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Recipes for Salad
Add to ❤ Favorites Ingredients 1 tin chickpeas (400g) 1 bunch kale 1/4 cup sultanas 1/4 cup almonds 2 cloves garlic 2 tsp cumin 1 Lebanese flatbread (substitute for soft wraps) 1/2 lemon 2 large mint stalks salt and pepper olive oil Read the Instructions here
Add to ❤ Favorites Ingredients for 6 servings 1.5 (225 grams) cups dried chickpeas, soaked in water overnight. 1 small to medium cauliflower, cut in to florets and roughly chopped 1 cup mint, finely chopped 1/2 red onion, finely diced 2 pieces of preserved lemon (approximate .25 lemon) 1/4 cup (60ml) lemon juice 1 tablespoon (20ml) apple cider vinegar (or to taste) 1/2 cup (125ml) good quality olive oil 1 clove garlic, finely chopped 1 teaspoon rapadura or coconut sugar (or any unprocessed sugar) a good pinch of sea salt 1 teaspoon (5ml) ground cumin 1/2 teaspoon (2.5ml) sumac Read the Instructions here
Add to ❤ Favorites Ingredients for 2-4 servings 1/2 cup French Green Lentils 2 cups vegetable stock or water 4 cups mix of button and swiss brown mushrooms sliced (300g or 10 1/2 oz) 2 tsp olive oil 1/2 shallot or small onion finely chopped 2 cloves of garlic finely chopped 1/4 tsp chilli flakes or more to taste 1 1/2 tbs lemon juice 3 tsp good quality extra virgin olive oil sea salt and pepper to taste 2 tbsp flat leaf parsley roughly chopped 1/2 cup rocket (arugula) Read the Instructions here
Add to ❤ Favorites This kale quinoa salad is a healthy and hearty salad that stores well in the fridge, making it perfect for meal prep days. You’ll love the crunchy walnuts and sweet, chewy cranberries! Ingredients for 4-6 servings 4 cups loosely packed shredded kale 2 cups shredded brussels sprout leaves (about 1/2 pound of Brussels sprouts, shredded) 2 cups cooked quinoa 1 cup dried cranberries 4 ounces crumbled feta cheese 1 cup California Walnuts 1/2 cup poppy seed dressing Read the Instructions here
Add to ❤ Favorites Feta and strawberry tabouleh is a great twist on a Middle Eastern favorite. Florida strawberries brighten the salad, adding color and a welcome sweetness. Ingredients for 8-10 servings For the dressing: ½ medium purple onion, sliced very thinly (about 2½ oz or 70g) 2 tablespoons or 30ml fresh lime or lemon juice ¼ teaspoon sea salt Black pepper – few good grinds from your pepper mill ¼ cup or 60ml extra virgin olive oil For the salad: 1 cup or 210g bulgur wheat (3¼ cups or 613g when soaked and drained) 1 bunch green onions, just the green part, chopped (about 11/4 oz or 35g) 1 very large bunch (about 5⅓ oz or 150g) cilantro 8 oz or 227g yellow cherry tomatoes, halved 14 oz or 400g strawberries, hulled and quartered 7 oz or 200g feta, crumbled (I prefer the sheep’s milk type.) Read the Instructions here
Add to ❤ Favorites The nuts and seeds in the sprinkle contain good fats, unlike salads that take their flavour from oily or creamy dressings. And adding a shake of the Super Salad Sprinkle to the top of your salad just before serving ensures a lovely textural contrast and crunch to prevent a soggy salad. ½ cup raw almonds ½ cup raw pistachios ½ cup sunflower seeds ½ cup pumpkin seeds ¼ cup sesame seeds 2 tablespoons tamari Read the Instructions here
