I used to get bored with eating salads, until I realized I just wasn’t spicing things up enough! There are SO many things you can throw into a salad– grains, nuts, veggies, fruit, faux meat– the list is endless! It’s all about coming up with a great tasting combination, which is why I love this salad because it includes an interesting mix of ingredients that I wouldn’t normally think of pairing together. It really is the perfect summer salad, highlighting the fruits that are in season, adding some veggies and seeds, and some brown rice which makes it light yet filling.
I came across this recipe on Allyson’s blog, Manifest: Vegan. It’s an AMAZING site with beautiful pictures and her own recipes for all things vegan AND gluten-free! Just one look at her mocha ice cream sandwiches and you’ll be MORE than happy to give up diary and products containing gluten…seriously. Allyson will also have a cookbook published soon which I am definitely going to pick up– not only is it great for those of you with food allergies, it’s basically delicious food for everyone!
So here is her recipe for fruity summer salad, except I changed a few things due to the fact that I forgot to get it at the grocery store!
Fruity Summer Salad
In a large bowl place the following ingredients:
- 1 ripe peach, pit removed and diced (I’m still finding different recipes for those peaches taking over the backyard
- 1 rip tomato, diced
- 1 cup fresh cherries, pitted (I also roughly chopped them over and made a bloody looking mess)
- 1 1/2 cups brown rice, cooled (I used Akai rice as that was what was in the rice cooker in case you are wondering what kind of rice is in that picture)
- 2 cups packed spinach, or kale (if you forget to get spinach!), chopped
- 1/2 cup loosely packed chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped scallions aka green onion (you might be thinking onions and peaches?? Just go with it, I promise it’s good!)
- 1/2 cup toasted pumpkin seeds or sunflower seeds
For the dressing, place the following ingredients in a small bowl and whisk together:
- 2 TBS extra virgin olive oil
- 2 TBS balsamic vinegar
- 1 TBS agave nectar or gf brown rice syrup
- 3 TBS water
- 1 tsp sea salt, or to taste
Toss the salad to mix all the yummy ingredients. Drizzle with the dressing and gently mix well.
Another reason I love this salad was this amount of dressing was the perfect amount– everything was lightly coated but the dressing didn’t overpower the flavors in the salad. I actually refrigerated my kale version over night and packed it for lunch today and it was still good and not soggy at all!