#salad Archives » Kay's Clean Eats

Classic Cesar Salad

Classic Cesar Salad is full of crisp chopped romaine, crunchy croutons, parmesan, and tossed in a creamy caesar dressing. 

I love Cesar salad! Supposedly Cesar salad originated in Tijuana sometime in the 1920s, now I am sure there is some speculation with that, so don’t quote me, ha! So let’s talk Cesar salad! As a child, I refused to eat Cesar because of the fishy taste. Little did I know that it would taste different everywhere you go. It seems like some go heavy on the anchovies and some don’t. Anchovies are a hard pass for me!

My version of classic Cesar salad has NO ANCHOVIES, I just can’t guys! I know it a personal taste preference but these taste buds just don’t like the mix of anchovies and Cesar! However, Cesar dressing is still so dang delicious and creamy without those little fishies. 

Cesar Dressing

Cesar dressing is garlicky, creamy, and cheesy from the freshly grated parmesan. Currently, because of pregnancy, I am not using raw eggs, so I used a mix of mayo and sour cream which came out so good! The dressing is so creamy but not too thick, honestly,  it’s just perfect!

Love delicious salads, also try:

Yield: 5 servings

Classic Cesar Salad

Classic Cesar Salad

Classic Cesar Salad is full of crisp chopped romaine, crunchy croutons, parmesan, and tossed in a creamy caesar dressing. 

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Cesar Dressing

  • 1/4 cup mayo, I used avocado mayo
  • 1/4 cup sour cream
  • 1 tsp red wine vinegar
  • 1/2 tsp Worcestershire sauce 
  • 1/2 tsp caper juice
  • 1 small garlic clove
  • 4 tsp shredded parmesan
  • 1 tsp lemon juice
  • salt and pepper to taste, I used 1/4 tsp salt, 1/2 tsp black pepper

Cesar Salad

  • 2 romaine hearts, about 7 cups chopped romaine
  • 1/3 cup shredded parmesan, or more if desired
  • 1/2 cup croutons, or more if desired

Instructions

For the dressing

  1. Place all ingredients in a small blender and blend till smooth, or place all ingredients in a small mason jar with a lid and shake till combined.

For the Cesar Salad

  1. Chop romaine lettuce into bite-sized pieces and place in a large serving bowl. Top with grated parmesan and croutons. Drizzle dressing over salad and toss. Taste and season with more salt and pepper if desired. Serve immediately. Enjoy!

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 276Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 17mgSodium: 457mgCarbohydrates: 19gFiber: 6gSugar: 9gProtein: 6g

Summer Grilled Peach & Herbed Goat Cheese Salad

Summer Grilled Peach & Herbed Goat Cheese Salad is a delicious seasonal salad with simple hearty ingredients. This salad is made with peppery arugula, bright sweet grilled peaches, earthy herbed goat cheese, quinoa, and almonds for crunch. 

grilled peach salad

The beauty of this salad is that you could throw in any seasonal produce and make it delicious! If you can’t find peaches you can use strawberries, cherries, blueberries, tomatoes, or raspberries in their place. But because it is summer around here peaches are so sweet and abundant and just bring so much sweet flavor to this salad so I highly recommend you use peaches if you can find them!

I am a huge fan of goat cheese, but I get it’s not for everyone. You can sub burrata, feta, or fresh mozzarella in this salad. There is nothing I love more than grilled onions, so just being extra I added some, not a fan keep them out. This healthy and fresh grilled peach salad is perfect for lunch or a side salad at dinner. Want to make it a complete meal, just add your favorite protein on top!

Love delicious salads, also try:

Yield: 3-4 servings

Summer Grilled Peach & Herbed Goat Cheese Salad

Summer Grilled Peach & Herbed Goat Cheese Salad

Summer Grilled Peach & Herbed Goat Cheese Salad is a delicious seasonal salad with simple hearty ingredients. This salad is made with peppery arugula, bright sweet grilled peaches, earthy herbed goat cheese, quinoa, and almonds for crunch. 

