salads

Gluten-Free Fattoush Salad

Fattoush Salad.jpg

Serves 4

This gluten-free Fattoush “crumbled bread” salad is made with a healing spice called Sumac, which is loaded with health benefits, perfect for aging adults like me! It's super rich in antioxidants, helps to lower blood sugar levels, increase levels of good cholesterol, helps to reduce bone loss and provides relief for muscle pain. Sumac is high in vitamin C which is super important during this time of year to fight the common cold, fever etc. and just as important, it is super versatile and tastes delicious!  You can find it in the spice section of your health food store (which is where I got mine), it’s also found in specialty Middle Eastern markets.  Start adding sumac to your diet to reap all of the delicious benefits that is has to offer.  It can be used in everything from dressings to marinades.  Goes well with grilled meat, fish, and veggies and can also just be sprinkled over cooked food for a dash of extra color and flavor!

Ingredients:

  • 4 cups mixed lettuces – I used baby field greens and arugula

  • ½ cup coarsely chopped fresh mint leaves

  • ½ cup coarsely chopped fresh parsley

  • ½ cup thinly sliced green onion

  • 1 cup sliced cucumber

  • 1 cup diced tomatoes

  • ½ cup sliced radishes

  • 1 avocado cubed

  • 2 cups gluten-free pita chips (I used Toufayan brand)

  • 2 - 4 grilled chicken breasts (optional)

Dressing:

  • 2-4 chopped garlic cloves

  • 1 tsp. salt + more to taste

  • 2 tsp. powdered Sumac, plus more for sprinkling on top

  • Juice from 2 lemons

  • 1 tbsp. apple cider vinegar

  • ½ cup extra virgin olive oil

  • Freshly ground pepper to taste

Preparation:

  • Begin by dicing the tomatoes, sprinkling them with salt and set them in a strainer over a bowl to collect the juices for about 5 -10 min. They will be less watery and more flavorful and denser in texture.

  • In a large bowl, combine lettuces, mint, parsley, cucumbers, avocado, radish, and green onions.

  • Add tomatoes to the bowl.

  • Place ingredients for dressing into mini food processor or use an immersion blender and blend until combined well. Taste and add more salt/pepper to taste.

  • Crumble the pita chips and add to the salad. Toss well and if you are adding grilled chicken you can add it now. Let sit for a few minutes so the pita chips absorb some of the dressing.

  • Sprinkle with a bit more Sumac, serve and enjoy!!

Shredded Chicken and Roasted Vegetable Salad

shredded chicken salad.jpg

Serves 2

Try planning ahead and make a few extra chicken breasts from a dinner earlier in the week to have as a springboard for a salad with veggies.  This combo is clean, filling and super delicious!  It tastes great as is or try drizzling on some homemade cashew cream dressing.  YUM!

Ingredients:

  • 1 cup Brussels sprouts, halved
  • 1 cup butternut squash, cubed
  • 1 cup sun chokes, sliced
  • ¼ cup sun gold tomatoes
  • 4 cups mixed field greens
  • ¼ cup dry roasted pumpkin seeds
  • 1 avocado cubed
  • ¼ cup chopped fresh chives
  • ¼ cup chopped fresh dill
  • 2 tbsp. dried cranberries
  • 5-6 tablespoons extra virgin olive oil
  • Juice from 1 lemon
  • 2 tablespoons apple cider vinegar
  • 1 cup shredded cooked chicken breast (about 8 oz.)  

