healthy salad recipe – In Good Taste

Beet, Grapefruit & Avocado Salad

Laura Knapp — Fri, 27 Mar 2015 18:41:47 +0000

To kick off the spring season, my office hosted a potluck “Spring Salad Lunch Party.” I knew I wanted to bring something fun and colorful but I also wanted to surprise people with unusual pairings. So for my creation I decided to combine ruby red grapefruits, red beets, green spinach and light green avocados. Although, I have to admit that I made a crucial mistake with the preparation so I have to share with all of you so that you don’t run into the same problem. Buying avocados is a tricky thing in the first place so here are some quick tips: If you want to eat the avocado within the first 24 hours look for ones that are dark green. Test the ripeness of the avocado by trying to get the little stem bud thing to pop off. If it pops off easily it’s ready to eat that day. If you’re not ready to eat the avocado right away but it is ripe and ready, you can put it in the refrigerator and it will stay the way it is when you put it in the refrigerator. So all of that said, I bought an avocado that wasn’t ripe […]

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Mango Kale Salad with Coconut and Pumpkin Seeds

Maris Callahan — Thu, 14 Aug 2014 05:00:12 +0000

With its earthy flavor and nutritious profile, kale has become one of the most popular greens to prepare. Nearly every restaurant and cafe offers a kale salad, but that doesn’t mean it isn’t exceptionally simple to make at home. We’ve previously talked about our love for kale, but when kale goes tropical with ripe mango, unsweetened coconut, pumpkin seeds and fresh lime-honey vinaigrette, it simply isn’t possible to love it any more. There’s something especially appealing about the combination of slightly bitter kale and sweet fresh fruit whether you’re making a salad as a meal or a side dish. We used mango in this, but it would equally good with fresh berries, sliced grapes or even avocado if you want to make your salad a little more savory. This salad is a perfect accompaniment to grilled salmon in the summer or as a hearty lunchtime salad with added grilled chicken when you want something filling to bring to the office. Save Print Kale and Mango Salad Author: Adapted from Cooking Light Recipe type: Worknight Dinners, Cooking for One or Two Prep time: 10 mins Total time: 10 mins Serves: 4 Ingredients 1 tablespoon olive oil 2 teaspoons fresh lime juice 1 teaspoon honey or agave […]

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Kale Salad with Carrots and Cranberries

Maris Callahan — Mon, 19 May 2014 05:00:57 +0000

At some point between childhood and present day, leafy green vegetables became en vogue. The country’s trendiest restaurants offer Brussels sprouts and kale salads are practically a menu mainstay everywhere from delis to high end eateries. Once hailed as stick-to-your-ribs winter veggies, greens of the cruciferous variety are crave worthy year-round when paired with ingredients that are in season. Making kale salad at home is easy, but there are still a few things you’ll need to do differently than you would with romaine lettuce, baby spinach or a spring green mix. Choose the right kind of kale There are usually two types of kale available at grocery stores: curly kale, which is is fibrous and grassy tasting, and lacinato kale, also called Tuscan kale or Dinosaur kale, which is sweeter, less crunchy and easy to chew. Slice it properly While most salad bases, like iceberg lettuce or romaine lettuce, can be eaten at any size, kale is far more palatable when finely chopped. Slice the outer leaves away from the stem and then slice each leaf into thin ribbons (also called a “chiffonade” style). Massage the kale with salt and oil Once you’ve sliced the kale, you’ll want to prep […]

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Cucumber, Tomato and Avocado Salad

Esther Reisinger — Tue, 15 Apr 2014 05:00:31 +0000

Sometimes you do the best when you’re trying the least. Maybe you hurl the basketball desperately towards the basket from half-court at the buzzer and make it. Maybe you find one night that your hair looks awesome just as you’re about to go to bed and bemoan the fact that no one gets to see how good you look. Maybe you snap a picture of your little niece at the beach and notice later that in the background of the photo you have captured a shot of a centaur sunning himself. Maybe you make a last-ditch effort to add a healthy component to your meal by using up the random assortment of vegetables that happen to be in your fridge. You grab a half-used cucumber, tomato, and avocado and slice them up. You wonder why you happen to have all these half-used vegetables, I mean, why can’t you ever use a vegetable all at once? You find the answer to this question when you throw some dressing ingredients onto the vegetables and toss it all up, then take a bite and discover that you’ve just made magic. Oh, and that last one about the vegetables happened to me. I know. […]

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Lemon Quinoa Salad

Maris Callahan — Mon, 20 Jan 2014 20:18:33 +0000

Quinoa has become an absurdly popular kitchen staple for even the most reluctant home cook, but a lot of us barely know how to pronounce it, let alone know what it actually is. Lets just say that there was a steep learning curve from the time I made quinoa to the time I mastered a lemon quinoa salad as pretty and as veggie-full as this one. Cultivated in the Andes for over 5,000 years, quinoa has been dubbed the “the gold of the Incas.” With a slightly nutty taste and as a source of protein, iron, magnesium and fiber, quinoa is one of our healthiest and easiest pantry staples. This salad is packed with super food properties and flavored with lemon juice and a little bit of honey. You could easily substitute ingredients here: green, orange or yellow pepper for red pepper or golden raisins instead of currants to add sweetness. Quinoa is one of the most versatile things you can cook, but before we start, let’s talk basics. How much cooked quinoa will I need to make? 1 cup dry quinoa yields about 3 cups cooked quinoa. A plain cup has about 220 calories, 4 grams of fat, 5 […]

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