Category: Salads

Seasonal Chopped Salad with Herbed Goat Cheese Dressing

Seasonal Chopped Salad Recipe

Farmers markets and grocery stores are full of vibrant produce this time of year. You can find many unique varieties of old favorites. Just today I saw “Apple-cots” which I am guessing is a hybrid of an apple and apricot. I couldn’t resist picking up purple bell peppers. They were something I have never seen before, so I thought they would be perfect for today’s salad recipe. I am going to serve this creamy herbed goat cheese dressed salad tonight alongside some grilled sausages. This seasonal chopped salad has some great springtime favorites in addition to the purple peppers; crunchy radishes, cool cucumbers and tender fingerling potatoes. My favorite part is the creamy herbed goat cheese dressing with fresh lemon and dill.

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Seasonal Chopped Salad with Herbed Goat Cheese Dressing

Seasonal Chopped Salad with Herbed Goat Cheese Dressing

Ingredients

  • 1 c fingerling potatoes
  • 1 c radishes, quartered
  • 1 c bell pepper, diced
  • 1c seedless cucumber, diced
  • 1 tsp minced garlic
  • 1/3 c olive oil
  • Juice of 1 lemon
  • 1 handful of dill, finely chopped
  • 2 tbsp soft herb goat cheese
  • Sea salt and black pepper to taste

Instructions

  1. Bring a pot of water to boil. Add potatoes. Simmer 15 minutes or until fork tender. Strain potatoes and chill for at least 20 minutes.
  2. In the meantime, chop vegetables and combine in a large bowl.
  3. Whisk together olive oil, goat cheese, garlic, lemon juice and dill until smooth. Season with salt and pepper.
  4. When potatoes are cool, slice them in half and add with the rest of vegetables.
  5. Pour dressing over vegetables and stir. Refrigerate until serving.
https://freshandfit.org/seasonal-chopped-salad-with-herbed-goat-cheese-dressing/

 

Harvest Blend Salad

harvest blend recipe
Today I have another 2 for 1 rice/salad recipe for you. I came across this exotic rice blend at Trader Joes the other day and thought it would make a great cool rice salad for the warmer months. The blend includes israeli couscous, red quinoa, baby garbanzo beans, and orzo.  This salad is a hybrid of a tabouli and a balela; I am just going to call it “Harvest Blend Salad.” Fresh ingredients like parsley, mint, basil and fresh squeezed lemon make this a nutrient dense dish with pops of clean flavors. The addition of black beans and chickpeas amp up the protein making this an ideal dish for vegetarians. It is also a great dish to bring to parties and would travel very well without spoiling.

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Harvest Blend Salad

Ingredients

  • 1 c trader joes harvest blend rice
  • 1 cup grape tomatoes, halved
  • 1/2 c red onion, minced
  • 1 can black beans, drained
  • 1 can chickpeas, drained
  • 1 tsp garlic, minced
  • 1 c finely chopped parsley
  • 2 medium mint leaves, finely chopped
  • 2 large basil leaves, finely chopped
  • 4 tbsp fresh lemon juice
  • 1/2 c olive oil
  • Sea salt and black pepper to taste

Instructions

  1. Cook rice according to package. Cool in refrigerator while preparing the rest of ingredients.
  2. Combine tomatoes, onion, and beans in a large bowl.
  3. Add chopped herbs. Mix well. Season with salt and pepper.
  4. Add rice and stir to combine.
  5. In a separate bowl, whisk together olive oil, lemon juice, and garlic.
  6. Drizzle dressing over salad. Stir to coat.
  7. Refrigerate until serving.
https://freshandfit.org/harvest-blend-salad/

Chimichurri Skirt Steak with Mexican Salad Stuffed Peppers

chimichurri skirt steak

Today we are merging the flavors of Argentina and Mexico for an exotic grilled pairing. Creamy Mexican corn salad served inside grilled bell peppers are teamed up with skirt steak topped with a spicy chimichurri sauce. This recipe is perfect for summer grilling and entertaining when you want to spice things up a bit. Some fresh muddled mojitos or caipirinhas would be a great cocktail to serve with this dish.