For the cashew cream dressing: (optional)

  • 1 cup raw cashews
  • ½ cup filtered water
  • 1-2 tbsp. apple cider vinegar
  • Juice of 1 lemon
  • 1 tsp. sea salt
  • Freshly ground pepper to taste

Preparation:

For the salad:

  • Preheat oven to 375 degrees.
  • Toss brussels sprouts, squash and sunchokes with 2-3 tbsp. of oil and spread on baking sheet.  Bake for 30-40 minutes until just turning golden brown, tossing halfway during baking time. Brussels may cook faster than other veggies so be sure to check oven regularly after 20 minutes and remove any that are browned enough. When veggies are done, remove from oven and set aside.  
  • If you don’t have already cooked chicken breasts, while veggies are cooking place chicken breasts into saucepan and pour in enough water to cover them.  Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, about 10-12 minutes.
  • Transfer chicken to a bowl.  Let cool for a few minutes, then shred the chicken meat with 2 forks.
  • To assemble the salad, add mixed field greens to a large bowl.
  • Add roasted vegetables, tomatoes, avocado, pumpkin seeds, dried cranberries, chives, dill.  Add 1-2 more tablespoons olive oil and 1-2 tablespoons apple cider vinegar.  Toss salad.  Add shredded chicken.  Toss, season with salt and pepper.  Serve or drizzle with cashew cream and serve! (I love it with cashew cream but I didn’t have any left that night)

For the cashew cream: (not pictured but so yummy for this salad)

  • Place cashews in a bowl and fill with filtered water at least an inch above the cashews.
  • Allow cashews to soak for at least 30 minutes or up to overnight.  
  • Rinse cashews and place in blender with vinegar, lemon juice, salt, pepper and ½ cup of filtered water.
  • Blend on high until creamy or desired consistency, adding more water as required to get very smooth.  Set aside.

Summer Arugula and Roasted Vegetable Salad

summer arugula and roasted vegetable salad.jpg

Serves 2

Arugula’s spicy kick gives this delicious salad tons of flavor while the roasted veggies, avocado and seeds offer lots of texture and fill you up!

Ingredients:

  • 3 cups chopped kale
  • 3 cups arugula
  • 1 cup pea shoots
  • 1 avocado, cubed
  • 1 sweet potato sliced and cut into smaller pieces
  • 1 cup cut cauliflower florets
  • ½ yellow onion sliced
  • 4 tablespoons black and white sesame seeds
  • 3-4 tbsp. olive, avocado, coconut oil or ghee for roasting vegetables
  • 1 -2 tablespoons extra virgin olive oil for massaging kale

For the cashew cream dressing: 

  • 1 cup raw cashews
  • ½ cup filtered water
  • 1 tablespoon apple cider vinegar
  • 1-2 tbsp. apple cider vinegar
  • Juice of 1 lemon
  • 1 tsp. sea salt
  • Freshly ground pepper to taste

Preparation:

  • Preheat oven to 375 degrees.
  • Place cashews in a bowl and fill with filtered water at least an inch above the cashews.
  • Allow cashews to soak for at least 30 minutes or up to overnight.  
  • Rinse cashews and place in blender with vinegar, lemon juice, salt, pepper and ½ cup of filtered water.
  • Blend on high until creamy or desired consistency, adding more water as required to get very smooth.  Set aside.
  • Preheat oven to 375 degrees.  Toss cauliflower, sweet potatoes and onions with olive, avocado, coconut oil, or ghee and salt and pepper and roast until golden brown.  The cauliflower will take less time than the sweet potatoes and onions, about 25 min, so remove the cauliflower when it looks done and continue roasting the potatoes and onions until they are done, for about another 15 min. 
  • While the vegetables are cooking put kale in a large bowl.  Add 1-2 tablespoons extra virgin olive oil and massage until kale is soft and bright green.  Then add arugula and toss altogether.
  • Once vegetables are all done add them to the salad and toss.
  • Plate the salad, garnish with ½ pea shoots, sesame seeds and drizzle with cashew cream.
  • Enjoy!

Roasted Vegetable and Sardine Salad

Sardine Salad.jpeg

Serves 2

Sardines are so good for you!  Hands down they are the safest fish on the planet. They are an excellent source of protein and are one of the highest sources of essential omega-3 fatty acids without having to worry about high levels of mercury or sustainability. Their health benefits include the prevention of heart diseases and certain types of cancers.  They strengthen bones, boost the immune system, are loaded with antioxidant properties and rejuvenate the skin! A delicious way to eat them is in a salad like this one.  The combination of color, shape, texture and flavor is as pretty as it is both delicious and healthful!

