Tag: salad

Massaged Kale & Pomegranate Salad

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This recipe is also a crowd favorite and made quite the hit at my last potluck. Vegetarian, vegan, paleo – it’s endlessly friendly (unless there is a nut allergy) and would taste great with some pecorino cheese for the lactose tolerant.

Gluten-free, vegetarian, vegan, paleo


Massaged Kale & Pomegranate Salad

10 ounce bag washed and cut kale
1/2 red onion, diced (about 1/2 a cup)
5 ounces pomegranate arils
3/4 cup pecans, crushed
1 apple, julienned
2 tsp. Dijon mustard
2 tsp. apple cider vinegar
4 glugs avocado or olive oil
1 tsp. maple syrup
Big pinch Kosher salt
1 tsp. black pepper

Whisk the dressing ingredients (everything from the mustard down) in a small bowl. Add all the other ingredients to a large bowl. Combine, taking the time to massage the dressing into the kale and other salad ingredients so every leaf is coated.

Serves a bunch 

Seared Watermelon Salad

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Mmmmmm… Summer watermelon. This dish takes a portion of the bounty and gives it a spin, so it’s more ‘melon’ than ‘messy dessert’.

Gluten-free, Paleo, Whole30


Seared Watermelon Salad

Watermelon
Red bell pepper
Broccolini
Sesame oil
Sweet and spicy candied nuts (I used pecans) – optional
4 scallions
Boneless skinless chicken breast tenders
Almond flour
1 egg
High-temperature fat of choice
Curry powder
Juice of 1 lime
Avocado oil
2 cloves garlic
1 thumb ginger

First, make the salad. Skin the watermelon and cut into roughly 1-inch pieces. You’ll need about 3 cups. Chop the pepper. Chop the broccolini.

In your largest sautee pan, heat 1 Tbsp. sesame oil on medium-high. Add the broccolini and sautee until beginning to brown. Add the peppers and sautee until softened, hitting a couple times with salt and pepper as you go. Add to a large bowl.

Add 1 Tbsp. sesame oil to the now-empty pan. Heat over medium-high. Add the watermelon and sautee until seared around the edges. Add to the veggie bowl. Add the 4 scallions (chopped) and candied nuts (chopped). Toss to combine.

Now on to the chicken. In a shallow bowl, combine 1/2 cup almond flour, 1 Tbsp. curry powder, a big pinch kosher salt and a few cracks black pepper. 

In a separate bowl, beat the egg. 

Add 2-3 Tbsp. fat of choice to your pan. Put back over medium-high.

Dip the chicken in the egg and dredge in the flour mixture. Shallow fry until golden and cooked through. Remove to a plate to rest while you make the dressing.

To make the dressing, combine 3 glugs of avocado oil, the juice of 1 lime, a big pinch kosher salt, a few cracks black pepper, the 2 cloves of garlic (minced), the ginger (also minced), and 2 tsp. curry powder. Whisk or shake.

To serve, load a bowl with the veggie mixture, chop the chicken into bite-sized pieces and arrange over top – drizzle with the dressing.

Serves 2 for dinner + 1 for lunch.

Peach & Sesame Salad

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As written, this recipe makes a great Summer snack. If you want to bulk it up to meal hardiness, add some sliced tuna, chicken or serve alongside a nice burger.

Gluten-free, Paleo, Whole30, vegetarian, vegan


Peach & Sesame Salad

1 cucumber
1 small peach
1 tsp. Sesame oil
1 – 2 tsp. Mixed seeds (I used sesame and chia)
1/2 tsp. Rice vinegar
1 tsp. Sriracha
1 green onion
Kosher salt & black pepper

First, spiralize your cucumber into noodles.

Slice the green onion thinly and add to the “noodles”.

Chop the peach and add. Toss to combine.

Drizzle with the sesame oil, sriracha and rice vinegar. Toss with a big pinch kosher salt and a few cracks black pepper. Sprinkle with seeds and serve.

