Summer is a great time to be vegan. Plentiful local produce makes plant-based cooking exciting, budget friendly and super accessible.

The simplest vegan dish has been and always will be salad, but salad can easily become old hat. Here’s my method for putting something bright and bold together that will knock your socks off every time.

I didn’t include measurements because it doesn’t really matter how much of anything you include until you get to the dressing, and even there you can do whatever you want. Just trust your instincts and use the stuff you happen to have on hand.

Pick a main vegetable:

Snap peas, strings removed

Asparagus, trimmed

Green beans, ends removed if necessary

Blanche veggies in boiling water for two minutes or until they turn bright green. Then submerge in an ice water bath to stop cooking. Veggies should remain crisp. Drain and set aside.

Choose your add-ins:

Walnuts, chopped or whole

Kalamata olives, pitted

Lemon zest

Julienned red or yellow peppers

Sesame seeds, black or regular

Sunflower seeds

Slivered almonds

Sun dried tomatoes

If desired, also add in chopped tomatoes and/or sliced red onion—I almost always use both.

Select a freshly chopped herb:

Dill

Basil

Italian parsley

Cilantro

Mint

Toss with a version of this easy dressing:

2 Tbsp. apple cider vinegar or juice of one lemon

1/4 cup good olive oil

1 large clove garlic crushed or 1 tsp. Dijon mustard

1 Tbsp. honey or 2 tsp. brown sugar

Sea salt and fresh crack pepper to taste

Put all of the dressing ingredients into a tightly closed container and shake. Add the dressing to the salad and toss thoroughly.

And voila!

Author: Erica Leibrandt

Editor: Evan Yerburgh

Image: courtesy of the author