Name: Fresh Crunch Vegan Super Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1.1 lb = 500 g broccoli, cut into small florets; 1 large carrot, thinly sliced into rounds; 10 asparagus spears, trimmed and cut into bite-sized pieces; 5 spring onions, finely sliced; 0.5 lb = 250 g cherry tomatoes, halved; 0.88 lb = 400 g frozen edamame, shelled; 2 to 2½ cups blueberries; 2 medium apples, cored and thinly sliced (1 red, 1 green, leave peel on); 1/4 cup pine nuts or any nuts you like, lightly toasted; 1/4 cup craisins or pomegranate arils; 1 to 2 tsp sesame seeds; 2 to 3 tsp capers, drained; 1/2 to 1 cup vegan feta, crumbled (to taste); 1/3 cup TVP Bacon Bits (or to taste); Optional: squeeze of lemon juice (about 1 to 2 tbsp) to prevent apples from browning; Your favourite salad dressing, to serve

Description

This is one of those salads that feels a bit extra but comes together pretty easily once you get going. It’s fresh, crunchy, slightly sweet, and honestly hard to stop nibbling while you’re mixing it.

Ingredients

Units Scale

1.1 lb = 500 g broccoli, cut into small florets
1 large carrot, thinly sliced into rounds
10 asparagus spears, trimmed and cut into bite-sized pieces
5 spring onions, finely sliced
0.5 lb = 250 g cherry tomatoes, halved
0.88 lb = 400 g frozen edamame, shelled
2 to 2 1/2 cups blueberries
2 medium apples, cored and thinly sliced (1 red, 1 green, leave peel on)
1/4 cup pine nuts or any nuts you like, lightly toasted
1/4 cup craisins or pomegranate arils
1 to 2 tsp sesame seeds
2 to 3 tsp capers, drained
1/2 to 1 cup vegan feta, crumbled (to taste)
1/3 cup TVP Bacon Bits (or to taste)
Optional: squeeze of lemon juice (about 1 to 2 tbsp) to prevent apples from browning
Your favourite salad dressing, to serve

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Instructions

Bring a pot of water to a boil, then steam the 500 g broccoli florets for about 4 to 5 minutes until just tender but still bright green.
Don’t overdo it; you want some crunch. Immediately transfer to ice water, drain well, and set aside.
Steam the 1 large, sliced carrot for about 4 minutes, then cool it the same way in ice water. Drain and set aside.
Steam the 400 g frozen edamame for about 4 to 5 minutes until heated through.
Cool in ice water, drain really well so the salad doesn’t get watery.
Quickly steam the 10 asparagus spears for about 2 to 3 minutes, just until tender crisp. Cool, drain, and set aside.
In a large salad bowl, combine the cooled broccoli, carrot, edamame, and asparagus. Gently toss so everything’s evenly mixed.
Add the 250 g halved cherry tomatoes and 5 sliced spring onions.
Toss in the 2 to 2½ cups of blueberries and the 2 sliced apples.
If you’ve got a minute, toss the apples in 1 to 2 tbsp lemon juice first to keep them from browning.
Sprinkle in the ¼ cup toasted pine nuts, ¼ cup craisins or pomegranate arils, 1 to 2 tsp sesame seeds, and 2 to 3 tsp capers.
Add ½ to 1 cup crumbled vegan feta and 1/3 cup TVP Bacon Bits, adjusting to your taste. I usually add a bit more feta because it disappears fast.
Give everything a gentle toss. Taste and adjust with a pinch of salt if needed, depending on your feta and capers.
Serve with your favourite salad dressing on the side or lightly tossed through just before serving so it stays fresh and crisp.

Equipment

Salad Bowl

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Notes

Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes

Nutrition

Serving Size: 1 bowl
Calories: 309
Sugar: 15.2 g
Sodium: 243.3 mg
Fat: 17.6 g
Saturated Fat: 4.6 g
Trans Fat: 0 g
Carbohydrates: 30.2 g
Fiber: 9.8 g
Protein: 14 g
Cholesterol: 17.5 mg