Serves 1 as a snack or light side 

Plum And Cucumber Salsa

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What to do with an overabundance of stone fruit? Make salsa, of course. This salsa makes a fantastic salad base for a light lunch – just throw on your favorite protein, maybe a hand full of baby spinach or some shredded cabbage, and you’re good to go.

Vegetarian, vegan, gluten-free, paleo

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Plum And Cucumber Salsa

Plums – enough to total 2-3 cups when chopped
3 peaches
1 cucumber
1 red jalapeno (it doesn’t have to be red, they’re just prettier IMHO)
Juice of 1 lime
1/2 inch ginger
2 cloves garlic
Kosher salt & black pepper

De-pit and chop the fruit. De-seed and dice the jalapeño. Dice the cucumber. Peel and mince the ginger and garlic. Add everything to a large bowl and toss with the lime juice, a generous pinch salt & a few cracks black pepper.

This salsa is good straight after making, but the flavors are even better the next day.

Serves 3 – 4 as part of a nice lunch

 

Spicy Chard Salad with Sweet Miso Dressing

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This is one of those crowd-pleasing, light and refreshing salads that makes the perfect thing to bring to a potluck. It’s vegan, gluten-free (check your labels!) and paleo-adjacent. It’s also sweet and spicy and interesting enough to warrant seconds on a hot summer day.

Vegetarian, vegan, gluten-free

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Spicy Chard Salad With Sweet Miso Dressing

1 bunch Swiss chard
1/2 head red cabbage
1 pint cherry tomatoes
1 red bell pepper
1 shallot
2 Tbsp. white miso (check your labels!)
1.5 Tbsp. tahini
1.5 Tbsp. coconut nectar
1.5 Tbsp. coconut aminos
1 – 2 Tbsp. rice vinegar
Few cracks black pepper
Big pinch Kosher salt
1/2 tsp. ground coriander
Bare dusting ground ghost pepper

Wash and chop the chard, cabbage and peppers – add to a large bowl. Dice the shallot and add. Halve the tomatoes and add.

In a small bowl, whisk together the miso, tahini, coconut nectar, coconut amino, rice vinegar, salt, pepper, coriander and ghost pepper.

Pour over the salad and toss to combine.

Serves 6+, enough for a potluck

Spring Broccoli and Pea Salad

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This is another great cookout salad. Quick to throw together, friendly for a whole host of dietary restrictions, clean and bright.

Gluten-free, paleo, vegetarian, vegan

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Spring Broccoli and Pea Salad

1 lb. snow or snap peas
3 large radishes
1 (9-10 oz.) bag broccoli slaw
Zest of 1 lemon
3 Tbsp. avocado or other neutral oil
1 Tbsp. dijon mustard
1 Tbsp. apple cider vinegar
Kosher salt & black pepper.

Tip, tail and snap your peas into a large bowl. Grate the radishes and add. Add the broccoli slaw. Hit with a generous pinch Kosher salt + a few grinds black pepper and toss to combine.

In a small bowl, whisk together the lemon zest, oil, mustard, and vinegar.

Pour over the salad. Toss to combine and hit with another shot of salt and pepper.

I went back and forth regarding doubling the dressing for a more punchy taste, but ultimately opted for the more subtle route. If you want punchier dressing, try doubling the amount and playing with the mustard/acid content.

Makes a huge bowl – more than enough for a cookout. 

Stone Fruit Salad

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This salad is ridiculously delicious. Sweet, a little tart, a little savory – it’s got a great mix of flavors and is sure to be a crowd pleaser at your next group gathering.

Gluten-free, paleo, vegetarian, vegan

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Stone Fruit Salad

3 large plums
4 small peaches or nectarines
4 scallions
3 large radishes
1 red bell pepper
1 inch ginger
1 Tbsp. rice vinegar
2 Tbsp. avocado oil (or other neutral oil)
1 tsp. sweetener (honey, coconut sugar, agave, maple syrup)
1 tsp. curry powder
1 clove garlic
Kosher salt & black pepper

First, break down your fruit, pepper, and radishes and add to a large bowl. I used a mandolin with large julienne teeth – this was good, but the plums got a bit pulpy; you may want to just thinly slice everything (resulting in more texture). Thinly slice the scallions and add to the bowl. Hit with a generous pinch salt and a few cracks black pepper. Toss.