Ingredients:

  • 4 cups mixed field greens
  • 2 cups arugula
  • 1 can sardines in olive oil (I used Vital Choice)
  • 2 radishes, sliced thinly
  • 1 avocado, cubed
  • 1 cup cut cauliflower florets 
  • 1 cup brussel sprouts, halved
  • 2 softly boiled eggs 
  • 1 bunch parsley chopped for garnish
  • 3-4 tbsp. olive, avocado or coconut oil or ghee for roasting vegetables

For the dressing: 

  • ¼ cup extra virgin olive oil
  • 2 tbsp. apple cider vinegar
  • 2 garlic cloves minced (optional)
  • Juice of 1 lemon
  • 1/2 tsp. sea salt
  • Freshly ground pepper to taste

Preparation:

  • Preheat oven to 375 degrees.  Toss cauliflower and brussel sprouts with olive oil, salt and pepper and roast until golden brown.  The cauliflower will take less time than the brussel sprouts, about 25 min, so remove the cauliflower when it looks done and continue roasting the sprouts until they are done, for about another 15 min. 
  • While the vegetables are cooking, wash and roughly chop all lettuces and put in a large bowl.  Add radishes and avocado.
  • Bring a small saucepan of water to a boil.  Once water is boiling, gently place eggs in water and cook for 7 minutes.  If you prefer the yolk less runny, cook for another 30 seconds to 1 minute.  Remove eggs from boiling water and place them in a bowl of ice water to stop them from cooking. Once slightly cooled, peel eggs and set aside as you prepare the dressing.

For the dressing:

  • Whisk together vinegar, lemon juice, extra virgin olive oil, garlic if using, salt and pepper. 
  • Add roasted veggies to the bowl and toss with dressing.  
  • Top with sardines and a boiled egg.
  • Season to taste with additional salt and pepper. 
  • Garnish with chopped parsley.
  • Serve and enjoy!!!

Marinated Calamari Salad

calamari salad.jpg

Serves 2

I love this seafood salad!  It’s light and refreshing and can be served as a first course, or I like to make it a little more filling by adding some chopped avocado and enjoying it as a main dish.  Calamari is one of my favorites – it’s very quick and easy to make but feel free to use shrimp, mussels or another seafood if you prefer.  The flavors from all the herbs mixed with the sweetness from the jicama is so delicious!    

Ingredients:

Salad:

  • 1 lb. cleaned calamari, cut into rings and tentacles
  • 1 cup water
  • 2 cups white cooking wine
  • 1 cup celery (including leaves), chopped
  • 1 cup jicama, chopped
  • 1 cup cucumber, chopped
  • 2-3 green onions/scallions, chopped
  • ½ cup cilantro, chopped
  • ½ cup parsley, chopped
  • 1 jalapeno chili pepper, finely chopped
  • 1-2 tablespoons fresh ikura/salmon roe eggs
  • Juice of 2 lemons

Dressing:  

  • ½ cup organic extra virgin olive oil
  • 1/8 cup apple cider vinegar or other vinegar you prefer
  • 4 cloves garlic. minced
  • Sea salt and pepper to taste

Preparation:

  • Combine water and wine in a saucepan and bring to boil.  Add calamari and cook/poach for 45-60 seconds, just until flesh turns opaque.  Drain and cool and then combine with remaining salad ingredients. 
  • Whisk or blend dressing ingredients, add salt and pepper to taste.  Toss salad gently with dressing.  
  • Top with salmon roe.
  • Chill, if desired or serve immediately!
  • Enjoy!!

