Salada de Favas
Salada de Favas is a fresh, vibrant Portuguese classic: tender, buttery broad beans tossed with bright spinach, ripe tomatoes, and a simple zesty dressing. This 100% vegan version keeps the authentic light, wholesome flavour and crisp‑tender texture of the traditional dish — rich in plant protein, naturally fresh, and perfect as a side dish, light lunch, or part of a shared meal.
Shared by clever
Time
25 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Salad Base;
- 400 g fresh or frozen broad beans (shelled weight).. 150 g fresh baby spinach leaves
- 2 ripe tomatoes, diced or cut into wedges
- 1 small red onion, very thinly sliced (optional)
- 2 tbsp fresh parsley or coriander, chopped
- #Vegan Dressing;
- 3 tbsp extra virgin olive oil.. 1 tbsp lemon juice or white wine vinegar
- ½ tsp sea salt.. Freshly ground black pepper, to taste
- Optional: pinch of dried oregano or a dash of garlic powder
👩🍳 Instructions
- 1
Cook the beans: Bring a pot of lightly salted water to a gentle boil. Add the broad beans and cook for 8–10 minutes until just tender but still holding their shape — do not overcook or they will turn mushy. Drain immediately and rinse briefly with cold water to stop cooking and lock in their bright green colour. Peel off the thick outer skins if you prefer a softer texture.
- 2
Prep greens: Wash the spinach thoroughly and pat dry with a clean towel or salad spinner to keep it crisp. Place in a large serving bowl.
- 3
Combine: Add the cooled broad beans, diced tomatoes, sliced onion (if using), and fresh herbs to the bowl with the spinach. Toss gently to mix all the ingredients together well.
- 4
Make dressing: Whisk together olive oil, lemon juice, salt, pepper, and any optional herbs or spices until smooth and well combined.
- 5
Serve: Drizzle the dressing over the salad just before eating, tossing lightly to coat evenly. You can enjoy it straight away, or chill for 20 minutes to let the flavours blend even more beautifully.