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Vegan Summer Salads That Are Almost Too Pretty to Eat

June 15, 2019 By Nava Atlas Leave a Comment

Summer is prime salad season, and there are so many ways to make them that dazzle both the eye and the palate. Here are some of our favorite summer salads.

Vegan Summer Salads

Some of them can be main dishes; others can complement your plant protein dishes and grilled vegetables. Yes, they might be almost to pretty to eat, but go ahead and dig into these delicious, naturally vegan summer salads featuring fresh seasonal produce.

Vegan Feta and Watermelon Salad with Cucumber and Mint

Who was it who first thought of putting watermelon and feta together in a salad? It’s one of those combinations that seems odd at first, but is actually genius.

Cool Cucumber and Kale Salad with Hot and Spicy Tofu

I just love salads that are both hot and cold — cool greens and raw vegetables layered with warm protein. This cool and refreshing cucumber and kale salad topped with sriracha-sautéed is a prime example.

Chickpeas and Green Beans with Balsamic Mushrooms

I hesitate to call this a salad, though it’s meant to be served at room temperature. It’s an appealing medley of chickpeas and green beans embellished with brown mushrooms sautéed in balsamic vinegar and olive oil — so let’s just call it a cool dish that goes well with many kinds of meals.

Israeli Couscous Salad with Apricots, Tomatoes, and Cucumber

This summery Israeli couscous salad combining herbs, raw veggies, and lush stone fruit makes for a light and refreshing companion to grilled foods or bold-flavored plant-based protein dishes.

Vegan Niçoise-Style Salad 

Bearing its French elegance beautifully, Salade Niçoise is a composed salad that may look fancy, but is incredibly easy to make. The traditional version is often made with tuna, but in this vegan Niçoise salad, it’s replaced with baked tofu, which makes a great stand-in.

Pasta Salad with Quinoa and Corn

Pasta salads embellished with the right ingredients are easy to make and versatile to use. Corn and tomatoes give this pasta and quinoa salad a summery feel, though you can enjoy it any time of year.

Tri-Color Potato and Arugula Salad

This potato salad combines three kinds of potatoes with arugula for an earthy flavor with plenty of eye appeal. If you can’t find purple potatoes, simply substitute another sweet potato or two, and the salad will still be gorgeous and delicious.

Festive Beet and Carrot Salad

The classic beet and carrot salad is made even classier with chopped walnuts and parsley. It brightens everyday meals and dresses up holiday fare. This compatible duo of vegetables are so “grate” in this simple salad.

Thai-Style Zucchini Ribbon Salad

In this Thai-style salad, ever-popular spiralized zucchini noodles create a variation from the original dish featuring green papaya.

See more freh plant-based salads & sides.

Filed Under: Easy Vegan Recipes, Salads & Sides

About Nava Atlas

Nava Atlas is the author of many vegetarian and vegan cookbooks, including 5-Ingredient Vegan, Plant Power, Wild About Greens, Vegan Holiday Kitchen, and many more. A longtime dedicated vegan, find out more about her on this site's About page.

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