21 Delicious Vegan Salad Recipes for Every Occasion

Eating healthy doesn’t have to be boring, especially when it comes to salads.

Vegan salads are a perfect way to enjoy fresh vegetables, fruits, grains, and legumes while keeping your meals light, nutritious, and flavorful.

Whether you’re looking for a quick lunch, a hearty dinner side, or a dish to impress guests, vegan salads offer endless creativity.

From crunchy Mediterranean bowls to sweet fruit-based options and protein-packed quinoa salads, there’s something for everyone.

In this article, we’ll share 21 vegan salad recipes that are easy to make, visually stunning, and bursting with flavor.

21 Delicious Vegan Salad Recipes for Every Occasion

Vegan salads don’t have to be plain or repetitive.

By combining fresh vegetables, fruits, grains, legumes, nuts, and flavorful dressings, you can create dishes that are as satisfying as they are nutritious.

Whether you want something light and refreshing or hearty and protein-packed, these 21 vegan salad recipes have you covered.

Try experimenting with different ingredients, flavors, and textures to make each salad uniquely yours.

Eating healthy has never been this colorful, flavorful, and fun!

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is a vibrant and protein-packed dish perfect for a light lunch or a hearty side.

Bursting with fresh vegetables, tangy olives, and a zesty lemon-herb dressing, it’s a nutrient-rich salad that is both filling and refreshing.

Chickpeas provide plant-based protein and fiber, making this salad a satisfying meal on its own.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 red onion, thinly sliced
• 1/3 cup Kalamata olives, pitted and sliced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and olives.
2. In a small bowl, whisk together lemon juice, olive oil, garlic, oregano, salt, and pepper until emulsified.
3. Pour the dressing over the salad and toss until all ingredients are evenly coated.
4. Sprinkle chopped parsley on top and gently mix.
5. Refrigerate for at least 20 minutes before serving to allow flavors to meld.

This Mediterranean Chickpea Salad is a refreshing, protein-packed vegan option full of Mediterranean flavors.

Perfect for meal prep or a quick lunch, it’s easy to make, vibrant, and incredibly satisfying.

Rainbow Quinoa & Avocado Salad

Rainbow Quinoa & Avocado Salad is a colorful, nutrient-dense dish that balances protein, fiber, and healthy fats.

Packed with fresh vegetables, creamy avocado, and a light citrus dressing, this salad is visually stunning and incredibly flavorful.

Ingredients

• 1 cup cooked quinoa, cooled
• 1/2 cup red cabbage, thinly sliced
• 1/2 cup shredded carrots
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 avocado, diced
• 1/4 cup pumpkin seeds
• 2 tbsp fresh cilantro, chopped

Dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp maple syrup
• 1/2 tsp ground cumin
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the cooked quinoa, cabbage, carrots, bell peppers, and pumpkin seeds.
2. In a small bowl, whisk together olive oil, lime juice, maple syrup, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Carefully fold in diced avocado to avoid mashing it.
5. Garnish with fresh cilantro and serve immediately or refrigerate for a chilled version.

This Rainbow Quinoa & Avocado Salad is a nutrient-packed, colorful delight.

Its mix of textures and flavors makes it a perfect vegan lunch or side dish, offering a refreshing and satisfying meal option.

Thai Peanut Noodle Salad

Thai Peanut Noodle Salad is a vibrant vegan dish that combines tender noodles with crunchy vegetables and a creamy, nutty peanut dressing.

It’s a perfect balance of savory, sweet, and tangy flavors with a hint of spice, making it a delicious and satisfying meal.

Ingredients

• 8 oz rice noodles
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1/2 cup edamame, shelled and cooked
• 2 green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, chopped

Peanut Dressing:

• 3 tbsp natural peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1/2 tsp sriracha or chili sauce (optional)
• 2–3 tbsp warm water, to thin as needed

Instructions

1. Cook rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
2. In a large bowl, combine cabbage, carrots, bell pepper, edamame, and green onions.
3. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, and warm water until smooth. Adjust consistency with more water if necessary.
4. Toss the noodles with the vegetables and drizzle with peanut dressing. Mix thoroughly until everything is coated.
5. Garnish with chopped peanuts and cilantro before serving.

