Before you read one bit further, I should warn you that this salad was born out of an attempted 2-week commitment to a really, really strict eating regimen – the keto diet.
Continue reading “Salmon + avocado salad with rainbow cauliflower”
Tag: salad
Savory sweet potato + chicken bowl with yogurt & toasted walnuts
Being a child of the 90’s, I grew up knowing yogurt only as syrupy-pink and sickly-sweet, poured out of a plastic Yoplait cup, or worse – squeezed out of a packet (remember “GoGurt”?) I was never a fan of the stuff, preferring a bowl of crunchy kix soaked in milk for breakfast or a stack of crumbly oreos for a snack.
And then, somewhere around my freshman year in college, Chobani greek yogurt was introduced to the American market. Creamy, tangy, and satisfying, this was a distant cousin to the snack I had known as a kid. All of a sudden, yogurt became my perfect food. It’s high in protein, versatile, and pairs with all my favorite foods: jam, granola, nuts, nut butter. Heck, I think it works with chocolate.
But yogurt has a different, more savory application as well. Continue reading “Savory sweet potato + chicken bowl with yogurt & toasted walnuts”
White bean + chicken salad with artichoke, parm, & cucumber
If you haven’t heard, California still thinks it’s summer.
It’s been 85 + degrees here, hot, dry, and just perfect for the beach- not the pumpkin patch. While desperately longing to wrap myself in cozy scarves and whip up hot chocolate, I’m fanning my neck and rehydrating with iced tea.
Needless to say, we’re still in salad season here. I’m craving light and satisfying lunches: salads with a protein + veggies + greens. Continue reading “White bean + chicken salad with artichoke, parm, & cucumber”
Black bean + quinoa bowl with avocado, hummus, & veggies
This bowl was born out of a desire to eat all of my favorite foods at one time, and masquerade it as a grains + greens bowl. That means I get to eat avocado, hummus, and tortilla chips, and feel good about it. It’s a salad. It’s a grain bowl packed with vegetables. It’s vegan and gluten-free. And it’s also salty, crunchy, creamy, and perfect for lunch. Continue reading “Black bean + quinoa bowl with avocado, hummus, & veggies”
Lentil salad with artichoke, HB egg & mustard vinaigrette
Some flavor combos are unexpected and innovative, sort of like pairing your Nikes with your skinny jeans (still not sure where I stand on this). And others are classy and familiar, like pairing your flats with your skinny jeans. This is a salad in the flats + skinny jeans camp.
Continue reading “Lentil salad with artichoke, HB egg & mustard vinaigrette”
Spicy spinach salad with feta, jalapeno & black beans
Cayenne, cumin and spicy-sweet- this salad has got a kick. I made this for lunch one day when I got too lazy to make a salad dressing, and decided to just shake what I had right onto the spinach. I added the juice from a lime (or lemon will work), drizzled on some olive oil- and the spicy salad was born. Who says your spice selection is reserved for hot meals and dinnertime? Continue reading “Spicy spinach salad with feta, jalapeno & black beans”
Cucumber salad with yogurt, mint & preserved lemon
Summer vacation, 2015: lounging under a palm tree in Hawaii, sipping coconut-y cocktails. Summer vacation, 2016: sweating it out in Tangier, Morocco, navigating alleyways and battling salesmen in the souk. Don’t get me wrong- I love Morocco, and especially in the summer, when locals are out late, streets are packed with fresh fruit carts and there’s never a dull moment. Never.
But it is HOT in Africa in the summertime. The sun seems to be particularly strong and bright in this ancient North African city, hills are especially steep, and cultural standards had me wear pants-and-a-cardigan in shorts-and-a-tanktop kind of weather. When I returned home from my morning treks into the city, perusing rugs and visiting coffee shops, I wanted a cool shower and a long nap. But first, salad. Continue reading “Cucumber salad with yogurt, mint & preserved lemon”
Rice & greens bowl with summer veggies, feta & toasted pinenuts
I have some serious advice for all of those who are lucky enough to go to Trader Joe’s on a weekly (or daily) basis. I love Trader Joe’s. I love the weird fusion products and sampling station with tiny cups of coffee, and how the employees always ask about your weekend plans. I love how I’m surprised at how cheap it is, and I love their Mesquite Smoked Almonds.
But if you think you don’t like vegetables, maybe it’s because you’re buying them at Trader Joe’s. You’ve got to go to a farmer’s market, and spend an extra few bucks to get the good stuff. It will make a vegetable convert of you the first time you taste a sweet, perfectly tender tomato or crisp cucumber.
Continue reading “Rice & greens bowl with summer veggies, feta & toasted pinenuts”
Rice & greens bowl with summer veggies, feta & toasted pine nuts
I have some serious advice for all of those who are lucky enough to go to Trader Joe’s on a weekly (or daily) basis. I love Trader Joe’s. I love the weird fusion products and sampling station with tiny cups of coffee, and how the employees always ask about your weekend plans. I love how I’m surprised at how cheap it is, and I love their Mesquite Smoked Almonds.
But if you think you don’t like vegetables, maybe it’s because you’re buying them at Trader Joe’s. You’ve got to go to a farmer’s market, and spend an extra few bucks to get the good stuff. It will make a vegetable convert of you the first time you taste a sweet, perfectly tender tomato or crisp cucumber.
Continue reading “Rice & greens bowl with summer veggies, feta & toasted pine nuts”
Roast chicken salad with avocado and lemony miso dressing
Anyone who ever hated on salad obviously did not know its true purpose: an excuse to eat crunchy, salty, fatty foods while pretending to be healthy. As long as you layer cheese, nuts and meat with greens, you’ve got a salad. And that’s why I make a salad almost every day for lunch. So expect a lot of it on this blog.
This particular salad is an excuse to eat bits of roast chicken with avocado and roasted almonds, all smothered in miso and lemon juice. It’s crunchy, salty, tangy, a little creamy and very satisfying. Continue reading “Roast chicken salad with avocado and lemony miso dressing”
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