Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad, Dip & Dressing

Berry Salad with Honey and Lemon Yogurt Dressing By Closet Cooking

A light, fresh and summery Berry Salad with Honey and Lemon Yogurt Dressing in a honey and lemon yogurt dressing! Berries have to be one of the best ways to enjoy summer and this berry salad is so easy to make! 32 more words

via Berry Salad with Honey and Lemon Yogurt Dressing — Closet Cooking

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad, Dip & Dressing

Peach Caprese Salad with Toasted Garlic Naan By Half Baked Harvest

Peach Caprese Salad with Toasted Garlic Naan…and a spicy, sweet champagne vinaigrette. This bright, colorful, and fresh summer salad, is full of grilled peaches, tomatoes, basil, and creamy burrata cheese. 45 more words

via Peach Caprese Salad with Toasted Garlic Naan. — Half Baked Harvest

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salmon Recipes

Lemon Parmesan Salmon with Corn, Tomato, and Avocado Salad By Half Baked Harvest

Keeping it fresh, simple, and healthy today with this Lemon Parmesan Salmon with Corn, Tomato, and Avocado Salad. Grilled salmon with spices, herbs, and parmesan, served over a summery corn salad made with tomatoes, avocado, chickpeas, feta cheese, and the most deliciously addicting lemon garlic yogurt. This meal is quick, easy, extra colorful, super flavorful,…

via Lemon Parmesan Salmon with Corn, Tomato, and Avocado Salad. — Half Baked Harvest

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings, Summer Recipes

Flavour Bomb Salad By Donal Skehan

Ingredients:

300g cherry tomatoes, sliced in half

1 tbsp olive oil

1 tbsp balsamic vinegar

100g chorizo sausage, cut into chunky discs

200g halloumi cheese, cut into 1cm thick slices

Juice of ½ lemon

1 tbsp cider vinegar

1 garlic clove, peeled and finely chopped

Salt and black pepper

1 Baby Gem lettuce, leaves separated

200g chickpeas, drained and rinsed

½ red onion, peeled and finely sliced

Get full recipe 👇🏻

http://www.donalskehan.com/recipes/flavour-bomb-salad/

Appetisers, Starter & Side Dishes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

Melon Caprese Salad By Half Baked Harvest

Sweet cantaloupe, honeydew, and watermelon make up this untraditional caprese salad. Tossed with a basil infused lemon vinaigrette and finished off with fresh burrata cheese, this melon caprese salad is the perfect light, refreshing, and delicious appetizer or snack. 34 more words

via Melon Caprese Salad. — Half Baked Harvest

Chicken Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

Grilled Chicken Sun Dried Tomato and Avocado Spinach Salad By Cooking Classy

Ingredients

6 oz. baby spinach

1 lb. boneless skinless chicken breasts, grilled and cut into strips or cubes

1 large avocado, sliced or cubed

1/3 cup (heaping) drained sun dried tomatoes in oil, finely chopped

3/4 cup feta cheese, crumbled

1/4 cup pine nuts

Dressing

1/4 cup olive oil

2 Tbsp fresh lemon juice

1 Tbsp red wine vinegar

1 1/2 Tbsp finely minced fresh parsley

1 garlic clove, minced

1 tsp dried basil

1/4 tsp dried oregano

1/2 tsp honey

1/2 tsp dijon mustard

Salt and freshly ground black pepper

Get full recipe👇🏻

Grilled Chicken Sun Dried Tomato and Avocado Spinach Salad

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

Roast Acorn Squash, Sweet Potato and Beet Kale and Quinoa Salad with Avocado, Feta and Pomegranate in a Cilantro Lemon Tahini Dressing By Closet Cooking

It’s time for salad! A hearty and tasty salad that eats like a meal, is fully satisfying and healthy, leaving you with no regrets, a roast acorn squash, sweet potato and beet kale and quinoa salad with avocado, feta and pomegranate in a cilantro lemon tahini dressing! This salad takes a bit of effort but…

via Roast Acorn Squash, Sweet Potato and Beet Kale and Quinoa Salad with Avocado, Feta and Pomegranate in a Cilantro Lemon Tahini Dressing — Closet Cooking

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pulse Recipes, Salad & Salad Dressings, Thanksgiving Recipes

Pomegranate Avocado Salad with Candied Walnut By Half Baked Harvest

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Everyone, meet my go-to holiday salad, the Pomegranate Avocado Salad with Candied Walnuts. The post Pomegranate Avocado Salad with Candied Walnuts. appeared first on Half Baked Harvest.

via Pomegranate Avocado Salad with Candied Walnuts. — Half Baked Harvest

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pasta & Spaghetti, Salad & Salad Dressings

Chicken and Arugula Pasta Salad By CookingLight


Get full recipe👇🏻

http://www.myrecipes.com/recipe/chicken-arugula-pasta-salad

Ingredients
6 ounces uncooked whole-wheat fusilli pasta

1 medium shallot, thinly sliced

1 garlic clove, thinly sliced

3 ounces Brie cheese, rind removed and finely chopped

8 ounces shredded skinless, boneless rotisserie chicken breast (2 cups)

