Category Archives: salad

Alyene’s Blueberry Peach Feta Salad 

Posted in low-carb, salad, side dish, vegetarian by

My friend Alyene shared this delicious fruit salad one summer day while we enjoyed a concert in the park. It has the perfect balance of sweet, salty, and fresh flavors! Tossed in a lemon basil vinaigrette, it’s an easy and delicious salad to serve in summer at a bbq or picnic! 

Servings: 4

Sweet, salty and fresh! A perfect combination.

Ingredients 

  • 1 pint blueberries
  • 2 peaches (or nectarines)
  • 2 Persian cucumbers or an English cucumber
  • 2-4 oz feta 
  • 1 Tablespoon Olive Oil
  • 3 Tablespoons lemon juice (freshly squeezed)
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon honey
  • 1 Tablespoon fresh basil (sliced thinly) or you can substitute fresh mint. 
  • Salt and ground pepper to taste

Instructions

Making this salad is as easy as making a simple everyday lettuce salad. Dice the peaches or nectarines, slice the cucumbers, and add them to a serving bowl along with the blueberries.

Whenever I make a recipe with feta, I prefer to use block feta and crumble it myself. I feel that the flavor is better, it isn’t as dry and it doesn’t have any of the anti-caking agent in it that pre-crumbled and pre-shredded cheeses contain. For this salad recipe you can crumble or cube the feta cheese.

The final step is to make the lemon vinaigrette. Combine the lemon juice, dijon, honey, olive oil, salt and pepper in a jar. Thinly slice the fresh basil or mint, otherwise known as chiffonade and add it into the mix. Screw on the lid and shake it until it’s well combined. Pour the vinaigrette over the salad and gently toss everything together. You can eat the salad immediately or refrigerate it until you’re ready to serve.

The salad keeps for a couple days in the refrigerator. The peaches will get softer and the feta will start to break down the longer it’s in the fridge, but it still tastes great!

You can do some steps in advance (dressing and cutting up ingredients) but it is best to toss  all the ingredients just before serving.

Tex Mex Dressing

Posted in dressing, mexican, salad, SP friendly, Standard Process Friendly, vegetarian by

Try this easy creamy avocado dressing. It will soon become one of your go to favorites!

Ingredients

1 avocado

80 ml or 1/2 cup water (more to adjust the consistency)

2 tablespoons extra virgin olive oil

1 tablespoon lime juice

1 teaspoon chili powder

1/4 teaspoon cumin

Salt and freshly ground black pepper to taste

Process

Pit the avocado and place in a blender. Add the rest of the ingredients and blend until smooth.

Pour over your favorite salad. (I like, shredded romaine lettuce, grated carrots, diced tomatoes, diced red onions, street corn (frozen from Trader Joe’s), chopped cilantro and some pepita seeds (also called pumpkin seeds).

Baja Quinoa Salad for Two

Posted in 30 minute meals, AP's Favorites, bbq, brunch, dairy-free, entertaining, gluten free, keto, low-carb, meatless protien, mexican, salad, side dish, SP friendly, Standard Process Friendly, vegan, vegetarian by

Baja Quinoa Salad

yield: 2 PEOPLE prep time: 30-40 MINUTES

Great for a healthy and refreshing lunch!  I sometimes, double or triple it for an outdoor barbecue with friends and family.  This is a festive south of the border twist on a traditional quinoa salad.  It’s also great served with grilled sliced chicken tossed in. 

INGREDIENTS

CUMIN-LIME VINAIGRETTE

  • 1/4 cup freshly squeezed lime juice
  • 1  tablespoon Dijon mustard
  • 1  tablespoon ground cumin
  • 1-2 garlic cloves (minced or pressed)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch crushed red pepper flakes (optional)
  • 1/2 cup extra virgin olive oil

SALAD

  • 1 cup cooked quinoa
  • 1 cup shredded cooked chicken breast (optional)
  • 1/2 red pepper, 1/4 inch diced
  • 2 green onions, sliced (white and about 1/2 of the green part)
  • 1/3 cup chopped fresh cilantro (plus a few sprigs for garnish)
  • 1 avocado, thinly sliced (optional)
  • lime wedges for spritzing
  • salt and pepper to taste

INSTRUCTIONS 

CUMIN LIME VINAIGRETTE

  • In a blender or food processor, combine all the dressing ingredients.
  • Blend until combined and smooth.

This recipe makes almost 1 cup of dressing so you will have extra. Leftover dressing stays great in the fridge for a few days! Store it in a sealed container.

