What’s the perfect dish for this hot summer weather?? Citrus Cucumber Caraway Salad! It’s brought to you by Sandra Sellani. Yes, she is that 40-Year Old Vegan! She’s co-author of the award-winning 40-Year-Old Vegan Cookbook.  This LunchBreakLIVE features Miyoko’s Double Cream Chive Vegan Cheese! Everything can be made vegan, especially cheese!

This salad is the perfect dish to refresh yourself this summer!

On hot days like these nothing is more refreshing than fresh juicy fruits like grapefruit and cucumber. Sandra also adds toasted caraway seeds and almonds for a crouton-like crunch and heirloom carrots for color and more nutrients! First, she makes the pink grapefruit cucumber citrus dressing which only costs pennies to make compared to buying it at a store. It’s also super easy to blend up in less than a minute! Then, she shreds the Persian cucumber and carrots using a vegetable peeler to make delicately curled shreds. Her pro tip is to soak the sliced pieces in water until you’re ready to add the dressing because it keeps them crunchy. The pink grapefruit in the dressing will also keep your salad nice and crispy. Next, Sandra tosses the salad in the citrus dressing, adds the toasted caraway almond topping. Sandra explains the caraway adds the kind of fat we want and is great to prevent bloating. She also adds heirloom tomatoes for more color and to give the salad summer vibes. Sandra sprinkles mint leaves to add a fresh pop to this salad. Just when you think it’s all ready to eat, Sandra surprises us by topping it all off with a large wedge of Miyoko’s Double Cream Chive Vegan Cheese! This adds even more flavor and more filling fat to the salad. Get your hot weather oasis on a plate at home with Sandra’s recipe below!

For more great recipes Sandra’s 40-Year-Old Vegan website!

 

Sandra Sellani reports for JaneUnchained News Network.

Photo courtesy of Sandra Sellani.