Popped Rice Salad

popped rice salad.jpg

Serves 6-8

My friend made a salad for a New Years Eve party and it was so good! It was really filling and the popped rice added a crunchy texture that pulled everything together! When I asked her for the recipe she told me that even though she loves it she only makes it once a year because she knows it’s not “healthy.”  I told her that I would love to make a version that is just as rich and delicious as the original but with healthier fats and fewer calories.  So this is what I did: I swapped the white rice in the original recipe for brown rice and added some roasted veggies and pumpkin seeds.  Finally, instead of using jarred mayonnaise, which is what the original recipe called for, I made a homemade dressing with healthy olive oil and none of the inflammatory vegetable oils or sugar that store bought mayo is made with.  The result was delicious!  My whole family loved it!  This salad is really an amazing, hearty meal in itself but feel free to add some grilled chicken, shrimp or any other protein if you’d like!

Ingredients:

  • 1 cup organic brown minute rice
  • 4 cups mixed field greens
  • 1 cup arugula
  • 4 scallions, chopped
  • 2 cans hears of palm, drained and sliced
  • 2 avocados, cubed
  • 1 cup cut yellow cauliflower florets 
  • 1 cup sliced sun chokes 
  • 1 cup sweet potato, cut and sliced 
  • ¼ cup roasted pumpkin seeds
  • 1 large egg at room temperature
  • 1 tbsp. apple cider vinegar
  • 1 tsp. Dijon mustard (or ½ tsp. dried mustard)
  • 1 tsp. sea salt
  • 1 tbsp. lemon juice
  • 1 cup + 2 tbsp. light olive oil
  • freshly ground pepper to taste

Preparation:

  • Preheat oven to 375 degrees.  Toss cauliflower, sun chokes and sweet potato with olive oil, salt and pepper and roast until golden brown.  The cauliflower will take less time than the sun chokes and potatoes, about 25 min, so remove the cauliflower when it looks done and continue roasting the other veggies until they are done, for about another 15 min. 
  • While the vegetables are cooking, wash and roughly chop all lettuces and put in a large bowl.  Add scallions, hearts of palm, avocados and pumpkin seeds.
  • Heat a heavy-bottomed saucepan with a lid over medium-high heat.  When it’s hot, add 2 tbsp. olive oil.  Swirl the pan to coat the bottom with oil.
  • Add rice and stir to coat the rice with the oil.  Cover the pan and shake until you can hear the rice popping.  
  • Reduce heat to medium-low and keep shaking the pan until the popping slows. It doesn’t make the same noise or fly up against the lid like popcorn does, so you need to listen closely. Once the popping slows, remove pan from heat and take off the lid.

For the dressing:

  • Combine egg, mustard, vinegar, ¼ cup olive oil and salt in a bowl.  Using an immersion blender pulse for a minute to break up the egg.  With the blender running, slowly add the first ¼ cup of oil a little bit at a time.  
  • Make sure each addition of oil is blended before adding the next.  The mixture will start to emulsify.  Once the first ½ cup of oil has been added, you can add the rest more quickly.  Add as much of the oil as needed to reach the consistency you prefer.  The more oil you add, the thicker the mayo will become.  You may not need to use all of the oil to reach your desired thickness.
  • Add roasted veggies and popped rice to the large bowl.  
  • Toss with dressing right before serving.
  • Season to taste with salt and pepper. 
  • Save leftover mayonnaise in a mason jar for up to a week in the refrigerator.
  • Enjoy!!!

Hijiki with Carrots and Avocado

hijiki salad with carrots and avocado.jpg

Serves 2-4

This delicious seaweed salad is not only super easy to prepare and goes with just about anything, but is also highly nutritious.  Hijiki, like many sea vegetables, contains a wide range of essential minerals for the body, as well as significant levels of dietary fiber, vitamin K, calcium, iron, magnesium and iodine.  Try experimenting with this basic recipe by adding other ingredients or serve with soba noodles or rice to make a more complete meal!