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Honey Mustard Vinaigrette

  • 1 tbsp lemon juice
  • 1/4 cup olive oil
  • 1/2 tbsp yellow mustard
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1 tbsp honey
  • salt to taste

For the Salad

  • 2 ripe but firm peaches 
  • 5 ounces arugula
  • 1/2 cup cooked quinoa
  • 2 oz herbed goat cheese, or more if desired
  • 1/4 cup slivered almonds
  • 1/4 white onion, cut in rings

Instructions

  1. Place all vinaigrette ingredients in a 1 cup mason jar with a lid and shake until mixed.
  2. Preheat your grill or grill pan to medium-high heat and brush with oil. Grill the peaches and onion rings for 3 minutes per side. Remove with a spatula.
  3. Place the arugula in a large salad bowl with quinoa, peaches, onion, goat cheese, and slivered almonds.
  4. Toss with vinaigrette, serve immediately, ENJOY!

Southwestern Chopped Chicken Salad

Southwestern Chopped Chicken Salad is loaded with tons of veggies, chicken, crispy tortilla chips, and tossed in a creamy southwestern dressing made from greek yogurt. This is a salad we can all agree on!

This salad is perfect for a warm summer night dinner or Bbq. Southwestern Chopped Chicken Salad is loaded with tons of flavor and texture. For the dressing I went with a Greek yogurt-base, however, you could easily sub any fiesta or ranch dressing you may like! 

Its been so hot here, summer is truly my favorite season, I love warm weather and long beach days with the kids. This summer will be my first being super pregnant during summer months, not sure how much I will be loving summer in August and September, haha! One thing I know for sure is that this Southwestern Chopped Chicken Salad will be on repeat, such an easy and delicious meal! I used rotisserie chicken which makes this meal a 15 min prep time, whoo!

Ingredients for Southwestern Chopped Chicken Salad you will need plus substitutions:

  • Chicken, grill your own, use rotisserie or sub ground turkey or beef.
  • Tortilla chips, use your favorite, personally I go for the saltiest & crunchiest around, you don’t want to leave this ingredient out! 
  • Cheddar cheese, but any cheese you like will work pepper jack and Monterey jack would be great. 
  • Lettuce, crunchy romaine is best in this salad.
  • Corn, you can use fresh sweet corn or drained canned corn.
  • Black beans, but use your favorite!
  • Tomatoes
  • Avocado, never pass on avocado!
  • Red onion
  • Cilantro  

There are lots of options when throwing this salad together, if you want to keep this more of a side dish you can leave out chicken completely! If you’re making this for the week add avocado and dressing before serving. Do not toss the salad until you are ready to serve, nobody likes a soggy salad. Lastly, ENJOY!

LOVE FRESH AND EASY SALADS, ALSO TRY:

Yield: 6 servings

Southwestern Chopped Chicken Salad

Southwestern Chopped Chicken Salad

Southwestern Chopped Chicken Salad is loaded with tons of veggies, chicken, crispy tortilla chips, and tossed in a creamy southwestern dressing made from greek yogurt. This is a salad we can all agree on!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Southwestern Salad Dressing

  • 1/2 cup plain Greek yogurt
  • 1 garlic clove, minced
  • 1 lime, juice of
  • 1/2 tsp chili powder
  • 1/2 tso cumin
  • 2 tbsp avocado oil
  • 1/4 tsp smoked paprika
  • 1/2 tsp apple cider vinager
  • 1/2 tsp agave
  • salt to taste

Southwester Salad

  • 7 cups chopped romaine (about 2 romaine hearts)
  • 1 cup corn kernals
  • 1 cup black beans
  • 1 cup diced tomatoes
  • 1/4 cup diced red onion
  • 3/4 cup shredded cheddar cheese
  • 2 1/2 cups chicken breast, cubed
  • 1 large avocado, diced
  • 1 cup crushed tortilla chips
  • 1/2 cup cilantro leaves

Instructions

  1. Whisk all dressing ingredients together, except salt. Taste and add salt to your liking. Let dressing sit a minimum of 10 minutes for flavors to meld.
  2. Add all salad ingredients to a salad bowl. If you are serving later add chips and avocado before serving.
  3. Before serving toss the dressing in the salad or serve on the side, enjoy!!

