High Protein Lenten Salad with Vegan Chicken
4 servings
30 minutes
High-protein vegan chicken salad is a harmony of freshness and rich flavor, perfect for those who value healthy eating. Its base is quinoa—an ancient grain rich in protein—complemented by hearty seitan that mimics chicken texture. Tender edamame beans, juicy cherry tomatoes, and creamy avocado create a balance of taste and nutrients, while radishes and mini corn add a pleasant crunch. The dressing made from olive oil, soy sauce, lime, and ginger gives the dish brightness and a hint of spiciness. Aromatic cilantro and roasted cashews complete the composition. This salad is an excellent choice for a light lunch or dinner, impressing not only with its taste but also with its presentation aesthetics.
1
Prepare all the ingredients.
2
Pour quinoa with water, bring to a boil and cook for 13 minutes. Drain the cooked quinoa in a sieve and let it cool.
- Quinoa: 100 g
3
Bring water to a boil in a saucepan, add edamame, and cook for 2 minutes. Then drain in a sieve.
- Edamame (green soybeans): 100 g
4
Chop the cashews coarsely and toast them in a dry pan.
- Cashews: 30 g
5
Prepare the dressing. Mix finely chopped red onion, olive oil, soy sauce, and juice of half a lime. Add peeled and grated ginger.
- Red onion: 0.5 head
- Olive oil: 20 ml
- Soy sauce: 15 ml
- Lime: 1 piece
6
Cut cherry tomatoes in half, dice the avocado, slice the radish thinly, and cut the corn into thick rings.
- Cherry tomatoes: 100 g
- Avocado: 1 piece
- Radish: 5 piece
- Baby corn: 100 g
7
Cut the plant-based meat into cubes.
- Seitan (wheat gluten): 200 g
8
Mix plant-based meat, quinoa, tomatoes, edamame beans, avocado, radish, and corn.
- Seitan (wheat gluten): 200 g
- Quinoa: 100 g
- Cherry tomatoes: 100 g
- Edamame (green soybeans): 100 g
- Avocado: 1 piece
- Radish: 5 piece
- Baby corn: 100 g
9
Mix with dressing. Taste the salad and add salt if necessary.
- Olive oil: 20 ml
- Soy sauce: 15 ml
- Red onion: 0.5 head
- Lime: 1 piece
- Salt: to taste
10
Serve sprinkled with cashews and cilantro, garnished with a lime wedge.
- Cashews: 30 g
- Cilantro: 10 g
- Lime: 1 piece
