ANTIPASTO CHOP SALAD

SERVES 4 PORTIONS

FOR THE DRESSING

6 tbsp.(90 ml) olive oil

2 tbsp.(30 ml) white vinegar

1 tbsp.(15 ml) lemon juice

1 clove garlic, minced

1/2 tsp. Italian herb blend

1/2 tsp. salt

1/8 tsp. sugar

Pinch of black pepper

FOR THE SALAD

1 can (15 oz., or 425 g) chickpeas, drained and rinsed

1/2 lb. (225 g) chopped tomatoes

1/2 cup (60 g) chopped black or green olives

1 can (14 oz., or 400 g) quartered artichoke hearts, drained

8 oz. (225 g) cubed seitan, store- bought or homemade

7 oz. (200 g) cubed vegan white cheese

6 cups (345 g) chopped romaine

NUTRITIONAL VALUES

Calories: 875kcal
Fat: 36.8g (3.9g S.Fat)
Carbs: 112.8g
Protein: 30g
Sugar: 15.1g
Sodium: 871mg

METHOD

TO MAKE THE DRESSING Whisk together the olive oil, white vinegar, lemon juice, garlic, Italian herbs, salt, sugar, and pepper in a small bowl until emulsified.

TO MAKE THE SALAD Divide the dressing among four 24-oz. (710 ml) jars, then layer the salad ingredients in the jars, finishing with the romaine. Put a tight-fitting lid on each jar. When you're ready to serve, gently shake the jar to coat everything in the dressing, then empty into a bowl. Chill before serving.

Salad jars can be stored in the refrigerator for up to a week.

RECIPE NOTES

Instead of seitan, use 8 oz. (225 g) tempeh simmered in vegetable broth to make this recipe gluten-free. After that, drain, chill, and chop!

ASIAN CAULIFLOWER & POTATO SALAD

SERVES 1 LARGE OR 2 SMALL PORTIONS

7 oz. (200 g) new potatoes sea salt

1/2 small cauliflower

1/2 small eggplant

1 small garlic clove

1 red chile

1 3/4 oz. (50 g) cashew nuts

2 sprigs of cilantro

1 1/2 tbsp. canola oil

1/2 cup (120ml) coconut milk

pinch of freshly ground black pepper

pinch of ground cumin

pinch of ground cinnamon

pinch of ground allspice

NUTRITIONAL VALUES

Calories: 495kcal
Fat: 36.8g (15.8g S.Fat)
Carbs: 39.5g
Protein: 9.5g
Sugar: 9.5g
Sodium: 277mg

METHOD

Scrub the potatoes and cook them in salted water for 20–25 minutes with the skins on. Allow to cool slightly before peeling and cutting into thick slices.

In the meantime, separate the cauliflower into florets. Remove the stalk from the eggplant and cut it into cubes. Garlic, peeled and finely chopped Cut the chile in half lengthwise, remove the seeds, and finely chop. Toast the cashews in a dry pan until golden brown, then cool and roughly chop. Remove the cilantro leaves from the stalks and finely chop them.

In a large high-sided pan, heat the oil and sauté the garlic over medium heat. Continue to cook the cauliflower, eggplant, and chile until the vegetables are al dente. Season with salt, pepper, cumin, cinnamon, and allspice and pour in the coconut milk. Transfer the mixture to a bowl after folding in the potatoes. Allow the salad to cool completely before scattering the cashews and cilantro on top.

ARABIAN LENTIL SALAD

SERVES 1 LARGE PORTION

FOR THE SALAD

2 cups (400 g) cooked green lentils

1/2 cucumber

1 very large tomato

2 celery sticks

1/4 bunch of flat leaf parsley

1/4 bunch of mint

5 pitted dates

1 shallot

1 small garlic clove

1 tbsp. olive oil

FOR THE DRESSING

juice of 1 small lime

1 1/2 tbsp. extra virgin olive oil

1/2 tsp. sea salt

pinch of freshly ground black pepper

pinch of ground cumin

pinch of ground allspice

1 tsp. agave syrup

1/2 tsp. harissa

NUTRITIONAL VALUES

Calories: 944kcal
Fat: 20.4g (2.9g S.Fat)
Carbs: 144.8g
Protein: 51.8g
Sugar: 20.2g
Sodium: 519mg

