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Salad #50 – Spinach, Tomato and Avocado Salad

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spinach avocado tomato salad   Some of the best salads are simple and just rely on a great combination of good foods. This salad could hardly be easier but I just can’t get enough. It’s a perfect dinner salad because it looks lovely but takes very little work. It’s also easy to make for 1 or for a large crowd.   Avocado, Spinach and Tomato Salad

5.0 from 1 reviews
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Salad #50 - Spinach, Tomato and Avocado Salad
Author: 
Recipe type: Salad
 
Ingredients
  • Tomatoes
  • Avocado
  • Spinach
  • Olive Oil
  • Balsamic Vinegar
Instructions
  1. Cut the tomatoes and avocados into bite sized pieces.
  2. Toss the tomatoes and avocados with the spinach and a drizzle of olive oil and balsamic vinegar.

Avocado, Spinach and Tomato Salad

Did They Eat It?

Dana: I love this salad. Actually I think I’m going to go make it for lunch again right now.
Nicky (2 years old): Loved the avocado.
Gordie (5 years old): “I like the tomatoes. But not with sauce.” Avocado, Spinach and Tomato Salad

Salad #49 – Asian Lentil and Mango Salad

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Asian Lentil and Mango Salad 3 I was looking over the salads I had written so far and I could hardly believe that that after 48 salads, none of them contain lentils! Lentils are great in salads so I couldn’t let that stand. This salad is fresh, delicious and unexpected. I love it and and I bet you will too. Asian Lentil and Mango Salad 3

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Salad #49 - Asian Lentil and Mango Salad
Author: 
Recipe type: Salad
 
Ingredients
  • 1 can of lentils rinsed and drained
  • 2 ripe mangos
  • 2 bell peppers (I used yellow and green)
  • 2 large carrots
  • 3 green onions (1 reserved for topping)
  • cashews chopped or whole
  • Spicy Citrus Vinaigrette:
  • Juice of 1 small orange
  • Juice of 1 lime
  • 2 tbsp sesame oil
  • 2 tbsp rice wine vinegar
  • 1 tsp grated fresh ginger
  • 1 tsp chili sauce (sambel oelek)
  • 1 garlic clove minced fine
  • salt and pepper to taste
Instructions
  1. Dice mangos, carrots, bell peppers and green onions.
  2. Mix together with the lentils in a large bowl (reserve some of the green onion for garnish).
  3. Whisk the dressing ingredients together in a bowl or shake in a small container with a lid. If you want a smoother dressing you could blend it together instead.
  4. Toss the vegetables with the dressing.
  5. Top each bowl with cashews and green onions.

Asian Lentil and Mango Salad 3

 Did They Eat it?

Anne: Oh, that’s good. Stephen: Good. Gordie (5 years old): uh, no thanks. Dana: Early to make, full of nutrition, fresh and delicious. This would be a great salad for lunches or to bring to a potluck.

Salad #43 – Easy Thai Cucumber Salad (Tam Taengkwa)

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Easy Thai Cucumber Salad

 

This salad is a variation on the Thai green papaya salad (Som Tam). This version uses cucumbers instead of the harder to find and less familiar (to me) green papaya’s. It reminds me a lot of the cucumber salad that my Danish grandmother used to make which was flavored with salt and pepper and used cucumbers cut very very thin. It was both familiar and novel. In Thailand it would be served very hot, but at home you can adjust the heat to suit your families tastes.

This salad coincidentally matches up with my new series Around the World in 30 Dishes.

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Salad #43 – Easy Thai Cucumber Salad
Author: 
Recipe type: Salad
Cuisine: Thai
 
Ingredients
  • 4 mini cucumbers sliced (or one large)
  • ½ tbsp salt
  • ¼ cup sugar
  • ¼ cup rice vinegar
  • squirt sriracha sauce or ½ jalapeno
  • 4 stalks cilantro
  • chopped peanuts for topping
Instructions
  1. Place the cucumbers in a strainer and mix with the salt. Leave them in the sink for at least 30 minutes.
  2. Rinse with cold water and dry gently with paper towels and place in a bowl.
  3. Whisk the vinegar and sugar until dissolved.
  4. Toss the cucumbers, vinegar mixture, sriracha and cilantro together.
  5. Serve topped with peanuts.
  6. Toss the cucumbers with the salt in a colander, and leave in the sink to drain for at least 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
  7. Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.
Notes
Adapted from http://allrecipes.com/recipe/thai-cucumber-salad/

 

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Thai Cucumber Salad

 Did They Eat It?

Stephen: Oh, that’s good.

Anne: Very nice. A little spicier than I would normally eat but it was good.

Dana: Simple to put together and nice textures.