 

Strawberry Fields Salad

Strawberry Fields Salad is a seasonal favorite. This salad is made with sweet strawberries, feta, grilled chicken, red onion, dried cranberries, candy pecans, and mixed greens all tossed in a  balsamic vinaigrette. This is the summer’s official salad!

Summer is here and this teacher (okay fill in distance learning teacher) ended school a week early! I mean the kids just needed a break and I feel like I did a pretty damn good job considering this whole COVID situation happened so abruptly. Happy Summer break everyone! Speaking of the kids, they love this Strawberry Fields Salad, and it is so easy to make ahead. 

The first time I tried strawberry fields salad was in Missouri! What the heck was I doing there… well I was a competitive swimmer through college and our national meets were always in Missouri, very different than Calfornia, but very beautiful!

I used to think fruit in the salad was weird, but I saw someone order in the restaurant and got order envy so I went ahead and ordered it too! Oh my gosh, its hands down my favorite salad, EVER!

How To Make This Salad Even Easier 

Salads are easy to assemble and make, essentially they are fool-proof. You can purchase grilled chicken strips and candy pecans at your grocery store and throw everything together in a matter of minutes! As far as dressing goes, I always prefer to make my own, it just tastes better!

Love fresh and easy salads, also try Easy Pasta SaladChinese Chicken Chopped Salad, and Mediterranean Chickpea Salad Bowl.

Yield: 5-6 servings

Strawberry Fields Salad

Strawberry Fields Salad

Strawberry Fields Salad is a seasonal favorite. This salad is made with sweet strawberries, feta, grilled chicken, red onion, dried cranberries, candy pecans, and mixed greens all tossed in a  balsamic vinaigrette. This is the summer's official salad!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

Candy Pecans

  • 1 cup pecan pieces
  • 3 tbsp cane sugar
  • 1 tbsp water
  • 1/4 tsp salt

Grilled Chicken

  • 2 chicken breast, about 1 pound
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/8 tsp smoked paprika
  • 1/8 tsp salt

Salad

  • 4 cups mixed greens
  • 2 cups baby spinach
  • 2 cups strawberries, sliced
  • 1/4 red onion, sliced
  • 1/2 cup feta crumbles
  • 1/2 cup dried cranberries
  • 1 avocado, sliced

Balsamic Vinaigrette

  • 1/4 cup avocado oil
  • 1/4 cup balsamic vinegar
  • 2 tbsp pure maple syrup
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • salt to taste

Instructions

Candy Pecans

  1. Preheat oven to 350 degrees F and line a small baking sheet with parchment paper.
  2. In a small pan over low heat combine cane sugar and water, whisk till sugar is dissolved, and add in pecans. Coat pecans in sugar water and turn off the heat. Transfer to the baking sheet and bake for 10 minutes. Remove from oven and set aside to fully cool.

Grilled Chicken

  1. In a small bowl combine garlic powder, onion powder, smoked paprika, and salt. Rub both sides of chicken breast with the spice mix.
  2. Heat a cast-iron skillet or grill to medium-high heat. Cook chicken flipping once until cooked through, about 5-6 minutes aside. Let chicken rest 5 minutes before slicing.

Balsamic Vinaigrette

  1. In a small jar whisk together avocado oil, balsamic vinegar, pure maple syrup, dried oregano, dried basil, garlic powder, and salt to taste

Salad

  1. Place mixed greens and spinach in a large bowl or platter. Top with sliced strawberries, sliced grilled chicken, feta crumbles, candy pecans, red onion, avocado slices, and dried cranberries.
  2. Do not toss salad until you are ready to serve. I like to serve the dressing on the side in case there are leftovers!


Chinese Chicken Chopped Salad

Chinese Chicken Chopped Salad is a restaurant favorite that is crunchy, packed with flavor, and easy to make.

Chopped salads are some of my favorites! This Chinese Chicken Chopped Salad is packed with veggies, chicken, and tossed in a delicious vinaigrette. Every bite gives you a little bit of everything. This salad is restaurant-quality you can have at home, oh and totally more healthy!

