Five delicious vegan Summer salads and dressings

Feast your eyes on our team's five favorite vegan salads and dressings!

At Simple Feast, we're on a mission to help you be the best version of yourself - be it by saving the planet through eating more plant-based, by feeling more healthy in what you eat, or saving time with our top-quality vegan meal kits.

Our Michelin-chefs have served the finest in vegan at-home dining over several years, and if there's one thing they've learned over the years, it's that no meal is complete without a perfect dressing.

In the below, you'll get our team's 5 favorite vegan dressings to fit any meal you plan on making over the Summer, be it plant-based or not.

RADDICHIO SALAD WITH LEMON-DIJON VINAIGRETTE

Ingredients

Flat-leaf parsley sprigs
Radicchio
Peeled hazelnuts
Dried appricots



LEMON-DIJON DRESSING
Extra-virgin olive oil
Lemon juice
Dijon mustard
Agave syrup
Fine sea salt
Freshly ground black pepper

How it's made
Pour all ingredients for the lemon-dijon dressing in a bowl and shake the ingredients together.

Slice radicchio, and chop hazelnuts and apricots coursely. Chop parsley.

Put everything in a bowl and mix it with the dressing.


PAN ROASTED PEPPERS AND LENTIL-ARTICHOKE HUMMUS

Ingredients
Basil
Zucchini
Shishito peppers
Fine sea salt
Lemin
Toasted sunflower seeds


ARTICHOKE HUMMUS
Red lentils
Artichoke hearts
Garlic
Extra virgin olive oil
Lemon juice
Dried oregano
Fine sea salt

How it's made
Boil lentils for 15-20 mins until tender. Pour leftover water out.

Add lentils and remaining ingredients for artichoke hummus in a blender and blend until the texture is creamy.

Slice zucchini and pick and chop basil coursely. Fry zucchini and shishito peppers on a hot pan in oil for 3-4 mins.

Mix with basil, sprinkle with salt, and add freshly squeezed lemon juice.

Spread artichoke hummus on a plate and top with zucchini, shishito peppers.


GARLIC HERB TAHINI

Ingredients
Cilantro leaves
Chives
Flat-leaf parsley leaves
Garlic
Extra-virgin olive oil
Tahini
Lemon juice
Agave syrup
Water
Fine sea salt
Freshy ground black pepper

How it's made
Add all ingredients in a blender and blend until creamy - easy! Add some more water if the dressing needs it.

WHITE BEAN PUREE

Ingredients

  • ½ cups cooked white beans, such as cannellini

  • ½ tablespoon extra-virgin olive oil

  • 2 teaspoons freshly squeezed lemon juice

  • 1 teaspoon agave syrup

  • 2 teaspoons nutritional yeast

  • 1¼ teaspoons garlic powder

  • 1 teaspoon fine sea salt

  • ½ teaspoon vegetable bouillon powder, or ¼ cube, mashed with a fork

  • ¼ cup oat milk

    How it's made
    Combine all of the ingredients except the oat milk in a high-powered blender or food processor, adding the oat milk as needed to blend to a smooth, slightly loose puree.

FENNEL AND CUCUMBER CEVICHE

Ingredients

Dressing

  • 2 tablespoons freshly squeezed lime juice

  • 1 tablespoon agave syrup

  • ¼ teaspoon finely chopped garlic

  • ¼ teaspoon fine sea salt

  • ⅛ teaspoon freshly ground black pepper

Ceviche

  • 1 large fennel bulb

  • ½ cucumber

  • 1 green onion

  • 8 green grapes

  • ½ cup cilantro leaves and tender stems

  • 1 lime, cut into wedges (optional)

    How it's made
    Combine all of the ingredients except the oat milk in a high-powered blender or food processor, adding the oat milk as needed to blend to a smooth, slightly loose puree.