Inspired by the house salad I’ve enjoyed at Thai restaurants, this is the perfect companion to several of the Thai-style dishes in this book. A bigger portion of this can almost be the centerpiece of a meal, served with a simple tofu or tempeh dish.

　　

Ingredients

6 servings

　　1 cup small broccoli florets, raw or lightly steamed

　　2 plum tomatoes, diced

　　1/2 medium cucumber, peeled and sliced

　　1 medium red bell pepper, cut into short, narrow strips

　　1 cup unsweetened pineapple chunks (about half of one 20-ounce can, drained)

　　1 large celery stalk, sliced diagonally

　　1/2 cup sliced cremini or baby bella mushrooms

　　Mixed baby greens, as desired

　　1 cup mung bean sprouts or 1/2 cup green sprouts (such as sweet pea shoots)

　　3/4 cup Coconut-Peanut Sauce or Salad Dressing (page 215), or as needed

　　

Step 1

Combine all of the ingredients except the last three in a serving bowl.

　　

Step 2

To serve, arrange baby greens on a large serving platter. Top with the salad, then sprinkle with the sprouts. Serve, passing around the Coconut-Peanut Sauce for everyone to dress their salad as desired.

　　

nutrition information

Step 3

Calories: 91

　　

Step 4

Total Fat: 3g

　　

Step 5

Protein: 3g

　　

Step 6

Carbohydrates: 13g

　　

Step 7

Fiber: 3g

　　

Step 8

Sodium: 85mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).