vegan summer salad with creamy, sweet & tangy dressing (low-fat, oil-free, LFPB recipe)
written by Nina Shantel, blog: RealDietHelp.com, published August 17, 2022
This low-fat, plant-based, oil-free, nut-free, vegan, simple refreshing summer salad has only six ingredients, yet, it has a depth of flavor and is full of nutrition. It’s my favorite salad combination that I eat almost every morning.
The sweet, tangy, creamy dressing contains just two ingredients: a rich, syrupy-sweet, tangy balsamic vinegar, and creamy, rich tahini from blended sesame seeds into a seed plant-butter.
This micronutrient-packed salad is filled with fiber, Vitamin K, Vitamin C, calcium, iron and folate (great for pregnant moms!). Even without dairy, animal protein, beans, or grains, this plate contains 12 grams of protein, which is impressive.
This anti-inflammatory hydrating salad has 350 calories, 7 grams of plant fats, 53 net grams of whole food carbohydrates, and fuels my tough weightlifting workouts.
- 2 handfuls washed mixed greens
- Handful of sugar snap peas, ends removed, cut in half
- 2 oranges, peeled, sliced in half, pith removed, and cut into bite-size pieces
- 2 nectarines, cut into bite-size pieces, toss out the pit
- 2 teaspoons tahini
- 2-3 teaspoons balsamic vinegar
Recipe (watch video below or follow written instructions):
Cut mixed greens on cutting board into bite size pieces and place on a large plate. Add sugar snap peas. Toss salad gently with your fingers. Add orange and nectarine slices and gently toss with your fingers again. Drizzle tahini, one teaspoon at a time over salad. Lastly, drizzle balsamic vinegar, one teaspoon at a time over the top of the salad. You can add raw walnuts if you want more fat and more crunch to the salad. Eat slowly, with a large fork and enjoy!
350 calories, 12 grams protein, 53 grams net carbohydrates, 7 grams of fat
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