Crunchy Summer Vegan Salad with Homemade Gluten-Free Croutons

A refreshing, nourishing, and crunchy vegan summer salad with avocado, tomato, cucumber, and homemade gluten-free croutons – an easy recipe perfect for batch cooking.

The crispiness of the croutons contrasts perfectly with the smoothness of the avocado, cucumber, and tomato. A creamy cashew dressing adds a silky, healthy, and 100% plant-based texture. Perfect as a main dish, starter, or for a summer picnic.

This crunchy vegan summer salad is also ideal for batch cooking: prep in advance for quick and healthy meals all week.

Why Make This Salad

• Quick and easy summer recipe

• Rich in healthy fats, fiber, vitamins, and minerals

• Vegan and gluten-free friendly

• Perfect for batch cooking – components can be prepared ahead

• Supports anti-inflammatory or detox nutrition plans

Ingredient Benefits

• Avocado

Packed with unsaturated fats, fiber, potassium, and vitamin E. Promotes satiety and supports heart health.

• Tomato

A source of lycopene, vitamin C, and beta-carotene. Supports cellular protection and immune function.

• Cucumber

Hydrating and low in calories, with essential minerals. Great for digestion and skin health.

• Cashews

Provide plant-based protein, magnesium, and antioxidants. Their texture is ideal for dairy-free creamy sauces.

• Red Onion

Rich in anthocyanins, offering antioxidant properties and microbiome support.

• Whole Grain Bread (gluten-free)

Supplies complex carbohydrates and crunch. A good fiber source when high-quality.

Crunchy Summer Vegan Salad with Homemade Gluten-Free Croutons

INGREDIENTS (serves 2)

Vegetables and Salad

• 1/4 organic cucumber (with skin)

• 1 large tomato (red, yellow, or pink)

• 1 or 2 ripe avocados

• 1/2 red onion

• 1/2 head of leafy salad (batavia, lettuce, etc.)

Croutons

• 3 slices whole grain bread (gluten-free if needed)

• 1 tablespoon olive or sunflower oil

Creamy Cashew Dressing

• 50 g cashews (soaked 1–3 hours, or use cashew butter)

• Juice of 1/2 lemon

• 1 garlic clove (raw or roasted)

• 1 tablespoon nutritional yeast (optional)

• A pinch of salt

• Water (adjust for desired consistency)

PREPARATION

1. Make the croutons: Cut bread into small cubes. Toast in a pan with oil until crispy. Let cool.

2. Prepare the vegetables: Chop the tomato, cucumber, avocado, red onion, and salad. Place in a large bowl.

3. Make the dressing: Blend soaked cashews with lemon juice, garlic, nutritional yeast, salt, and water until smooth. Adjust water for consistency.

4. Assemble: Combine dressing and croutons with the vegetables just before serving to maintain crunch.

Storage Tips

• Keep croutons in an airtight container at room temperature

• Store cut vegetables in the refrigerator for up to 24 hours

• Cashew dressing lasts 4 to 5 days refrigerated

• For batch cooking: store dressing, vegetables, and croutons separately