Sometimes eating a salad can feel like a bit of a chore.
We like them, but now and then we find ourselves in a salad rut, in need of some inspiration to shake up the lunch box or dinner plate. Here’re three summer salads that will restore your love of all things green.
Strawberry, Avocado and Blue Cheese Salad
Assemble ingredients in a large bowl:
6 cups fresh baby spinach
2 1/2 cups strawberries, hulled and sliced
1 avocado, peeled and diced
100g crumbled gorgonzola, blue or feta cheese
1/4 cup sliced almonds, toasted
half a small red onion, thinly sliced
poppyseed dressing
For the dressing simply combine:
1/2 cup olive oil
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoons poppy seeds
1/2 teaspoon mustard
salt and pepper
Via Seay Standford
Raw Kale Salad with Tahini Dressing to Convert Kale-Haters
Assemble ingredients in a large bowl:
4 cups chopped raw kale (about 1/2 small bunch)
3/4 cup shredded carrots
1 small avocado, diced
1/2 cup red onion, finely diced
2-3 Tbsp seeds or nuts
For the dressing simply combine:
2 Tbsp tahini
2 Tbsp maple syrup
3 Tbsp fresh lemon juice + pinch of zest
1 Tbsp extra virgin olive oil
2-3 pinches cayenne
pinch of salt + a few pinches of black pepper
Via Lunchbox Bunch
Asian-style Chicken and Slaw
Assemble ingredients in a large bowl:
3 cups cooked chicken, shredded (about 2-3 chicken breasts)
3 carrots, peeled and julienned or grated
6 scallions, halved lengthways and sliced
½ head cabbage, thinly sliced
½ head red cabbage,thinly sliced
3 cups fresh spring greens mix or romaine lettuce, chopped
2 oranges, peeled and thinly sliced
fresh cilantro leaves
sliced almonds
For the dressing simply combine:
½ cup fresh orange juice
¼ cup rice vinegar
¼ cup soy sauce
3 tablespoons grated fresh ginger
1 tablespoon honey
1 tablespoon hoisin sauce
1 tablespoon sweet red chilli sauce
½ tablespoon Korean hot pepper paste (Gochujang), optional
3 tablespoons toasted sesame oil
Via HipFoodieMom
