Category Archives: Salads

Hearty Kale Salad with Garlic Hummus Dressing

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As I mentioned yesterday, last weekend was busy busy.  It was the good busy though, enjoyed quality time with my Erik, friends, and fam.  Soaked up the sun.  Totally indulged :-) .  Well indulged for me, I think everyone has their own idea of indulgence.  It’s totally necessary sometimes, just as long as you jump back on your healthy track soon after :-)

That’s where this kale salad came in.  We were CRAAAAVING something healthy, in the form of greens.  And what better than…KALE!!!  It’s one of the best veggies, so rich in nutrients.  Has so many benefits, like being a cancer fighter and great source for antioxidants!

This salad was easy to put together, had great flavor with the hummus dressing, and was hearty and filling enough to stand alone as a meal.

For the Garlic Hummus Dressing you need:

  • 1/2 cup garlic hummus (I found a great Raw Garlic Hummus at Mother’s Market)
  • 3-4 Tablespoons Nutritional Yeast – it adds a lot of kick and richness.  I used 4 will use 3 if I want it more mild
  • Juice from 1 lemon
  • 1/4 tsp cayenne pepper
  • a couple pinches of salt & pepper
  • 1 1/2 Tablespoons water
  • 3 Tablespoons olive oil

For the Kale Salad you need:

  • 1 large bushel of Kale, chopped and spines cut off
  • 1 yellow bell pepper, chopped
  • 1/2 yellow onion chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup almond and golden raisin mix*
  • olive oil

Makes about 4 large servings.

To prepare the Hummus, simply toss all the ingredients in a food processor (or blender) and pulse.  Slowly add the olive oil through the feeder.  If too thick, add another tablespoon of water.

 

For the salad, heat a couple teaspoons of oil in a large saucepan on low heat.  Add the kale and chopped pepper and onion.  Stir around for about 8 minutes until kale softens.  Remove from heat.  Add tomatoes, nut mix, and dressing.  Mix well and let sit for a few minutes.  Serve and ENJOY!!!

Spines cut off kale

*I bought a bag of almonds and golden rasins.  You can also just used chopped nuts such as walnuts, but the golden raisins work so well in this salad.

**Salad can also be made raw, I just like the kale to be softened a little.

Spring Shrimp Salad

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Shrimp in my salad?  Yep.  But aren’t you vegan.  Ummmm yes.

Well most of the time.  About 95% of my diet is vegan.  However, occasionally I do eat fish.  I try to make sure it is high quality.  I guess I am more of a Pescatarian?

I became vegan to feel healthier (dairy and meat did NOT work well with my digestive system most of the time) and to create mental clarity with wholesome food from the Earth.  However I am not crazy strict with it.  I feel good the way I eat, way better than I felt having dairy and meat.  I know dairy sneaks its way in occasionally when eating out, which to me is NOT the end of the world.  I can handle it.  I also LOVE fish, always have.  Again, not the end of the world to me.  It offers tons of benefits to my health.  So I guess I’m just kind of Vegan, meh, I feel good.  That’s what matters, right?  I think so :-)

So let me introduce you to this shrimp salad.

Packed full of veggies (pretty standard for my meals) and mixed with a good deal of shrimpies!

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Here’s what you need:

  • 1 lb jumbo cooked shrimp, peeled and deveined, chopped
  • 2 small tomatoes diced
  • 1 bell pepper, chopped
  • 1 1/2 cups chopped shrimp
  • 1 small onion (red or yellow), chopped, OR 1/2 medium onion
  • 1 avocado, diced
  • 1 jalapeno, seeds removed finely chopped
  • 2 limes
  • 2 tbsp chopped cilantro
  • 2 tbsp olive oil
  • 1 clove of garlic, minced
  • salt and fresh pepper to taste

In a small bowl mix lime juice, olive oil, cilantro, garlic, and a pinch of salt and pepper to taste.

In large bowl, mix tomato, bell pepper, shrimp, onion, jalapeno, and avocado (if not serving immediately, wait on the avocado…add when serving)

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Toss with dressing, serve and enjoy!!

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