- 1 bell pepper, diced
- 1 baby gem lettuce, chopped
- 1 red onion, diced
- 1 punnet of blueberries
- 2 tomatoes, diced
- 1/2 cup (80 grams) of cashews, roughly chopped
- 1/4 cup (40 grams) of diced cucumber
- 1/4 cup (40 grams) of chopped fresh herbs (such as parsley, basil, or cilantro)
- 2 tablespoons (30 grams) of lemon juice
- 1 tablespoon (15 grams) of olive oil
- 1 clove of minced garlic
- 1/2 teaspoon (2.5 grams) of dried oregano
- 1/4 teaspoon (1.25 grams) of salt
- 1/4 teaspoon (1.25 grams) of black pepper
- In a large bowl, combine the bell pepper, lettuce, red onion, tomatoes, blueberries, cashews, cucumber, and herbs.
- In a small bowl, whisk together the lemon juice, olive oil, garlic, oregano, salt, and black pepper to make the dressing.
- Drizzle the dressing over the salad and toss to coat.
- Serve the salad immediately and enjoy!
This recipe yields about 4 servings, and it can be easily doubled or tripled to serve more people. You can adjust the vegetables and herbs to your taste and feel free to add in any additional ingredients that you like. This salad is a refreshing and nutritious option for vegans, and the added ingredients add a crunchy and flavorful twist to the dish.
Here is the nutritional information for one serving of the revised vegan salad with blueberries recipe, based on the ingredients listed above:
- Calories: 220
- Total fat: 14 grams
- Saturated fat: 2 grams
- Cholesterol: 0 milligrams
- Sodium: 240 milligrams
- Total carbohydrates: 25 grams
- Dietary fiber: 5 grams
- Sugars: 12 grams
- Protein: 6 grams
This nutritional information is based on the assumption that the recipe yields 4 servings, and it does not include any additional toppings or condiments that you may choose to add. Keep in mind that the actual nutritional content of your salad may vary depending on the specific ingredients and quantities that you use.