Power Greens and Nut “Meat” Salad
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RECIPE TYPE Lunch |
DIETARY INFO Vegan, Gluten-free |
SERVING SIZE 1 |
TOTAL TIME 10 min |
Ingredients:
- 1 cup spinach
- 1 cup arugula
- ½ cucumber
- ½ cup ribboned beets (can slice cooked beets, or can spiralize raw beets for a crunch)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
For the nut “meat” topping:
- 1 cup walnuts (halves and pieces works great)
- ¼ cup toasted sesame seeds
- 1 garlic clove
- 1 teaspoon chili flakes
- ½ teaspoon turmeric
- ½ teaspoon coriander
- ½ teaspoon ground ginger
Instructions:
- 1. Pulse all topping ingredients in a food processor until chunky, like the texture of ground meat.
- 2. Taste it first, then season with salt and pepper if need be.
- 3. Slice cucumber into rounds, and ribbon or spiralize your beets.
- 4. Toss with the greens, olive oil, and lemon juice. Once combined, top with your nut mixture and enjoy!
Antioxidant Powerhouse Salad With Blueberries and Goat Cheese
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RECIPE TYPE Lunch |
DIETARY INFO Vegan, Gluten-free |
SERVING SIZE 2 |
TOTAL TIME 10 min |
Ingredients:
- 1 ½ cups arugula
- ¼ cup cooked and chopped beets (We like them sliced into strips.)
- ½ grated carrot
- ¼ cup pomegranate arils
- ¼ cup blueberries
- ¼ cup walnuts, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Goat cheese
- Salt and pepper to taste
Instructions:
- Mix the arugula and carrots with the olive oil, lemon juice, and salt and pepper to taste, assembling the rest of the ingredients on top for a vibrant pop and more control over each delicious bite.
- The ultimate refreshing sweet and salty combo.
Arugula and Roasted Vegetable Salad
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RECIPE TYPE Lunch |
DIETARY INFO Vegan, Gluten-free |
SERVING SIZE
2 |
| PREP TIME
1 hr |
COOK TIME
5 min |
TOTAL TIME
1 hr 5 min |
Ingredients:
- 2 cups arugula
- 1 cup cauliflower florets
- 1 cup butternut or acorn squash, cubed
- 1 cup asparagus, chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Toppings:
- Walnuts
- Pomegranate arils
- Soft-boiled quail eggs
- Pink salt
Instructions:
- Preheat the oven to 375 degrees.
- Chop cauliflower into florets if you’re working with an entire head.
- Peel skin off of butternut squash, or leave on for acorn squash.
- Scoop out the pulp and seeds. Discard the seeds or save for later use.
- Chop the pulp into 1- to 1 ½ -inch cubes.
- Chop asparagus into 1 ½ – to 2-inch pieces.
- Toss the cauliflower florets, asparagus, and cubed squash with olive oil.
- Roast all vegetables together in a preheated pan for 45 minutes. Check the asparagus after 30 minutes to make sure it’s not burning. Remove asparagus if it looks finished first.
- While the veggies are roasting, boil a small saucepan of water.
- When boiling, drop in 3 quail eggs, and boil for 3 ½ minutes.
- Transfer them to an ice bath for 5 to 10 minutes to cool before peeling.
- After the veggies are roasted, assemble your salad. Combine your arugula and roasted vegetables.
- Toss with the olive oil, lemon juice, and salt and pepper to taste.
- Top with your walnuts and pomegranate seeds for a little crunch and tart sweetness. In between bites, dip your quail eggs in some pink salt, and munch for a pop of protein. Super filling and nutritious!
