This salad was a result of not having many ingredients left in my fridge but I ended up absolutely loving it. I guess it most resembles a Waldorf salad with it's creamy dressing, sliced fruit and lots of leaves.
It is simple, light and so easy to whip together. I added the chickpeas to bulk it up as I feel that I need the energy and substance in salads theses days.
15 MINUTES. SERVES 4
2 large handfuls of mixed leaves
1 apple, thinly sliced
1 stalk of celery, thinly sliced
1 can chickpeas, drained and washed
1/2 red onion, thinly sliced
12 cherry tomatoes, quartered
4 mini peppers or 1 large, thinly sliced
100g dried cranberries
2 sliced radishes
2 tbs vegan yogurt
2 tbs apple cider vinegar
juice 1/2 a lemon
1 tbs dijon mustard
3 sprigs dill, finely chopped
2 tbs olive oil
Start by preparing all of your ingredients as listed above, then it is really just an assembly job.
To make the dressing, add all of the ingredients in a jar and shake well. Make sure to season heavily with salt and pepper.
To plate the salad either arrange the ingredients amongst four plates or serve it family style in a large serving bowl. Start with the leaves and then scatter the sliced and chopped ingredients around the bowl. Reserve some dill throngs and sliced radish as these look pretty on top.
Pour over the dressing and gently toss the salad in the dressing, be careful not to over mix as the delicate leafy greens will become soggy.
Sprinkle over the remaining dill and radish. Some pumpkin seeds would look great scattered over too.