METHOD

To make the salad, place the lentils in a colander, rinse with cold water, and drain. Peel the cucumber, then cut it in half lengthwise, remove the seeds, and cut into cubes. Quarter the tomato, remove the core and seeds, and finely chop. Thinly slice the celery. Remove the leaves from the herb stalks and finely chop. Dates should be cut into small pieces. The shallot and garlic should be peeled and finely chopped. In a pan, heat the oil and sauté the shallot over medium heat before adding the garlic. Allow the mixture to cool before combining it with the prepared ingredients in a mixing bowl.

To make the dressing, combine the lime juice, oil, salt, pepper, cumin, allspice, agave syrup, and harissa in a mixing bowl. Toss the salad in the bowl with the dressing. Allow to infuse for at least 30 minutes before tasting and adjusting seasoning with more salt and pepper if desired

INDIAN CHICKPEA & POMEGRANATE SALAD

SERVES 2 MEDIUM PORTIONS

FOR THE SALAD

1 scallion

1/2 red pepper

1/2 onion

1/2 inch (1.5cm) piece of fresh ginger

1/2 pomegranate

2 1/2 cups (400 g) chickpeas

3 tbsp. pine nuts

FOR THE DRESSING

1 tbsp. soy yogurt, or other plant-based yogurt

1 tbsp. chopped mint leaves

1/2 tsp. sea salt

pinch of freshly ground white pepper

pinch of ground cumin

1/2 tsp. garam masala

pinch of sugar

NUTRITIONAL VALUES

Calories: 873kcal
Fat: 21.3g (1.9g S.Fat)
Carbs: 136.5g
Protein: 41.8g
Sugar: 30.8g
Sodium: 522mg

METHOD

Trim the scallions and slice them into fine rings to make the salad. Remove the seeds from the pepper before cutting it into thin strips. The onion and ginger should be peeled and finely chopped. Pomegranate seeds should be removed. Place the chickpeas in a colander and rinse with cold water before draining. In a mixing bowl, combine all the prepared ingredients.

To make the dressing, combine the yoghurt, mint, salt, pepper, cumin, garam masala, and sugar in a mixing bowl. Mix the dressing into the salad in the mixing bowl. In a dry pan, toast the pine nuts until golden brown. Pack the salad and pine nuts separately for travel or combine them ahead of time.

TUSCAN BEAN SALAD

SERVES 1 PORTION

1 cup (240 g) canned navy or white kidney beans

1 shallot

1 cup (60 g) sun-dried tomatoes in oil

1 1/2 tbsp. tomato purée

3 tbsp. chopped parsley leaves

1 tbsp. chopped mint leaves

1/2 tbsp. capers, rinsed

1/2 tsp. sea salt

pinch of freshly ground white pepper

pinch of dried oregano

pinch of dried basil

1 1/2 tbsp. white wine vinegar

1/2 tsp. agave syrup

NUTRITIONAL VALUES

Calories: 864kcal
Fat: 3g (0.5g S.Fat)
Carbs: 158.7g
Protein: 56.1g
Sugar: 8.1g
Sodium: 1115mg

METHOD

Drain the beans in a colander and place them in a bowl. The shallot should be peeled and finely chopped. In a small saucepan, heat 3 tablespoons oil from the sun-dried tomatoes and sauté the shallot until transparent. Cook for a few minutes after adding the tomato purée. Incorporate the shallot mixture into the beans.

Sun-dried tomatoes, cut into thin strips Fold in the parsley, mint, and capers with the beans. To taste, season with salt, pepper, oregano, basil, vinegar, and agave syrup. Allow 12 hours for the salad to infuse. Adjust the seasoning again if necessary.

