Two Easy Make Ahead Vegan Salads 

Recently, my husband was ripped apart for not being a militant vegan because every once in awhile we eat seafood.  Like clams, and I guess clams have feelings??  So do scallops? And shrimp?

Well whatever, he  (hubby) is in the seafood industry and we will continue to partake in yellow fin and crab.  We aren’t pescatarians because we do not eat diary or eggs.  So I don’t know what I’m called but these recipes I’m sharing are “Vegan.”

Here are two very yummy and quick to put together salads.  I always have these ingredients on hand and both recipes are great for lunches or a side at dinner.

Remember I’m not a measurement girl so I’ll try my best to give my best estimates.

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Greek Salad

1 cucumber peeled and chopped

3 stalks of celery, chopped

4 tomatoes, chopped

1/2 jar pitted kalamata olives (I use the Trader Joes brand) drained

1/2 red onion, chopped

3/4 tbsp oregano

Salt, pepper

Olive oil

Optional: 1/2 can garbanzo beans


Mix all ingredients except the olive oil together.

When ready to serve add olive oil.

You could probably add balsamic vinegar but the olives do the trick for me in making it taste Greek’ish without the feta cheese.

I love this salad and recently always have it in my fridge.

Edamame Salad

Another super easy salad. Buy your ingredients in the frozen section of Trader Joes or your favorite grocer. Use organic whenever you can.

1/2 bag shelled edamame, defrosted

1/2 bag sweet organic corn, defrosted

1/2 bag petite peas, defrosted

1 can black beans, drained and rinsed

1/2 red onion, finely chopped

Dressing; Fresh basil, salt, pepper,

1/4 cup olive oil and red wine vinegar.

Add all ingredients and mix together.


Two very easy Vegan salads.

Enjoy,

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