Salads Archives - Page 6 of 8 Fresh and Fit

Category: Salads

Moroccan Kale, Lentil and Farro Salad with Lemony Dill Dressing

If you follow my blog, you know by now that I am an avid salad lover. I enjoy finding new ways to make salads anything but boring. Today’s recipe is no exception. Chewy lentils and ancient farro pair with sweet raisins over kale tossed in a lemony dill dressing in this Moroccan adventure of a salad. It is a great salad/grain 2-for-1 side dish to pair with meat or as a vegetarian entree.

Moroccan Kale, Lentil and Farro Salad with Lemony Dill Dressing

Yield: 4

Ingredients

4 c chopped kale
1/3 c red lentils, cooked according to package
1/3 c farro, cooked according to package
1 carrot, sliced thinly
1/2 c raisins
1/2 c yellow cherry tomatoes, halved
1/3 c soft herbed goat cheese
for dressing
2 tbsp chopped dill
3 tbsp olive oil
juice of half a lemon
1/4 tsp cracked black pepper

Instructions

cook farro and lentils according to package instructions. During the last 5 minutes add carrot slices to water with farro or lentils to lightly soften.
allow farro and lentils to cool slightly.
whisk together dressing ingredients.
toss kale in dressing, reserving some dressing for the top of the salad.
lay kale out on a platter. Top with carrots, raisins, tomato, goat cheese, lentils and farro.
pour remaining dressing over top of salad. Top with extra cracked pepper.

https://freshandfit.org/moroccan-kale-lentil-and-farro-salad-with-lemony-dill-dressing/

Cucumber & Carrot Salad with Sesame Lime Dressing

Today is very rainy and humid in our area. The sun is supposed to pop out later today just in time for dinner. We are planning to BBQ, so I made this asian inspired ‘Cucumber & Carrot Salad with Sesame Lime Dressing’ to go with our grilled chicken. It is very easy to put together and full of nutrient rich ingredients. The dressing has that rich nutty aroma and flavor from the toasted sesame oil and a nice acidity from the lime juice.

Cucumber & Carrot Salad with Sesame Lime Dressing

Ingredients

3 carrots, julienned
1 cucumber, peeled lengthwise with a vegetable peeler into ribbons
1 tbsp sesame seeds, toasted
2 tbsp toasted sesame oil
juice of 1 lime
1 handful of cilantro, chopped

Instructions

combine carrots and cucumber in a medium bowl.
whisk together lime juice and sesame oil. Pour over carrot and cucumber mixture.
In a small pan, heat sesame seeds on low heat and heat until seeds turn light golden. remove from heat immediately.
Garnish salad with sesame seeds and cilantro

https://freshandfit.org/cucumber-carrot-salad-sesame-lime-dressing/

Spicy Asian Peanut Zoodles

Springtime is wonderful for experimenting with different salad recipes. There is always a bbq or party to bring a fresh salad to. Asian peanut noodles are my weakness whenever I see them on the menu at asian restaurants. So I knew I had to tweak the recipe to be healthier for my Fresh and Fit readers. This lightened up version uses zucchini “noodles” instead. You can use a julienne peeler to achieve the noodles or a spiralizer that will turn out beautiful spiral noodles. This recipe is quick to throw together once you chop up your veggies. And it looks so vibrant you will want to show it off.
I added jicama to bring a crunchy sweetness to the dish. I am seeing jicama more and more in supermarkets, so it should be fairly easy to find. I actually bought mine at Meijer which has a surprisingly exotic produce department, and great prices.This refreshing and satisfying salad is sure to be a hit this spring and summer. I hope you enjoy it!

4 zucchini, julienned
1/2 c red cabbage, shredded
3 mini bell pepper, sliced
3 green onions, sliced thinly
1/2 c jicama sliced into strips
1 carrot, julienned
1 bunch cilantro, chopped
1/2 cucumber, thinly sliced

For dressing
5 tbsp toasted sesame oil
2 tbsp Apple cider vinegar
2 tbsp chili paste
4 tbsp peanut butter

Combine all vegetables in a large bowl. Reserve half of cilantro and half of the scallions to use as a garnish.

In a separate bowl whisk together peanut butter, apple cider vinegar, chili paste and sesame oil. Pour half the dressing on the vegetables.

Chill for at least 30 minutes. Pour remaining dressing on before serving. Garnish with remaining cilantro and green onion.

Grilled Chicken and Corn Salad Tostadas

With the weather slowly getting warmer, I am looking for new ways to cool down our dinner recipes. It is nice after a long day to enjoy a crisp and refreshing salad, but even a salad lover like myself wants some variety now and then. Enter the ‘Grilled Chicken and Corn Salad Tostada.’ Think of it as a Mexican twist on traditional chicken salad. This recipe was originally shared with me by my mother. I added Greek yogurt to the recipe for a nutritional boost. I also threw in fresh diced red onion and cilantro for extra crunch and freshness. I hope you will add this dish to your spring and summer recipes!

2 chicken breasts
3 c frozen corn
1/2 c red onion, diced
1/2 c sour cream
1/2 c greek yogurt
Sea salt and black pepper to taste
Chili powder to taste
1 bunch cilantro, chopped
2 cups shredded lettuce
4-6 corn tostadas
Hot sauce

Season chicken breast with salt, pepper and chili powder on each side.

Place on a grill or flat top over medium heat. Cook each side 10-15 minutes.

In a medium pan over medium heat, cook corn until lightly charred, stirring occasionally.

Shred cooked chicken. In a large bowl add corn and red onion. Stir.

Add sour cream and greek yogurt. Stir well.