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Vegan Salads

Vegan Salads

By Chef Nishantha Paranavithanage

Caesar Salad


Baby romaine (cut into thicker strips) 80 gms

Rice paper sheet 05 gms

Toasted walnut 05 gms

Chopped Chives 02 gms

Avocado Dressing 60 ml

Pitted avocado 60 gms

Water 125 ml

Raw cashew nuts(soaked overnight) 30 gms

Lemon juice 30 ml

Olive oil 80 ml

Cider vinegar 03 tsp

02 cloves Garlic

To taste add salt and cracked black pepper


Blend the Avocado, cashew nuts, and garlic in water, and add cider vinegar and olive oil. Season with salt, pepper, and lemon juice. Store in the fridge until use.

Mix the strips of romaine in the dressing and place them in a deep bowl. Garnish with rice crackers, chives, and toasted walnut.

Quinoa Rainbow Salad


Tri color Quinoa(soaked) 60 gms

Water 120 ml

Chickpea (Boiled) 30 gms

Pomegranate 20 gms

Avocado 40 gms

Baby Spinach 10 gms

Kale 10 gms

Grapeseed dressing 60 ml

To taste add sea salt and cracked pepper

01 sheet of the rice paper roll (Garnish)

Grape seed oil dressing

Grapeseed oil 60 ml

Lemon juice10 ml

To taste add sea salt fine

01 stem Fresh Tarragon leaves


Rinse the quinoa under running water and boil for 10 -15 minutes. Place in the fridge for cooling.

Toss with chickpea, pomegranate, baby spinach and kale, add diced avocado and toss over the grape seed dressing. Adjust the seasoning. Serve over crispy rice paper bowl.

Grape seed dressing

Mix the lemon juice and the oil in a bowl, add lemon juice and season with salt and pepper

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