Summer Salad with Grated Vegetables, Candied Pecans & Oil Free Salad Dressing
Prep time
Cook time
Total time
I really love the taste of grated vegetables and fruits. Always remember, anything goes when it comes to summer salads. Pick and choose your favorite vegetables.
Recipe type: Salad
Serves: 6
  • 1 head of romaine lettuce, chopped
  • 1 small head of radicchio, chopped
  • 1 zucchini, grated
  • 1 large carrot, grated
  • 1 small bunch broccoli, cut into flowerettes
  • ½ cup pecans (or any nut you prefer - also tastes yummy with sunflower seeds)
  • 1 teaspooon vegan butter
  • 1 teaspoon vegan brown sugar or maple sugar
  • Fresh ground black pepper
No oil salad dressing (makes ½ cup - make more and save for later)
  • 3 tablespoons plain hummus
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons lemon juice
  • 1 teaspoon chopped garlic
  • 2 teaspoons chopped shallots
  • salt and pepper to taste
  1. Steam broccoli for a couple of minutes until bright green but still crunchy. Cut into bite size pieces.
  2. Set a nonstick pan over medium heat. Add the butter and sugar and once melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Set aside while you prepare the salad.
  3. Make the dressing by combining all ingredients in a small mixing bowl and whisk. Taste. Add water or more lemon juice to thin if needed. Season with salt and pepper.
  4. Assemble salad by tossing greens and radicchio with some of the salad dressing. Top with grated zucchini, carrot, broccoli and candied pecans. Drizzle more salad dressing on top and serve.
Recipe by Ordinary Vegan at