Tag Archives: salad

Easy Chickpea Salad

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I have been squeezing lemons and limes on my salads lately for a quick and easy dressing on these warm summer days.  Lemons and limes not only bring out flavor, they provide some benefits to the body.  They are and excellent source of Vitamin C, potassium, fiber, are an antioxidant, and help aid in digestion.  All the more reason to squeeze freshness into your food.

This is a salad that I whipped up with some basic ingredients I have stocked in the kitchen.  If you follow me on Instagram, you know I am a huge fan of chickpeas.  Another incredible nutrition powerhouse that can go in just about any meal, just about :)  A few favorite things about this flavorful salad is that is was not only easy to make, but so refreshing to eat on a warm day. Also, oil free is a bonus!

Ingredients:

2 cans rinsed and drained chickpeas
2 garlic cloves, diced (I used a couple large ones)
1 small red onion, diced
the juice of 4 limes (freshly squeezed, no store container stuff)
1 jalapeño, diced and seeded to your level of heat
1/3 cup chopped cilantro
1 avocado, chopped
desired amount of arugula or preferred greens

Directions:

Using a medium size bowl, add all ingredients (except avocado) and mix well.  Eat right away or chill in the refrigerator for a few hours (my preferred method).  When you are ready to eat, add the avocado and greens. I made it with arugula and dandelion greens and it was delicious.

 

Kale Salad with Spicy Cilantro Dressing

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This is a post from a couple years ago, and it’s just too good of a recipe to not share again.

Well this 98+° weather we are having here is leaving me with little motivation to cook in the kitchen, especially with an air conditioner on its last breath. Easy, cool, crisp and delicious is what I am going for during these next few days of heat. The fridge has been stocked with lots of fruit, greens and easy fixins to toss in a bowl for when it’s time to get our munch on. I have some dressings made but am always looking for new ones to try. Shannon at The Glowing Fridge is such a bright light and makes the most delicious recipes, and this is one I have been wanting to try and I had just about everything but some I modified for what I did have. If you like spicy hot (but doesn’t leave you sweating) and bursting with flavor, then this is one I recommend trying.

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Carrot Noodle Salad

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Tossing a bowl of chopped or spiralized raw veggies with fresh squeezed lemon and lime juice, vinegar and a few shakes of some spices, turns into a flavorful dish. I usually just add a little of this and that, and taste until I like the flavor. Sometimes the juices will be a bit to tart/sour so I will add a little honey or pure maple syrup to balance it out. The family tends to go through phases of eating lots of raw ingredients and then cooked, mostly due to the season but we definitely need to include more raw into our meals. I have become a huge lunch/dinner bowl muncher by mixing up what ever vegetables, fruits, grains or legumes that are in the fridge and tossing them into a bowl. It seems to be the most satisfying and easy meal. Plus it cleans out the fridge!

When the weather warms up this salad bowl is just so refreshing. IT can be a great side dish, starter dish, lunch or straight up dinner. I have found that this salad is best soon after it is made and the next day.  I recommend that it does not be stored in the refrigerator for more than 2 days. So without further ado, this quick fresh salad bowl will tantalize your taste-buds!

 

raw chick pea salad #2

 

Ingredients:

1 can of organic chickpeas or 2 cups
2 large carrots (2-3 depending on size)
1 large organic cucumber (cut in fourths – slice in half, then slice again in half and chop)
1 cup chopped bell pepper (optional)
1/4 cup organic edamame (optional)
1/4 cup finely diced onion
1/3 cup fresh chopped cilantro
3 tablespoons fresh squeezed lemon juice (about 1.5 lemons)
1/2 teaspoon chia seeds or sesame seeds

Ingredients for the first dressing:

2 tablespoons white vinegar
1/2 teaspoon minced garlic
1/4 teaspoon dried dill
1/8-1/4 teaspoon garlic powder

Ingredients for the final dressing:

2 tablespoons rice vinegar
2 tablespoons local honey

 

raw chick pea salad

 

Directions:

Pour and whisk all the ingredients for the first dressing in a small bowl.

