Must-Try Vegan Gourmet Salad Recipes You Will Love

Vegan Recipes News | August 6, 2016 | Delicious Salads and Dips | No Comments

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You will love these vegan gourmet salad recipes.

Vegan gourmet salad recipes are a different style than our usual salad. The dressings and way to prepare are good for a gourmet restaurant. Every one of these vegan gourmet salads has something special and it will be a pleasure to prepare and try them.

The combinations of the ingredients are and unusual. The chef got very creative here and experimented with all kinds of natural ingredients. Whoever likes to eat salad will enjoy the variety and will be enthusiastic to try all the new compositions of salad.

These vegan gourmet salad recipes are healthy, nutritious, and tasty. Prepare them chose your favorite and shine at the next party with vegan gourmet salad. Enjoy!

Must-Try Vegan Gourmet Salad Recipes You Will Love

RADISH, PEAR AND SEAWEED SALAD WITH MISO DRESSING

Seaweed is the new black. The dried form can be found in the Asian section of supermarkets and keeps a long time in the pantry. Keep a few packets handy to add to salads like this, and experiment with mixing different kinds together. Given its ocean origin, this salad goes extremely well with all kinds of seafood.

FINGER FENNEL WITH FARRO AND CURRY DRESSING

Finger fennel, a thinner variety with a less prominent bulb, is available from select greengrocers. Baby or regular fennel cut into wedges works nicely as a substitute; you may need to adjust the cooking time.

STIR-FRIED BLACK FUNGUS WITH GINGER, GARLIC STEMS AND SNOW PEAS

We love the crunch of snow peas combined with the soft texture of the black fungus.

THREE BLUE DUCKS’ CHARRED PINEAPPLE WITH LEMON AND GINGER GRANITA, CASHEW PRALINE AND THAI BASIL

“This dish is really easy to prepare and serve later, and can easily be scaled up to serve 50 people if you like,” says Robertson. “It tastes delicious and is perfect for hot days. It’s a dish you have to prepare the day before – the granita needs to set overnight in the freezer before you can serve it.”