SUPERFOOD SALAD
Just starting a health kick, getting off the sauce for the next 30 days and back to the gym. This recipe just came to me, so thought I'd share! It is great with salmon, boiled eggs, and avocado.
Provided by Superfoods
Categories Salad Vegetable Salad Recipes
Time 1h20m
Yield 2
Number Of Ingredients 15
Steps:
- Bring water to a boil in a saucepan. Add quinoa and bring back to a boil. Reduce heat and cover; simmer until tender, about 20 minutes. Pour into a strainer; run cold water over quinoa to cool slightly.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato and beet; cover and steam until tender, about 15 minutes. Add edamame; steam until tender, about 5 minutes. Drain and cool until running water.
- Combine tomato, red bell pepper, spinach, red onion, balsamic vinegar, olive oil, lemon juice, garlic, and black pepper in a large bowl. Fold in cooked quinoa, sweet potato, beet, and edamame. Top salad with goat cheese.
Nutrition Facts : Calories 368.1 calories, Carbohydrate 55.7 g, Cholesterol 5.6 mg, Fat 12 g, Fiber 9 g, Protein 11.7 g, SaturatedFat 2.8 g, Sodium 147.5 mg, Sugar 11.2 g
SUPERFOOD SALAD
Full of great veggies and high-fibre quinoa, this easy-to-make salad is nutritious, delicious and super-satisfying. Top with juicy pomegranate seeds for a great burst of flavour.
Provided by Jamie Oliver
Categories Healthy lunchbox Vegetables Sweet potato Feta Potato Healthy meals Mains
Time 40m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Scrub and chop the sweet potatoes into 2.5cm chunks. Place into a roasting tray with the chilli flakes, ground coriander and cinnamon, a drizzle of olive oil and a little sea salt and black pepper, then toss well.
- Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.
- Meanwhile, cook the quinoa in boiling salted water according to the packet instructions.
- Slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender.
- Once cooked, drain and rinse the quinoa under cold running water, then leave to cool along with the broccoli. Remove the sweet potato from the oven and leave it to cool, too.
- Meanwhile, toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes, then transfer to a pestle and mortar and crush lightly.
- Halve the pomegranate and squeeze half the juice into a large bowl. Add 3 times as much extra virgin olive oil, the lime juice and balsamic vinegar. Whisk well and season to taste.
- Add the cooled broccoli and sprouts to the dressing, then snip in the cress. Roughly chop the coriander (stalks and all), finely slice the chilli and add to the bowl along with the quinoa and sweet potato.
- Toss well, spread out on a serving platter, then scoop out and dot over the avocado flesh.
- Bash the reserved pomegranate half with a wooden spoon so the seeds come tumbling out and scatter these over the platter along with the nuts, snip the cress on top, then serve with the feta crumbled over the top.
Nutrition Facts : Calories 386 calories, Fat 18.4 g fat, SaturatedFat 3.3 g saturated fat, Protein 11 g protein, Carbohydrate 46.9 g carbohydrate, Sugar 11.3 g sugar, Sodium 0.7 g salt, Fiber 5.3 g fibre
BEST SALAD RECIPES: EASY GREEK SALAD
One of our favorite salad recipes! This easy Greek salad recipe is a flavorful, refreshing side dish!
Provided by Jeanine Donofrio
Categories Salad
Time 15m
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
- On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.
SUPERFOOD SALAD
This recipe is from Kitchen Matters: More than 100 Recipes and Tips to Transform the Way You Cook and Eat by Pamela Salzman. It is reprinted here with permissions by Da Capo Lifelong Books. Learn more about what makes this a "superfood salad" in the post above.
Provided by Pamela Salzman
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put all of the dressing ingredients in a medium-size bowl and whisk to combine. Alternatively, put them in a jar with a screw-top lid and shake to combine.
- Add all of the salad ingredients to a large bowl. Drizzle on the salad dressing and toss to evenly coat.
MAYAN SUPPER SALAD
This makes a great backyard salad. Great flavor. It is the type of salad that lets you add ingredients as your imagination soars!
Provided by Happy Harry 2
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan, combine quinoa and 2 cups water. Bring to boil, reduce heat to low and simmer 15 minutes or until all liquid is absorbed. Fluff with fork and place aside to cool.
