Category Archives: salads

Skinny Green Salad with Blast of Fresh Herbs

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Serves 8

Instead of infusing the dressing with lots of fresh herbs, I chop them up and toss them in as lettuce. The result is super fresh herb flavor in every bite. It tastes refreshing and is very healthy.

6 cups mixed baby greens
1 handful halved cherry tomatoes
1/2 cup thinly sliced cucumber
1/4 cup toasted pine nuts
1/4 cup chopped fresh chives
1/2 cup chopped fresh dill
1/2 cup chopped fresh mint
1/2 cup chopped fresh flat-leaf parsley
5 thinly sliced radishes
1 avocado, cubed
1 carrot, thinly sliced
3 tablespoons olive oil
Juice of 1 lemon
1 teaspoon coarse sea salt

Wash and dry the greens. Toss them in a large mixing bowl with the cherry tomatoes, cucumber, pine nuts, chives, dill, mint, parsley, radishes, avocado, carrot, olive oil, lemon juice and sea salt.

Grilled Chicken and Romaine Salad with Tahini Lemon Dressing

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grilledchickensalad
Adapted from Sunset.com
Serves 4
1-1/4 pounds boned, skinned chicken breast, halved lengthwise
1 tablespoon plus 1/4 cup olive oil
1 teaspoon salt, divided
1 teaspoon pepper, divided
4 cups of chopped romaine lettuce
3 tablespoons tahini (sesame paste)
Zest and juice of 1 lemon
1 tablespoon honey
1 garlic clove, minced
2 small firm, crisp apples, cored and chopped
1/4 cup chopped toasted almonds
4 Medjool dates, pitted and chopped (1/4 cup)

Heat a grill or a grill pan to medium-high (about 450°). Brush chicken with 1 tablespoon oil and season with 1/2 teaspoon salt and pepper. Grill chicken, turning once, until just cooked through, 4 to 5 minutes total. Transfer to a plate.
Whisk remaining 1/4 cup oil in a small bowl with tahini, lemon zest and juice, honey, garlic, and remaining 1/2 teaspoon salt and pepper.
Chop chicken into bite-sized pieces, and place into a large salad bowl. Add apples, almonds, and dates. Add dressing and toss and serve.

Asian Kale Salad

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asian-kale-salad
Serves 4 – 6

1 bunch kale (about 8 oz.), chopped *If you have extra time and enjoy your kale a little softer and less bitter, try massaging a teaspoon of olive oil into the leaves before adding the rest of ingredients
1 bunch cilantro (about 4 oz.), chopped
3 green onions, thinly sliced on the diagonal
2 carrots, shredded (about 1 1/4 cups)
1/2 cup roughly chopped roasted almonds
1/4 cup reduced-sodium tamari or soy sauce
2 tablespoons seasoned rice vinegar
1 teaspoon toasted sesame oil
Pinch of red pepper flakes

Toss all ingredients together in a large salad bowl. Let sit, tossing often, until slightly wilted, 15 to 30 minutes.

3 Spring Salads To Enjoy

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asian-kale-salad
Winter comfort food no more! Spring is finally here! The minute warmer weather arrives in NY, I’m motivated to create light and fresh recipes. I also enjoy the outdoors so I like spring recipes that are quick and easy and allow for more time to enjoy the sunshine. However, just like the lazy winter blues shouldn’t compromise your meals neither should spring fever. Try these simple, light, and super tasty salad recipes. Welcome Spring welcome ☺

Grilled Chicken and Romaine Salad with Tahini Lemon Dressing
Asian Kale Salad
Mixed Green Salad with Coffee Vinaigrette

Good luck! Share your favorite spring salad recipes or any spring salad ideas in the comments below!