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Everything-But-Meat Salad

Serves 6


    Everything-But-Meat Salad

    If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish!


    Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. 

    Endlessly customizable

    When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.


    Everything-But-Meat Salad


      • 2 cups (500 mL) packed kale, washed, spun dry, and torn into bite-sized pieces
      • 1 Tbsp + 1/4 cup (15 mL + 60 mL) extra-virgin olive oil, divided
      • 1 head Romaine, washed, spun dry, and shredded
      • 1/2 head radicchio, shaved
      • 4 large curly endive leaves, washed, spun dry, and torn into bite-sized pieces
      • 1/2 unpeeled cucumber, cut into matchstick pieces
      • 1 large carrot, peeled and grated
      • 1 cup (250 mL) grape tomatoes, halved
      • 4 large radishes, shaved
      • 1 crisp, green unpeeled apple, cored and thinly sliced
      • 1/4 small, sweet onion, shaved into rounds
      • 2 Tbsp (30 mL) seasoned rice vinegar
      • 2 tsp (10 mL) Dijon mustard
      • 1 tsp (5 mL) maple syrup
      • 1/2 tsp (2 mL) sea salt
      • 1/4 tsp (1 mL) freshly ground black pepper
      • 1/2 cup (125 mL) toasted nuts such as walnuts or hazelnuts, chopped, or pumpkin seeds
      • 1/2 cup (125 mL) toasted nuts such as walnuts or hazelnuts, chopped, or pumpkin seeds
      • Nasturtium flowers (optional)



      In large bowl, place kale and drizzle with 1 Tbsp (15 mL) oil; using your fingertips, rub oil into leaves to soften. Add Romaine, radicchio, endive, cucumber, carrot, tomatoes, radishes, apple slices, and sweet onion, separated into rings.


      In small bowl, combine vinegar, mustard, syrup, salt and pepper. Whisk to blend. Gradually whisk in 1/4 cup (60 mL) oil until emulsified. Drizzle over salad and gently toss to coat. Top salad with nuts and hemp hearts. Garnish with nasturtium flowers, if available.



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      If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.