Just another fresh, delicious, summer salad! My artichoke obsession persists, but now I’m super into the soft, watery, creamy texture of butter lettuce! I should have bought more than one head, because this one was gone in one meal! Still learning how to shop for vegan eating 🙂 This salad is so good, so simple, and could easily be shared– but I ate the whole thing 🙂 Feel free to do so, nothing but nutrients here, and a fantastic way to get your greens in!
1 head butter lettuce
2 cups mixed greens
1 red bell pepper, sliced
4 artichoke hearts chopped
1 green onion chopped
For the dressing combine :
1/2 large lemon, squeezed
1 tsp mustard
1/2 tsp apple cider vinegar
2tsp agave sweetener
Black pepper to taste
Just toss everything together and chow down!!
Boy it has been a hot minute since I posted here! Time to get back on track with a nice cool summery salad!! I made this kale salad today and it was so tasty, so healthy, low fat and vegan. I have been dabbling back and forth for awhile but have been cooking to eat only vegan food for the past few weeks. I still cook meat for my guy, but most of the time I make my vegan noms and he partakes, supplementing with some sardines or something 🙂 But back to the salad. Lets get to it.
Kale- 1/2 of a large bunch, washed and stems removed, chopped (I used curly kale but any kind you like works!)
Black pepper, to taste
1/2 large lemon squeezed
1/2 avocado, chopped
1/4 lb mushrooms chopped (about 7)
Green onion tops (about 8) sliced
1/2 jalapeño chopped
1/2 large cucumber chopped
Simply toss all ingredients together!! That is all.
– optional suggested additions would include garbanzos, cooked squash/pumpkin chunks, sunflower seeds…
Serve as is, on the side of some rice/legumes, in a wrap, or with bread and hummus (and green bamboo rice) like I did!
(bread pictured is a vegan wolverine roll from Aridmendi Bakery, FYI)
I have posted several spring roll recipes in the past, and this is just another twist on an old favorite! Pre-cooked shrimp make these pretty simple, but gives it some authenticity, while Kabocha squash just keeps being one of my all time favorite foods :). For directions on how to use spring roll wrappers and generally how to assemble these, see Here. These are just delicious, any way you roll me, and a great way to get some veggies into your diet 🙂
For fresh spring rolls:
Vietnamese spring roll wrappers
-Cooked brown rice
-Cooked kabocha squash
For dipping sauce:
-1 lime, juiced
-2tbs pb2 (or peanut butter of choice)
-1 tbs liquid aminos (or soy sauce)
-1/4 tsp sesame oil
-1/4 tsp crushed red pepper
I so enjoyed the falafels I made a few weeks ago, that I thought I would try them again in a little different way! Basically uses all the same ingredients as This recipe, but instead of a wrap or pita, I put them on a bed of mixed greens and spinach. OH SO good!!
-a few cups fresh spinach/ mixed greens for a base
-Pea shoots (optional)
-Green onion, about 1/2 cup chopped
-Red bell pepper, about 1/4 pepper chopped
-Fresh parsely 1-2 tbs
-Avocado to garnish
-Sunflower seeds to garnish
– Fresh baked falafel (see recipe Here)
-Hummus to taste (recipe Here)
-Tziki sauce (same link as falafel recipe)
– 1/2 Cucumber, chopped
Simply assemble, drizzle with hummus and tziki sauce to taste, and enjoy!!
Super simple and delicious! A great way to use up some leftover cooked quinoa and chicken! Tastes fresh and light but is packed with protein and keeps you full. Makes an awesome lunch or light summer dinner! Lemon and pepper and quinoa are just an awesome start, red onion, arugula, and shredded chicken are a great combo. Throw in some feta or cilantro for some added flavor, and any other veggies your heart desires.
1 Lemon, juiced
Black Pepper to taste
Quinoa, about 1 cup per person (pre-cooked)
1 clove minced garlic
About a tsp chopped fresh rosemary
Arugula to taste
Red onion, sliced thinly
About 3 oz cooked shredded chicken per person
This recipe mixes easily and the quantities are easily adjusted. Truly there is no exact science to this one, and I didn’t measure a single thing! Just mix these ingredients and taste as you go along! The pics will give you an idea of what the finished product looked like for me. I added some avocado, but some other options would be red bell pepper, cilantro, feta cheese, a drizzle of olive oil. Go crazy, and enjoy the wholesome deliciousness 😀
I think maybe it’s a Southern thing, but I LOVE a creamy chicken salad. Especially on a sandwich 🙂 Grapes, walnuts, and celery, these comprise the magical triad for and ideal flavor/texture combo when it comes to chicken salad. I always prefer shredded chicken to chopped, and the creamiert he better! Fat free Greek yogurt allows ultra creamy texture without making this heavy!
Cooked shredded chicken 5 oz
Walnuts 1 oz
Grapes about 1 cup
1/4 Red onion chopped
Greek yogurt, about 4tbs
Black pepper to taste
Celery, about a cup chopped
Mix it all up and enjoy on bread, crackers, on a wrap, or on a bed of greens! So tasty and yet so nourishing!!
Makes 3 servings at 205 cal, 9fat, 2 fiber, 18 protein each 🙂
This is one hearty salad that is extra easy to make, great for prepping ahead. Filling, tasty, and full of protein and fiber, this is simplicity in dining at its finest. Other than roasting the Kabocha squash (bake cut in half at 375 for about 20min), there is nothing to do but combine ingredients. Sure, I used canned ingredients, but hey, this is still very healthy and nutritious, but with real life ease of preparation 🙂
1/2 can black olives
1/2 can artichoke hearts
1 can garbanzos
Black pepper to taste
1/4 lemon juiced
1tsp olive oil
Kale 3-4 cups washed, dried, and broken into small pieces
1/2 medium roasted kabocha, chopped
Combine all ingredients in a large bowl and serve! Pair with some grains for a main course or makes a filling side salad.
Keeps really well in the fridge pre mixed, ready all week to pack for lunches!
Makes approx 8 servings at 132 cal, 3.8g fat, 21g carb, 7 g fiber, and 6.2 G protein per serving.