Creamy Mexican Summer Salad (No-Cook, Vegan, 10 Min)
This creamy mexi summer salad recipe is a must-try. It packs lots of nutrients that you will love if you fancy veggies.
Equipment
- Large mixing bowl
- Sharp Chef’s Knife
- Cutting board
- Small jar with lid (for dressing)
- Salad tongs or large spoons
Ingredients
- 1 cup kale stems removed and roughly chopped, 65g
- 1 cup baby spinach 30g
- ½ cup carrots shredded, 55g
- ½ cup edamame shelled, 75g
- ½ cup sweet corn kernels fresh, frozen and thawed, or canned and drained, 80g
- ½ cup black beans canned, drained and rinsed, 85g
- 1 cup purple cabbage shredded, 90g
- ½ medium avocado sliced, 75g
- 1 block extra-firm tofu 14 oz / 400g, drained and cubed
- 2 tablespoons hemp seeds raw, 20g
- 2 tablespoons hummus 30g
- 3 tablespoons salsa medium-heat chunky, 45g — adjust to taste
Instructions
- Remove the stems from the kale and roughly chop the leaves. Place the kale in a large mixing bowl and massage with a pinch of salt for about 60 seconds until the leaves soften and turn a deeper green.1 cup kale
- Add the baby spinach, shredded purple cabbage, and shredded carrots to the bowl.1 cup baby spinach, 1 cup purple cabbage, 1/2 cup carrots
- Drain and rinse the black beans. Add the black beans, shelled edamame, and corn kernels to the bowl.1/2 cup black beans, 1/2 cup edamame, 1/2 cup sweet corn kernels
- Drain the tofu, pat it dry with a clean kitchen towel, and cut it into ½-inch (1cm) cubes. Add the tofu cubes to the bowl.1 block extra-firm tofu
- In a small jar or bowl, stir together the hummus and salsa until smooth and combined. The salsa will thin the hummus into a pourable, creamy dressing.2 tablespoons hummus, 3 tablespoons salsa
- Pour the dressing over the salad and toss gently with salad tongs or large spoons until everything is evenly coated.
- Divide between bowls. Top each serving with sliced avocado and a tablespoon of hemp seeds. Serve immediately.1/2 medium avocado, 2 tablespoons hemp seeds
Notes
Storage: Keep the undressed salad base in an airtight container in the fridge for up to 4 days. Store the hummus-salsa dressing separately in a small jar and shake well before using.
Freezing: This salad does not freeze well due to the fresh greens and avocado. Freeze leftover black beans or edamame separately for future batches.
Make-Ahead: Prep and portion the base ingredients into individual containers on Sunday. Add sliced avocado and hemp seeds just before eating to keep them fresh.
Substitution: Swap tofu for drained and rinsed chickpeas or white beans for a different texture while keeping the salad vegan.
Pro Tip: Massage the kale with a pinch of salt for 60 seconds before assembling — this breaks down the tough fibres and makes the leaves tender enough to absorb the dressing properly.
Nutrition
Serving: 1servingCalories: 226kcalCarbohydrates: 19gProtein: 16gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 320mgPotassium: 663mgFiber: 7gSugar: 5gVitamin A: 4294IUVitamin C: 24mgCalcium: 110mgIron: 4mg
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