This Thai Peanut Noodle Salad is a bold, flavorful vegan dish perfect for lunch, dinner, or meal prep.

Creamy, nutty, and slightly spicy, it offers a satisfying combination of textures and vibrant flavors that everyone will love.

Spicy Mango & Black Bean Salad

Spicy Mango & Black Bean Salad is a tropical, zesty, and protein-packed vegan salad perfect for a refreshing meal.

Sweet, juicy mangoes paired with hearty black beans, crisp bell peppers, and a spicy lime dressing create a vibrant dish full of flavor and texture.

Ingredients

• 1 cup cooked black beans
• 1 ripe mango, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 small jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp maple syrup or agave
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine black beans, mango, bell pepper, red onion, and jalapeño.
2. In a small bowl, whisk together lime juice, olive oil, maple syrup, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat all ingredients.
4. Garnish with chopped cilantro and let the salad sit for 10–15 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

This Spicy Mango & Black Bean Salad is a tropical explosion of sweet, spicy, and savory flavors.

It’s a perfect vegan lunch or side dish that is both light and satisfying, with a protein boost from black beans.

Roasted Beet & Walnut Salad

Roasted Beet & Walnut Salad is an earthy, colorful vegan salad that combines tender roasted beets with crunchy walnuts and fresh greens.

A tangy balsamic dressing ties all the flavors together for a sophisticated, nutrient-rich dish.

Ingredients

• 3 medium beets, peeled and diced
• 4 cups mixed greens (arugula, spinach, or spring mix)
• 1/3 cup walnuts, toasted
• 1/4 cup red onion, thinly sliced
• 2 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Place diced beets on a baking sheet, drizzle with a little olive oil, and roast for 25–30 minutes until tender. Let cool.
2. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper to make the dressing.
3. In a large salad bowl, combine mixed greens, roasted beets, walnuts, and red onion.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Serve immediately or chill for a more refreshing taste.

This Roasted Beet & Walnut Salad is earthy, crunchy, and tangy, making it an elegant vegan option for any meal.

Its simplicity highlights the natural flavors of fresh ingredients, perfect for a healthy and satisfying dish.

Asian Sesame Cabbage Salad

Asian Sesame Cabbage Salad is a crunchy, flavorful, and refreshing vegan salad with a nutty sesame dressing.

It’s a perfect side dish or light meal that combines fresh vegetables with a sweet and tangy sauce.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 large carrot, julienned
• 2 green onions, sliced
• 1/4 cup edamame, shelled
• 2 tbsp sesame seeds, toasted

Dressing:

• 3 tbsp soy sauce or tamari
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 1 tsp grated ginger
• 1 clove garlic, minced

Instructions

1. In a large bowl, combine green and purple cabbage, carrot, green onions, and edamame.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, ginger, and garlic until smooth.
3. Pour the dressing over the salad and toss well to coat all vegetables evenly.
4. Sprinkle toasted sesame seeds on top for added crunch.
5. Let the salad sit for 10 minutes before serving to allow flavors to develop.

This Asian Sesame Cabbage Salad is a crunchy, flavorful vegan dish with a perfect balance of sweet, savory, and nutty flavors.

It’s quick to prepare and makes a refreshing side or main salad for any occasion.

Southwestern Quinoa & Corn Salad

Southwestern Quinoa & Corn Salad is a zesty, protein-packed vegan dish bursting with flavors of roasted corn, black beans, and colorful bell peppers.

Topped with a lime-cilantro dressing, it’s perfect for a light lunch or a hearty side.

Ingredients

• 1 cup cooked quinoa
• 1 cup roasted corn kernels
• 1 cup black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine quinoa, corn, black beans, bell pepper, and red onion.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss until everything is evenly coated.
4. Garnish with chopped cilantro and serve immediately or chilled.

This Southwestern Quinoa & Corn Salad is bright, flavorful, and satisfying.

Packed with protein and fiber, it makes a perfect vegan option for meal prep or a refreshing side dish.

Lentil & Spinach Salad with Tahini Dressing

Lentil & Spinach Salad with Tahini Dressing is a hearty vegan salad rich in protein, fiber, and healthy fats.