MEXICAN PEPPER SALAD

SERVES 2 PORTIONS

FOR THE SALAD

3 peppers, ideally red, yellow, and green

2 beef tomatoes

1 onion

1/2 bunch of chives

1 cup (140 g) frozen sweetcorn

1/2 cup (125 g) canned kidney beans

FOR THE DIP

finely grated zest and juice of 1/2 unwaxed lime

1 tbsp. white wine vinegar

2 tbsp. extra virgin olive oil

1/2 tsp. sea salt

pinch of freshly ground black pepper

pinch of chili powder

pinch of sugar

NUTRITIONAL VALUES

Calories: 400kcal
Fat: 15g (2.2g S.Fat)
Carbs: 55.6g
Protein: 13.8g
Sugar: 6.1g
Sodium: 710mg

METHOD

To make the salad, quarter the peppers and remove the seeds before chopping into bite-sized pieces. Remove the core and seeds from the tomatoes, then cut into small cubes. The onion should be peeled and finely chopped. Finely chop the chives. Drain the sweetcorn and beans in a colander, then rinse with cold water and drain. In a mixing bowl, carefully combine all of the prepared ingredients.

To make the dressing, whisk together all the ingredients in a small bowl. Pour the dressing over the salad and gently toss to combine.

Tortilla chips and guacamole complement this perfectly.

ASIAN NOODLE SALAD

SERVES 2 LARGE PORTIONS

FOR THE SALAD

9 oz. (250 g) vegan mie noodles (from an Asian store)

sea salt

1/2 red pepper

1/2 onion

2 3/4 oz. (75g) bean sprouts

1 tbsp. canola oil

1 1/2 cups (100 g) chopped bok choy

1 tbsp. sesame seeds

2 sprigs of cilantro

FOR THE DIP

1 tbsp. peanut butter

1/2 tbsp. rice vinegar

1/2 tsp. lime juice

1 tsp. agave syrup

pinch of ground cilantro

1/2 tsp. sea salt

pinch of freshly ground white pepper

NUTRITIONAL VALUES

Calories: 237kcal
Fat: 15.7g (2.5g S.Fat)
Carbs: 20.3g
Protein: 7.1g
Sugar: 4.8g
Sodium: 315mg

METHOD

To make the salad, cook the noodles according to package directions in lightly salted water. Drain in a colander, refresh under running cold water, drain thoroughly, and set aside in a large mixing bowl. Remove the pepper's seeds and cut it into strips. Peel and thinly slice the onion. Place the bean sprouts in a strainer and rinse with cold water before draining.

In a wok, heat the oil and sauté the bok choy, pepper, and onion over medium heat. Add the bean sprouts and sauté them briefly as well—the vegetables should be crunchy. Add the vegetables to the bowl of noodles. In a dry pan, toast the sesame seeds until golden brown. Remove the leaves from the cilantro sprigs and finely chop them. Toss the salad with the sesame seeds and cilantro.

To make the dip, combine the peanut butter, vinegar, lime juice, and agave syrup in a small bowl and whisk until smooth. To taste, add the ground cilantro, salt, and pepper. Separately pack the salad and the dip to take with you. To serve, add the dip to the salad and carefully combine all the ingredients.

MACARONI “CHEESE” SALAD

SERVES 2 LARGE PORTIONS

FOR THE MACCARONI

2 1/2 cups (250 g) macaroni

sea salt

4 cherry tomatoes

1/2 bunch of scallions

1/3 cup (50 g) frozen peas

1/3 cup (50 g) frozen sweetcorn

FOR THE SAUCE

1 small, sweet potato

1 small carrot

1 small onion

1 3/4 cups (375ml) vegetable stock

1 small garlic clove (optional)

1 oz. (30 g) cashew nuts

1/2 tsp. Dijon mustard

1/2 tsp. sea salt

squeeze of lemon juice

pinch of freshly ground black pepper

1/2 tsp. sweet smoked paprika

1 1/2 tbsp. vegan margarine

NUTRITIONAL VALUES

Calories: 836kcal
Fat: 18.9g (3.2g S.Fat)
Carbs: 145g
Protein: 26.3g
Sugar: 20.2g
Sodium: 478mg

METHOD

Cook the macaroni in salted water until al dente, according to package directions. Drain in a colander, then refresh under cold running water before allowing to drain. Place aside.

