Vegan Kaleidoscope Salad With Avocado Vinaigrette
I have been living in the midst of winter for 5-months now. And, I think I’ve officially had it. I need a Wintervention!
To offset how freakin’ cold it is outside, I thought I would make my Kaleidoscope Salad, and share it with you. It’s filled with brightly coloured greens and veggies — colours to combat against the winter blues.
Salad can be a little ‘ho-hum’. And, most people don’t automatically think about making a big salad for dinner. But I urge you to try this Kaleidoscope Salad because it’s heavy on fresh, plant-based, nutrient dense, raw flavor — and your body will love you for eating it.
Now…the trick with this salad to make sure that every component is really tasty. And, that’s pretty easy, since the add-in options are endless. You don’t have to stick with the ingredients that I chose. Go wild! Maybe instead of cucumber, you want roasted beets. Instead of marinated tomatoes, maybe you want chopped mushrooms.
The sky is the limit with this salad.
- This salad serves 2
- 1 half red pepper, sliced
- 1 avocado
- 1/2 onion
- 1 clove of garlic
- 1/2 cup of cooked chickpeas
- 1/2 cucumber, chopped
- 2 tomatoes
- 1 carrot
- 1/2 of an orange
- Balsamic vinegar
- Apple cider vinegar
- Vanilla liquid stevia (I use NuNaturals)
- Lettuce of any sort
- Sprouts of any sort
- Ground coriander
- Ground cumin
- Sweet paprika
- dried oregano
- Sea salt
- Olive oil
- How to make the spiced chickpeas:
- Heat a pan on medium heat. Add 2 tbsp of olive oil. Then added 1/2 of a small onion, chopped.
- To the onion, add 1/2 clove of garlic, minced, 2 tsp of ground cumin, 1 tsp of ground coriander, 2 tsp of sweet paprika, 1/2 tsp of sea salt, 1/2 tsp of ground pepper. Cook the spices for 2-minutes.
- Add 1 1/2 cups of cooked chickpeas. Stir to coat the chickpeas in the spices and onion.
- Add 1/4 cup of water to the pan. Stir constantly. The water is just to bring some moister to the pan in order to infuse the chickpeas with the spice mixture.
- Add 2 tbsp of balsamic vinegar. Stir.
- Add juice of 1/2 orange. Stir.
- Taste the chickpeas. Do you want more orange juice? Do you need more salt? Set the chickpeas aside to cool.
- How to marinate the tomatoes:
- Chop two tomatoes. Place them in a bowl with 1/2 clove of garlic, minced, 3 tbsp of olive oil, 2 pinches of dried oregano, 3 pinches of salt and pepper. Set the tomatoes aside to marinate for 15 minutes.
- How to make the avocado vinaigrette:
- In a bowl, mash 1/2 avocado until smooth. You can also use a mini cuisinart food processor.
- To the avocado, add 1/4 tsp of sea salt and pepper, 4 tbsp of apple cider vinegar, and 4 drops of vanilla liquid stevia.
- You’re looking for a tanginess. If you need more tanginess, just add more vinegar (small amounts at a time).
- This salad dressing is creamy and thick.
- Assembling the salad:
- I first place down a bed of greens. In my salad today, I used boston lettuce. I then topped the lettuce with pea shoots.
- On top of the greens, add the chopped cucumber, marinated tomatoes, sliced carrots, and chickpeas. Add some sliced avocado and sliced red pepper, too.
- Keep the dressing on the side until you serve the salad.
- Drizzle the salad with more olive oil, and sprinkle salt and pepper on top.
- I topped this salad with Kohlrabi shoots (the purple sprouts).