Vegan Bites: Summer Salads: Caesar, Kale with Chickpea Croutons, Chimichurri, & Avocado Wedge

 

It's that time of year when the first greens are ready for harvest. We've been testing some summer salads: caesar, kale & chickpea croutons and avocado wedge.

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My father makes a traditional caesar with anchovies. I've tried several vegan varieties that pale in comparison. However, 'The Forest Feast' has a beautiful, simple recipe with a golden glow; we even used it to flavour our toasted chickpeas before roasting.

Vegan Caesar

3/4c olive oil

2 cloves garlic

1/4c coconut yogurt

1T lemon juice

2t mustard

Blend well and serve on greens with caesar toasted chickpeas and a healthy grind of peppercorns.

 

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The runner up was a Kale Salad with Chickpea Croutons from 'The Complete Vegan'. The key is to slice your kale thinly, so it soaks in the simple dressing and you avoid over-chewy kale. The crunchy chickpea croutons and savory black olives add to the depth.

Kale Salad with Chickpea Croutons

1T olive oil

1t lemon zest

1/2t salt

1T lemon juice

Whisk and massage into thinly sliced kale. Flavour (oil, salt, spices) chickpeas and roast until golden and crunchy. Toss into salad with olives.

We used this sauce to marinate tomato wedges before grilling and as a spread for tomato and avocado toast. Yum!

Arugula Chimichurri

~3/4c olive oil

~1/4c red wine vinegar

~1c arugula

~2cloves garlic

~1/2t red pepper flakes

~1/4c cilantro

Blend well. Use for veggie kabob marinade or spread on veggie sandwich.

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The final salad from 'The First Mess' was definitely different and gave us a chance to try raddichio and a zesty avocado cream sauce.

Wedge Salad with Avocado Citrus

3T orange juice

3T lemon juice

2T lime juice

1T ACV

2T maple syrup

3T oil

1 ripe avocado

fresh dill sprigs

Blend well. Serve over lettuce wedges with fresh cherry tomatoes.