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Salads

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Blackberry, Avocado Summer Salad

Blackberry, Avocado Summer Salad

Yield: 4-6

Author: Jen Adair

Simple yet beautiful, an easy summer salad that not only tastes great but makes a statement at your table or next gathering!

Ingredients

5 cups Arugula or Spring Mix
1 Avocado
1 cup Blackberries
3/4 cup Blueberries
1 1/2 cups Cucumber
2 tbsp Mint, fresh
2 tbsp Lime juice, freshly squeezed
1 tbsp Maple syrup
1/3 cup Olive oil
1/3 cup Hazelnuts, toasted
1/3 cup Feta, vegan or regular (I use Follow Your Heart, DF)

Instructions

Wash all of your ingredients, and begin to layer in a long shallow dish. Start with the greens, mint, and cucumbers. Next add in the berries, toasted hazelnuts, avocados, and feta. Mix together the remaining ingredients and drizzle over the salad. Enjoy!

Jennifer Aniston Salad

Jennifer Aniston Salad

Yield: 6

Author: Jen Aniston

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Here's how to make the viral Jennifer Aniston salad with quinoa or bulgur, cucumber, fresh herbs, pistachios, chickpeas and feta all tossed in lemon juice and olive oil.

Ingredients

1 cup quinoa or bulgur wheat, uncooked
2 cups water
1 cup cucumber, chopped
½ cup parsley, chopped
½ cup mint, chopped
⅓ cup red onion, chopped
½ cup roasted and salted pistachios, chopped
1 15-ounce can of chickpeas, drained and rinsed
2 lemons, juiced (about 5-6 Tablespoons)
¼ cup extra virgin olive oil
sea salt, to taste
ground pepper, to taste
½ cup crumbled feta cheese

Instructions

Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper, and feta.
Serve immediately or let the salad chill in the fridge a couple of hours before serving.
Store salad in an airtight container for up to 5 days in the fridge.

Notes

Feel free to use bulgur if desired. Add bulgur and water to a small pot and bring the water to a boil. Reduce to a simmer, cover, and cook for 12 minutes. Drain off any access water. Fluff with a fork and let cool for 5-10 minutes.

Fall Harvest Apple & Kale Salad

Fall Harvest Apple & Kale Salad

Yield: 6

Author: Jen Adair

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon real maple syrup
1/3 cup raw pepitas
1/4 teaspoon cinnamon
3 ounces thinly sliced prosciutto
2 heads kale, shredded
2 honey crisp apples, thinly sliced
arils from 1 pomegranate
1/2 cup crumbled feta cheese

Cider Vinaigrette

1/3 cup extra virgin olive oil
1 shallot, thinly sliced
2 tablespoons apple cider vinegar
1 tablespoon fig preserves
1 tablespoon fresh thyme leaves
kosher salt and pepper
1 pinch crushed red pepper flakes

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
On the prepared baking sheet, toss together the pepitas, olive oil, maple syrup, cinnamon, and a pinch of salt. Arrange in a single layer. Lay the prosciutto flat around the pepitas. Transfer to the oven and bake for 10-15 minutes or until the pepitas are toasted and the prosciutto is crisp.
Meanwhile, in a large salad bowl, combine the kale, apples, and pomegranates.
To make the vinaigrette. Heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, fig preserves, and thyme. Season with salt, pepper, and crushed red pepper flakes.
Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted pepitas, prosciutto, and feta. Eat and enjoy!

Yield: 6

Author: Jen Adair

Watermelon Berry Salad

Prep time: 10 MinTotal time: 10 Min

Ingredients

4 cups watermelon, sliced into 1" cubes
2 cups blueberries
1 cup raspberries
1 cup blackberries
1 8 oz package (vegan) feta, cubed into ½ inch pieces
8 large basil leaves, sliced thinly
Vinaigrette:
¼ cup extra virgin olive oil
2 tbsp freshly squeezed lemon juice
2 tbsp champagne vinegar
¼ tsp salt
Pepper to taste

Instructions

Cut up the watermelon and place in large bowl, add the rest of the fruit, feta, and basil and toss.
In separate bowl mix together the vinaigrette ingredients and toss over fruit and serve!

Yield: 6

Author: Minimalist Baker

Pesto Penne Salad

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

PASTA SALAD:
2 cups cherry/baby tomatoes (halved)
12 ounces whole-grain or gluten-free penne pasta
PESTO:
2 cups semi-packed fresh basil
4 cloves garlic, minced (4 cloves yield ~2 Tbsp)
1/4 cup toasted pine nuts (plus more for serving // or sub raw walnuts)
1 medium lemon, juiced (yields ~3 Tbsp or 45 ml as original recipe is written)
1/4 cup vegan parmesan (plus more for serving)
1 pinch sea salt (plus more to taste)
1/4 cup olive oil (extra virgin is best // plus more for pasta)

Instructions

Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
Add tomatoes to the baking sheet and drizzle with a little oil and a pinch each salt and pepper. Arrange cut side up and roast for 20-25 minutes or until golden brown on the bottom and slightly shriveled. Set aside.
Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling add pasta of choice and cook according to package instructions. Then drain and set aside. Drizzle with a little olive oil and toss to prevent sticking.
Make pesto by adding basil, garlic, pine nuts, lemon juice, vegan parmesan cheese, and salt to a food processor and blending to combine. Stream in the olive oil until creamy and smooth, scraping down sides as needed. If too dry, add a little water. It should be thick but pourable (see first photo).
Taste and adjust flavor as needed, adding more lemon juice for acidity, vegan parmesan cheese for cheesiness, salt for saltiness, or garlic for bite/spice. Set aside.
Add cooked pasta and roasted tomatoes to a mixing/serving bowl and top with pesto. Toss to combine and enjoy immediately. Garnish with extra vegan parmesan cheese and/or fresh parsley or basil (optional).
Best when fresh, though leftovers keep in the refrigerator up to 4 days. Enjoy at room temperature for best flavor/texture.

asian pasta.JPG

Yield: 6

Author: Jen Adair

Thai Noodle Salad With Sesame Peanut Sauce

Prep time: 10 MinCook time: 14 MinTotal time: 24 Min

Ingredients

For the Sauce

1/4 c. Soy Sauce or Coconut Aminos
1/4 c. Sweet Chili Sauce
3 Tbsp. Sesame Oil
2 Tbsp. Peanut Butter
2 Tbsp. Rice Vinegar
1 Tbsp. Hot Chili Oil
4 Cloves of Garlic, minced
1 Lime, juiced

For the Salad

1 lb. Linguini or Spaghetti
1 Red Bell Pepper, finely chopped
1 c. Shredded Carrots, finely chopped
1 bunch Cilantro, finely chopped
1/2 c. Scallions, chopped
1/2 c. Red Onion, finely chopped
1/2 c. chopped peanuts

Instructions

Begin by preparing noodles according to package directions and cooking until just al dente.
When noodles are done, strain and rinse with cold water.
Meanwhile, whisk together soy sauce (or coconut aminos), sweet chili sauce, sesame oil, peanut butter, rice wine vinegar, hot chili oil, garlic, and lime juice until smooth and creamy. Let it rest.
Add cooked noodles to large bowl and top with veggies.
Pour the sauce over and toss together until noodles are coated. Cover and chili until cold. Add chopped peanuts on top. Serve and enjoy!

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