In a small bowl, whisk together the oil, vinegar, curry powder, ginger (grated), and garlic (grated). Add the dressing to the salad and toss to combine. Hit with another shot of salt and pepper.

I made this salad several hours before serving to allow the flavors a chance to marry a bit.

Makes a big bowl – enough to take to a cookout.

 

Rhubarb & Rosemary Chicken Cabbage Salad

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Rhubarb is my new jam. I already knew I loved it in strawberry pie (and jam!), but had no idea what to do with this bright, punchy vegetable on the savory side of life. This salad came about as I was playing in the kitchen during lunch, trying to use up the last bits and bobs of various vegetables lounging in my crisper drawer. I think it turned out well.

Gluten-free, paleo, Whole30

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Rhubarb & Rosemary Chicken Cabbage Salad

1/4 head Savoy cabbage
1 hand full fresh green beans
1/2 stalk rhubarb
6 grapes
6 ounces grilled rosemary chicken breast
1Tbsp. pomegranate molasses
2Tbsp. grapeseed or pistachio oil
1Tbsp. fresh thyme
1 big pinch Kosher salt
Few grinds black pepper

Shred the cabbage (you want about 2c.).

Chop the green beans (you want about 1/4c.).

Dice the rhubarb (you want about 1/4c.).

Halve the grapes.

Chop the chicken.

Chop the thyme.

Add all to a large bowl. Drizzle the pomegranate molasses and oil over top, hit with a big pinch Kosher salt and a few grinds black pepper and toss to combine.

Serves 1 for lunch

Blistered Grape and Bacon Salad

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This week, I planned poorly for lunch and had pretty much nothing for Monday. So, I played the home version of Chopped and ended up coming up with something pretty darn tasty.

Gluten-free, paleo

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Blistered Grape and Bacon Salad

2 ounces double smoked bacon (my favorite is Schaler & Weber)
Fresh fennel
6 green seedless grapes
Savoy or other green cabbage

Cut your bacon into batons.

In a large pan over medium heat, brown your bacon. While that is working, shred the cabbage, slice the fennel wafer thin, and halve the grapes.

When the bacon is about halfway done, add the grapes and fennel and sauté until the fennel is slumpy and the grapes start to blister.

Add the cabbage and sauté, stirring frequently, until softened. Hit with a big pinch salt and a few cracks black pepper while cooking.

Drizzle with a little aged balsamic and serve.

Serves 1 for lunch

 

Fennel & Orange Slaw with Chicken

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This recipe is based on a Facebook post from one of my favorite veggie enthusiasts, Yotam Ottolenghi. I love Ottolenghi’s recipes – and how that man thinks about flavors, textures and colors. His cookbooks Jerusalem and Plenty are instant shake me out of my rut go-tos and the first place I turn when I have veggies on the mind.

This salad looks a little involved, but can be a great way to use up random odd bits you have lying around the kitchen.

Gluten-free, paleo, Whole30, Vegan & Vegetarian if you omit the chicken

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Fennel & Orange Slaw with Chicken

1/4 head Savoy cabbage
Dill
Orange (I used Cava Cava)
Kale
2 medium carrots
1/4 bulb fennel
1c. green seedless grapes
1/2 orange bell pepper
6oz. shredded rotisserie chicken per serving
1Tbsp. apple cider vinegar
2 Tbsp. pistachio oil
1 tsp. your favorite mustard
Big pinch Kosher salt
Few grinds black pepper

Shred the cabbage. Chop the kale, orange pepper and dill. Process the carrot and fennel (I shredded on a mandolin). Segment and chop the orange. Halve the grapes.

Add all to a large bowl.

Whisk together the apple cider vinegar, salt, pepper, oil and mustard to form a dressing.

Pour over the salad and massage by hand to incorporate.

Plate and top with chicken.

Serves 2-3 (adjust chicken accordingly)