This one is the perfect anti-cliché veggie/vegan salad recipe. Flexitarians are often thought to be depriving themselves, to eat nothing but salad leaves, bland and boring meals. Well I’m definitely not falling in this false stereotype! And this hearty salad is a perfect example to show skeptic people that plant-based food can be amazingly tasty, diverse and satisfying!
This day, I had to empty my fridge because my boyfriend and I were going away for a few days. So here’s what I managed to throw in my salad bowl:
- fresh tomatoes
- raw green peppers
- fresh spinach
- artichoke hearts
- crumbled leftover falafels
- an avocado
- sesame seeds
- nutritional yeast
- the juice and zest of one lemon
- olive oil
- apple cider vinegar
- salt and pepper
So nothing fancy really, but mostly leftovers and dried ingredients ands spices I always have in my pantry anyway. Sometimes empty fridges can enhance your creativity 😉
The finished salad was seriously delicious, even my boyfriend loved it! I think what made it so good was the crumbled falafels – this is a great replacement for cheese for instance, as it has a great, dense texture. Also, with this salad you get plenty of nutrients: phytonutrients, minerals, good fats, proteins, antioxydants, beta carotenes, fibres… It’s a winner!
Let me know if you try and recreate it, I’d love to know if you liked it!