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4 DELICIOUS SALADS

1.  BERRY, AVOCADO, QUINOA AND KALE SALAD WITH HONEY LIME POPPY SEED DRESSING

INGREDIENTS:

FOR THE DRESSING:

1/4 cup olive oil
1/4 cup canola oil
1 tsp lime zest
3 1/2 Tbsp fresh lime juice
2 1/2 Tbsp honey
1 tsp dijon mustard
1/4 tsp salt
2 tsp poppy seeds

FOR THE SALAD:

2 cups cooked quinoa (about 2/3 cup dry)
1 cup sliced almonds, toasted
9 oz baby kale or baby spinach
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries
2 medium avocados, peeled, cored and diced
5 oz feta cheese, crumbled

DIRECTIONS:

In a blender or mason jar combine all dressing ingredients except poppy seeds. Blend until well combined (or cover and shake if using a mason jar).

Pour into a container and stir in poppy seeds. Store in refrigerator.

For the salad toss all ingredients together in a large salad bowl. Pour dressing over top and toss. Serve immediately after adding dressing.

Recipe and Image From Cooking Classy

2.  GRILLED PEACH, BLUEBERRY AND GOAT CHEESE ARULULA SALAD

INGREDIENTS:

FOR THE DRESSING:

4 tablespoons olive oil
2 tablespoons white or golden balsamic vinegar
1 teaspoon honey
Sea salt and crushed black pepper, to taste

FOR THE SALAD:

3 ripe peaches, cut in half, pits removed
Fresh arugula (about 8-10 cups)
1 cup fresh blueberries
1/3 cup Marcona almonds or regular almonds
2 oz fresh goat cheese

directions:

1. First, make the dressing. In a small bowl or jar, whisk together olive oil, vinegar, honey, salt, and pepper. 

2. Lightly brush the peach halves with the dressing. Preheat the grill to high heat. Place peaches, cut side down, on the hot grill. Grill for about five minutes, or until the peaches are soft and have grill marks. Remove peaches from the grill, cool to room temperature, and slice. 

3. Place arugula, sliced grilled peaches, blueberries, almonds, and fresh goat cheese in a large salad bowl. Drizzle with salad dressing. Gently toss and serve immediately.

Recipe and Image From Two Peas and Their Pod

3. TOMATO, PEACH AND BURRATA SALAD

INGREDIENTS:

1/3 cup balsamic vinegar
2 large tomatoes, cut into pieces
2 large peaches, cut into pieces
6 ounces burrata cheese, cut into pieces
3 tablespoons freshly chopped basil

DIRECTIONS:

1. To make the balsamic reduction, pour the balsamic vinegar into a small saucepan. Heat over medium-high heat and bring to a boil. Reduce the heat to low and let simmer, swirling the pan occasionally, until reduced to about half of the original amount, about 15 minutes. Remove from the heat and set aside.

2. Meanwhile, place the tomatoes and peaches on a platter or plate. Top with burrata cheese chunks and basil. 

3. Drizzle the balsamic reduction over the salad and serve.

Recipe and Image From Two Peas and Their Pod

4. SHREDDED KALE AND BRUSSELS SPROUTS SALAD WITH LEMON DRESSING

INGREDIENTS:

FOR THE DRESSING:

1 Tablespoon minced shallots
2 Tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons lemon zest
2 teaspoons honey or agave nectar
1/4 cup olive oil

FOR THE SALAD:

4 cups finely shredded Lacinato kale (loosely packed)
4 cups finely shredded Brussels sprouts (loosely packed)
1/2 cup sliced almonds, toasted
1/2 cup grated Parmesan or Pecorino cheese

Directions:

Make the dressing:

In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey. Stream in the olive oil while whisking continuously until well combined. Season the dressing with salt and pepper to taste. (You can add more lemon juice or agave nectar to adjust the acidity or sweetness to your personal taste.)

Assemble the salad:

In a large bowl, toss together the shredded kale, shredded Brussels sprouts and toasted almonds. Add as much dressing as desired, tossing to combine, then add the cheese and toss.

Serve immediately.

Recipe and Image From Just A Taste