I’ve made 3 batches of this salad already this summer and I still can’t get enough of it! It’s one of these ones where quantities don’t matter that much, just eyeball it. corn on the cob cherry tomatoes zucchinilime juice + lime zest olive oil fresh basilfresh cilantro Steam the corn and cut it off … Read more
I can never get enough salads in the summer and I’m always looking for new combos. This was a good one! Several handfuls of kale, sliced into ribbons1 peach, nectarine or plum – cut into small chunks (in the photo they’re wedges; but that’s harder to eat)4 dates, chopped into large pieces 1T sunflower seeds … Read more
Summer always has me looking for new salad recipes. Since I’m definitely not the only one, the New York Times recently did a series of “salad suggestions” – less recipes, and more a list of ingredients that the confident cook can throw together as she pleases. Not wanting to fully trust the NYX though, I … Read more
This was a TikTok recipe. She recommended adding curry powder, but I don’t like it that way so I omitted it. She didn’t give any amounts so I don’t either. Just don’t skimp on the apples! Make a dressing of Greek yogurt, lemon juice and salt & pepper. Slightly some chickpeas, then add shredded carrots, … Read more
I got this recipe off TikTok. It’s pretty tasty and filling. 1c cooked lentils (just boil them in salted water for 20 minutes) 4-6 cups chopped raw cabbage 1c cherry tomatoes, sliced in half 2-3 green onions, white parts only (green tops can be garnish I guess)1/3c feta cheese, crumbled (crumble it yourself of course!) … Read more
What MAKES this salad is the dressing! While mixed greens are usually the best, any type of green base will do – I even made it with Trader Joe’s cruciferous mix and it was tasty. Some recipes say you can swap feta for the goat cheese, but then it’s a completely different salad! A number … Read more
This is an easy and delicious salad to make. Of course shredding the sprouts takes some time; but you can often buy pre-shredded bags nowadays. Makes 4, 1-cup servings 289 cal, 8g protein 4c shredded brussels sprouts 1/4 c pine nuts 1/2c dried cranberries 1/2c parmesan cheese (you could make do with just 1/3 cup) … Read more
Makes 4 servings170 calories, 5g protein per 1/4c of topping blend 50 calories per T of dressing 100 calories for veggies 5c kale 2c broccoli (1 crown) 1/2c shredded carrots (1 carrot) 1/2c sliced almonds 1/4c sunflower seeds 1/4c cranberries Feta, to taste Dressing: 1/4c olive oil 2T lemon juice 2T red wine vinegar 1T … Read more
Makes 4 small salads 222 calories, 10g protein Dressing makes 9T; each tablespoon is about 35 calories 4c greens (arugula, spinach, kale, leaf lettuce …) 1 large carrot1/3c pepitas (green pumpkin seeds) 1c edamame1 avocado1 beet, sliced into sticks 3T apple cider vinegar2T lime juice 2T olive oil2T honey 1t dijon mustard 1T chopped mint … Read more
This is an absolutely magical salad. The flavors combine for pure perfection. 1 small head cauliflower1 can chickpeas (2c, if you’re cooking your own)1 medium red apple1 shallot lots of parsley and mint 2T grainy mustard 2T honey1/4c olive oil2T waterjuice & zest of 1 lime (about 2T juice) 2 firm avocados Makes 4 servings. … Read more