Live Naturally Magazine
Export date: Tue Apr 20 19:31:36 2021 / +0000 GMT

The Creamy Garden Salad



The Creamy Garden Salad

Tangy, quick-pickled onions complement an irresistible vegan ranch dressing. Use extra pickled onions on tacos, sandwiches or in a grain-based salad. They will last up to two weeks in the refrigerator.  

  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1 tablespoon coconut sugar
  • 1 1/2 teaspoons salt
  • 1 medium red onion (thin half-moons)
  • 5 ounces baby spinach
  • 1 15-oz) can lentils (drained and rinsed)
  • 1 bunch radishes (thin rounds)
  • 1/2 medium cucumber (sliced in half-moons)
  • 1 cup croutons


  • 3/4 cup water
  • 2/3 cup roasted, unsalted sunflower seeds
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon salt
  • 1/4 cup minced parsley
  1. In a medium bowl, whisk together water, apple cider vinegar, coconut sugar and salt. Add red onions, and submerge for at least 30 minutes.

  2. Add all dressing ingredients, except parsley, to a blender, and blend on high for at least 1 minute, until dressing is very creamy. Stir in parsley.

  3. Remove about ½ cup onions from pickling liquid, and roughly chop. Refrigerate remaining onions in liquid for another use.

  4. Divide spinach into four shallow bowls. Top with lentils, radishes, cucumber, croutons, pickled onions and a generous serving of dressing.