10 May This Mixed Vegetable Salad with Sumac Vinaigrette is Full of Antioxidant Goodness!

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NUMEROUS SCIENTIFIC STUDIES NOW CONFIRM THAT A WHOLE FOODS DIET COMPRISED PRIMARILY OF VEGETABLES, FRUITS, GRAINS, LEGUMES, AND NUTS WITHOUT ADDED OIL, SUGAR, AND SALT IS OPTIMAL FOR HUMAN HEALTH, NOT ONLY PREVENTING A BROAD RANGE OF DISEASE AND ILLNESSES, BUT ALSO REVERSING SOME OF THE MOST DANGEROUS CHRONIC CONDITIONS.  THIS FINDING IS OF THE HIGHEST IMPORTANCE TO THE COMMONWEALTH BECAUSE IT COMMUNICATES A TRUTH THAT HAS THE POWER TO SAVE LIVES.”        

– PLANTPURE NATION 

 

Daytime Vegan Meal Plan 20

 

BARELY VEGAN MEAL PLAN #20

BREAKFAST SMOOTHIE:  RASPBERRY, LIME, MINT
LUNCH:  MIXED VEGETABLE SALAD WITH SUMAC VINAIGRETTE
DINNER:  SEARED MAHI MAHI WITH LEMONGRASS-GINGER CREAM

 

Raspberry Mint Lime SmoothieRaspberry Mint Lime Smoothie

Mixed Vegetable Salad with Sumac Vinagrette

Mixed Vegetable Salad with Sumac Vinagrette

Mahi with Lemongrass Cream

Mahi with Lemongrass Cream

I’m loving this Mixed Vegetable Salad with Sumac Vinaigrette right now.  What makes this salad stand out is the ingredient Sumac!  Sumacs are shrubs that grow in subtropical regions throughout the world, like East Asia and certain parts of Africa.   They produce deep red berries which are ground into a coarse powder to produce the spice Sumac.

Sumac is definitely an acquired taste, in my opinion.   I didn’t love it when I first tried it, but I think it was because I used too much in the recipe.  A little goes a looooong way!   I only use 1 teaspoon of sumac in this Mixed Vegetable Salad recipe and you can still taste it throughout the the vinaigrette.  It has a tangy, slightly bitter, taste.   Some think it has a lemony taste.  Either way it will definitely add a little deliciousness to anything you put it in!

If you have never seen Sumac before at your regular grocery store, try searching for it at an international grocery store if you live near one.  It is used in Middle Eastern cuisine and even in Italian cuisine.

This salad is filling and full of healthy ingredients like zucchini, bell peppers, and fresh ginger!  It tastes better the longer it sits in the refrigerator.   After refrigerating it overnight I tried it the next day and it was soooo good!  All of the ingredients had a chance to meld and get to know each other.   I use apple cider vinegar in the vinaigrette and the vinegar slightly pickles the veggies which gives the salad a nice tang.  You can make this vegetable salad without sumac if you can’t find it!   It will still be delicious.  🙂 

HEALTH BENEFITS OF THESE MEALS:

 

***  This blog is not intended to replace the advice of a qualified healthcare practitioner.  All information contained in this blog is the opinion of Monique and is not to be interpreted as medical advice.

 

  • Want MORE healthy meal plans?!  Click Here. 
  • Why does this blog post have 3 recipes? Find out in the FAQ Section!
  • Still confused as to what exactly Daytime Vegan is? Learn more in the ABOUT Section

 

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5.0 from 3 reviews
Mixed Vegetable Salad with Sumac Vinaigrette
 
Prep time
Total time
 
Author:
Recipe type: Lunch
Serves: 2-3
Ingredients
  • 2 tablespoons mint, finely chopped
  • ½ cup parsley, chopped
  • 5 garlic cloves, minced
  • 1 tablespoon ginger, minced or grated
  • ¼ cup olive oil
  • juice of 2 lemons
  • ¼ cup apple cider vinegar
  • 2 tablespoons agave nectar
  • salt to taste
  • pepper to taste
  • 1 teaspoon sumac
  • 1 tablespoons garlic powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 ½ cup cucumber, chopped
  • 1 ½ cup zucchini, chopped
  • 3 roma tomatoes, chopped
  • 1 bell pepper, chopped
Instructions
  1. To make the vinaigrette mix the first 14 ingredients together in a large bowl.
  2. Add the cucumber, zucchini, tomatoes, and bell pepper to the bowl and mix everything thoroughly so the vegetables are covered in the vinaigrette.
  3. Serve!
Notes
The zucchini might add water to the salad once you mix it with the vinaigrette. To decrease the amount of water try salting the zuccini before adding it to the salad. Place the diced zucchini in a colander, sprinkle it with some salt and let it sit for about 10 minutes. A lot of water should have drained from the zucchini.

