Salads

Kale Slaw

Serves 4-6

Prep time 5-10 min

 

This is one of my favorite salads. I have the three main ingredients listed below, but I change it up often depending on what veggies I have. I may add raw sugar snap or snow peas to this or raw cauliflower…really, whatever I have that I think will work well in this…I add. So, be creative. I’m sure shredded beets would be amazing in this!

 

1-2 bunches of kale, stalks removed, chopped small

½ red cabbage, chopped small

1 head of broccoli, stalk removed, chopped small

¼-1/2 c chopped walnuts

Juice of a whole lemon

4 tbsp olive oil

½ tsp salt

 

Chop all veggies up into small pieces and combine in a large bowl. Combine fresh lemon juice, olive oil and salt in small bowl and add to salad and mix well. Salad stores for 3-4 days in fridge.

Asian Watercress Salad

Prep Time:

5 minutes

Cooking Time:

0 minutes

Yields:

4 people

Ingredients:

1 bunch washed watercress

1 cup carrots, grated

11/2 tablespoons toasted sesame oil

2 tablespoons umeboshi plum vinegar

1/2 cup baked tofu

Directions:

  • Tear watercress into small pieces.
  • Mix with carrots in a salad bowl.
  • Drizzle sesame oil and vinegar over salad and toss.
  • Dice tofu into bite-size pieces.
  • Serve in individual salad bowls and sprinkle tofu onto each.

Dandelion Salad with Warm Hazelnut Vinaigrette

Prep Time:

10 minutes

Cooking Time:

5 minutes

Yields:

4 people

Ingredients:

2 large bunches dandelion greens

2 tablespoons olive oil

3 cloves garlic, minced

1/4 cup hazelnuts, coarsely chopped

1 tablespoon balsamic vinegar

Sea salt and pepper to taste

Directions:

  • Wash greens, remove stems and chop into 3/4-inch pieces.
  • Place greens in a large mixing bowl.
  • Heat oil in a sauté pan on medium.
  • Add garlic and nuts, stirring constantly for 2 minutes.
  • Stir in vinegar, salt and pepper.
  • Pour the hot vinaigrette over the greens and toss well.

Late Summer Corn Salad

Prep Time:

20 minutes

Cooking Time:

10 minutes

Yields:

6 people

Ingredients:

4 ears of corn

1/2 small red onion, diced

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

1/2 bunch cilantro, minced

1 tablespoon olive oil

Juice of 1 lemon

Sea salt and pepper to taste

Directions:

  • Boil corn in a large pot for 5-10 minutes.
  • Remove from pot and cool by running under cold water.
  • Cut kernels from the cobs and place in a large mixing bowl.
  • Finely dice the onion and peppers, mince the cilantro and add to the bowl with the corn.
  • Add oil, lemon juice, salt and pepper. Mix well.

 

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