rawvana pizza vegan

Vegan Salads for a Week

Lots of you come to me because you want to lose weight while being healthy, happy, and enjoying delicious meals! This week, I want to give you a challenge that will help you on all of those counts. Each day for the next week, eat one of these amazing salads!

READY IN: VARIES            SERVES 1           BY YOVANA MENDOZA

READY IN: VARIES

SERVES 1

BY YOVANA MENDOZA

1. Mexican Salad

Ingredients:
4 romaine lettuce leaves
1/2 cup black beans
1 roma tomato
1/4 cup corn
2 tablespoons onion
cilantro to taste

Sauce:
1 tomato
2 serrano peppers (adjust to taste)
1 teaspoon salt

Method:
Chop the romaine leaves. Dice the roma tomato. Finely chop the red onion. Mince the cilantro.
In a dry pan, heat the tomato for the sauce and the serrano peppers until they char, turning several times. Blend the charred tomato and peppers with the salt to create your salsa.
Put the chopped romaine leaves in a large bowl. Top with the chopped roma tomato, black beans, corn, onion, cilantro, and salsa. Yum!

Tip:
If you’re okay with adding healthy fats, try some avocado on this salad! It goes perfectly.

2. Asian Salad

Ingredients:
1/2 cup purple cabbage
1 cup kale
1 carrot
1/2 cup sprouts
1/2 red bell pepper
1/2 tablespoon sesame seeds

Dressing:
1 tablespoon soy sauce
1 tablespoon maple syrup
1/2 lemon
1/2 tablespoon peanut butter

Method:
Shred the purple cabbage. Cut the kale into bite-sized chunks. Shred the carrot. Thinly slice the bell pepper.
Put all of the salad ingredients except the sesame seeds in a large bowl. Pour all of the dressing ingredients on top, squeezing the juice of the lemon half over everything.
Toss the salad very well to blend everything together, and sprinkle with sesame seeds!

3. Mediterranean Salad

Ingredients:
2 romaine lettuce leaves
1 celery stalk
1 cucumber
1/2 cup cherry tomatoes
1/2 cup cooked quinoa
1/2 cup black olives
1/2 cup red onion
1/4 cup cilantro

Dressing:
1 teaspoon avocado oil
1 tablespoon balsamic vinegar
salt and pepper to taste

Method:
Chop the romaine lettuce into bite-sized strips. Chop the celery stalk. Dice the cucumber. Cut the red onion into strips. Mince the cilantro.
Put all of the ingredients for the salad and dressing in a bowl, and toss together to combine thoroughly.

4. Sweet Salad

Ingredients:
1/2 cup strawberries
1/2 mango
1/2 avocado
1/4 cup cilantro
2 tablespoons red onion
3 cups spinach

Dressing:
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1/2 lemon
salt to taste

Method:
Slice the strawberries. Cut the mango and avocado into bite-sized pieces. Mince the cilantro and finely chop the red onion.
Put all of the ingredients for the salad and dressing in a bowl, squeezing the lemon half over the rest of the ingredients, and toss together to combine thoroughly.

5. Not-Tuna Salad

Ingredients:
1 carrot
1 cup cooked chickpeas (garbanzo beans)
1 tablespoon dill
1/2 avocado
1 tablespoon nutritional yeast
cayenne powder to taste
1/2 lime

Other Ingredients:
2 romaine lettuce leaves
2 green onions
1 green bell pepper
salt and pepper to taste

Method:
Shred the carrot. Juice the lime half.
Put all of the not-tuna salad ingredients in a blender and pulse to achieve a chunky texture.
Chop the romaine lettuce into bite-sized pieces. Slice the green onion and finely dice the green bell pepper.
Put the romaine lettuce in a bowl, topped with the green onion and bell pepper. Pour the not-tuna salad mixture on top, and toss everything to combine. Season with salt and pepper to taste.

6. Green Power Salad

Ingredients:
1/2 cup broccoli
1 green onion
1 cup kale
1 cup spinach
1/4 cup edamame
1/2 cup sprouts
1/2 avocado

Dressing:
1/2 lime
1 tablespoon Dijon mustard

Method:
Cut the broccoli into bite-sized pieces. Thinly slice the green onion. Cube the avocado.
Put all the ingredients in a bowl, squeezing the juice from the lime half on top.
Mix everything together thoroughly and eat up!

7. Caesar Salad

Ingredients:
5 romaine lettuce leaves
1 slice of bread

Dressing:
1/4 cup cashews
1/2 lemon
1 tablespoon Dijon mustard
1 garlic clove
salt and pepper to taste

Cheese:
1 tablespoon nutritional yeast
1 teaspoon garlic powder

Method:
Soak the cashews for at least 2 hours. Juice the lemon half. Blend the soaked cashews and lemon juice with all of the other dressing ingredients.
Mix the dressing with the romaine lettuce leaves.
Toast the slice of bread, then cut it into small squares. Put them on top of the dressed romaine leaves.
Mix together the cheese ingredients, then sprinkle over your salad. Yum!

Which one of these salads was your favorite?! Let me know! I love them all, but the not-tuna salad is my favorite right now. Also, please let me know whether it’s helpful to get posts like this with one recipe per day for a whole week. If you want more content like this, don’t forget to subscribe to my newsletter and YouTube channel—and if you want more advice on losing weight, check out my 21-day weight loss and self-love challenge! I want to give you guys exactly what you need, and your feedback really helps me do that, so please be in touch.

Love you!
Yovana

Download My Apps

Rawrecipes

instagram

Download Your Free Vegan Pantry Essentials!

Meal Prep & Fitness Plan

The NEW Rawvana 21-Day Weight-Loss Challenge + Self-Love e-book is yours for instant download!

Other Posts You'll Like

NEWSLETTER SIGN UP

Rawvana is more than just a name; it’s a journey of transformation and love that promotes improving our quality of life through a healthy lifestyle and a conscious diet.

NEWSLETTER SIGN UP

Rawvana is more than just a name; it’s a journey of transformation and love that promotes improving our quality of life through a healthy lifestyle and a conscious diet.