5.0 from 3 reviews
Seared Mahi Mahi with Lemongrass-Ginger Cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Serves: 3 - 4
Ingredients
  • ¼ cup lemongrass, finely chopped
  • 2 tablespoons ginger, finely chopped or grated
  • 4 garlic cloves, minced
  • ¼ cup cilantro, chopped
  • ¼ cup mint, chopped
  • 2 cups half and half or cashew milk (recipe on my website)
  • juice of 1 lemon
  • salt and pepper to taste
  • 1 pound Mahi Mahi cut into 3 or 4 filets, skin on or off
  • 1 tablespoon + 1 tablespoon olive oil
Instructions
  1. To make the sauce place a pan on medium heat. Add 1 tablespoon olive oil, lemongrass, ginger, and garlic. Cook for 3 – 5 minutes, until the lemongrass has softened slightly. Add the cilantro and mint. Stir and cook for another minute. Pour in the half and half (or cashew milk), lemon juice, salt, and pepper. Stir and simmer for about 5 minutes, or until the sauce has thickened slightly.
  2. If you use my homemade cashew milk instead of half and half (which is what I used and it tasted great!) it will thicken very fast, within a minute or so. Set the sauce aside.
  3. Season your fish with salt and pepper. Place another pan on medium heat. When the pan is hot add 1 tablespoon olive oil. Cook the fish for 3 – 4 minutes per side depending on the thickness, or until it is cooked to your liking.
  4. To serve, place a piece of fish on your plate and top with the Lemongrass-Ginger sauce.
  5. Suggested Sides: Rice and Asparagus.
Notes
If you don't like chunks of ginger and lemongrass in your sauce then feel free to blend it until smooth!

5.0 from 3 reviews
Raspberry Lime Mint Smoothie
 
Prep time
Total time
 
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 3 cups raspberries, frozen or fresh
  • 5 sprigs of mint
  • 2 cups almond milk
  • 1 cup water, filtered if possible (optional, this is a thick smoothie so you may want to thin it with water)
  • 5 – 7 dates, pitted
  • juice of 1 lime
Instructions
  1. Blend everything together until smooth. Add water to adjust the sweetness and consistency, if desired.

 

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46 Comments
  • Anosa
    Posted at 07:41h, 10 May Reply

    You just inspired me to make a smoothie this morning, I don’t have much of an appetite but this smoothie will keep me full until snack or lunch time. I want to try out sumac too as I have never heard of it before

    • Daytime Vegan
      Posted at 17:24h, 10 May Reply

      I’m glad I could inspire you!! Please give sumac a try. Just remember a little goes a long way!! 🙂

  • Debbie Gilbey
    Posted at 11:44h, 10 May Reply

    As always such beautiful creations.
    I am especially excited about the Mahi Mahi, although that fish is very hard to source out here. I reckon it would work with a nice piece of monkfish or similar.
    Thanks for sharing

    • Daytime Vegan
      Posted at 17:25h, 10 May Reply

      Monkfish would be great! The sauce really is good with any seafood….even shrimp or scallops. Thank you!

  • Milena
    Posted at 14:01h, 10 May Reply

    I’ve been interested in going Vegan for awhile now. This is a wonderful place to start looking for information. Thanks!

    • Daytime Vegan
      Posted at 17:25h, 10 May Reply

      Thank you!!

  • Beth
    Posted at 20:40h, 10 May Reply

    I love this menu combination. It’s very healthy! I love healthy eating, especially the morning smoothie. It looks delicious!

    • Daytime Vegan
      Posted at 20:58h, 10 May Reply

      Thank you very much!!

  • Stefan - The Millennial Budget
    Posted at 21:45h, 10 May Reply

    This was a great menu! While I will not be going vegan this is a great option to eat healthy, especially with those smoothies that look so delicious.

    • Daytime Vegan
      Posted at 22:28h, 10 May Reply

      I’m glad you like the menu!! I hope you can try one of the recipes. 🙂

  • alison
    Posted at 23:09h, 10 May Reply

    Ooh! That Raspberry Lime Mint Smoothie is calling my name! I love the mixed veggies too! It is great how you help us understand the science and why it is good for you! I always feel better about craving your food! 🙂

    • Daytime Vegan
      Posted at 23:24h, 10 May Reply

      Thank you so much, I’m glad you like learning the benefits of these foods!! 🙂

  • CourtneyLynne
    Posted at 01:45h, 11 May Reply

    Omg so much yumminess!!!! I’m not even vegan and all of these look beyond delicious!

    • Daytime Vegan
      Posted at 03:50h, 11 May Reply

      Thanks!

  • suchitra
    Posted at 02:03h, 11 May Reply

    The Rasberry mint smoothie sounds so yum! i can’t wait to try it! thanks for sharing these lovely healthy recipes!

    • Daytime Vegan
      Posted at 03:50h, 11 May Reply

      Thanks!

  • Valerie Robinson
    Posted at 04:03h, 11 May Reply

    That smoothie looks like a dream. Everything looks amazing!

    • Daytime Vegan
      Posted at 07:07h, 11 May Reply

      Thank you!

