Vegan California salad

this colourful summery salad is a real crowd pleaser…

Prep | 10 mins

Cook | 5 mins

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | gluten-free | 15 minute meal



6 romaine heart leaves, finely shredded (chiffonade)

200g fine green beans, topped and tailed

200g frozen peas, cooked

2 cooked beetroots, diced

75g cherry tomatoes, diced


150ml extra virgin olive oil

50ml red wine vinegar

50ml freshly squeezed lemon juice (around 2 lemons) & zest of 1 lemon

2tbsp Dijon mustard

2tbsp chopped tarragon

1/2 red onion, finely diced

50g vegan blue cheese, crumbled

Salt and freshly ground black pepper, to season


Start with the dressing. Whisk the lemon juice, vinegar and mustard in a medium bowl. Add the olive oil in a slow thin stream while whisking to emulsify. Add the cheese, onion, tarragon and seasoning and quickly whisk to combine. Set aside in the fridge

Cook the green beans and peas in salted boiling water for a couple of minutes until al dente. Drain in a colander then add back to the pan and fill with cold water. Leave for a couple of minutes then drain and pat dry

Now, build the salad. In a large salad bowl, evenly sprinkle the lettuce then the peas and the beetroot. Place the green beans and tomatoes evenly around the bowl then drizzle over with dressing and you’re done! This is a lovely light summery salad that pairs well with a mezze platter (think couscous, hummus and flatbreads)

Copyright (c)

Published by misterrands


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