© 2018 HolisticRX by Bianca Klotsman 

7 Go-To Salad Recipes

June 29, 2018

 

I absolutely adore salads! They’re the perfect way to get your veggies in and the options are unlimited! Honestly, I rarely follow recipes and love to just throw a bunch of random ingredients in a bowl. I tend to use what I have in my kitchen that day and love to get creative with it! Salads are super easy, delicious and you can pretty much put anything you want in them. I’ve created some recipes below to use as a guideline, but feel free to play around and use your fave ingredients! 

 

 

Salad Tips:

  • I always buy organic pre-washed greens so that I can just throw it into a bowl! No excuses here!

  • Try to create a variety of textures in your salad

  • Add a protein to create a more filling meal

  • Add healthy grains to bulk the salad up 

  • Add nuts and seeds for a crunch and healthy fats 

  • Try to eat in season 

  • Play around with different ingredients and constantly switch it up 

  • Add fresh herbs for a pop of flavor 

  • Be Creative!

 

Basic Greek Salad 

Ingredients: 

  • 1-2 heads of romaine 

  • 1 tomato, diced

  • 1 cucumber, diced

  • 1 bell pepper, diced

  • 1/4 cup red onion, diced

  • 1/4 cup kalamata olives, sliced

  • 1/4 cup organic chickpeas, rinsed

  • Handful chopped fresh parsley 

  • Optional: 1/4 cup crumbled feta cheese 

 

Refreshing Arugula Salad

Ingredients: 

  • 3-5 cups arugula 

  • 1 cup peas (Fresh or Frozen, Thawed) 

  • 1/4 cup sliced or chopped almonds 

  • 1 cucumber, sliced or chopped

  • 5 radishes, sliced or chopped

  • Optional: 1/4 cup finely chopped mint and dill 

 

Arugula Spring Salad

Ingredients: 

  • 3-5 cups arugula 

  • 1 bunch asparagus (cooked on skillet for about 7-10 minutes)

  • 1/4 cup roasted red peppers

  • 1 avocado, sliced

  • 1/2 cup cherry tomatoes, halved

  • Fresh alfalfa sprouts 

  • Fresh basil

  • 1/4 cup pine nuts

 

Kale Salad:
Ingredients: 

  • 3-6 cups finely chopped kale

  • 1 avocado (1/2 to massage in, 1/2 on top) 

  • 1 cucumber, diced

  • 1/4 cup cranberries (I prefer no sugar added)

  • 1/4 cup pumpkin seeds 

  • 1/4 cup walnuts

  • Optional: fresh basil, chopped

*I always massage my kale as it makes it more tender and easier to digest. In this recipe, I decided to massage the kale with 1/2 an avocado and some lemon juice for about 2-3 minutes. You could also massage with olive or avocado oil.

 

Mixed Greens:

Ingredients: 

  • 3-5 cups mixed greens/mesclun 

  • 3 cooked beets (peel & wrap each beet in tin foil with a dash of coconut oil & bake for about 30 minutes until tender) 

  • 1 green apple, chopped

  • 1 cup cherry tomatoes, halved

  • 1 bell pepper, chopped

  • 1/4 cup pecans or pumpkin seeds 

  • Optional: 1/4 cup crumbled goat cheese

 

Spinach: 

Ingredients: 

  • 3-5 cups spinach 

  • 1 can organic chickpeas, rinsed

  • 1 cup cherry tomatoes, halved

  • 1/2 cup quinoa, cooked

  • 1/2-1 avocado 

  • 3 tablespoons finely chopped dill 

  • 1/2 red onion, sliced

 

Sweet Potato Salad (greens-free)

Ingredients: 

  • 1-2 medium sweet potatoes (cubed, drizzled with avocado oil , salt, pepper + paprika & baked for about 25 minutes on 450F)

  • 2 medium tomatoes, chopped

  • 1-2 cucumbers, chopped

  • 1/2 cup red onion, sliced

  • 1/2-1 cup organic chickpeas, rinsed

  • 1/4 cup fresh basil, chopped

 

 

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