The Vegan Triple A Salad is a plain but colorful meal that derives its name from three main ingredients, i.e., apples, avocado, and almonds. All of these ingredients add a different texture and taste to make this salad unique. They form a balance in terms of flavor and nutrition. A combination of fresh greens, tangy lemon dressing, and the Triple A trio makes each forkful bright and delicious. The Vegan Triple A Salad demonstrates that even a few basic ingredients can blend into a nutritious and sophisticated dish.
STATS
- Prep Time: 15 minutes
- Diet: Vegan
- Course: Salad, Main or Side
- Cuisine: Fresh Fusion
- Serving Size: 1 bowl
- Cook Time: 0 minutes
- Yield: 4 servings
- Difficulty: Easy
- Cooking Method: No-cook
- Total Time: 15 minutes
EQUIPMENT
- Large salad bowl
- Cutting board
- Sharp knife
- Small jar/bowl for dressing
- Whisk/fork for mixing dressing
- Serving spoons
INGREDIENTS
- Two medium apples, thinly sliced
- 2 teaspoons of juice from the lemon.
- Dice one ripe avocado
- 4 cups mixed salad greens
- 2 teaspoons of dried cranberries (optional).
- Lightly toast 1/2 cup almonds.
- One teaspoon of maple syrup.
- 1 tablespoon of olive oil.
- Put salt and black pepper to taste.
- Small slice half of a small red onion.
INGREDIENT NOTES
Apples:
- Select crispy apples such as Fuji or Honeycrisp apples. They retain their crunch and bring in a natural sweetness. You want additional contrast; in that case, green apples would be a wiser decision.
Avocado:
- A Ripe avocado that is firm is best. It contributes to creaminess and good fats, which make the salad complete.
Almonds:
- Toasted almonds are a nice, crunchy snack. They are also good when toasted. Slivered or whole almonds can be used according to the texture.
Salad greens:
- A combination of tender and peppery greens gives a balance. Arugula and spinach are excellent options, but whatever you have available is fine.
Red onion:
- Thin slices bring on a sharp kick. To soften them, immerse in icy water for a few minutes.
Dried cranberries:
- This is optional, but it will bring a touch of colour and a tangy flavour.
INSTRUCTIONS
- Wash and dry the salad greens simply. Place them in a big bowl.
- Slice the apples thinly. Keep the outer layer of peel on for color and fiber. Add them to the basin.
- Cut the avocado into bite-sized chunks. To avoid mashing, gently add it to the salad.
- In a dry pan, toast the nuts gently over low heat for three to four minutes.
- Stir frequently till perfumed. Allow them to cool a little before tossing to the salad.
- carefully slice the brightly colored onion and stir it in.
- Drizzle the salad with crushed cranberries as well, if using.
- In a small container, stir together olive oil, citrus juice, syrup made from maple syrup, salt, & pepper till well combined.
- Just before giving, dust the salad with the coating.
- Toss all items carefully to make sure they are uniformly coated.
- Serve immediately, while the apples are crisp and the avocado is still fresh.
TIPS
- To prevent browning, put the apple slices in some lemon juice to prepare in advance.
- To get additional protein, include chickpeas or quinoa to help make the salad more nutritious.
- Alternate almonds, walnuts, or pecans.
- Even more crunch is provided by sprinkling with sesame seeds or sunflower seeds.
STORAGE INFORMATION
Fridge:
- Keep leftovers in an airtight sealed jar for 1 day. The avocado will still taste good even if it browns a little. Store dressing separately if attainable.
Freezer:
- Not suitable for freezing. The fresh produce and avocado lose their texture after thawing.
FAQs
Can I prepare this salad ahead of time?
- Yes, but dress it and avocado separately till served. This will maintain the freshness of the salad and prevent sogginess.
What type of apples work best?
- Fuji, Honeycrisp, or Gala are sweet and crisp apples. Green apples are okay when you want them to be tart.
Is this salad gluten-free?
- Yes, everything is naturally gluten-free. Only ensure that all your maple syrup and seasonings are gluten-free.
NUTRITIONAL INFORMATION
Calories: 210
Protein: 4 g
Carbohydrates: 22 g
Fiber: 6 g
Fat: 12 g
Calcium: 6% DV
Iron: 8% DV
Vitamin A: 20% DV
Vitamin C: 30% DV
Sodium: 120 mg
