Description
Chef David Haicks vegan salad is a refreshing mix of cucumbers, berries, and dill. Perfect for a light lunch or summer side.
Ingredients
Units
Scale
- 0.25 cups (59 ml) Baby Arugula
- 1 each English Cucumber, sliced and cut into sticks
- 1 each Radish, sliced
- 2 each Blackberries or Raspberries, cut in half
- 1 tbsp (15 ml) Dill Vinaigrette
- Fresh Dill
- Vegan Cream Cheese
- 0.25 cups (59 ml) Fresh Dill
- Juice of 1 lemon
- 0.25 cups (59 ml) cold pressed grape seed oil
- Sea salt
Instructions
- Combine ¼ C fresh dill and the juice of 1 lemon in a blender. Purée while adding ¼ C cold-pressed grape seed oil and season with sea salt.
- Place arugula in the center of the plate; arrange five cucumber sticks on top of the arugula.
- Arrange sliced radish and cucumber on top of the arugula.
- Place berries throughout the salad.
- Drizzle vinaigrette over the vegetables and garnish with fresh dill and vegan cream cheese.
Notes
- For optimal flavor, use fresh, high-quality dill. Dried dill can be substituted, but use less (about 1 teaspoon) and consider adding it towards the end of preparation to avoid bitterness.
- To prevent the salad from becoming watery, gently pat the cucumber sticks dry with a paper towel before arranging them on the arugula.
- Leftover salad is best enjoyed within 24 hours. The cucumbers may soften significantly after that time.
- Prep Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5
- Sodium: 100
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 12
- Carbohydrates: 20
- Fiber: 3
- Protein: 2