Mega Salad with Creamy Basil Dressing
This salad will surprise you with rich flavour and tons of vegan protein. It is vibrant, healthy and full of crunchy veggies to satisfy you at any meal.
- 1 large cucumber, sliced
- 1 large carrot, sliced
- 1 red bell pepper, sliced
- 1 red onion, thinly sliced
- 1 head broccoli, thinly sliced
- 3 stalks celery, chopped
- 3 cups arugula
- 1 head lettuce, washed and chopped
- 1 avocado, pit removed, flesh sliced
- 1 can chickpeas, drained and rinsed
- 2 cups quinoa, cooked
- 1/4 cup fresh basil
- 1/2 cup raw cashews
- 2/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 Tbsp honey
- salt and pepper to taste
Quinoa should be cooked ahead of time. For added flavour, bring two cups of vegetable broth to a boil with a pinch of salt. Once boiling, add one cup of quinoa. Reduce to a simmer and cook for 15 minutes. Let sit for five minutes. Allow to cool before serving with the salad.
Meanwhile, place all dressing ingredients in a food processor or blender and blend until very smooth.
Toss all vegetables together except for the avocado. Top with quinoa and chickpeas as well as sliced avocado. Drizzle with salad dressing and serve.
If packing for a lunch, layer salad dressing, chickpeas, quinoa, carrots, cucumber and additional vegetables and top with avocado in a mason jar. Simply turn over onto a plate to enjoy.