It’s National Salad Month, and Dietician Grace Doracha from Blue Cross Blue Shield showed us how to make energy-boosting salads with in-season superfoods.
But wait – these aren’t made with the typical romaine, tomato, and cucumber fixings. She ditches the lettuce then, adds a variety of protein, and flavor-packed fruits and veggies to make these combinations a mouthwatering, guilt-free meal. Plus, she adds delicious, healthy dressings to the mix to bring it all together.
Carrot, Date & Feta Salad
Ingredients
- 3 medium orange and yellow carrots
- 2 Tbsp. of roughly chopped fresh cilantro
- 1 1/2 Tbsp. of olive oil
- 2 tsp. of honey
- Salt to taste
- Juice of 1 lime
- 1/4 cup crumbled feta cheese
- 2 Tbsp. chopped toasted almonds
- 2 Tbsp. finely chopped dates
Instructions
- Thinly slice carrots into ribbons using vegetable peeler or mandoline.
- Soak in ice water until the ribbons firm up and curl (about 15 minutes).
- Drain and pat dry.
- Whisk together the cilantro, olive oil, honey, 1/2 teaspoon salt, and lime juice in a medium bowl.
- Add carrots, feta cheese, almonds, and dates.
- Toss until evenly combined – Enjoy!
Asian Mason Jar Salad with Ginger Soy Dressing
Ingredients
Salad for one person in one mason jar or can be split to make two servings
- ½ cup quinoa, cooked
- ½ cup chickpeas
- 1/3 cup cucumbers, chopped into chunks
- 1/3 cup carrots, shredded
- 1/3 cup purple cabbage, shredded
- 1/4 cup edamame, shelled
- 1/3 cup Asian pear apples, chopped into bite-size chunks
- 1/4 cup sliced almonds
Dressing
- 1 cup light soy sauce
- 1 cup rice vinegar
- 1/2 cup raw sugar or coconut palm sugar
- 2 Tbsp. sesame oil
- 1 scallion, finely minced
- 1 Tbsp. toasted sesame seeds
- 1 Tbsp. fresh ginger, finely grated
- 1 tsp. chili powder
Instructions
- Make the salad dressing by mixing all dressing ingredients together.
- Toss salad ingredients together or layer in a mason jar.
- Dress sparingly right before serving. Enjoy!
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