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:
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:
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:
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:
Dressing (makes enough for multiple servings)
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
Lemon Greek Dressing
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. |
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. |