The not boring at all vegan summer salad!
Vegan summer salad? No idea what that is, right? Our main idea behind this recipe was to create the ultimate green salad – like the greenest greens combined. A pure vitamin bomb, a powerhouse of nutrients and full of taste. Well, I guess we created the perfect combination: our ultimate vegan summer salad consists of amazing greens with different tastes, textures and is served with a heaven like vinaigrette. I bet, that’s gonna be the most thrilling vegan salad you’ve ever had. Trust me!
Welcome to the Greenery!
Spinach salads are anything but boring. This time we wanted to focus on a really simple yet tasty and vegan version of the spinach classic spinach salad. If our simplicity is too much for you – no worries. You can always top it with delicious fruits, cheese or pasta. Most importantly: Every kind of spinach salad is healthy as long as it is full of fresh and tasty ingredients. Whether you’re looking for a way to spruce up your lunch or seeking an impressive salad to feature at dinner, the perfect recipe is waiting for you.
Let’s make an appointment with Dr. Spinach!
A huge cup a day keeps the doctor away – and this is not even an exaggeration! Spinach is at the very top of the superfood lists because it contains many vitamins as well as minerals. Especially spinach as well as all leafy greens contain more nutrients than literally any other vegetable. A cup of cooked spinach contains 41 calories and has exceptionally high levels of vitamins K and A. Spinach also contains high percentages of the daily values of other vitamins and minerals which helps to prevent diseases. Spinach also helps to lower damaging protein levels in the blood and can protect against high blood pressure and heart disease. And last, but not least: Spinach not only helps to keep you strong and healthy – no, it also helps to increase your beauty. Like many leafy green vegetables, spinach is full of potent antioxidants, which are important for skin cell development and encourages a healthy skin tone. Other exceptional benefits of spinach for the skin include an increase in the production of collagen, which helps to strengthen the capillaries for a smoother even skin tone — that means it helps reducing the appearance of wrinkles and fine lines.
Go Green or go Home!
This summer, we already tried several methods to prepare green asparagus: we blanched, we steamed, we riddled and had it pure and raw. As food blogger and writer Ren Behan on Jamie Oliver claims, the roasted version is the best one – so we decided to combine our green summer salad with roasted asparagus. What is special about roasting? Asparagus, especially the green version, develops a very smooth and tasty flavour when roasted. And in addition to that (for all the lazy peeps out there) it’s the easiest method to prepare asparagus: Simply pre-heat the oven, lay the asparagus on a tray, sprinkle with olive oil and add salt and pepper. It’s easy as that. Roast for about ten minutes. Voila!
The ultimate vegan summer salad - Grilled asparagus served with fresh spinach, cilantro and artichokesPrint recipe
- 1 bunch of green asparagus
- 500 g of fresh baby spinach
- 1 bunch of fresh cilantro
- 1 bunch of fresh parsley
- 3 fresh artichokes or 400g tinned artichoke hearts, drained and chopped
- 1 lemon
- 1 package of sprouts (white, green or violet)
- salt & pepper
- 1 package of Sonnentor "Holy Veggie" Grillgewürz
- 3 clove garlic, peeled and sliced
- fruity extra-virgin olive oil
- balsamic vinegar
- dijon mustard
- salt & pepper - our favorite salt is from Sonnentor "Meister Lampes Blütensalz"
- fresh chili (if you want to spice your salad up)
- 1 lemon
Step 1: Prepare & roast the asparagus
Wash the asparagus and cut the ends. Simply pre-heat the oven to 220°C, lay out some baking paper on the tray, lay the asparagus spears onto the tray, drizzle with olive oil and season with salt, pepper & Sonnentors Holy Veggie Grillgewürz. Roast for 15 minutes. Set aside to cool down. Can be served warm or chilled.
Step 2: Boil the artichokes
Cut the top quarter off the artichoke with a knife. Using scissors, trim the remaining barbed leaf-ends of the artichoke. Cut the stem flush with the artichoke body. Rub the cut surfaces with a lemon half. Fit a big pot large enough to hold the 3 artichokes with a steamer basket. Cover and steam over medium-high heat, adding more water if necessary, until outer leaves can be easily removed from the artichoke and the base can be readily pierced with a knife. Steaming takes about 40 mins. Serve the artichoke warm or chilled with oil. If you have bought too many artichokes and need some inspiration for another recipe, you should definitely try our oven roasted artichoke recipe. It’s delicious!
Step 3: Arrange the salad
Wash the baby spinach, cut the cilantro as well as the parsley into rough pieces. Wash the sprouts and mix everything together.
Step 4: Mix up the Vinaigrette
The vinaigrette is the real highlight of this salad: Spicy, aromatic and soft at the same time. Chop the garlic cloves into tiny pieces, add 2 teaspoons of dijon mustard and add olive oil and Balsamico vinegar. Squeeze the lemon and add a few lemon cests into the vinaigrette. Add the Meister Lampes Blütensalz salt from Sonnentor – its with extra herbs and pepper. If you want your salad spicy, add some extra chili. If not, keep your vinaigrette soft and smooth. And now: Enjoy this amazing vegan summer salad!