Pasta dishes have taken the back seat as we move into the warmer months and salad season is now upon us. I’m kicking off the season with this Vegan Summer Salad. It’s protein-rich, packed full of greens and tossed in a heavenly lemon basil vinaigrette. It’s a lip-smacking vegan dressing that you can use in all your summer salads this year. And it’s Picky Husband Approved!
vegetables for picky eaters
By now, you guys know I live with a picky eater. It is a constant challenge to make vegetables for picky eaters that they will enjoy. I can feel super confident that my Picky Husband will like a dish because I like it, and then sure enough he doesn’t. Adam isn’t a huge salad fan, he would rather eat roasted broccoli on its own before diving into any plant based salad. BUT he did enjoy this vegan summer salad. He is a huge fan of toasted/roasted seeds, so the fact that they were in the salad helped. He also said that the lemon basil vinaigrette is one of his favourite salad dressings that I’ve ever made.
Adam is NOT a fan of corn. I think corn is a lovely addition to this vegan protein salad with it being a good summer/spring dish. But for Adam’s portion, I left the corn out knowing it wouldn’t stand a chance. So pick and choose the additional toppings that your picky eaters will enjoy. But I would say the seeds and the lemon basil vinaigrette are a must.
here are a few reasons why I love this vegan summer salad, so listen up!
- If you are looking for a filling vegan protein salad, you’ve found one! The edamame beans, pumpkin seeds and sunflower seeds all add some protein to this plant based salad. Edamame beans are a complete protein source. For vegans this is an easy way to make sure you are getting all nine essential amino acids.
- This vegan summer salad is a 30-minute meal. I love 30-minute meals that don’t lack in flavour or heartiness. There are definitely short cuts you can take to make this plant based salad prep even quicker on the day you decide to make it. You can cook the edamame beans and corn beforehand and make the lemon basil vinaigrette before as well. So that when you actually go to throw everything together you only have some chopping and the toasting of the seeds to do. So many shortcuts!
- The lemon basil vinaigrette is the Picky Husband’s favourite dressing I’ve made to date. I like having a jar of it in the fridge so when I quickly make up a plant based salad the dressing is already made. I’ve learned over the years if Adam says he really likes something I should make it regularly. Gotta keep a good thing going, right?! And if it gets my picky eater to eat veggies, I’m all in.
I’m always happy to leave behind winter and embrace the light and fresh recipes that my body craves in spring and summer. I’m really into barbequed vegetables and big salad bowls loaded with nuts and seeds during the warmer months. With all that yummy produce sitting in the market stalls how can you crave anything else?! So if you are needing a new go-to vegan summer salad, I think this plant based salad recipe will do the job for you! This vegan protein salad is picky husband approved, light, flavourful and has a little crunch to it!
vegan summer salad with lemon basil vinaigrette
- 2 cups arugula
- 1 cup kale
- 1 cup edaname beans (cooked)
- 1/2 cup corn (cooked/bbq)
- 3 tbsp green onion (chopped)
- 1/3 cup raw pumpkin seeds (toasted)
- 1/3 cup raw sunflower seeds (toasted)
- 3/4 cup cherry tomatoes (halved)
lemon basil vinaigrette
- 1/4 cup avocado oil or olive oil
- 1 tbsp grainy dijon mustard
- 1 tbsp balsamic vinegar
- 1/4 cup red wine vinegar
- 2 garlic cloves
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1-2 tbsp maple syrup
- 1/2 cup fresh basil (packed)
- salt and pepper to taste
- Prepare the edamame beans as the package directs. Let them cool before adding to the rest of the salad ingredients.
- Prepare the corn either by boiling it on the stove or if you are using corn on the cob you can bbq it and then strip the kernels off it. Like the edamame beans, let the corn cool before adding it to the salad.
- To toast the pumpkin seeds and the sunflower seeds: add the seeds to a pan over medium-low heat. Keep an eye on them. Toast for roughly 5 minutes or until browned. Take off the stove and let cool.
- Assemble the salad. Add the greens, edamame beans, corn, seeds, green onion and cherry tomatoes to a bowl.
- Prepare the lemon basil vinaigrette by adding all the ingredients to a blender and blend until smooth.
- Toss the salad in the vinaigrette. Start by adding a little at a time and toss. You should have some vinaigrette leftover.
- Store the lemon basil vinaigrette in a sealed container in the fridge. Best enjoyed within 5 days. Shake before using.