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Super Vegan Summer Salad!

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Taste all of the flavors of summer with this simple, delicious, and nutritious Super Vegan Summer Salad!

4 Super Vegan Summer Salads in blue bowls

This salad is wonderful because it celebrates some of our favorite flavors of summer; Strawberries, blueberries, avocados and fresh greens… but then add the crunchy goodness of toasted almonds, plus the bright tangy sweetness of the three ingredient dressing, and you’ve got a stupendous salad loaded with knock-out flavors and textures.  Oh, and BTW- it’s super simple, which is always a great thing!

Ingredients for Super Vegan Summer Salad

Why is it called a “Super” salad?

  • I like to call this salad a “Super” salad because it’s made with so many powerhouse ingredients such as berries, avocado, and almonds! They have so many important nutrients and antioxidants, eating them will make you feel like a superhero!

Looking for other salad inspiration? Then you have to check out these posts:

How to Make My Super Vegan Summer Salad:

1) First, toss your slivered almonds into a small, dry frying pan and begin the toasting process over medium/high heat. Shimmy and stir those almonds around about every 30 seconds or so in order to toast each side.  Keep a close eye on them, though, because they toast up pretty quick! Approximately five minutes.

Slivered almonds in a pan on the stove

The amazing aroma of toasted nuts will let you know when they’re just about done.  Plus, they’ll start to turn a nice golden brown color.

Slivered almonds toasting on the stove

Remove immediately from the hot pan, otherwise those almonds will just keep on cookin’. I usually poor them onto a paper towel to cool.

Toasted slivered almonds on a paper towel

2) Next, pull all of those gorgeous Bibb lettuce leaves free from the head and give them a good rinse. Pat them dry between two long rows of paper towels.

Boy, what would I do without paper towels?

Bibb lettuce on paper towels

3) Once they’re mostly dry, tear or chop the leaves horizontally to create 1 1/2 inch wide strips (give or take). Place all of that purdy green stuff into one big bowl. FYI – This bowl will not be the serving vessel, therefore, feel free to use which ever mediocre-looking mixing bowl you have lying around!

4) The next step is creating the dressing. In a small bowl, mix together a teaspoon or two of dijon mustard, seasoned rice wine vinegar and about 3 – 5 grinds of freshly ground black pepper.  Give that dressing a quick stir with a fork.

5) Pour that dressing over your pile of lettuce.  If you’re choosing to add finely chopped mint, now’s the time to sprinkle that in, too…  (Do it! Do it! It adds that little something extra special.)

6) Then, give it all a good toss.

Bibb lettuce tossed in dressing in a bowl

7) Use your tossing utensils to divide the salad into four small serving bowls, allowing any excess dressing to drip back into the mixing bowl before transferring over.

4 salad bowls with Bibb lettuce and dressing

8) It’s then time to start adding all of the fruit and nut goodness.  I started with blueberries.  Looks like I went with about 9 – 12 blueberries per bowl, but no need to count them out –  “eye balling” is perfectly acceptable!

Blueberries added to the 4 salad bowls

Next, I added the chopped strawberries.

Strawberries added to the 4 salad bowls

Then the chopped avocado.  You can do either 1/4 or 1/8 of an avocado per bowl.  Just depends on if you’re “avocado people.”

Avocado added to the 4 salad bowls

Lastly, grab those toasted almonds that have been patiently standing by and divide them up between the four bowls. It should come out to about 1 tablespoon’s worth per bowl.  The last thing you want to add is a light sprinkling of salt to the top of each salad.  (I personally love the salt that you can grind in a grinder.) This will really help the ingredients pop, especially the avocado.  If you’re a fan of black pepper, add a touch of that to each bowl, too.

And there you have it!  I hope you love this Super Summer Salad as much as I do.