SALAD

  • Cook the quinoa and allow to cool*
  • Add the chopped ingredients (and shredded chicken if including)
  • Drizzle with 2-4 tablespoons of the vinaigrette and toss. Taste and add a little more as you like.
  • Refrigerate the salad for 15-20 minutes if you can, as this allows the flavors to meld together.
  • Serve the salad on small plates or in bowls.
  • Top with the sliced avocados and fresh cilantro sprig.
  • Garnish with a lime wedge. 

Enjoy!

*   One cup of dry quinoa yields about three cups of cooked quinoa.  I often make more than I need as it stores well in the fridge for several days and can be added to other recipes to add additional protein and fiber.

Herbed Quinoa Chicken Salad

Posted in chicken, cut calories, dairy-free, gluten free, salad, side dish, SP friendly, Standard Process Friendly, weight loss ideas by

Pomegranate Mint Quinoa Chicken Salad

Hearty and healthy chicken salad bursting with fresh herbs

Prep: 15 minutes

 Cook: 15 minutes

 Total: 30 minutes

Servings: 4

This pomegranate mint quinoa chicken salad with lime dressing is satisfying and delicious! Eat alone, on toasted bread as a sandwich, or on top of fresh spinach.

Ingredients

Salad

• 3 cups quinoa, rinsed, cooked and cooled

• 2 cups chicken, cooked and shredded

• 1 cup pomegranate seeds (or dried cranberries)

• 1 bunch fresh cilantro or parsley leaves, packed and chopped (approximately 1/4 cup) (parsley

• 1 bunch fresh mint finely chopped (approximately 1/4 cup)

Dressing

• 2 tablespoons olive oil

• 2 teaspoons lime zest

• 2 tablespoons fresh lime juice (approximately 1 lime)

• salt and pepper to taste

Instructions

• Cook quinoa ahead of time and allow it to cool. 

• In a large bowl, combine quinoa, chicken, and pomegranate seeds.

• In a small bowl wish together the dressing ingredients.

• Add dressing to the quinoa mixture.

• Season and refrigerate for at least 30 minutes or until just chilled.

• Just before serving, add finely chopped mint and cilantro (or parsley) mixing gently to combine.

Notes

1. 1 cup of dry quinoa yield about 3 cups of cooked quinoa.

Nutrition

Calories per 257g* Serving: 370kcal | Carbohydrates: 36g | Protein: 28g | Fat: 12g | Saturated Fat: 2g |Trans Fat: 0g | Cholesterol: 60mg | Sodium: 65mg | Fiber: 6g | Sugar: 5g

Quinoa with Feta and Edamame

Posted in salad, side dish, vegetarian by

I love this quick and easy salad, especially in the summer. It is a colorful, refreshing and healthy addition to a picnic or barBQ. It makes a great side dish or even a light meal on Meatless Mondays.

YIELD: Serves 5

Ingredients:

1 cup uncooked Quinoa
2 cups Chicken Broth (or vegetable or beef if you prefer)
½ cup chopped Red Bell Pepper
½ cup chopped Red Onion
½ cup Corn (fresh, frozen or canned – be sure to drain it first)
½ cup shelled Edamame
½ cup chopped Cilantro
¾ cup crumbled Feta Cheese
1/3 cup Italian Dressing (preferably homemade but bottled will do)
¼ teaspoon Salt (or salt to taste)

Directions:

Rinse the quinoa in a wire mesh strainer. Add the broth to a medium size pan. Heat the pan on medium heat. Add the quinoa, stir and bring to a boil. 

Cover the pan and decrease the heat to low and simmer. Let cook about 15 minutes or until the quinoa absorbs the liquid. Then remove from the heat and let cool while preparing the remaining ingredients. Chop the red bell pepper, red onions, and cilantro.

In a medium size bowl, add the red bell pepper, red onions, corn, and quinoa. Then add the Italian salad dressing and stir. Add the edamame and cilantro, and stir.

Next, stir in the feta cheese and add the salt (or salt to taste). Serve chilled or at room temperature. Enjoy!

Asian Simple Salad and Dressing

Posted in 30 minute meals, asian, dressing, salad, vegan, vegetarian by

I was on the hunt for an easy and tasty Asian Salad Recipe and stumbled upon this one from Fit Foodie Finds. This is one of my new favorites! Take a peak below or go to link https://fitfoodiefinds.com/asian-salad-dressing/

Prep: 20 minutesCook: 0 minutesTotal: 20 minutes

SERVINGS 4

Asian Salad Dressing

This Asian Salad Dressing is made with garlic, apple cider vinegar, maple syrup, and a little soy sauce. It’s the perfect healthy salad dressing to top on your favorite kale salad or use as a chicken marinade!

