Happy Monday, food lovers! Is it me or is 2026 flying by?
Each new week arrives with the feeling that it’s come too soon…maybe it’s just me.
The good news? The weather has been mostly fantastic, with a little bit of rain & thunder here and there, which means I’m eating fresh and colorful. We all know how much I love my vegan salad recipes, and here’s a new one honestly I’ve never tried before.
It’s full of fresh, seasonal ingredients, plus frozen edamame beans to fill it out. The best thing about this vegan summer salad? It’s super easy to make and you can pair it with your favorite vegan protein, or eat it as it is.
Fresh or Nah?
The easy answer is, it’s up to you. I used almost exclusively fresh ingredients but the edamame were frozen and I dropped them in boiling water for just a few minutes. You can’t tell they’re not fresh…or maybe you can. Honestly I’m not sure I’ve ever had fresh edamame before so…
Vegan Salad Dressing
For this vegan summer salad recipe I strayed a little from my mustard vinaigrette or cocogurt vegan salad dressings. For this one I went for an agave-mustard dressing with lime juice. It’s super easy, just combine the ingredients and whisk until blended and you’re ready to go.
Kitchen Tools:
Salad bowl
Veggie brush
Small pan
Baking sheet
Chopping board
Kitchen knife
Whisk
Ingredients:
Peaches
Corn
Edamame
Shallot
Cucumber
Mustard
Agave Syrup
Lime juice
Salt & pepper
Instructions
*Chop shallot and saute, or if you’re feeling really lazy, season and pop it in the oven along with the corn and edamame.
*Chop all the veggies about the same size and put them in a large salad bowl.
*In a small mixing bowl, whisk together mustard, agave syrup and lime juice. Add smoky paprika for extra flavor.
*Toss everything together in a bowl and serve. You can chill the salad first if you want, but it’s not necessary.
*Serve on it is own, or with your favorite vegan protein on the side.
enjoy!
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Tell me what you think about this!