Make a Vegan Strawberry Salad with Dressing - Kuvings Vacuum Blender

Description

As the weather starts to get warmer, strawberries are in good supply. So, here’s an easy and scrumptious strawberry dressing that can be used over salads.

I’ve simply made a ‘clear out the fridge’ rainbow salad and drizzled this colourful vegan strawberry dressing to make the rainbow salad pop and taste even more amazing!

The easiest way to create a ‘rainbow salad’ is to just look for the ingredients by the colour of the rainbow.

Here’s an example – start with RED (tomatoes, strawberries, capsicum), then ORANGE (carrots, capsicum) YELLOW (corn, capsicum, pineapple), then GREEN (cucumber, lettuce, baby spinach, spring onion, beans, peas), then BLUE/PURPLE (cabbage, blueberries), then WHITE (cauliflower, steamed potato, cooked rice).

Cut them up in this order and you will have a lovely rainbow salad to use for a baked potato, in a wrap, raw as a salad or in a buddha bowl.

Ingredients

Strawberry Dressing (makes 250ml)

  • 1 tbsp organic extra virgin olive oil

  • 1 cup strawberries (remove tops)

  • 1 tbsp maple syrup

  • 1 tbsp lemon juice

  • 1 tbsp orange juice

  • 1 tsp dijon mustard

  • 3/4 tsp sea salt

Rainbow Salad

  • 6 strawberries chopped

  • 1 carrot grated

  • 1 yellow capsicum chopped

  • 4 cos lettuce leaves (chopped fine)

  • 1 avocado chopped into cubes

  • 2 spring onions (chopped into small pieces)

  • 2 cucumbers chopped

  • 1/4 purple cabbage (chopped ultra-fine)

  • 3 florets cauliflower (broken into small pieces)

  • optional – 6 mint leaves chopped into tiny pieces

  • optional – scatter with some seeds (hemp, sesame, pumpkin, poppy etc…)

Method

Strawberry Dressing

Step 1. Place all of your ingredients into the blender, use the auto blend button to blend to a smooth dressing
Step 2. Drizzle over your Rainbow Salad (below)

Rainbow Salad

Step 1. Chop all of your ingredients and put into a large mixing bowl
Step 2. Toss all of your ingredients to make it colourful and mixed
Step 3. Serve with tiny pieces of strawberry, mint leaves (chopped fine) and seeds (if using)

If you keep the raw salad un-dressed, it will keep in the fridge for a few days, simply take it out and use it for lunches or on a baked spud with vegan sour cream

“Eat good. Feel Good”

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