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Plant Protein Salad with Vegan Ranch Dressing

Plant Protein Salad with Vegan Ranch Dressing

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Adjust Servings:
0.5 cup Black Lentils
0.5 cup White Navy Beans
6 leaves Red Leaf Lettuce
1 Avocado
2 Tablespoons Hemp Hearts
Vegan Ranch Dressing
3 Tablespoons Vegan Mayonnaise
3 Tablespoons Vegan Sour Cream
2 Tablespoons (or more) Lemon Juice
0.25 teaspoon Onion Powder
0.25 teaspoon Garlic Powder
0.25 teaspoon Sea Salt
2 teaspoons Agave/Honey
1 Tablespoon, finely chopped Fresh Dill
1 Tablespoon, finely chopped Fresh Chives

Plant Protein Salad with Vegan Ranch Dressing

  • 30 minutes
  • Serves 2
  • Easy


  • Vegan Ranch Dressing



Vibrant and nutritious plant protein salad drizzled with a creamy and vegan ranch dressing.

I rarely order salads at restaurants because my salad standards are very high.

Homemade salads and salad dressings are far superior than any store-bought options.

Depending on my mood, the salads will vary but I always add some sort of plant protein for nutritional value and to make it a complete and filling meal!

The secret to any good salad is having texture, something creamy, a vibrant color and a really good dressing that brings it all together.

Beans and legumes are my favorite plant-based proteins.

Lentils, and black lentils are especially nutritious.

Black lentils, also known as beluga, are tiny dark lentils that look almost like caviar.

Lentils are high in fiber, which supports regular bowel movements and the growth of healthy gut bacteria.

They are often underrated, very affordable and also cook up rather quick!

To add even more protein to this plant protein salad, I am adding navy beans.

Navy beans, also known as haricot beans, are a great source of fiber, B vitamins and minerals.

If you have a good avocado on hand, add them to your salad.

Avocados are visually stunning and add healthy fats to your dish.

Surprisingly, avocados have more potassium than a banana!

They are also loaded with heart healthy monounsaturated fatty acids.

You can use any kind of lettuce but I love the red leaf lettuce. It has great texture and crunch!

I aways have hemp hearts on hand. My recommendation is to buy in bulk and storing them in the refrigerator or freezer for a longer shelf life.

Technically a nut, hemp seeds are very nutritious.

They are a great addition for smoothies, sweet treats and salads of course!

Hemp seeds are also a great source of vitamin E and minerals, such as phosphorus, potassium, sodium, magnesium, sulfur, calcium, iron and zinc.

The vegan ranch dressing might be my favorite part of this salad – right after those pretty black lentils!

If you are a fan of creamy dressing, this vegan ranch is for you.

It only takes a few ingredients and using fresh herbs like dill and chive take it to the next level!


Make this salad and leave you review in the comment section below!



Cook The Black Lentils & Make the Vegan Ranch Dressing

First, rinse the black beans under cold water then add them to a small pot with 1.5 cups of water and 1/4 teaspoon (a pinch) of sea salt.

Cover and turn the heat to high. Once it starts to boil, set your timer for 20-25 minutes and turn the heat to medium high.

While the lentils cook, make the vegan ranch dressing.

Add all of the ingredients to a bowl and stir to combine.

Give the dressing a taste and adjust seasoning to your liking.

If you like your dressing a bit more runny, add a bit more lemon juice or water to thin it out.

You can store this dressing in a jar with an air-tight lid in the refrigerator for up to 1 week.


Allow Black Lentils to Cool & Prep Other Ingredients

After the lentils are done cooking, drain off any excess liquid (if there is any), then transfer to a bowl and allow to cool.

Wash and dry our lettuce leaves then roughly chop.

If you are using canned navy beans, drain and rinse them well.

Peel and thinly slice the avocado and get the hemp hearts out.


Assemble The Salad

Start with bed of the roughly chopped ( or torn) lettuce leaves then sprinkle over the remaining ingredients.

Lastly, dress the salad to your liking!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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