Description
This is one sweet, spicy, and crunchy plant-based salad! Made with fresh veggies, pineapple, avocado, and nutritious quinoa, this Vietnamese crunch salad delivers big flavor. Finally, it’s topped with a homemade lemongrass vinaigrette for one delicious and healthy salad!
Ingredients
Scale
Salad:
- 1 Cup Dry Quinoa
- 1 Head Romaine Lettuce (Chopped)
- 1 Small Savoy Cabbage (Chopped)
- 1/2 Pineapple (Peeled and Cut into Bite-size Pieces)
- 1 Avocado (Cubed)
- 1 Yellow Bell Pepper (Diced)
- 6–10 Cherry Tomatoes (Halved)
- 1/4 Cup Fresh Mint Leaves (Chopped)
- 1/4 Cup Fresh Cilantro Leaves (Chopped)
- 1/4 Cup Fresh Thai Basil (Chopped)
- 2 Tbsp Raw Cashews (Optional Garnish)
Dressing:
- ¼ Cup Rice Vinegar
- 2 Tbsp Avocado Oil
- 2 Tbsp Lemongrass (Minced)
- 1 Thai Red Chili (Minced)
Instructions
- Cook the quinoa as per the directions on the package.
- Wash and prepare all produce as directed above.
- In a large bowl, combine all the ingredients for the salad.
- In a smaller container, combine all of the ingredients for the dressing.
- When the quinoa has finished cooking combine it into the salad.
- Pour the dressing on the salad and toss to incorporate.
- Garnish with cashews, if desired, and serve. Enjoy!
- Leftover salad can be refrigerated for a day or two and the dressing can be kept for up to a week. We recommend storing the dressing separate from the salad so it doesn’t become soggy.
Notes
- We recommend freezing any fresh pineapple that you don’t use. It can be added to smoothies, nice creams, or unthawed and eaten fresh.
Keywords: Vegan Spicy Vietnamese Crunch Salad