Ingredients:

  • ½ cup dried hijiki seaweed
  • 1 cup water
  • ½ cup julienned carrots
  • ½ cup avocado cubed
  • 1-2 teaspoons toasted sesame oil
  • 2 teaspoons apple cider or rice vinegar
  • Sea salt and pepper to taste
  • 2 tablespoons sesame seeds

Preparation:

  • Rinse hijiki to remove any sand.  (if you don’t have a fine mesh strainer, just swirl it around in a bowl of water, then drain.
  • Place hijiki in a bowl with 1 cup of water.  Let soak for 20 minutes.
  • Meanwhile, in a small saucepan, heat oil over low-medium heat.  Add carrots and cook until softened.
  • Drain hijiki and add it to saucepan with vinegar and salt and pepper to taste.
  • Remove from heat, add avocado and toss to mix.  Sprinkle with sesame seeds and serve warm or cold. 
  • Enjoy!
  • Leftovers can be stored in an airtight container in the refrigerator for several days.

Cucumber Dill Salad

Cucumber Dill Salad.jpg

Serves 4

Who doesn’t love a fresh and easy-to-make salad on a hot summer day?  This wonderful side dish is incredibly flavorful, can be prepared in less than 10 minutes using simple ingredients that your whole family will love! 

Ingredients:

  • 2 large Cucumbers sliced
  • 1 small Shallot cut into small pieces
  • 1 Avocado cut into cubes
  • ½ cup chopped fresh Dill
  • 2-3 tablespoons Apple Cider Vinegar
  • ¼-1/2 cup Cold Pressed Extra Virgin Olive Oil
  • Sea Salt and freshly ground Pepper to taste

Preparation:

  • Combine cucumber, shallot, avocado and dill in a bowl.  
  • Add oil, vinegar, salt and pepper.  Toss to combine well.
  • Chill until ready to serve.
  • Enjoy!!!

Perfect Summer Lobster Salad

Serves 2

This delicious salad is such a treat for the perfect summer night meal!

Ingredients:

  • 4-5 cups baby or any mixed lettuces that you like 
  • 2 cups cauliflower florets
  • 1-2 radishes thinly sliced
  • ¼ red onion thinly sliced
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup celery thinly sliced
  • 2 tablespoons chopped basil
  • 1 avocado cubed
  • 1/3 cup pumpkin seeds
  • 10-15 grape or cherry tomatoes cut in half
  • ¼-½ cup extra-virgin olive oil
  • 2-3 tablespoons apple cider vinegar
  • ½ - 1 teaspoon salt
  • ½ teaspoon black pepper
  • Cashew cream (optional)
  • 2 1-1/2 lb. steamed lobster meat (I get mine from my local farmers market or local seafood shop).  If you are adventurous, feel free to boil the lobsters’ yourself!)

Preparation:

  • Preheat oven to 375 degrees.  Toss the cauliflower in a little bit of olive oil, salt and pepper and roast at 375 degrees for about 10 minutes – just enough time for the veggies to get that yummy roasted flavor.   
  • Combine lettuce, radish, onion, avocado, pumpkin seeds, and tomatoes in a large bowl.
  • In a small bowl, mix the olive oil, lemon juice, apple cider vinegar, celery, basil, salt and pepper
  • Toss the salad with the dressing, plate the salad and mound the lobster (served warm or chilled) on top.  Finish by drizzling with cashew cream. (optional)
  • Enjoy!

Kale and Arugula Salad with Quinoa

Serves 4

This is my go-to Kale salad that I’ve been making for years.  I change it up a little bit from time to time but the bones of it stay the same. Somehow it’s so good that I never get tired of it. Recently I’ve added Arugula because I think it adds a crisp, peppery flavor.  Packed with protein and healthy fats, this salad is a total meal in itself or you can serve it as a side dish. Whenever I make it for friends they want the recipe and I love that it’s truly one of the easiest, most delicious salads to throw together.  Feel free to add more or less of any ingredients that you want, I use different nuts all the time (Pistachio's, Pine Nuts, Almonds, Sunflower Seeds etc.) - that’s the beauty of this salad, it’s totally customizable and impossible to mess up! It also doesn’t get soggy so it’s great the second or even third day! In this particular salad I added some leftover grilled chicken from the night before and served it as a meal for dinner.

