Vegan Summer Salad With Honey And Mustard Dressing
When the temperatures rise, the time for warming, hearty dishes has passed (until autumn crawls back around the corner). A warm spring and hot summer are the ideal time for varied and creative salad creations. I’s time to get creative here!
Exclusively leafy salads always make me feel hungry again too quickly - so I usually make a point of including longer-lasting, filling components in my salads. And what could be better for that than nutritious sweet potatoes and yummy planted chicken? I hope you can feel the summer with this dish as much as I can. Bon appétit!
Ingredients
For 2-3 servings
Salad
1 sweet potato
200g endive lettuce
1 packet (approx. 150g) vegan salad cheese
1 packet of marinated planted chicken
¼ cucumber
1 handful of white cabbage (shredded)
2 tbsp walnuts (chopped)
1 handful of lamb's lettuce
½ apple
2 figs (dried)
A little olive oil
Optional: a little potato spice
Dressing
3 tbsp white balsamic vinegar
5 tbsp olive oil
1 tsp mustard
½ tsp honey
1 pinch of salt
1 pinch of pepper
Preparation
- Preheat oven to 200 degrees Celsius. Wash and then cut the sweet potato into small cubes and brush with a little olive oil. Optionally marinate with potato spice. Bake in the oven for approx. 20 minutes. Remove and leave to cool.
- Fry the planted chicken in a frying pan with a little olive oil for a few minutes. Set aside and leave to cool.
- In the meantime, dice the salad cheese, cucumber, apple and figs and mix together with the other ingredients for the salad in a bowl. Add the sweet potatoes and planted chicken.
- Mix all the ingredients for the dressing well and add to the salad, mix everything together again and serve immediately. Enjoy your meal!
Tipp: If you prefer more salad dressing (like me), you can prepare 1½ times or even double the amount of dressing. Alternatively, you can of course use another dressing of your choice. If you prefer your salad colder, place the bowl in the fridge for a while or even overnight before adding the dressing.
