Vegan Summer Salad // Recipe Week

There are a lot of people who think meh when it comes to salads. I am one of those people - or at least I used to.. That was before I had this salad my mother created a few years ago and it has turned the salad game around for me! I no longer think boring instead they are a delicious side part of a good dinner or lunch if you are creative with it. This salad is so good I just had to share it with you! This is perfect for anything but I really love it with some oven baked potatoes with a red spice. 

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1 serving // 25 minutes

100g // 4 oz mushrooms
1 small red onion
450g // 1 lb fresh peas
The zest and juice of 1 lime
1 tbsp. finely chopped fresh thyme
1 tbsp. finely chopped fresh rosemary
1 tbsp. finely chopped fresh oregano
75g // 2 - 3 handfuls of fresh spinach
75g // 2 - 3 handfuls of mache

Fresh oregano flower knobs
2 tomatoes

Place the ingredients into a bowl as they are ready.

Rinse the mushrooms and cut into cubes.

Peel the onion and cut into cubes.

Remove the peas from the ‘shell’.

Grate the lime, place the zest in the bowl and press the juice.

Chop the herbs finely.

Cut the spinach and the mache into smaller pieces.

Mix the salad well together.

Top the salad off with tomatoes cut into cubes. Optional: decorate with fresh oregano flower knobs. They have a very powerful taste so only use a small amount.