2 teaspoons cider vinegar

3/8 teaspoon freshly ground black pepper, divided

3/8 teaspoon kosher salt

2 teaspoons extra-virgin olive oil

5 ounces fresh baby arugula

1 large heirloom tomato, chopped

Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Pomelo Salad (Yum Som-O) ยำส้มโอ By Hot Thai Kitchen

INGREDIENTS
Serves 2-3 as an appetizer
Dressing:

1 Tbsp palm sugar (see note)

1½ Tbsp lime juice (see note)

2 tsp fish sauce

Thai chilies, to taste

The Salad:

2 cups Pomelo, torn into chunks (see how to peel a pomelo in the video)

3 Tbsp shredded coconut, dark toasted

2 Tbsp roasted peanuts, coarsely ground

2 Tbsp dried shrimp, blitzed in a blender or coffee grinder until fluffy

3 Tbsp shallots, thinly sliced

2 kaffir lime leaves, very finely julienned

2 inches lemongrass, bottom half only, very thinly sliced

¼ cup mint leaves

1/4 cup cilantro leaves (optional)

Wild betel leaves for serving (optional)

Option: If you want to make the salad a bit more substantial, some people top the salad with some cooked shrimp as well.

Note: The measurements I provided is for a pomelo that is relatively sweet and not very tart. You will need to adjust the dressing measurements according to the sweetness/tartness of the pomelo. If the pomelo is quite tart, use more sugar and less lime juice. 

Get full recipe👇🏻

Pomelo Salad (Yum Som-O) ยำส้มโอ

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

LOADED GREEK CHICKEN AVOCADO SALAD BY CAFE DELITES


Ingredients

2 large skinless boneless chicken breasts, halved to make four fillets

Dressing / Marinade:

¼ cup olive oil

¼ cup lemon juice (juice of 1 lemon)

1 tablespoon red wine vinegar

2 teaspoons minced garlic (or 2 large garlic cloves, minced)

2 tablespoons dried oregano

1 teaspoon salt

Cracked pepper

For The Salad:

4 cups romaine lettuce leaves (or cos lettuce), washed and shredded

2 large Lebanese cucumbers, halved lengthways and sliced

2 vine ripened tomatoes, cut into small wedges

½ green pepper (or capsicum), deseeded and sliced

½ red onion, sliced thinly

7 oz | 200 g fresh Feta cheese, cubed

½ cup (3 oz | 80 g) pitted Kalamata olives, halved lengthways

1 avocado

Get full recipe👇🏻

https://cafedelites.com/2017/05/17/loaded-greek-chicken-avocado-salad/

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings, Summer Recipes

Mushroom-Potato Salad with Miso “Mayo” By CookingLight

Ingredients:

1 tablespoon white miso

1 tablespoon water

1/2 cup plain low-fat yogurt (not Greek-style)

1 1/2 pounds small new potatoes

1 large red onion, halved and divided

2 tablespoons olive oil, divided

5 ounces exotic mushroom blend

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper


Get full recipe👇🏻

http://www.myrecipes.com/recipe/mushroom-potato-salad-miso-mayo

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

Grilled Sesame Chicken and Eggplant Salad by David Tanis, NYT Cooking

Time: About 1 hour
Yield: 4 to 6 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/12677-grilled-sesame-chicken-and-eggplant-salad

INGREDIENTS

4 boneless skin-on chicken breasts, about 8 ounces each
Salt and pepper
2 large eggplants, about 2 pounds
1 tablespoon grated ginger
1 tablespoon grated garlic
2 tablespoons soy sauce
3 tablespoons roasted peanut oil
1 teaspoon sesame oil
2 tablespoons rice wine
½ teaspoon Chinese chile paste or 1/4 teaspoon cayenne
2 teaspoons rice vinegar
1 teaspoon grated ginger
1 teaspoon brown sugar
2 teaspoons Dijon mustard
1 teaspoon sesame oil
3 tablespoons roasted peanut oil
½ teaspoon kosher salt
1 tablespoon lime juice
Bibb or Romaine lettuce leaves
1 pound small cucumbers, peeled and cut in 1/4-inch slices
½ cup thinly sliced scallions
¾ cup cilantro, leaves and tender stems, roughly chopped
2 tablespoons toasted sesame seeds
1 jalapeño, green or red, thinly sliced, optional
Lime wedges

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

Light Potato Salad by Nigella Lawson, NYT Cooking

Time: 45 minutes
Yield: 8 to 10 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/8611-light-potato-salad

INGREDIENTS

Salt
5 pounds new potatoes, creamers or other small (1-inch to 1 1/2-inch diameter) potatoes
6 scallions, thinly sliced into rings
2 tablespoons garlic-infused oil
10 slices ( 1/2 pound) bacon
2 tablespoons yellow mustard seeds
¼ cup good-quality white wine vinegar

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

Tomato and Pomegranate Salad by Sam Sifton, NYT Cooking

Time: 30 minutes
Yield: Serves 6

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1018121-tomato-and-pomegranate-salad

