This colorful vegan sunshine salad is packed with fresh veggies and bursting with flavor. It features crunchy greens, juicy tomatoes, and zesty lemon dressing that brightens everything up!
Making this salad is a breeze! I like to toss in whatever veggies I have on hand, and it makes a perfect side or a light meal. It’s my go-to for sunny days! ☀️
Key Ingredients & Substitutions
Mixed Greens: A blend of spinach, arugula, and romaine offers a nice balance of flavor and texture. If you can’t find one, baby kale or even a pre-packaged salad mix works well too. Just go for what you like!
Cherry Tomatoes: These add sweetness and color. If you want a substitute, try diced regular tomatoes or even roasted red peppers for a different twist.
Yellow Bell Pepper: Its sweetness complements the other veggies. You can swap it with any color bell pepper you have on hand, or use grated zucchini for a lighter touch.
Carrot: Fresh and crunchy! Use shredded carrots, but if you’re short on time, pre-packaged coleslaw mix can save you some effort.
Corn Kernels: Fresh corn is great, but frozen is just as good. If you want, black beans or chickpeas can be a protein-packed alternative.
Herbs: Fresh parsley or cilantro adds a vibrant touch. If you don’t have either, basil or chives would also be delicious!
How Can I Make Sure My Salad is Extra Flavorful?
Getting the dressing right is what makes your salad stand-out. Here’s how to mix it well:
- Use fresh lemon juice for the best flavor. It brightens everything up!
- Whisk the olive oil, Dijon mustard, and maple syrup together with the lemon juice. This creates a nice emulsion.
- Taste your dressing before pouring it over the salad. Adjust salt and pepper to your liking!
Also, letting the salad sit for a little while allows the dressing to soak in, making each bite delicious!
Easy Vegan Sunshine Salad
Ingredients You’ll Need:
- For the Salad:
- 4 cups mixed greens (like spinach, arugula, and romaine)
- 1 cup cherry tomatoes, halved
- 1 medium yellow bell pepper, diced
- 1 medium carrot, shredded or thinly sliced
- 1/2 cup cooked corn kernels (fresh or thawed frozen)
- 1/4 cup sliced cucumbers
- 1/4 cup red onion, thinly sliced (optional)
- 1/4 cup fresh parsley or cilantro, chopped
- 1/4 cup toasted sunflower seeds or pumpkin seeds
- For the Dressing:
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or agave nectar
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This refreshing salad comes together in about 15 minutes! It’s quick to prepare, making it an ideal option for a healthy lunch or dinner with minimal fuss.
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
Start by washing and drying your mixed greens thoroughly. Then, in a large salad bowl, combine the mixed greens, halved cherry tomatoes, diced yellow bell pepper, shredded carrot, cooked corn kernels, sliced cucumbers, red onion (if using), and fresh parsley or cilantro. Give it a little stir to mix everything nicely.
2. Whisk the Dressing Together:
In a small bowl, add the lemon juice, olive oil, Dijon mustard, maple syrup, salt, and freshly ground black pepper. Using a whisk, mix everything together until well combined and smooth. This will be your tangy dressing that brings all the flavors together!
3. Combine Salad and Dressing:
Now, drizzle the dressing over the salad mixture. Gently toss everything together using salad tongs or two large spoons, making sure all the veggies get coated evenly with the dressing.
4. Add the Crunchy Finish:
Finally, sprinkle the toasted sunflower seeds or pumpkin seeds on top. This adds a delightful crunch that contrasts beautifully with the fresh veggies.
5. Serve and Enjoy:
Serve the salad immediately for the freshest taste, or let it chill in the fridge for 10-15 minutes to meld the flavors a bit more. Enjoy your vibrant vegan sunshine salad as a delightful side or a satisfying meal!
FAQ for Easy Vegan Sunshine Salad
Can I Use Other Vegetables in This Salad?
Absolutely! Feel free to customize the salad based on your preferences or what you have on hand. Zucchini, carrots, radishes, or even avocados would be great additions. Just aim for a variety of colors and textures!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To keep the salad fresh, it’s best to keep the dressing separate until you’re ready to eat. When ready, just add the dressing and toss to combine again!
Can I Make This Salad Ahead of Time?
You can prepare the salad ingredients ahead of time! Just assemble everything except the dressing and seeds. Store the salad in the fridge for up to a day. Add the dressing and seeds right before serving for the best texture and flavor.
Is There a Substitute for Maple Syrup?
Yes! You can use agave nectar, honey (if not strictly vegan), or even a little bit of sugar or stevia. Just adjust the sweetness to taste based on your preference. Each option will still contribute to a well-balanced dressing!
