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Raw Vegan Antipasto Salad

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Get your taste buds ready! They’ll require the shoes of Fred Astire and music to follow. Jeremy and I made this salad Saturday night after an adventurous day of hikes and errands that consummated a total of 13.16 miles and this salad was just the amazing thing we needed to refuel.

What exactly does ‘anitpasto’ mean? I had to look it up because, I felt like this salad fit the bill even though I wasn’t sure of the definition. Antipasto (plural antipasti) is used when referring to a medley of olives, cheeses, and cured meats served before a meal in traditional Italian culture. This salad uses olives and a medley of small chopped veggies to bring antipasto to the raw vegan world.

Raw Vegan Antipasto Salad

  • Yield: 6-8 servings
  • Serving Size: approximately 1 cup

Even though antipasto means before the main meal, this is a salad that could be a meal for 2-3 people.


    The Dressing
  • juice of 1/2 a lemon
  • 2 tablespoons almond oil
  • 3 garlic cloves, minced
  • 2 tablespoons of the 'olive brine'
  • 1/4 teaspoon sea salt
  • The Salad
  • 1 small head of cauliflower, stem/leaves removed, halved then remove the core
  • 4 leaves of Swiss Chard, thinly sliced (including stem)
  • 1 large red pepper, stem/seeds removed, small chopped
  • 1/2 cup mixed deli olives, sliced
  • 1/2 cup basil chiffonade (stack the basil leaves, roll them up like a cigar and make thin slices)
  • 1/2 cup pine nuts


    The Dressing
  1. Whisk the dressing ingredients in a small bowl and set aside.
  2. The Salad
  3. Chop the cauliflower into florets, then break apart those florets with your fingers into a large bowl. Smaller cauliflower pieces lend to a good 'mouth feel' for the overall salad.
  4. Add remaining ingredients and toss until everything is evenly mixed. Drizzle dressing over salad and give it one more toss.
  5. Enjoy!

Don’t you love that wooden salad ‘tosser’ set? I picked those up at The Paper Source with a Christmas gift card, Jeremy had given me.

Enjoy! xoxo

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