Description
Our quick vegan Grape Crunch Salad combines juicy green grapes, crisp cucumber and celery with a bright lemon dressing, fresh mint, jalapeño, parsley, and Brazil nuts. Juicy, tasty and just a little heat for kick.
Ingredients
- 2 cups seedless green grapes
- 2 celery stalks, thinly sliced
- 1/2 English cucumber, sliced
- 1/4 cup flat-leaf parsley, roughly chopped
- 1/4 cup fresh mint leaves, roughly chopped
- 1/4 cup raw Brazil nuts, roughly chopped
- 1/4 cup extra virgin olive oil
- Zest of 1 lemon
- Juice of 1 1/2 lemons
- 1 tablespoon raw sugar
- 1 small jalapeño, finely minced
- 1 green onion, finely sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
Instructions
Make the Dressing
• Add the olive oil, lemon zest, lemon juice, raw sugar, jalapeño, green onion, salt, and white pepper to a small bowl or jar.
• Whisk or shake until the sugar dissolves and the dressing is well combined.
• Taste and adjust the lemon, salt, or jalapeño to your liking.
Build the Salad
• Cut the grapes in half if they are large; leave smaller grapes whole.
• Add the grapes, celery, and cucumber to a large bowl.
• Pour over the lemon dressing and gently toss.
• Add the parsley and mint.
• Toss again.
• Refrigerate for 15–30 minutes to allow the flavours to come together.
• Add the chopped Brazil nuts immediately before serving so they retain their crunch.
Serve cold.
Notes
Serving Suggestions This is a brilliant side dish for summer meals because it plays nicely with just about everything. Serve it alongside:
• Grilled chicken
• Marinated Greek Chicken
• Grilled fish
• Smoked salmon
• Burgers
• Grilled vegetables
• Tofu
• Falafel
• Grain bowls
• Picnic sandwiches
It’s particularly good with anything coming off the grill because the cold, crunchy salad provides such a nice contrast to smoky, savoury food. And yes, pack it for the beach.
- Prep Time: 25 minutes
- Category: Salad
- Method: Chopping
- Cuisine: North American
