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salad in a red bowl

Vegan Caribbean Salad

Learn how to make this delicious, nutritional pigeon pea Caribbean salad
Course Lunch
Cuisine Caribbean
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 525kcal
Author Charla


  • 1 cup of cooked pigeon/gungo peas or 2 cans drained
  • 1 large carrot grated
  • 3 scallions sliced
  • 1 cup of bell peppers sweet red peppers and yellow mixed, chopped
  • 1 large avocado chopped.


  • 2 teaspoon of ginger minced
  • The juice of one lime
  • ½ teaspoon of garlic granules or two small garlic cloves crushed
  • ¼ teaspoon of sesame seed oil
  • 4 tablespoon of extra virgin olive oil
  • 1 teaspoon of coconut palm sugar
  • teaspoon of coconut aminos alternative to soy
  • a dash of himalayan pink salt
  • 1 teaspoon of dried thyme to garnish


  • Arrange all of the veggies in your favourite bowl
  • Pour a generous amount of dressing over the entire salad and garnish with the dried thyme.
  • Serve accordingly
  • **double or triple the batch of dressing if required**


  • Make sure the avocados that you are using are soft, not overly soft but just soft to the touch as they will be ready to use straight away
  • The dressing is optional, if want to make this into a vinaigrette add balsamic vinegar like I did with this Black Bean and Corn Salad
  •  Dried beans are more cost effective but do require cooking, if you want to skip this step use 2 cans of peas instead. Just make sure the peas are in water only and not sodium.
  • Prep ahead of time by chopping up the vegetables and grating the carrot but don't prep the avocado until you are ready to eat as oxidation darkens them.
  • If you want to have this salad on the go simply prepare then add to a mason jar and make it portable.


Calories: 525kcal | Carbohydrates: 31g | Protein: 8g | Fat: 44g | Saturated Fat: 6g | Sodium: 195mg | Potassium: 969mg | Fiber: 14g | Sugar: 11g | Vitamin A: 8309IU | Vitamin C: 139mg | Calcium: 68mg | Iron: 3mg