Ingredients:

  • 1 large or 2 smaller heads of Kale (I used red leaf but you can use whatever kind you like – curly, Lacinto etc.)
  • 1 large bunch Arugula
  • 1 Avocado cubed
  • ¼-1/2 cup Pumpkin Seeds 
  • 1 cup cooked Quinoa
  • 3-4 tablespoons black and white Sesame Seeds
  • ½ cup Extra-Virgin Olive Oil divided
  • 3-4 tablespoons Apple Cider Vinegar
  • 1 tablespoon Coconut Aminos 
  • Juice of 1 Lemon
  • 3-4 tablespoons Cashew Cream (optional) 
  • ¼-1/2 cup of shaved Parmesan cheese (for dairy free substitute Nutritional Yeast)
  • Sea Salt and freshly ground Pepper to taste.

Preparation:

  • Rinse Quinoa well and then cook according to instructions on box. I like to use vegetable broth instead of water and a little salt and pepper to give it some flavor.  Once Quinoa is done set aside.
  • Wash Kale and Arugula and remove stems from kale.  Roughly chop both and put in a large bowl.
  • Add half the Olive Oil (1/4 cup) and massage until the Kale becomes a deep green color, about 3-5 minutes.  Massaging Kale breaks down rough, chewy fibers, making it easier to digest.  It also makes the Kale go from bitter to nutty and lightly sweet.
  • Add Avocado, Pumpkin Seeds, Quinoa, Vinegar, Coconut Aminos, Lemon Juice, Cashew Cream (optional), Parmesan cheese or Nutritional Yeast, Salt and Pepper.
  • Toss to combine – taste and add more Salt, Pepper, Cheese, and Seeds to your liking.
  • Enjoy!!!

Chopped Veggie Power Salad

Serves 4

I love a chopped salad!  This is an ultra simple recipe that is super-nutritious, tastes great and comes together super-quickly!  The food processor chops all the veggies into small pieces, soaking up the flavors fast.  Leftovers can be chilled and may even be better the second or third day!

Ingredients:

  • 3 cups cauliflower florets
  • 3 cups broccoli florets
  • 2 medium carrots
  • 1 clove garlic, peeled
  • 2/3 cup lightly packed fresh cilantro leaves
  • 1/3 cup lightly packed fresh parsley leaves
  • ½ cup extra-virgin olive oil
  • 1/3 cup toasted pumpkin seeds
  • ¼ cup apple cider vinegar
  • ½ - 1 teaspoon salt
  • ½ teaspoon black pepper

Preparation:

  • This first step is optional.  I like to toss the cauliflower and broccoli in a little bit of olive oil, salt and pepper and roast at 375 degrees for about 10 minutes – just enough time for the veggies to get that yummy roasted flavor.  However, to cut down on time you can totally skip this step and keep your veggies raw if you want and proceed below.  Both ways taste amazing! 
  • Pulse cauliflower in a food processor until finely chopped.  Scrape into a large bowl.  Pulse broccoli until finely chopped.  Scrape into bowl.  Pulse carrots until finely chopped and scape into bowl. 
  • With food processor running, drop garlic through feed tube to chop.  Add cilantro and parsley and pulse until finely chopped. Scrape mixture into bowl with vegetables.
  • Add oil, pumpkin seeds, vinegar, salt and pepper to bowl and stir well until combined.  Let stand 10 minutes.
  • Enjoy!

Taco Salad

Serves 4

One of my favorite meals in our house is Taco Tuesdays because it’s a night where I make ONE meal and everyone actually eats it!  While my kids enjoy piling their taco shells with a variety of toppings, I love to add roasted veggies in addition to all the toppings to make this incredibly delicious salad!

