Super Green Salad
This is not your average salad. It is packed full of fresh crunchy veggies and has a creamy tahini lemon dressing. This salad has so much flavor the whole family will love it.
Tag: salad
Avocado Basil Salad Dressing
Kale Salad with Avocado Basil Dressing
Creamy avocado basil dressing is perfect for a summertime salad. This is so easy to make and has simple ingredients. It is great on salad or as a dip for veggies.
Quinoa Tabbouleh Salad – Vegan and GF
Quinoa Tabbouleh Salad
With the temperature heating up I want recipes that don’t require a lot of cooking. Quinoa tabbouleh salad is so refreshing and perfect for hot summer days. It is full of fresh herbs and veggies and tossed in lemon vinaigrette. The tabbouleh can be made ahead of time and is perfect for a summer picnic, BBQ or potluck.
Vegan Kale and Sweet Potato Salad
Vegan Kale and Sweet Potato Salad
This is my new favorite way to eat kale. I have always cooked it, but it is so much better raw. I thought the kale would be more bitter, but it really has a great flavor when its raw. My son just wants it raw now too (unless I am making kale chips). He ate 3 huge servings of this salad. It is so colorful and it is packed full of nutrients and the quinoa gives the salad a little more protein.
I have been trying to eat more raw foods lately in an attempt to detox after the holidays. Some things, like kale, are great raw. Other things, like sweet potatoes, not so much. I have also greatly reduced my coffee consumption, which was really scary for a family for a few days, and given up refined sugar. I am feeling much better already, so hopefully I can stay on track this time.
Kale and Sweet Potato Salad
1 Tbsp olive oil
2 sweet potatoes peeled and cut into 1/2 inch cubes
1/2 cup quinoa, uncooked, rinsed
1 bunch kale
3 oranges sectioned
3 large carrots peeled and grated
1/2 cup raisins
Balsamic vinaigrette- recipe follows
Pre heat the oven to 400. Place the sweet potatoes on a large sheet pan and toss with the olive oil and a little salt. Roast them for about 20-25 minutes until they are fork tender. While the potatoes are roasting, cook the quinoa. Bring 1 cup of water to a boil in a small sauce pan. Add in the quinoa, reduce the heat, cover and simmer for 15 minutes. Remove the stem from the kale and chop it. Put the kale in a large bowl. When the potatoes and quinoa are finished, combine them with the kale and all the remaining ingredients and toss it together.
Balsamic Vinaigrette
1/4 cup balsamic vinegar
1 TBSP dijon mustard
1 TBSP agave nectar or honey
1/4 tsp salt
pepper to taste
Combine all the ingredients in a small bowl and whisk until well combined.
Black Bean and Corn Salad with Chili Lime Dressing
This past week has been so hot that I haven’t wanted to cook, which is very unusual for me. A few night ago I was planning to make black beans and rice, but it was over 100 degrees outside and we had spent a full day kayaking on the lake. So, all the ingredients I was planning on using went into a salad instead. It was so light and fresh tasting, just perfect for summer. The best part was that I didn’t have to turn on the stove.
Black Bean and Corn Salad
Salad:
1 head of Romaine washed and chopped
1 can of black beans drained and rinsed
1 cup of corn (I just thawed frozen)
1 large tomato diced
1 bell pepper diced (any color will work)
1 avocado sliced
Combine all of the salad ingredients in a large bowl. You may want to leave out the avocado if you think there will be leftover salad because it will turn brown fairly quickly. I just put some on top of each serving of salad.
Chili lime salad dressing:
Juice of 2-3 limes
3 TBSP Olive or Canola oil
1 tsp chili powder
salt and pepper to taste
Combine all the ingredients in a small bowl and whisk until thoroughly combined. Pour the dressing over the salad and toss.
My Two Favorite Salads
Collard Green Slaw
The collard green salad is my absolute favorite right now. I had always cooked my greens, but I think that I like collards raw better. The trick is to make the salad early and let it marinate in the dressing for a couple of hours.
Vegan Quinoa Curry Salad
I was getting ready to go out of town for a few days, so I needed to make a quick dinner in the midst of packing. This meal is super easy to make, but is so good and nutritious. The quinoa is packed with protein. I served the quinoa with a collard green salad tonight, but I usually just put it over some mixed greens. You may want to double the recipe because it makes a great lunch the next day.
Quinoa Curry Salad
1 cup quinoa rinsed
2 cups of water
1 TBS Curry Powder
1/2 cup frozen peas
1/2 Cup shredded carrots
1 can chick peas drained and rinsed
1/4 Cup raw cashews chopped
1/4 Cup raisins
2 TBS Olive Oil
1 TBS Apple Cider Vinegar
Salt and pepper to taste
Bring the water to a boil in a medium sized pot. Add the quinoa and the curry powder. Turn down the heat to medium low and cover. Cook the quinoa for 15 minutes. Once all the water has been absorbed stir in the frozen peas and let the quinoa cool to room temperature. In a large bowl combine the quinoa carrots, chick peas, cashews and raisins. In a small bowl whisk together the oil, vinegar, salt and pepper. Pour it over the quinoa and mix it well. Can you serve it chilled or at room temperature.
Vegan Curry Quinoa Salad