3 Easy Salad Recipes for Vegan Food Eaters

Amrita Majumdar
Features writer

People are turning vegan for various reasons. Some fighting certain allergies, some for better health, and then some simply for their love towards animals. Whatever the reason, vegans have a tough time finding food, or so they said once upon a time. Long gone are the days when turning vegan was no less than spending jail time. Vegan food today is exciting and attracting many food enthusiasts.

Here are some smashing vegan salads to tickle your taste buds and probe your appetite:

    • The Mediterranean Salad: A perfect summer salad, made with fresh juicy ingredients like watermelon, cucumber, and others, easily available in your daily kitchen.
    • Watermelon – 1 bowl, cut into bite size cubes
    • Orange segments – 1 cup
    • Cucumber: 1 cup
    • Pomegranate: 1 cup
    • Sugar – 1 tbsp
    • Black salt & pepper – to taste
    • Lime juice – 1 tbsp
    • Mustard paste – 1 tsp
    • Mix the mustard paste, lime juice, pepper and black salt in a separate bowl with a tablespoon of water if required.
    • Mix the rest of the fruit ingredients in a salad bowl and pour over the vinaigrette. Toss well and serve chilled.

    • Caprese Salad with a Twist: The usual Italian favorite with juicy tomatoes but with a twist of fresh homemade tofu and some strawberries.
    • Tomatoes – 1 bowl and cut into cubes
    • Tofu – 100 gms
    • Oregano – 1 tsp
    • Strawberries – handful, sliced
    • Balsamic vinegar – 1 tbsp.
    • Salt & pepper – to taste
    • Extra virgin olive oil
    • Mix the strawberries and tomatoes in a salad bowl.
    • Grate the tofu on top of the mix.
    • Add oregano, balsamic vinegar, and salt and pepper as required. Toss well.
    • Sprinkle generously with extra virgin olive oil and serve cold.


    • Lentil Cauliflower Salad: This warm salad is a powerhouse of flavors and textures.
    • Lentils – 1 cup, with skin and boiled
    • Pomegranate seeds – ½ cup
    • Onion – 1, chopped
    • Coriander leaves – handful, chopped
    • Cauliflower – 1 cup, parboiled
    • Fresh coconut – ½ cup, grated
    • Salt & pepper – to taste
    • Mix the lentils (still warm), pomegranate seeds and the chopped onion in a salad bowl.
    • Add chopped coriander and the grated coconut, and mix well.
    • Grate and add cauliflower to the mix and season with salt and pepper. Serve while the salad is still warm.

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