All posts tagged quick salad
Okay- so summer doesn’t really end for us Floridians on Sunday when the calendar declares it is the first day of fall. But the harvesting of summer veggies and fruits are coming to an end 😦 Here is a nod to sweet summer crop!
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2 pints cherry tomatoes, sliced in half
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1 1/2 cups organic corn, roasted (spray with olive oil and back at 350 for about 10 min.)
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2 cups organic celery, chopped
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4-5 large basil leaves, chopped
Place all ingredients together in a large bowl and gently mix. Add fresh ground pepper if desired. Chill in refrigerator until ready to serve. Eat as is or over a bed of your favorite greens.
“A Salad For Each Week” Recipes:
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Posted by M. Terry on September 18, 2013
https://wholetothecore.com/2013/09/18/so-long-summer-salad-a-salad-for-each-week-7/
Here is salad #5 in my “A Salad For Each Week” series. I used the sweet and sour Florida Key Lime to add flavor to the beans and corn. A bit of healthy fat was added in with some organic coconut oil. (Lime + Coconut = Wonderful!) I turned this into lettuce wraps and served with turkey burgers and caramelized onions. You could add slices of avocado to the wraps or chunk some of them up to add to the salad itself. This also makes a great “salsa” for chicken, fish, or pork.
Key Lime Corn and Black Bean Salad
4 cups organic corn kernels (frozen and thawed or fresh off cob)
1 1/2 cups organic black beans (drained and rinsed if using canned)
2 cups diced fresh tomato
1/3 cup purple onion, diced
2 Tablespoons Coconut oil
1 tablespoon fresh key lime juice (about 2 limes)
1-2 garlic cloves, minced
1/2 teaspoon cumin
Salt and pepper to taste
Place coconut oil, juice, garlic, cumin, and S&P into a bowl and whisk. Add in corn, black beans, tomatoes, and onion and toss to coat. Place in fridge to chill for at least a few hours. Serve in whole romaine leaves, over chicken or pork, or scoop up with tortilla chips. Enjoy!
“A Salad For Each Week” Recipes:
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Tangy Kale and Sweet Potato Bit Salad
Posted by M. Terry on September 4, 2013
https://wholetothecore.com/2013/09/04/key-lime-corn-and-black-bean-salad-recipe-5/
Here is salad #4 in my “A Salad Each Week” series. This super healthy salad can be dressed and saved for a few days since the kale and raw sweet potato actually need time to absorb the dressing so they are tender when eaten. Make a large batch, separate into individual containers, and you have instant meals to pull out and go!
Tangy Kale and Sweet Potato Bit Salad
4 cups kale, chopped
1 small, raw sweet potato, peeled and diced
2 Tablespoons purple onion, diced
2 Tablespoons Coconut oil
2 teaspoons of balsamic vinegar
1 teaspoon lemon juice
1 teaspoon stone ground mustard
1-2 garlic cloves, minced
Salt and pepper to taste
Place coconut oil, vinegar, lemon juice, mustard, garlic and S&P into a bowl and whisk. Add in kale, sweet potatoes, and onion and toss to coat. Place in fridge to chill for at least a few hours. Enjoy!
“A Salad a Week” Recipes:
- Broccoli and White Bean Salad
- Asian Purple Cabbage Slaw
- Fresh and Minty Cantaloupe and Tomato Salad
Posted by M. Terry on August 26, 2013
https://wholetothecore.com/2013/08/26/tangy-kale-and-sweet-potato-bit-salad-recipe-4/
Here is salad #2 in my “A Salad For Each Week” series. This was created specifically for Joel’s birthday dinner. He loves red peppers, carrots, and will actually pick out the cabbage from a salad just to eat it plain. The flavors develop as it chills in the fridge so enjoy it over the course of a few days. Add in tuna for a complete meal or scoop some into a large leaf of romaine for a lettuce wrap.
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Half of a head of purple cabbage
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2 medium to large-sized red peppers
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2 cups loosely packed shredded carrots
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3 tablespoons extra virgin coconut oil
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1 tablespoon rice vinegar
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1 tablespoon light soy sauce (preferably organic)
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2 garlic cloves, minced
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Pepper to taste
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Fresh cilantro
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Sesame seeds
Julienne the cabbage and peppers (That’s fancy for “cut into long, thin pieces strips”.) Add coconut oil, vinegar, soy sauce, garlic, and black pepper into a large bowl. Whisk together. Add in the cabbage, peppers, and carrots and gently toss to coat. Place in fridge to chill until ready to serve. Top with fresh cilatro and sesame seeds when ready to enjoy.
Posted by M. Terry on August 15, 2013
https://wholetothecore.com/2013/08/15/asian-purple-cabbage-slaw/
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