Description
A fresh, crisp Loaded Veggie Burger Salad with romaine, avocado, cheddar, pickles, crumbled veggie burgers, and tangy Dijon dressing. Ready in 15 minutes and perfect for summer lunches or easy dinners.
Ingredients
4 cups chopped romaine lettuce
2 small tomatoes, chopped
1 medium avocado, chopped
1/4 cup diced red onion
6 dill pickle slices, chopped
1/2 cup cubed cheddar cheese
2 cooked veggie burgers, crumbled
2 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp Dijon mustard
1 tbsp honey
1 small garlic clove, minced
1/4 tsp salt
Black pepper, to taste
Instructions
1. Divide the chopped lettuce between two bowls.
2. Top with tomatoes, avocado, red onion, pickles, and cheddar cheese.
3. Crumble one cooked veggie burger over each salad.
4. Whisk or shake together olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt, and pepper until smooth.
5. Pour the dressing over the salads before serving.
Notes
Keep the dressing and salad stored separately for best freshness.
Refrigerate the salad in a sealed container for up to 3 days.
The dressing can be refrigerated for up to 1 week.
Frozen veggie burgers work well in this recipe.
Pickle quantity can be adjusted to taste.
Avocado green goddess dressing can be used as an alternative dressing.
Serve with sweet potato fries for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Summer Veggies Recipes
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 salad