This colorful Greek Salad includes red bell peppers, yellow bell peppers, cucumbers, grape tomatoes and kalamata olives. Healthful and fresh, it is then topped off with a 3-2-1 salad dressing made from balsamic vinegar, stone ground mustard, and dark maple syrup. You will be amazed at how much flavor you can get without adding any salt or oil!
Pulverizing cauliflower into “couscous” is a great way to make a delicious grain-free salad. It can be toasted or served raw, plus tastes great with any combination of herbs and veggies. This recipe is a take on traditional couscous flavors with the inclusion of golden raisins, toasted pumpkin seeds, cumin, and mint. We also add ground sumac, an essential Middle Eastern spice with a tart flavor reminiscent of lemon.
Our Quinoa Power Salad is well rounded, offering a mix of vitamins and nutrients from vegetables like red bell pepper, carrot, lettuce and avocado, and protein from cannellini beans. Easy to prepare, the prep work can be completed while the quinoa is boiling, then simply toss and serve.
Here is one of my favorite simple spring salads. Four Color Crunch Salad is made using fresh corn, shelled garden peas, bell pepper, jicama, and avocado. For variation, try substituting the green peas for edamame or the red bell pepper for cherry tomatoes or rehydrated sun-dried tomatoes.
Chad Sarno is helping us out with some of his favorite recipes from his healthful, whole food, plant-based kitchen. This week he shares his recipe for a mouth-watering Cabbage Salad that is clean, whole, easy to make, and yummy! Cabbage, bell pepper, onion, avocado, and a variety of herbs are combined then tossed with an amazing sweet and spicy Almond Chile Sauce.