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Summer Salad

5 from 2 votes

Published: · Modified: by with 1 Comment

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Summer Salad.  Summer is here, and we have all of this beautiful produce to create amazing salads with... so many choices to toss into your bowl! 

I especially love to make salads with vegetables or herbs that I have grown myself.  As a result, I have a beautiful and colorful healthy salad.

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Ingredients

For this recipe, I used cucumber, red pepper, carrots, purple cabbage, cilantro, tangerines and green onions.  If you have other vegetables that you love, toss them in as well.  To give this salad more substance, we added rice noodles to the vegetables and fruits.

The rice noodles are typically served hot in Pad Thai or other cooked dishes.  I found that the rice noodles were a good addition and even though they added carbs, the salad was light, but still filling. The rice noodles  take on the flavor of the surrounding vegetables or dressing to give you a filling and satisfying dish.

The cilantro dressing  was perfect for a flavor compliment for the vegetables and I suggest adding it on the side to allow everyone to decide how much dressing the prefer.

This recipe is vegan, gluten free, and dairy free and so simple that it is ready in less than 30 minutes.  Perfect for all the eaters at your table.

Vegetables chopped
Rice noodles
Mix vegetables and rice noodles
Add cilantro dressing
Serve Summer Salad

Instructions

This salad is so simple that detailed instructions are really not needed.  Basically, chop the vegetables and fruits, cook the rice noodles according to the package directions, blend the dressing in the blender, and enjoy!  This salad is also perfect for left overs, but be sure that you don't add the dressing until time to serve.

Recipe

Summer Salad

Summer Salad

Alkaline Recipes
Summer Salad is perfect for a main course, or as a side dish. Bright, colorful and healthy vegetables combined with rice noodles and topped with creamy cilantro dressing. Vegan, gluten free, dairy free.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories/serving 287 kcal

Equipment

  • High speed blender

Ingredients
 

  • 1 cup shredded carrots
  • 1 cup chopped cucumber
  • 1 cup purple cabbage
  • 1 red pepper, chopped
  • 2 tangerines, peeled
  • ½ cup cilantro
  • 10 green onions
  • 1 cup rice noodles

Cilantro Dressing

  • ½ cup cilantro
  • ½ cup raw cashews, soaked for 1 hour
  • ½ cup water
  • 1 lemon, juice of 1 lemon
  • ½ teaspoon sea salt

Instructions
 

  • Cook rice noodles according to package directions.
    Chop vegetables and add to bowl with rice noodles and mix well. Serve dressing on side.
    Mix vegetables and rice noodles
  • For dressing, combine all ingredients and blend in high speed blender.
    dressing in blender

Notes

Notes:  For rice noodles, be sure to cook according to package directions.  Rice noodles should be added to the boiled water, and remove from heat for 8-10 minutes.

Nutrition

Serving: 1cupCalories: 287kcal
Tried this recipe?Let us know how it was in the comments below
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  1. Manish says

    I really like all of this in summer. You are always giving best information.

    Reply