I’ve been meaning to share this recipe with you for some time now! Literally, if I order a salad while out to eat is always Chinese Chicken Chopped Salad. But here’s the thing I hate ordering salads when out, they are always so skimpy on ingredients and way overpriced. Making salads at home is 100% better in my opinion! 

Love quick and delicious salads, also try Beet and Goat Cheese Salad + Golden Balsamic Dressing and Tuscan Kale Salad with Apples.

Yield: 5 servings

Chinese Chicken Chopped Salad

Chinese Chicken Chopped Salad

Chinese Chicken Chopped Salad is a restaurant favorite that is crunchy, packed with flavor, and easy to make.

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

Vinaigrette

  • 1 tsp crushed ginger
  • 1 garlic clove, minced
  • 3 tbsp rice vinegar
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tbsp agave
  • 2 tbsp avocado oil

Salad

  • 2 cups red cabbage, shredded
  • 2 cups green cabbage, shredded
  • 1 romaine heart, chopped
  • 1 cup shredded carrots
  • 1/2 cup cilantro leaves
  • 3 green onion springs, diced
  • 2 cups shredded chicken breast (rotisserie works great)
  • 11 oz canned mandarin oranges, drained, for serving
  • 1/4 cup toasted cashews, for serving
  • 1/4 cup sliced almonds, for serving

Instructions

  1. For the Vinaigrette Combine crushed ginger, minced garlic, rice vinegar, soy sauce, agave, and avocado oil in a small jar and whisk till combined. Set aside.
  2. For the Salad place romaine lettuce in a large bowl, top with red and green cabbage, carrots, cilantro, green onion, and chicken. Pour vinaigrette on top of the salad and gently toss to combine.
  3. Serve immediately, topped with nuts and mandarins, as desired. Enjoy!

Mediterranean Chickpea Salad Bowl

This Mediterranean Chickpea Salad is a light and fresh dish with delicious flavor. Packed with veggies, herbs and the perfect dressing to go with it. Serve up the best healthy vegetarian Mediterranean bowl today!

You will soon learn my love for meals in a bowl. It just feels so complete all nestled inside a bowl! For lunch today I whipped up this insanely easy and delicious Mediterranean Chickpea Salad, then added it to my very own style nourish bowl. Honestly, this bowl hit the spot! Now that the weather is warming up salads are making a way back into my heart. 

So I totally get salads can be boring, but I promise you will not find a boring salad around here! Mediterranean Chickpea Salad is filled with juicy cherry tomatoes, crisp cucumbers, chickpeas, parsley, red onion, and feta all tossed it in delicious dressing to bring it all together. It is the perfect salad to serve with any meal or to have on its own. 

Eating Mediterranean Chickpea Salad in a nourish bowl is my favorite way to enjoy it.  I filled the bowl with quinoa, arugula, hummus, and warm pita bread, so good! Make this salad once and serve it up with different dishes all week! This nourish bowl is a must-have for me at least once a week!

Love easy and delicious salads also try, Beet and Goat Cheese Salad + Golden Balsamic Dressing, Creamy Cashew Dressing, and Tuscan Kale Salad with Apples.

Yield: 4 servings

Mediterranean Chickpea Salad Bowl

Mediterranean Chickpea Salad Bowl

This Mediterranean Chickpea Salad is a light a fresh dish with delicious flavor. Packed with veggies, herbs and the perfect dressing to go with it. Serve up the best healthy vegetarian Mediterranean bowl today!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Mediterranean Chickpea Salad

  • 15.5 oz can chickpeas, drained
  • 1 cup cucumbers, diced
  • 1 cup cherry tomatoes, halved
  • 3/4 cup parsley leaves, diced
  • 1/3 cup red onion, diced
  • 1/4 cup feta crumbles

Dressing

  • 2 garlic cloves, minced
  • 2 tbsp lemon, juice of
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp dried oregano 
  • 1/2 tsp agave (can sub sugar)
  • salt to taste (I used about a 1/2 tsp)

For the Bowl

  • 1/2 cup quinoa, cooked, or more as needed
  • 1/2 cup arugula, or more as needed
  • 1 heaping spoonful roasted garlic hummus
  • 1 warm pita bread, cut in triangles

Instructions

  1. In a large bowl toss together chickpeas, tomatoes, cucumbers, onion, parsley, and feta.
  2. Make the dressing, in a small jar whisk together minced garlic, lemon juice, olive oil, red wine vinegar, oregano, agave, and salt.
  3. Pour dressing over salad and toss. Enjoy
  4. To make a nourish bowl serve over quinoa and arugula. Top with hummus and warm pita bread.