- ASSEMBLY:.
- Combine cooled quinoa, corn, 1 tbls juice, pineapple, scallions and oil. Season with salt and pepper to taste.
- In separate bowl, combine garlic, beans, tomato, 1 tbls juice, cilantro and 1/4 cup sunflower seeds.
- TO SERVE:.
- Spread bean mixture onto a serving platter and mound the quinoa on top.
- Garnish with additional sunflower seeds.
- Arrange wedges of lemon or lime around edges.
Nutrition Facts : Calories 412.3, Fat 11.4, SaturatedFat 1.4, Sodium 10, Carbohydrate 64.1, Fiber 13.4, Sugar 3.9, Protein 17.5
SUPER SALAD (ADAPTED FROM WHOLE FOODS SUPERFOOD SALAD)
You will feel SUPER after eating this healthy salad!! Packed with high fiber veggies and nuts it is very satisfying.
Provided by tamitamtams
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine and toss.
- **All the measurements are estimates. I typically eyeball everything based on how much I want to make. I like to chop both the kale and cabbage well because it allows all the ingredients to incorporate better and it is just yummier that way. This salad stores really well in an air tight container in the refrigerator minus the dressing. I like to portion it out into single serving containers for ease as well as when I add the dressing I just replace the lid and shake to distribute the dressing.
TWELVE SUPERFOODS SALAD
This superfood salad is packed with 12 superfoods! This is a great clean out the fridge meal and is easily customized to suit whatever you need to use up.
Provided by Averie Sunshine
Categories Salad
Time 25m
Number Of Ingredients 16
Steps:
- Cook quinoa according to package directions, likely cooking with 1 cup water to the 1/2 cup dry quinoa. Transfer about half of the cooked quinoa to a very large bowl. I don't use all the quinoa for the salad and save the rest for another use. I find it too difficult to cook less than 1/2 cup dry quinoa.
- Cook edamame according to package directions. Drain and add to the bowl.
- To the bowl, add the kale, blueberries, grapes, dried cherries, cheese, sunflower seeds, walnuts, and stir to combine; set aside.
- To a glass mason jar with a lid (or similar jar with a lid), add the orange juice, olive oil, garlic, salt, pepper, seal with lid, and shake vigorously to combine; about 1 to 2 minutes.
- Add the Greek yogurt and shake until creamy and incorporated, about 1 minute. Taste and check for seasoning balance, adding more salt, pepper, etc. as necessary. I prefer this dressing to be on the saltier side because it's going to be coating a large bowl of unseasoned kale, vegetables, and quinoa and you need it to read salty out of the jar to properly flavor the salad.
- Add desired amount of dressing to salad, toss well to combine, and serve immediately. Extra dressing will keep airtight in the fridge for up to 1 week; shake vigorously before using.
Nutrition Facts : Calories 480 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 24 grams fat, Fiber 4 grams fiber, Protein 33 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 968 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
NUTRIENT-PACKED COLORFUL SUPER SALAD RECIPE BY TASTY
Boring salads no more! This colorful super salad is the perfect way to start the new year off with a bang. Carrot, broccoli, kale, cabbage, red bell pepper, and creamy avocado are just a few of the many ingredients that pack in tons of various vitamins, minerals, and antioxidants to boost your health, AND they taste delicious! Crazy! This dish will be your new staple recipe to get tons of nutrients in one meal.
Provided by Matthew Johnson
Categories Lunch
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a liquid measuring cup, combine the mustard, maple syrup, ginger, garlic, sesame seeds, cayenne, apple cider vinegar, lemon juice, and olive oil. Whisk until fully incorporated. Season to taste with salt and pepper.
- Add the kale, carrots, red cabbage, broccoli, red cabbage, bell pepper, avocado, walnuts, and parsley to a large serving bowl.
- Pour desired amount of dressing over the salad and toss until everything is well coated.
- Garnish with more toasted sesame seeds
- Enjoy!
Nutrition Facts : Calories 397 calories, Carbohydrate 26 grams, Fat 31 grams, Fiber 9 grams, Protein 9 grams, Sugar 10 grams
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