20 Vegan Salads That Are Fast and Easy

Everyone, including basic steak and potato lovers, enjoys a tasty salad. From lettuce to spinach, to other mixed greens, there are so many possibilities and unlimited nutritious taste potential. Vegan salads are a great way to bring more variety and color to anyone’s diet!

1. Chickpea Quinoa Arugula Salad

Chickpea Quinoa Arugula Salad
© mayatnik, AdobeStock

This is a substantial salad that can be a meal on its own.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

Salad

  • 1 ½ cups prepared quinoa
  • 1 ½ cups chickpeas
  • 5 cups arugula
  • 1 cup cooked edamame
  • 1 chopped red bell pepper
  • 1 peeled and sliced cucumber
  • 2 chopped tomatoes
  • 1 sliced avocado
  • ¼ cup chopped almonds

Dressing

  • ¼ cup lemon juice
  • 3 minced garlic cloves
  • ½ cup olive oil
  • ½ tsp. mustard
  • Salt and pepper to taste

Directions:

  1. Prepare the dressing by combining all dressing ingredients and setting it aside.
  2. Combine the salad ingredients in a bowl.
  3. Toss with the lemon-garlic dressing.

2. Broccoli Salad

Broccoli Salad
© JJAVA, AdobeStock

Even people who aren’t into broccoli love this salad. It’s great for a cookout.

Cooking Time: 10 minutes.
Yield: 2 servings.

Ingredients:

  • ¼ cup vegan mayonnaise
  • 2 tbsp. olive oil
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. Dijon mustard
  • 1 tsp. sugar
  • 2 minced garlic cloves
  • Salt to taste
  • 1 ¼ cup chopped broccoli florets
  • 3 peeled and grated carrots
  • 1 chopped sweet onion
  • ¼ cup dried cranberries
  • ¼ cup almond slivers

Directions:

  1. Whisk together the vegan mayonnaise, olive oil, apple cider vinegar, mustard, sugar, garlic, and salt.
  2. Combine the broccoli, carrots, onion, cranberries, and almonds in a bowl.
  3. Coat with the dressing.

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3. Vegan Potato Salad

Vegan Potato Salad
© nesavinov, AdobeStock

This is so much healthier than regular plain potato salad.

Cooking Time: 15 minutes.
Yield: 6 servings.

Ingredients:

Salad

  • 2 lb. quartered baby red potatoes
  • 1 chopped jalapeno pepper
  • 3 tbsp. minced onions
  • 3 tbsp. pickle relish
  • 3 tbsp. chives

Dressing

  • 1 cup non-dairy yogurt
  • 1 tbsp. sesame oil
  • 2 tsp. Dijon mustard
  • 3 minced garlic gloves
  • 2 tbsp. red cider vinegar
  • Salt and pepper to taste

Directions:

  1. Scrub the potatoes and cook them in boiling salted water for 12 minutes.
  2. Combine the potatoes (you may have to chop them a little smaller), jalapeno pepper, onions, and pickle relish.
  3. Stir together all the dressing ingredients.
  4. Coat the potatoes with the dressing and top with chopped chives.

4. Kale Cabbage Salad

Kale Cabbage Salad
© vaaseenaa, AdobeStock

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

Salad

  • 2 cups chopped kale
  • 1 cup chopped red cabbage
  • 1 cup sliced Brussel sprouts
  • 1 cored apple sliced into matchsticks
  • ½ cup nutritional yeast
  • 3 tbsp. chopped raw pecans

Dressing

  • ¼ cup olive oil
  • 2 tbsp. lemon juice
  • 3 tbsp. apple cider vinegar
  • 2 tsp. Dijon mustard
  • 2 tsp. maple syrup

Directions:

  1. Mix the dressing ingredients in a bottle.
  2. Combine the salad ingredients and coat evenly with the dressing.
  3. Serve immediately.

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5. Kale Salad II

Kale Salad II
© Vadym, AdobeStock

The mango and orange give this salad a tropical summer feel.

Cooking Time: 10 minutes.
Yield: 3 servings.

Ingredients:

Salad

  • 3 cups chopped kale
  • 1 chopped mango
  • 1 peeled and chopped orange
  • ¾ cup sprouts
  • 3 tbsp. chopped mint
  • 3 tbsp. chopped cilantro
  • ¼ cup chopped macadamia nuts

Dressing

  • 1 ¼ cups coconut milk
  • 2 tsp. curry powder
  • 5 tbsp. chopped cilantro
  • 5 tbsp. chopped mint leaves
  • Salt to taste
  • 2 tbsp. lime juice

Directions:

  1. Place all dressing ingredients in a blender and process until smooth.
  2. Toss the salad ingredients in a large bowl and drizzle with the dressing.

