Sometimes you just need a really big salad.
This is the salad for when you need something fresh and light but substantial enough to tide you over to the next meal.
Big Vegan Salad
Ingredients
- 2 tablespoons sherry or wine vinegar
- 2 teaspoons soy sauce
- 1 bag salad leaves
- 1 large avocado
- 2 large handfuls roast almonds roasted
Instructions
- Combine vinegar, soy and 2 tablespoons extra virgin olive oil in a large bowl. Season with salt & pepper.
- Toss leaves in the dressing.
- Scoop bite sized chunks of avocado with a spoon and scatter over the leaves.
- Season generously and sprinkle over the almonds just before serving.
Variations
carnivore – toss in a little crispy bacon, prosciutto, salami, sausage or chopped cooked chicken.
nut-free – replace the almonds with torn chunks of good quality rustic bread or some black olives.
wheat-free – use a wheat free soy sauce such as tamari.
more substantial (carb lovers) – increase the almond content or add some shredded BBQ chicken, steamed Potatoes, torn sourdough bread chunks or hard boiled eggs.
more substantial (low carb) – serve with eggs or feta.
colourful -add in some chopped red peppers or tomato.
Waste Avoidance Strategy
vinegar, soy sauce, almonds – pantry.
salad leaves – best to use for another meal.
avocado – use for another meal. Great on toast!
Problem Solving Guide
bland – make sure you’re generous with the salt.
too dry – add a little more oil and vinegar.
no sherry vinegar? – replace with red or white wine vinegar or even some balsamic or lemon juice. It’s pretty versatile.
Prepare Ahead?
Dressed leaves tend to go soggy so best to make it just before you’re ready to eat.
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