Easy Vegetarian Salads: Quick and Nutritious Recipes

How do salads come to life in my kitchen? It all starts with a quick scan of my fridge and pantry - spotting veggies and fruits that might not last much longer. Waste is something I’m mindful of, so I prioritize ingredients that need to be used up soon. For me, this approach is part of mindful living (INDIAN VEGETARIAN KACHUMBER SALAD).

The vegetarian salad recipes I’m sharing are incredibly easy and adaptable. They incorporate what are traditionally considered Western ingredients, which have become staples in Asian kitchens, including here in Malaysia (TURMERIC EGGS).

These 5 simple vegetarian salads aren’t about fancy dressings. Feel free to add your own, but I prefer to keep mine minimal and budget-friendly. If I want a dressing, I’ll grab whatever I have in my fridge - typically chili sauce, or sometimes mayonnaise. Now, let’s get to the recipes!

 

Avocado Pomegranate Salad

Avocado

Pomegranate

Mixed salad leaves

Cheese

Olive oil

Salt & Pepper

Avocado Mix Nuts Salad

This is a variation of the avocado pomegranate salad, with an extra crunch!

Avocado

Pomegranate

Mixed nuts (sprinkled on top)

Mixed salad leaves

Cheese

Olive oil

Salt & Pepper

Tempeh Mixed Veggie Salad

Grilled tempeh

Red capsicum

Tomatoes

Salad leaves

Cabbage (all veggies are raw)

Salt & Pepper

Orange Crouton Salad

A great way to save leftover bread by making homemade croutons!

Homemade croutons

Oranges

Arugula leaves

Coconut oil

Salt & Pepper

Tofu Salad

Grilled tofu

Avocado

Cucumber

Mixed salad leaves

Chili sauce

Salt