16 Vegan Makeovers on Your Favorite Summer Recipes

Created by A Dozen Cousins CEO Ibraheem Basir

Serving Size: 1

"There is no better lunch on a nice summer day than a fresh salad. Our twist on this classic garden salad includes some bold flavors and a little extra plant protein," explains Basir.

● ½ cup romaine lettuce, chopped

● ¼ cup chard, chopped

● ¼ cup baby red leaf lettuce, chopped

● ½ cup baby spinach, chopped

● ¼ cup butter lettuce, chopped

● ¼ cup arugula

● 1/8 cup bean sprouts

● 1/8 cup pea sprouts

● 1 small carrot, shredded

● ¼ cup purple cabbage, shredded

● 2 Tbsp cilantro, chopped

● Juice of ½ a lime

● 1 package of A Dozen Cousins' Trinidadian Chickpea Curry

Shred your carrots and purple cabbage and mix them in a bowl. Chop all of the greens and add them to the bowl with carrots and cabbage. Place half a pouch of A Dozen Cousins Trinidadian Chickpea Curry on top of your salad (the beans are fully cooked and may be served hot or cold). Garnish your salad with both of the fresh sprouts, cilantro and lime juice.

Image courtesy of Ibraheem Basir