Salads – Kacey Tess

Watermelon Radish Salad

Ingredient list

Salad:

2 watermelon radishes sliced thinly with a mandolin

1 pear sliced thinly

1 nectarine cut into small slivers

1 fennel bulb cut thinly

2 cucumbers cut into matchsticks

1 tbsp fresh thyme chopped finely

Dressing:

1/4 C champagne vinegar

1 tbsp honey

1 tbsp dried shallots

1 tsp mustard

Salt and pepper to taste

1/3 C extra virgin olive oil

Method:

Combine all salad ingredients and set aside

Combine all ingredients for dressing minus the olive oil in a food processor, gradually poor in olive oil

Combine dressing and salad, enjoy!

This is a salad that will get better with time, so great the next day.

Shaved carrot + cucumber salad

What you’ll need:

2 tbsp honey

2 tbsp rice wine vinegar

1 tsp ginger

2 carrots shaved

1 English cucumber chopped into small pieces

1/2 C cilantro chopped roughly

Sea salt + pepper to taste

Method:

In a small bowl combine honey, rice wine vinegar and ginger, set aside

Shave carrots into ribbons, put in large bowl

Add cut cucumbers

Add honey sauce

Combine thoroughly

Let marinade for 1 hour if possible

Add cilantro + salt + pepper

Enjoy!

Summer Salad with Balsamic Dressing

Ingredient List:

Dressing:

1/2 C Balsamic vinegar

1 tsp italian seasoning

1 garlic clove

1/2 tsp sea salt

1/2 tsp black pepper

1 tbsp agave or sugar

1/2 C extra

Salad:

2 C spinach

1 Cucumber cut into shoestrings

1/4 red onion sliced thinly

1/2 C blackberries

1/2 C strawberries sliced

Fresh cilantro chopped roughly

Method:

In a food processor combine vinegar, seasoning and garlic

Blend

Add olive oil, and blend again

Set aside

Combine all ingredients for salad and top with dressing immediately before serving

Enjoy!

Print Recipe for Summer Salad with Balsamic Dressing

Thai Quinoa-Broccoli Salad

Ingredient List:

Salad:

1 C quinoa

2 C water or stock

1 head of broccoli chopped into bite size pieces

1/4 C carrots cut into thin peices

1/4 C red onion chopped

1 bunch of cilantro chopped finely

Dressing:

2 tbsp Tamari or soy sauce

2 tbsp rice vinegar

1 lime (juice + zest)

2 tbsp olive oil

1 tsp peanut butter

Method:

Cook quinoa according to package

(for additional flavor add 1 tsp Better than Bullion to cooking water)

Let cool

In a bowl whisk together Tamari, vinegar,

lime, oil + peanut butter

Mix quinoa with all other veggies

Pour dressing over quinoa mixture

Enjoy!

Shaved Brussel Sprout & Pomegranate Salad

What you’ll need:

2 C Brussel sprouts cleaned and trimmed (I used purple)

(To save time you could substitute 1/2 head purple cababage)

1/2 small red onion sliced thinly

1 pomegranate (seeded)

1/4 C parmesan cheese (optional)

1/2 lemon (juice)

1 tsp honey

1 tsp stone ground mustard

2 tsp olive oil

Sprinke of sea salt

What you’ll do:

Slice the red onion and soak in cold water while you are preparing the brussel sprouts (soaking the onion helps to mellow the flavor a bit)

Seed the pomegranate

In a small bowl combine the lemon, honey, mustard, salt and oil. Set aside

Clean and trim the brussel sprouts

Using a madoline shave the brussel sprouts, as this can take a bit of time with brussel sprouts you can alternativley use purple cabbage to save some time

Combine brussel sprouts, onion, pomegranate and cheese in a large bowl

Add the dressing and mix thouroughly

Enjoy!!

