The ABC Salad

A = Avocado. Apple.
B = Blueberries. Beans. Bell pepper.
C = Cherry tomatoes. Cabbage. Collard greens.

This salad makes me fall in love with salads every time I eat it. It's creamy and crunchy, savory and sweet. Add some diced red onions and it's perfection. Olive oil and balsamic vinegar brings it together.

Ingredients:
  • 1/4 avocado, diced
  • handful of blueberries
  • 4 string beans, chopped
  • 1/4 bell pepper, chopped
  • 5-6 cherry tomatoes, halved
  • 1/2 cup purple cabbage, sliced
  • 4-5 leaves of collard greens, sliced
  • 1 inch of cucumber, sliced
  • sliced red onion (optional)

Instructions:
Place the cabbage and collard greens as your base, and top with all the other veggies. Use any dressing you enjoy. My personal favorite is olive oil and balsamic vinegar which gives flavor but lets the veggies stand out.

Mediterranean Chickpea Salad

A quick recipe that gives you the taste of Greek salad with the extra protein of chickpeas to keep you full a bit longer. Great for lunch or as a side dish!

Ingredients:
  • 3/4 cup cucumber, chopped
  • one bell pepper, chopped
  • 3/4 cup cherry tomatoes, halved
  • half a small red onion, chopped
  • 1 can of chickpeas, drained and rinsed
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup kalamata olives
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tbsp red wine vinegar
  • 1 tsp oregano
  • salt and pepper to taste

Instructions:
Mix together vegetables, chickpeas, feta cheese and olives in a bowl. In a separate bowl, whisk together oil, vinegars, oregano, salt and pepper. Add to veggies and mix well. Refrigerate for 1-2 hours for flavors to combine before eating.

Tex Mex Quinoa Salad

Ingredients:
  • 1 cup dry quinoa
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained (or 2 cobs cooked and de-cobbed)
  • 2 jalapeno peppers, seeded and finely chopped
  • 2 tomatoes, chopped
  • 1 green pepper, chopped
  • 1 medium red onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 2 tsp chilli powder
  • salt and pepper to taste

Instructions:
Cook quinoa according to package directions (usually as you would rice - 2 parts water to 1 part grain). As it is cooling, add the red onion, garlic, lime juice, olive oil, chilli powder, salt and peppe and mix. Once the quinoa has cooled completely, add the black beans, corn, jalapeno peppers, green peppers and tomatoes. Mix together thoroughly and enjoy!

Spinach and Goat Cheese Salad

This salad is simple but delicious! The warm and creamy goat cheese is the star in this one.

Ingredients:
  • 2 cups of spinach
  • 1/4 red onion, finely sliced
  • 2 radishes, finely sliced
  • 2 tbsp goat cheese, in medallions
  • 1-2 tbsp of chopped walnut pieces

Dressing (makes enough for multiple servings)
  • 6 ounces rice wine vinegar
  • 2 ounces olive oil
  • 2 tsp dijon mustard
  • 1 clove of garlic, minced
  • salt and pepper

Instructions:
Mix spinach, red onion, radishes in a large bowl. Wish together dressing ingredients in a separate bowl, and add 1-2 tbsp with the veggies. Place salad mixture on a plate to serve. Slice goat cheese or form into medallions while cold. Press cheese into the walnut pieces to coat. Lightly warm the cheese until slightly melted (I cheated and put it in the microwave for 10-15 seconds). Place on top of the spinach mixture and enjoy!

Summer Salad Dressings

Perfect for a massaged kale salad, or any salad!

Balsamic Vinaigrette
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp oregano
  • 2 tsp dijon mustard
  • salt and pepper to taste

Lemon Greek Dressing
  • Zest and juice of 1 lemon
  • 1/2 cup olive oil
  • 1 clove of garlic, minced
  • 1 tsp oregano
  • salt and pepper to taste


Instructions for either dressing:
Place all ingredients into a jar with a tight fitting lid. Shake well. Let sit a few hours before serving. Store in fridge for up to 2 weeks.



How to massage kale for salads

Kale is delicious. It is a nice change for romaine or spinach. I love having it in salads, but it can be a bit tough in texture. Massaging your kale makes it more supple and soft and ready for any vegetables and dressing of your choosing.

Ingredients:
a bunch of kale
1/2 tsp of salt
1 tbsp lemon juice (or half a lemon, squeezed)
drizzle of olive oil

Instructions:
Cut the tough stems off of the kale bunch. Cut kale into 1 inch strips. Put kale into a large bowl and sprinkle with salt, lemon juice, and drizzle of oil. Massage kale with your hands for 2-3 minutes until it has wilted slightly.

You can use the kale immediately for a salad, or refrigerate for up to 1 day.