Go Back
+ servings
Print Recipe
vegan chop salad with creamy herb dressing_hot for food

vegan chop salad with creamy herb dressing

Here's a refreshing and filling summer salad you can prepare for the week ahead! Paired with a creamy herb dressing, I promise you'll be reaching for seconds.

Course Main Course, Side Dish
Keyword chop salad, herb dressing, kale, vegan salad
Prep Time 28 minutes
Total Time 28 minutes
Servings 4 small salads
Author Lauren Toyota

Ingredients

creamy herb dressing

  • 1/2 C cold pressed olive oil
  • 1/3 C water
  • 2 tbsp apple cider vinegar
  • 1/4 C nutritional yeast
  • 1/4 C hemp hearts
  • 1 tsp fresh dill
  • 1 tsp fresh parsley
  • 1 tsp onion powder
  • 1/4 tsp sea salt

kale

  • 8-10 C kale, stems removed
  • 1/2 lemon, juiced
  • pinch sea salt

dressed chickpeas

  • 1 can chickpeas, rinsed and drained
  • 1/2 lemon, juiced
  • 1 tbsp fresh parsley, chopped
  • 1/4 tsp cayenne
  • sea salt and ground black pepper, to taste

salad

  • 1 avocado, diced (use 1/4 of the avocado per salad)
  • 1 1/2 C corn kernels (either 2 left over cobs, cut off, or frozen thawed)
  • 1 C chopped cucumber
  • 1 1/2 C chopped cherry tomatoes
  • 1 1/2 C chopped celery
  • 1 crown broccoli, chopped in florets (approximately 1 1/2 C)
  • 1 green onion, finely chopped
  • 1/2 C nut and seed mix (pumpkin seeds, sunflower seeds, hemp hearts)

Instructions

  1. Combine all of the dressing ingredients in a high-powered blender until smooth. Refrigerate until ready to assemble salad.

  2. Finely chop kale into ribbons/shreds. Massage with lemon juice and sea salt with your hands for a few minutes until the kale has softened and wilted.

  3. In a bowl, combine chickpeas with lemon juice, parsley, cayenne, sea salt and ground black pepper to taste until well combined. Refrigerate until ready to assemble the salad.

  4. Prepare the rest of your vegetables for the salad. Make sure all of the vegetables are cut to uniform pieces.

  5. Assemble the salad by combining kale, prepared vegetables, and chickpeas. Drizzle with as much creamy herb dressing as desired. 

Recipe Notes

You can store all the components separately in the fridge and assemble salads to go every day of the week for lunch/dinner.