This is a great recipe to use when your garden is bursting with cucumbers and tomatoes or when you just need a tastes of summer. It’s also an easy dish to take to potlucks and gatherings. You can make it ahead and refrigerate and it tastes even better. This recipe is very forgiving. If you have more or less of something or another garden favorite, you can adjust freely.
Combine black eyed peas*, cucumber, tomatoes, pepper and parsley in a medium bowl.
Add olive oil to coat.
Add lime juice and salt to taste.
Can be served immediately or refrigerated to allow flavors to marry.
To sprout black eyed peas, rinse thoroughly. Cover with warm filtered water, place a lid on vessel, and allow to soak for 2-4 hours. Drain completely. Rinse with fresh filtered water and drain completely. Replace lid and place in a warm spot. Repeat the rinse and drain 3 times a day until sprouted.
This salad is a full meal. It has warm spiced butternut squash with chickpeas and a tahini dressing over mixed lettuce.
Start by preheating your oven to 425. In a large bowl toss the butternut squash and garlic cloves with all spice, coconut oil and sea salt. Arrange the mixture on a baking sheet in a single layer. Roast for 25 minutes or until the squash has browned and is fork tender.
While the butternut is baking make the dressing. Combine the minced garlic, lemon juice, tahini, water and oil. Depending on my mood and how thick the tahini is I either run it through the food processor or whisk by hand. Add up to 2 tablespoons more water if the mixture isn’t the consistency you would like.
To plate place three cups of greens on a dinner plate. Heap 1/3 of the warm butternut squash in center. Sprinkle 2/3 cup of chickpeas and 1/3 of the red onion on top. Drizzle a generous amount of dressing on top and garnish with 1/3 cup cilantro.
Tastes like a light version of fall 🙂
Separate the seeds (arils) from the pith of a pomegranate. Discard the pith, put the seeds in a food processor. Strain out the juice and discard the remaining solids.
Add the rest of the ingredients to the juice. Pour into small dressing bottle
Shake before serving.
We never buy salad dressings. They are expensive and often have scary ingredients. Plus, salad dressing is one of the easiest things to make!
I’ve been making Honey-Mustard dressing for a few years. This new version, with the addition of flax seed, is even more nutritious, adding omega-3 essential fatty acids. The flax also gives it more “body”. It’s just nicer all around!
Place all of the ingredients in a blender and blend on high until well combined and the seeds are nicely ground up. Pour into a glass jar, put on a lid and refrigerate.
Nutritious, easy, economical, and delicious!
A delicious cold salad with enough meat to make this salad a meal. Full of colors and flavors, this salad is very tasty.
Drain the salmon and lightly shred into a bowl, discarding any bones that aren’t soft.
Add the cucumber, onion, tomato and avocado. Give it a light toss.
Add the remaining ingredients and stir to evenly coat. The flavors in this salad intensify overnight. This can be used on sandwiches or wraps if desired.
A delicious side dish that is easily prepared ahead of time. Travels well to all of your potlucks and family gatherings. These ingredients are so accessible that it is great for summer picnics and Holiday parties.
Combine all ingredients
Serve immediately or cover and refridgerate.
Fresh. That’s what this salad says. Crunchy bites of cucumber and onion paired with juicy tomatoes, pungent olives and salty feta provides a mouth watering and satisfying salad. This Mediterranean quinoa salad will be a perfect side dish at any summer potluck, but is plenty big enough to stand on it’s own as a main course.
Rinse quinoa thoroughly until water runs clear and no bubbles appear.
Cover with at least 2 inches of warm water and add acidic medium (whey, lemon juice, vinegar). Cover and allow to sit at room temperature for 8-24 hours*.
Drain. Add to sauce pan along with a scant 2 cups of water. Bring to a boil and skim off any scum that rises to the surface. Reduce heat and simmer about 15 minutes or until all liquid is absorbed.
Fluff with a fork and allow to cool.
Combine remaining ingredients, except lemon and oil, with cooked and cooled quinoa. Squeeze the juice of the lemon over the salad and drizzle the olive oil. Toss until ingredients are well-combined.
Refrigerate until serving. Can be made a day in advance and keeps for several days in the fridge, if it lasts that long.
*Read more about soaking grains, nuts and legumes for better nutrition in the book Nourishing Traditions.
