This is my go-to salad!

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I seriously have made this salad several times in the last few weeks. It’s so good, and perfect for dinner or lunch. The texture of all the vegetables blends perfectly and it all tastes so good together. I added Just Egg for extra flavor and then did pita chips instead of croutons for some additional crunch. This is probably my favorite salad I’ve ever had or made, and that’s saying a lot.

Ingredient details:

• Arugula – I am really obsessed with arugula currently and think it’s perfect for salads. It’s less watery than its other leafy counterparts so it stays fresh longer and holds together well when prepped for a work lunch.
• Peas – I used 12oz of frozen english peas, but also like them fresh as well. Whatever you have available to you should work great! If frozen, just thaw out on low heat for a few minutes but make sure not to get too hot.
• Avocados – I used two medium avocados and drizzled lime juice and topped with salt before adding to the salad. This amount adds such a great texture and then avocado is in every bite, without being too overpowering.
• Just egg – I honestly live for just egg. If you’re not into it, you could sub for an eggy tofu scramble, or even just using chickpeas will add a mild and tasty flavor to the otherwise very green and veggie packed salad.
• Vegan Cheese – I used So Delicious mozzerella. I currently really like this brand for my shredded cheese.
• Dressing – I used a store bought vegan ranch dressing. I currently don’t have my own vegan ranch dressing I make, but would like to make one soon.
• Onion – I really recommend red onion or a shallot for this salad to have that sharp bite.
• Chips (optional) – I really liked adding a little bit of crunch to the salad with the pita chips. I crushed them up a bit (and used some from the bottom of the bag) and it tasted so good with all the other flavors!

Recipe List

Ingredients:

12oz Just Egg

12oz peas

1/2 red onion

2 medium avocados

6oz vegan cheese

5oz arugula

1tbsp lime juice

1/2tsp salt

1/2 tsp pepper

Vegan ranch dressing

Optional: pita chips or croutons

Instructions:

1. Cook just egg and add pepper.
2. Slice red onion and avocado.
3. Top avocados with lime and salt.
4. Assemble salad by laying a bed of arugula, then topping with all the different veggies, just egg, and cheese. Drizzle dressing over top and add optional chips/croutons.
5. Serve and enjoy!

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