(via The Café Sucré Farine: Gaye’s Avocado Salad with Tomatoes, Oranges & Vinaigrette Provence)
(via Kitchen Confidante » Panzanella with Artichokes & Olives)
beautifulpicturesofhealthyfood:
Roasted Asparagus Salad with Fresh Strawberries…RECIPE
Is that bacon????
Black Bean, Corn, and Edamame Salad with Cilantro and Lime Dressing
Roasted Tomato Caprese Panzanella.
I tried to make quinoa sushi, but I didn’t let the quinoa warm for long enough so the nori got soft. I salvaged it by making this deconstructed quinoa sushi salad.
Kale, quinoa w/ sushi vinegar, julienned carrots, avocado, smoked salmon, nori bits, cashews, and a drizzle of wasabi-spiked seaweed.
NY Times salad ideas!
“Dice cucumbers (if they’re fat and old, peel and seed them first) and toss with cubes of avocado, a little mirin (or honey, but then it’s not vegan), rice vinegar and soy sauce. (You could mix in a little lump crab meat, really not vegan, even rice, and call it a California roll salad.)
“Mix cooked or canned chickpeas with toasted coconut, shredded carrots, chopped celery, curry powder, olive oil, lime juice and cilantro.
“Cube watermelon; combine with roughly chopped mint, crumbled feta, sliced red onion and chopped Kalamata olives. Dress lightly with olive oil and lemon juice. Despite saltiness of feta and olives, this may need salt.
“Make a crisp grilled cheese sandwich, with good bread and not too much good cheese. Let it cool, then cut into croutons. Put them on anything, but especially tomato and basil salad. This you will do forever.”