Prep: 5 minutesCook: 10 minutesTotal: 15 minutes

FAT 15 CARBS 3 PROTEIN 0

YIELD 4

Dressing Ingredients

  • 1/4 cup olive oil
  • 1 teaspoon sesame oil
  • 2 cloves garlic, roughly minced
  • pinch of salt
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon soy sauce
  • 2 teaspoons maple syrup
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dijon mustard

Asian Kale Salad Ingredients

  • 4 cups shredded kale, packed
  • 1 teaspoon olive oil
  • 2 cups shredded purple cabbage
  • 2 large carrots, peeled and grated
  • 1 large red pepper, minced
  • 1/4 cup cilantro, minced
  • 1/2 cup onion, minced (any kind)
  • 2 tablespoons sesame seeds


    INSTRUCTIONS
  • Start off by making your Asian Salad Dressing.  
  • Prepare Asian salad by placing kale into a large mixing bowl. Drizzle with 1 teaspoon of olive oil.
  • Massage the olive oil into the kale with your hands for 2-3 minutes or until kale is soft and broken down.
  • Add the rest of the kale salad ingredients to the bowl and mix.
  • Pour entire dressing on the salad and toss until all ingredients are combined.

TIPS & NOTES

Nutrition includes Asian Salad dressing.

NUTRITION FACTS

  • Serving Size: 1/4 Calories: 249 Sugar: 6 Fat: 19 Carbohydrates: 18 Fiber: 4 Protein: 4

Asian Slaw with Cilantro Lime Ginger Dressing

Posted in asian, cut calories, gluten free, low-carb, salad, SP friendly, Standard Process Friendly, vegan, vegetarian, weight loss ideas by

My husband and I recently embarked on a “clean eating” journey. We vowed to eat more veggies and less processed foods. Clean eating doesn’t mean you have to sacrifice good taste. Here is a savory salad that we found in the Standard Process Purification Cookbook. The combination of granny smith apples and citrusy lime cilantro dressing are the secret to this tasty asian slaw. Leftovers store well in the fridge too!

Ingredients

4 cups (8 oz.) thinly sliced savoy cabbage

2 cups (6 oz.) thinly sliced red cabbage

2 medium carrots (4 oz.), peeled and cut into very thin matchsticks

1 large Granny Smith apple (8 oz.), unpeeled, cored, and cut into thin matchsticks

½ tsp sea salt

2 T. plus 1 tsp. lime juice

2 T. apple cider vinegar

1 ½ tsp. stevia powder

2 T. Olive oil

1 large red onion, thinly sliced (2 cups)

1 pinch salt, optional

1 T. plus 2 tsp. minced fresh ginger

1/2 cup roughly chopped cilantro leaves

1/4 cup chopped roasted peanuts, optional (not during cleanse)

Preparation

1. Combine savoy cabbage, red cabbage, carrots, and apple in large heat-proof bowl. Sprinkle with salt. Whisk together apple cider vinegar, lime juice, 2 Tablespoons water and stevia powder in a small bowl.

2. Heat oil in medium skillet over medium-high heat. Add onion and salt, and cook 7 to 8 minutes, or until onions are browned and bottom of pan has brown bits. Add ginger, and cook 30 seconds. Add vinegar mixture to deglaze, and cook 15 to 25 seconds, using spatula or spoon to scrape up brown bits. Remove from heat, and spread onion mixture over cabbage mixture. Toss with tongs until slaw is well combined and cabbages begin to wilt.

3. Add 1/4 cup cilantro leaves, and toss to combine. Let stand 5 minutes, then serve garnished with remaining 1/4 cup cilantro and peanuts, if using.

Thai Marinated Cucumber Salad

Posted in asian, cut calories, gluten free, low-carb, salad, side dish, SP friendly, Standard Process Friendly, vegan, vegetarian by

This sweet and tangy salad is a perfect side dish all year around.  It is super easy to make and the flavors get even more delicious as it marinates.  Allowing it to marinate at least 10 minutes is key.  If possible, allow it to marinate over night as I think it is even better the 2nd day. 

