Tag: salad

Hearty Spring Salad with Lemon Tahini Dressing

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I heard on the radio the other day that spring is officially only 60 days away! That got me thinking about seasonal recipes for the upcoming rise in temperature. I always have enjoyed creating grain salads with a plethora of chopped herbs and greens, seeds and fruit. This salad is no different and really is hearty enough to stand on its own as a vegan entree–especially with the rich lemon tahini dressing–but it would be fantastic paired alongside grilled fish, chicken or steak as well. What makes this salad so special is that the ingredients are all finely chopped to create an explosion of flavor in every bite. Pomegranate arils add a juicy burst that compliments the bright herb flavors. I used millet as the grain in this dish for its light and fluffy texture, but quinoa and couscous would be great as well.

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Because there are so many flavor components in the salad itself, I kept the dressing simple. If you have used tahini before, you know it doesn’t need a lot of fluff along with it to add devious creamy sesame flavor to any dish. I hope you find this salad as wonderful as I do and enjoy it well into the warmer months when you are craving a healthy and satisfying salad.

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Hearty Spring Salad with Lemon Tahini Dressing

Hearty Spring Salad with Lemon Tahini Dressing

Ingredients

  • 4 cups kale, finely chopped
  • 1 cup curly parsley, finely chopped
  • 1/2 cup dry millet
  • 1/2 cup red onion, finely chopped
  • 2 tbsp mint, finely chopped
  • 1/2 cup pomegranate arils
  • 1/4 cup roasted pumpkin seeds
  • Lemon Tahini Dressing
  • 2/3 cup olive oil
  • 1/3 cup tahini paste
  • 2 tbsp fresh lemon juice
  • 1 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  1. Cook millet according to package directions. Allow millet to cool in refrigerator for 1 hour. Fluff with a fork.
  2. In a small bowl, whisk together lemon juice, tahini, olive oil, sea salt and black pepper.
  3. In a large serving bowl, combine chopped kale, parsley and mint. Add millet, red onion, pomegranate arils and pumpkin seeds. Pour tahini dressing over salad and stir well to coat. Refrigerate until serving.
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http://freshandfit.org/hearty-spring-salad-lemon-tahini-dressing/

Roasted Corn and Jicama Confetti Salad

Roasted Corn and Jicama Confetti Salad Main Image

 

A cool and refreshing salad is just what every summertime barbecue needs. This crunchy roasted corn and jicama confetti salad has a medley of delicious and healthy vegetables with a creamy avocado dressing. I recommend serving this salad in place of coleslaw for a nice change. Fire roasted corn can be purchased at Trader Joes grocery store in the frozen vegetable section. I have also seen it at other grocery stores as well. The smokey aroma of the roasted corn adds to the flavor of the salad. It would be delicious alongside this citrus tequila chicken.

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Roasted Corn and Jicama Confetti Salad

Roasted Corn and Jicama Confetti Salad

Ingredients

  • 1/2 c Jicama, finely chopped
  • 2 c fire roasted corn
  • 1 bell pepper, finely chopped
  • 1/2 c red onion, finely chopped
  • 1 c zucchini, finely chopped
  • 1/4 c chopped cilantro
  • 1/3 c Feta cheese, crumbled
  • 2 tbsp Sunflower kernels
  • FOR DRESSING
  • 1 handful cilantro
  • 1 garlic clove
  • 1/2 an avocado
  • 1/4 c olive oil
  • 1/3 c red wine vinegar

Instructions

  1. Combine chopped vegetables and cilantro in a large bowl. Stir to combine.
  2. In a food processor combine ingredients for dressing. Blend in high until smooth and creamy.
  3. Pour dressing over salad before serving. Stir to coat. Top with feta crumbles and sunflower kernels.
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http://freshandfit.org/roasted-corn-and-jicama-confetti-salad/

 

Quinoa and Arugula Salad with Mediterranean Chicken

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One of my favorite things about Spring is switching from stick-to-your-ribs comfort meals  to lighter, garden fresh recipes. I love making a meal out of grain salads and earthy greens topped with grilled or roasted herb chicken. Hints of lemon run through this Quinoa and Arugula Salad with Mediterranean Chicken dish, making for a bright and flavorful Spring recipe. It becomes so much more than a salad when you combine all of these ingredients.  A little bit of parmesan cheese, crunchy sunflower kernels and heart healthy avocado top the recipe and each bring there own unique flavors.

Quinoa and Arugula Salad with Mediterranean Chicken

Quinoa and Arugula Salad with Mediterranean Chicken

Ingredients

  • FOR SALAD
  • 1 c quinoa
  • 4 c arugula
  • 1 c grape tomato, sliced
  • 1 avocado, sliced
  • 1/3 c Parmesan cheese, shredded
  • 2 tbsp sunflower kernels
  • FOR DRESSING
  • 1 tbsp basil, chopped
  • 2 tbsp lemon juice
  • 1/4 c olive oil
  • Sea salt
  • FOR CHICKEN
  • 1 lb chicken breast tenders
  • 1/3 c olive oil
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp dried basil
  • 1 tsp garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Sea salt and black pepper to taste

Instructions

  1. Cook quinoa according to package directions. Transfer to a bowl and chill 1 hour.
  2. Preheat oven to 400. Line a baking sheet with parchment paper.
  3. In a medium bowl, combine chicken and marinade ingredients. Toss to coat.
  4. Pour chicken onto baking sheet. Bake 30 minutes.
  5. In a large bowl combine ingredients for salad dressing. Add arugula, tomatoes and quinoa. Stir to coat. Transfer to serving dish, sprinkle with Parmesan cheese, sunflower kernels and avocado.
  6. Place chicken on salad. Serve.
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http://freshandfit.org/quinoa-and-arugula-salad-with-mediterranean-chicken/

 

Mediterranean Tuna Salad

 

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The new year is in full swing; and for most people, so are their new years resolutions. If you are like most people this time of year (and probably last year too), high on your list of priorities is to get into shape. You may also be looking for new healthier recipes to add to your diet. During the work week it can be hard to find a healthy and satisfying lunch. This Mediterranean Tuna Salad is the perfect high protein lunch to keep you from reaching for unhealthy office treats during your work day. The recipe is full of fresh herbs like basil and dill, with heart healthy fats from olive oil and chopped olives. No need for mayo, this recipe has enough flavorful ingredients to satisfy your lunch hour cravings without the added calories. Serve it over bread or mixed greens and you are set for a healthy lunch break!

Mediterranean Tuna Salad

Yield: 5 servings

Serving Size: 1 cup

Mediterranean Tuna Salad

Ingredients

  • 16 oz white albacore tuna packed in water, drained
  • 1/2 c sun dried tomato, julienned
  • 1/3 c green or black olives, chopped
  • 1 can chickpeas, drained
  • 1/4 c green onion, finely chopped
  • 4 large basil leaves, finely chopped
  • 1 handful dill, finely chopped
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • Sea salt and pepper to taste

Instructions

  1. Combine all ingredients in a large bowl.
  2. Stir in olive oil and red wine vinegar. Season with salt and pepper to taste. Keep refrigerated until serving.
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http://freshandfit.org/mediterranean-tuna-salad/