Salads

Hoppin John Zucchini Salad

1/2 cup long-grain brown riceHoppin John Zuccini Salad

2 medium zucchini shredded

1 clove garlic, minced

1/2 cup red onion minced

1 red bell pepper, chopped

1/2 cup fresh chopped parsley

2 ears corn, cut off the cob

2 cups cooked black-eyed peas

1 avocado, diced

Zest of one lime

Juice of 2 limes

Sea salt

A few dashes of cayenne pepper

Chopped tomato for garnish

 

Boil 1 cup water, add rice, lower heat to simmer, and cook for 20 – 30 minutes until tender. Let cool.  Place all other ingredients in a large salad bowl. Mix well. Salt to taste. Gently mix in tomatoes or garnish on top each serving.

 

Chickpea Quinoa Salad with Kale

1 cup quinoaSummer Chic Pea Salad with Kale
2 cups chopped kale
1 avocado, divided
Juice from 2 lemons and 1 lime
1 red bell pepper, chopped
1 cucumber, cut in 1/4 inch cubes
2 cups grape tomatoes cut in half
1 cup fresh corn
2 cups cooked chickpeas
1/2 cup finely chopped red onion
1/2 cup finely chopped parsley
1 clove garlic, minced
1 avocado, cubed
Sea salt

Bring 2 cups water to boil. Add quinoa, reduce heat to low and cook until tender, about 15 minutes. Let cool before adding to salad. To speed up the cooling process, spread out on a small baking pan and place in freezer for 5 minutes.

Place chopped kale in a large salad bowl. Massage kale with 1/4 of the avocado and lemon juice until tender. Add remaining ingredients and toss. Salt to taste.

 

Hoppin John Salad with Kale

1/2 cup long grain brown rice
2 cups finely chopped kale
1 avocado, halved, pitted, and scored in small chunks
5 T lime juice
1 T unseasoned rice vinegar
1 clove garlic, minced
4 green onions, sliced
4 stalks celery, diced
1 red bell pepper, diced
1/2 cup fresh chopped parsley
1 cup raw corn, fresh off the cob
2 cups cooked black-eyed peas
Sea salt
1/4 t cayenne pepper
Chopped tomato for garnish

Boil 1 cup water, then add rice, lower heat to simmer, and cook for 25 – 30 minutes until tender. Place chopped kale in a large salad bowl and add 1/4 of the avocado, lime juice, and garlic. With hands, message kale until tenderized and well coated with avocado and lime juice. Add remaining ingredients, along with remaining avocado. Mix well. Salt to taste. Gently mix in tomatoes or use as a garnish on top of each serving.

Mediterranean Kale Salad

Mediterranean Kale SaladFresh basil and vine-ripened tomatoes are key ingredients in this absolutely delicious Mediterranean Kale Salad recipe. It’s satisfying and filling on it’s own and would also be great accompanying your Memorial Day barbecue. 

3/4 cup millet or quinoa, uncooked
4 – 5 oz. kale, finely chopped (about 4 cups)
1 14 oz. can black olives, chopped
1/3 cup fresh lemon juice
1 cup tightly packed basil leaves, finely chopped
1 red bell pepper, finely chopped
1 cup finely chopped red onion
3 medium tomatoes, chopped
2 cups cooked white navy, great northern, or kidney beans
2 cups raw corn
3 T balsamic vinegar
Sea salt

Boil 1 1/2 cups water in a medium saucepan. Add grain, reduce heat to low, and simmer until tender, about 20 minutes. Let cool.

Place kale in a large bowl. Add olives and lemon juice to kale. Using your hands, massage kale, olives and lemon very well until the kale is bright green and tender.

Mix in remaining ingredients. Add more lemon juice or balsamic vinegar if needed. Salt to taste.

Texas Caviar

Need a potluck dish that everyone will love? This is it!! Standard American family tested and approved!

 Texas Caviar

2 ears of fresh corn cut off cob

2 bell peppers (1 red & 1 orange) chopped

2–3 tomatillos chopped (optional)

1 small red onion chopped

4 jalapeños seeded and minced

4 or 5 Roma tomatoes chopped

1 large clove garlic crushed

2–3 limes juiced

1/2 – 1 tsp salt

Fresh ground pepper

1–2 tsp chili powder

Sweet Vinegar Dressing to taste*

1 large avocado diced

2 cups cooked black beans

 

Combine everything in a large bowl and mix well. Serve with your favorite tortilla chips.

I make my own by cutting a stack of corn tortillas in half. Then quarter each half. Lay them on a cookie sheet and bake at 260 degrees for 20 minutes or until crisp.

*Sweet Vinegar Dressing                                              

Cover 1 cup pitted dates in rice vinegar for 8 hours. Blend until smooth. Add water if needed to thin and to weaken the strength of the vinegar flavor. Store dressing in a glass jar in the refrigerator.

 

Mediterranean Zucchini Salad

This is an easy and delicious salad that is great for hot summer days. For a Mexican flare, use black beans instead of kidney, avocado instead of olives, use Mexican seasonings and use rice vinegar instead of balsamic vinegar.

 

 1/2 cup quinoa or millet, uncooked185854_4391207383406_707019508_n

3 zucchini, chopped (approx. 4 cups)

1/2 cup finely chopped red onion

2 cups raw corn, fresh off the cob

2 cans kidney beans or garbanzo beans, drained (or 1 can of each)

2 cloves garlic, minced

1 red bell pepper, chopped

2 medium tomatoes, chopped

1 can black olives, finely chopped

1 cup fresh basil, chopped

1/4 cup balsamic vinegar

Sea salt and pepper

 

Boil 1 cup water in small saucepan. Add quinoa and cook 15 – 20 minutes until tender. Let cool. Place remaining ingredients in a large salad bowl. Mix in cooled grain and salt and pepper to taste.

 

Summer Quinoa Salad

This salad is perfect for hot summer days when you don’t want to cook. It’s fresh and light but filling.  Serve with a side of steamed greens.

 1 1/2 cups waterSummer Quinoa Salad

1 cup quinoa

1 red bell pepper chopped

1 orange bell pepper chopped

1 cucumber chopped

1 cup corn

2 tomatoes chopped

1 1/2 cups cooked garbanzo beans

1/2 red onion finely chopped

1 cup finely chopped parsley

1/2 cup fresh lemon juice

1/2 tsp Real Salt or sea salt

1 small avocado cubed

 

Bring water to boil, add quinoa, reduce heat and simmer 15–20 minutes until tender. Let cool for 10 minutes before adding to salad. While quinoa is cooking, combine all other ingredients.

Add cooled quinoa and mix well. Serves 6–8.

Creamy Potato Salad

From Whole Food American Favorites (Revised from Whole Food Goodness)

3 lbs red potatoes, scrubbed and cut into bite size pieces
Juice of two lemons
1 Tbsp apple cider vinegar
2/3 cup water
1/4 cup raw cashew pieces
1/4 cup raw sunflower seeds
1/4 cup sesame seeds
1 t mustard powder
1 tsp Real Salt or sea salt
1 bunch green onions, including some of the green
2 cups sliced celery
2 cans kidney beans, drained
1/4 cup chopped fresh dill
 
Cook potato chunks in boiling water to cover until tender. Drain well and rinse with cold water to stop cooking. Set aside to continue to cool.
Blend lemon juice through salt in a *strong blender on high until smooth.
When potatoes are cool, toss in onions, celery, beans, and dill. Add dressing and mix well. Chill and serve. Yields 10 cups.
 

*If you don’t have a strong blender such as a VitaMix or Blendtec, soak the nuts and seeds in the liquid ingredients for a few hours to soften and ease blending.

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