 5
    Add chopped cucumber, garlic, dill and chives to the cashew sauce together with salt and lemon juice. Adjust the taste according to your preferences.
  • 6
    Prepare your salad in a large plate and cover with the vegan sauce.
  • 7
    Bon appetit

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