May is Salad Month! Many times we think of salads as something that accompany your meals or as a lighter fare. In reality, a well designed salad can be a hearty meal in itself. For this week’s blog I’m featuring recipes that do just that.
Turmeric Roasted Chickpea Carrot Salad with Apple Cider Tahini Dressing is a nourishing, plant-based main meal salad. Put one can of drained chick peas and 8 sliced carrots into a bowl. Add olive oil, balsamic vinegar, ground turmeric, paprika, garlic salt, and pepper. Toss together and lay flat on a greased baking sheet. Bake in a 425 degree preheated oven for 25-30 minutes, turning halfway through. Remove and sprinkle with some salt and pepper. While the carrots are cooking you can make the dressing by blending together tahini or almond butter, apple cider vinegar, salt, maple syrup, almond milk, and a dash of cumin. Place the carrots and chickpeas in a large bowl and drizzle on as much dressing as you desire, then toss. Garnish with fresh parsley.
Courtesy of Cotter Crunch
Prawn Mango Avocado Salad with Noodles is a terrific no cook option for the warmer months. Start by soaking vermicelli noodles in boiling water, per packet directions, drain, then set aside. Create your dressing by combining sweet chili sauce, lime juice, olive oil, one minced clove of garlic, salt, pepper, chopped cilantro, and sugar in a bowl. Whisk the ingredients together. In another bowl, place 1 chopped avocado and 1 chopped mango. Drizzle 3 tablespoons of the dressing over and toss gently. On two plates, plates a few leaves of butter lettuce. Divide the noodles between the two plates. Spoon over the mango avocado mixture and then sprinkle on diced red onion. Top with cooked prawns and spoon on remaining dressing. Serve immediately.
Recipe Tin Eats
Fruits & Veggies–More Matters has a great Healthy Plates recipe …Blueberry and Chicken Pasta Salad with Field Greens that you’ve got to try. The salad consists of fresh blueberries, whole grain pasta, sliced chicken breast, field greens, chopped red onion, and chopped red bell pepper. A tangy dressing is made by blending fresh blueberries with olive oil, balsamic vinegar, Dijon mustard, honey, and salt.
Courtesy of Fruit & Veggies–More Matters
Check back next Monday when I’ll have some great ways to use asparagus.