  • Elizabeth O.
    Posted at 05:06h, 11 May Reply

    That raspberry and lime smoothie is the perfect drink to welcome the warm days of the summer. I always look for cool drink recipes to prepare for the summer and I’m definitely adding this to the list. I love the mahi mahi recipe! Lemongrass and ginger has amazing benefits!

    • Daytime Vegan
      Posted at 07:07h, 11 May Reply

      I love drinking ice cold smoothies on hot summer days!! Thank you 🙂

  • roch
    Posted at 07:54h, 11 May Reply

    Oh wow all these look really wonderful. I have never tried such tasty vinaigrette before. I love to eat food that’s both nutritious and delicious.

    • Daytime Vegan
      Posted at 13:08h, 11 May Reply

      Thank you!

  • phyliciamarie
    Posted at 09:24h, 11 May Reply

    Sumac sounds really interesting, so I googled it, I thought it would be available in my country since I’m from South East Asia, but turns out it’s largely available in the Middle East, and not in our area.

    • Daytime Vegan
      Posted at 13:10h, 11 May Reply

      Darn! You may have to order it online if you ever want to try it. 🙂

  • Claire Algarme
    Posted at 13:04h, 11 May Reply

    I love vinaigrette on my salad. I like the sourness that puts a tang on the salad and makes the greens taste more interestingly. I haven’t heard of Sumac before. I’m not sure if we have it here in Asia but it’s something I hope to try in the future. 🙂

    • Daytime Vegan
      Posted at 13:10h, 11 May Reply

      I agree! Vinaigrette adds a nice tang to salads !

  • Fred
    Posted at 14:11h, 11 May Reply

    That raspberry lime smoothie is so inviting with that nice pink color it has! I cannot imagine what sumac tastes like, so I hope I get to try that exotic ingredient soon. I do not know if I will like this though with that bitter taste you describe.

    • Daytime Vegan
      Posted at 19:51h, 11 May Reply

      Yes, it’s definitely an acquired taste! It took me a while to get used to it, but now I love it! Hope you try the smoothie. 🙂

  • Franc Ramon
    Posted at 15:04h, 11 May Reply

    I am getting a lot of vegetable dishes here. I’ll add some of this in my diet so I can be healthier.

    • Daytime Vegan
      Posted at 19:50h, 11 May Reply

      Thanks, I hope you do!!

  • Bhushavali
    Posted at 21:18h, 11 May Reply

    Yumm… Yumm… Yummmmm… The mix veg salad looks so colorful, healthy and yummy. The mere combo of raspberry, mint and lemon sounds refreshing!

    • Daytime Vegan
      Posted at 21:43h, 11 May Reply

      Thank you!

  • Zwitsy
    Posted at 21:49h, 11 May Reply

    I really love the idea of how veges and fruits help us detoxify the toxic that we’ve consumed lately out from junk foods. Also, the benefits and vitamins only veges and fruits produce naturally, this is one of the enough reasons why should people start switching to being vegan.

    • Daytime Vegan
      Posted at 22:00h, 11 May Reply

      I completely agree!!! 🙂

  • Jason Panuelos
    Posted at 00:35h, 12 May Reply

    I’m consistently amazed by your lovely recipes and photography! The seared Mahi Mahi looks absolutely fantastic! 🙂

    • Daytime Vegan
      Posted at 01:41h, 12 May Reply

      Thank you very much!!

  • Amanda Love
    Posted at 04:57h, 12 May Reply

    I have been sharing your recipes with my vegetarian daughter and she LOVES them. She especially loved your curry shrimp. I know she’ll love this as well.

    • Daytime Vegan
      Posted at 08:24h, 12 May Reply

      Wow, that makes me SOOOOO happy!! Thank you very very much.

  • Shub
    Posted at 05:05h, 12 May Reply

    How I love these photos! You should write one post on food photography as well. Raspberry mint lime looks smashing combo.

    • Daytime Vegan
      Posted at 08:24h, 12 May Reply

      Thank you! I’m still learning photography, so maybe in the future!! I’m glad you like my photos. 🙂

  • Mommy Roxi
    Posted at 06:20h, 12 May Reply

    That vibrant color of your smoothie is enough to make me want to go down to the kitchen and make myself one (but with strawberries!)

    • Daytime Vegan
      Posted at 08:23h, 12 May Reply

      This would taste great with strawberries!!

  • Jasmine Watts
    Posted at 14:29h, 12 May Reply

    Yumm.. Everything looks amazing! I would love to try this recipe today!! Thanks for sharing!!

    • Daytime Vegan
      Posted at 15:50h, 12 May Reply

      thanks

  • Fatemah Sajwani
    Posted at 06:23h, 16 May Reply

    thanks for the recipe. Both of them look refreshing and yummy. Will be watching other videos on your blog too.

    • Daytime Vegan
      Posted at 04:16h, 17 May Reply

      Awesome, thank you!! 🙂

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