Using a medium sized bowl, add the chickpeas, onion, chopped cilantro, bell pepper (if using), and the chopped cucumber.  Pour the dressing into the bowl, mix thoroughly and set in the fridge.

Using a spiralizer or gadget of choice, curl the carrots and remaining cucumber into noodles and set aside.

Using the small bowl from the first dressing, whisk together the rice vinegar and honey.

Pull out the bowl from the fridge and add in the noodles and pour the final dressing and mix well.  Top with chia seeds or sesame seeds and enjoy!

 

Mango Fresca

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Not sure this recipe is a specific ‘type’ of dish, call it what you want, dip, salsa, salad, either way, you will enjoy the mild sweet heat in this dish.  Depending on how you want to eat it, by chopping up some greens and mix in as a salad, spread it on romaine leaves or scooping it with chips, these are all tasty options and you can’t go wrong with any of them.  This Mango Fresca is a great dish to take to a gathering, as a side to your meal or as your meal.  It is flavorful and filling and you can fancy it up with some chopped avocado.

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Apple Walnut Salad

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Sometimes simple dishes can be a tad bland, but I have learned, they can also pack a flavorful punch and this salad does just that. The fresh, crisp ingredients tantalize the taste buds all while leaving bellies satisfied :)  Lemons and  apple cider vinegar add so much flavor to a salad and I have played around trying to get a solid balance between the two.  This salad was a huge hit the other night and thank goodness I made extra so we had it for lunch the next day.  I haven’t played with other ingredients other than what is listed below, but if you wanted to add more toppings go for it.  We prefer it as is.

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Brussels Sprouts, on the Sweeter Side

Brussels Sprouts, loved to hate these things at dinner when I was a kid, how is it that now I am an adult I have no problem eating them.  With the nutritional benefits that Brussels sprouts provide, we should be adding these to our meals more often. When we do have them with a meal, we typically consume these green orbs of awesomeness as a more herby savory dish.  I remember my mom making a salad with brussels sprouts one time and using dried cranberries which made them taste a bit sweet.  I don’t usually have dried cranberries, but I have dates!  Roasted Brussels are my top favorite but these I wanted to cook on the stove. Since these are a bit of a pain in the rear to prep, I would be sure to allow yourself an extra 5-10 minutes to prep the Brussels Sprouts.   It didn’t take long to make this dish as there was not many ingredients.  I took a sampling to a friend and she like them, a tad on the sweeter side (which I agreed) so I will tone it down with the dates next go around. Well, the remaining container was consumed by the hubs so there was nothing left for the kids to taste test, guess I will be making another batch tonight.  I don’t post recipes unless they have been kid approved, but this is a delicious dish as a lunch or a side.  Also, I tested it right when it was off the stove and it was tasty. I also tested a bite after it had chilled in the refrigerator before the hubs devoured the rest and it was just as tasty.

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ChickP’s for Snack’N

As I have mentioned before, chickpeas (aka garbanzo beans) don’t get enough love. They are a great source of fiber, carbs, calcium, iron, protein and vitamin A, which make for a great snack or some fuel for a workout.  It seems you can roast nuts, veggies and other foods so why not chickpeas.  It took me a bit to figure out flavorings, eating them raw to taste test wasn’t too bad but definitely took some time.  Well, I came up with a couple variations of these little guys and they passed all the taste testers! You may want to double the recipe, as they don’t make much and they don’t last long.  I am sure you could search and find a variety of ways to bake these, but this is what I came up with and will keep trying out new ones as these were a thumbs up with the family.

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Artichoke Pesto Pasta

Artichokes are not usually a request in this family, except for the hubs who likes them on the pesto pizzas or in salads.  Therefore I do not stock them very often but the nutritional benefits of artichoke hearts are something that should not be dismissed. I didn’t know much about artichoke hearts and found them to be a high source of Vitamin C, which is a great antioxidant. I don’t mind the flavor, but definitely have had to acquire a taste for them. I decided to try them in a pesto that I make and see how it goes. It worked well and was a super quick and easy meal that could be great for lunch or dinner.  Adding a variety to some basics will add beneficial nutrients.

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