Flora Salad

Flora Salad

Flora was the Roman goddess of plants, flowers, and fertility, and the word flora now means “plant life”. The flora salad recipe explores many different kinds of flora – leaves, sprouts, beans, fungi, nuts & seeds – so this name seemed fitting.

Lots of new and interesting salad greens are popping up in grocery stores these days, with mixes of leaves like baby kale, spinach, herbs, etc. Find one that appeals to you and try it in this salad.


Serves 2
  • 1/4 cup olive, sunflower or neutral flavoured coconut oil
  • 4 cups shiitake mushrooms, stems removed (halved or quartered if large)
  • 2 tbsp tamari
  • 8 cups lightly packed mixed salad greens
  • 2 cups cooked chickpeas
  • 2 cups lightly packed assorted microgreens
  • 2 green onions, sliced on the diagonal
  • 1/2 batch Poppyseed Dressing - see below
  • 6 tbsp toasted pecan halves


  1. Heat oil in a large frying pan over medium-high heat.
  2. Add shiitake mushrooms and tamari. Sauté for 3-5 minutes or until tender and brown.
  3. Put greens into large bowls and top with remaining ingredients

Poppyseed Dressing

This sweet dressing works really well on salads that have savoury and tart components, like nuts and citrus fruits.

Either follow the method below to make a thick emulsified dressing, or just put all the ingredients in a resealable jar and shake really well before serving. This version will separate, but you’ll just have to give it a good shake whenever you want to use it.

Yield: 1 cup (250 ml)

  • 6 tbsp vegan sugar
  • 3 tbsp apple cider vinegar
  • 1 tbsp finely chopped onion
  • 1/2 tsp mustard powder
  • 1/2 tsp sea salt
  • 1/2 cup sunflower oil
  • 2 tsp poppyseeds



  • Combine sugar, vinegar, onion, mustard powder and salt in a blender. Blend on high speed until smooth. (alternatively, use a large measuring cup and an immersion blender.)
  • With the blender running, slowly add the oil – start with just drops, then gradually increase to a thin stream – and blend until all oil in incorporated.
  • Transfer to an airtight container. Add poppyseeds and stir well. Use immediately or refrigerate for up to 2 weeks.

    vegan icon Vegan Friendly Recipe