Wednesday, 11 July 2012 20:00

Easy & Delicious Raw Salad With The Vegan Zombie

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Type the word "vegan" on YouTube or do a web search for vegan recipes and you'll immediately come across The Vegan Zombie, a video series that shows how fun, simple, and flavorful plant-based cooking can be. I've admired this channel since discovering it last year, especially because of the professional camera work and editing that goes into it. You may have caught me mentioning them in one of my Weekly Roundup videos, which is how I got to know them personally. Chris, the man behind the magic, tried to arrange a video collaboration in December but my crazy schedule prevented me from doing my part. Fortunately their home/film set near Syracuse, NY was directly on the way to Massachusetts during my cross country road trip so I stopped in and we made the following video recipe together. 

This might be a surprise, but I rarely make salads - they just don't seem that appealing to me unless I've tried it before. It takes a lot for a pile of greens to excite me, mainly a tasty dressing and the right toppings (avocado always wins me over). As I made the following recipe with Jon on camera I wasn't expecting it to wow me, but when I took a bite at the end I was pleasantly surprised! In fact, as soon as we heard "that's a wrap", my sister and I downed the salad within a few big bites. So, if you're equally skeptical I highly recommend you give this a try and if you come up with any heavenly modifcations/additions let me know in the comment section!

Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 3 tbsp chopped red onion
  • 1/2 of lemon (juice)
  • 2 fresh basil leaves
  • 1 tbsp fresh parsley
  • 1 tbsp coconut nectar or agave nectar
  • salt & pepper (to your liking)
  • Mixed greens
  • Radicchio, diced
  • 1/2 Avocado, cubed
  • 1/2 Pear, sliced
  • 1/4 cup pine nuts
  • 1/4 cup dried cranberries

Directions:

  1. Blend the top ingredients together to make the dressing
  2. Mix together the mixed greens, radicchio and avocado
  3. Top with pear, pine nuts and dried cranberries
  4. Pour dressing over
Read 4893 times Last modified on Thursday, 12 July 2012 17:01