There was a fantastic article in the New York Times this summer with broad-stroke outlines for inventive, minimalist salads. (101 Simple Salads for the Season). The article had sections for both vegan and vegetarian salads (many of which can be made vegan by skipping the additional cheese). I love the simplicity of the salads. The recipes are described in just a handful of sentences; it’s really cooking as an art. I’ve further simplified their #3 Vegan recipe for a cucumber salad.
Directions:
Peel and thinly slice one cucumber, combine with one diced shallot. Mix together Dijon mustard and apple cider vinegar. Toss mustard/vinegar mixture over the salad. Done!
Possible add-ins:
cherry tomatoes, cubed tofu, white beans, avocado