Salads

Quinoa Salad

Quinoa Salad

2ND_4142.jpg
  • 2 cups cooked quinoa
  • ½ cup sliced black olives
  • ½ cup diced green bell peppers
  • ⅔ cup quartered grape tomatoes
  • ½ cup diced cucumber
  • ¼ cup capers

Dressing:

2ND_4168.jpg
2ND_4157.jpg
  • 2 tbsp fresh parsley
  • 2 tbsp fresh basil
  • ½ cup coconut
  • ½ cup lemon juice
  • 3 cloves fresh garlic
  • 2 tbsp pure maple syrup
  • 2 tsp Italian seasoning
  • 1 tbsp nutritional yeast
  • ½ tsp salt

Mix salad ingredients together in a bowl. Add all dressing ingredients together in a blender. Blend until smooth and creamy. Add dressing to taste.

Print Friendly and PDFPrint Friendly

Salad in a Jar

Ingredients

Favorite non-oil salad dressing

Chickpeas

Shredded carrots

Sliced onions

Cherry tomatoes

Yellow bell pepper

Cauliflower

Dried cranberries

Mixed greens

 

Instructions

Layer ingredients in the order listed, close the jar, and store in the refrigerator or cooler until ready to eat.

To prepare, empty the jar into a bowl to mix together.

Feel free to experiment, or sub ingredients! 

Serves 2, or as a meal for 1.

Print Friendly and PDFPrint Friendly

Sun-dried Tomato Pasta Salad

Ingredients

16 oz. cooked brown rice pasta

2-4 green onions, diced

1 avocado, diced

1 orange bell pepper, diced

1/2 cup black olives, sliced

1/3 cup chopped sun-dried tomatoes, packed

Dressing:

5 tbsp balsamic vinegar

2 tbsp maple syrup

2-4 cloves garlic, minced or pressed

2 tsp dried basil, or 4 tsp chopped fresh basil

2 tsp onion powder

Instructions

Cook pasta according to directions on package, then let it cool.

Whisk together all dressing ingredients. Mix vegetables separately, then pour dressing over and stir to combine. Gently stir in pasta until evenly distributed.

 

Print Friendly and PDFPrint Friendly

Grilled Corn Peanut Salad

Ingredients

3-4 ears of corn, grilled

1 red bell pepper, finely chopped

1 jalapeño, seeded and diced

1/2 red onion, diced

1/4 cup cilantro, minced

1/3 cup peanuts

1 lime

1 tsp chili powder

1/2 tsp salt

1/4 tsp pepper

Instructions

Cut corn off the cob, combine with bell pepper, jalapeño, onion, cilantro and peanuts. Mix well. Squeeze fresh lime juice onto mixture and add seasonings. Mix well a second time.

Print Friendly and PDFPrint Friendly

Creamy Coleslaw

Ingredients

4 cups shredded cabbage

2 cups packaged broccoli slaw

1 cup Simple Mayo (see below)

1 TBSP agave nectar

2 TBSP apple cider vinegar, or to taste

1 tsp salt

1 tsp onion powder

1/2 tsp celery salt

shredded radish for garnish, optional

Instructions

Whip up some Simple Mayo:
12 oz. box Mori-Nu Silken Soft Tofu
1 cup raw cashew nuts
1/4 cup lemon juice
1 TBSP maple syrup
2 tsp salt
1 tsp onion powder
Place all ingredients in blender, and blend for at least 1 minute until silky smooth. Chill to thicken.

Combine all coleslaw ingredients and stir until evenly mixed.

Print Friendly and PDFPrint Friendly

Potato Salad

Ingredients

7-8 medium red potatoes, scrubbed and cubed

1 can black or green olives

1/4 cup red onion, chopped

1 stalk celery, finely chopped

1/2 cup "Simple Mayonnaise" (see below)

1 tsp salt

1 tsp onion powder

1/2 tsp garlic powder

2 TBSP pickle relish (optional)

Instructions

Boil potatoes with salted water and cook for about 10-15 minutes, until soft. Drain and chill.
When your potatoes are chilled add the rest of the ingredients and mix until well blended.

Simple Mayonnaise:
12 oz box Mori-Nu Silken Soft Tofu
1 cup raw cashews
1/4 cup lemon juice
1 1/2 TBSP maple syrup
2 tsp salt
1 tsp onion powder

Place all ingredients in blender, and blend for at least 1 minute until silky smooth. Chill to thicken.

Print Friendly and PDFPrint Friendly

Tri-Colored Pasta Salad

Ingredients

1 12 oz. box tri-colored rotini

1/2 red onion, chopped

1/3 cup cilantro, chopped

1/4 cup kalamata olives, chopped

1/2 tsp. salt

1/2 cup red wine vinegar

1 TBSP. low sodium soy sauce

Ingredients

Cook pasta according to package instructions, drain and rinse with cold water. Combine all ingredients and toss until evenly mixed. Eat right away, or refrigerate and let sit overnight. Tasty either way!

Print Friendly and PDFPrint Friendly

Mock Tuna Salad

Ingredients

2 cans chickpeas, drained

1 TBSP fresh lemon juice

1 cup simple mayo (see below)

2 TBSP spicy brown mustard, optional

1/2 tsp celery seed

2/3 cup celery, minced

1/2 cup green onion, minced

1/3 cup stuffed green olives, minced

1/2 cup pickle relish (dill or sweet)

1 tsp onion powder

salt & pepper to taste

Instructions

In high powered blender or food processor add chickpeas, lemon juice, celery seed, onion powder and mustard. Pulse until well combined but not puréed. Scoop into bowl and add everything else.

Simple Mayo recipe:
12 oz. box Mori-Nu Silken Soft Tofu
1 cup raw cashew nuts
1/4 cup lemon juice
1 1/2 Tbs honey
2 tsp salt
1 tsp onion powder
Place all ingredients in high-powered blender and blend for at least 1 minute until silky smooth. Chill to thicken. (If not using a high-powered blender, soak cashews overnight.)

Print Friendly and PDFPrint Friendly

Garlicky Kale Salad

Prep time: 15 mins | Total time: 15 mins

Inspired by the Whole Foods salad bar

By: Eating Bird Food

Ingredients

1 bunch raw kale, washed, de-stemmed and dried

2 TBSP tahini

2 TBSP apple cider vinegar (or water)

2 TBSP lemon juice

2 TBSP Bragg's liquid aminos (tamari or soy sauce would work too)

4 TBSP nutritional yeast

2 tsp minced garlic (1 - 2 cloves of garlic)

sesame seeds, to taste as garnish (optional)

Instructions

Break or cut kale into bite size pieces and place in a large bowl.

Puree all ingredients except kale and sesame seeds in a blender or food processor to blend the dressing.

Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated.

Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable - particularly for those who are skeptical of eating raw kale.

Sprinkle on some sesame seeds before serving if so desired.

Print Friendly and PDFPrint Friendly