Earthy lentils pair perfectly with fresh spinach, crunchy vegetables, and a creamy tahini dressing.

Ingredients

• 1 cup cooked green or brown lentils
• 4 cups fresh spinach leaves
• 1 carrot, shredded
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp pumpkin seeds

Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• Salt and pepper, to taste
• Water, to thin

Instructions

1. In a large bowl, combine lentils, spinach, carrot, cucumber, and red onion.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water gradually until desired consistency is reached.
3. Pour the dressing over the salad and toss gently to combine.
4. Sprinkle pumpkin seeds on top for added crunch and serve.

This Lentil & Spinach Salad with Tahini Dressing is nourishing, flavorful, and filling.

It’s a perfect vegan lunch or dinner option that satisfies hunger while remaining light and healthy.

Moroccan Carrot & Chickpea Salad

Moroccan Carrot & Chickpea Salad is a vibrant, spiced vegan dish full of color and flavor.

Sweet roasted carrots combined with chickpeas, fresh herbs, and a zesty cumin-lime dressing make this salad irresistible.

Ingredients

• 2 cups roasted carrots, sliced
• 1 cup cooked chickpeas
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. Roast carrots at 400°F (200°C) for 20–25 minutes until tender.
2. In a large bowl, combine roasted carrots, chickpeas, red onion, parsley, and cilantro.
3. In a small bowl, whisk together olive oil, lemon juice, cumin, smoked paprika, salt, and pepper.
4. Pour the dressing over the salad and toss well to combine.
5. Serve warm or at room temperature.

This Moroccan Carrot & Chickpea Salad offers a fragrant and flavorful vegan option.

The spices and fresh herbs create a delightful mix of tastes, perfect as a main dish or side.

Apple, Walnut & Arugula Salad

Apple, Walnut & Arugula Salad is a crisp, refreshing vegan salad with a balance of sweet, nutty, and peppery flavors.

A light vinaigrette ties all the ingredients together, making it ideal for a quick lunch or dinner side.

Ingredients

• 4 cups arugula
• 1 apple, thinly sliced
• 1/3 cup walnuts, toasted
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine arugula, apple slices, walnuts, and cranberries.
2. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Serve immediately for the freshest taste.

This Apple, Walnut & Arugula Salad is light, crisp, and packed with flavor.

The combination of sweet apples, nutty walnuts, and tangy dressing makes it a delightful vegan option for any meal.

Thai Mango & Cabbage Slaw

Thai Mango & Cabbage Slaw is a vibrant vegan salad with a perfect mix of sweet, tangy, and spicy flavors.

Crunchy cabbage and fresh mangoes are complemented by a zesty peanut-lime dressing for a refreshing dish.

Ingredients

• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 ripe mango, julienned
• 1/2 red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp roasted peanuts, chopped

Dressing:

• 2 tbsp peanut butter
• 2 tbsp lime juice
• 1 tbsp soy sauce or tamari
• 1 tsp maple syrup
• 1 tsp sriracha or chili sauce (optional)
• 1–2 tbsp water to thin

Instructions

1. In a large bowl, combine green and red cabbage, mango, bell pepper, and cilantro.
2. In a small bowl, whisk together peanut butter, lime juice, soy sauce, maple syrup, sriracha, and water until smooth.
3. Pour dressing over the salad and toss well to combine.
4. Sprinkle with chopped peanuts before serving.

This Thai Mango & Cabbage Slaw is bright, tangy, and packed with crunch.

Its combination of sweet mango and nutty, spicy dressing makes it a standout vegan salad.

Mediterranean Farro Salad

Mediterranean Farro Salad is a hearty vegan salad that combines nutty farro, fresh vegetables, olives, and a tangy lemon-oregano dressing.

It’s perfect for meal prep or as a satisfying lunch.

Ingredients

• 1 cup cooked farro
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup Kalamata olives, sliced
• 2 tbsp fresh parsley, chopped
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine cooked farro, cherry tomatoes, cucumber, red onion, and olives.
2. In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper.
3. Pour dressing over the salad and toss until ingredients are evenly coated.
4. Garnish with fresh parsley and serve chilled or at room temperature.

