SPINACH & PULSES AUTUMN SALAD, Vegan, simple & wallet-frendly

A pretty salad with loads of vegetables and protein; spinach provides a more  substantial base than lettuce...

first published October 2017

Spinach, Bean & Vegetable Salad, Vegan
'Substantial but refreshing; perfect for autumn' Taster

Salads always seem a little insubstantial at the beginning of spring and the end of summer, even if they offer strong nutritional and digestive value. 

Which is a shame because using spinach instead of lettuce and adding pulses to traditional salad ingredients do a good job of meeting the body's needs in cooler weather.  Add a mug of soup/broth, a piping hot baked potato or toast for heat, if needed.  

This is a budget friendly dish that can cost as little or as much as you like, depending on your fridge or the depth of your pockets.  It's also very easy to prepare.  

Cost: depends on what's in your fridge but not likely to break the bank!
Feeds: 1 or many, again depending on what's in your fridge/cupboard

Ingred:
   generous handful spinach leaves, washed, drained and with stems removed
   sliced cucumber
   coarsely grated carrot
   sliced tomatoes, sprayed lightly with olive oil and salted lightly
   half an avocado, peeled & sliced, with 1/4 lemon squeezed over and seasoned with pepper & salt
   kidney beans, washed and drained (generous handful or a few tablespoons, depending on dietary requirements)
   raw mushrooms, med sliced (opt)
   sunflower seeds
Optional: 
   any other seeds and nuts: pumpkin seeds, walnuts, almonds 
   cooked leftover veg like broccoli, green beans, cauliflower, mange tout, shredded sprouts 

Method:

1. arrange ingredients prettily on a plate
2. sprinkle on seeds and nuts if using
3. serve with a vinaigrette dressing 

Tip:
For other frugal pretty salads, see Fantastic Frugal Salad and 
Perfectly Pretty Salads


Copyright: These salads have been designed by B M Lee/ Bright Sun Enterprises and may only be reproduced in home kitchens.  Not for commercial use.