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Springtime pea tabouli salad

Spring salads can be so so good! Think of yourself eating whole, fresh ingredients and feeling happy, healthy, and full. This springy Mediterranean-inspired dish will deliver on all three. Springtime pea tabouli salad is filling thanks to the high-fiber peas and protein-packed quinoa (about 8 grams of protein per 1 cup cooked quinoa). It’s also loaded with tons of vitamins and minerals thanks to a bounty of beautiful spring herbs. Bring this main or side dish to the next family gathering or potluck. It’s vegan so everyone can enjoy it care-free. It’s also absent of easily-spoiled ingredients, so pea tabouli salad does well sitting out at picnics for extended periods of time. SPRINGTIME PEA TABOULI SALAD Ingredients 1 cup dry quinoa (will make about 3 cups cooked) 1/4 tsp salt 2 cups water 1 cup snow peas, sliced 1 cup snap peas, sliced 1 bunch parsley, chopped ~10 springs mint,…

Vegan Thai-inspired snow pea salad with peanut dressing

Crunchy, colorful and full of flavor. This crisp Thai-inspired salad tossed in a mildly spicy peanut dressing is a total powerhouse of nutrition. Carrots, snow peas, cabbage, quinoa — it’s going to be your new salad obsession. You can instantly add more oomph with grilled chicken, beef, or shrimp, but it’s just as satisfying and filling without any animal protein added. Vegetarians might already know that quinoa and peanut butter are both excellent sources of plant-based protein. (Quinoa brings about 8 grams of protein per cup, and peanut butter brings about 8 grams per two tablespoons.) This superfood salad is addictive! The peanut sauce is similar to that served at your favorite Thai restaurant with chicken satay or with fresh spring rolls, but it’s easy to whip up with ingredients common at your everyday supermarket. You’ll want to put it on everything! Get creative with your salad. Add anything from…

Healthy avocado egg salad

This avocado and egg salad is one of my favorite homemade lunches because it’s healthy, tastes great and uses Greek yogurt instead of mayo! Tuna salads and egg salads are often passed off as healthy, but they’re so loaded with fatty mayo that you might as well have opted for a cheeseburger! This salad has only healthy fats from fresh avocado. Plus, it doesn’t have that gooey, wet consistency that mayo gives. Ew. I can hear the stickiness now. This salad is everything you want from a lunch — It’s easy to make ahead, it’s packed with protein, and it’s full of flavor thanks to the zingy Dijon mustard and smokey turkey bacon. Substitute the bread and arugula for a large lettuce leaf to cut carbs, if that’s your thing.  Either way, it’s the guilt-free lunch you need for healthy resolutions in the New Year! Healthy Avocado Egg Salad Ingredients…

Spicy cauliflower, arugula salad

I love when a restaurant dish inspires me to make something similar at home. It’s not that making it at home stops me from going back to the restaurant — the exact opposite, actually! I find that it keeps the menu item top of mind, so I actually can’t wait to return! This dish was a restaurant-inspired salad. Roasted cauliflower and raisins might not seem like they’d be the best of friends, but the combo is really quite nice, especially when the cauliflower is roasted with the spicy heat of Calabrian chili peppers. Add some arugula, Parmesan cheese, and lemon, and you have a unique flavor explosion that is creative, healthy, fresh and crisp. Spicy Cauliflower, Arugula Salad Ingredients Serves 4 1 head cauliflower, broken into florets 2-3 spicy chili peppers, finely chopped + 3 tbsp of hot pepper oil (more if you love heat) 4-5 large handfuls of arugula 2 lemons,…

Lemon Almond Chicken Salad

Show me the person that isn’t looking for more delicious, healthy lunch ideas — we all are! Rarely are we dreaming of digging into a lunch we threw together at home in a hurry. So forget the sad salads you usually pack, and whip up a batch of this lemon almond chicken salad for tomorrow. With this recipe in your arsenal, you might actually stick to eating the healthy lunch you brought from home — and you’ll definitely look forward to it. The crunchy almonds are so satisfying, and the lemon pepper seasoning makes this recipe oh-so-craveable. Eat it with crackers, or wrap it up in a lettuce leaf for a low-carb option. It’s great all on its own, too! We snack on it by the spoonful at my house. There are tons of other ways to customize this recipe. Omit the tiny bit of mayo if you’re going for…

