Half Baked Salad (Vegan, Paleo & Gluten Free)

This is a simple and easy salad recipe that comes together in literally five minutes. It only includes a few key ingredients, but make the most delicious and flavorful salad. This salad is perfect if you want something quick and delicious, but don’t want a boring blad salad bowl. This salad can also be served as a side dish, or add some protein if you want to make it more filling

Even though this salad only includes a few vegetables it’s still very taste and have lot of different flavors and different textures. I love mixing raw vegetables with braked/cooked or fried ones. It helps create dynamics, provides different textures and make them more interesting. This salad has a lot of crunch from the raw vegetables, but is also creamy, soft and warm from the fried vegetables, which makes such a wonderful combination. I also added some lemon juice on top and make a tahini/yoghurt dressing to serve along with it. Who said that you have to spend a lot of time in the kitchen to eat delicious and healthy food?

Ingredients for this Half Baked Salad:

  • Green leafs
  • Broccoli
  • Zucchini
  • Aubergine
  • Button mushrooms
  • Tamari
  • Lemon
  • (Vegan) yoghurt
  • Tahini
  • Cilantro
  • Buckwheat

Half Baked Salad (Vegan, Paleo, Gluten Free)

This is a fresh, crispy and healthy salad that is topped with warm roasted vegetables
Course Healthy Salad, Light Lunch, Lunch, Main Course, Salad, Side Salad
Cuisine All around
Keyword Dairy-Free, Easy, Fresh, Gluten-Free, Grain Free, Light, Nut Free, Oil Free, Quick, Salad, Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Servings 1

Ingredients

  • 1 hand full of Green leafs
  • 1 Broccoli head cut into smaller florets
  • 1/2 Zucchini sliced
  • 1/2 Zucchini thinly sliced lenghtwise using a mandolin
  • 1/2 Aubergine thinly sliced
  • 3 Button mushrooms sliced
  • 1/2-1 tbsp Tamari
  • 1/2 Lemon juiced
  • 2 tbsp (Vegan) yoghurt
  • 1 tbsp Tahini
  • 1 tbsp Buckwheat, to top
  • Cilantro, to garnish

Instructions

  • Preheat a nonstick pan over medium heat.
  • Fry the aubergine, zucchini slices and mushrooms in tamari until they have softened and are golden brown.
  • Meanwhile put green leafs on a plate. Add raw broccoli and mandolin sliced zucchini.
  • Mix yoghurt and tahini in a bowl. Set aside.
  • When the freid vegetables are done, add them on top of the salad, drizzle with lemon juice and top with buckwheat and cilantro.
  • Serve with the tahini yoghurt.

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