Peel the sweet potato and carrot and cut them into 3/4in (2cm) cubes to make the sauce. Peel and cut the onion into quarters. Cook until the sweet potato, carrot, and onion are tender in the stock (about 10 minutes). 1 cup (250ml) of the stock should be drained and saved. Purée the garlic, sweet potato, carrots, and onion with the reserved stock, cashews, mustard, salt, lemon juice, pepper, paprika, and margarine in a food processor until smooth.

Cut the tomatoes in half. Trim and finely chop the scallions. After draining or defrosting the peas and sweetcorn, pat them dry with paper towels. Combine the macaroni, sauce, tomatoes, scallions, peas, and sweetcorn in a mixing bowl.

KALE, QUINOA, & SWEETCORN SALAD

SERVES 1 PORTION

1/3 cup (50 g) quinoa

1/2 cup (100ml) vegetable stock

1 onion

4 tbsp. extra virgin olive oil

3 cups (200 g) chopped kale

1–2 green onions, green parts only

2 tbsp. (20 g) blanched almonds

2 tsp. sesame seeds

1/2 cup (100 g) frozen sweetcorn

3 tbsp. lemon juice

1 tsp. herb or white wine vinegar

3 tbsp. sesame oil

1 tbsp. agave syrup

sea salt

freshly ground black pepper

NUTRITIONAL VALUES

Calories: 1419kcal
Fat: 109.7g (15.4g S.Fat)
Carbs: 96.3g
Protein: 21.5g
Sugar: 8.5g
Sodium: 154mg

METHOD

Rinse the quinoa in a strainer until the water runs clear, then simmer in the stock according to the package directions (usually about 15 minutes). Peel and finely chop the onion.

In a sauté pan, heat 1 tablespoon olive oil over high heat and sauté the onion for 1 minute. Continue to sauté the kale for 5 minutes. Remove any remaining liquid from the pan and set it aside to cool.

Drain the cooked quinoa into a strainer, rinse with cold water, and set aside to drain. Cut the green onions into rings. Chop the almonds roughly. Toast the sesame seeds in a dry pan until golden brown. Using a strainer, drain the sweetcorn. To make the dressing, whisk together the lemon juice, vinegar, sesame oil, remaining 3 tablespoons olive oil, and agave syrup in a mixing bowl. Season with salt and pepper to taste.

In a mixing bowl, combine the kale and onion mixture with the quinoa, green onions, almonds, sesame seeds, and sweetcorn. Stir in the dressing and taste for seasoning.

FENNEL, BANANA, & FUSILLI SALAD WITH ORANGE YOGURT DRESSING

SERVES 1 LARGE OR 2 SMALL PORTIONS

FOR THE SALAD

1 cup (100 g) fusilli pasta

sea salt

1 fennel bulb.

1 large banana

1/2 apple

FOR THE DRESSING

3/4 cup (200 g) soy yogurt, or other

plant-based yogurt

6 tbsp. orange juice

2 tbsp. extra virgin olive oil

3 tbsp. orange vinegar, or white wine or herb vinegar

1/2–1 heaped tbsp. mild curry powder

1 1/2 tsp. sea salt

1/2 tsp. freshly ground black pepper

1⁄3 cup (50 g) pine nuts

small bunch of parsley

squeeze of lemon juice

NUTRITIONAL VALUES

Calories: 516kcal
Fat: 18.4g (2.6g S.Fat)
Carbs: 84g
Protein: 13.2g
Sugar: 26.3g
Sodium: 498mg

METHOD

To make the salad, cook the fusilli in salted water according to package directions (usually 8–10 minutes). Meanwhile, remove the fennel's tough core, cut off the stalks, and finely grate the bulb. The banana should be peeled and sliced. Peel the apple, remove the core, and finely grate it. Drain the pasta in a colander and rinse with cold water to stop the cooking process, then drain once more. Incorporate the fennel, banana, and apple.

In a small bowl, combine the yoghurt, orange juice, oil, vinegar, curry powder, salt, and pepper for the dressing. In a dry pan, toast the pine nuts until golden brown, then set aside to cool. Remove the leaves from the parsley stalks and finely chop them. Toss the pasta with the dressing, pine nuts, and parsley. Add lemon juice to taste, as well as salt and pepper to taste.

