We're rounding up 5 of our favorite salads to kick off Summer!
For me, when it comes to salad, it needs to be super flavorful and satisfying. Adding a crunch to any salad enhances the satiation but also helps us feel like you're eating something more substantial than just a green salad. I love that about the crunchy coleslaw and I love that it's got the same nutritional value of a salad, but a little off the beaten path. The other great thing about this one is unlike most salad, it can last for days in the fridge!
2 (12-ounce) bags shredded cabbage or coleslaw mix
1 (12-ounce) bag shredded carrots
8 green onions, sliced (white and greens part)
1 large green bell pepper, cored, seeded, and diced
1/2 cup slivered almonds (toasted for deeper falvor)
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly grounded black pepper
In a large bowl, combine the cabbage, carrots, green onions, bell pepper, and almonds. Give everything a toss and drizzle with the vinegar and olive oil to coat everything well. Season to taste with salt and pepper.
Adding grains to a bowl of vegetables might be the difference for coming back to a recipe or not. So many people avoid eating daily salads because they're worried about being hungry. And typically salads don't offer the caloric needs as some other meals do. This quinoa bowl/salad gives us the right amount of macronutrients and it tastes great if you add a handful of arugula or spring mix!
1 cup cooked quinoa
Handful of spinach or kale leaves
Handful of sliced cabbage or slaw mix (bonus points for carrots or broccoli in there!)
1/4 cup avocado, diced
1/4 cup diced bell pepper (color of your choice)
5 cherry or grape tomatoes
1/4 cup cooked black beans, lightly seasoned with salt
Handful of sprouts (optional)
2 Tablespoons pepitas or sunflower seeds (toasted for best flavor)
Lemon Tahini Dressing (optional)
1/2 Tablespoon tahini
1 Tablespoon fresh lemon juice
1/4 teaspoon garlic powder
1/4 to 1/2 teaspoon hot sauce (optional)
Dash of ground turmeric
Sea salt and freshly ground black pepper
Layer the ingredients in a large bowl and enjoy! If making the dressing, combine the ingredients in a medium bowl and whisk with 1 Tablespoon of water. Toss with the salad.
This one is FULL of veggies - BRIGHT on color and flavor
Loaded Veggie Asian Salad
1 package Asian chopped salad mix (this usually comes with 2 different colors of cabbage, carrots and green onions)
1 stalk celery, diced
1 green pepper, diced
1 red pepper, diced
1 cup snap peas
1 cup almonds, slivered
1 cup chicken, shredded (from taco leftovers, rotisserie or fresh)
1 cup brown rice or quinoa
1 Tablespoon dressing per serving
Thai Peanut Dressing:
1-inch piece fresh ginger root, peeled and grated
3 cloves garlic, grated
1/ 3 cup unseasoned rice vinegar
¼ cup natural creamy peanut butter
2 Tablespoons filtered water
1 Tablespoon raw honey
1 Tablespoon coconut aminos
½ -1 teaspoon hot sauce
2 teaspoons toasted sesame oil
Add dressing ingredients to the bowl of a high-powered blender or food processor. Pulse for 1-2 minutes until smooth. Store in an airtight container in the fridge for up to one week
You might question the ingredients in this one but trust me when I say the combined flavors are an explosion of taste!
CUCUMBER LENTIL SALAD
3 cups cooked lentils (we love Trader Joe’s precooked option)
3 Persian cucumbers or 1 English cucumber, finely diced
½ cup red onion, thinly sliced
½ cup Medjool dates, pitted and finely diced
¼ cup sun-dried tomatoes, rinsed, drained and chopped
¼ cup fresh mint, chopped
2 Tablespoons pine nuts (toasted for more flavor!)
¼ cup Apple Cider Vinaigrette (see below)
Apple Cider Vinaigrette:
Makes approximately ½ cup, ¼ cup per serving
1 /3 cup olive oil
¼ cup apple cider vinegar
1 Tablespoon honey
½ teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste
In a mixing bowl, combine the cooked lentils, cucumber, red onion, dates, sun-dried tomatoes, mint and nuts. Drizzle the vinaigrette on top and toss to combine. Store in an airtight container for up to 3 days.
TIP: Soak your onions in cold water for a minimum of 10 minutes prior to serving to neutralize the sulfur compounds and aid for easier digestion.
If you know CCN, you know our love affair with anything remotely Tex Mex, so we had to include at least one Southwest-inspired dish!
Purple Santa Fe Salad with Cilantro Lime Dressing
½ head of purple cabbage, thinly sliced
2 Tablespoons cilantro, chopped
¼ cup avocado, diced
½ cucumber, sliced or chopped
¼ cup pumpkin seeds
½ cup organic corn
½ cup black beans, rinsed and drained
10 cherry tomatoes, sliced in half
Option: Add chicken for more protein
Cilantro Lime Dressing (serves 6): ½ teaspoon ground turmeric, 1 Tablespoon chopped cilantro, 2 Tablespoons fresh lime juice, ½ cup olive oil, ¼ cup apple cider vinegar, 1-2 Tablespoons maple syrup and salt and pepper, to taste. Mix all ingredients in a Mason jar.
Single serving dressing: 1/ 8 teaspoon ground turmeric, 1 teaspoon chopped cilantro, ½ Tablespoon fresh lime juice, 1 Tablespoon olive oil, 1 teaspoon apple cider vinegar, ½ teaspoon maple syrup and salt and pepper, to taste. Mix all ingredients in a Mason jar.
*Want more salad recipes? We have over 60 other salads in our Salad Book
The Salad Book includes:
-Seasonal salad recipes, as well as year round favorites
-Close to a dozen deliciously clean dressings
-Power bowls, which are truly a fan favorite!