Add to ❤ Favorites A fabulous side, great for taking to gatherings, and substantial enough to have as a meal, this Lemon Orzo Salad tastes like a Greek Salad with a bright zesty lemon dressing! As vegetable sizes can differ, adjust the quantities to your taste. Ingredients for 6 servings 1 cup / 200g risoni / orzo pasta 350g / 12 oz cherry tomatoes, halved (or 2 large tomatoes) 2 Lebanese / Persian cucumbers, diced 150g / 5 oz firm feta, cut into ½cm/ ½” cubes ¼ – ½ red onion, cut into wedges and sliced thinly 1 green capsicum/bell pepper, cut into 3 cm / 2.25″ strips (Note 1) 150g/5oz whole black olives, seed in (adjust qty to taste) 1½ teaspoons dried oregano Dressing 2 tsp lemon zest 3 tbsp lemon juice 5 tbsp olive oil 1 tsp Dijon mustard (or other mild mustard) 1 garlic clove, minced 1 tsp sugar ½ tsp salt Black pepper Read the Instructions here
Add to ❤ Favorites Tender spinach topped with flavorful roasted beets, berries and nuts. Ingredients for 6 servings 12 ounces fresh baby spinach leaves 1 pound roasted beets, peeled and sliced 4 ounces soft goat cheese crumbles 3/4 cup dried cranberries 3/4 cup toasted walnuts 1/2 small red onion, thinly sliced Read the Instructions here
Add to ❤ Favorites Kale and Quinoa salad with an easy vinaigrette. It’s a healthy and delicious salad packed with good-for-you ingredients. Ingredients for 4 servings 3 cups packed kale, washed and dried and cut into small bite-sizes pieces 2 cups cooked quinoa 1/2 cup diced persian cucumbers 1/2 cup diced cherry or grape tomatoes VINAIGRETTE 1/2 cup extra virgin olive oil 3 tbsp white wine vinegar 1 tbsp apple cider vinegar 2-3 tbsp honey 2-3 tbsp lemon juice Read the Instructions here
Add to ❤ Favorites My favorite chickpea salad recipe, made with grated carrots, chopped celery, fresh dill, and lots of chickpeas. This protein-rich salad is perfect for potlucks, packs well for lunch, and it’s easy to make! Ingredients for 4 servings 2 cans chickpeas (15 ounces each), rinsed and drained, or 3 cups cooked chickpeas 2 cups grated carrots (about ¾ pound or 5 to 6 medium carrots, peeled and grated on the large holes of a box grater or in a food processor fitted with a grating attachment) ⅔ cup chopped celery (about 2 long stalks) ½ cup thinly sliced green onions (about 4) ½ cup chopped fresh dill leaves (I used one 0.75 ounce package) ½ cup pepitas (hulled pumpkin seeds) ⅓ cup extra-virgin olive oil 2 to 3 tablespoons sherry vinegar 1 medium-to-large clove garlic, pressed or minced ¼ teaspoon salt Freshly ground black pepper Read the Instructions here
Add to ❤ Favorites This dressing is incredibly simple and not too-too sweet. If you prefer a creamy lemon poppy seed dressing, you can always sub half of the oil with mayonnaise or Greek yogurt. And as always, you can always taste and adjust the sweetness to your liking. Ingredients for 4 servings LEMON POPPY SEED DRESSING ¼ cup neutral salad oil 2 Tbsp fresh lemon juice ½ Tbsp honey ¼ tsp sugar ½ Tbsp Dijon mustartd ¼ Tbsp poppy seeds ⅛ tsp onion powder ¼ tsp salt SALAD ½ head cabbage, shredded (about 6 cups) Salt, as needed 1 cup cooked chicken, diced or shredded ½ cup sliced almonds ½ cup dried cranberries 3 green onions, sliced Read the Instructions here
Add to ❤ Favorites On the other day I bought very sweet and smooth-textured carrots from an ALDI store. They were so deliciously sweet and made this simple salad absolutely beautiful. I usually add small amount of sugar to this salad, but you may need no sugar at all if the carrots are sweet. Ingredients for 4 servings Large Carrots 2 to 3 *Sliced OR grated into thin strips Raw OR Toasted Walnuts 1/2 cup Olive Oil 2 tablespoons Lemon Juice 1 tablespoon Wholegrain Mustard 1 tablespoon Salt 1/2 teaspoon Pepper White Wine Vinegar 1/2 tablespoon *optional, depends on the sourness of the lemon juice Sugar 1/2 teaspoon *optional Read the Instructions here