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vegan summer salad with lemon basil vinaigrette

A fresh summer salad loaded with garlic, basil and lemony flavours. A 30-minute salad that is picky husband approved (sans corn).
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3 people



  • 2 cups arugula
  • 1 cup kale
  • 1 cup edamame 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.