Fresh Summer Corn Salad is an easy and delicious summer side dish made with 4 ingredients: fresh corn, tomatoes, parsley, and spices (preferably pink peppercorns, salt and pepper). But, the quality of the salad greatly depends on the quality of the ingredients: fresh corn, sweet cherry tomatoes, and fresh flat leaf parsley.
Fresh corn on the cob is abundant in August so finding good quality corn shouldn’t be a problem. Look for bright green moist husks. Read more
Eating light in the summertime is as easy as tossing a salad together with fresh seasonal produce. Fill a large bowl with assorted greens (the darker the better) and then add a handful of blackberries, blueberries, and sliced strawberries along with a chopped avocado and sliced almonds for an added crunch. Drizzle some balsamic vinaigrette or your favorite dressing over the top, toss and serve. Lunch never tasted so good! Read more
A few days ago I was making a party platter of fresh cut vegetables to dip in hummus when I realized I don’t know that many people who eat raw red, orange, or yellow pepper slices (and, I don’t know anyone who dips green pepper slices into hummus although there must be some green pepper fans out there).
So, I quickly decided to omit the peppers and instead use these “capsicums” (as they are called in Australia and India) to make a chopped salad. But, because peppers can be overpowering I added mangos, peaches, and the juice from a navel orange along with fresh flat leaf parsley, and a touch of salt and pepper to make a colorful, delicious, crunchy, and slightly sweet, savory side dish. Read more
Chickpeas (also known as garbanzo beans) and pasta are not two foods that people think about putting together but if you’re looking for a fresh delicious new take on a summer pasta salad, look no further. Chickpea pasta is delicious, has a slightly heavier texture and heartier flavor than white pasta, and is infinitely more nutritious with 12 grams of protein and 1 gram of natural sugar per serving.
Full of greens, vegetables, and beans, the Chickpea Pasta Salad doesn’t need any oil or sauce to bring it together. Instead, the addition of an avocado (chopped) and the juice from a fresh lemon add a creamy tangy texture to the salad. Read more
In my quest to eat at least a cup of beans a day, I created this recipe that combines beans with vegetables, fruit, and fresh dill to make a delicious bean salad, worthy of any lunch or dinner plate. Easy to make, Bean Salad takes about 15 minutes to put together and easily serves four, but you can keep it all to yourself and snack on it throughout the day.
Crunchy, creamy, and delicious, the beauty of this salad is in the different textures, flavors, and nutritional content. Full of fiber, this salad also fills you up leaving you very satisfied. Read more
Roasted Sweet Potatoes, Beans, and Veggies is a catch-all name for an entree that has it all: potatoes, beans, greens, carrots, and mushrooms. Although the star of the show is the sweet potato (three different kinds), the other vegetables and beans add a lot of flavor (and nutrients) to the dish.
Two helpful hints: don’t skimp on the seasoning. Although the vegetables are delicious together, a few teaspoons of dried spices can really add a lot of zip to this dish. Read more
The Double A BCD Salad is a crunchy, colorful, nutritious and delicious salad that takes about 10 minutes to make. Made with 5 primary ingredients: apple, avocado, beans, celery, and dill, the Double A BCD Salad is full of nutrients, fiber, and flavor. So on those days when you don’t have a lot of time for food prep, consider making this amazing salad for lunch or supper. For an added boost of nutrition, serve the salad on a bed of greens. Read more
The classic Caesar Salad was one of my favorite salads for decades but after adopting a plant-based diet, this Mexican (yes, the Caesar Salad originated in Mexico) salad was no longer an option.
I would be less than honest if I didn’t admit I missed this classic side dish. But, not for long because I figured out how to make a tangy and creamy Caesar Salad without the eggs, anchovies, Worcestershire sauce, and parmesan cheese. At first, I relied on store-bought vegan salad dressings but most had a lot of oil, which I try to minimize and then, I realized two things: one, I could make my own creamy dressing using raw cashews; and two, Follow Your Heart® Dairy Free Parmesan makes the salad taste more authentic. Read more
Create Your Own Salad is a 21st century phenomena that appeals to a lot of people who want to decide what ingredients they want in a salad. Not satisfied with the one salad fits all, fans of Create Your Own Salad are by nature people who know what they like and are not afraid to speak up.
When I do take out, I often look for a place where I can create my own salad but when I’m at restaurant, it’s often more difficult (I try not to be that pain-in-the-ass customer who drives servers crazy, at least not to the extent of Meg Ryan’s character, Sally Albright in the 1989 classic “When Harry Met Sally,” but have come close). Read more
Kale Pesto Citrus Salad made with kale, pesto, and a navel orange is not your typical kale salad, but the combination of these three alpha ingredients makes for a truly delicious salad that is also nutritious and colorful. The other ingredients – beets and sliced almonds – are not as bold but add significant flavor and texture to a perfect Autumn salad.
The key to this salad is a light pesto dressing. I use Seggiano Kale Pesto* which captures the dark leafy green flavors of black kale (or “cavolo nero”), a hearty winter vegetable but a traditional pesto sauce is also delicious. My recipe calls for 2-3 tablespoons diluted with a 1/4 cup of water to make the dressing light. Don’t underestimate the importance of the navel orange pieces. The flavors of kale and orange work really well together. Read more