Simple Vegan Antipasto Salad

Recipe Image

Total Time:    10 minutes

Nutritional per serving
Calories: 186 kcal
Fat: 18 g
Protein: 5 g
Carbohydrates: 8 g

This Simple Vegan Antipasto Salad is ideal as a side and so tasty it’s definitely worth a try.


Makes 6 servings

The Dressing

  • Juice of 1/2 a
  • 2 tablespoons almond
  • 3 garlic cloves
  • 2 tablespoons of the ‘olive brine’
    1/4 teaspoon sea salt

The Salad

  • 1 small head of cauliflower, stem/leaves removed, halved then remove the core
  • 4 leaves of Swiss Chard, thinly sliced (including stem)
  • 1 large red pepper, stem/seeds removed, small chopped
  • 100g cup mixed deli olives, sliced
  • 1/2 cup basil chiffonade (stack the basil leaves, roll them up like a cigar and make thin slices)
  • 75g cup pine nuts


  1. To make the dressing whisk the dressing ingredients in a small bowl and set aside.
  2. Chop the cauliflower into florets, then break apart those florets with your fingers into a large bowl (smaller cauliflower pieces lend to a good ‘mouth feel’ for the overall salad).
  3. Add remaining ingredients and toss until everything is evenly mixed.
  4. Drizzle dressing over salad and give it one more toss.

Photo and recipe courtesy of Feed Your Skull, an awesome site packed with quality, vegan recipes.

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