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Recipes for Salad
Add to ❤ Favorites Honey Vanilla Fruit Salad – Fresh chopped fruit coated in a sweet orange honey vanilla dressing. Ingredients for 10 servings 1 pineapple, peeled, cored, and chopped 16 oz. strawberries, stemmed & quartered 12 oz. blueberries 4 kiwi, peeled & sliced 1 (23.5 oz.) container mandarin oranges in juice 1/4 cup honey 2 teaspoons vanilla extract Read the Instructions here
Add to ❤ Favorites Easy Fruit Salad is a refreshing salad recipe perfect for summer. Take any fruit and mix it with this simple dressing, and you have a fancy fruit salad recipe in seconds! Ingredients for 1 serving 1 pint blueberries 1 package strawberries, quartered 2 oranges, sliced 3 kiwis, sliced 1 lime, juiced 1 Tablespoon honey Read the Instructions here
Add to ❤ Favorites Ingredients for 4 servings 1½ cups dry quinoa 1 small white onion (or ½ large) 1 large garlic clove 8 tablespoons olive oil, divided ½ teaspoon dried thyme 15 ounce can crushed tomatoes 1 teaspoon paprika 1¼ teaspoon kosher salt, divided Black pepper to taste 2 tablespoons red wine vinegar 1 tablespoon lemon juice ½ teaspoon dried oregano ¼ cup sliced almonds 2 romaine hearts 1 large bunch Lacinato kale or 5 ounces baby kale ½ English cucumber ⅓ cup kalamata olives ½ cup feta cheese crumbles Read the Instructions here
Add to ❤ Favorites Ingredients for 2-4 servings For the salads Salad greens of choice Leftover steak, sliced thinly (I used leftovers of Sundried Tomato, Rosemary, and Balsamic Marinated Flank Steak) Half or whole mango, sliced thinly 1-2 plum tomatoes, sliced Avocado Buttermilk Ranch Dressing For the Avocado Buttermilk Ranch Dressing 2/3 cup buttermilk 1 clove of garlic About 4 fresh basil leaves 1/2 teaspoon honey A few leaves of fresh parsley or 1/2 teaspoon dried parsley A few sprigs of fresh dill or 1/2 teaspoon dried dill weed A sprig of fresh rosemary 1 teaspoon dried minced onion or 1/2 teaspoon onion powder 8-10 chives half of an avocado 1/4 teaspoon salt freshly ground black pepper Read the Instructions here
Add to ❤ Favorites This refreshing Greek Pasta Salad with Herb Vinaigrette recipe is packed with healthy ingredients like white beans, arugula, and fresh veggies. The perfect Mediterranean vegetarian meal or side! Ingredients for 4-6 servings For the Herb Vinaigrette: ⅓ cup extra virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon honey 1 large clove garlic, minced 1 teaspoon kosher salt ¼ teaspoon pepper 1 tablespoon chopped fresh mint (or 1 teaspoon dried) 1 tablespoon chopped fresh oregano (or 1 teaspoon dried) 1 tablespoon chopped fresh parsley For the Pasta Salad: 8 oz. pasta, preferably whole wheat (I used trottole) 1 can white kidney (cannellini) beans, drained and rinsed 8 oz. fresh tomatoes, chopped into rougly ½ inch pieces 1 cucumber, seeds removed, quartered and sliced into ½ inch thick pieces ½ cup diced red onion 2 cups packed baby arugula ¼ cup kalamata olives, roughly chopped 4 oz. feta cheese, chopped or crumbled salt and pepper Read the Instructions here
Add to ❤ Favorites A rainbow of fruit (strawberries, mangoes, pineapple, red grapes and blueberries) served over a bed of spinach with crunchy toasted walnuts, creamy goat cheese and a honey ginger lime dressing. Ingredients for 2-3 servings For the dressing: 1/4 – 1/2 teaspoon lime zest Juice of 1 – 2 limes 2 Tablespoons honey 2 Tablespoons white wine 1 teaspoon freshly grated ginger root A tiny pinch of garlic 1 Tablespoon extra virgin olive oil For the salad: Fresh spinach leaves Strawberries, cleaned and sliced Mango, peeled & chopped into chunks Fresh pineapple, cut into chunks Crisp red grapes, halved Fresh blueberries Goat cheese (or blueberry goat cheese) crumbles Toasted walnuts, roughly chopped Read the Instructions here
