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+ servings
vegan salad

Insanely Filling Superfood Salad

Course Salad
Cuisine American
Servings 2 portions


  • 1 Head of Romaine
  • 2 Handfuls Spinach chopped once or twice
  • 1 Large Carrot sliced or shredded
  • 1/2 Cup raw or cooked Beets can be shredded or cubed
  • 1/2 Bell Pepper
  • 1/2 Cucumber Sliced or chopped
  • 1 Tomato chopped or sliced
  • 8 Kalamata Olives whole or halved, no pits
  • 1 Cup Garbanzo beans kidney or black are fine as well
  • 6 Artichoke hearts in water or oil.
  • Dressing:
  • 1/4 Cup Vinegar
  • 1/4 Cup Extra Virgin olive oil
  • Salt & Pepper to taste
  • Topping:
  • 1/2 Large Avocado
  • 1/2 Cup Raw Pumpkin seeds any seed or nut is fine
  • 1/3 Cup Saurkraut
  • 1/2 Cup Hummus


  • Wash and chop Romaine, chop Spinach once or twice, and throw in a bowl.
  • Slice or chop the rest of the ingredients and throw carrots, beets, garbanzo beans, Kalamata olives, and artichokes in the bowl.
  • Pour the Oil and Vinegar over the salad and toss it evenly coating all ingredients.
  • Place even portions of salad on two plates or in your eco-friendly coconut bowl.
  • Add the toppings and ENJOY!


***The hummus makes the salad nice and creamy, I love mixing it in as if it’s dressing or just dipping your fork in and taking bites is delicious as well!
Keyword vegan
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