I know. I know. Most of you guys might not like salads because it’s boring, bland and doesn’t contain any meat, but hear me out. I can help you by changing your perspective on salads, because I once was in those shoes. I used to hate salads, but now I like it. It’s all about knowing your ingredients and finding the ones you like. It may take long and need some experimenting, but it will be all worth it. Here are some salads that I can bet my life on and you should to. But be mindful that most salads lasts around 3-5 days.
- Smokey broccoli salad
4 heads broccoli heads, chopped
1/2 red or yellow onion, finely chopped
2 stalks celery, chopped
1/3 cup dried cranberries
1/2 cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon honey
1 tablespoon smoked paprika
Directions:
Mix everything into a large mixing bowl until evenly coated. Serve cold.
2. Kale and carrot salad with blueberry and lemon dressing
1 bunch kale, chopped
1 cup carrots, shredded
1/2 cup green cabbage, shredded
1/2 cup sunflower seeds
1 cup blueberries
3 lemons, juiced and zested
1 cup extra virgin olive oil
1 teaspoon dijon mustard
pinch of salt
Directions:
In a large mixing bowl, add kale, carrots, cabbage and sunflower seeds. For the dressing blend blueberries, lemons, olive oil, dijon mustard and salt together. Add dressing in the vegetable mix and mix well.
3. Quinoa salad with sweet and sour dressing
1 cup white quinoa
2 cups water
1/2 English cucumber, diced
1 red pepper, diced
2 stalks celery, diced
2 cups carrots, shredded
1/2 cup parsley, chopped
1/2 cup of your favorite nuts or seeds
3 lemons, juiced, zested
1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
3 tablespoon honey
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
Directions:
In a small pot, add water and quinoa. Bring it up to a roaring boil. Then turn off the hear and cover with a lid. Let it sit for 20 minutes.
Once quinoa is cooked and cooled, transfer into a large mixing bowl and add all ingredients. Mix well.
The Culinary Storyteller 