This Mediterranean Farro Salad is hearty, flavorful, and satisfying.

Nutty farro and fresh vegetables with a zesty dressing make it a perfect vegan dish for any occasion.

Avocado & Tomato Citrus Salad

Avocado & Tomato Citrus Salad is a refreshing vegan salad bursting with bright flavors.

Creamy avocado pairs perfectly with juicy citrus and tomatoes, while a light lime dressing adds a zesty finish.

Ingredients

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 orange, segmented
• 1/4 red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine avocados, cherry tomatoes, orange segments, and red onion.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour dressing over the salad and toss gently to combine.
4. Garnish with fresh cilantro and serve immediately.

This Avocado & Tomato Citrus Salad is light, refreshing, and full of vibrant flavors.

It’s a perfect vegan option for a healthy lunch or side dish.

Roasted Sweet Potato & Kale Salad

Roasted Sweet Potato & Kale Salad is a hearty vegan salad with sweet, roasted potatoes, tender kale, and crunchy pecans.

A maple-dijon dressing ties all the flavors together beautifully.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 4 cups kale, chopped
• 1/3 cup pecans, toasted
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• Salt and pepper, to taste

Dressing:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper, and roast for 25–30 minutes until tender.
2. In a large bowl, combine roasted sweet potatoes, kale, pecans, and cranberries.
3. Whisk together dressing ingredients and drizzle over the salad.
4. Toss gently to combine and serve immediately.

This Roasted Sweet Potato & Kale Salad is warm, hearty, and packed with nutrients.

The combination of sweet potatoes, kale, and pecans makes it a satisfying vegan option for any meal.

Asian Edamame & Cabbage Salad

Asian Edamame & Cabbage Salad is a crunchy, protein-rich vegan salad with a tangy sesame-ginger dressing.

It’s vibrant, flavorful, and perfect for lunch or as a side.

Ingredients

• 2 cups shredded green cabbage
• 1 cup edamame, shelled and cooked
• 1 carrot, julienned
• 2 green onions, sliced
• 2 tbsp sesame seeds, toasted

Dressing:

• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp maple syrup
• 1 tsp grated ginger

Instructions

1. In a large bowl, combine cabbage, edamame, carrot, and green onions.
2. Whisk together dressing ingredients and pour over the salad.
3. Toss well to coat all ingredients evenly.
4. Sprinkle sesame seeds on top before serving.

This Asian Edamame & Cabbage Salad is crunchy, flavorful, and packed with plant-based protein.

Its tangy sesame-ginger dressing adds depth, making it a delightful vegan salad.

Mediterranean Lentil & Cucumber Salad

Mediterranean Lentil & Cucumber Salad is a refreshing and protein-packed vegan salad.

Earthy lentils, crisp cucumbers, tomatoes, and olives are tossed in a light lemon-oregano dressing for a satisfying dish.

Ingredients

• 1 cup cooked green or brown lentils
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 2 tbsp fresh parsley, chopped
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine lentils, cucumber, tomatoes, olives, and parsley.
2. In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper.
3. Pour dressing over the salad and toss until evenly coated.
4. Serve chilled or at room temperature.

This Mediterranean Lentil & Cucumber Salad is fresh, light, and satisfying.

The tangy lemon-oregano dressing enhances the natural flavors, making it a perfect vegan option.

Beet, Orange & Pistachio Salad

Beet, Orange & Pistachio Salad is a colorful and vibrant vegan salad.

Sweet roasted beets, juicy orange slices, and crunchy pistachios are combined with a citrusy dressing for a flavorful experience.

Ingredients

• 3 medium beets, roasted and diced
• 1 orange, segmented
• 1/4 cup pistachios, chopped
• 4 cups mixed greens
• 2 tbsp olive oil
• 1 tbsp orange juice
• 1 tsp balsamic vinegar
• Salt and pepper, to taste

Instructions

1. Roast beets at 400°F (200°C) for 25–30 minutes until tender, then dice.
2. In a large bowl, combine beets, orange segments, pistachios, and mixed greens.
3. Whisk together olive oil, orange juice, balsamic vinegar, salt, and pepper, and drizzle over the salad.
4. Toss gently and serve immediately.