Thai Cucumber Salad

Salad #42 – Kale, Quinoa and Black Bean Salad

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Kale, Quinoa and Black Bean Salad

This salad is packed so full of nutrition that you just can’t help but feel good about eating it. It will keeps well in the fridge for a couple days which is good because this makes a ton. If you like your food on the spicy side you’ll probably want to increase the amount of chili powder – the recipe is pretty mild as it’s written. You could easily turn this into a great lunch by having some chicken or a hard boiled egg on the side – or even throwing a fried egg right on top.

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Kale, Quinoa and Black Bean Salad
Author: 
Recipe type: Salad
 
Ingredients
  • 1 cup cooked and cooled quinoa
  • 2 fresh squeezed limes
  • 1 teaspoon chili powder
  • 4 TBSP olive oil
  • 2 TBSP white wine vinegar
  • ½ tsp salt and pepper to taste
  • 2-3 handfuls of fresh kale or other greens
  • 1 15-ounce can black beans, rinsed and drained (about 1½ cups)
  • 2 large chopped carrots
  • 1-2 red or yellow bell pepper, chopped
  • 1 avocado, sliced or cubed (optional)
Instructions
  1. Mix up the dressing by whisking the lime juice, chili powder, olive oil, white vinegar and salt and pepper together in a small bowl.
  2. Separate the leaves of the kale from the stems and cut them into tiny pieces. I ran mine through my food processor which worked really well.
  3. Chop the carrots (also great in the food processor) and the bell peppers (less awesome) into small pieces.
  4. Add all the ingredients together in a large bowl and mix well.
Notes
Adapted from http://blog.fatfreevegan.com/2013/06/kale-and-quinoa-salad-with-black-beans.html

Did They Eat It?

Nicky (2 years old): “no.”

Stephen: Good.

Anne: Great. Tangy but not too spicy.

Dana: I liked it. It was easy to put together and it makes a ton.

Kale, Quinoa and Black Bean Salad

 

Salad #40 – Carrot and Raisin Salad (Danish Gulerodsalat)

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Carrot Salad

My dad is from Denmark so I thought I would see if I could find a Danish salad for my 52 Salads challenge. Denmark is not particularly known for their salads. The only one I could remember was Agurkesalat which is a pickled cucumber salad. I came across this shredded carrot salad that I don’t specifically remember having but seems very familiar.

It’s a very simple salad and a snap to put together especially if you have a food processor to do the shredding for you. You can make it with or without the apple – the apple adds some nice sweetness but it may also turn a bit brown if you aren’t eating it immediately. I used yellow carrots for this, but they taste exactly the same as the orange ones so just use whatever is handy.

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Salad #40 – Carrot and Raisin Salad
Recipe type: Salad
Cuisine: Danish
 
Adapted from http://mydanishkitchen.com/2010/06/07/carrot-salad-gulerodsalat/
Ingredients
  • 3-5 Large carrots
  • 1-2 apples
  • 1 lemon
  • handful of raisins
  • 1-2 tsp sugar
Instructions
  1. Shred carrots and apples.
  2. Juice the lemon.
  3. Mix all of the ingredients together and let sit in the fridge for at least 1 hour.

 

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 Carrot Salad

Did They Eat It?

Nicky (almost 2): wouldn’t eat it

Gordie (4.5 years): I loved it!

Deb: nice gentle little salad

Dana: I really enjoyed this salad. It was even better when it had a bit longer to sit in the fridge.

Carrot Salad

 

Salad #37 – Butternut Squash Salad

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Roasted Butternut Squash Salad

Over the last year, I’ve discovered how awesome salads with roasted veggies and fresh greens can be. I’ve made a few different variations for my 52 Salads Challenge but this is one of my favorites. As always, roasting the butternut squash does take a bit of time, but it’s very low maintenance – I’ve found you don’t even need to stir the squash for it to turn out great. This salad provides a nice texture variation and the saltiness of the dressing complements the sweetness of the roasted butternut squash perfectly. You can also top the salad with toasted pita or croutons to help it feel more like a full meal.

Roasted Butternut Squash Salad

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Salad #37 – Butternut Squash Salad
Recipe type: Salad
 
Ingredients
  • 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp. olive oil, divided
  • salt + pepper to taste
  • 1 romaine heart
  • ⅓ c. tahini
  • ⅓ c. water
  • 2 tbsp. fresh lemon juice
  • 1 can chick peas rinsed and drained
Instructions
  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
  2. Toss the butternut square cubes with 1 TBSP of oil, salt and pepper in a large ziplock or large bowl. (If you use a large ziplock even your tiniest kitchen helper can help you toss the cubes).
  3. Lay the butternut squash on the baking sheet and bake for about 40 minutes. I find it turns out best if you do not stir the butternut squash while baking. You can peak under to make sure they are not burning but otherwise leave them alone.
  4. Mix the tahini, water, lemon juice, 1 TBSP olive oil, salt and pepper in a small bowl with a whisk or by shaking well in a small container with a lid.
  5. Serve by putting the butternut squash on a bed of lettuce with the dressing on top or on the side.

