Salad Remnoise with Sunflower Seed Dip

A salad made from veggies found in the fridge - tastier than tasty can be

Where I live it is starting to warm up and I love this time of the year. It is warm enough to eat salads every meal of every day which brings me great joy as salad is my favourite food. What I especially love during spring is salad with some cooked components and some raw ingredients too. As I sat writing this blog last Thursday I thought I would embark on sharing a vegan Nicoise recipe or a vegan version of a Caesar Salad recipe and started to write my shopping list when I thought hey hold it lets go see what is in my fridges (I have three for the business) and low and behold I found enough veggies to create a taste sensation.

Packed with protein to keep even the biggest of meat eaters happy this salad is a winner. You can easily adapt the recipe to suit what you may have in the fridge too. Below the recipe I have suggested some alternatives to the veggies I found in the fridge. The sunflower mix is something that you can make up at the beginning of the week and add to any salad or sandwich.

By the way I have called the salad Remnoise as I used remaining veggies in my fridge and I as I mentions above I was a bit inspired by the famous Salad Nicoise.

Salad Remnoise with Sunflower Seed Dip

Ingredients

1 white sweet potato
1 cob corn
½ fennel bulb
8 green beans
1 avocado
2 tomatoes
10 olives
1 carrot
2 cos lettuce

Sunflower dip

¾ cup sunflower seeds soaked for 2 to 4 hours
2 tbsp hemp seeds
1 sheet of nori roll or 1 tbsp dulse flakes
3 tbsp home made mayo (see my Vegan Mayonnaise recipe)
8 capers salt rinsed off
1 spring onion

Dressing

2 tbsp olive oil
2 tbsp apple cider vinegar
2 drops – like tiny tiny drops maple syrup
salt and more salt to taste and pepper- preferably ground white pepper

Method

Cut the sweet potato into 2 cm pieces, the corn into wheels, the beans in small pieces and the fennel in slices. Place the sweet potato in a saucepan with salted water and bring to the boil. Then add the corn, beans and fennel and cook for 5 to 8 minutes or until the sweet potato is cooked through. Drain and set aside.

Grate the carrot, cut the tomatoes in wedges, take the stones out of the olives and slice the avocado. Wash the lettuce and arrange in a bowl or on a platter.

Make the dip by placing the drained and rinsed sunflower seeds in a food processor, whizz until the sunflower seeds are broken down then add all the other ingredients whizz until it starts to form a ball or the sunflower seeds are broken down.

Mix the salad dressing ingredients together either in a glass jar or with a whisk.

Layer everything including the sunflower dip on the lettuce in any arrangement you think looks creative. Serve with the dressing.

Alternative veggies for the salad if you haven’t got in your fridge what I had.

Carrot- beetroot or turnip
Sweet potato- potato or celeriac
Avocado- cucumber
Tomato- just leave it out its not necessary
Green beans- snow peas, snap peas, green peas or zucchini cos lettuce – any lettuce
Corn- something sweet like beetroot or roast cauliflower would be magic- or some mushrooms
Fennel bulb- swede

Basically you can make this salad up. The most important thing is you have a mix of cooked and raw veg and you make the sunflower dip.

Balanced Vegan Meals and Learning to Adapt Recipes

If you would like to learn how to create well balanced plant based meals or learn how to adapt regular recipes into vegan recipes using locally in season, organically grown produce then the foundation module of The Vegan Chef and Lifestyle Training is for you. So far 63 people have attended the foundation module and there is plenty of opportunity to join in next year with classes in April, May, August, October and November. For more information visit our Modules, Dates and Pricing page.

Hope you all have a great week and I look forward to hearing any feedback any of you might have on the recipes I share with you. Please feel free to let people know about the free iron rich ebook I share with anyone who signs up to the blog posts. It has so many valuable tips in there especially for people embarking on a plant based diet.

With gratitude Veet

Categories:Sauce/Dips Salads

Tags:Salad sunflower seeds sweet potato lettuce Corn