2 Salad Recipes to Spring into Cookout Season

OutdoorĀ entertaining is finally in full-bloom, so make your backyard the place. to. be. with my springtime spins on classic salad favorites.

First on the menu line-up, Asian Chicken SaladĀ gets healthified by replacingĀ those addictively fried wonton noodles withĀ crisp and colorful matchstick veggies. Next, traditionalĀ Nicoise SaladĀ gets revamped by swapping out anchovies and tomatoes for salmon and strawberries.

The final outcome? A “dynamic duo” of dishes that you’ll want to keep in your recipe repertoire all season long!

Note:Ā To my vegetarian peeps, although both recipesĀ areĀ meat-centic, you can easily eliminate these components and turn the salads into side dishes instead of main courses.

springtime salad sensations

image courtesy of Nocoveglia via Flickr Creative Commonsā€”altered with permission.

Asian Chicken Salad

Ingredients:

1 Chicken Breast (free-range)

2 Baby Bell Peppers (julienne sliced)

1/4 Red Cabbage Head (julienne sliced)

1 Carrot (peeled & chopped)

1/2 cup Edamame (steamed)

1/4 cup Raw Almonds (chopped)

2 tbsp. Soy Sauce (low-sodium)

1 tbsp. Sesame (or Olive) Oil

2 tsp.Ā Rice Wine (or Cider) Vinegar

1 clove Garlic (minced)

1 tsp. Ginger (ground)

1 Lemon (juiced)

Preparation:

  1. Whisk together the Soy Sauce, Sesame Oil, Rice Wine Vinegar, Garlic and Ginger in a small mixing bowl.
  2. Place the Chicken into this mixture and set aside toĀ marinate for about 10-15 minutes.
  3. PrepĀ the Vegetables andĀ AlmondsĀ according to the ingredient specifications, then transfer into a serving bowl and toss to combine.
  4. Preheat a skillet on theĀ medium-high stovetop setting, then addĀ the Chicken and marinade mixture.
  5. SautƩ the Chicken for about 5 minutes on each side, or until cooked thoroughly, then remove from the skillet and cut into strips.
  6. Combine these Chicken strips with the other ingredients and drizzle the Lemon juice on top like a dressing.

Asian Chicken Salad


SalmonĀ Nicoise Salad

Ingredients:

1 Salmon Filet (wild-caught)

2 cups Spinach (whole leaves)

1 cup Strawberries (sliced)

1/2 cup Gorgonzola (crumbled)*

1/4 cup Raw Walnuts (chopped)

2 tbsp. Balsamic (or Red Wine) Vinegar

1 tbsp. Olive Oil (extra-virgin)

1/4 tsp. Himalayan (or Sea) Salt

2 Thyme Sprigs (chopped)

1 Lemon (juiced)

*Make this recipe vegan byĀ omitting the Gorgonzola or usingĀ these substitutes.Ā 

Preparation:

  1. Whisk together theĀ Balsamic Vinegar, Olive OilĀ andĀ Himalayan SaltĀ in a small mixing bowl.
  2. Place theĀ SalmonĀ into this mixture andĀ set aside toĀ marinate for aboutĀ 10-15 minutes.
  3. Spread theĀ SpinachĀ on the bottom of a serving bowl, then prep the Strawberries, and WalnutsĀ according to the ingredient specifications.
  4. Transfer these ingredients into the serving bowl, then add the Gorgonzola and toss to combine.
  5. Preheat a skillet on theĀ medium-high stovetop setting, then addĀ the SalmonĀ and marinade mixture.
  6. SautĆ© the SalmonĀ for about 3-5 minutes on each side, or until cooked thoroughly, then remove from the skillet and peel off its skin.
  7. Lay this Salmon filet over the other ingredients, then add the Thyme and drizzle theĀ LemonĀ juice on top like a dressing.

Salmon Strawberry Salad

Got any seasonal salad creations of your own to share? Awesome…then, let’s get a recipe swap going in the comment section!

