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Grape Tomato and Avocado Salad

Ingredients: 1 pint grape tomatoes, halved 1/2 cup cilantro 1 tablespoon extra-virgin olive oil 1 tablespoon lemon juice 2 avocados, chopped 1/4 teaspoon salt Method: In a non-reactive glass bowl toss together tomatoes, parsley, oil, lemon juice, and onions. Add avocados and salt and toss gently. PER SERVING:190 calories (140 from fat), 16g total fat, 2.5g saturated fat, 0mg cholesterol, 210mg sodium, 13g carbohydrate (7g dietary fiber, 4g sugar), 3g protein

Strawberry Kale Salad with Nutty Granola Croutons

Lemon honey mustard dressing 3 tablespoons olive oil 2 tablespoons lemon juice (about 1 small lemon) 1 tablespoon smooth Dijon mustard 1½ teaspoons honey Sea salt and freshly ground pepper, to taste Nutty granola "croutons" 1 cup old-fashioned oats ½ cup raw shelled pistachios (or walnuts or pecans) ½ cup whole almonds ½ cup raw sunflower seeds ¼ cup raw sesame seeds 1 tablespoon fennel seeds ¼ teaspoon cayenne pepper

Quinoa with Roasted Veggies

1 cup 1/2-inch cubes peeled butternut squash 1 cup 1/2-inch cubes peeled sweet potato 1 tablespoon onion granules 1/4 teaspoon fine sea salt 1/4 teaspoon ground black pepper 3/4 cup quinoa, rinsed and drained 1 1/2 cup low-sodium vegetable broth 1/2 cup slivered almonds, toasted 1/4 cup chopped fresh parsley Juice of 1 lemon (about 2 tablespoons)

Kale Waldorf Salad

4 cups packed finely chopped raw kale 1 large red apple,Fuji or Honeycrisp, chopped, divided 1 cup thinly sliced celery 1/2 cup walnuts, toasted and chopped, divided 1/4 cup plus 2 tablespoons craisins, divided 2 tablespoons Dijon mustard 2 tablespoons water, more if needed 1 tablespoon red wine vinegar 1/8 teaspoon sea salt

Black Bean Salad with Avocado-Lime Dressing

1 ripe avocado, mashed 1/4 cup chopped fresh cilantro 2 tablespoons lime juice 2 (15-ounce) cans no-salt-added black beans, rinsed and drained 4 cups shredded romaine lettuce 1 cup grape tomatoes, halved 1 small red bell pepper, chopped 1/2 cup toasted pumpkin seeds Method: In a large bowl, whisk together avocado, cilantro and lime juice until blended. Add beans, lettuce, tomatoes, corn, pepper, pumpkin seeds and toss until evenly coated.

Cabbage Slaw with Gala Apples and Walnuts

2 cups shredded green cabbage 2 cups shredded red cabbage 1 tablespoon apple cider vinegar 1/8 teaspoon fine sea salt 1/8 teaspoon ground black pepper 2 Gala apples, cored and very thinly sliced 1/2 cup walnuts, toasted and chopped In a large bowl, toss together green and red cabbage, vinegar, salt and pepper. Just before serving, add apples and walnuts and toss again.

2 lbs. brussels sprouts 2 Comice Pears 1/2 cup hazelnuts 1/2 cup cooked bacon 1 cup De Puy Lentils 1/2 cup olive oil 2 heaping tbsp dijon mustard 1 tbsp honey 2 tbsp of red wine vinegar salt/pepper to taste

Quinoa Salad with Chicken, Grapes and Almonds

2 cups water 1 1/3 cup quinoa Salt and pepper, to taste 2 tablespoons white wine vinegar 2 tablespoons olive oil 2 cups shredded cooked chicken 1 1/2 cup green or red grapes, quartered 1/2 cup sliced almonds, toasted cook quinoa and let it simmer until tender and most of the liquid is absorbed,15 to 20 minutes. Uncover and set aside to let cool. In a large bowl, whisk together vinegar, salt and pepper. Slowly add the oil, whisking well. Add quinoa and toss to combine. Add chicken,etc.

Quinoa Wrap With Black Beans, Feta And Avocado

Spinach Quinoa Salad with Roasted Grapes, Pears, & Almonds Recipe on twopeasandtheirpod.com Love this healthy salad!