CLEAN EATING CORN SALAD (Makes 14 servings)  Salad:  2 pounds sweet corn  1 large red bell pepper  1 (10 ounce) package cherry or other small tomatoes  1/2 large red onion  1 pound package edamame beans (shelled)  1 (10 ounces) package tofu (optional)  Dressing:  4 teaspoons ground black pepper  1 teaspoon salt  4 teaspoons garlic powder  4 tablespoons olive oil  1/2 cup balsamic vinegar  1 small bunch fresh basil (about 1-2 cups depending on your tastes)

Clean Eating Corn Salad

CLEAN EATING CORN SALAD (Makes 14 servings) Salad: 2 pounds sweet corn 1 large red bell pepper 1 (10 ounce) package cherry or other small tomatoes 1/2 large red onion 1 pound package edamame beans (shelled) 1 (10 ounces) package tofu (optional) Dressing: 4 teaspoons ground black pepper 1 teaspoon salt 4 teaspoons garlic powder 4 tablespoons olive oil 1/2 cup balsamic vinegar 1 small bunch fresh basil (about 1-2 cups depending on your tastes)

CILANTRO LIME CHICKPEA SALAD Yield: 1-2 servings.    Ingredients:        One 15-oz can chickpeas (2 cups cooked), drained and rinsed      2 cups spinach      1/4 cup sweet onion, chopped finely      Juice from 1.5 limes      3/4 cup fresh Cilantro      1/2 tsp sugar (or to taste)      2 tsp Dijon mustard      1 garlic clove      1 tsp extra virgin olive oil      1/2 tsp ground cumin      1/2 tsp kosher salt + ground pepper

Cilantro Lime Chickpea Salad & Sweat Wicking Workout Wear — Oh She Glows

CILANTRO LIME CHICKPEA SALAD Yield: 1-2 servings. Ingredients: One 15-oz can chickpeas (2 cups cooked), drained and rinsed 2 cups spinach 1/4 cup sweet onion, chopped finely Juice from 1.5 limes 3/4 cup fresh Cilantro 1/2 tsp sugar (or to taste) 2 tsp Dijon mustard 1 garlic clove 1 tsp extra virgin olive oil 1/2 tsp ground cumin 1/2 tsp kosher salt + ground pepper

KALE, EDAMAME, AND QUINOA SALAD WITH LEMON VINAIGRETTE 2 cups cooked quinoa   1 1/2 cup edamame beans  3 cups finely chopped Tuscan kale  1 cup sliced grape tomatoes  1/2 red onion, diced  1 mango, pitted and diced  1 avocado, pitted and either sliced or diced  2 tablespoon toasted almonds or pumpkin seeds  Lemon vinaigrette:  2 tablespoons olive oil  1/4 cup freshly squeezed lemon juice  1 garlic clove, minced  1 teaspoon sugar  1 large basil leaf 1/8 teaspoon salt pepper

Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

KALE, EDAMAME, AND QUINOA SALAD WITH LEMON VINAIGRETTE 2 cups cooked quinoa 1 1/2 cup edamame beans 3 cups finely chopped Tuscan kale 1 cup sliced grape tomatoes 1/2 red onion, diced 1 mango, pitted and diced 1 avocado, pitted and either sliced or diced 2 tablespoon toasted almonds or pumpkin seeds Lemon vinaigrette: 2 tablespoons olive oil 1/4 cup freshly squeezed lemon juice 1 garlic clove, minced 1 teaspoon sugar 1 large basil leaf 1/8 teaspoon salt pepper

MARINATED MUSHROOMS AND ASPARAGUS SALAD 1 pound of mushrooms (crimini or whatever is available), quartered  1 pound asparagus, bottom two inches cut off  1 turnip, waxy skin removed and then shaved thin using a vegetable peeler  1 bunch scallions chopped large  5 cloves garlic, chopped  1 small zucchini, quartered lengthwise and sliced thin  a small bunch chives, cut one inch long  2 tablespoons capers  2 tablespoons red wine vinegar  2 tablespoons olive oil

MARINATED MUSHROOMS AND ASPARAGUS SALAD 1 pound of mushrooms (crimini or whatever is available), quartered 1 pound asparagus, bottom two inches cut off 1 turnip, waxy skin removed and then shaved thin using a vegetable peeler 1 bunch scallions chopped large 5 cloves garlic, chopped 1 small zucchini, quartered lengthwise and sliced thin a small bunch chives, cut one inch long 2 tablespoons capers 2 tablespoons red wine vinegar 2 tablespoons olive oil

