Salads are something that I eat on regular basis. I think my body now craves veggies in massive quantities just to keep balance.
Since I follow not only my own healthy eating plan but also incorporate others such as Self Magazine Drop 10 Challenge and the Tone It Up Nutrition Plan, I will plan my meals with a few of their recipes. However, as usual I always end up with a Melissa meal instead of a copy-cat of the original.
I thought I’d share them with you because the past two that I’ve made have been quite delicious. I only share recipes that I would make over again. The flops don’t get posted 🙂
Roasted Red Pepper Quinoa Salad
If you’ve been following the Drop 10 Challenge then you’ve probably been exposed to their edamame quinoa salad. I thought it looked delicious, however I’m not a huge fan of Asian flavors (I really have to be in the mood).
So here’s my version
- 1 cup cooked quinoa
- 1/2 cup shelled edamame
- 1/4 cup roasted red peppers chopped
- 1/4 cup tomatoes chopped
- 1 large stalk celery, chopped
- 1/2 cup roasted red pepper salad dressing
Mix all ingredients together. Let sit for 1 hour in the fridge so flavors blend. I served it by itself or over a bed of spinach. It’s a healthy take on the traditional pasta salad. Serves 8
The second salad I just made last night. Kale has been something that I’ve been trying to learn to love. It’s like when I first started drinking coffee. I had to add all sorts of sugar and cream to even make it palatable, now it’s a staple in my diet.
I think kale has become like that with me. Tofu never will.
This one came from Googling “Massaged Kale”. I’ve heard that massaging the kale makes it softer and easier to eat. Kale by itself is very fibrous.
Like usual, I made it into something a little different based on my taste preferences and what I had in the pantry.
Tropical Massaged Kale Salad
- 1.5 cups of kale leaves, veins removed and ripped into small pieces
- 1 TBSP olive oil
- 1/2 lime, juiced
- 1 tsp honey
- 2 TBSP chopped mango
- 2 TBSP chopped avocado
- 2 tsp toasted coconut
- 2 tsp toasted pinenuts
Mix olive oil and lime juice together. Massage into the ripped kale. Let sit for 5 minutes.
Toast your coconut and pine nuts together (about 2 – 3 minutes over medium high heat).
Mix all ingredients together. Then drizzle with honey.
Serves one hungry person or two as a side dish.
I hope that you try one of these salads soon! They’re filling and satisfying.