6. Green Vegan Salad

Green Vegan Salad
© annata78, AdobeStock

This salad is deliberately prepared with all green ingredients.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

Salad

  • 2 cups shredded romaine lettuce
  • 1 cup shredded green cabbage
  • 1 peeled and sliced cucumber
  • ¾ cup sugar snap peas
  • 3 tbsp. chopped scallions
  • 3 tbsp. chopped parsley
  • 3 tbsp. sunflower seeds
  • 3 tbsp. chopped toasted almonds

Dressing

  • ¼ cup almond butter
  • 2 tbsp. agave sweetener
  • 2 tbsp. tamari (vegan soy sauce)
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. avocado oil

Directions:

  1. Combine the salad ingredients in a bowl.
  2. Stir together the dressing ingredients.
  3. Drizzle the salad with the dressing.

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7. Vegan Taco Salad

Vegan Taco Salad
© kucherav, AdobeStock

Vegan taco salad? Absolutely, and it’s delicious, too, while using a lentil mixture as the meat.

Cooking Time: 5 minutes.
Yield: 4 servings.

Ingredients:

  • 1 chopped onion
  • 2 cups cooked brown lentils
  • ½ cup vegetable broth
  • ½ tsp. garlic powder
  • ½ tsp. chili powder
  • 1 tsp. cumin
  • Salt and pepper to taste
  • 3 cups shredded romaine lettuce
  • 1 chopped tomato
  • 2 peeled and grated carrots
  • 1 chopped green bell pepper
  • 2 cups corn
  • 1 cup refried beans
  • ¾ cup vegan sour cream

Directions:

  1. Add the onion, lentils, vegetable broth, garlic powder, chili powder, and cumin to a pan.
  2. Heat for 5 minutes and stir frequently.
  3. The liquid should be evaporated; if not, drain.
  4. Divide the romaine lettuce between 4 plates.
  5. Add the lentil “meat” to each and top with carrots, bell pepper, corn, and refried beans.
  6. Spoon some vegan sour cream on top of each.

8. Macaroni Salad

Macaroni Salad
© Brent Hofacker, AdobeStock

A macaroni salad is a standard at any picnic. Everyone will love this vegan version.

Cooking Time: 10 minutes.
Yield: 2 servings.

Ingredients:

Salad

  • 1 cup gluten-free pasta
  • 1 peeled and grated carrot
  • 3 diced celery stalks
  • ¼ tsp. thyme
  • 3 tbsp. diced scallions
  • 2 tbsp. chopped parsley

Dressing

  • ¼ cup vegan mayonnaise
  • 3 tbsp. chopped pickles
  • 2 tbsp. apple cider vinegar
  • 2 tsp. Dijon mustard
  • Salt and pepper to taste

Directions:

  1. Prepare the pasta according to the directions. Set aside and let cool.
  2. Combine the dressing ingredients.
  3. In a bowl, add the pasta, carrots, celery, thyme, scallions, and parsley.
  4. Drizzle the salad with the dressing and toss.

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9. Thai Quinoa Salad

Thai Quinoa Salad
© alex9500, AdobeStock

This is the perfect lunch salad with a stunning dressing.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

Salad

  • 1 peeled and grated carrot
  • 2 cups cooked quinoa
  • 2 cups chopped red cabbage
  • 1 chopped red bell pepper
  • 1 ½ cup chopped kale
  • ¼ chopped walnuts
  • 1 tbsp. lime juice
  • ¼ cup chopped cilantro

Sauce

  • ¼ cup creamy peanut butter
  • 1 tsp. grated ginger
  • 1 tbsp. liquid aminos
  • 1 tsp. grated ginger
  • 1 tbsp. agave
  • 3 tbsp. water
  • 1 tsp. white vinegar

Directions:

  1. Toss all the salad ingredients in a bowl.
  2. Combine the dressing ingredients and drizzle over the salad.

10. Tossed Salad

Tossed Salad
© hmzphotos, AdobeStock

Sometimes, you just need a simple tossed salad. This is the one. Just focus on making it as colorful as possible.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

