The other nite we went to a friend’s house for a dinner party and she asked if I would make a salad. Not only do I like to eat salads (I really love all of the fresh veggies that go into a salad) but I love to make a salad. We hardly ever have a meal that doesn’t include a salad of some type.
I have 5 special and easy salads that you can easily prepare in under 10 minutes, serve as a side or by itself as meal:
THE KITCHEN SINK SALAD (My own creative version)
This is a “throw everything in the bowl” salad.
Ingredients:
Fresh spinach, cucumbers, tomatoes, shredded carrots, sliced beets, raw mushrooms, edamame, garbanzo beans, avocado, feta cheese, black olives, hearts of palm, roasted butternut squash, medjool date. Toss with dressing and enjoy!
Dressing: 1 garlic clove, minced
1 tablespoon Dijon mustard
1/4 cup apple cider vinegar
2 tablespoons fresh lemon juice
1-2 tablespoons raw honey
1/3 cup extra-virgin olive oil
salt and pepper, to taste
MEDITERRANEAN QUINOA SALAD (as adapted from Foodiecrush.com)
Ingredients:
1½ cup dry quinoa
½ teaspoon kosher salt
½ cup extra virgin olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, pressed
½ teaspoon dry basil, minced
½ teaspoon dried thyme, crushed between your fingers
kosher salt and freshly ground black pepper
3 cups arugula
1 15 ounce can garbanzo beans, drained
⅓ cup roasted red bell pepper, drained and chopped
⅓ cup pitted kalamata olives, sliced
⅓ cup crumbled feta cheese
¼ cup basil, thinly slivered
Instructions:
Cook the quinoa according to package directions with ½ teaspoon salt added to the water. Cool completely.
Mix the olive oil, balsamic vinegar, pressed garlic, basil and thyme. Whisk until well combined. Season with kosher salt and freshly ground black pepper and set aside. To a large serving bowl, add the quinoa, arugula, garbanzo beans, red bell pepper, kalamata olives and feta cheese.
Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature.
THE DETOX SALAD (Adapted from Oh She Glows)
Ingredients:
2 heads broccoli (1 bunch), stems removed
1 head cauliflower, stems removed
2.5 cups shredded carrots
1/2 cup sunflower seeds
1 cup currants
1/2 cup finely chopped fresh parsley
1/2 cup raisins
4-6 tbsp fresh lemon juice, to taste
kosher salt, pepper to taste (1/4-1/2 tsp salt and lots of pepper)
kelp granules or Herbamare (optional), to taste
Pure maple syrup, to drizzle on before serving
Preparation:
1. In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl.
2. Now process the cauliflower (no stems) until fine and add into bowl. Do the same with the carrots.
3. Stir in the sunflower seeds, currants, raisins, and parsley. Add lemon juice and seasonings to taste.
4. Drizzle with maple syrup to taste.
KALE SALAD WITH STRAWBERRIES, AVOCADO, ALMONDS AND FETA (Adapted from Two Peas and Their Pod)
For the salad:
4 cups chopped kale, stems removed (Trader Joe’s sells already pre-bag and already chopped)
Pinch of sea salt
1 cup sliced strawberries
1 avocado, chopped
1/3 cup sliced almonds
1/4 cup feta cheese
For the Lemon Poppy Seed Dressing:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon poppy seeds
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preparation:
1. Put the kale in a large bowl. Sprinkle a pinch of sea salt over the kale and massage the leaves with your hands until the leaves are darker in color and tender.
2. Add the strawberries, avocado, almonds, and feta cheese. Toss gently.
3. In a small jar, combine the olive oil, lemon juice, honey, poppy seeds, salt, and pepper. Shake until mixed well.
4. Pour the dressing over the salad and toss to coat. Serve.
STEAK SALAD WITH SNAP PEAS (Adaped from Martha Stewart)
Ingredients:
1 pound skirt steak, halved
Coarse salt and ground pepper
8 ounces sugar snap peas, trimmed and halved
2 tablespoons olive oil
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1 head red-leaf lettuce, torn
8 radishes, trimmed and quartered
3 carrots, sliced with a peeler
Directions:
Heat broiler, with rack 4 inches from heat. Place steak on a foil-lined baking sheet and season with salt and pepper. Broil until medium-rare, 4 to 8 minutes. Transfer to a cutting board; tent with foil.
Set a steamer basket in a saucepan with 1 inch simmering water. Add snap peas, cover, and steam until bright green, 2 to 3 minutes. Rinse with cold water and pat dry.
Slice steak. Whisk together oil, vinegar, mustard, and garlic; season with salt and pepper. Toss lettuce with half of dressing. Top with steak, snap peas, radishes, and carrots. Drizzle with remaining dressing.
Do you have a favorite salad that you like to make? I would love to hear from you! Please share with me at Rachel@livehealthynyc.com