 

Roasted Butternut Squash Salad

Did They Eat It?

Anne: Very tasty. A different combination of foods that I wouldn’t expect to go together. I really like the dressing.

Nicky: Loved the dressing and the beans

Gordie: Loved the beans all by themselves.

Dana: I would make this again for sure.

Roasted Butternut Squash Salad

 

Salad #36 – Bell Pepper and Grilled Corn Coleslaw

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bell pepper and corn coleslaw.JPG
I’m going to be honest with you. I actually made this in the summer and used grilled corn. Which is awesome. You could easily make this salad any time of year using either corn roasted in the oven or just some frozen corn from your freezer. If you are feeling enthusiastic, or have some cabbages laying around feel free to shred it for this recipe. I love using a bag of coleslaw  – it makes prepping this salad a breeze.

Bell Pepper and Grilled Corn Coleslaw Recipe

(adapted from My Invisible Crown’s Grilled Corn Cole Slaw with Tangy Lime Dressing)

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Ingredients

  • 2-3 ears grilled corn, kernels cut from the cob.
  • 1 red, yellow and orang pepper sliced thinly
  • 1 bag of coleslaw cabbage mix
  • juice of 1 lime
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoons honey
  • salt and pepper to taste
  • squirt of sriracha sauce (or other hot sauce)

Directions

  1. Mix coleslaw, corn and peppers in a large bowl.
  2. Combine lime, olive oil, vinegar, honey salt and pepper and sriracha sauce together in a small bowl and whisk together or shake together in a small container with a lid until smooth.
  3. Toss the vegetables with the dressing.
  4. Serve cold or at room temperature.

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Did They Eat It?

Stephen: Oh, that is good.

Anne: This salad is great and not just because I’m hungry.

Bronwen: Deliciously refreshing.

Gordie: Liked the peppers before they were in the salad

Nicky: Liked picking the corn out of the salad

Dana: I loved this salad. I would definitely make it again.

10-DSC_3113

Salad #35 – Roasted Parsnip and Carrot Salad

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Roasted Carrot and Parsnip Salad
I had never had parsnips until I was an adult. My mom didn’t like them, so she never made them. We’ve been getting a bunch in our vegetables boxes from Eagle Creek Farms as part of their Community Supported Agriculture program (CSA). Although I don’t have a negative feelings towards parsnips, I don’t really know what to do with them either. I used some of our parsnips in a Moroccan style stew but I still had a ton left over. I thought that perhaps I could make the rest into a salad and this is what I came up with. This would be a great salad for Christmas dinner as you can roast the vegetables ahead of time.

Roasted Parsnip and Carrot Salad

(Inspired by Roasted Carrots, Parsnips and Shallots)

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Salad #35 - Roasted Parsnip and Carrot Salad
 
Ingredients
  • Ingredients
  • 8-12 carrots and parsnips
  • 3-6 shallots
  • olive oil
  • salt and pepper
  • greens
  • Dressing Ingredients
  • 2 tbsp grainy mustard
  • 2 tbsp olive oil
  • salt and pepper
Instructions
  1. Preheat oven to 450F.
  2. Chop parsnips and carrots into bite sized pieces. Cut shallots in half or quarters if they are larger. Toss with oil and salt and pepper.
  3. Spread onto a baking sheet in a single layer. I like to line the baking sheet with parchment paper. Because it is awesome. And then the veggies won't stick to the pan.
  4. Cook for 35 minutes, turning the vegetables once or twice. Keep an eye on the shallots,  you may want to take them out early so they don't burn. I took mine out about half way through the cooking time.
  5. Meanwhile whisk up your dressing ingredients in a small bowl until well mixed.
  6. When the vegetables are tender, cooked through and a little bit golden, remove them from the oven and let cool.
  7. Toss the vegetables with the dressing. If you are going to serve the salad later, you can put them in the fridge at this point.
  8. Otherwise, toss the greens with a bit of dressing, and layer the vegetables on top of the greens on each plate.

Roasted Parsnip and Carrot Salad

 

Did They Eat It?

Gordie (4.5 years): Really hates cooked carrots.

Nicky (1.5 years): Liked the parsnips and carrots.

Deb: That’s the only parsnip I have had in my whole life that I actually liked.

