Vegan Valentine’s Salad

Vegan Valentine’s Salad
Heather Nicholds, C.H.N.

Vegan Valentine's Salad

As much as I adore chocolate, we do also need to eat some veggies once in a while… This beautiful and delicious vegan valentine’s salad is perfect to take on outside for a picnic if you’re lucky to have nice weather, or for a romantic evening in.

The beets not only make this plate a gorgeous red, on theme for Valentine’s day, but they also have compounds that help keep your heart healthy. What better way to show your love – for a date, and also for yourself?

 

 

Vegan Valentine's Salad
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Vegan Valentine's Salad

Prep Time5 mins
Cook Time20 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: salad, valentine
Author: Heather Nicholds, C.H.N.

Ingredients

  • 1 large beet or 2 small, peeled and diced
  • 1 small zucchini or 1/2 large, quartered and thinly sliced
  • 5 stems kale stems removed and finely chopped
  • pinch salt
  • 1/2 cup shelled edamame beans or green peas
  • 2 Tbsp sesame miso dressing

Instructions

  • Cut the beet into a small dice so that it cooks quickly. Put it into a small pot with a bit of water and a sprinkle of salt. Bring the water to a boil on medium-high heat, covered, and let the beets cook until they’re soft and sweet. That’ll take about 15-20 minutes, depending on how small the beet pieces are. Or for a sweeter flavor, you could toss them with a bit of olive oil and roast them in the oven at 400 F for about 20-30 minutes.
  • Meanwhile, chop the zucchini and kale. You can either sprinkle them with salt and massage them until they soften, or put them in for a few minutes at the end of the beet’s cooking time.
  • Toss the edamames or peas in with the beets for a few minutes to heat them up. Then, you can either make a bed of massaged kale and zucchini to top with the beets and peas and drizzle with dressing – or toss all of the vegetables together in the pot with some dressing and place on plates.

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Tried this recipe?Tag me @HeatherNicholds so I can see!

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