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Chimichurri Skirt Steak with Mexican Salad Stuffed Peppers

Ingredients

  • FOR STEAK
  • 1 pound skirt steak
  • Sea salt
  • Black pepper
  • FOR CHIMICHURRI SAUCE
  • 1 small jalapeño,remove seeds for less heat
  • 1 tsp minced garlic
  • 1 hand full cilantro
  • 1 handful parsley
  • 3 tbsp lime juice
  • 1/3 c olive oil
  • FOR STUFFED PEPPERS
  • 2 c frozen corn, thawed
  • 1 can black beans, drained
  • 1/2 c red onion, diced
  • 1/2 c cherry tomatoes, quartered
  • 4 bell peppers
  • 1/2 c Greek yogurt
  • 1/3 c sour cream
  • 1/4 c grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 2 tbsp lime juice
  • 1 handful cilantro, chopped
  • 1 tsp Chili powder
  • Sea salt and black pepper to taste

Instructions

  1. For chimichurri sauce, roast jalapeño on grill or in oven until slightly charred.
  2. Combine jalapeño, garlic, cilantro, olive oil and lime juice in food processor. Blend until smooth.
  3. For corn salad, heat grill to 400. Slice tops of bell peppers, remove seeds and place on grill, cut side down. Cook 10 minutes. Peppers should be lightly tender.
  4. In a large bowl, combine corn, tomato, black beans, red onion, and cilantro.
  5. In a separate bowl stir together Greek yogurt, sour cream, lime juice, chili powder and garlic powder. Pour over corn mixture and stir well.
  6. Top with grated Parmesan cheese, sea salt and black pepper. Stir once more. Scoop salad into bell peppers.
  7. Stuff salad into bell peppers and refrigerate until serving.
  8. Allow steaks to come to room temperate. Season with salt and pepper. Rub salt and pepper into steak.
  9. Place on grill and cook 5 minutes each side.
  10. Serve chimichurri sauce over steak with stuffed pepper salad.
https://freshandfit.org/chimichurri-skirt-steak-with-mexican-salad-stuffed-peppers/

Quinoa, Lentil, and Farro Nourish Bowl

nourish bowl recipe

Lately I have dramatically increased my vegetable intake. I am already a huge fan of of the produce department, but when my boyfriend is away for work I do not buy meat and eat mostly vegetarian. One of my favorite things to eat is a huge nourish bowl. I will often make one after a workout or for lunch. It is basically a salad with a spectrum of ingredients ranging from seeds and roasted vegetables to dried fruit and grains. You can absolutely add meat or protein of your choice. The one I am sharing with you today is a vegetarian nourish bowl, but grilled chicken would be a wonderful addition. Simply take a look in your refrigerator or pantry and get creative!

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Quinoa, Lentil, and Farro Nourish Bowl

Yield: serves 1-2 people

Ingredients

  • 2 c kale, chopped
  • 1 cup cherry tomatoes, cut into 1/4s
  • 1/3 c cooked quinoa
  • 1/3 c cooked lentils
  • 1/3 c cooked farro
  • 1/2 c sweet potato, cubed
  • 1/2 c carrots, sliced thinly
  • 1/3 c hummus
  • juice of one lemon
  • 1/4 c fresh dill, chopped
  • 1 tsp garlic, minced
  • 4 tbsp olive oil, divided
  • 1 tbsp balsamic vinegar
  • sea salt and black pepper to taste

Instructions

  1. Preheat oven to 400. Toss carrots and sweet potatoes in 2 tbsp olive oil and balsamic vinegar. Spread onto a parchment paper lined baking sheet. bake 20 minutes.
  2. In the meantime cook farro, quinoa, and lentils according to package directions.
  3. Assemble kale, tomatoes, and hummus in a large bowl. When sweet potatoes and carrots are cooked add to bowl along with farro, quinoa and lentils.
  4. Whisk together remaining olive oil, lemon juice, dill, and garlic. Pour over bowl. Season with salt and pepper.
https://freshandfit.org/quinoa-lentil-and-farro-nourish-bowl/