Add to ❤ Favorites Ingredients for 8 servings 4 1/2 cups fresh broccoli, cut into small florets about 2 heads of broccoli 5 slices center cut bacon, cooked and crumbled 1/4 cup red onion, finely chopped 2/3 cup dried cranberries (reduced sugar would work too) 1/2 cup sliced almonds 1/3 cup roasted sunflower seeds 1 cup sharp cheddar cheese, cut into very small cubes (or shredded if you prefer) CREAMY CITRUS POPPYSEED DRESSING: 2/3 cup canola mayo (or regular full-fat mayo) 1 Tbsp apple cider vinegar 3 Tbsp granulated sugar zest of 1 small lemon zest of 1/2 orange 1-2 Tbsp lemon juice freshly squeezed 1/2 Tbsp poppy seeds pinch of black pepper Read the Instructions here
Add to ❤ Favorites Ingredients for 4 servings 3-4 mini cucumbers, cut into matchsticks 8-10 radishes, cut into matchsticks 5-6 campari tomatoes, quartered* 3 green onions, sliced ½ cup fresh cilantro, chopped 1 cup shredded rotisserie chicken 3 Tbsp. extra-virgin olive oil 2 Tbsp. fresh lemon juice 2 tsp. apple cider vinegar 1 garlic clove, pressed kosher salt and fresh black pepper, to taste Read the Instructions here
Add to ❤ Favorites How to make the best avocado tuna salad, without mayo, just wild caught yellow fin tuna, creamy ripe avocados, zesty lime and your favorite herbs. Ingredients for 4 servings 10 oz canned wild caught tuna 2 ripe avocados 3 tbsp red onion (diced) 1 tbsp extra virgin olive oil 1 tbsp chives -snipped 1/2 red chili pepper or to taste -diced 2 tbsp fresh cilantro, dill or basil 1/2 lime -juiced + more to taste 1 pinch sea salt or to taste freshly cracked black pepper (to taste) 5 violas or your favorite edible flowers for garnish Read the Instructions here
Add to ❤ Favorites Ingredients 400g Sweet potato (1 med) 1 bunch Baby carrots ½ pear, sliced ½ avocado, diced 10 walnut halves 3 Tbsp pepitas 1 cup salad greens, loosely packed ¼ cup fresh dill, loosely packed Dressing 1 Tbsp raw honey 1 Tbsp seeded mustard 1 clove minced garlic 3 Tbsp olive oil 2 Tbsp apple cider vinegar 1 Tbsp lemon juice Salt & pepper, to taste Read the Instructions here
Add to ❤ Favorites A Can’t-Stop-Eating-It delicious way to serve corn, inspired by the famous Mexican Street corn! I urge you to use fresh corn if you can, but this is still super made with frozen corn. Watch the quick video below to see my mess-free way to cut corn off the the cob! Serves 6 – 8 as a side, leftovers keep well. Ingredients for 8 servings 4 whole corn on the cob (or 5 cups frozen corn, not thawed) 1 1/2 tbsp olive oil 2-3 tbsp mayonnaise (I use 2 tbsp) 3 tbsp sour cream (or yoghurt) 3/4 cup freshly grated parmesan cheese (Note 1) 1 tbsp Jalapeno, deseeded and finely chopped 1 cup coriander / cilantro leaves, roughly chopped 1 cup shallots / scallions, green and pale green parts, finely sliced 1/2 red onion, finely chopped Salt & pepper, to taste Cotija or Feta, to crumble (optional) (Note 2) Read the Instructions here
Add to ❤ Favorites A plant-based “tuna” salad that tastes and feels like the real thing. Ingredients for 2 cups 1 (14 oz [440 g]) can of young jackfruit 1 stalk of celery, finely chopped 1 small red onion ¼ cup (38 g), finely chopped 1 heaping tbsp. (3 g) fresh chopped parsley leaves ¼ cup (64 g) Dijon mustard 1 tbsp (15 g) unsweetened plain plant-based yogurt ½ tsp paprika Ground sea salt and pepper to taste Read the Instructions here