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–+ servings

Salad with Vegan Mayonnaise

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Course Appetizer, Salad, snacks
Cuisine English
Keyword Healthy Mayonnaise, Healthy Salad, Vegan Dressing in Salad, Vegan Mayonnaise
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 536 kcal

Ingredients

  • 1 cup Blanced Broccoli
  • 1/2 cup Diced Carrots
  • 1 cup Diced Zucchini
  • 1/2 cup Diced Capsicum
  • 2 tbsp Pomegrante
  • 1 cup Cashew
  • 1 Lemon
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Oregano
  • 1 tbsp Garlic (Optional)
  • 1 tbsp Honey (Optional)
  • 1 tbsp Coriander leaves

Instructions

  1. For the mayonnaise first soak the cashew for 2 to 3 hours and then blend them with 1 tbsp of lemon juice, salt, black pepper and oregano. You can add garlic if you like the pungency but otherwise too this tastes great and stays in refrigerator for 4 to 5 days.

  2. For lightly saute (30 secs) all the vegetables in 1 tsp of olive oil and add in a big bowl. If you want you can add some raw onions too.

  3. Take a small bowl and add the cashew mayo, salt, pepper, coriander leaves, olive oil, lemon juice and olive oil and mix well. If you want little sweetness then add honey too.

  4. Mix the dressing in the salad and give it a toss and keep it covered in fridge for and hour. This allows the salad to marinate with the dressing and you get to enjoy the flavours well.

  5. After an hour take it out of fridge and serve for breakfast or any meal.

Nutrition Facts
Salad with Vegan Mayonnaise
Amount Per Serving
Calories 536 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 6g38%
Sodium 1218mg53%
Potassium 1048mg30%
Carbohydrates 48g16%
Fiber 7g29%
Sugar 20g22%
Protein 15g30%
Vitamin A 5945IU119%
Vitamin C 120mg145%
Calcium 98mg10%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.