The Spicy Spatula

Happy Hump Day friends, foodies and lovers of all things vegan!

Today was my cover reveal for my latest contemporary romance novel, Make Me Want To Love You and as such, this post is late because things have been–still–hectic lately. If you’re curious to know more check out the cover reveal or just go ahead and pre-order it TODAY!!!

Things have been busy, sure, but then again things are always busy aren’t they? I have too many jobs to count–ghostwriter, author, blogger, traveler and more–which means there’s no such thing as down time and even though a proper salad can be time-consuming, I think it’s totally worth the effort because my hunger will be satisfied longer which means I won’t have to stop for food (or snack) breaks.

Salads are my jam and I’ll fight anyone who wants to argue about it, but most days I don’t have to because if you like salad, you can appreciate the beauty and wonder of such a colorful and nutritious (pssst…and low calorie) meal. And if you think it’s rabbit food, well you’ll earn soon enough.

This vegan salad recipe is actually a vegan version of Horiatiki Salad which is just another way of saying Greek Salad. except this isn’t the one you get at those big chain restaurants that have entirely too much red onion and not enough cucumber and tomato.

Oh no, this one has other goodies like capers, bell peppers and vegan feta because…well because I was eager to test out this new vegan feta cheese and built a salad around it. Okay?

Do as much prep work first as you can and this will be the tastiest and fastest vegan salad you’ve made this month! (Ha, see what I did there?)

Kitchen Tools:

*Salad bowl & mixing bowl
*Salad spinner
*Cutting board
*Knife
*Tongs

Ingredients:

Instructions:

*Chop and weigh the salad first so you can start rinsing it in your salad spinner. If you don’t buy bagged lettuce you already know how much dirt lurks in there and a salad spinner is your best friend. Fill and dump until the water is clear…it’s for your health.

*Make the salad dressing: whisk together spicy mustard, dill, lemon juice, balsamic vinegar and cocogurt. I know it sounds weird but trust me, it’ll work.

*Chop the rest of the veggies and add them to a big salad bowl as you go.

*Spin the salad dry and place it in the mixing bowl.

*Slowly add vegan salad dressing over the top and toss it together until it’s all coated.

*Top with diced or crumbled vegan feta. This particular vegan feta wasn’t conducive to crumbling so I used my handy dandy kitchen knife to get the job done and I sprinkled them on top just for photos.

*Garnish with more lemon, dill and parsley if you want and enjoy!

**Just in case you’re wondering, this baby clocked in at 349 calories but you could reduce it by a lot if you forego the vegan feta cheese.**

What’s your go-to salad when you need something crunchy, raw and delicious?

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