ZUCCHINI “SPAGHETTI” SALAD WITH WILD GARLIC PESTO

SERVES 1 LARGE OR 2 SMALL PORTIONS

FOR THE SALAD

2 medium zucchini

1 1⁄3 cup (200 g) cherry tomatoes

FOR THE PESTO

1⁄3 cup (50 g) pine nuts

2 oz. (60 g) wild garlic

5 tbsp. extra virgin olive oil

2 tsp. yeast flakes

1/2 tsp. lemon juice

1 tsp. sea salt

pinch of freshly ground black pepper

pinch of sugar

NUTRITIONAL VALUES

Calories: 570kcal
Fat: 51.5g (6.4g S.Fat)
Carbs: 26.1g
Protein: 10.7g
Sugar: 7.9g
Sodium: 972mg

METHOD

To make the salad, spiralize the zucchini into long, thin "spaghetti" shapes with a spiralizer. Alternatively, make long, thin slices with a potato peeler and then cut these into fine strips with a knife. In a bowl, combine the zucchini "spaghetti." Cut the tomatoes in half and toss them with the zucchini.

To make the wild garlic pesto, lightly toast the pine nuts in a dry pan until the aroma begins to release. Combine the wild garlic, oil, yeast flakes, lemon juice, salt, pepper, and sugar in a mixing bowl. Using a handheld blender, purée the ingredients to the desired consistency (fine or coarse).

Mix the pesto and zucchini spaghetti salad together before transporting, or pack them separately to take with you. Salad should be served cold.

ANDALUSIAN ASPARAGUS SALAD

SERVES 1 LARGE OR 2 SMALL PORTIONS

3 1/2 oz. (100 g) seitan

15 green asparagus spears

15 white asparagus spears

5 pitted dates

2 small unwaxed oranges

2 tbsp. extra virgin olive oil

1 3/4 oz. (50 g) pitted black olives

1 tbsp. balsamic vinegar

1 tbsp. soy sauce

1/2 tsp. hot paprika

1 tsp. sweet smoked paprika

1/2 tsp. sea salt

pinch of freshly ground black pepper

pinch of ground allspice

1 tbsp. lime juice

NUTRITIONAL VALUES

Calories: 457kcal
Fat: 19.6g (3.3g S.Fat)
Carbs: 27.2g
Protein: 39.7g
Sugar: 15.2g
Sodium: 1948mg

METHOD

Cut the seitan into 1/2-inch (1-cm) cubes. All asparagus spears should have their woody ends removed. Peel the bottom one-third of each green asparagus spear. All of the asparagus spears should be cut diagonally into 11/2in (4cm) long pieces. Set aside the asparagus tips.

Dates, finely chopped 1 orange, finely grate or use a zester to make fine strips Squeeze the juice from both oranges into a bowl.

In a pan, heat the oil and sauté the seitan and asparagus pieces (but not the tips) for a few minutes over medium heat. Combine the olives and orange zest in a mixing bowl. Combine the vinegar, soy sauce, and orange juice in a mixing bowl. Combine both types of paprika, as well as the salt, pepper, allspice, and lime juice in a mixing bowl. Cook for 5 minutes on low heat. Finally, fold in the asparagus tips and dates and cook for a few minutes. The salad is delicious both warm and cold.

PANZANELLA – ITALIAN BREAD SALAD

SERVES 1 LARGE OR 2 SMALL PORTIONS

5 slices of French baguette

8 tbsp. extra virgin olive oil

1/2 small cucumber

5 cherry tomatoes

2 green onions

3–4 sprigs of basil

2 tbsp. balsamic vinegar

squeeze of lemon juice

sea salt

freshly ground black pepper

NUTRITIONAL VALUES

Calories: 791kcal
Fat: 58.3g (8.5g S.Fat)
Carbs: 62.3g
Protein: 13.1g
Sugar: 13.3g
Sodium: 540mg

METHOD

Preheat the oven to the highest setting. Place the baguette slices in a bowl and cut them into bite-sized cubes. Mix in 4 tbsp. of the oil with your hands.