Stephen: Good.

Dana: Roasting the parsnips and carrots really brings out their sweetness. I loved this salad and it was just as good the next day.

Roasted Parsnip and Carrot Salad

Salad #34 – Fruity Winter Salad

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Fruity Winter Salad
I  am not winter’s biggest fan. I am fond of being warm and not inclined to ski. I also really miss the plentiful, seasonal fresh fruit of the summer. Winter is not a total loss though, pomegranates and citrus fruit are at their best in the cooler months. This salad would be lovely to bring to a pot luck, to serve as the first course for Christmas dinner or if you chop the greens it would make a lovely chopped salad side dish.

Fruity Winter Salad

(Adapted from Christmas Tree Salad)

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Salad #34 - Fruity Winter Salad
 
Ingredients
  • Ingredients
  • 1 bunch of greens (really anything will work. I used a pretentious mix of swiss chard, kale and spinach)
  • 1 pomegranate
  • 1 bunch grapes
  • 2 mandarin oranges, chopped
  • 2 small handfuls sliced almonds
  • Dressing Ingredients
  • 1 shallot
  • 2 tbsp vinegar (I used a pomegranate flavored balsamic, but a white wine or apple cider would be prettier)
  • 2 tbsp olive oil
  • salt and pepper
Instructions
  1. De-seed the pomegranate. Cut it in half along the equator. Score the skin along the membranes of the fruit. Break sections off and rub off the seeds. Some people find it easier to do this in a bowl of water. I generally find this to be wetter.
  2. Cut the grapes in half. Cut the ends of the oranges and then cut off the rest of the peel. Chop the orange fruit into squares.
  3. Mix the dressing ingredients in a food processor or magic bullet. Alternatively you have chop the shallot finely and whisk to combine. Or mix the shallot with the rest of the salad ingredients.
  4. Toss the greens, fruit and dressing together in a large bowl.

Fruity Winter Salad

Fruity Winter Salad

Did They Eat It?

Stephen: Good.

Gordie (4.5 years): thought the pomegranates were too sour.

Nicky (1.5 years): Loved the fruit from the salad

Dana: Lovely salad for the winter. Crunchy, sweet and fresh.

Fruity Winter Salad

 

Salad #29 – Grilled Vegetable Salad with Greens and Mustard Dressing

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Grilled Vegetable Salad with Greens and Mustard Dressing
Summer is nearly over, but there is probably a few weeks of great grilling weather left. This salad is a perfect if it’s too hot to cook inside but you have some vegetables that you’d like to roast. If the weather is a bit cooler and the thought of turning on your oven doesn’t make you want to cry, the vegetables can also be roasted in the oven instead. Below, I’ve written down the vegetables that I used for my salad, but you could use any grilled vegetables you have on hand including zucchini or asparagus.

Grilled Vegetable Salad with Greens and Mustard Dressing

(Adapted from Cook With What You Have)

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Salad #29 - Grilled Vegetable Salad with Greens and Mustard Dressing
 
Ingredients
  •  2 medium onions
  • 1 turnip
  • 4 carrots
  • 6 small beets red and yellow
  • 2 large roasted red peppers (from a jar)
  • lettuce
  • parsley
  • 2-3 tablespoons whole grain mustard
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • Sea salt and freshly ground pepper
Instructions
  1. Chop Vegetables into large pieces and coat with olive oil.
  2. Mix the oil, lemon juice, mustard and salt and pepper in a small bowl and whisk until well mixed.
  3. Heat your grill to about 400F. I found this to be about medium low on my grill.
  4. Place your vegetables on your grill and cook until cooked through. Turning occassionally. If you are using more tender vegetables this may only take a few minutes, larger root vegetables may take up to 20 minutes.
  5. Take the vegetables off the grill and chop into bite sized pieces. If you are using fresh peppers instead of jarred, place the pepper in a plastic bag for a few minutes to make it easier to take off the skin.
  6. In a large bowl, combine the lettuce, roasted chopped vegetables and dressing.
  7. Serve and enjoy.

Grilled Vegetable Salad with Greens and Mustard Dressing

Grilled Vegetable Salad with Greens and Mustard Dressing

Did they Eat It?

Bronwen – Neat touch with the roasted greens

Anne – really liked it. Surprise to have roasted vegetables in a salad

Grandma Mary – I really liked the one with the beets. Those beets were so good.

Richard – very good. It seemed like there was something with a bit of kick in it too.

John – I filled up on the roasted vegetable salad. Very good. Never had it before.

Dana – This salad was delicious. I would absolutely make this again. One of my favorites so far.

Grilled Vegetable Salad with Greens and Mustard Dressing