Vegan Summer Salad
Healthy is what’s on the menu this coming summer. This salad is perfect for serving with Seitan Kabobs fresh off the grill, corn on the cob and don’t forget the watermelon! It’s crunchy, fresh, light, and best of all, so easy to make and will keep for days!
You will need:
- 2 Medium Cucumbers, diced
- 2 Medium Green Bell Peppers, diced
- 2 Medium Tomatoes, diced
- 1 Medium Red Onion, diced
- 2 Large Lemons, juiced (about 1/4 cup)
- 3 Tablespoons Vegetable Oil
- Salt and pepper to taste.
Here’s how to put it all together:
- Dice all of your vegetables and mix them together in a large bowl. If you want to use one red pepper and one green, that will still work and it adds a bite of sweetness to this salad. Another tip is to test your onion- yes I said test. You don’t want to use a particularly strong onion, or it will overpower the whole salad. Salt and grind fresh pepper on the mix and leave to sit for a few minutes to let the juices start flowing.
- After about 10 minutes, add the lemon juice and oil. Salt to taste and it’s ready to serve. Or you can leave it sit overnight in the fridge. Hint: It’s even better the next day!
Serves 4 (And some for leftovers!)
for an italian inspired variation you can substitute the bell pepper with some chopped celery stalks. Adding finely chopped or crushed garlic enhance it even further.
I got some might-be-of-inspiration-recipes occasionally, how do I post them on this site?
Hers one example, that I actually learned from a DIY remedy for liver and blood cleansing, but it taste absolutely great as a snack or small meal all on itself!
Shred a cup full of beet root and mix it with the juice of half a lemon and 1-2 tbsp of good quality virgin olive oil. Mix and eat like that.
It’s even a raw food recipe as far as I know (I am omnivorous myself). For a special zesty twist add some freshly shredded horseradish. On your own risk! hehe… It was an inspiration from a jewish kosher salad called Shrein, that I use to eat on occasion with newly baked liverpaté and bread. Without the paté, it goes like this: Shred 1 lb of red beets and add freshly shredded horseradish for a strong flavour – a small piece of 5-6 cm will do usually. warm 1 dl vinegar slightly with 1 tbsp sugar and 1-2 tsp salt until it is dissolved. Let the liquids cool and mix it all together and you have a moist raw salad with a kick. Taste improves with keeping in my opinion…ok bye for now…