Spread the bread out on a baking sheet lined with parchment paper. Bake for 10 minutes in the centre of the oven, or until crisp (keep an eye on it, as you do not want it to burn). Allow to cool after removing from the oven.

In the meantime, cut the cucumber into bite-sized chunks. Cut the tomatoes in half. Trim the green onions and cut them into rings. Remove the basil leaves and shred them. Combine the cucumber, tomatoes, green onions, basil, and bread cubes.

To make the dressing, whisk together the remaining oil, vinegar, lemon juice, salt, and pepper. Transport the dressing and salad separately and, ideally, combine them 20 minutes before serving to allow the bread to absorb the dressing.

GREEK FARMER’S SALAD

SERVES 1 LARGE OR 2 SMALL PORTIONS

FOR THE FETA

1 small red onion

1 garlic clove (optional)

squeeze of lemon juice

1/2 cup (100ml) extra virgin olive oil

1 tbsp. herb vinegar

1 tsp. sea salt

1 tsp. ground mixed coloured peppercorns

1 tbsp. herbes de Provence

pinch of chili powder

9oz. (250 g) smoked tofu

FOR THE SALAD

1/2 cucumber

1 large beef tomato

1 red onion

2 small yellow peppers

2 tbsp. oregano leaves

1 3/4 oz. (50 g) black olives, pits removed

1 tsp. lemon juice

1/2 tsp. agave syrup

1 tsp. extra virgin olive oil

1 tsp. white wine vinegar

1/2 tsp. sea salt

pinch of freshly ground black pepper

NUTRITIONAL VALUES

Calories: 822kcal
Fat: 69.5g (8.5g S.Fat)
Carbs: 42.7g
Protein: 27.9g
Sugar: 5.2g
Sodium: 1727mg

METHOD

Peel and finely chop the onion and garlic (if using) for the "feta." To make a marinade, combine them in a bowl with the lemon juice, oil, vinegar, salt, pepper, herbes de Provence, and chilli powder. Place the tofu in a freezer bag with the marinade and slice it into 1/2in (1cm) cubes. Seal the bag tightly after pressing the air out of it. Marinate the tofu for 12 hours in the refrigerator.

Peel the cucumber, cut it in half, remove the seeds, and cut into bite-sized pieces for the salad. Similarly, chop the tomato into bite-sized pieces while removing the core. Peel and halve the onion, then slice it into thin rings or finely chop it. Remove the seeds from the peppers and cut into bite-sized strips. Chop the oregano coarsely. Combine all of the salad ingredients in a bowl with the olives.

To make a delicious vinaigrette, whisk together the lemon juice, agave syrup, oil, vinegar, salt, and pepper. Dress the salad with it. Scatter the "feta" cubes on top. This goes well with some fresh flatbread, preferably warmed.

VEGAN MAYONNAISE

SERVES 1 SALAD

1 cup (250ml) soy milk, or other plant- based milk

3/4 cup (200ml) extra virgin olive oil

2 tbsp. white wine vinegar

1 tsp. sea salt

1 tbsp. medium-strength mustard

1/2 cup (100 g) russet potatoes, cooked and mashed

pinch of freshly ground white pepper

pinch of sugar

pinch of curry powder (optional)

1 tsp. lemon juice (optional)

NUTRITIONAL VALUES

Calories: 1543kcal
Fat: 158.9g (22.3g S.Fat)
Carbs: 32.2g
Protein: 12.1g
Sugar: 12.1g
Sodium: 2005mg

METHOD

In a food processor, combine the soy milk and 1/2 cup (100ml) oil until smooth. Process everything again after adding the vinegar, salt, and mustard. While the processor is running, slowly drizzle in the remaining oil. Then add the potatoes and continue to whisk until the mixture is creamy. Season with pepper, sugar, curry powder (if using), and lemon juice to taste (if using). Keep refrigerated until ready to use.

SPEEDY YOGURT AND WALNUT DRESSING

SERVES 1 SALAD

1/2 bunch of chives

1 cup (250 g) soy yogurt, or other plant-based yogurt

juice of 1/2 lemon

1 tbsp. walnut oil

sea salt

freshly ground black pepper

pinch of sugar, or to taste

NUTRITIONAL VALUES

Calories: 249kcal
Fat: 10.7g (1.3g S.Fat)
Carbs: 29.1g
Protein: 12.2g
Sugar: 18.3g
Sodium: 489mg

METHOD

Finely chop the chives. Whisk together the soy yoghurt, lemon juice, and oil until smooth, then fold in the chives. Season the dressing with salt, pepper, and sugar to taste.

