Salads usually get a bad rep for being boring, basic, and plain. But this vegan cheese salad is not only nutritiously healthy but also fresh, creamy, and crunchy. A friend of mine, who's also a chef, first introduced me to this recipe, and ever since, it has been one of my go-to salads with friends who love exotic salads and light meals.
Made with fresh green asparagus, rocket leaves, cheese, walnuts, and a tangy vinegar-lemon dressing, this salad feels like summer in a bowl. The addition of walnuts not only gives the salad a crunchy bite but also an added umami flavor. It is so filling that it can be served both as an accompaniment or as a main.
A fresh, creamy, and crunchy salad featuring vegan cheese, asparagus, rocket leaves, and walnuts, tossed in a tangy vinegar-lemon dressing.
Prep Time20 min
Cook Time1 min
Total Time21 min
Servings4
Ingredients
1 bunch fresh raw asparagus
Related Recipes
You Might Also Like
Comments
Sign in to leave a comment
(heads removed and cut into 1/2 inch pieces)
1 cup rocket leaves
1/4 cup basil leaves
1/2 cup extra virgin olive oil
1 roll vegan cheese (or goat cheese for a non-vegan variant; sliced into 12 equal pieces)
1 cup cherry tomatoes (halved)
1 cup walnuts (crushed)
1 teaspoon rice syrup + 2 teaspoons for the dressing (or honey for non-vegan variant)
1 teaspoon rough ground rock salt
1 teaspoon ground black pepper
2 tablespoons balsamic vinegar
Juice of 1/2 lemon (original: Juice of 1/2 lemon)
Instructions
01
In a large bowl, combine basil leaves, rocket leaves, asparagus, and extra virgin olive oil. Divide the mixture into four portions and transfer each portion to a salad plate.
02
Heat a skillet over high heat. Add the sliced cheese and cook each side for 5 to 10 seconds. Place three pieces of cheese on each salad plate.
03
Add cherry tomatoes and crushed walnuts, then gently mix. Drizzle one teaspoon of rice syrup on top, and sprinkle with coarse salt and ground black pepper.
04
In a separate bowl, whisk together balsamic vinegar, lemon juice, extra virgin olive oil, and additional rice syrup. Drizzle the dressing over the salad.
Nutrition
Calories: 537
Protein: 18g
Fat: 52g
Fiber: 6g
Sodium: 350mg
Notes
Alternatively, you can combine all ingredients in a large bowl and toss with the dressing for a more casual presentation. However, I prefer arranging them individually for a classier look.
Comments
Sign in to leave a comment