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We really do eat a massive salad for dinner almost every single night. Since we get a lot of questions about these salads, I thought it would be a good idea to film a recipe video for my favorite version!
My nightly salads have evolved quite a bit over the past year and a half. I have adjusted and added new things over time, but this variation is the one I keep coming back to.
As you may have already seen, Brian and I like to do our weekly “salad prep” so that everything is ready when we get home after a long day at work. Check out that video here if you haven’t seen it. It is a LOT easier to stay on track when we are prepared for our giant salads every night.
For the dressing, I always use a generous portion of our Super Smoky Hummus. It adds a great flavor and works surprisingly well as a salad dressing! I never get sick of it, so I haven’t really experimented with any other dressings.
Not only does this salad taste delicious and keep me full, but it looks so pretty, I can’t help but feel great about eating it!
Check out the video here and get the full recipe below.
Jessica's Daily Salad (Vegan, Oil-Free, Plant-Based)
Ingredients
- – 6oz lettuce (I use a mix of butter lettuce & spinach)
- – 1 cup shredded carrots
- – 1 cup julienned zucchini
- – 1/2 cup chickpeas or black beans
- – 1/2 cup small chopped broccoli florets
- – 1/4 to 1/2 cup diced bell peppers (any color)
- – 1/4 cup small diced red onions
- – 1/4 cup homemade pickled banana peppers*
- – 1 oz chopped dates
- – 1 Tbsp ground flax seed
- – 1 Tbsp nutritional yeast
- – 1/2 cup Super Smoky Hummus
- – Sprinkling of “Everything But The Bagel” seasoning
Directions
- Chop your lettuce. I start with pre-chopped lettuce, but I like to use my Salad Chopper to cut it into smaller pieces.
- Add the chopped lettuce and all remaining ingredients (except bagel seasoning) to a large bowl and stir until everything is evenly coated with hummus.
- Top with bagel seasoning and enjoy!
*To make pickled banana peppers: Remove most of the seeds and slice the peppers into thin rings. I use my food processor to slice them. Avoid touching your eyes during this process, as the juice from the peppers will sting! Wash your hands thoroughly after handling. Place pepper slices into a mason jar and cover with distilled white vinegar and a pinch or two of salt. Stir (or cover and shake) and let sit (covered) in the refrigerator for at least 24 hours. They will stay fresh for at least a few weeks in the refrigerator.
I love showing the “Instagram vs. Reality” versions of this salad. On the left you’ll see the one I assembled carefully just for taking pretty photos, but in reality, the salad on the right is what I eat every night. I just pile everything into a massive bowl, mix it up and eat it with a giant spoon 🙂
Watch the video here & comment below with your favorite salad ingredients!
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Hi Jessica,
I love your salad prep ideas, and that you crave your salad. I just made my week’s meal prep today and of course one part was to prep a huge bin of salad ingredients. I change mine up slightly each week- maybe a bit like you, Brian, so I am now salivating about starting this week’s combo tomorrow.
I started making similar salads about 10 years ago and wrote a post in 2012 about how addictive they are. I’d love you to come by my blog one day and check it out. If you can contact me I’ll share the address with you (I don’t want to use your blog to advertise mine- that’s not why I commented.)
Jo
Hi Jessica and thanks for sharing your salad recipe. I discovered your website over the holidays and must have watched almost all of your videos by now 🙂
In a way I feel connected to you guys. My husband and I have had a similar weight loss adventure (I didn’t say journey :D. I can relate to so many of your thoughts and experiences about weight loss. Since January 2016 we have lost about 250 pounds combined. We did this by counting caloried and cutting calorie intake to 80%. On the way, we switched to a whole food plant based lifestyle without even noticing and now we are fully committed to living this way. We both are so much happier and healthier now and couldn’t imagine going back to our old way of living. But because of the calorie deficit, my husband in particular is still struggling to find a normal way of eating. He usually eats too little and is often hungry, which should not be the case with wfpb. For two weeks now we have been eating a big salad for lunch at work every day and he is feeling much better! I was inspired to try this by your salad prep video. Thanks so much!
I decided to make your salad tonight. I really couldn’t believe it was so good that you looked forward to eating it every night.😏 well girl let me tell you, I loved it and could have eaten the whole bowl! I will be making that all the time. I added beets.😊
Banana peppers? What might they be called in the UK?
Wikki shows a very dif pepper:
https://en.wikipedia.org/wiki/Banana_pepper#/media/File:Banana_Peppers_(Armenia).jpg
American banana peppers are identical to Italian pepperoncini’s (yellow, sometimes called golden pepperoncini) Us Americans love to rebrand things.
What wikki shows is exactly the same as what she has, just that hers are chopped up and a little more green from when they were picked.
You got the right thing it’s just chopped in the picture.
Thanks, this is right up my alley, so glad I don’t have to re-invent the wheel! I already make your hummus recipe regularly (double batch) and use it as a salad dressing. Sometimes I add citrus or vinegar to loosen it up a little, that’s good too.
Pepperoncini or Peppadew peppers is probably the closest pickled pepper product that you’d find in the UK. (Sainsbury has peppadew, but I’m not sure about any of the other big grocery shops.)
How many days do your prepped veggies last?
Usually about a week!
My husband and I love your smokey hummus recipe and have tried it as a dressing, but it just wasn’t the right consistency for us. I blended some up in our Vitamix with some apple cider vinegar, water, whole grain mustard, some raisins for sweetness, and some nutritional yeast and it makes one of our favorite salad dressings!
Looks really delicious! You have great ideas for making salad tasty. Thanks for the inspiration:)
OMG this salad is unbelievably delicious. Just the right amount of “stuff” going on to keep it real interesting, and I LOVE eating salads with a spoon (all nice and diced/mixed up). Definitely recommend getting the salad chopper/bowl, too. Thank you for renewing my ability to eat salads on a daily basis, Jessica.
Thanks Seth! Really glad you liked the salad!
What a beautiful salad, Jessica! I will make this! What has your experience been with not using tahini in the hummus?
Thank you so much! Honestly, the hummus doesn’t come out as good without the tahini. It has the right flavor, but it isn’t as creamy. 🙂
I just want to say thank you for putting this salad recipe out. I started making it and eat it as my last meal. The smokey hummus works great on it. I was stalled on weight loss but with this i have started losing again. Very grateful to you.
Awesome! I get sick of salads every once in a while and just need some inspiration to switch it up, so very glad you enjoy it 🙂
Is the recipe for 1 serving or 2? I made last night and it was delicious! I struggle with finishing a salad dressing I like but the hummus is great on this! Both kids had a huge bowl as well but I just wasn’t sure on portion size since it doesn’t say. 😊
I eat this as one serving!
Hi Jessica and Brian, I am not a strict vegan, but your salad recipe makes me salivate lol 🙂
Thanks for all your hard work on this blog and your Youtube chan.