Super Vegan Summer Salad with a pool in the background

Top Tips for Making my Super Vegan Summer Salad:

  • To take the flavors up a notch, I highly recommend adding a bit of chopped mint!
  • If you want to make this into a meal, it can easily be down by adding some pre-cooked and chilled quinoa, cannellini beans or any lean protein of your choice.
  • For Serving: I personally like serving salads in individual portions rather than have one big bowl for everyone to dish from, because A – It makes people feel special when they get their own little perfectly assembled salad, B – From a health standpoint, it encourages others to eat more salad than they probably would have otherwise and C – You can customize salads for those who have food allergies or aversions. But feel free to keep it all in one big bowl, if you so desire! I won’t judge.

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.

Super Vegan Summer Salad

Super Vegan Summer Salad

Taste all of the flavors of summer with this simple, delicious, and nutritious Super Vegan Summer Salad!
0 from 0 votes
Print Pin Rate
Course: Salad
Cuisine: gluten-free, plant based, vegan
Keyword: Super Vegan Summer Salad
Prep Time: 7 minutes
Cook Time: 5 minutes
Total Time: 12 minutes
Servings: 4 salads

Ingredients

  • One head of Butter or Bibb Lettuce
  • A Good Handful of Strawberries
  • A Small Package of Blueberries
  • 1 Ripe Avocado
  • 1/4 Cup Blanched Slivered Almonds (30 g)
  • 2 Mint Leaves Finely Chopped (optional)
  • 1-2 tsp. Dijon Mustard
  • 2 Tb. of Seasoned Rice Wine Vinegar
  • Freshly Ground Black Pepper
  • Salt

Instructions

  • First, toss your slivered almonds into a small, dry frying pan and begin the toasting process over medium/high heat. Shimmy and stir those almonds around about every 30 seconds or so in order to toast each side.  Keep a close eye on them, though, because they toast up pretty quick! Approximately five minutes. The amazing aroma of toasted nuts will let you know when they're just about done.  Plus, they'll start to turn a nice golden brown color. Remove immediately from the hot pan.
  • Next, pull all of those gorgeous Bibb lettuce leaves free from the head and give them a good rinse. Pat them dry between two long rows of paper towels.
  • Once they're mostly dry, tear or chop the leaves horizontally to create 1 1/2 inch wide strips (give or take). Place in a bowl. FYI - This bowl will not be the serving vessel.
  • The next step is creating the dressing. In a small bowl, mix together a teaspoon or two of dijon mustard, seasoned rice wine vinegar and about 3 - 5 grinds of freshly ground black pepper.  Give that dressing a quick stir with a fork.
  • Pour that dressing over your pile of lettuce.  If you're choosing to add finely chopped mint, now's the time to sprinkle that in, too...
  • Then, give it all a good toss.
  • Use your tossing utensils to divide the salad into four small serving bowls, allowing any excess dressing to drip back into the mixing bowl before transferring over.
  • Next, add the blueberries, strawberries, avocado, and nuts.
  • The last thing you want to add is a light sprinkling of salt to the top of each salad.  (I personally love the salt that you can grind in a grinder.) This will really help the ingredients pop, especially the avocado.  If you're a fan of black pepper, add a touch of that to each bowl, too.

Notes

  • To take the flavors up a notch, I highly recommend adding a bit of chopped mint!
  • If you want to make this into a meal, it can easily be down by adding some pre-cooked and chilled quinoa, cannellini beans or any lean protein of your choice.
  • For Serving: I personally like serving salads in individual portions rather than have one big bowl for everyone to dish from, because A - It makes people feel special when they get their own little perfectly assembled salad, B - From a health standpoint, it encourages others to eat more salad than they probably would have otherwise and C - You can customize salads for those who have food allergies or aversions. But feel free to keep it all in one big bowl, if you so desire! I won't judge.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

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Comments

Shannon

Sounds good! Might do my own take on this for tomorrow or anytime this summer!

BTw how’s pregnancy treatin’ ya? Must Be amazing whenever you guys feel them kicking huh?

Reply

Anne

Amazing!!! I keep these ingredients on hand and just toss together for my own “reward” for a good workout!!! Audrey, THANK YOU!!!

Reply

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