THOUSAND ISLAND DRESSING

SERVES 1 SALAD

1⁄4 green pepper

1⁄4 red chile

1 cucumber

1/2 bunch of flat leaf parsley

1/2 cup (100 g) Vegan Mayonnaise (see above)

1/2 cup (150 g) plant-based yogurt

3 tbsp. tomato ketchup

2 tbsp. oat cream

4 drops of sambal oelek, or to taste

2 tsp. lime juice, or to taste

1/2 tsp. sea salt

1/2 tsp. freshly ground white pepper

NUTRITIONAL VALUES

Calories: 526kcal
Fat: 28.1g (0.7g S.Fat)
Carbs: 70.5g
Protein: 7.9g
Sugar: 35.4g
Sodium: 2808mg

METHOD

Seed and finely chop the pepper and chile. Finely chop the cucumber. Remove the leaves from the parsley stalks and finely chop them. In a bowl, combine the mayonnaise, yoghurt, ketchup, and cream. To taste, stir in the sambal oelek, lime juice, salt, and pepper. Incorporate the pepper, chile, cucumber, and parsley into the mayonnaise mixture. Allow the dressing to infuse for 30 minutes before adjusting the seasonings if desired. Chill until ready to use.

TARTAR SAUCE

SERVES 1 SALAD

1 recipe Vegan Mayonnaise (see above)

2 tbsp. cucumber relish (from a jar)

1 tsp. capers, rinsed and finely chopped

pinch of dried chervil

pinch of dried tarragon

1/2 bunch of chives

sea salt

freshly ground black pepper

NUTRITIONAL VALUES

Calories: 78kcal
Fat: 7.1g (0.4g S.Fat)
Carbs: 3.8g
Protein: 0.8g
Sugar: 0.5g
Sodium: 659mg

METHOD

In a small mixing bowl, combine the mayonnaise, cucumber relish, capers, chervil, and tarragon. Finely chop the chives and fold them into the tartar sauce. Season with salt and pepper to taste, then chill.

By adding finely chopped onion to the tartar sauce, you can make it your own.

SOUR CREAM AND PARSLEY DRESSING

SERVES 1 SALAD

1/2 cup (150 g) vegan sour cream

1 tbsp. Dijon mustard

1/2 bunch of flat leaf parsley

1 tsp. linseed oil

1 tbsp. olive oil

pinch of sea salt

pinch of freshly ground black pepper

1 tsp. agave syrup, or to taste

NUTRITIONAL VALUES

Calories: 505kcal
Fat: 48.5g (29.3g S.Fat)
Carbs: 16.5g
Protein: 4.4g
Sugar: 15.5g
Sodium: 567mg

METHOD

In a mixing bowl, combine the sour cream and mustard. Remove the leaves from the parsley stalks, finely chop them, and fold them into the cream mixture. Stir in the linseed and olive oils gradually. Season the dressing with salt, pepper, and agave syrup to taste.

VINAIGRETTE

SERVES 1 SALAD

1 small shallot

3 tbsp. vinegar (white wine, red wine, or herb vinegar)

1/2 tsp. sea salt

pinch of freshly ground white pepper

pinch of sugar

touch of Dijon mustard

1/2 cup extra virgin oil (such as sunflower, safflower, or olive oil)

NUTRITIONAL VALUES

Calories: 157kcal
Fat: 17g (2.4g S.Fat)
Carbs: 2.5g
Protein: 0.5g
Sugar: 0.5g
Sodium: 1009mg

METHOD

The shallot should be peeled and finely chopped. In a mixing bowl, combine the vinegar, salt, pepper, sugar, and mustard. Add the oil gradually, stirring constantly, until everything is emulsified.

The vinegar-to-oil ratio for the vinaigrette should be 1:3, so that the dressing is not too acidic.