If you are looking for a deliciously tart fruit salad recipe, look no further than this poached plum, fig, and hazelnut fruit salad!
This dish is actually a recreation of a fruit salad I ordered at a cute little café in Brisbane a few weeks back. I just thought the combination was so creative and really delicious. Since figs and plums are both in season at the moment, I had to try it before it was too late.
The café served the salad on a bed of natural greek yoghurt. I decided to veganize my version and create a simple tart cashew cream to go with mine. I enjoyed it a lot more.
This recipe is super easy and simple to make. As the name implies, the recipe calls for figs, hazelnuts, and plums. It also calls for pea sprouts, coconut sugar, vanilla extract, and ground cinnamon. For the cashew cream, you will need cashews, of course, salt, apple cider vinegar, lemon, and water.
I hope you enjoy the recipe!
If you loved my fruit salad recipe, and you’re on the hunt for more delicious, healthy salad recipes, then try making this vegan spring salad with asparagus and sugar snap peas. This salad can work really well as a starter, side, or main dish. If you decide to make it as a main dish, the recipe’s author recommends adding in additional sources of protein in order to make it more filling and hearty. These include grilled tempeh, avocado, or even boiled baby potatoes.
This easy vegan tabbouleh salad with quinoa is also super filling and healthy. This dish is light, fresh, and makes the perfect side dish for any meal! In addition to being vegan, it’s also gluten-free. In addition to the quinoa, this recipe calls for onion, cucumber, chickpeas, parsley, and bell pepper. If you’re not a fan of peppers or any of the other ingredients, you can always swap them out for tomatoes or any other of your favorite veggies. Enjoy!
This simple Egyptian-style vegan broad bean salad will hit all the right spots. This dish is super filling and can be whipped up in a matter of minutes. This vegan recipe includes onion, tomato, parsley, cumin powder, and olive oil.
This recipe was republished with permission from Hazel and Cacao.