Summer has officially made its debut. The sweltering heat signals a desire for light and refreshing summer salad recipes – particularly Vegan summer salad recipes. This week, I am sharing 2 very different Vegan summer salad recipes that are the perfect light summer meal, the perfect addition to your summer barbeque or picnic menu, or the ideal tagalong when you’re the only Vegan dinner guest.
EP4L’s Berry Summer Salad is the prettiest fruit salad! A rich, decadent, mouth-watering, deep pink and purple-hued side dish that will visually entice your guests.
Berry Summer Salad also makes a great Vegan breakfast choice.
Thinly sliced plums and nectarines, strawberries, blueberries, raspberries, blackberries, purple grapes, and segmented pink grapefruit are the backdrop to a kaleidoscope of antioxidants. Having trouble finding sweet or ripe fruit? No worries. A light dusting of sugar and a splash of white balsamic vinegar will enhance the flavor of the fruit.
When I’m at work, I often find myself packing my Kale Pasta Salad in my lunchbox. It’s my inexpensive “go to” when I’m too swamped for take-out or on a budget.
Kale Pasta Salad tastes great at room temperature or cold, and covers your nutrient needs (particularly protein and fiber), so it’s a complete meal that has several layers of textures and flavors.
Pumpkin seeds bring crunch and a nutty flavor, sun-dried tomatoes add zest, corn kernels bring a burst of sweetness, and kale leaves offer a hearty texture.
Welcome the summer season and slay your next family barbeque with these Vegan summer salad recipes! EP4L’s Berry Summer Salad and Kale Pasta Salad will be a hit! Enjoy!
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- 2 medium nectarines, thinly sliced
- 2 small pink grapefruit, peeled and segmented
- 4 small plums, thinly sliced
- 16 oz. blueberries
- 8 oz. blackberries
- 8 oz. raspberries,
- 16 oz. strawberries, tops removed and quartered
- 2 cups red grapes, halved
- 1 tsp. sugar
- splash white balsamic vinegar
- fresh mint leaves, optional garnish
Ingredients
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- Add prepared fruit to a large bowl. Sprinkle with sugar and gently toss. Add a splash of vinegar. Place fruit in a serving bowl.
- Garnish with fresh mint leaves.
- Enjoy!
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- 2 cups organic dark kale leaves, finely chopped (i.e. Tuscan or Curly Kale)
- 2/3 cup dry orzo pasta
- 2/3 cup chopped sun-dried tomatoes, packed in oil
- 3/4 cup corn kernels,
- 2 tbsp. raw, unshelled pumpkin seeds
- 1 tbsp. nutritional yeast optional
- 2 tsp. canola oil
- juice of 1/2 lemon
- 1/2 tsp. sea salt
- 1/4 tsp. ground pepper,
Ingredients
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- Cook orzo pasta according to package directions for al dente. Drain. Add to a large mixing bowl.
- Add remaining ingredients, except pumpkin seeds. Toss thoroughly.
- Divide into 2 pasta bowls. When ready to serve, top each bowl with 1 tablespoon of pumpkin seeds. Store unused pasta salad in a container with an airtight lid and refrigerate for up to 2 days. Do not add pumpkin seeds until ready to eat.
- Enjoy!
