The Vegan Life: A summer salad for all seasons

There is a common misconception that those who are vegan or plant-based thrive on a diet made up of mostly salads. But we have already debunked that myth, right?! So, I can confidently share this month’s recipe for a delicious summer salad. Yes, I know the fall is almost here, but it can be any season in your kitchen 365 days a year!Truth be told, I tend to stay away from salads, because I find them to be a bit boring to my taste buds, but I want to change that by adding a bit of pizzazz to my greens! This Summer Salad is a good start – it’s different. It’s refreshing, tasty and easy. #WINNING!

Pineapple and orange are the stars of the show, so make sure to check for sweetness before you add them to a bed of greens. Toss it all in a light pina colada dressing if you wish, and prepare to have a summer party inside your mouth! This is a perfect breakfast side or light dinner option.

Summer Salad

2 1/2 chopped cups greens, more or less (I used a mixture of curly lettuce and little bit of kale)

2 Tablespoons Pina Colada dressing, more or less (optional)

1/2 – 3/4 cup bite-sized fresh pineapple chunks

1 large orange cut into bit sized pieces, approx. 3/4 cup

Handful of pistachios or chopped walnuts (optional)


Wash and pat dry the greens, then chop the leaves. Add this to your plate as the first layer of the salad.

Drizzle 2 tablespoons of dressing onto the leaves.

Add remaining ingredients, including more dressing if desired.



Pina Colada dressing

1/3 cup canned coconut milk (preferably full fat, not lite)

1 Tablespoon fresh lemon juice

1 teaspoon maple syrup

1 chunk of pineapple

Blend all dressing ingredients until smooth.

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