Salad à la le frigo

0 from 0 votes
Recipe by Damaris Beems Course: SaladsCuisine: Dutch, French
Servings

4

Preparation

20

minutes
Cooking time

5

minutes
Total time

25

minutes


This large salad actually never looks the same. It depends on what I find in ‘le frigo’, the fridge. Okay, most of the time the salad will have baby gems and tomato. And I always add some fried onions, garlic and red pepper. But after that it becomes free format. Avocado, corn, cucumber, carrot, pickle, pine nuts/ sunflower seeds/ pumpkin seeds, lentils, chickpeas, courgette, rice, potato .. I could go on for ever. A nice creamy dressing tops it off. I make that with vegan mayonnaise, hummus and coconut yoghurt.

Ingredients

  • 2 baby gems

  • 3 tomatoes

  • 1 cucumbers

  • 3 cooked potatoes

  • 2 avocados

  • 2 red peppers

  • 1 onion

  • 30 gram pine nuts

  • Look for more ingredients in my intro.

  • Dressing
  • 2 table spoons red wine vinegar of lemon juice

  • 2 table spoons olive oil

  • 2 table spoons vegan mayonnaise

  • 2 table spoons vegan yoghurt

  • 2 table spoons hummus

  • salt and pepper

Preparation

  • The most important thing that I would like to say about this salad is that lukewarm ingredients are really nice. I always fry the red pepper with the onion and the garlic. Together with the pine nuts that I add at the end.
  • It’s also great to add an ingredient like rice or cooked potato, or quinoa of course. You can add them warm or at room temperature. Preferably all ingredients that are stored in the fridge should get the time to adjust to the room temperature. Then they taste nice. Cold salads have less taste.
  • Regarding the dressing I prefer: 2 table spoons of red wine vinegar or lemon juice, 2 table spoons olive oil, 2 table spoons of vegan mayonnaise, 2 table spoons yoghurt, 2 table spoons hummus, salt and pepper. But please, choose the dressing you prefer.
    On the picture you can see I added some parsley. It was that kind of day that day.

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