Creamy Cashew Dressing {Vegan & Paleo}

Creamy Cashew Dressing is easy to make with just a few simple ingredients. This dressing brings the most simple dishes to life, it is vegan, gluten-free, and refined sugar-free.

I love sauce, dips, spreads I pretty much need it on everything I eat. Cashew based dressing is my favorite, I also love Chipotle Cashew Cream!! I love to put Creamy Cashew Dressing on my salads, buddha bowls, and roasted veggies. You can dump this dressing on just about any savory bowl and it will be delicious! I seriously love all sauces but this one I make the most.

So today was a clean out the fridge day and roast all the veggies about to wilt over and die. We are usually pretty good at eating our veggies especially me, but my first trimester and veggies were not blending well. I had to stick to soups and smoothies to eat my veggies, thankfully were out of the trimester! Now in the second, I want nothing more than buddha bowls and big fresh salads, but still loving my carbs too, ha!

How to make Creamy Cashew Dressing 

 

This is a very easy recipe to make. Add all ingredients to your blender and blend till smooth and creamy! I use a Vitamix which also heats the dressing little so I chill mine in the fridge before eating. Keep the dressing stored in the fridge for up to 1 week in a sealed jar. 

Love amazing dressings, you must also try Chipotle Cashew Cream and Vegan Basil Cream Sauce!

Yield: 6 servings

Creamy Cashew Dressing {Vegan & Paleo}

Creamy Cashew Dressing {Vegan & Paleo}

Creamy Cashew Dressing is easy to make with just a few simple ingredients. This dressing brings the most simple dishes to life, it is vegan, gluten-free, and refined sugar-free.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 cup soaked cashews, drained and rinsed
  • 2  garlic cloves
  • 2 tbsp lemon juice
  • 1 tsp maple syrup
  • 1/4 cup avocado oil
  • 1 tsp apple cider vinegar
  • 1/2 cup filtered water
  • Salt to taste

Instructions

    1. If you have not soaked cashews overnight, place cashews in boiling hot water and let soak for 15 minutes, then drain thoroughly.
    2. Place cashews, garlic, lemon juice, maple syrup, avocado oil, apple cider vinegar, and salt in a high-speed blender.
      Blend on high, and slowly add in the water, scrape down sides as needed. Blend till smooth and creamy, about 30 seconds to 1 minute.
    3. You can serve immediately or refrigerate. Leftovers will keep in the fridge for 1 week.

Notes

Prep time does not include soaking the cashews, I recommend you do this the night before or flash soak them in hot water for 15 minutes.

Beet and Goat Cheese Salad + Golden Balsamic Dressing

Beet and Goat Cheese Salad is incredibly delicious and simple to make! Tossed in a golden balsamic dressing this is the perfect salad for every occasion. 

beet and goat cheese salad

No salad pleases my taste pallet more than beet and goat cheese salad. The combination mixed with my golden balsamic dressing makes for an irresistible salad! Do not worry if you don’t like goat cheese because feta is an excellent substitute or no cheese. I bought this salad to my in-laws on Thanksgiving and it was a hit even with all the amazing thanksgiving side dishes! 

The very first time I had beet and goat cheese salad was 5 years ago at my brother-in-law’s wedding, this salad pretty much swept my pregnant self off my feet. Since then I have been putting this salad into our weeknight meal rotation. My kids and hubby both love it which is a big bonus and I will never complain when they are eating their greens. 

Beet and Goat Cheese Salad is healthy and delicious! I use arugula however I have subbed it with baby spinach and it was equally delicious. This salad will taste great with any baby lettuce or spring mix. I bring this salad most places I am asked to bring a salad. This salad is dedicated to all my people who are always asked to bring a salad if you know you know! So if you are one of those you better make the most delicious and aesthetically pleasing salad around!