This Beet, Orange & Pistachio Salad is sweet, tangy, and crunchy.

It’s a visually stunning vegan salad that makes an elegant addition to any meal.

Spicy Thai Peanut & Broccoli Salad

Spicy Thai Peanut & Broccoli Salad is a bold vegan salad with crunchy broccoli, bell peppers, and carrots tossed in a creamy, spicy peanut dressing.

It’s perfect for lunch or a side dish with an Asian flair.

Ingredients

• 2 cups broccoli florets, lightly steamed
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 2 green onions, sliced
• 2 tbsp chopped peanuts

Peanut Dressing:

• 3 tbsp peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1/2 tsp sriracha
• 2–3 tbsp warm water, to thin

Instructions

1. In a large bowl, combine broccoli, bell pepper, carrot, and green onions.
2. Whisk together peanut dressing ingredients until smooth.
3. Pour dressing over salad and toss to coat all ingredients evenly.
4. Garnish with chopped peanuts and serve.

This Spicy Thai Peanut & Broccoli Salad is crunchy, creamy, and flavorful.

The spicy peanut dressing adds a satisfying kick, making it a standout vegan dish.

Roasted Cauliflower & Pomegranate Salad

Roasted Cauliflower & Pomegranate Salad is a vibrant vegan salad that combines nutty roasted cauliflower with sweet-tart pomegranate seeds.

A simple tahini-lemon dressing ties the flavors together, creating a visually stunning and flavorful dish.

Ingredients

• 1 small head of cauliflower, cut into florets
• 1/2 cup pomegranate seeds
• 4 cups mixed greens
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• Water, to thin

Instructions

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper, and roast for 25–30 minutes until tender and golden.
2. In a small bowl, whisk together tahini, lemon juice, maple syrup, and enough water to create a smooth, pourable dressing.
3. In a large bowl, combine roasted cauliflower, pomegranate seeds, and mixed greens.
4. Drizzle dressing over salad and toss gently to coat.
5. Serve warm or at room temperature.

This Roasted Cauliflower & Pomegranate Salad is earthy, sweet, and tangy.

The combination of textures and flavors makes it a striking vegan dish perfect for any meal.

Watermelon, Cucumber & Mint Salad

Watermelon, Cucumber & Mint Salad is a refreshing and hydrating vegan salad ideal for summer.

Sweet watermelon, crisp cucumber, and fresh mint leaves are complemented by a tangy lime dressing for a revitalizing dish.

Ingredients

• 2 cups watermelon, cubed
• 1 cup cucumber, diced
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp lime juice
• 1 tsp maple syrup or agave
• Pinch of salt

Instructions

1. In a large bowl, combine watermelon, cucumber, and mint leaves.
2. In a small bowl, whisk together lime juice, maple syrup, and salt.
3. Pour dressing over the salad and toss gently to combine.
4. Serve chilled for maximum refreshment.

This Watermelon, Cucumber & Mint Salad is light, refreshing, and perfectly balanced.

It’s a simple yet delicious vegan option for hot days or as a side to a summer meal.

Asian Noodle & Edamame Salad

Asian Noodle & Edamame Salad is a colorful, protein-rich vegan salad with tender noodles, crunchy vegetables, and a savory-sweet sesame-ginger dressing.

It’s satisfying and perfect for lunch or a light dinner.

Ingredients

• 8 oz rice noodles
• 1 cup edamame, shelled and cooked
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 2 green onions, sliced
• 2 tbsp sesame seeds, toasted

Dressing:

• 3 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp maple syrup
• 1 tsp grated ginger
• 1/2 tsp sriracha (optional)

Instructions

1. Cook rice noodles according to package instructions, then rinse under cold water.
2. In a large bowl, combine noodles, edamame, bell pepper, carrot, and green onions.
3. Whisk together dressing ingredients and pour over the salad.
4. Toss gently to coat all ingredients evenly.
5. Sprinkle toasted sesame seeds on top and serve immediately.

This Asian Noodle & Edamame Salad is flavorful, crunchy, and satisfying.

The sesame-ginger dressing adds a delicious Asian flair, making it a standout vegan meal.