Even though the time for fresh lettuce is past because of hotter temperatures, it is still possible to make a wonderful salad from fresh ingredients bought at your local Farmer’s Market, or harvested from your own garden. There are other vegetables that could be added to, or substituted in this recipe, i.e. kohlrabi, turnips, snap peas, onions, broccoli, and also other fresh herbs would do nicely, such as Rosemary, thyme or marjoram. Experiment with what you can source or have on hand and enjoy!
Combine all ingredients, stir gently, cover and refrigerate for at least 1 hour before serving.
Thanks to Nourishing Treasure’s mayonnaise recipe (http://eatnourishing.com/recipe/easy-no-fail-mayo/), and also Wardeh’s wonderful lacto-fermented mayonnaise recipe (http://gnowfglins.com/2010/04/02/lacto-fermented-mayonnaise/) from Sustainable Eats, I came up with a hybrid that incorporates extra-virgin coconut oil, but is also lacto-fermented. It is the perfect addition to coleslaw dressing! In the recipe, I only list enough ingredients for this one batch of slaw, but of course you can make more mayo, cover and let it sit out for 7 hours and then refrigerate it to use later. This Slaw is mildly sweet and the addition of shredded coconut makes it very special.
In the small bowl of a food processor, combine the coconut oil, egg yolk, salt, mustard, whey and vinegar.
Turn on the processor and process until the mayonnaise is thoroughly combined and it is nice and smooth and creamy.
In a medium-sized bowl, combine the shredded cabbage, grated carrot, all of the mayonnaise, milk, honey and coconut.
Stir together well; taste to see if you think it might need a little more salt.
Serve immediately or cover and store in the refrigerator.
Made with homemade lacto-fermented mayonnaise and other wholesome ingredients, this salad is nutrient rich and satisfying!
Scrub potatoes well under running water.
Place them into a saucepan and cover half-way with water.
Bring to a boil, cover and simmer until they are tender when pierced with a sharp knife.
Pour potatoes through a colander, and then cover them with cold water.
Let them sit in the cold water for a few minutes to stop cooking and then drain again.
When they are cool, peel them and cut them into cubes.
Chop the green onions.
In a large bowl, combine the cubed potatoes with the chopped onions, celery, mayonnaise, relish, mustard, honey, and salt. Stir gently but thoroughly.
Chop 2 of the hard-boiled eggs and add. Stir in gently.
Transfer salad to a serving bowl. Sprinkle with Paprika. Garnish attractively with parsley and the remaining egg, which has been sliced.
Cover and refrigerate.
This salad is springtime in your bowl. It’s colors and flavors are the very essence of this gorgeous season. Salads are forgiving, so if you can’t find one or two of these ingredients, don’t sweat it. Just do without.
Assemble the salad by putting all salad ingredients in a bowl.
Put all dressing ingredients in a blender (it will be silky smooth if run through a high-powered blender like the Vita-Mix). Blend on high until smooth, about 30-45 seconds.
To serve, put in salad bowls and toss with some dressing.
Really one of my favorite salads. Surprisingly, many people don’t ever try fennel because they have no idea what to do with it, others only know how to braise it. Fennel has a delicate anise flavor which goes really well with the sweet apples. Add in a little bacon and you’ve got yourself one fancy-shmancy salad that’s difficult to stop eating.
Heat a heavy bottomed skillet on low heat. Cook the bacon until done to desired crispiness. It’s important to cook it on low to render out as much of the fat as possible. Remove the bacon and allow to cool before crumbling or dicing. Set aside.
In a small bowl whisk together the bacon fat, mustard and lemon juice. Add a dash of salt. Whisk until the vinaigrette turns pale and an emulsion forms. Set aside.
Cut off the root area of the fennel bulbs and trim off any protruding stems. You can reserve any of the foliage to use as a pretty and edible garnish. Cut the bulbs in half lengthwise and then lay the halves down on the cutting board, cut side down. Thinly slice the bulbs from the top end to the root end. I cheated and used my food processor. Place into a large bowl.
Core and quarter the apples. Thinly slice. Place in large bowl along with fennel.
Drizzle prepared bacon vinaigrette over the apples and fennel. Toss to coat. Garnish with fennel foliage if desired. Serve at room temperature. Not too good refrigerated as the bacon fat solidifies. Ew.