  • ½ cup vegan croutons
  • 4 cups chopped romaine lettuce
  • 1 chopped onion
  • 1 sliced tomato
  • 1 chopped red bell pepper
  • 1 peeled and sliced cucumber
  • 1 peeled and sliced carrot
  • 3 sliced radishes
  • ¼ cup black olives
  • 3 tbsp. walnuts
  • Salt and pepper to taste
  • ¼ cup balsamic vinaigrette

Directions:

  1. Combine the salad ingredients.
  2. Season with salt and pepper.
  3. Toss the balsamic vinaigrette.

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11. Spinach Apple Salad

Spinach Apple Salad
© mizina, AdobeStock

This is an elegant salad for company. Non-vegans can use goat cheese instead of vegan feta.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

  • 2 thinly sliced apples
  • 4 cups chopped baby spinach leaves
  • 3 cups mixed greens
  • ¼ cup chopped pecans
  • ¼ cup vegan feta cheese
  • ¼ cup balsamic vinaigrette

Directions:

  1. Combine the apples, spinach, mixed greens, pecans, and vegan feta cheese in a bowl.
  2. Toss with the balsamic vinaigrette.

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12. Asian Slaw Salad

Asian Slaw Salad
© fahrwasser, AdobeStock

Enjoy this Asian slaw with its delectable dressing. It’s crunchy and wonderful.

Cooking Time: 10 minutes.
Yield: 8 servings.

Ingredients:

Salad

  • 3 cups shredded red cabbage
  • 3 cups shredded white cabbage
  • 4 peeled and grated carrots
  • 1 ½ cup chopped broccoli florets
  • 1 cup quartered Brussel sprouts
  • 1 ½ cup chopped cilantro
  • 1 cup chopped parsley
  • ½ cup chopped almonds
  • ¼ cup chopped scallions

Dressing

  • ½ cup sesame seed oil
  • ½ cup rice wine vinegar
  • ½ cup almond butter
  • 3 minced garlic cloves
  • 2 tbsp coconut aminos
  • ½ tsp. sriracha sauce
  • 1 tbsp agave sweetener
  • Salt to taste

Directions:

  1. Chop the vegetables with a food processor – it’s easier.
  2. Add the red cabbage, white cabbage. carrots, broccoli florets, Brussel sprouts, cilantro, and cilantro to a large bowl.
  3. Top with the almonds and scallion.
  4. Combine the dressing ingredients in a small bowl and whisk them together well.
  5. Toss the slaw salad with the dressing and refrigerate.

13. Avocado Salad

Avocado Salad
© anna_shepulova, AdobeStock

This is the best refreshing salad on a summer’s day.

Cooking Time: 10 minutes.
Yield: 2 servings.

Ingredients:

Salad

  • 2 diced avocados
  • 1 cup halved grape tomatoes
  • 1 peeled and sliced cucumber
  • 1 cup corn kernels
  • 1 small chopped red onion
  • 1 tbsp. chopped basil
  • 2 tbsp. chopped parsley
  • 2 minced garlic cloves

Dressing

  • 2 tbsp. lemon juice
  • 1 tsp. agave sweetener
  • 1 tsp. Dijon mustard
  • Salt and pepper to taste
  • ¼ cup olive oil

Directions:

  1. Combine the lemon juice, agave sweetener, mustard, salt, pepper, and olive oil for the dressing.
  2. Add the salad ingredients to a bowl and drizzle with the lemon dressing.

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14. Vegan Crab Salad

Vegan Crab Salad
© tycoon101, AdobeStock

A creamy faux crab salad can be an appetizer with crackers or enjoyed as a salad on its own.

Cooking Time: 1 hour 10 minutes.
Yield: 16 servings.

Ingredients:

  • 3 ½ cup firm tofu
  • 1 ½ tbsp. capers
  • 2 tsp. Old Bay seasoning
  • 2 tbsp. chopped scallions
  • 3 tbsp. chopped red bell pepper
  • 2 chopped celery stalks
  • 3 tbsp vegan mayonnaise
  • ½ tsp. red pepper flakes – optional
  • Half a head of lettuce - torn

Directions:

  1. Make sure all the liquid has been squeezed out of the tofu.
  2. Grate the tofu using a box grater – it really does work.
  3. Combine the grated tofu, capers, Old Bay seasoning, chopped scallions, chopped red bell pepper, celery stalks, vegan mayonnaise, and red pepper flakes, if using.
  4. Refrigerate for 1 hour and serve on a bed of lettuce.