Why do I love this salad so much?

  • Simple ingredients: arugula, beets, candy pecans, and a bosc pear. I purchased all my ingredients at Trader Joes. 
  • Flexibility: you can swap out arugula for baby spinach. Any nut will work however I highly recommend candy pecans or walnuts. I love goat cheese especially with this salad but feta is an easy swap. 

Love great tasting salads, also try Tuscan Kale Salad with Apples!

Yield: 8

Beet and Goat Cheese Salad + Golden Balsamic Dressing

beet and goat cheese salad

Beet and Goat Cheese Salad is incredibly delicious and simple to make! Tossed in a golden balsamic dressing this is the perfect salad for every occasion. 

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Beet and Goat Cheese Salad

  • 8 oz arugula
  • 1 Bosc pear cored and sliced 
  • 5 oz package or steamed and peeled beets
  • 1/2 cup candied pecans
  • 4 oz goat cheese 

Golden Balsamic Dressing

  • 1 tsp yellow mustard
  • 3 tbsp golden balsamic vinegar 
  • 1 tbsp white balsamic reduction 
  • 1/4 cup extra virgin olive oil or avocado oil
  • 1 tbsp agave
  • 1 tsp dried oregano
  • salt & pepper

Instructions

  1. Add all dressing ingredients into a jar ( like a mason or wreck jar) place cap on and give it a few shakes. Taste and adjust salt if needed.
  2. Dice beets into small pieces.
  3. Core and slice pear thinly.
  4. Add arugula to a salad bowl and top with beets, pear slices, and candy pecans.
  5. Crumble goat cheese and place on top of the salad.
  6. Add salad dressing, toss and combine.

Tuscan Kale Salad with Apples

Tuscan Kale Salad is the perfect Fall salad full of sweet, crisp, and savory flavor! A simple salad to make and healthy too!

Do you love Fall salads!? I sure do!! This big bowl of kale salad will make you a kale lover! This year and every other year I get asked to bring a salad to my in-law’s Thanksgiving lunch. Every year I make a different one and this year, in particular, I haven’t decided yet! I know it is in 2 days…ha! It’s a toss-up for me between kale salad or arugula beet and goat cheese! I really love salad and am terrible and making choices! 

My husband and Kale salad have come along way! Their relationship started when we met, haha! We did have a good 3-year vegan run together in what feels like forever ago! Sometimes I feel like people have to acclimate to the taste of kale, I get it its not for everyone but I do believe it becomes an acquired taste! In fact, hubs actually ask me for kale salads! Especially this one it’s just so good!!

The flavor in this salad is amazing, you get a little bit of everything! I used a mix of granny smith apples and honey crisp. I kept this salad super-low maintenance👌 and used candy pecans from traders also snagged my dried cranberries there too! 

The dressing I made was absolutely delicious and really brings all the flavors together. The blend lemon poppy seed is one of my favorites! This kale salad is easy to make and full of incredible flavor, I just love it so much!

How do you make Tuscan Kale Salad

  • Start by washing 2 heads of latticinio kale and pulling the leaves off the stems. To do this start and the bottom of the stem with you figure tips around the stem and pull it all the way to the top, dispose of stems. The Stems can be rather rough so do not skip this step
  • Chop kale and place in your salad bowl
  • Slice your apples and avocados and place them on top of your kale.
  • Sprinkle with croutons, dried cranberries, parmesan, and candy pecans.
  •  In a mason jar or a small bowl combine your salad dressing ingredients. 
  • Pour your dressing over your salad, toss, serve, and enjoy!

Leftovers

This is not like other salads that become a wilted mess overnight! Latticino Kale is a tougher leaf and will keep 1-day before it starts looking very sad. The longer you let the kale sit in the dressing the more flavorful your salad will be. 

If you make this Tuscan Kale Salad, please leave this recipe a rating!! I absolutely love hearing and engaging with you! 

Love recipes with kale, also check out Kale, Broccoli, and Cheddar Quiche.