FANCY AVOCADO APPLE SALAD This fancy avocado apple salad is one to keep on your go-to dinner menu. 2 to 3 strips vegan bacon, cooked until crisp, crumbled (or other item)  2 ripe but firm avocados, halved, pitted, peeled, diced  2 apples, cored, diced  1/4 cup minced red onion  Juice of 1/2 a lemon  2 tablespoons extra virgin olive oil  1/4 cup prepared vegan pesto  Salt and freshly ground black pepper  1 long cucumber  Fresh fennel fronds for garnish

FANCY AVOCADO APPLE SALAD This fancy avocado apple salad is one to keep on your go-to dinner menu. 2 to 3 strips vegan bacon, cooked until crisp, crumbled (or other item) 2 ripe but firm avocados, halved, pitted, peeled, diced 2 apples, cored, diced 1/4 cup minced red onion Juice of 1/2 a lemon 2 tablespoons extra virgin olive oil 1/4 cup prepared vegan pesto Salt and freshly ground black pepper 1 long cucumber Fresh fennel fronds for garnish

SPICED EGGPLANT-LENTIL SALAD WITH MANGO (Part 2) 1 1/2 cups cooked lentils (see Tip) or one 15-ounce can, rinsed  2 bunches scallions, coarsely chopped (reserve 2 tablespoons for garnish)  4 cups torn romaine lettuce  2 large ripe mangoes, peeled and diced (see Tip)  1/4 cup coarsely chopped roasted peanuts or cashews  1/4 cup chopped fresh cilantro

Spiced Eggplant-Lentil Salad with Mango

SPICED EGGPLANT-LENTIL SALAD WITH MANGO (Part 2) 1 1/2 cups cooked lentils (see Tip) or one 15-ounce can, rinsed 2 bunches scallions, coarsely chopped (reserve 2 tablespoons for garnish) 4 cups torn romaine lettuce 2 large ripe mangoes, peeled and diced (see Tip) 1/4 cup coarsely chopped roasted peanuts or cashews 1/4 cup chopped fresh cilantro

SPICED EGGPLANT-LENTIL SALAD WITH MANGO (Part 1)      4 tablespoons peanut oil or olive oil, divided      2 1/2 teaspoons chili powder, divided      2 1/2 teaspoons curry powder, divided      2 medium eggplants (3/4 pound each), trimmed and cut into 1-inch cubes      1/3 cup lemon or lime juice, plus more if desired      1/4 cup prepared salsa      1/4 cup honey      1/4 teaspoon salt      1/4 teaspoon freshly ground pepper, plus more to taste

Spiced Eggplant-Lentil Salad with Mango

SPICED EGGPLANT-LENTIL SALAD WITH MANGO (Part 1) 4 tablespoons peanut oil or olive oil, divided 2 1/2 teaspoons chili powder, divided 2 1/2 teaspoons curry powder, divided 2 medium eggplants (3/4 pound each), trimmed and cut into 1-inch cubes 1/3 cup lemon or lime juice, plus more if desired 1/4 cup prepared salsa 1/4 cup honey 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper, plus more to taste

ROASTED VEGGIES AND QUINOA SALAD 1 cup red or white quinoa  2 1/2 cups water  1 small red chilli  1 purple carrot  1 carrot, sliced  1 zucchini, sliced  1 Spanish onion  4 slices of butternut pumpkin  2 cups mixed greens and herbs (fresh rocket, cos, basil, oregano, parsley, coriander, daikon, radish and rocket microgreens, and buckwheat sprouts)  Juice of 1/2 lime  Fresh pepper  Black sesame seeds  Optional:  Quality extra virgin olive oil  Tahini  Fresh hommus to serve

ROASTED VEGGIES AND QUINOA SALAD 1 cup red or white quinoa 2 1/2 cups water 1 small red chilli 1 purple carrot 1 carrot, sliced 1 zucchini, sliced 1 Spanish onion 4 slices of butternut pumpkin 2 cups mixed greens and herbs (fresh rocket, cos, basil, oregano, parsley, coriander, daikon, radish and rocket microgreens, and buckwheat sprouts) Juice of 1/2 lime Fresh pepper Black sesame seeds Optional: Quality extra virgin olive oil Tahini Fresh hommus to serve

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