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Raw Vegan Blonde’s Salad Recipes

Amber Locke Founder of Raw Vegan Blonde
Amber Locke
Founder of Raw Vegan Blonde

Having garnered a keen Instagram following thanks to the vibrant fruit and vegetable collages she posts under the name Raw Vegan Blonde, raw food convert Amber Locke is now a published food writer and artist.

Waldorf Salad

"This raw vegan take on mayonnaise is even creamier and tastier than what you can buy in a jar – flavour it with fresh herbs, mustard or a touch of garlic for a bit of a kick. If you’re not vegan or vegetarian, some crumbled blue cheese or pieces of grilled chicken would be a tasty addition.

"Walnuts are one of the great skin and beauty superfoods – each nut is packed with protein, antioxidants and healthy fats (essential for plump, glowing skin), as well as Vitamin E, selenium, zinc, copper and magnesium."

Raw Vegan Blonde’s Waldorf Salad Recipe


Serves 2 (4 as a starter)

For the salad:
2 red apples
3-4 sticks of celery
Large handful of red grapes
Large handful of green grapes
Large handful of walnut halves
Celery leaves or dill to decorate

For the raw mayonnaise:
1 1/2 cups cashew nuts
1 whole lemon
2 tsp walnut oil or grape seed oil
1 spring onion
1-2 stoned dates
1 cup water


1. Soak the cashew nuts overnight (or for about 8 hours) to soften. Drain and rinse the cashews and add to a high speed blender with the zest and flesh of the lemon (just remove the white pith), the white part of the spring onion, dates, walnut oil and water. Blend on a high speed until smooth, with a similar consistency to thick double cream – add more water for a thinner sauce and season to taste. Pour the dressing into a jar or sealable container and place in the fridge until required.

2. To make the salad, halve the grapes, finely slice the celery, core the apples and cut into julienne strips or use a wave peeler to achieve a pretty crinkle cut. Place all the ingredients in a large bowl along with the walnut halves, pour over the mayonnaise and mix gently to combine.

3. To serve, scatter a few celery leaves or fronds of dill for decoration. You can pour over the remainder of the mayonnaise, or keep it in the fridge for a few days.

Sweet And Sour Veggie Noodle Salad

"This light and lean salad is super-refreshing with a sweet and sour dressing that is spicy, rich and flavoursome. Eat as it is or serve with grilled chicken or fish if you’re craving something meatier.

"I’ve used sprouted seeds in this recipe; they are widely considered to be one of nature’s wonder foods. Easily digestible and bursting with enzymes and vital nutrients, they are a really great source of raw, plant-based protein. You can buy them in most supermarkets and it’s really easy to grow your own too!"

Raw Vegan Blonde’s Asian Salad


Serves 2 (4 as a starter)

For the salad:
2 large carrots
2 courgettes
3-4 spring onions
Large handful of sprouted seeds or beansprouts
1 large red pepper
1 large cucumber
1 large mango
1 large red chilli
1/2 a red onion
Handful of fresh coriander
2 tbsp sesame seeds

For the dressing:
2 tbsp sesame oil
1 tbsp date paste or runny honey (not vegan)
1 tsp five spice powder
2 tsp freshly grated ginger
1 small garlic clove
1 lime (zest and juice)
1 tsp nama shoyu or soy sauce (optional)


1. To make the salad, roughly chop the coriander and spring onion and slice the carrots, courgettes and cucumber into thin julienne strips to make the vegetable 'noodles'. Finely chop the chilli and red onion and cut the red pepper and mango into small dice. Place all the salad ingredients in a large bowl along with the sesame seeds and sprouted seeds or beansprouts and mix gently together (it’s easiest to do this with your hands).

2. To make the dressing, place all the ingredients into the bowl of a food processor and blend until a smooth, thick consistency is achieved. If you prefer a runnier dressing, thin down the mixture with a little extra lime juice or a splash of water. Season to taste then pour the dressing over the salad and mix to combine.

Middle Eastern-Inspired Summer Salad

"Candy beets are one of my favourite summer vegetables for their pretty pink and white candy stripe markings and sweet, mild taste. They are drier and not as juicy as normal beetroot (much easier to prepare raw) and the taste is similar to a cross between a beetroot and a radish. If you can't get hold of them, substitute with radishes or normal red or golden beets.

"Ras el Hanout is a beautiful Moroccan spice blend usually made up of at least 20 different ingredients; the blend I use includes galangal, black pepper, ginger, cardamom, cayenne, all spice, nigella, cinnamon, cassia, coriander, nutmeg, cloves, mace, lavender and dried rose buds and has wonderful layers of warming flavours.

"Pistachio nuts and pomegranate seeds give this salad a real super-food kick; together they are a rich source of anti-oxidants, vitamins E, C, K, potassium and dietary fibre.

"For a non-raw/non-vegan option, this salad would be great served with a salty Feta cheese or creamy goat’s cheese crumbled over the top and would also make a suitable side dish for barbecued meat. The dressing can also be used on a couscous salad or poured over a platter of roasted veg."

Raw Vegan Blonde’s Middle Eastern-Inspired Salad


Serves 2 (4 as a starter)

For the salad:
2 heads of crisp lettuce, such as Romaine
2-3 candy beetroot and/or golden beetroot
Handful pomegranate seeds
Handful pistachio nuts
Handful fresh rose petals

For the dressing:
1 1/2 tsp Ras el Hanout
3 tbsp walnut or pistachio nut oil
Juice of 1 lemon
1-2 tsp date paste, maple syrup (not raw) or honey (not vegan)
1 small red chilli (optional)


1. To make the dressing, blend all of the ingredients in a high-speed blender, food processor or whisk together by hand. If you trickle the oil in slowly as you blend, it will help the dressing emulsify and thicken. Season to taste, then cover and store in the fridge until required – the dressing will last up to a week in a sealed container.

2. To make the salad, simply break the lettuce leaves into bite-size pieces and slice the beetroots very thinly using a mandolin, vegetable peeler or carefully cut into wafer thin slices with a small sharp knife. Roughly chop the pistachios and then gently combine all the salad ingredients together in a large bowl.

3. Serve with the dressing poured over the salad and sprinkle a little extra spice mix and fresh rose petals over the top for decoration.