Category: Salad

Asian Noodle Salad with Turmeric Toasted Almonds

8/30/2017

Asian noodle salads are great for picnics, potlucks, cookouts, lunchboxes, or pretty much anytime. They are delicious chilled or at room temperature, which makes them a perfect dish in the heat of the summer. I love to make a big batch and enjoy it for lunch throughout the week. Best of all, they are super versatile. You can add any and all of the veggies you like or have on hand.

For this salad, I kept it pretty simple as far as the veggies go. I used some of the items I picked up at the farmer's market over the weekend. It is delicious as is, but would also be tasty with some red cabbage, edamame, and fresh cilantro.

As for the noodles, I've been eyeing the brown rice and millet ramen at Costco for months now, but never really felt inspired to buy a bulk size bag of noodles. One day, in a moment of hunger stricken weakness, I caved and bought them. These noodles are gluten free and have a really lovely texture. Plus, millet provides great protein that you won't find in traditional wheat noodles.

I hope you enjoy my spin on an Asian noodle salad. Try it as is or use this as a guideline to make it your own. Enjoy!

Asian Noodle Salad with Turmeric Toasted Almonds
(serves 4-6)

For the salad:

4 cakes of ramen noodles (about 10 oz of noodles)
1 large cucumber, spiralized or cut into matchsitcks
1 large carrot, spiralized or cut into matchsticks
1 red bell pepper, cut into matchsticks
2 green onions, sliced thin
2 tablespoons sesame seeds (I used both black and white seeds)
Mixed greens

For the dressing:
(makes about 1 cup)

1/3 cup tamari (I used low sodium)
1/3 cup fresh lime juice
2 2/3 tablespoons toasted sesame oil
2 cloves garlic, minced
2 teaspoons ginger, minced
1-2 teaspoons crushed red pepper (optional)
2 teaspoons maple syrup

For the turmeric toasted almonds:

1/3 cup sliced almonds
1 tablespoon coconut oil, melted
1 teaspoon turmeric
pinch of salt
pinch of cayenne

Prepare the dressing by whisking all ingredients together in a small bowl. Set aside
Preheat oven to 350 degrees. In a small bowl (or mason jar with lid) add almonds, coconut oil, turmeric, salt and cayenne. Stir well to coat almonds. Spread coated almonds in an even layer onto a baking sheet. Bake for 8-10 minutes. Keep an eye on them as almonds will quickly burn. Remove from oven and let cool completely.
Prepare noodles according to package. Drain, rinse in cold water, and set aside to drain again.
Once noodles are well drained, toss them into a large bowl. Add your prepared veggies and sesame seeds to the bowl (all veggies but the mixed greens). Gently mix to distribute veggies evenly with the noodles (use your hands to mix. It's easier). Add 1/2 -3/4 cup of dressing and toss again.
To serve: If you are eating the salad right away you can toss the mixed greens with some of the reserved dressing and then plate. If you are only eating one portion at a time, only dress the greens that you plan to use at that time. Add a portion of noodles to each bed of greens and sprinkle with turmeric noodles. Enjoy!

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Vegan Grape Salad

5/31/2017

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While I can't speak for other places, growing up in the South you learn that "salad" does not always include, greens, or even veggies for that matter. At holiday gathering, family reunion, or church events you attend, it is likely you will find "salads" made with jello, marshmallows, cream cheese, and/or sour cream. Grape Salad is no exception. Though its roots are in Minnesota, the South has adopted this salad, which typically has a base of cream cheese and sour cream. I have given this crowd pleaser a bit of a face lift, making it vegan and lower in sugar. While I still wouldn't call it a true salad, or even consider it to be all that healthy, it is a yummy dish that is great for gatherings and potlucks.

Vegan Grape Salad

For the salad:

4 cups of seedless grapes, rinsed and dried ( I used red, but you can use any you like or a combo)
1/2 cup cashew sour cream
1 container of So Delicious CocoWhip!

For the topping:

1/2 cup raw pecans, chopped
1 Tablespoon hemp seeds
1 Tablespoon coconut sugar

For the sour cream:

1/2 cup raw cashews, soaked for 4 hours
1/4 cup almond or coconut milk
1 Tablespoon lemon juice
1 teaspoon apple cider vinegar
pinch of salt

In a high-speed blender, add cashews that have been soaked and drained, milk, lemon juice, apple cider vinegar, and salt. Blend until smooth. If mixture is too thick, add milk or water, 1 teaspoon at a time, until desired consistency is reached. Set aside.
After grapes have been washed and dried, add to a large mixing bowl. Add cashew sour cream and CocoWhip! to the grapes. Gently mix until grapes are coated and all ingredients are incorporated. Pour grape mixture into a 9 x 13 dish.
In a small bowl, combine pecans, hemp seeds, and coconut sugar. Mix well. Evenly sprinkle the topping over the grape mixture.
Cover the dish and chill in the refrigerator for at least 4 hours. Serve and enjoy!

