Celantro Squash Raw Vegan Recipe for Fresh Healthy Meals

Raw vegan recipes offer a fresh and vibrant way to enjoy the natural flavors and nutrients of fruits and vegetables. One such delightful dish is the Celantro Squash Raw Vegan Recipe, a refreshing and herbaceous salad that highlights the crispness of raw squash paired with the bright, citrusy punch of celantro.

This dish is perfect for those embracing a raw food lifestyle or anyone seeking a light, nutritious meal full of texture and flavor. It’s easy to prepare, packed with vitamins, and requires no cooking, making it a fantastic choice for hot days or whenever you want something quick yet satisfying.

Whether you’re a seasoned raw foodist or just curious to explore new plant-based dishes, this celantro squash recipe will quickly become a favorite. The combination of crunchy squash ribbons, aromatic celantro leaves, and a tangy dressing creates a harmonious balance that’s both energizing and delicious.

Plus, it’s a versatile dish that can be customized with your favorite nuts, seeds, or other fresh veggies!

Why You’ll Love This Recipe

This raw vegan celantro squash salad is a celebration of fresh, unprocessed ingredients that deliver maximum flavor with minimal effort. Here’s why it stands out:

• Quick and easy: Ready in under 15 minutes with no cooking involved.
• Nutrient-dense: Packed with vitamins A and C, antioxidants, and fiber from fresh vegetables and herbs.
• Light and refreshing: Perfect for warm weather or as a vibrant side dish.
• Customizable: Easily adapted with additional raw veggies, nuts, or superfoods.
• Great for detox: The raw ingredients support digestion and overall wellness.

Ingredients

• 2 medium yellow summer squash, thinly sliced or spiralized
• 1 cup fresh celantro leaves (a hybrid herb combining flavors of cilantro and celery)
• 1 small red bell pepper, thinly sliced
• 1 medium carrot, julienned or spiralized
• 2 tablespoons raw pumpkin seeds (pepitas), lightly toasted
• 1 tablespoon fresh lime juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon raw agave syrup or maple syrup
• 1 garlic clove, minced
• Salt and freshly ground black pepper, to taste
• Optional: pinch of crushed red pepper flakes for heat

Equipment

• Sharp chef’s knife or mandoline slicer
• Vegetable spiralizer (optional, for squash and carrot ribbons)
• Large mixing bowl
• Small whisk or fork (for dressing)
• Cutting board
• Serving platter or bowl

Instructions

1. Prepare the squash and carrots: Wash the yellow squash and carrot thoroughly. Using a spiralizer or a knife, create thin ribbons or julienne strips. Place them in a large mixing bowl.
2. Slice the red bell pepper: Remove the seeds and ribs, then cut into thin strips. Add to the bowl with the squash and carrots.
3. Rinse the celantro: Gently wash the celantro leaves, pat dry with a paper towel, and roughly chop if the leaves are large. Add to the bowl.
4. Toast the pumpkin seeds: In a dry skillet over medium heat, toast the pumpkin seeds for 2-3 minutes until fragrant and slightly golden. Let cool.
5. Make the dressing: In a small bowl, whisk together fresh lime juice, olive oil, agave syrup, minced garlic, salt, and pepper. Add a pinch of crushed red pepper flakes if you want a little spice.
6. Toss the salad: Pour the dressing over the vegetables and celantro in the large bowl. Toss gently to coat evenly.
7. Sprinkle toasted pumpkin seeds: Just before serving, sprinkle the toasted pumpkin seeds over the salad for added crunch and nutrition.
8. Serve immediately: Enjoy this salad fresh to savor the crisp textures and bright flavors.

Tips & Variations

“For a more filling meal, add a handful of sprouted chickpeas or hemp seeds to boost protein content without compromising the raw vegan essence.”

• Swap the yellow squash for zucchini or cucumber ribbons to vary texture and taste.
• If you can’t find celantro, mix fresh cilantro and celery leaves for a similar flavor profile.
• Add avocado slices for creaminess and healthy fats.
• For a nutty twist, sprinkle chopped raw almonds or walnuts instead of pumpkin seeds.
• Give it a Mediterranean flair by adding sun-dried tomatoes and kalamata olives.
• Use lemon juice instead of lime for a different citrus note.
• For extra zest, add finely chopped fresh ginger to the dressing.

Nutrition Facts

Serving Suggestions

This raw vegan celantro squash salad works beautifully as a standalone light lunch or appetizer. It pairs wonderfully with other fresh dishes, such as a Halibut Dip Recipe or a zesty Lemon Straws Recipe for a well-rounded raw or seafood meal.

For those looking for a more substantial dinner, serve it alongside a warm grain bowl or a plant-based protein.

To keep it raw vegan, consider adding a side of sprouted lentils or a fresh green juice like the Jawa Juice Recipe for added hydration and nutrients. This vibrant salad also makes an excellent picnic dish or potluck contribution, sure to impress with its bold herbal flavors and crisp textures.

Conclusion

The Celantro Squash Raw Vegan Recipe offers a refreshing and nutritious way to enjoy the bounty of fresh vegetables and herbs. Its bright, herbaceous flavors and crisp textures make it a standout dish that’s easy to prepare and delightful to eat.

Whether you’re new to raw vegan cooking or a seasoned enthusiast, this recipe brings a burst of freshness to your table without any fuss or heat.

By incorporating celantro, a unique herb with the combined notes of celery and cilantro, alongside the mild sweetness of summer squash and the crunch of toasted pumpkin seeds, this salad is both satisfying and healthful.

It’s perfect for anyone seeking to nourish their body with whole foods while enjoying a delicious meal. Give it a try and discover how simple and tasty raw vegan eating can be!

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