How to “Dress” Up Your Daily Fruit & Veggie Quota {Guest Post}

According to research backed by the American Heart Association, people who habitually consume a diet rich in fruits and vegetables experience a decreased risk of cardiovascular disease later in life. In fact, this study revealed that, of the 2500 test subjects monitored, women who ate about 9 daily servings and men who ate about 7 were 26% less prone to develop clogged arteries in older age.

In addition to supporting cardiovascular wellness, fresh produce contains essential nutrients like protein, antioxidants, fiber, and a plethora of other vitamins and minerals. So, incorporating more plant-based foods into your diet can yield balanced wellness and physical longevity.

The simplest, most straightforward way to boost your fruit and veggie intake is to replace that typical lunchtime sandwich with a crisp, colorful salad. Then, top it with this healthy homemade dressing which features the antioxidant-loaded nutritional supplement, Nutri Maqui. Your heart, immune system and other vital organs will thank you for giving them the nourishment they crave!


Nutri Maqui Superfruit Salad Dressing

Nutri Maqui salad dressing ingredients

Ingredients

 Ā½ cup Grapeseed Oil

1 tbsp. Nutri Maqui Superfruit Juice

1 tsp. Whole-Grain Dijon Mustard

Ā½ tsp. Lemon Juice

Nutri Maqui salad dressing preparation

Preparation

  1. Pour all ingredients into a small decanter, then whisk until they are thoroughly combined.
  1. Chop a variety of fresh fruits, vegetables and raw nuts (e.g. carrots, cucumbers, tomatoes, apples, raspberries, avocadoes, almonds, cashews), then arrange them over a bed of leafy greens (e.g. spinach, kale, arugula).
  1. Drizzle the dressing on top, then toss the salad to evenly distribute all ingredients before serving.

So. Many. Colors. Amiright?!

Nutri Maqui salad dressing before   Nutri Maqui salad dressing after


Huge thanks to Nutri Lifescience, LLC, for supplying the research, content and graphics for this post.

 

Deliciousness Happens When Superfoods Unite!

Yeppers, kale and quinoa come together for the win in my latest kitchen creation, packed with essentials likeĀ protein, whole grains, calcium and Vitamins A & C.

Tons of nutrients, exotic Mediterranean flavors, and a simpleĀ cooking process make this recipe an instant hit. So, you know, go ahead and sneak it into your “Speedy Weeknight Dinner” rotation (shhhh…the kids won’t even know they’re eating kale!). You’re welcome.

Quick note for any vegans or vegetarians: this recipe includes scallops, which you’ll obviously need to omit when recreating in your own kitchen.

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Kale & Quinoa Superfood Salad — yields 4 servings

scallop kale salad ingredients

Ingredients:

3 cups Kale (chopped)

1 cup Scallops

1 cup Quinoa

1/4 cup Feta (crumbled)*

1/4 cup Dates (chopped)

1 clove Garlic (diced)

1 tbsp. Extra Virgin Olive Oil

2 tsp. Coriander (ground)

Sea Salt (to taste)

*Looking for a dairy-free feta substitute? I’d recommend trying out this vegan recipe from The Happy Herbivore!Ā 

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Ā Preparation:

Ā 1. Fill a large pot with Quinoa and 2 cups Water, then pre-heat on a high stovetop setting and bring to a boil.

Ā 2. Reduce the heat to low, then cover the pot and letĀ simmer for approx. 15 minutes or until the moisture has mostly been absorbed.

Ā 3. While the Quinoa is cooking, prep the Kale, Dates, Garlic and Feta (or dairy-free substitute), then set aside temporarily.

Ā 4. Coat a small saucepan with Cooking Spray and pre-heat on a medium stovetop setting, then add the Scallops.

Ā 5. Saute the Scallops for approx. 2-5 minutes, stirring occasionally, until they have cooked thoroughly.

Ā 6. Remove the Quinoa from heat and stir in the Coriander, Garlic and Olive Oil, then combine this Quinoa mixture with the Scallops.

Ā 7. Arrange the Kale on a serving plate, then spoon the Quinoa and Scallops mixture over the Kale.

Ā 8. Sprinkle the Dates and Feta (or dairy-free substitute) on top, then add the desired amount of Sea Salt.

9. Allow this Salad to cool slightly (approx. 1-2 minutes) before serving.Ā 

scallop kale salad