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canadian summer salad, pecans, WFPB, wholefood plant based, vegan, vegetarian, salad, recipe, quick recipe, quick,

Denise’s Canadian Summer Salad

Ok, so this one is a borrowed recipe from my beautiful friend Denise from Green Tree Yoga. Who is a great friend of mine, and a Canadian Aussie!


Handful of Pecans

1 tsb maple syrup (I used rice malt syrup)

Olive oil

Juice of 1/2 a lemon

3 handfuls of Lettuce mix- As Denise calls it ‘arugula’, for us Aussies – rocket and spinach. I used kale in this case. Take your pick 🙂

1 stalk of a celery, diced

1 small carrot, grated

1 punnet of strawberries – organic if you can

1/4 of a cucumber, diced

1/2 large Sweet potato, diced



  1. Toast the pecans in a pan with a small splash of oil (coconut/olive) for 5-10mins on low to medium heat, covered, then drizzle the maple/rice malt syrup over the pecans and mix, turn down the heat to your lowest setting and let stand for a few minutes. Sprinkle cinnamon on them to coat. Remove from heat and cool.
  2. Roast the sweet potato in the oven for 15-20mins turning them mid way, try not to burn but leave them in long enough they caramelise.
  3. Add all veggies etc to lettuce mix
  4. Add nuts/seeds as desired
  5. Drizzle with a small amount of cold pressed olive oil, rice malt syrup and the juice of half a lemon

Anndddd… enjoy!

Thanks Denise! I LOVE this salad, so summery, sweet and tasty! x

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