Salad Challenge Conclusion!


I went one month eating a salad every.signal.day.

I mayyyy have blurred the lines with my breakfast grain salad, but I say it totally counts. Anything with quinoa in it counts.

But, whether it was a fruit salad, grain salad, side salad, full meal salad – whatever. I consciously made an effort to have one at least once a day since June 6th.

And now, here we are.

A month later.

I don’t really feel any different – but it was a good way to spice up my lunch time salads and get creative!

And BAM. One thing checked off my Summer Bucket List!

I’ve added few new salads and homemade dressings to my rotation and now here they are for you.

Go, enjoy your greens!

Kale Market Salad
Serves 1 // Adapted from 101 Cookbooks
2 cups of kale, de-stemmed, torn into pieces
¼ cup of cooked quinoa or brown rice
1 small carrot, very thinly sliced
2 teaspoons toasted pepitas or sunflower seeds

Green Onion Dressing

2 scallions, rinsed and chopped
2 tablespoons fresh lemon juice (about 1 lemon)
2 teaspoons extra virgin olive oil
1 tablespoon ripe avocado
1/2 teaspoon honey, or to taste
fresh pepper and salt to taste

Mix the kale, quinoa, carrots and seeds. Top with the dressing and massage the dressing into the leaves. With kale, I always give it a 5-10 minutes rest before eating so all the dressing can get soaked up into the leaves. Add a bit of avocado on top as Heidi suggests and enjoy! (I didn't have the avocado on hand, but I am sure it is amazing!). To make the dressing by adding all the ingredients to a food processor, blender or bullet to combine.

New at Trader Joe's! This makes my kale salads so much easier!

Spinach Salad with Carrot Ginger Dressing
Serves 1 // Inspired by a Trader Joe’s Salad
1-2 handfuls/cups of fresh spinach
¼ cup of cooked quinoa (optional)
1/8 cup of shredded carrots
2 tablespoons edamame
2 tablespoons dried cranberries
1 tablespoon toasted pepitas

Carrot Ginger Dressing

Makes up to 2 cups Adapted from The Kitchn
4 medium carrots, roughly chopped or shredded
1-inch knob of fresh ginger, roughly chopped
1 shallot, chopped
3 tablespoons rice vinegar
2 teaspoons sesame oil
1 tablespoon soy sauce
3 tablespoons olive oil

1 tablespoon of miso (optional)

For the salad, mix all the ingredients and top with 2 tablespoons of dressing. The dressing is strong; a little goes a long way. Maybe even start with 1 tablespoon and work your way up.

For the dressing, place all ingredients, except the oil, in a food processor and process until and smoothed out . Slowly add the oil and continue processing until smooth. Add a little water to thin out, if desired. Refrigerate in an airtight container up to 1 week.

Simple Caprese Salad
Serves 1 // Inspired by Healthy Doesn’t Have to Suck
1 oz fresh mozzarella
¼ cup fresh, coarsely chopped basil
¼ cup chopped cherry tomatoes
1-2 cups or arugula and spinach
2 teaspoons of good olive oil
1 tablespoon balsamic vinegar
salt, pepper, and red pepper flakes to taste

P.S. I made that cheese.
Mix your salad greens with the basil, tomato, and cheese. In a separate bowl, whisk together the olive oil, vinegar, salt, pepper, and red pepper. Add to the greens and toss to combine.



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