Vegan Almond Salad Recipe

Mixed greens: A blend of leafy greens such as spinach, arugula, and lettuce, providing a fresh and nutritious base for the salad.

Cherry tomatoes: Small, sweet tomatoes that add a burst of flavor and color to the salad.

Toasted sliced almonds: Thinly sliced almonds that have been toasted to bring out their nutty flavor and add a crunchy texture.

Avocado: A creamy fruit that adds richness and healthy fats to the salad.

Red onion: Thinly sliced for a mild, slightly sweet flavor that complements the other ingredients.

Olive oil: A healthy fat used as the base for the salad dressing.

Lemon juice: Freshly squeezed to add a tangy, citrusy flavor to the dressing.

Dijon mustard: Adds a bit of spice and depth to the salad dressing.

Salt: Enhances the flavors of the salad and dressing.

Pepper: Adds a touch of heat and balances the flavors in the salad.

Toasting almonds enhances their flavor and adds a delightful crunch to the salad. Spread the sliced almonds in a single layer on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they are golden brown. Keep a close eye on them to prevent burning, and give them a stir halfway through for even toasting.

• mixed greens - Substitute with baby spinach: Baby spinach provides a similar texture and nutritional profile.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size.

• toasted sliced almonds - Substitute with toasted sunflower seeds: Sunflower seeds offer a similar crunch and nutty flavor.

• avocado - Substitute with diced cucumber: Cucumber provides a refreshing crunch and moisture.

• red onion - Substitute with green onions: Green onions offer a milder onion flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and mild flavor.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tang.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a bit more texture.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor with potentially more minerals.

• pepper - Substitute with white pepper: White pepper offers a similar spiciness with a slightly different flavor profile.

• To keep your vegan almond salad fresh, store the mixed greens, cherry tomatoes, toasted sliced almonds, avocado, and red onion separately in airtight containers. This prevents the greens from wilting and the other ingredients from becoming soggy.
• If you have already combined the salad, transfer it to an airtight container and place a paper towel on top before sealing. The paper towel will absorb excess moisture, keeping the salad crisp.
• For the dressing, store it in a small jar or container with a tight-fitting lid. Shake well before using it again to ensure the olive oil, lemon juice, and dijon mustard are well mixed.
• When ready to serve, combine the salad ingredients and pour the dressing over just before eating to maintain the freshest taste and texture.
• If you plan to freeze any components, avoid freezing the mixed greens and avocado as they do not thaw well. Instead, freeze the toasted sliced almonds and red onion separately in freezer-safe bags or containers.
• To thaw frozen ingredients, place them in the refrigerator overnight. Once thawed, add them to your fresh salad mix.
• Always taste and adjust the seasoning of your salad after storing or freezing, as flavors can mellow over time. Add a bit more salt and pepper if needed to bring back the vibrant flavors.

• If you have leftover vegan almond salad, it's best to store the mixed greens and dressing separately to maintain freshness. However, if they are already combined, follow these steps:

• Refrigeration: Store the salad in an airtight container in the refrigerator. Consume within 1-2 days for optimal freshness.

• Reheating the Almonds: If you want to revive the crunch of the toasted sliced almonds, spread them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 5 minutes. Let them cool before adding back to the salad.

• Refreshing the Greens: If the mixed greens have wilted, place them in a bowl of ice water for a few minutes to crisp them up. Drain thoroughly before adding back to the salad.

• Avocado: If the avocado has browned, you can replace it with a fresh one. Dice a new avocado and mix it into the salad just before serving.

• Dressing: If the dressing has separated, give it a good whisk or shake in a sealed container before pouring it over the salad again.

• Microwave: Avoid using the microwave for reheating the salad as it can make the mixed greens soggy and the avocado mushy.

• Serving: Toss the salad gently to redistribute the dressing and other ingredients evenly before serving. Enjoy your refreshed vegan almond salad!

• Large mixing bowl: to combine the mixed greens, cherry tomatoes, sliced almonds, avocado, and red onion.

• Small bowl: to whisk together the olive oil, lemon juice, dijon mustard, salt, and pepper.

• Whisk: to mix the dressing ingredients thoroughly.

• Chef's knife: to dice the avocado and halve the cherry tomatoes.

• Cutting board: to provide a surface for cutting the avocado and cherry tomatoes.

• Measuring cups: to measure out the mixed greens and cherry tomatoes.

• Measuring spoons: to measure the olive oil, lemon juice, and dijon mustard.

• Salad tongs: to toss the salad gently and combine the ingredients with the dressing.

Prep ingredients in advance: Wash and chop mixed greens, cherry tomatoes, and red onion ahead of time and store them in airtight containers.

Use pre-toasted almonds: Purchase toasted sliced almonds to save the step of toasting them yourself.

Make dressing ahead: Whisk together the olive oil, lemon juice, dijon mustard, salt, and pepper and store in a jar in the fridge.

Quick avocado prep: Dice the avocado just before serving to keep it fresh and prevent browning.