Yield: 10

Tuscan Kale Salad with Apples

Tuscan Kale Salad with Apples

Tuscan Kale Salad is the perfect Fall salad full of sweet, crisp, and savory flavor! A simple salad to make and healthy too!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 2 heads kale, shredded
  • 1 granny smith apple, thinly sliced
  • 1 honey crisp apple, thinly sliced
  • 2 medium avocados, thinly sliced
  • 1 5 oz bag candied pecans, I used Trader Joes brand
  • 1/2 cup dried cranberries
  • 1/2 cup of unexpected cheddar Trader Joes brand, shredded (or sub parmesan)
  • 1 cup croutons
  • Lemon Poppy Seed Dressing:
  • 1/4 cup extra virgin olive oil or avocado oil
  • 1 lemon, juiced ( 2 tbsp)
  • 2 tbsp shallot, finely diced
  • 1 tsp poppy seeds
  • 2 tsp yellow mustard
  • 1 tsp apple cider vinegar
  • 2 tsp agave ( if you like a sweeter dressing you can always taste and adjust by adding more)
  • salt & pepper to taste

Instructions

Start by washing 2 heads of latticinio kale and pulling the leaves off the stems. To do this start and the bottom of the stem with you figure tips around the stem and pull it all the way to the top, dispose of stems.
Chop kale and place in your salad bowl.
Slice your apples and avocados and place them on top of your kale.
Sprinkle with croutons, dried cranberries, parmesan, and candy pecans.
 In a mason jar or a small bowl combine your salad dressing ingredients. 
Pour your dressing over your salad, toss, serve, and enjoy!

Notes

If you prefer a sweeter salad dressing, add in a little more agave, taste and adjust to your desired level of sweetness.

Nutrition Information:

Yield:

10

Serving Size:

1 | 8 freestyle points |

Amount Per Serving: Calories: 249Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 7mgSodium: 172mgCarbohydrates: 25gFiber: 6gSugar: 15gProtein: 4g

Mexican Quinoa Salad

The most delicious and fresh Mexican Quinoa Salad of all time. Full of things you most likely already have on hand! This is a complete meal, but also goes great with your favorite choice of protein. The salad is vegan friendly, gluten and refined sugar free. Filled with protein rich black beans, fresh veggies, and creamy avocado all tossed in  tangy lime dressing. It is the perfect vegetarian meal to add to your weekly menu rotation.

Quinoa, like I said before, so NOT 2018. It slowly has been pushed aside by queen cauliflower. In my opinion quinoa is way better.  I incorporate quinoa into my weekly lunch rotation on the regular. Did you know that quinoa is a complete protein? It is healthy, very easy to make and relatively cheap when you get in from the bulk section. I always try to get all my nuts and grains from the bulk section to help keep grocery costs down.

Full of fresh corn, cilantro, avocado chunks, tomatoes, red onion, garlic, black beans, a touch of cumin and oregano, all dressed in tangy lime juice… It will make your taste buds sing, so dang delicious!

If you use this salad for meal prep just leave out the avocado and store in the fridge. This is a great dish to bring to a summer party or potluck! The flavors are amazing and combine so well. If you can’t find fresh corn just use thawed frozen corn kernels. I used white quinoa with mine but tricolor would work great too. If you want to pack a little heat in your dish add in a dash of cayenne.

Mexican Quinoa Salad

The most delicious and fresh Mexican Quinoa Salad of all time. Full of things you most likely already have on hand! This is a complete meal, but also goes great with your favorite protein choice. The salad is vegan friendly, gluten and refined sugar free.
5 from 1 vote
Prep Time 15 d
Course Main Course
Cuisine Mexican

Ingredients
  

  • 2 3/4 cup quinoa (1 cup of dry quinoa cooked)
  • 3/4 cup black beans, drained and rinsed
  • 3/4 cup corn kernels
  • 1/2 cup red onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup tomatoes, diced
  • 1 avocado, cut into small squares
  • 1/2 cup cilantro leaves, loosly packed
  • 2 limes juiced, about 5 tbsp
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 2 tbsp olive oil can sub avocado oil
  • salt to taste

Instructions
 

  • Add all ingredients into a medium size bowl, gently toss. Taste for seasoning and enjoy!
Keyword salad