Quinoa Pasta Salad

What you’ll need:

1 package of penne quinoa pasta (I found mine at Smith’s) cooked according to package and drained

3 Tbsp olive oil
1/4 C red wine vinegar
1 Tbsp balsamic vinegar
1 lime (juice)
1 Tsp sea salt
1 Tsp black pepper

1 orange bell pepper chopped into bite size pieces

1/2 red onion chopped finely

1 mango peeled and cut into small pieces

10 slices of jalapeño (I used pickled)

2-3 mint leaves chopped finely

1 bunch cilantro chopped roughly

2 Tbsp fresh dill chopped roughly

What you’ll do:

In a large bowl pour in drained pasta (you can use regular quinoa in place of the pasta if you prefer)

Whisk together oil, vinegar, lime, salt and pepper

Pour the vinegar on the pasta and mix thoroughly

Add peppers, onions, mango, jalapeño, mint, dill and cilantro

Mix thoroughly and taste

Add more salt if wanted

Enjoy!!

Chickpea Salad Sandwich

What you’ll need:

1 can of garbanzo beans (I use reduced sodium) rinsed and strained

1 Tbsp non fat plain Greek yogurt

1 Tbsp stone ground mustard

1 celery stalks chopped roughly

1 Tsp dill (fresh or freeze dried)

2 radishes chopped roughly

1/2 lemon (juice)

Sea salt to taste

Black pepper to taste

Whole wheat bread (I use Dave’s Killer Bread)

Tomatoes (optional)

Pickles (optional)

Shredded cheddar cheese (optional)

What you’ll do:

In a large mixing bowl smash garbanzo beans (chickpeas) with a fork or potato masher

Add yogurt, radishes, celery, mustard, lemon, dill, salt and pepper

Mix thoroughly

Toast bread

Add tomatoes, cheese and pickles if wanted

Top with chickpea mixture

Enjoy!!

Paprika Potatoes & Egg Salad Wraps

What you’ll need:

{for potatoes}

4-5 red potatoes sliced (I like the skins left on)

1 Tbsp olive oil

1 Tsp sea salt

1 Tsp black pepper

1 Tsp paprika

1/2 Tsp coriander

What you’ll do:

Heat the oil in a medium skillet over medium high

Add potatoes and half of the seasoning

Let cook for a few minutes until golden brown

Flip, add the rest of the seasoning

Continue to cook until golden brown on both sides (about 10 minutes total)

Reduce heat to medium low and continue to cook while making egg salad

What you’ll need:
{for the egg salad}

4 hard boiled eggs peeled

2 avocados

Sprinkle of sea salt

Sprinkle of black pepper

5-6 pickle slices chopped finely

1 large tomato sliced thinly

2 tortillas

What you’ll do:

In a bowl combine eggs, avocados, salt, pepper and pickles

Mix thoroughly

Warm the tortilla (I did this by just placing it on top of my warm potatoes)

Place tomatoes and egg salad in tortilla

Enjoy!!

{healthier } Potato Salad

What you’ll need:

6-8 small red potatoes

1 hard boiled egg chopped finely

4 celery stalks chopped

10 pickle chips chopped

1/2 C pickle juice (I use Famous Dave’s Spicy Pickle Chips)

3/4 C non fat plain Greek yogurt

1 bunch green onions chopped (optional)

Sea salt

Black pepper

1 Tsp dried dill

Red pepper flakes (optional)

What you’ll do:

Boil potatoes until soft

While potatoes are boiling whisk together yogurt, pickle juice, dill and green onions and set aside

After potatoes are soft chop into bite size pieces and place in a large bowl

Add egg, celery, pickles and yogurt sauce and mix thoroughly

Add sea salt and peppers to taste

Refrigerate for at least 30 minutes

Enjoy!!

{raw}{vegan} Beet-Apple Salad

What you’ll need:

1 beet spiralized

1/4 white onion spiralized

1 green apple spiralized

4 celery stalks sliced roughly

1 C arugula

Dressing:

2 Tbsp tahini

4 Tbsp balsamic vinegar

1/2 lemon

1/2 garlic clove minced

1 Tsp toasted sesame seeds

1 pinch sea salt

What you’ll do:

Mix all dressing ingredients and whisk until combined

Mix all salad ingredients in a large bowl

Add dressing

Mix thoroughly

Top with additional sesame seeds

Enjoy!!

I served mine with a quesadilla made with guacamole (see previous blog post ) and sliced tomatoes on a whole wheat tortilla