Blueberry Kale Salad

This salad is so pretty to look at, easy to create, and incredibly healthy for your brain, your blood, your whole body really!

INGREDIENTS:

  • 6  cups (more or less) curly kale leaves, thick stems removed and leaves tornBlueberry Kale Salad
  • 1 tbsp fresh lime juice
  • 1 tbsp mushed avocado
  • 1/2 tsp each sea salt and fresh ground black pepper
  • 1 small avocado, peeled, pitted & cut into bite sized chunks
  • 1 small green apple, cored and sliced into thin pieces
  • 3 tbsp raw pumpkin seeds
  • 1/4 cup fresh blueberries
  • ½ cup red cabbage finely sliced
  • ½ cup broccoli in tiny florets

DRESSING

  • 1/4 cup fresh or thawed frozen blueberries
  • Flesh of one avocado
  • 2 tbsp apple cider vinegar
  • 1 tsp peeled and minced fresh ginger
  • 1 tsp raw honey
  • 1/4 tsp each sea salt and fresh ground black pepper

INSTRUCTIONS:

  1. In a large bowl, combine kale, lime juice, 1 tbsp mushed avocado and 1⁄2 tsp each salt and pepper. Use your hands to massage mixture into kale, until leaves have wilted just slightly. Transfer to a serving platter. (If you’re in a hurry to serve this you can chop the kale quickly rather than tear it).
  2. Prepare dressing: In a blender, combine all dressing ingredients and 3 tbsp water (more or less as needed) and blend on high until smooth, about 1 minute.  Taste this and see if it needs anything – more ginger, honey or salt, maybe a dash of tamari…  As with any salad dressing you need to make it taste the way you like it – never just follow the recipe!
  3. Gently mix 2/3 of the dressing with broccoli florets, red cabbage, avocado chunks, and apple and spoon over top kale. Top with pumpkin seeds, fresh blueberries and any sprouts you have (optional so don’t sweat it).
  4. If you’re not vegan you can add feta cheese.
  5. Drizzle remaining dressing over top of your gorgeous creation and enjoy!

 

Arugula Salad with Roasted Squash & Candied Pecans

Butternut SquashA yummy salad with a taste of fall!

Enjoy!

     Liz

 

 Servings: 4

Ingredients:

  • 1 tablespoon vegan margarine
  • 1/2 cup pecan halves
  • 1 tablespoon brown sugar
  • 1 package fresh arugula (or use a combination greens if you don’t like the strong taste of arugula)
  • 1 granny smith apple, cored, sliced quite thin and cut into bite-size pieces
  • 1 cup roasted squash, cubed into small bite size pieces
  • 2 tbsp organic dried cranberries
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • Salt & pepper to taste

Preparation:

  1. Melt margarine in small frying pan over low heat.
  2. Add pecans and brown sugar.
  3. Cook 2 to 3 minutes, stirring constantly until mixture is caramelized.
  4. Spread out on wax paper to cool.
  5. Mix the oil & vinegar and add the apple as it is sliced to prevent browning.
  6. In bowl toss together arugula (or other greens), pecans, cranberries, apple and squash with the dressing and serve immediately.

Note: To make ahead for a special dinner–toss apple with dressing so that it doesn’t turn brown. Layer apple on top of greens, squash, and pecans. Cover with plastic wrap and put in refrigerator until needed, tossing just before serving.

If you are not vegan you could add a cheese like feta, or a sharper cheese to contrast the apple & sweet pecans.

Mango Salad

Ingredients:

3 semi-ripe green-to-yellow mangoes
Basil leaves
Half of red bell pepper
Half of green bell pepper
Chili bean paste

Preparation:

1. Cut the mangoes, red & green bell peppers into thin elongated stripes (about 1 ½ inch in length)
2. Chop 5-6 leaves of basil
3. Mix together mangoes, red & green bell peppers
4. Add a pinch of salt (1/8 tsp) & optional sugar (1/4 tsp)
5. Add 1/4 tsp of chili bean paste
6. Toss & enjoy!

Serve it with extra hot sauce available for those who like it extra spicy!

Spicy Chickpea Salad with Cranberries and Lime

Ingredients:

1 cup bulgur wheat or quinoa
420 g can of chickpeas drained and rinsed
1/2 cup dried cranberries

Dressing

Grated rind and juice of 1 lime
2 tbsp extra virgin olive oil
1 tsp ground cumin
1 tbsp clear honey
2 cloves garlic, crushed

 

Preparation:

1. Prepare bulgur wheat or quinoa and set aside to cool.
2. Put chickpeas and cranberries in a bowl and toss with all the dressing ingredients. Add snow peas for a nice crunch and great colour.
3. Drain bulgur wheat or quinoa really well (use a strainer with very small holes) and mix into salad.

To add some colour and crunch chop some snow peas and toss it in.

– See more at: https://www.sugarridge.ca/chickpea-salad.html#sthash.GBzEbLzP.dpuf

Baby Spinach and Beet Salad

Baby Spinach and Beet Salad

Ingredients – vary the quantities as needed.

Raw beets
Baby spinach
Dried figs
Fig chevre or other vegan cheese
Pumpkin seeds – raw
Balsamic vinegar
Flax oil (substitute olive oil if necessary)

Soak the dried figs in hot water for at least one hour.  You can soak them overnight if you remember to set them aside.

Peel the beets and grate them.  Toss with spinach.

Drain the figs and keep the water.  Boil the fig water until it is relatively thick – you’re making fig syrup.  Cut the figs into small pieces and remove the stems.  Add the figs to the salad.

Add the fig chevre in small pieces and toss.

Dressing:  Mix the fig syrup, and equal parts of balsamic vinegar and flax oil.  Pour over the salad and toss well.

Top with raw pumpkin seeds.