5 SALAD RECIPES


THESE 5 SALAD RECIPES WILL ACTUALLY MAKE YOU WANT TO EAT SALAD!

1. Shrimp and Avocado Salad

Ingredients:

  • Large peeled and deveined shrimp
  • Olive oil 
  • Kosher salt  
  • Pepper
  • Small pineapple, peeled, trimmed and sliced
  • Fresh lemon juice
  • Small red onion, thinly sliced
  • Cucumber, sliced
  • Leafy greens
  • Avocado, quartered

Method:

  1. Toss shrimp with 2 tablespoons olive oil and 1/2 teaspoon each salt and pepper. Heat grill pan. Brush pineapple with 1 tablespoon oil. Grill until pineapple is slightly charred and shrimp are opaque throughout, about 3 minutes per side on the grill.
  2. In a separate large bowl, whisk together lemon juice, olive oil and 1/4 teaspoon each salt and pepper. Toss with onion.
  3. Cut grilled pineapple into smaller pieces. Add to bowl with onion along with cucumber and shrimp and toss to combine. Fold in leafy greens and avocado.

 

2. Sweet Potato and Cauliflower Salad

Ingredients:

  • Small sweet potatoes, cut lengthwise
  • Small head cauliflower, cut into florets
  • Extra-virgin olive oil, divided
  • Kosher salt
  • Ground black pepper
  • Sherry vinegar
  • Mixed lettuces
  • Pomegranate seeds

Method:

  1. Toss together sweet potatoes, cauliflower, 3 tablespoons olive oil, salt and pepper on a rimmed baking sheet. Roast at 425°F, tossing once, until golden, 30 minutes; cool.
  2. Whisk together olive oil, sherry vinegar, salt and pepper in a bowl. Add lettuces, pomegranate seeds, and roasted vegetables; toss to coat.

 

3. Kale and Roasted Cauliflower Salad

Ingredients:

  • Cauliflower florets
  • Extra virgin olive oil
  • Lemon juice
  • Kale, ribs removed, chopped
  • Small red onion, very thinly sliced
  • Crumbled feta cheese
  • Golden raisins
  • Pine nuts

Method:

  1. On a large rimmed baking sheet, toss cauliflower florets with olive oil and 1/8 teaspoon each of salt and pepper. Roast in 450°F oven for 25 minutes, or until stems are tender.
  2. In a separate large bowl, whisk lemon juice, olive oil and 1/2 teaspoon salt. Toss kale with dressing. Let stand for at least 5 minutes.
  3. To kale, add cooked cauliflower, onion, feta cheese, golden raisins and toasted pine nuts. Toss until well combined.

 

4. Arugula and Kale Harvest Salad

Ingredients:

  • Arugula
  • Kale
  • Avocado
  • Thinly sliced carrots
  • Chopped, cooked butternut squash
  • Sliced apple
  • Sliced bell pepper
  • Croutons
  • Extra-virgin olive oil
  • Dijon mustard
  • Sugar
  • Kosher salt
  • Freshly ground black pepper
  • Lemon (or lime) juice
  • Vinegar (red wine, sherry, champagne, cider or white balsamic)
  • Finely chopped small shallot (or garlic clove or green onion)

Method:

  1. Make Salad: In a large bowl, combine arugula, kale, avocado, carrots, butternut squash, apple, bell pepper, and salami.
  2. Make Vinaigrette: Whisk olive oil, Dijon, sugar, salt, and pepper with lemon juice, vinegar, and shallot.
  3. Add just enough vinaigrette to salad to lightly coat, tossing. Garnish with croutons.

 

5. Chickpea Avocado Salad

Ingredients:

  • Chickpeas, drained & rinsed
  • Cucumber, cut into bite size pieces
  • Medium tomatoes, cut into bite size pieces
  • Medium ripe avocados, diced
  • Red onion, diced
  • Parsley, dill or cilantro, finely chopped
  • Large lime or lemon juice
  • Extra virgin olive oil
  • Salt
  • Pepper

Method:

  1. In a large bowl, add chickpeas, cucumber, tomatoes, avocado, red onion and parsley.
  2. In a small bowl, add olive oil, lemon juice, salt, pepper and whisk.
  3. Pour dressing over salad and gently stir to combine.
  4. Serve cold on its own or with grilled chicken breast, or grilled salmon.

 

 



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