Salad Ideas

As a healthy eater, I get asked a lot, "Do you eat anything besides salads?" Yes, yes, I do. But I also DO eat A LOT of salads. I know they are very good for my skin, digestive system and overall health, but they can get very boring. So, here are a few samples of the salads that my family and I eat.

Raw walnut taco salad has become one of our new favorites. Just process 2 c walnuts until they are small pieces, add in 3 green onions, 3 cloves of garlic, 1/2 bell pepper, juice of 1 lime, 1 T chili powder, 1 T cumin and 1 t oregano. Pulse until combined. I serve it with guacamole or cashew ranch.

Leftover falafel is amazing on top of a salad. Served with cashew ranch and lemon marinated cucumbers and tomatoes.

    

Black beans, lime juice, tortilla chips and spicy cashew ranch give a regular salad some kick.

There is nothing wrong with some pretty greens, colorful veggies and your favorite dressing.

Italian Pasta Salad, my favorite to take to parties.

Red potato salad with Cashew Aioli, capers, white beans, spinach, arugula and red bell peppers is a family favorite. 

Cold Italian Pasta Salad

We eat a lot of cold salads in the summer and this one is one of my favorites. It's easy to make and is great to take on picnics, pack up for lunch at work or send in your kid's lunch box. Sometimes we have it for a quick and light dinner. It's very versatile, feel free to add in extras of your favorite raw veggie.

Cold Italian Pasta Salad

You'll need…

2-3 cups of your favorite pasta

1 1/2 c Italian Dressing (see my homemade recipe below)

3 c chopped and raw veggies

(I used shaved carrots and cucumbers, chopped broccoli, cauliflower, bell peppers, red onions and cherry tomatoes)

Let's get started!

Cook your pasta and then rinse under cold water. Add in veggies and dressing and toss together. Refrigerate for at least 3 hours before serving.

Italian Dressing

(adapted from Crazy, Sexy Kitchen  )

1/2 c extra virgin olive oil
2 tbsp coconut nectar or other liquid sweetener
1/4 c apple cider vinegar
1/4 c lemon juice
3 garlic cloves, minced or pressed
1/4 c chopped onion
1/4 c chopped red bell pepper
1 tbsp chopped herbs (parsley, oregano
salt and pepper to taste

Add all ingredients to a mason jar then shake vigorously. Will keep in refrigerator for up to two weeks.