When one of these components is involved, the salad really feels substantive, like a full dinner. I often include baked tofu, roasted chickpeas, black beans, or marinated lentils. When a salad is going to be a meal, I like to add at least one protein-heavy component that is hearty. While vegetables themselves have some crunch, for even more I like nuts or seeds like peanuts, pistachios, cashews, almonds, sunflower seeds, hemp seeds, tortilla strips, or homemade vegan croutons. The best salads have a mixture of soft, crunchy, and creamy. I especially like any or all of the following: sauerkraut (especially raw sauerkraut), olives, coconut bacon, dolmas, jarred artichoke hearts, and the marinated cashews from my artichoke crostini. Having elements with bold flavors keeps me digging in for more. When I’m making a salad, I like to do the same. When those things come together, it ticks all of the pleasure sensors in the brain. I’ve heard that what makes an addictive restaurant appetizer is having a balance of sweet, salty, and fatty. I go for cherry tomatoes during winter months since they retain their sweetness and aren’t mealy.ĭepending on the season, other possibilities include broccoli, radishes, cabbage, watercress, cauliflower, sugar snap peas, and even berries like strawberries or blueberries on occasion. Then I always include red bell peppers, cucumbers, celery, and tomatoes. I usually start with a base of massaged kale, green leaf lettuce, romaine, or spinach. When I start on a salad, I look through the produce bins first to take stock of what I have.
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How to create the perfect crave-worthy salad at homeĮach bite should include something different. If you’re vegan and you’ve ever been served an iceberg lettuce salad with a few shreds of carrot as your entire meal, you may have wanted to ask the chef, “Would you be full on this?”īecause while a lettuce salad with balsamic vinaigrette can do in a pinch, there are much more interesting, satisfying, and filling ways to get your greens in. Restaurant salads are often covered in fried meats, shreds of dairy-based cheese, and smothered in ranch dressing. I think the reason for this is that most non-vegan restaurants think of the animal products as the main event. However, the thing that’s missing with most restaurant salads is a “main event.” At home, we have salads multiple times a week.
It’s not because we don’t like fresh, delicious greens. Outside of work and travel emergencies where there are no other options, David and I rarely order salads in non-vegan restaurants. Keep a batch in the refrigerator at all times, and watch as your salad intake increases. You’re going to want to put this garlicky creamy cashew salad dressing on everything.
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