Ingredients:

  • 1 Head of Broccoli cut into small florets
  • I Head of Cauliflower cut into small florets
  • 1 Onion sliced
  • 1 Sweet Potato cut in cubes 
  • 1 lb. Ground Turkey
  • 4 tablespoons Coconut Oil
  • Salsa
  • Guacamole
  • Cashew Cream
  • 3 Cups Arugula
  • Olive Oil for drizzling
  • 1 tbsp. Chili Powder
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Onion Powder
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ tsp. Dried Oregano
  • ½ tsp. Paprika
  • 1 ½ tsp. Ground Cumin
  • 1 tsp. Sea Salt
  • Salt and Pepper to taste
  • 1 cup Rao’s marinara sauce 

Preparation:

  •  Preheat oven to 400 degrees.
  • Melt coconut oil in saucepan.
  • Coat cauliflower, broccoli, onion and sweet potatoes with oil, season with salt and pepper and spread on baking sheet. 
  • Roast for about 20 minutes, check and then toss veggies on the baking sheet and cook for additional 10 - 20 minutes or until desired amount of browning and tenderness.  Remove broccoli, cauliflower and onion first as they will be done before the sweet potatoes.
  • Place ground turkey meat in a large skillet over medium heat.  Add chili powder, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, ground cumin and salt.  Cook ground turkey meat, breaking up with a wooden spoon until cooked through, about 10 minutes.  
  • When meat is cooked add marinara sauce.
  • Assemble the salad by tossing the arugula with olive oil.  Then top with ground turkey, roasted sweet potatoes, cauliflower, onion, and broccoli.  Add some guacamole and salsa.  Finally top with a dollop of cashew cream! 
  • Enjoy!!!

Kale Salad with Roasted Sweet Potatoes

 
 

Serves 2

Kale + Sweet Potatoes = YUM

Ingredients:

  • 2 cups Roasted Sweet Potato Chips (see recipe)
  • 1 Avocado
  • 3 cups chopped Kale
  • 3 tablespoons Sesame Seeds
  • 2-3 tablespoons Pomegranate Seeds

Dressing:

  • 2 tablespoons Red-Wine Vinegar
  • 1 teaspoon Dijon mustard
  • 1 minced Garlic Clove
  • 1/3 cup Extra Virgin Olive Oil
  • Salt and Pepper to taste

Preparation:

  • Combine Kale, Avocado, Sesame Seeds and Pomegranate Seeds in a bowl.
  • Prepare dressing by whisking together dressing ingredients.
  • Plate salad and top with roasted Sweet Potatoes.

Kale Bowl with Roasted Vegetables

 
 

Serves 2

When you start off your meal with kale you know you’re doing your body good.  This salad has so many amazing ingredients!  The hearty roasted vegetables mixed with the creaminess of avocado and cashew cream and the crunchiness of the seeds is so delicious!  I love this for a meatless Monday meal idea!

Ingredients:

  • 2 cups Kale
  • 2 cups Spinach
  • 2 cups Butternut Squash cubed in bite size pieces
  • 2 cups Broccoli cut into florets
  • 1 cup Baby Onion peeled and halved
  • 1 Avocado cubed
  • ¼ cup Pumpkin Seeds
  • 3 tablespoons Black Sesame Seeds
  • Olive Oil for drizzling 
  • Salt and Pepper to taste
  • Lemon

Preparation:

  • Melt 3-4 tablespoons of coconut oil to coat vegetables (Squash, Broccoli, Onion).  Season everything with salt and pepper and sprinkle Squash with cinnamon.  Roast at 375 convection for about 30-40 min.
  • Keep an eye on the veggies as roasting time for the onion may be shorter.  Remove veggies when they look slightly browned.
  • Lightly pan steam kale and spinach with a little bit of vegetable broth for flavor.  You can also sauté with coconut oil, salt and pepper.  Remove greens from heat when slightly wilted.
  • Plate greens in a bowl.  Add roasted veggies, 1 cut up avocado, pumpkin seeds, and sesame seeds.  Drizzle with olive oil, juice of 1 lemon, salt, pepper.
  • Drizzle with Cashew cream dressing. (see below)