Archive for the ‘Salads’ Category

Mango Fig & Avocado Salad

In Main Courses, Salads, vegan on April 9, 2010 at 1:15 am

It has been a busy last week of school, and I haven’t had much “creative” time to ponder up new recipes.  Nonetheless, here’s a yummy salad I enjoyed for lunch today..


2 cups organic baby spring mix

1/2 mango, quartered

1/2 avocado, quartered

3 kalamata dried figs, halved (yummm!!)

poppy seeds

sunflower seeds

1-2 tbsp maple fig dressing

Assemble and enjoy! 🙂


Strawberry and Roasted Chickpea Salad

In Main Courses, Salads on April 5, 2010 at 8:14 am

Tons of strawberries in the grocery store these days..after a lovely brunch with a friend this morning, I used the leftover strawberries in a refreshing salad..


2 cups spring mix

1/3 cup halved strawberries

2 tbsp yogurt dressing: plain yogurt, strawberry preserves, honey, dash of white balsamic vinegar, tsp of oil

roasted chickpeas (toss chickpeas with tamari and honey at 400 for 20 minutes, stirring halfway through)

Toss together and enjoy!

White Bean and Tuna Salad

In Main Courses, Salads on March 30, 2010 at 11:21 am

I know I need to eat more fish, for all of the good things that fish contain..and today I had a craving for tuna.  I knew I wanted to pair it with white beans, but what to use to bind them together…hummus, of course!  Homemade hummus is one of my favourite foods..and it made this simple salad so yummy!  I paired this with a spinach-orange salad (dressed with a raspberry balsamic reduction) and gluten-free multigrain flatbread!  Yum yum 🙂

Ingredients (for one)

1 small can flaked tuna

1/4 cup white beans

1 tbsp homemade chickpea hummus

2 tsp dried parsley

pinch of sea salt

Toss all ingredients together.  Enjoy!

PS. Did you know that parsley is an excellent source of Vitamin K, Vitamin C, and Vitamin A?  I try to incorporate it into foods, especially soups.  Dried parsley doesn’t have a ton of flavour but it often makes the dish more aesthetically pleasing!

Mixed Baby Green Salad with Crispy Tofu

In Main Courses, Salads, vegan on March 27, 2010 at 7:05 am

I love love love this salad.   It has great texture and great flavour!  The salad is layered like so:

– mixed baby greens; shredded beets and carrots (and any other veg you’d like to add.  I added diced cucumbers this time, sometimes I do roasted red peppers!);  sauteed crispy tofu (recipe to follow); and tahini dressing (recipe to follow).

Tahini Dressing (for one)

1 tbsp tahini

1 tbsp gluten free tamari (or regular if you aren’t GF)

1 tbsp lemon juice (must use real lemon, or else the taste is totally thrown off)

2 tsp oregano

2 tsp water

-Note: You may have to adjust these to get it to the consistency you like.  I don’t measure the ingredients normally, but I taste it along the way to see what I need to add more of.

Crispy Tofu (for one)

2 tsp olive oil

2 tsp gluten free tamari sauce

1 serving extra firm tofu, cut into small squares

few dashes of nutritional yeast

Spray frying pan with olive oil, turn element to med-high heat. When hot, add in tofu.  Saute until crispy on all sides (you will have to watch the tofu, turning it every few minutes or so).  This should take 10-12 mins.  Turn down heat to medium, add in a few dashes of tamari sauce. Sprinkle nutritional yeast on tofu and toss to coat.