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Fava Bean Quinoa Salad

9/7/2016

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Fava beans are one of my most favorite farmers market finds and their season is always shorter than I would like to see. Yes, they require a little extra TLC to prepare since they have to be shucked and then require the removal of their tough second coating, but the time put in is far worth it.

This simple fava bean quinoa salad is a quick and easy way to enjoy fresh favas. Both nutrient dense and full of protein, this salad is also quite healthy. Enjoy it as a side dish, place it on a bed of greens, or simply eat it alone. Either way you can't go wrong.

Fava Bean Quinoa Salad
(serves 2- can easily be doubled)

1 cup cooked quinoa
1/2 cup cooked and prepared fresh Fava beans

For the dressing

2 cloves minced garlic
1 Tablespoon lemon juice
3 Tablespoons EVOO
salt and pepper to taste

In a medium sized bowl, gently toss together cooked quinoa and fava beans.
In a small bowl, mix all dressing ingredients together. Once well incorporated, drizzle dressing over the quinoa fava mixture. Lightly toss together to evenly distribute dressing.
Serve and enjoy!

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Summer Squash Salad

6/9/2016

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It may not officially be summer according to the calendar, but the days are heating up and the produce is coming in! I'm being drawn to simple meals that are lite and refreshing. Since summer squash is one of my favorite summer garden items, I have created a simple salad that allows me to enjoy this squash in a quick and easy way. Perfect for lunch or served as a side for dinner.

Summer Squash Salad

1 large summer squash
1 small jalapeno sliced thin, seeds removed
1 Tablespoon fresh lemon juice
3 Tablespoons extra virgin olive oil
1 clove garlic, minced
pinch of salt & dash of pepper

Spiralize your summer squash. Set aside in a large bowl. Mix the lemon juice, olive oil, garlic, salt and pepper, together in a separate bowl, stirring until well combined. Pour dressing over prepared summer squash and add in the sliced jalapenos. Toss together until squash is well coated. Enjoy right away or store in refrigerator until you are ready to serve.

*Note: If you do not have a spiralizer or know what one is, it is worth looking into and adding to your kitchen tools- they are fantastic! You can also use a mandolin slicer to achieve the thin ribbons of squash.

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Taco Salad

9/15/2015

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This taco salad gives a healthy twist to Taco Tuesday! Between the greens, chickpeas, avocados, and cashew sour cream, there is a ton of plant based protein offered in this tasty salad. With the use of simple salsa there is no need for dressing. Give this salad a try next time you want a health approach to tacos!

Taco Salad

mixed greens of choice
1 can chickpeas, rinsed and drained
1 tomato, diced
1 avocado, sliced
1 cup fresh or frozen corn
1/2 tablespoon grapeseed oil
juice of 1 lime
1 tablespoon chopped cilantro, plus more if you like
1 tablespoon taco seasoning
1 cup cashews, soaked 2 hours and drained
1.5 teaspoons lemon juice
1.5 teaspoons apple cider vinegar
1/2 cup water
pinch salt

For the salsa: Mix diced tomatoes, juice of 1 lime, 1 tablespoon cilantro and a pinch of salt together in a small bowl. Refrigerate for 1-3 hours.

For the roasted corn: Preheat oven to 400. Mix corn, grapeseed oil, salt and pepper together in a small bowl. Spread corn on baking sheet lined with parchment paper. Cook for 15-20 minutes or until corn is brown on edges.

For the chickpeas: add a little oil to a pan over medium heat. Once oil is hot add taco seasoning and cook for 30 seconds. Add in chickpeas and coat peas in seasoned oil. Reduce heat to medium low and cook for about 5 minutes, or until peas or soft.

For the cashew sour cream: Place cashews, lemon juice, apple cider vinegar, 1/2 cup water, and pinch of salt in a food processor or high speed blender. Blend until very smooth. If mixture is too thick add water by the tablespoon until desired consistency is reached.

Constructing the salad: Place greens in bowl first. Top greens with the taco chickpeas, roasted corn, and sliced avocado. Top with salsa and a drizzle of cashew sour cream.

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Asian Noodle Salad with Turmeric Toasted Almonds

Vegan Grape Salad

Fava Bean Quinoa Salad

Summer Squash Salad

Taco Salad

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