Updated: 19/08/14
Takes: 10 minutes
This salad is a perfect summer dish, great on its own or at a family BBQ and bursting with nutrients! Salads do not have to be boring and tasteless, they need colour, excitement and most importantly a killer flavour! (Not literally, this is a vegan blog after all). The updated version of this recipe is now vegan, where I have substituted feta cheese for olives! There are also 2 different dressings that can be used for this salad, the latter, tahini one being vegan.
Takes: 10 minutes
This salad is a perfect summer dish, great on its own or at a family BBQ and bursting with nutrients! Salads do not have to be boring and tasteless, they need colour, excitement and most importantly a killer flavour! (Not literally, this is a vegan blog after all). The updated version of this recipe is now vegan, where I have substituted feta cheese for olives! There are also 2 different dressings that can be used for this salad, the latter, tahini one being vegan.
- 1 pack spinach leaves, chopped
- 1/2 punnet strawberries, chopped
- 2 Avocados, chopped
- 10 Black/ green Olives, thinly sliced
- 1 Handful chopped mixed nuts
Raspberry balsamic Dressing (makes 1 cup):
- 10 fresh rapberries
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp wholegrain mustard
- 1 tbsp honey
- Salt and pepper, to taste
Tahini Dressing (Vegan)
- 2 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 heaped tsp tahini
- salt & pepper to taste
- Arrange the salad in a large bowl and toss all the ingredients together.
- To make the dressing, crush the raspberries in a pestle and mortar and mix in the rest of the ingredients and drizzle over the salad, or if using the tahini dressing, then drizzle the ingredients straight over the salad and then toss together!
- Enjoy! Cassidy xx
