3 Vibrant Vegan Summer Salads
that Will Totally Refresh You

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Summer salads for the win! Are you guys with me on the fact that summer is for refreshing, crunchy, cooling foods? (Except for when it’s raining of course.) 🤣
In this video I’m sharing three easy and refreshing salads to enjoy in the summer sun.
I really hope you will want to give them a go and enjoy this video!

Each recipe makes 4 servings**


5-6 medium/large kale leaves, stemmed and roughly chopped
4 tbsp tahini
4  tbsp nutritional yeast
1-2 tbsp soy sauce
0,5 lemon, juice only
4 tbsp hemp hearts
2 gem lettuce heads, roughly chopped or ripped
20 tender stem broccoli pieces or equivalent
12 cherry tomatoes, halved
12 sugar snap peas, sliced length ways
4 tbsp mixed sunflower and pumpkin seeds


Place your kale in a mixing bowl along with tahini, nutritional yeast, soy sauce, hemp hearts and lemon juice. Give the whole thing a good massage to soften the kale as well as mix all the ingredients together and coat the kale evenly.  Then add your gem lettuce and toss together with the kale. Set aside while you prepare the other ingredients.

Heat a skillet over medium high heat and when hot add your seeds into the pan. Toast them for a few minutes while moving them around the pan. They are ready when they are lightly golden and give off little popping sounds. Set aside on a plate to cool.

Bring a pot of hot water to a boil and then Blanche your tender stem broccoli in the hot water for a couple of minutes. This will bring out the broccoli’s vibrant green color and lightly cook it. Take the broccoli out of the hot water and set aside to cool a little.

Serve your kale and gem lettuce base out onto plates and then layer broccoli, tomato, sugar snaps, spring onion and seeds on top.


Ingredients for the sauce:
8 tbsp soy sauce
2 limes, juice only
1 red chili, finely chopped
A handful coriander, finely chopped


For the salad:
Rice noodles for 4 people
2 cups shredded red cabbage
2 medium carrots, shaved into ribbons
1 red, orange or yellow bell pepper
0,5 cucumber, cut into inch long sticks
2 spring onions, cut into matchsticks
1 cup edamame beans, thawed in hot water


To top:
4 tbsp chopped salted nuts, I used peanuts
4 tbsp coriander, optional
Sliced red chili, optional


Start by preparing your dressing in a small bowl. Simply combine all the ingredients in the bowl and give it all a good mix. Set aside while you prepare your salad.

Combine all your prepared vegetables in a large mixing bowl. I like to toss the veggies with my hand until they are mixed well.

Then add your rice noodles into your bowl and toss them with the veggies. They will not mix completely but do your best.

Finally, dish up your noodle salad in bowls and distribute the veggies left over in the mixing bowl between the plates. Sprinkle with chopped salted nuts, coriander and sliced red chili if you wish. Drizzle with the dressing before serving.


Ingredients for the dressing:
0,5 cup lime juice
0,5 red chilies, finely chopped
0,5 small red onion, finely chopped Handful coriander, finely chopped
1 tsp salt


For the salad:
4 large handfuls mixed leaves with rocket
3 beetroots, boiled and skin removed
1 candy stripe beetroot, peeled and sliced
20 small/medium strawberries, halved
4 tbsp mixed pumpkin and sunflower seeds, toasted


Combine all your dressing ingredients in a small bowl and give it a good mix. Set aside for the flavors to come together while you make the salad.

Place your greens onto your plates and then layer with raw sliced candy stripe beetroot and cubed cooked beetroot. Add your strawberries and sprinkle with your seeds.

Finally, drizzle over your dressing and serve!


Author: Roxy Luna