Let me start by saying one thing: today for salad we mean so many things that they have only the base of salad (i.e. a base of lettuce or mixed vegetables) that specifying that this recipe is for a vegan salad makes sense precisely to say that all products of animal origin, and that we are talking about a 100% vegetable recipe.

And let’s also talk about my absolute favorite salad (including those with products of animal origin). I discovered it while traveling, abroad, in a restaurant that offered fusion dishes, and I fell in love with it so much that I faithfully reproduced it when I returned home., and to have gone to the same restaurant twice to eat it (and for two consecutive evenings). We are talking about a truly satiating dish. The portion is huge, it has 538 calories but it is a single dish, balanced with everything, very complete. For 538 calories it has around 18.15 grams of fat, 82 grams of carbohydrates, 19.2 grams of protein and a whopping 18 grams of fiber! You’ll also get your fill of vitamin C.

VEGAN SALAD: MY FAVORITE RECIPE Rocket
, lentil, walnut and date salad

Ingredients for a large salad:
100 gr of rocket coarsely chopped with a knife together with
50 gr of parsley (leaves only)
100 gr of sweet potato (a normal potato, or pumpkin or carrot is ok in its place)
100 gr champignon mushrooms
100 gr boiled lentils
15 gr chopped walnuts
3 dates
a teaspoon of agave syrup or rice malt (better the first option. If you are not vegan, honey is perfect)
the juice of a lemon
a green onion (only the green part ) and half a Tropea red onion
a teaspoon of oil
a pinch of grain mustard (optional) or
half a teaspoon of tahini (optional)

Procedure: cut the sweet potato into cubes of about 1cm per side and place the cubes in the oven at 170 g for about 20 minutes on a baking dish covered with parchment paper. After 10 minutes, add the coarsely chopped mushrooms to the pan. Then remove them from the oven and let them cool.
In a bowl, put the two onions cut into very thin slices, the well-drained lentils, the coarsely shelled and chopped walnuts, the three dates, peeled and cut into coarse pieces.
Separately, create the sauce by mixing the syrup and oil and any sauces with the lemon juice: salt and pepper to your taste.
In a large container, place the rocket and parsley, the leaves of which you have washed, dried and coarsely chopped. Pour the contents of the bowl with onions and lentils. Then the diced potatoes and mushrooms. Now pour the sauce over everything and only at this point mix gently and serve immediately.
Being a single plate, it is a single meal, followed by a fruit or an herbal tea.