Vegan burger salad with creamy dressing

If you love fresh, vibrant salads with a bit of a twist, this vegan burger salad with creamy dressing is for you. It's packed with crispy vegetables, savory vegan "burger meat," and a tangy, flavorful sauce that brings everything together. Perfect as a side dish, lunch, or light dinner, it’s satisfying and full of plant-based goodness. Whether you're preparing a quick meal or looking for something to impress your guests, this salad checks all the boxes.

A little reminder: Since my English is not yet perfect, I am working with deepl so that I can translate my recipes even better for you.

🇩🇪 Du findest die deutsche Versions meines Rezeptes hier auf meinem Foodblog: Veganer Burger Salat mit Burgersauce

• 3 tbsp plant-based yogurt (e.g., soy yogurt)

• 3 tbsp vegan or vegetarian mayonnaise

• 3 tbsp tomato paste

• 2 tbsp pickle juice (from dill pickles)

• A splash of lemon juice

• 1 tsp salt

• Pepper to taste

• ½ head of lettuce (e.g., iceberg lettuce)

• About 8 small tomatoes (e.g., cherry tomatoes)

• 100g vegan cheese (e.g., shredded vegan cheese)

• 3 large dill pickles

• 1 onion

• 200g vegan "burger meat" (store-bought or homemade tofu-based)

• 2 tbsp fresh chopped parsley (optional)

1. In a bowl, mix together the yogurt, mayonnaise, tomato paste, pickle juice, and lemon juice to form a creamy dressing.

2. Add salt and pepper to taste, then set the dressing aside.

1. Wash and dry the lettuce, then slice it into strips.

2. Clean the tomatoes, then cut them in half or quarters, depending on size.

3. Finely dice the dill pickles.

4. Cut the vegan cheese into small cubes or thin strips.

5. Prepare the vegan "burger meat" according to package instructions. Tip: Check the notes section for my easy recipe for tofu-based vegan burger meat.

1. In a large bowl or on several plates, arrange the lettuce, tomatoes, pickles, vegan "burger meat," and cheese.

2. Drizzle the burger sauce over the salad.

3. Optionally, garnish with fresh chopped parsley. Serve immediately.

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Tips and storage

• If you’re making the salad in advance, it’s best to store the ingredients separately in the fridge and assemble them just before serving. This will keep everything fresh and crispy!

• This vegan burger salad is perfect for meal prep, as you can keep the ingredients for up to 3 days in the fridge.

Alternative ingredients
Feel free to swap out ingredients based on what you have available or your taste preferences:

• Dill pickles can be replaced with cucumber slices or sweet pickles.

• Pickle juice can be swapped with agave syrup, date syrup, or raw cane sugar.

• Tomato paste can be replaced with ketchup or paprika paste for a different flavor profile.

• Lemon juice can be substituted with apple cider vinegar or lime juice for a tangier note.

• Vegan mayonnaise can be swapped with plant-based yogurt or Skyr for a lighter version.

1. Press about 200 g of firm tofu to remove excess moisture, then crumble it with a fork until it forms small pieces resembling ground meat.

2. In an oven-safe dish, combine the crumbled tofu with 3 tbsp of canola oil, 1 tsp of salt, some pepper, 1 tsp paprika (sweet or smoked), and 1 tbsp soy sauce.

3. Mix everything together and spread the tofu evenly in the dish.

4. Bake at 440°F (220°C) for about 35-40 minutes, stirring halfway through. The tofu should become crispy and golden brown.

5. Once done, remove from the oven and let it cool. This vegan burger meat is delicious served hot or cold and can be stored in the fridge for up to 3 days.

This vegan burger salad is the perfect combination of hearty, fresh, and full of flavor. Whether you serve it as a side or make it the main event, it's sure to please everyone at the table. Enjoy!

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If you like, you are welcome to share this picture on Pinterest.