Summer Salads

Three summer salad recipes that you don’t want to miss.

Top left: Level 5 Vegan Tofu Salad

Top right: Winnipeg Wild Rice Salad

Bottom: Creamy Avocado Chopped Salad

Level 5 Vegan Tofu Salad

Level 5 Vegan Tofu Salad

Whether you’re a level 5 vegan or just dabbling with your tofu skills, this one is an easy peasy one.

Ingredients & Directions

Estimated time: 15 minutes

Effort/Skill: Easy

Salad

1 cucumber, sliced in ribbons

3 stalks of celery, diced

2 carrots, slivered or ribbons

1 yellow pepper, chopped

1 cup sugar snap or snow peas, chopped

4 green onion sprigs, sliced

1/2 block extra firm tofu, marinated in dressing for 10 minutes

Dressing

2 tbsp rice vinegar

1 tsp cane sugar

2 tbsp tamari

1 tsp sesame seeds

1 tsp peanut butter

1/2 tsp sesame oil

Directions

1. Mix dressing well.

2. Dice tofu and marinate in dressing. Set aside.

3. Wash & chop all veggies.

4. Add tofu to veggies with dressing. Toss and serve.

Winnipeg Wild Rice Salad

Ingredients & Directions

Estimated time: 45-60 minutes

Effort/Skill: Medium

Salad

1 cup cooked wild rice mixed with brown rice (cook for 35-40 minutes in 1 3/4 cup veggie broth)

4 large mushrooms, chopped

2 stalks celery sliced

1 medium onion, diced

2 cloves crushed garlic

1 tbsp veggie broth

1 tsp each ground sage, thyme, parsley

1/2 cup dried cranberries

12 whole almonds

1/4 cup pumpkin seeds

1 tsp fennel seeds

4 sprigs green onions, chopped

optional: Nuts for Cheese™️ Artichoke & Herb

Dressing

1 lemon juiced

1 tbsp maple syrup

1/4 tsp salt

1/4 tsp black pepper

1 tsp olive oil

1/4 cup water

Directions

1. In a medium sized saucepan, cook rice according to the package directions, in veggie broth or in water. Set aside to cool.

2. In a skillet, add 2 tbsp veggie broth, chopped celery, onion and mushrooms. Gradually add in garlic and herbs. Fry until well cooked. Set aside to cool.

3. In a small pan, toast almonds, pumpkin seeds and fennel seeds over low to medium heat until toasted. Set aside.

4. Mix dressing ingredients well in a small dish.

5. In a large bowl, add rice, veggies, cranberries, dressing.

6. Stir well, allow to cool in fridge. Serve cooled.
   
   
   

Creamy Avocado Chopped Salad

Ingredients & Directions

Estimated time: 15 minutes

Effort/Skill: Easy

Salad

1 cucumber, diced into cubes

1 yellow pepper, chopped

1 - 14 oz tin black beans

1 small red onion chopped

12 small cherry tomatoes, sliced into halves

1/2 cup corn kernels, I used frozen and cooked them quickly but canned will do

4 large romaine lettuce leaves, optional for serving

Dressing

1 avocado

1 lime, juiced

salt & pepper to taste

1 tsp olive oil

1 tsp maple syrup

water - as needed

Directions

1. Chop all vegetables and place in a large bowl.

2. Cook corn kernels if needed. You can use canned corn, or kernels from cooked corn-on-the-cob.

3. Mix dressing well in a blender and toss with vegetables in the large bowl.

4. Serve salad in a romaine lettuce leaf, optional.

5. Place leftovers in fridge for up to three days.