Easy Veggie Salads

Easy veggie salads - the phrase reminds me, of course, that some people have the mistaken idea that all that vegetarians and vegans eat are salads.  Of course, one look through this website will dispel that myth pretty quickly, right?

But, salads really are or at least should be, a big part of how we eat healthy. After all, look at the glorious color of those veggies in the pictures above! Wow! And we know how critical it is to add color to our diets, right? Fresh vegetables are just so full of so many nutrients - vitamins, minerals, fiber and a whole lot more - it just makes sense that you would want to eat as much fresh veggies and fruits as possible.

There are some pretty elaborate dinner salads described elsewhere in the Salads section of this site. And of course we want you to try them all! They really are all delicious. But we thought we would give you a few easy veggie salads that aren't very elaborate, but that still provide so much flavor and nutrition. These six veggie salads are
reasonably quick and easy to make without a lot of fuss. Check them out and let us know what you think.  We love hearing from you!

And don't forget to check out our delicious, dips and dressings!

Cucumber Salad
A tasty, light salad

Here's a tasty cucumber salad that is light - in fact, only about one gram of fat - easy to prepare and just the right light dish for those "heavy" holiday meals!

Cucumber Salad


1 medium to large cucumber, sliced thin
1 1/3 Tbsp. apple cider vinegar
3/4 tsp. sea salt
3/4 tsp. white pepper
1 tsp. parsley flakes or fresh chopped parsley

How we make it

Simply combine all ingredients in a medium to large bowl.
Mix thoroughly to coat cucumbers.
Cover and refrigerate at least one hour before serving.

Makes about 4 servings.

Simple Avocado Salad
Simple, easy and basic but oh so tasty!

This avocado salad recipe has been in the family for years. It is probably the most simple and basic avocado salad recipe you could come up with.
However, it is very tasty and satisfying and lends itself to your inner creativity. What would YOU do to add something to it?

Simple Avocado Salad


1 large avocado
1 small or medium red onion (depending on your taste)
1 Tbsp. of extra virgin olive oil
1 Tbsp. of apple cider vinegar
1/4 tsp. of sea salt
Fresh ground black pepper to taste
1/2 glass (about 4 oz.) cold water
2 Tbsp. of sugar or 1/1/2 Tbsp. agave nectar

How we make it

Peel and dice the onion and the avocado.

In a large bowl, mix the onion and avocado together.

In a smaller bowl combine the oil, vinegar, sea salt,
water and sugar or agave. Whisk together thoroughly.

Transfer the dressing to the large bowl with the avocado
and onion. Gently toss to cover the avocado and onion.
Sprinkle with fresh ground black pepper to taste.

Serve chilled.

Note: Try topping the salad with chopped walnuts or
sunflower seeds. Ladle it all onto a plate of Romaine
lettuce hearts.

Spinach and Basil Salad

This spinach and basil salad is green, pretty and delicious! Dress up your table with a large serving bowl to pass - beautiful!

Spinach and Basil Salad


2 green onions, diced
2 plum tomatoes, diced
4 cups of fresh baby spinach, washed and spun or drained
1/3 cup of fresh basil, finely chopped
1 Tbsp. grapeseed or olive oil
1 Tbsp. white wine vinegar
4 oz. shredded, low-fat mozzarella cheese
Freshly ground black pepper, to taste

How we make it

Mix baby spinach, tomato, onion and basil in large salad bowl.
Whisk together the oil and vinegar in a separate bowl.
Pour dressing over salad and toss, then top with the cheese
and a sprinkle of freshly ground black pepper.

Makes about 5 - 1 cup servings.

Dilled Veggie Salad
Almost a meal in itself!

Like the taste of dill? Don't want to go light? Need something with a little more "substance"? This vegetable salad is just the ticket. It really is almost a meal in itself!

Dilled Veggie Salad


1 pound of fresh green beans, cut at a diagonal
1 small head of cauliflower, cut into small florets
1 small red onion, cut into thin slices or rings
3/4 cup of olive oil or grapeseed oil
1/4 cup of white wine vinegar
2 Tbsp. of dill (fresh is better but dried works well too)
2 tsp. of your favorite Italian Seasoning
2 tsp. of crushed red pepper flakes
1/2 tsp. of garlic granules or 3/4 tsp. of garlic powder
1/4 cup of feta cheese, crumbled

How we make it

Wash vegetables thoroughly. Cut ends off beans with a diagonal
slice(it's prettier) and cut cauliflower into small florets.
Steam beans and cauliflower until tender but still crisp, being
careful not to overcook the cauliflower.
In a small bowl, combine the oil, vinegar and seasonings.
In a large salad bowl add all of the ingredients together including
the onion slices.
Pour the dressing mixture over the veggies and refrigerate for
at least 2 hours or overnight. Sprinkle with feta cheese before

Southwestern Rice and Bean Salad
A hearty salad with grains and beans instead of greens

Southwestern Rice and Bean Salad


2 Tbs. of extra virgin olive oil
2 Tbs. of lime juice
3/4 tsp. of chili powder
3/4 tsp. of cumin
1/2 cup of brown rice
1 can (15 oz.) of black beans, drained and rinsed
1/4 cup of green onion, minced
1/2 cup of red bell pepper, chopped
1/2 cup of red green pepper, chopped
1/4 cup of fresh cilantro, chopped
vegan cheddar cheese for topping

How we make it

In a small bowl combine the oil,chili powder, cumin and
lime juice. Set aside.

Cook the brown rice according to the package directions
in a medium saucepan. After the rice has cooked and absorbed
most of the water stir in the beans, onion, pepper and cilantro.

Pour dressing over the salad, heat through and serve warm.
Sprinkle with vegan cheddar if desired.

Option: refrigerate salad for several hours before pouring the
dressing over it. Remove from refrigerator, dress and serve chilled.

Indonesian Crunchy Brown Rice Salad

Crunchy veggies, seeds and nuts make this salad nutritious,
delicious and fun to eat!

Indonesian Crunchy Brown Rice Salad


2 cups of raw brown rice cooked in 3 1/2 cups
of water until tender and all water is absorbed,
about 30 - 45 minutes.

1/3 cup of extra virgin olive oil
1/2 cup of orange juice
1 small garlic clove, crushed
2 Tbsp. of Tamari
2 Tbsp. of cider vinegar
1/2 cup of celery, cut into "chunks"
3 green onions, chopped (include some of the green)
2 Tbsp. of sesame seeds
1/2 cup of raisins
1/2 cup of sliced water chestnuts
1/2 cup of raw cashew pieces
1/2 cup of carrot, cut into "chunks"
3/4 cup of red bell peppers, cut into thin strips
3/4 cup of raw, fresh snow peas

How we make it

In a large bowl combine the oil, orange juice, garlic,
Tamari and vinegar.

Add the hot, cooked rice to the dressing.

Add in the remaining ingredients and toss gently but

Allow to marinate and chill for at least one hour.
Serve on a bed of spinach leaves topped with sprouts.

Makes 4 to 6 servings

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