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Summer Salad Series: The Best DIY Salad Recipes for Any Meal of the Day

Summer Salad Series: The Best DIY Salad Recipes for Any Meal of the Day

If you think salads are boring, trust me when I say, “You ain’t doing salads right.” I initially began eating salads for lunch because I could only afford a limited amount of healthy ingredients as a master’s student. And of course, the cheapest ingredients were the ones that were in season. Rather than eating a plain old Romain salad every day for lunch, I got creative. Here I am several years later, and I am still the epitome salad maker among all my family and friends.

This series includes salad recipes for breakfast, lunch, and dinner! Each recipe can easily be modified to satisfy your taste buds. Hate arugula? Well, substitute spinach instead. Seriously, it's that simple!

Summer Strawberry Salad
shredded romaine lettuce, bbq mushrooms, diced cucumber, organic strawberries, grilled onions, sliced almonds, & garlic herb vinaigrette


1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
2 tsp garlic (minced)
1 tsp. honey (agave for vegans)
1 tsp. onion powder
2 tsp Italian seasoning
1 tsp. salt
1/2 tsp. ground black pepper

Mandarin Ginger Salad
spring mix, mandarin oranges, green onions, roasted almonds, bean sprouts, black sesame seeds, cilantro, miso ginger sesame dressing.


⅓ cup of seasoned rice vinegar
2 tablespoons tahini
1 tablespoon agave
1 tablespoon miso
1 tablespoon tamari*
1 teaspoon garlic powder
1/4–1/2” piece ginger* (sub 1 tsp ginger powder)
2 tsp toasted sesame seed oil
Dash of black pepper, if desired*

Vegan Caesar Salad
5 leaves Kale, 3 heads romaine lettuce, sun-dried tomatoes (in oil), toast pumpkin seeds, black pepper, vegan parmesan.


1/2 cup raw cashews, soaked overnight
1/4 cup water
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1 teaspoon minced garlic (you can add extra if you’re a garlic lover)
1/2 tablespoon vegan Worcestershire sauce (I use Wizard's gluten-free brand)
2 teaspoons capers
1/2 teaspoon fine grain sea salt and pepper, or to taste
Add all the ingredients to a food processor and blend until smooth. Some tiny bits of cashews may remain, not to worry, once added to the salad you’ll never know they were there.

Breakfast Salad Scramble
Vegan sausages sautéed with, mushrooms, potatoes, and onions. Placed on top of wild arugula topped off with my cashew sour cream, and spicy red salsa!

Lemon Herb Italian Pasta Salad
This has been the best meal prep/go-to meal. All I used was one box of chickpea pasta, one head of lettuce, olives, sun-dried tomatoes (in oil), one avocado and vegan feta. The dressing recipe is down below.


1/3 cup olive oil
2 tablespoons fresh-squeezed lemon juice
2 tablespoons red wine vinegar
2 tablespoons water
2 teaspoons garlic, minced
2 teaspoons Italian seasoning, minced
1/2 teaspoon salt
Cracked pepper, to taste

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