Summer and salads just seem to go together so well, don’t they? It’s the time of year we anxiously await those fresh crispy vegetables and ripe, juicy fruits. This summer vegetable salad with creamy roasted garlic dressing embodies just that.
It is a mostly raw salad that is light, refreshing and showcases the beautiful colors of summer. It is tangy from the roasted garlic dressing and has just a hint of sweetness from the ripe crispy apples.
I absolutely love salads, especially this time of year. Salads with just vegetables or just fruits or combinations, I love them all.
I often make these huge salads. I call them “meal salads” because they generally have a little bit of this, that, some sweet, some crunchy, definitely some beans tossed in for protein or tofu or maybe a piece of salmon if I’m in the mood for fish (which I don’t eat very often) or some quinoa sprinkled on top.
It’s just everything and anything I feel like tossing together at the moment and believe me, it is a meal once I’m done with it.
One day after I made my salad, hubby said “you eat like a bird, that’s not going to satisfy you”. Well, I’m always up for a good challenge, so I challenged him to try one. He did. His final words, “man, that was good, I’m stuffed”. Now that’s a win in my book. 🙂
So lets start our meal by preheating the oven to 400°F.Using a fresh head of garlic and a sharp knife cut off the top of the garlic. Drizzle a little avocado or olive oil into the head of garlic. You can also season with a little salt.
Wrap the head of garlic in a piece of foil and place on a baking dish. Bake for 40 min at 400°F.
You can also roast several heads of garlic and save them in the refrigerator for later use instead of making one at a time. It also helps to cut down your cooking time since you will already have roasted garlic on hand.
This is the final look once your head of garlic is completely roasted. Allow the garlic to cool and remove the cloves.
The cloves will be so much easier to remove at this point, just a gentle squeeze or a small fork will do the trick. Did I mention how amazing roasted garlic smells when it cooking!!!In a food processor, place the roasted garlic cloves, vinegar, vegan mayonnaise, salt and pepper reserving only the avocado oil.
Cover and begin processing. While processing, drizzle in the reserved oil and process until combined and creamy.The final result is this creamy, tangy, delicious roasted garlic dressing without the use of dairy or eggs. This is a completely vegan dressing and is great if you are trying to limit your intake of milk or eggs.
Now for our salad 🙂
Next thinly slice the radishes and cut the slices in half or quarters if they are large radishes. Wash, cut and core the apple and slice into bite sized pieces (the apple is missing from the picture 🙁 )
Combine the vegetables and fruit in a large bowl and pour the creamy dressing on top.
Next, toss together well and refrigerate for at least 1 hour prior to serving so that the dressing can marinate and the flavors can combine.
Serve and enjoy this beautiful salad. It is bright, crisp and full of flavor. A great reflection of summer’s bounty and colors all in one dish.
What are your favorite salad combinations? Feel to share your comments below.
- 1 medium cucumber - sliced and quartered
- 1 large onion - cut in rings
- 1 medium Apple - cored and cubed
- 2 large yellow squash- cubed
- 6 radishes - sliced thin
- 10 cherry tomatoes - halved
- 1 head of roasted garlic
- ¼ cup white vinegar or apple cider vinegar
- 2 tbsp avocado oil
- 2 tbsp vegan mayonnaise
- Salt & pepper - to taste
- Using a mini food processor, add the garlic and the remaining ingredients
- Reserving the avocado oil
- Start processing and drizzle in reserved oil
- Process to combine until smooth and creamy
- In a large bowl combine vegetables and fruit
- Pour in the salad dressing
- Toss together well
- Refrigerate for at least 1 hour prior to serving
- Serve and enjoy!!
Roasted garlic can be prepared ahead of time and kept refrigerated until ready to use.
The dressing yields ½ cup of dressing