Summer Arugula Salad with Creamy Vegan Dill Dressing
This is one of those healthy salad recipes that you will have on repeat all summer long. The creamy dill dressing is made in the blender, it's healthy, and dairy-free. Grab the simple ingredients and make this refreshing Summer Arugula Salad with Creamy Vegan Dill Dressing now!
Servings: 5 servings
Calories: 536kcal
Equipment
- 1 high speed blender
Ingredients
For the dill dressing:
- 1 cup roasted cashews *Soaked in hot water for 1 hour is ideal or water overnight. Not mandatory, however.
- ¾ cup filtered water
- ½ cup extra virgin olive oil
- juice from 1 lemon
- ¼ cup fresh dill
- 4 tablespoons nutritional yeast
- 4 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 2 garlic cloves
- 2 teaspoons tahini
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the salad:
- 2½ cups baby arugula leaves
- 1½ cups cubed watermelon
- 1 cup thinly sliced and halved English cucumber
- 1 (15.5 oz) can of washed and drained garbanzo beans
- 1-2 Roma tomatoes, sliced and halved
- 1 large avocado, cut into chunks
- ¼ cup Marcona almonds
- 1-2 tablespoons minced chives
Instructions
- (While this is not mandatory, it does make the dressing a bit creamier if you use soaked cashews.) Make the dressing. Place all of the ingredients into a high-speed blender. Blend until creamy. Add additional water if needed to reach the desired consistency.
- Chop all of your veggies.
- Place the arugula in a bowl as the base. Top with all of the remaining vegetables, chickpeas, and almonds
- Drizzle the dressing over top and toss it all up. Serve immediately. You can also keep the dressing on the side.
Notes
Wait until you are ready to eat the salad before pouring the dressing on it. Otherwise, your salad will get soggy.
You won't need all of the dressing for this salad. Leftover dressing is in your future. LOL.
If you would like to keep some of the salad as leftovers, make sure not to add the dressing. Keep it on the side and use it as needed.
Baby arugula leaves are ideal for this recipe. Larger leaves are more bitter.
Nutrition
Serving: 1.5cups | Calories: 536kcal | Carbohydrates: 28g | Protein: 11g | Fat: 45g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 0.002g | Sodium: 495mg | Potassium: 732mg | Fiber: 7g | Sugar: 11g | Vitamin A: 892IU | Vitamin C: 17mg | Calcium: 80mg | Iron: 3mg