Pumpkin spice ranch-style salad dressing

I agree pumpkin spice has gone a little over the top at the grocery store (see below), but I can’t say the same when it comes to homemade pumpkin spice inspired foods. I can’t get enough of all of the homemade fall baked goods. Whether it’s pumpkin pancakes, smoothies, or other sweets, I’m pretty sure I haven’t turned one down yet. Here’s another take on pumpkin you’ve never thought of — salad dressing. Try this creamy pumpkin dressing as a dip for veggies or on top of a crispy green salad with cranberries and walnuts. Pumpkin spice salad dressing Ingredients 1/2 cup pumpkin puree (not pie filling) 6 ounces of plain yogurt 1/4 cup apple cider vinegar 1/4 cup extra light olive oil 3 tbsp maple syrup 2 cloves garlic, chopped 1/2 small sweet onion, peeled, chopped 4-5 fresh sage leaves 1/2 tsp pepper, or more  (optional) 1/2 tsp salt,…

AUTUMN QUINOA SALAD

I’m convinced we grow sick of salads because we stop taking the time to focus on the flavors — or lack-their-of — that we’re adding to the bowl. We fall in a rut, and start throw tomatoes over lettuce, grab the nearest salad dressing and call it a day. With truly endless combinations of veggies, grains, and fruits, there’s no reason on Earth you should get sick of salad. Take the time to explore different fresh tastes and usual dressings, and you’ll surely opt for healthy salads much more often. Here’s a salad that’s interesting enough to serve to at a fall feast, yet simple enough to whip up for weekday lunch. You’ll have most of these ingredients already in your well-stocked pantry — just pickup an apple, lemon, and basil from the produce department. I like using Red Delicious apples because of the bright color and feeling of fall…

Caprese Chicken Pasta Salad

It’s finally that time of the year when you can introduce some lighter fare to your home cooked menu. Whether it’s lunch or dinner (or leftovers!), this Caprese Chicken Pasta Salad has all of the elements of a perfect summer meal. Just toss some bite-sized pasta and mini mozzarella, with fresh basil and tomatoes from the garden and add some chicken for some protein. Then drizzle with olive oil and balsamic vinegar. It’s all the summer flavors you love, reconfigured as a quick and easy pasta salad. When you combine pasta and Caprese, could you ever go wrong? Caprese Chicken Pasta Salad Ingredients 2 cups pasta (any shape) 2 cups chicken, cooked and cut into bite-sized pieces 2 cups mini mozzarella pearls 1 cup cherry tomatos, halved handful of fresh basil, chopped + extra for garnish 1/4 cup extra virgin olive oil 3 tbsp white balsamic vinegar, or balsamic glaze salt pepper Directions Cook pasta until…

Citrus green salad with spicy shrimp

This super simple citrus salad with shrimp is so easy and flavorful, you’ll love adding it to your weeknight repertoire. It’s great in the summer when fresh greens are everywhere, but it’s also great in the winter, when citrus is at its peak. But during summer, canned segments can work just as well, and can be a real time saver if you’re in a hurry. This is also a great way to use up those random leftover greens. Toss in some arugula, kale, spinach, romaine — the more variety the better! I threw in some leftover cilantro, but you may choose to leave it out. I’ve been surprised by how many people hate cilantro. It’s delicious in this salad, but not necessary. The same goes for the cayenne pepper. If you hate heat, leave it out. But the combination of sweet citrus, spicy shrimp, and crunchy greens and almonds, is…

Arugula, mint and apricot salad

Apricots are too often overlooked in the summer. We repeatedly reach for fresh berries and cherries, even peaches and watermelon. But for many, apricots are a fruit only eaten dried. A ripe apricot, with its dainty golden blush-color, dripping with juices is a perfect fruit on its own or used in a summer salad. Apricots give you a boost of vitamin A which is said to help repair skin damage from the sun. They also maintain electrolyte balance in the body — great for sweaty, active summer days, since electrolytes reduce cramping and keep blood pumping through your body. Expand your fruit horizons this summer and try this refreshing arugula, mint, apricot salad while the apricots are at their peak. arugula, mint, apricot salad Serves 2 Ingredients 2 cups arugula 1/4 cup mint leaves 2 ripe apricots, sliced 1 cup cherry tomatoes, halved 1/2 cup almond slices 1/2 orange (for dressing), cold 1 tbsp extra virgin…