This colorful vegan sunshine salad is bursting with fresh veggies and bright flavors! With crunchy greens, juicy tomatoes, and tangy dressings, it’s a joyful dish that makes you smile.
I love how quick and easy it is to whip up. It’s perfect for lunch or a light dinner, and you can’t go wrong with a salad that feels like a sunny day on a plate! 🌞
Key Ingredients & Substitutions
Mixed Salad Greens: I love using a mix of spinach, arugula, and romaine for a variety of textures and flavors. You can swap with kale or any leafy greens you prefer. Just choose something fresh and crisp!
Cherry Tomatoes: These add sweetness and color. If they’re out of season, use regular tomatoes diced or even sun-dried tomatoes for a different taste.
Yellow Bell Pepper: This is sweet and crunchy. You can replace it with red or orange bell peppers, which have similar sweetness, or add some diced radishes for a peppery kick.
Corn Kernels: Fresh is best, but frozen works just fine when thawed. If corn’s not available, try using cooked peas or chickpeas for added protein and a different flavor.
Fresh Herbs: Cilantro is my favorite, but parsley or even basil can work well too. Don’t hesitate to mix herbs based on what you enjoy!
How Do I Make the Dressing Creamy and Tangy?
The dressing is where we get zingy flavor! Start by whisking your dressing ingredients in a bowl or a jar. This helps blend them smoothly. If you want a creamier texture, consider adding tahini or a spoonful of vegan yogurt. Here’s a simple method:
- Combine lemon juice, olive oil, vinegar, maple syrup, mustard, salt, and pepper in a small bowl.
- Whisk until fully mixed and smooth. If you’re using a jar, just put the lid on and shake it well!
- Always taste and adjust the seasoning as needed. More lemon juice for tang, or a bit more syrup for sweetness is always an option.
This dressing will brighten your salad! Pour it right before serving so the greens stay crisp and fresh.
Bright and Fresh Vegan Sunshine Salad
Ingredients You’ll Need:
For the Salad:
- 4 cups mixed salad greens (such as spinach, arugula, and romaine)
- 1 cup cherry tomatoes, halved
- 1 yellow bell pepper, thinly sliced
- 1 large carrot, grated or julienned
- 1/2 cup sweet corn kernels (fresh or thawed from frozen)
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro or parsley, chopped
- 1 avocado, diced (optional)
- 1/4 cup sunflower seeds or pumpkin seeds (for crunch)
For the Dressing:
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad is a quick and easy recipe that takes about 15 minutes to prepare. Enjoy assembling all the colorful ingredients and blend them with a zesty dressing for a refreshing dish that is sure to delight!
Step-by-Step Instructions:
1. Mix the Fresh Ingredients:
In a large salad bowl, combine the mixed salad greens with cherry tomatoes, yellow bell pepper, grated carrot, sweet corn, diced cucumber, thinly sliced red onion, and chopped fresh herbs. Gently toss everything together to mix it well. You want all those vibrant colors and textures to shine!
2. Whisk Together the Dressing:
In a small bowl or a jar, combine the fresh lemon juice, extra virgin olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Add a pinch of salt and freshly ground black pepper. If using a bowl, whisk until the dressing becomes smooth and well-blended. If using a jar, put the lid on and shake vigorously until mixed.
3. Dress the Salad:
Pour the dressing over the salad and gently toss to ensure all the fresh ingredients get coated evenly. This is where the magic happens as the flavors meld together!
4. Add Optional Ingredients:
If using, add the diced avocado to the salad and gently fold it in with a spatula to mix without mashing. This will add a wonderful creamy texture to the salad.
5. Top with Crunch:
Sprinkle the sunflower seeds or pumpkin seeds over the top of the salad for added crunch. This step adds a delightful texture contrast to the soft veggies!
6. Serve and Enjoy!
Transfer the salad to plates or serve it straight from the bowl. For the best taste, enjoy this fresh sunshine salad immediately! It’s perfect as a light lunch or as a vibrant side dish with your favorite vegan entrées. Bon appétit!
FAQ for Bright and Fresh Vegan Sunshine Salad
Can I Use Different Types of Greens?
Absolutely! While mixed greens are delicious, feel free to substitute with any leafy greens you prefer, like kale, romaine, or even shredded cabbage for a bit of crunch. Just make sure they are fresh!
How Do I Store Leftovers?
To keep the salad fresh, store any leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate until you’re ready to eat to avoid soggy greens. Just toss everything together when you’re ready for your next serving!
What If I Don’t Have Avocado?
No problem! While avocado adds a creamy texture, you can either skip it or substitute with a dollop of hummus or vegan yogurt for a similar effect. You can also increase the amount of sunflower or pumpkin seeds for added nutrition.
Can I Make This Salad Ahead of Time?
You can prepare the salad ingredients in advance, but hold off on adding the dressing until right before serving to keep everything crisp and fresh. Chop and mix your veggies, store them in the fridge, and dress them when you’re ready to enjoy!
