Don’t feel like eating meat but still want a tasty and wholesome meal? Bet on these delicious vegan salads that are worth eating! They are very tasty and nutritious, as they are made of herbs, grains, cereals and vegetables. There is even an avocado recipe! You won’t miss the meat on your plate. And, for those who are thinking of participating in Meatless Monday, delicious vegetarian salads are a great option. Check it out now:
5 Vegetable Salads That Are Worth Eating
Chicken salad with vegetables
While: 1h (+ 12h soak)
Activities: 4 food
Bother: Easier
Ingredients
- 100 g of chickpeas
- Salt and thyme sprigs to taste
- 1 chopped carrot
- 1 sliced cucumber
- 2 chopped tomatoes
- 1 chopped celery
- 1 chopped green pepper
- 4 tablespoons of olive oil
- 1 lemon juice
- 4 curly lettuce leaves
Preparation mode
Soak the chicken in hot water and salt for 12 hours. Drain, put in a pan, cover with water and salt, and cook on medium heat until tender. Drain and let cool. Mix with carrot, cucumber, tomato, celery and bell pepper. Add olive oil, lemon juice and salt. Transfer to a plate lined with lettuce leaves and serve sprinkled with thyme.
Quick chayote salad recipe
While: 20 min
Activities: 6 meals
Bother: Easier
Ingredients
- 3 chuchus in cubes
- 1 chopped red onion
- 2 cups chard (strips)
- 1/2 cup chopped parsley (green)
- 100 g of chili pepper
- Juice of 1 lemon
- 2 tablespoons of white vinegar
- salt to taste
Preparation mode
Boil the chayote for 5 minutes or until al dente. Drain and let cool. In a bowl, put the cooled chayote, onion, chard, parsley, chili pepper, lemon juice, vinegar, salt and mix. Transfer to a salad bowl and serve immediately.
Zucchini salad with walnuts, apricots and mint
While: 20 min
Activities: 6 meals
Bother: Easier
Ingredients
- 1 cup chopped walnuts
- 1/2 cup chopped apricots
- 8 leaves of romaine lettuce, preferably organic
- 1/4 cup mint (chopped)
- 2 bunches of radichio, preferably organic
- 1/4 cup (tea) lemon juice
- 2 zucchini, cut into strips, preferably organic
- 1 teaspoon ground black pepper
- Extra virgin olive oil to taste
- sea salt to taste
Preparation mode
In a large salad bowl, put romaine and radicchio lettuce leaves, put zucchini on top, add walnuts, apricots, mint, lemon juice and pepper. Add oil and salt to taste. Serve immediately. A great option for non-meat eaters!
Moroccan couscous salad
While: 30 minutes (break + 1 hour)
Activities: 5 meals
Bother: Easier
Ingredients
- 1 cup Moroccan couscous
- 1 and 1/2 cups (tea) of hot water
- 2 tablespoons of oil
- 1 vegetable bouillon cube
- 1 red onion in a tube
- 2 tablespoons of chopped parsley
- 1 tomato in a tube
- 1 lemon juice
- 1/2 cup (tea) of black raisins
- 2 tablespoons chopped mint
- salt to taste
- Mint leaves to decorate
Preparation mode
In a large bowl, put the Moroccan couscous and drain the water and dissolve the vegetables. Cover the bowl and let it rest for 1 hour. Drain the excess water and fluff the couscous with a fork. Add onions, tomatoes, lemon juice, raisins, olive oil, parsley, mint and salt. Mix well and transfer to a plate. Garnish with mint leaves and serve.
avocado salad
While: 20 min
Activities: 6 meals
Bother: Easier
Ingredients
- 1 bunch of lettuce in a tube
- 2 avocados in a tube
- 1 cup cherry tomatoes, halved
- 1 lemon juice
- Salt, pepper, olive oil and coriander sprigs to taste
Preparation mode
Arrange lettuce in a salad bowl, spread tomatoes, avocado and sprinkle with lemon juice. Sprinkle coriander sprigs on top with salt, pepper and olive oil before serving.
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