Recipe Round Up: Meal Salads

Vegan

This vegan dish is loaded with micronutrients and pairs well with absolutely anything… or can be eaten on its own as a meal. Bring this salad to your next dinner party and you’ll be the star of the show.

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Mediterranean chickpea salad, one of the most visited recipes on my blog. It’s so versatile, goes with everything. We are having it with falafels today. Here’s the recipe. 2 cups cooked chickpeas. about 1 can drained and rinsed, or freshly cooked 3 Persian cucumber, chopped, about 1-1/2 cups 1 jalapeño, finely chopped (optional) 2 1/2 cups baby/ cherry tomatoes sliced in halves if large or leave whole if small ones 1 medium sized red onion, sliced 1/2 cup pomegrate arils or an orange or your choice of fruit, chopped 1/2 cup sun-dried tomatoes, drained, olive oil preserved preferred 1 cup pitted Kalamata olives and green olives sliced ( I like to mix it up) 1/2 cup freshly chopped mint, dill or basil leaves ( I like to use all three together) 1 cup freshly chopped parsley leaves For Dressing 2-3 tablespoons your best cold pressed extra virgin olive oil 3-4 tbsps lemon juice 1/2 teaspoon Sumac 1/2 teaspoon red chili flakes 1 teaspoon Aleppo pepper (optional) 1/2 teaspoon zaatar 1 garlic clove, minced Sea Salt and black pepper DIRECTIONS In a large salad bowl, mix the salad ingredients together chickpeas, chopped cucumber, baby tomatoes, sun-dried tomatoes, olives, and fresh herbs. In a jar, add all the dressing ingredients extra virgin olive oil, lemon juice, minced garlic, salt and pepper, zaatar, chili flakes, sumac and spices. Drizzle the dressing over the salad and mix gentle to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve. When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed. Enjoy! #vegetarianrecipes #salads #f52grams #makesmewhole #beautifulcuisines #asparagus #prettyfood #fromabove #eatmoreplants #eatmoreveggies #imsomartha #nytcooking #bhgfood #foodandwine #f52grams #whp #mediterraneandiet #foodstyling #veganrecipes #eattheworld #whpcolorplay #thrivemags #thevegansclub #madefromscratch #vegan_veganfood #nourishdeliciously #easyrecipes #healthyrecipes @vibeisrael #vibeisrael

A post shared by Meera❤️ (@nourish_deliciously) on Feb 3, 2019 at 7:20am PST

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Ketogenic

Lettuce have some #realtalk right now; reading this recipe made our tummies rumble. The combination of honey mustard with chicken… AND avocado? Yes, please!

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Honey Mustard Chicken Salad With Bacon, Avocado and a crazy good 5 ingredient dressing that doubles as a marinade! Reposting a popular reader favourite, this Honey Mustard Chicken Salad has been remade all over the world time and time again! — The recipe is linked in my profile @cafedelites ! — https://cafedelites.com/honey-mustard-chicken-salad/

A post shared by Karina | Food Blogger (@cafedelites) on Jun 6, 2018 at 3:34pm PDT

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Vegetarian

If there’s one thing that is known for sure it’s that southwest inspired anything is positively delicious and this salad is no exception! Every bite is bursting with flavour – basically a fiesta for your mouth.

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SOUTHWESTERN PASTA SALAD. Delicious and hearty and fresh and healthy! As I type this I’m at the dentist, getting my tooth ache checked out which has turned out to be nothing but a headache (in both figurative and literal terms) for the past year. I just hope that I get the problem resolved sooner than later. I’m sick of only chewing on my right side! I want some equilibrium in my mouth! ???????????????????????????? RECIPE: INGREDIENTS… For the pasta salad 12 oz farfalle pasta 1 heaped cup black beans (canned) 1 1/2 cups corn 2 cups cherry tomatoes, cut into halves 1 orange bell pepper, cut into stripes 1 avocado, cut into medium-sized chunks 3 green onions, cut into rings 1/2 cup fresh cilantro, chopped For the dressing… For the lime dressing: 1 tablespoon fresh lime juice 2 tablespoon olive oil 1/2 teaspoon ground cumin 1 teaspoon paprika powder 1 tablespoon white wine vinegar 1 splash agave 1 tablespoon water 1-2 cloves of garlic, minced black pepper salt DIRECTIONS… 1. Cook the pasta according to the instructions on the package. Once cooked, rinse with cold water and set aside. 2. In a large bowl, combine all ingredients for the dressing. Add the ingredients for the pasta salad and stir well. Let the salad sit in the fridge for a couple of hours. Enjoy!

A post shared by Lauren ❁ Clark (@soulfullylauren) on Jun 25, 2018 at 1:29pm PDT

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Gluten-Free

Even with the sunshine pouring down in our snow-globe of a town it is still very much winter. Produce isn’t as readily available in our neck of the woods during this time of year which is we decided to share this scrumptious winter salad.

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Kale+avocados+shredded Brussels sprouts + goat cheese + pomegranate = The best winter salad EVER! ••• Link in profile ???????? ••• #brusselsproutskalesalad #saladeveryday #wintersalad #saladrecipe #brusselsproutsalad #glutenfreesalad #supergreens #saladlove #sidedishes #vegetariansalad #kalesalad #kaleyeah #cleaneatingrecipe #sidedish #saladlover #powerfood #brusselsprouts #thenewhealthy #cleaneatingrecipe #easyrecipe #rawfood #kale #foolproofeats #wholefoods #imsomartha

A post shared by Foolproof Living (@aysegul.sanford) on Feb 20, 2019 at 10:06am PST

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