How to Craft Vibrant Vegan Salads at Home?

Health on a Plate: 5 Vegan Salad Inspirations for You

In recent years, there has been a growing trend in searches related to vegetarianism, and vegan diets are becoming increasingly popular. More and more people are exploring vegetarianism, whether for health reasons, environmental consciousness, or a love for animals. Vegetarianism seems to be gaining widespread attention.

In the scorching heat of summer, vegetarian salads are set to become the focal point of dining. TUTU is keeping up with the trend and has prepared five vegetarian salad recipes for everyone.

Firstly, there is a distinction between vegetarians and vegans. Vegetarians may abstain from meat and poultry but still consume animal products such as eggs and milk. Vegans, on the other hand, adhere to a more stringent diet, completely excluding all foods containing animal ingredients, including dairy products, eggs, honey, and animal-derived gelatin. The vegetarian salad recipes we have prepared are not strictly vegan; they may include ingredients like cheese and dairy products.

Pumpkin and spinach salad recipe

The sweet and tender pumpkin paired with baby spinach makes this Pine Nut Pumpkin Spinach Salad a delicious treat, perfect to complement pizza or as a light lunch.

Ingredients:

400-600g butternut pumpkin (peeled, deseeded, cubed)

1 teaspoon olive oil (coat the pumpkin)

150g Danish feta

1/2 cup pine nuts (roasted)

200g baby spinach leaves (washed, dried)

Dressing:

2 tablespoons honey

1 tablespoon balsamic vinegar

1 teaspoon olive oil

2 tablespoons whole-grain mustard

1 tablespoon fresh lemon juice

Salt ( to season)

Instructions:

1. Preheat the oven to 200°C. Line a baking tray with parchment paper, place the pumpkin on it, drizzle with a little honey, and sprinkle with salt. Then, evenly coat with olive oil. Bake for 25 minutes until golden brown, remembering to turn once during the process. Once baked, transfer to a salad plate and set aside.

2. Toast the pine nuts in a non-stick pan over medium heat. Add a bit of olive oil to the pan and flip the pine nuts until they turn golden brown. Set aside.

3. Combine honey, balsamic vinegar, olive oil, lemon juice, and whole grain mustard, stirring until well mixed.

4. In a salad bowl or salad plate, arrange the roasted pumpkin, spinach leaves, pine nuts, and Danish feta cheese. Drizzle the dressing over the top. Your delicious salad is ready to be enjoyed!

Healthy Vegan Quick Rocket Salad

Sometimes the simplest flavors are the best! That's the essence of salad. Salads should be delicious and simple. To make this Arugula (rocket) salad, you only need 5 ingredients, and it takes just 5 minutes.

This salad is also perfect to add to any sandwich for a delightful combination.

Ingredients

4 packed cups of Arugula (Rocket)

5-8 Cherry tomatoes (some kept whole, some halved)

1 Cucumber (cubed)

6 Strawberries( if you like, it will be a good taste)

1 tbsp vegan parmesan shavings

Dressing:

2 teaspoons Olive oil

1 tablespoon Red wine vinegar or Balsamic vinegar.

Salt to season

2 mint leaves (optional)

Instruction:

1. Mix the olive oil, red wine vinegar, and salt. Stir it well.

2. Select your joyful salad plate, and add the ingredients to it.

3. Drizzle with salad dressing. Finish.

Zucchini salad recipes

Zucchini salad is a refreshing, delicious, and crisp summer salad, perfect for picnics and light, healthy family dinners.

                                 Photo by Elizabeth Lindemann

Ingredients:

3 medium zucchini( sliced into ribbons )

1 long red chili (diced)

2-3 teaspoons olive oil

1 teaspoon sea salt

3 tablespoons fresh Lemon juice

1 tablespoon white balsamic

Fresh basil

Instructions

1. First, slice the zucchini into thin ribbons with a vegetable peeler.

2. Marinate the zucchini slices in lemon juice, salt, and olive oil. Marinate for at least 15- 20 minutes.

3. Put the marinated zucchini on a salad plate, add the white balsamic, fresh basil and red chili then stir them lightly.

You can also add a few pieces of goat cheese and walnuts to this zucchini salad.

Classic and easy potato salad recipe with egg

                            Photo by Sabrina Snyder

This simple potato salad is truly a classic, perhaps even a nostalgic memory for you. Our potato salad with egg is much more perfect for dinner and well-suited for those who are in the process of losing weight.

Ingredients

3-4 eggs (Hard-boiled and chopped)

3 medium potatoes( Russet potatoes are recommended)

1/2 cup Mayonnaise

1 tablespoon Mustard (Dijon mustard )

1 tablespoon Apple cider vinegar

Salt to season

Instructions

1. Peel the potatoes and dice them into 1-inch pieces. Submerge them in a spacious pot filled with cold water, ensuring a coverage of at least 2 inches.

2. Add a generous amount of salt to the water and bring it to a boil. Once boiling, reduce the heat to medium and let the potatoes simmer for approximately 12-15 minutes or until easily pierced with a fork.

3. Drain the potatoes, then allow them to cool for about 5 minutes or until the steaming subsides. Set aside.

4. Meanwhile, place eggs in a pan covered with cold water. Boil for 10 mins. Turn off the heat, cover the pot, and let the eggs steep in the hot water for a few minutes. Afterward, remove the eggs and immerse them in cold water for easy peeling.

5. Peel and chop the eggs. Mash the potatoes lightly. Add the eggs to the mashed potatoes.

6. Mix the mayonnaise, Dijon mustard, and apple cider vinegar together, and stir it well. Add the dressing to the potatoes until the potatoes are fully coated.

7. Sprinkle some sea salt over the salad to enhance the flavour.

Tips:

1. If you desire a more diverse texture for this potato salad, you can julienne the cucumber and mix it into the salad.

2. For those on a weight loss journey, you can substitute regular mayonnaise with low-fat mayonnaise.

Creamy Yogurt Fruit salad

                                       Photo by Caitlin Bensel

Weekend nights are infinitely better when they include a tasty summer salad! In this hot summer, who doesn't love a refreshing and sweet fruit salad?

Fruit salad is the simplest and quickest salad, comprising various fruits of your choice such as strawberries, blueberries, pineapple, grapes, kiwi, and more. Fruit salad is also an excellent choice for vegetarians and those on a weight loss journey.

Today, TUTU recommends a fruity yogurt salad, serving as both a dessert and the most vibrant and colorful dish on the table.

Ingredients

2 kiwi

1 mango

300g pineapple

1 cup grapes

10 strawberries

1 large orange

2 cups plain low-fat yogurt (non-fat Greek yogurt plain)

2 teaspoons honey

Instruction

1. Wash and prepare the fruits first, clean all the fruits thoroughly. Peel, core, and chop them into bite-sized pieces.

2. Mix the fruits. In a cute glass salad bowl, combine the assorted fruits.

Add yogurt and honey. Mix well.

Serve and enjoy!

Tips:

1. You can choose fruits based on your preferences and seasonal availability.

2. If you are managing sugar intake or engaged in shaping and weight loss, you can opt for pure unsweetened yogurt as a substitute. Customize by adding honey according to your taste preference.

To find the perfect salad bowl or plate for your salad, check out our store. Our collection features bamboo fiber plates and colorful glass salad bowls that are both unique and durable. Shop now and enjoy.