 Makes: 4 Servings

Time: 20 minutes to overnight

  Ingredients

  • 2 Cloves Garlic
  • 2 Cucumbers
  • 1 Red Onion
  • 2 Tablespoons Rice Vinegar
  • 2 Tablespoons Sugar
  • 1 2-inch Piece Ginger
  • 1 Tablespoon Sesame Oil
  • 1 Small Bunch of Thai Basil (optional)

Instructions

1.Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic and ginger.  Trim off and discard the ends of the cucumbers. Cut the cucumbers lengthwise and then again so that the cucumbers are spears.  Then cut into 1/2-inch-thick pieces. Peel, halve and thinly slice the onion; place in a small bowl with the vinegar and set aside.

2. Assemble & marinate the cucumber salad:

In a large bowl, combine the cucumbers, sesame oil, sugar, garlic and ginger, and as much of the onion-vinegar mixture as you’d like. Stir to thoroughly combine; season with salt and pepper to taste. Set aside and let marinate, stirring occasionally, for at least 10 minutes.

3. Finish & serve your dish:

Transfer the marinated cucumber salad to a serving dish; season with salt and pepper to taste.  Pick the Thai basil leaves off the stems; discard the stems and roughly chop the leaves and add to the salad just before serving.  Enjoy!

Mexican Cilantro Dressing

Posted in dressing, salad by

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five minute avocado cilantro dressing

  • author: pinch of yum
  • prep time: 3 mins
  • cook time: 2 mins
  • total time: 5 minutes
  • yield: about 3/4 cup dressing

DESCRIPTION

5 Minute Cilantro Avocado Dressing – made with easy ingredients like cilantro, avocado, Greek yogurt, garlic, and lime juice.

INGREDIENTS

FOR THE CILANTRO DRESSING:

  • half an avocado
  • 1/4 cup Greek yogurt
  • 1/2 cup water (more as needed to adjust consistency)
  • 1 cup cilantro leaves and stems
  • 1 small clove of garlic
  • 1/2 teaspoon salt
  • a squeeze of lime juice

INSTRUCTIONS

  1. Pulse all ingredients in a food processor or blender until smooth. Voila!

Enjoy with your favorite salad or use this Spicy Southwestern Salad recipe.

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Spicy Southwestern Salad

Posted in 30 minute meals, low-carb, mexican, salad, SP friendly, Standard Process Friendly, vegetarian, weight loss ideas by

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spicy southwestern salad with avocado dressing

  • creds: pinch of yum
  • prep time: 15 mins
  • cook time: 20 mins
  • total time: 35 minutes
  • yield: 4 large salads

DESCRIPTION

This easy to prepare Spicy Southwestern Salad recipe has roasted sweet potatoes, black beans, corn, lettuce, and creamy avocado dressing! You can also make the dressing and the sweet potatoes the night before.

INGREDIENTS

FOR THE SALAD

  • 2 sweet potatoes
  • 1 tablespoon oil
  • 1 heaping teaspoon each cumin and chili powder (plus a sprinkle of cayenne if you like it hot)
  • salt and pepper to taste
  • 1 14-ounce can black beans, rinsed and drained
  • 1 14-ounce can sweet corn* , rinsed and drained (or use shredded carrots if you are eliminating corn from your diet)
  • a handful of cherry tomatoes
  • 1/2 avocado (optional)
  • 1/2 a head of romaine lettuce, chopped

FOR THE CILANTRO DRESSING:

  • half an avocado
  • 1/4 cup Greek yogurt (optional)
  • 1/2 cup water
  • 1 cup cilantro leaves and stems
  • 1 small clove of garlic
  • 1/4-1/2 teaspoon salt
  • a squeeze of lime juice

INSTRUCTIONS

  1. Preheat the oven to 400 degrees. Peel the sweet potatoes and chop into bite-sized pieces. Mix the olive oil, cumin, and chili powder together in a small bowl. Brush mixture on sweet potatoes. Roast for 10 minutes. Stir or shake the pan. Turn heat up to 425, and roast for another 10-15 minutes. The sweet potatoes should be just barely roasty-brown on the outside.  cook another minute or two if needed.  Season with salt and pepper.
  2. Meanwhile, pulse all the dressing ingredients in a food processor until mostly smooth.
  3. Toss the beans, corn, lettuce, and sweet potatoes with the dressing. Serve with the other half of the avocado!

* a yummy alternative to canned corn is either fresh cut right off the cobb or roasted corn (It’s found in the freezer section at Trader Joe’s. Just rinse and thaw it in a colander before adding to salad).

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