It’s starting to warm up here in Dallas, so I am thinking about salads. Starting with this Simple Arugula Salad.
Marcus is OBSESSED with arugula. He ate this entire salad in one sitting. It’s that GOOD. I promise you will love it too.
This salad is filled with healthy ingredients and it has a lemon dressing that brightens it up even more. I also LOVE to add avocado to all my salads. Makes them extra delicious + you get the healthy fats to keep you full longer.
My kids love to get lunch at Whole Foods. Every time I go there, I always try something new. I tried the kale salad last time and loved it. It was slightly too sweet for me, so I immediately got the idea to make my own homemade Kale Apple Salad.
I used to have a really hard time eating raw kale. That is until I found out how to massage kale. It makes the kale so soft in texture and much easier to eat.
If you have never heard of massaging kale, I filmed this short video on how to do it. I hope you enjoy this kale apple salad as much as I did. For more videos, you can subscribe to my You Tube Channel.
Have you tried buckwheat? Buckwheat is a great alternative to rice. Despite the name, it’s actually gluten free and a similar texture to rice. Ever since I heard about the arsenic levels in rice, I have been looking for another alternative. Don’t get me wrong, I still eat rice – just not as much as I used to. This buckwheat avocado summer salad is so good and the colors are great too! If you like salads you may also like this post.
Traditionally, when I think of buckwheat, I think of pancakes or other sweet breakfasts. However, buckwheat is great in savory dishes as is the case with this buckwheat summer salad. This salad was inspired by my wheat berry salad. One of our favorites. I hope you enjoy it as well!
I just love cold salads in the summer. Here is Texas, it’s in the 100’s and way too hot to cook. Salads are so easy to throw together and don’t cost a lot to make. You can find many of my salad recipes in this post. So I was looking for recipes on Pinterest when I came upon The Clever Carrot’s Bean Salad. If you haven’t checked out her blog, you should. Her recipes are great and her photos are stunning. I LOVED this so much, that I wanted to share it with all of you.
I am more of a baker than a cook, so I often look on Pinterest for things to make during the week. This salad was so good, I wished I had made a double batch. I made a few alterations to use what I had on hand.
Are you thinking about getting more kale in your diet, but don’t like the taste/texture? Then this recipe is for you! I am right there with you. The first time I tried kale, I gagged. I did not like it’s taste. Up until now, I was able to mask it in smoothies and juice. I also made an occasional batch of kale chips, but that was it.
The key to masking the kale is removing the stems and chopping the leaves up fine in the food processor. Even my husband who says he hates kale, ate this salad. I used organic and non GMO tempeh in my recipe, but feel free to replace it with any other protein you like. For those of you that are unfamiliar with tempeh, it is made from fermented soybeans. Fermented soy products contain some health benefits, but they are best used in moderation. Tempeh has a earthy and nutty taste that goes well with the wheat berries. Also, since most of the soy in this country is GMO, it’s best to look for a brand that is non GMO verified. If you are gluten free, just replace the wheat berries with quinoa and it will be just as delicious!