15. Vegan Tuna Salad

Vegan Tuna Salad
© Lumixera, AdobeStock

Using a potato masher to mash the beans works perfectly.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

  • 30 oz. drained canned chickpeas
  • 3 tbsp. pickle relish
  • 3 chopped celery stalks
  • 1 chopped small onion
  • 1/3 cup vegan mayonnaise
  • 1 tsp. chopped capers
  • ½ tsp. Dijon mustard
  • 1 tsp. tamari
  • Salt and pepper to taste

Directions:

  1. Place the chickpeas in a bowl and mash them well.
  2. Stir in the remaining ingredients and combine well.
  3. Serve on a bed of lettuce or gluten-free vegan crackers.

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16. Four Bean Salad

Four Bean Salad
© JJAVA, AdobeStock

Four types of beans and a great dressing for a genuine taste experience. This is a must for every cookout.

Cooking Time: 10 minutes.
Yield: 16 servings.

Ingredients:

  • 1 15 oz. can of drained green beans
  • 1 15 oz. can of drained chickpeas
  • 1 15 oz. can of drained kidney beans
  • 1 15 oz. can of drained garbanzo beans
  • 1 sliced onion
  • 1 chopped red bell pepper
  • 1 tbsp. agave sweetener or as needed
  • ¾ cup apple cider vinegar
  • ¼ cup olive oil
  • Salt and pepper to taste

Directions:

  1. Combine all ingredients and refrigerate overnight.

17. Black Bean and Corn Salad

Black Bean and Corn Salad
© fotogal, AdobeStock

This makes a hearty salad, or you can use it as a tortilla filling.

Cooking Time: 10 minutes.
Yield: 6 servings.

Ingredients:

  • 5 tbsp. olive oil
  • 3 tbsp. lime juice
  • 2 minced garlic cloves
  • Salt and pepper to taste
  • ½ tsp. cumin
  • 1/8 tsp. cayenne pepper
  • 2 15 oz. drained black beans
  • 1 cup roasted corn kernels (if not roasted, canned, or frozen is fine)
  • 1 diced avocado
  • 1 chopped jalapeno pepper
  • 3 chopped Roma tomatoes
  • ¼ cup chopped fresh cilantro

Directions:

  1. Combine the olive oil, lime juice, garlic cloves, salt, pepper, cumin, and cayenne pepper in a jar and shake.
  2. Toss together the black beans, corn, avocado, jalapeno pepper, tomatoes, and cilantro in a bowl.
  3. Drizzle the salad with the dressing.

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18. Cucumber Salad

Cucumber Salad
© nesavinov, AdobeStock

Few salads are as refreshing as a cool cucumber salad, and it goes with any meal.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

  • 2 chopped tomatoes
  • 1 large peeled and chopped cucumber
  • Salt and pepper to taste
  • ¼ cup crumbled vegan tofu cheese – or to taste
  • 2 tbsp. light Italian salad dressing
  • 3 tbsp. chopped parsley

Directions:

  1. Combine the tomatoes, cucumber, salt, pepper, and crumbled vegan tofu cheese in a bowl.
  2. Drizzle with the salad dressing and top with chopped parsley.

19. Beets and Mixed Greens

Beets and Mixed Greens
© vaivirga, AdobeStock

If you prefer, you can cook up fresh beets.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

  • 6 cups mixed greens
  • 2 cup quartered/bite-sized prepared canned beets
  • 2 tsp. chopped shallot
  • 5 tbsp. chopped walnuts
  • ½ tsp. orange zest
  • ¼ cup lemon herb vinaigrette

Directions:

  1. Place the mixed greens on a large plate.
  2. Top with the beets, shallots, and walnuts.
  3. Drizzle with the lemon vinaigrette.

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20. Vegan Waldorf Salad

Vegan Waldorf Salad
© Ildi, AdobeStock

The magnificent Waldorf Hotel made this salad famous. This is an excellent vegan version.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

Salad

  • 1 ½ cups butter lettuce
  • 2 diced Granny Smith apples
  • 1 cup diced grapes
  • 4 chopped celery stalks
  • ½ cup chopped dates
  • ¾ cup chopped walnuts

Dressing

  • 1 cup tofu with liquid squeezed out
  • ¼ cup soy milk
  • 3 tbsp. lemon juice
  • 2 tbsp. agave sweetener
  • Salt to taste – taste-test first

Directions:

  1. Place the dressing ingredients in a blender and process until smooth.
  2. Transfer the lettuce to a bowl and toss with the remaining salad ingredients.
  3. Drizzle with the dressing.
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