I want to say that summer is my favorite time of year, but I think I say that about every season! Keep in mind in South Florida we really only have two seasons (hot & hotter) so that doesn’t say much…LOL! I happen to love the summer time, because the kids are out of school, we can kick back and head to the beach (only 7 miles away) or take a dip in the pool while my husband grills. This year is extra special since we just bought our own boat:) For our maiden voyage to the sandbar, I wanted to create an easy vegan salad that was refreshing and called upon the tropical goddess to impart flavor. Keep reading to get this yummy recipe!
Tropical Goddess Vegan Summer Salad
Ingredients
- 16 oz vegan shells pasta (cooked as directed, drained, and allowed to cool)
- Keep in mind, most box pastas are vegan so you just want to double check on the brand you prefer
- 10 oz Tessemae’s Organic Green Goddess Dressing (entire bottle)
- 1 Haas avocado (cubed)
- 1/4 red onion (finely chopped)
- 1 each red, yellow, & orange baby bell pepper (chopped)
- You can always substitute one large pepper of your choice…I happen to love the baby bell peppers and find them to have a sweeter flavor
- 1/4 cup dry roasted & unsalted cashews (chopped)
- 1 mango (cubed)
- 12-16 oz pineapple (cubed)
- I like fresh pineapple (not canned) so I buy the already cubed container in the produce area of my local supermarket
The best part is I can find all of these summer inspired ingredients at my local Publix or Whole Foods Market. Thank you Tropical Goddess ❤
*** For a creamy variation, combine the Tessemae’s Organic Green Goddess Dressing with a vegan mayonnaise prior to combining all ingredients. Start small and add little by little until desired level of delicious creaminess is achieved 😏
Cruelty Free Lucy 