Southwest Salad
Ingredients
For the Veggies
- 1 medium sweet potato, peeled and cut into small wedges about ¼-inch thick
- 2 cups purple cabbage, chopped
- 2 tablespoons avocado oil
- ½ teaspoon sea salt
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ cup pepitas, toasted
- 10 ounces baby spinach, roughly chopped
For the Salsa
- 2 medium tomatoes, finely diced (about 1½ cups)
- ½ small white onion, finely diced (½ cup)
- ½ cup cilantro, finely chopped, tightly packed
- ¼ cup lime juice
- ¼ cup olive oil
- ¼ teaspoon ground cumin
- ½ teaspoon sea salt
- 1½ teaspoons fresh garlic, pressed
For the Chicken
- 4 small boneless, skinless chicken breasts (about 1¼ pounds)
- 1 tablespoon avocado oil
- ½ teaspoon sea salt
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
For the Garnish
- 1 avocado, sliced
- 1 lime, quartered
Directions:
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- Mix ...
Creamy Thai Carrot Salad
Sauce Ingredients:
- 1/2 cup water
- 1/2 cup raw cashews
- 2 tbsp lemon juice
- 1 tbsp tamari
- 1 small piece ginger
Bowl Ingredients
- 1 cup carrot noodles
- 1 cup squash noodles
- 1/3 cup chopped cilantro
- red chili flakes to garnish
Directions:
- Blend all sauce ingredients in the blender until creamy.
- Spiralize the veggies with the spiralizer and set aside until ready to use.
- Pour sauce over noodles, garnish and serve fresh!
For more recipes by Chef Jenny Ross check out her blog here!
Chicken Salad Jars
Ingredients
- 2 Meyer lemons, zested and juiced
- 1 cup + 2 tsp extra-virgin olive oil, divided
- ½ cup white wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 orange, juiced
- ½ cup fresh basil leaves
- 1 tsp sea salt, divided
- 1/2 tsp ground pepper, divided
- 1 lb. boneless, skinless, pasture-raised chicken breast
- 1 tsp fresh Italian flat-leaf parsley
- 1 long hot-house cucumber, cut into chunks
- 1 pint cherry tomatoes, halved
- 1 cup chickpeas, drained
- 1 avocado, cut into chunks
- 1 can hearts of palm, drained and sliced
- ¼ cup pumpkin seeds (pepitas)
- 4 cups Green Leaf lettuce, chopped
- 4 32-oz mason jars
Directions
- Mix lemon juice, 1 cup olive oil, vinegar, mustard, garlic, orange juice, basil, 1/2 tsp salt, and 1/4 tsp pepper in a blender on high speed to make the salad dressing. Set aside.
- In a bowl, add chicken, remaining salt and pepper, parsley, 2 tsp olive oil, and 1 tbsp lemon zest and massage with hands to coat the chicken.
- Heat grill to 350 ...
Raw Shaved Brussels Salad w/ Maple Balsamic Dressing
Greek Protein Salad
Serves 2 entrees
Greek Protein Salad
Ingredients
2 cups cooked quinoa
1 red bell pepper, chopped
1/2 cup cucumber, chopped
1 cup chickpeas
1/2 red onion, finely chopped
1/4 cup kalamata olives, cut in half
1/2 cup roasted red pepper, chopped
1/3 cup fresh basil
1/4 cup Daiya Vegan Cheese
Direction
- Prepare salad by adding all ingredients in a large bowl and mix.
- Mix all the salad dressing ingredients together in a small jar.Cover with lid and shake until incorporated.
- Pour half the salad dressing onto the quinoa salad and taste it. If you would like more dressing, add more.
Lemon Oregano Dressing
2 tablespoon lemon juice
1 tablespoon red wine vinegar
1/3 cup olive oil
1 tablespoon Dijon mustard
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 teaspoon maple syrup
Salt and pepper to taste
Quinoa Greek Salad
This is a quick and easy recipe that doesn’t take too long to prep or make. Quinoa is an excellent source of protein, and it makes a great replacement for rice.
Ingredients
- 3 cups cooked quinoa
- 1 yellow bell pepper, diced
- 1 cup baby tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup kalamata olives, sliced
- 1/2 cup finely minced red onion
- 1 cup chopped roasted red peppers
- 1 avocado diced
- Salt and Pepper to taste
- Protein of choice (chicken, steak, shrimp tuna)
Optional Add in :
Radishes, Arugula, Peppercinis, Broccoli
Dressing (Yields 1/2 cup)
Ingredients
¼ cup extra-virgin olive oil
2 tablespoon red wine vinegar
1 lemon, juiced
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon dried basil
Salt and pepper to taste
Directions
Add all the ingredients to a container with a lid. Cover and shake until combined. Add salt and pepper as needed. Store in fridge up to 5 days.
Equally divide the quinoa, yellow bell pepper, cherry tomatoes, cucumbers, olives, minced red...
