Light, refreshing plant-based salads are the best option for lunch or dinner on hot summer days. Vegan summer salads won’t make you feel stuffed or “heavy” which gives you more energy to go about your day.
When preparing a vegan salad there are different approaches to consider. You can make a side salad which may contain only one vegetable topped with a sauce, or a plant-based salad bowl filled with every category of the vegan food pyramid. This is especially important if you want to make satisfying vegan salads that keep you full for hours and provide sufficient plant based protein.
If you want to make a plant based summer salad for lunch or dinner I suggest adding a healthy grain (quinoa, rice, or even sweet potato), plenty of vegetables, a source of healthy fat (avocado, cashew), and a protein source (roasted chickpeas, tofu, or beans). Additionally, your salad should contain around 500 calories to satisfy and fuel you with fiber, vitamins, and minerals.
I like to make my dressing with a healthy fat source like peanut butter or avocado. My absolute favorite is the Thai Peanut Salad from the Health my Lifestyle Meal Planner. This is a great way to make an oil free plant based salad dressing while adding your source of healthy fat.
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