It was a gorgeous Southern California day to sit on the patio and enjoy this delicious fattoush salad inspired by my friend Mirey of High on Wholesome (check out her feed for the most vibrant, beautiful dishes!) There are different variations of this salad but I used what I had on hand. I chopped up a head of romaine lettuce, red onion, red bell pepper, persian cucumber, fresh dill and mint leaves. If you have purslane, it makes a nice addition.…
This summer salad is nutritious, light yet satisfying, kid-friendly and bursting with flavor! Mango, strawberries and avocado are tossed with fluffy quinoa, chopped spinach, crumbled goat cheese, pine nuts and dressed in a honey-lime vinaigrette. It’s perfect for lunch or dinner and is a crowd-pleaser at gatherings. Gather Salad 6 cups baby spinach, roughly chopped 1 cup strawberries, hulled and cut into ¼-inch thick slices 1 mango, diced ½ avocado, diced 1½ ounces goat cheese (omit for vegan) 2 tablespoons pine…
School was out for Spring Break and my friend and I were looking for some fun outdoor activities to do with our children. We packed them up in the car and headed to a local farm for a day of fresh air, exploration, play and discovery. There were several highlights from the day (enjoying a picnic lunch under a shady tree, feeding baby ducklings, wagon rides, watching a mama pig nursing her babes) but one of them was picking our own fresh, seasonal…
In her book, the Sprouted Kitchen Bowl + Spoon, Sara Forte explains why she chose this name for this delicious salad ~ “A last meal is composed of all your favorite things, right? This is a hodgepodge of some of my favorite things. The quality of the ingredients matters most. The avocado needs to be ripe, but not mushy, the leeks sauteed crispy but not oily, and the lettuce fresh and dried well so the dressing lightly coats each leaf.…
Salads in a jar are pretty to look at, but they’re a game changer for anyone who’s pressed for time but wants to eat well and feel good! I make a few in advance and store them in the fridge to eat throughout the week. It makes it so much easier when I’m home with the kids or when on-the-go, I simply toss a jar in my bag. No more missed lunches! To get started, you’ll want to use clean glass wide-mouthed jars…
This salad is full of simple nutrient dense ingredients and is light but satisfying. You can make it ahead of time, keep it in the refrigerator and have a great option ready to go for a snack or light meal. Gather 1 15 oz can organic chickpeas, drained and rinsed 2 cups quinoa 2 cups cherry tomatos, sliced in half 1 large bunch of parsley, tough stems removed and finely chopped 1 small red onion, diced Mustard-Tahini Dressing 1/2 cup…