What is summer without that one salad—the one that makes you feel as good on the inside as you look on the outside! Light, vibrant, and packed with protein and brain-boosting goodness, this is that salad.
I wanted to share one of my absolute favorites—a go-to summer dish I make again and again. It’s fresh, flavorful, and just indulgent enough to feel special without all the extra work.
Let’s turn it into a moment…
Set the table for two—whether it’s you and your bestie or your partner in life. Pour a glass of Sauvignon Blanc—bright, crisp, and citrusy. It’s beautifully paired with the lime, tomato, and greens while cutting through the richness of the walnuts and vegan sour cream.
This isn’t just a salad—it’s a whole vibe. Effortless, beautiful, soulful and perfectly balanced— You deserve this!
Recipe below—until next time, xoxo 💛
Summer Walnut Salad Ingredients (serves 2)
Salad Base
- 1 bag spring mix greens
- 1 medium tomato, diced
- ½ red onion, finely diced
- 2 whole banana peppers (served on the side)
- 1 lime (cut into wedges, optional)
Vegan Toppings
- Vegan Parmesan cheese (Follow Your Heart)
- Vegan feta cheese (Follow Your Heart)
- Vegan sour cream
- Salsa (optional)
- Red sauce (optional)
Walnut “Meat”
- 2 cups walnuts, soaked
- Liquid smoke (enough to cover walnuts)
- 1 bay leaf
Seasoning Sauce
- 1 packet taco seasoning
- 1 cups water
- Onion powder (to taste)
- Old Bay seasoning (to taste)
- Dried sage (to taste)
- Any additional seasonings you like
Instructions
- Prepare the Walnuts
- Place walnuts in a bowl and cover with liquid smoke.
- Add the bay leaf and soak overnight for best flavor.
Shortcut option: If short on time, boil walnuts in water for 30 minutes instead.
- Make the Walnut “Meat”
- Drain the soaked or boiled walnuts.
- Add them to a food processor.
- Pulse until the texture resembles ground meat (crumbly but not paste-like).
- Make the Seasoning Sauce
- In a pan, combine:
- 1 cup water
- Taco seasoning
- Onion powder, Old Bay, sage, and any extra spices
- Bring to a boil and cook until slightly reduced.
- Taste and adjust seasoning as needed.
- Add the ground walnuts to the pan and mix until well coated.
- Simmer briefly until warmed through and slightly reduced- flavorful.
- Assemble the Salad
Divide ingredients between two bowls:
- Start with a base of spring mix greens
- Add diced tomatoes
- Sprinkle diced red onion
- Spoon warm walnut “meat” over the top
- Add Toppings
- Sprinkle vegan Parmesan and vegan feta
- Add a dollop of vegan sour cream
- Drizzle with salsa and/or red sauce if desired
- Garnish & Serve
- Serve with banana peppers on the side
- Add lime wedges for squeezing over the salad
Tip
For the best flavor, don’t skip soaking the walnuts overnight—it really deepens the smoky taste and gives a “meatier” texture.
***If you are allergic to nuts, just switch to lentils or substitute Beyond Meat or Impossible meat brand. ***
Enjoy your fresh, flavorful, and protein-packed summer salad! 🥗✨
Monica Monet Coleman is a certified Vegan Lifestyle Coach, entrepreneur, and culinary creative with deep Southern roots in Philadelphia, Mississippi. Inspired by a lifelong love of music, culture, and community, she later settled in Jacksonville, Florida, where a personal health journey led her to adopt a vegan lifestyle more than 11 years ago.
In 2018, Monica earned her Vegan Lifestyle Coach certification through Main Street Vegan Academy and went on to open a vegan café in Jacksonville’s historic Springfield neighborhood. She has cooked for artists including Anthony Hamilton, Lyfe Jennings, and The Isley Brothers and is currently preparing to release her first cookbook and open a new café.
