'The Bold Type' Star Nikohl Boosheri Whipped Up The Perfect Summer Salad For Vegans & Avocado Lovers — Get The Simple Recipe!

Cooking a full meal can be tedious, but in the summer, standing over a hot stove becomes downright dreadful. It's something actress Nikohl Boosheri knows all too well, which is why she likes to whip up light and fresh salads whenever she gets the chance.

The Bold Type star told Glamour that her father was the one who inspired her to get creative in the kitchen, and though he doesn't like to share his recipes, Boosheri has no problem spilling the details behind here own concoctions.

"I don’t really follow recipes a whole lot anymore, and I feel like my cooking M.O. is more about simple ingredients that are fresh and seasonal and just keeping everything very simple," she explained. "My boyfriend does not cook at all. He will curse that a piece of toast, he will burn, but he loves the salad. And when I’m out of town, he can make this salad now."

The features her favorite secret ingredient: nutritional yeast!

"This stuff makes everything taste amazing. It’s nutty, cheesy, and so flavorful," she explained. "I always feel like they say, ‘Add a tablespoon,’ but I’m like, ‘Add three.’"

Below, Boosheri shares the steps to follow to make her signature dish.

Ingredients:

• 1 part butter lettuce or romaine lettuce
• 1 part leafy greens (spring mix, baby kale, spinach, etc.)
• Avocado
• Cucumber
• 1 part apple cider vinegar
• 1 part extra-virgin olive oil
• Pinch of sea salt
• Pepper
• Generous sprinkle of nutritional yeast

Directions

"Wash and dry your lettuce or use your favorite prepared salad mix. I love to mix butter lettuce with leafier greens to make it more interesting," she noted. "The butter lettuce (romaine works too) is a must because it gives the salad this lovely refreshing crunch and it doesn’t get weighed down by the dressing."

Next, cut up and add the cucumber and avocado. While the TV personality uses just half an avocado, she encourages using as much as your heart desires!

"I like how adding the avocado at the beginning makes the dressing creamier when I add it in, but if that’s not your thing, omit the avocado or add it at the end," she said.

"For the dressing, I’m more of an eyeball-it kind of girl. I think the rule of thumb here is 1:1 vinegar to oil," she shared. "You don’t want dressing pooling at the bottom, so start slow and add more if need be. Sprinkle sea salt and pepper to taste."

"Now’s the time for the secret ingredient: nutritional yeast (I prefer Braggs). This stuff is amazing and goes well with so many things," Boosheri declared. "You can be super generous here — the point is to coat all the greens and thicken up the dressing."

Give the dish a quick taste. "If it’s too vinegary, add more nutritional yeast. Too dry? A little more vinegar or olive oil will help. I’ll sometimes even add a teaspoon of cold water instead of more oil (trust me, you won’t be able to tell)," she suggested. "If you like citrus, a squeeze of lemon here gives it a nice pop too! Then you can add your extras like protein, nuts, seeds or croutons. This salad is highly customizable, so feel free to play!"