Salads

Quinoa Salad with Currants & Pistachios

Sweet Potato Salad

Quinoa-Kale Bowl

Roasted Vegetable Salad with Dill Dressing

Rice Salad with Asparagus & Shitake Mushrooms

Warm Asian Bok Choy and Mushroom Salad

Basil Mustard Salad

Hearty Kale Salad

Ingredients

4 cups finely chopped kale
1 ½ cups cooked brown rice
½ medium onion, finely diced
2 large tomatoes, chopped
½ cup chopped peanuts
2 Tbsp lemon juice
Tsp balsamic vinegar
4 Tbsp water
Black pepper

Method

Remove the leafy part of the kale from the stalk and chop into tiny pieces. Then massage by rubbing the kale leaves together between your fingers until they start to wilt
Stir together the kale, brown rice, onions, tomatoes and peanuts in a large salad bowl
Stir together the lemon juice, water, vinegar and black pepper. Drizzle over the salad. Taste and if needed, add more lemon juice and/or pepper

Spinach, Fennel and Mango Salad

Prep: 15 minutes
Serves:4

This salad is very easy to make, with refreshing and unique flavors; a great alternative to your everyday salad. The oil-free dressing is light and tangy.

Ingredients

1 bunch spinach
1/2 bunch rocket (arugula)
1 mango, peeled and diced
1 fennel bulb, grated
1 cucumber, peeled and diced
1 avocado, diced
2 scallions, chopped
2 tbsp fresh basil, chopped
1 tbsp rice vinegar
juice from 1 lime

Directions

Thoroughly wash the spinach and rocket, pat or spin dry, and place in a bowl or on a platter. Combine the mango, fennel, cucumber, avocado, scallions, basil, rice vinegar and lime juice. Toss this mixture gently with the spinach and rocket and serve, or place mixture on top of the greens on a platter.

Notes: Baby spinach is very tasty in this dish. You can also substitute with romaine or any other kind of lettuce. If you don’t have both, you can use either fennel OR basil since both have distinctive flavors.

Tu-no Salad Wraps

Prep: 15 minutes Cook: 5 minutes
Serves:6

Chickpeas-aka garbanzo beans-are a perfect plant-based substitute for canned tuna when it comes to creating a healthier version of tuna salad. For this recipe, the Tu-no salad is wrapped in warm corn tortillas and steamed collard leaves.

Ingredients

2 15 ounce cans chickpeas/garbanzo beans
4 stalks celery, diced
1/2 red onion, diced
2 tbsp chopped fresh basil
1/4 cup curly or Italian parsley, chopped
1 avocado, small diced (optional)
1/2 cup water
1/2 cup raw, plain cashews
3 tbsp lemon juice
2 tsp apple cider or rice vinegar
1 tbsp prepared/wet mustard
1/2 tsp garlic powder
1 bunch collard greens
1 package corn tortillas

Directions

Place the drained chickpeas into the bowl of your food processor and pulse briefly, just until beans are broken up and sticking together slightly. Scrape this into a large bowl and toss with the celery, onion, basil, parsley and avocado.

Blend the dressing ingredients (water, cashews, lemon juice, vinegar, mustard and garlic powder) in a high-speed blender until smooth. Add this to the bowl of garbanzos and vegetables, and mix thoroughly.

Serve in corn tortillas or wrapped in collard green leaves. (To prepare leaves: after washing the leaves and trimming the thick stem end, place each leaf in almost-boiling water for 1 minute to soften; remove and pat dry before filling and wrapping. Tuck or trim ends, then cut in half.