INGREDIENTS

2 pints mixed small or cherry tomatoes, of varying colors
2 teaspoons za’atar
3 ½ tablespoons extra-virgin olive oil
Seeds from 1 pomegranate
½ yellow bell pepper, seeds removed and very thinly sliced
½ small red onion, peeled and very thinly sliced
⅓ cup loosely packed fresh basil leaves, torn into pieces
⅓ cup loosely packed fresh mint leaves, torn into pieces
1 ½ teaspoons freshly squeezed lemon juice
Flaky sea salt
3 ½ ounces manouri or feta cheese, broken into small chunks

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

Broccoli Apple Salad By Cooking Classy

There are only a few ways you can get me to eat raw broccoli and actually enjoy it. It either needs to be mixed into a salad like so or dunked into a really good dip. This delicious Broccoli Apple Salad is one of the best ways you can enjoy fresh broccoli! Plus it’s packed…

via Broccoli Apple Salad — Cooking Classy

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

Veggie Tower (also known as Upside-Down Beet Salad) By Green Kitchen Stories

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serves 4

5 large lettuce leaves
4 raw beetroots
2 raw carrots
1/2 cucumber
1/2 red onion
3 avocados
5 cherry tomatoes
1 handful of cilantro (coriander) or flat-leaf parsley
2 tbsp olive oil
2 limes, juice (start with the juice from 1 lime and adjust to your taste)
sea salt & black pepper

Serving
4-8 slices goat or sheep’s cheese (depending on the size of the cheese)
2 tbsp pine nuts, lightly toasted in a skillet
1 handful of pea sprouts

Rinse the lettuce leaves and coarsely chop them. Place in a large mixing bowl. Peel beets and carrots and grate by hand or using the grating attachment on a food processor. Slice the onion and tomatoes very thinly. Chop the avocados and cilantro and place all prepared ingredients in the mixing bowl. Add olive oil, lime juice, salt and pepper and toss well, using your hands, so everything is coated in oil and lime and has a nice purple color.

Scoop one fourth of the veggie mixture tight into a 4 inch (10 cm) wide x 2 inch (5 cm) high, round container or bowl. Place a serving plate on top of the container and carefully turn it upside down, remove the container slowly. Top the veggie tower with slices of goat cheese, toasted pine nuts and pea sprouts. Repeat three times. Enjoy!

Read more 👇🏻

http://www.greenkitchenstories.com/veggie-tower/veggie_tower_02/

Couscous, Quinoa, Rice & Wholegrains Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

Glowing Citrus, Avocado, Quinoa, and Blackened Salmon Salad By Half Baked Harvest

IMG_0097.JPG

Ingredients

1 pound skin on salmon, cut into 4 pieces
2 tablespoons olive oil
1 tablespoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt and pepper
zest of 1 lime
Citrus Avocado Quinoa Salad
1 cup plain greek yogurt
1/2 cup fresh cilantro
juice of 2 limes
1 teaspoon honey
kosher salt
1 bunch kale, chopped
3 oranges or grapefruits, I used grapefruit, blood and cara cara oranges
1 avocado, sliced
1 cup cooked quinoa
fresh cilantro, microgreens, and or basil, for topping

Instructions

In a large gallon size zip-top bag or bowl, combine the olive oil, smoked paprika, garlic powder, thyme, salt, pepper and lime zest + lime juice. Add the salmon and toss to combine.

Heat a medium size skillet over medium-high heat. Add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon.

To make the salad. In a blender, combine the yogurt, cilantro, lime juice, honey and a large pinch of salt. Blend until creamy and smooth. Taste and add salt if needed.Add the kale to a large bowl and massage with a few tablespoons of the yogurt sauce.

Add the oranges, avocado, and quinoa and gently toss to combine. Divide the salad among plates and top with salmon. Serve with the remaining yogurt sauce.

Source 👇🏻

Glowing Citrus, Avocado, Quinoa, and Blackened Salmon Salad.

 

Couscous, Quinoa, Rice & Wholegrains Recipes, Dairy Free & Gluten Free Food & Recipes, Main Courses (Lunch & Dinner), Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

Grilled BBQ Chicken, Zucchini and Corn Quinoa Salad By Closet Cooking

IMG_0079.JPG

 

Ingredients:
1 cup quinoa, rinsed
1 3/4 cups water or broth
1 pound boneless and skinless chicken breasts or thighs
salt and pepper to taste
1/2 cup bbq sauce
1 pound zucchini, quartered lengthwise
2 ears corn
1/4 cup feta, crumbled
1/4 cup green onions
2 tablespoons cilantro, chopped
1/4 cup bbq sauce
Directions:
🍛🍛 Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
🍛🍛 Season the chicken with salt and pepper to taste and grill or pan fry it over medium-high heat until cooked through and lightly golden brown, about 4-6 minutes per side, before setting aside to cool, slicing and mixing in the BBQ sauce.
🍛🍛 Grill the zucchini and the corn until cooked and slightly charred, about 2-3 minutes per side.
🍛🍛 Cut the corn from the cob, assemble the salad and enjoy!

🍱🍱 Source:

http://www.closetcooking.com/2015/07/grilled-bbq-chicken-zucchini-and-corn.html