We all have our tried and true recipes, but sometimes we want to shake things up and try something new.
These recipes will have you thinking outside the box!
Several of these recipes can also work as a main dish by adding shredded chicken or sautéed shrimp.
Mediterranean Salad with Quinoa
Recipe adapted from Costco Magazine
Serves: 6
Salad
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup cherry tomatoes, halved
1 English cucumber, sliced
1/2 cup pitted Kalamata olives, chopped
1/3 cup red onion or radish, chopped
1/3 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
3 cups cooked quinoa, divided in half
1/2 cup feta, crumbled, optional
Dressing
1/3 cup olive oil
2 TBSP balsamic vinegar
2 TBSP red wine vinegar
2 TBSP lemon juice
1/2 tsp garlic powder
1 tsp ground oregano
1 tsp Dijon mustard
Salt and black pepper, to taste
Prepare the dressing: whisk all dressing ingredients in a bowl, set aside.
Assemble the salad: Place all vegetables and herbs in a large bowl. Pour half the dressing over the vegetables and toss to coat. Add half the cooked quinoa and gently mix to combine. Add more dressing and quinoa to taste. Top with feta.
Marinated Cauliflower Salad
Recipe from The Paleo Diet book
Serves: 4
1 head cauliflower, small florets
1/2 red onion, sliced
1/2 green bell pepper, chopped
2/3 cup marinade recipe, below
Marinade
1 tsp black pepper
1 tsp dry mustard
6 tsp lemon juice
3 tsp red wine vinegar
1 cup flaxseed oil
1 TBSP dried onion flakes
1 TBSP finely chopped fresh parsley
Mix all dressing ingredients in blender. Makes 1 1/2 cups.
In medium-size bowl, combine cauliflower, onion and pepper. Pour marinade over entire mixture and refrigerate overnight.
Tip: Letting the cauliflower marinate overnight helps it to be more digestible
Chopped Greek Salad
Recipe from DrHyman.com
Salad
1 large cucumber, sliced lengthwise on the diagonal, seeds removed
½ cup cherry tomatoes, halved
½ cup small red onion, finely diced
1 small red bell pepper, diced
½ cup Kalamata olives
1 avocado, diced
1 TBSP avocado oil
16 oz shrimp
Sea salt and pepper, to taste
6 oz spinach or watercress
2 TBSP fresh parsley, chopped
Dressing
2 cloves garlic, finely minced
1 tsp oregano
½ tsp Dijon mustard
2 TBSP apple cider vinegar
2 TBSP red wine vinegar
1½ cup extra virgin olive oil
½ tsp sea salt
Black pepper, to taste
Prepare salad: toss all vegetables, olives, and avocado chunks in a medium-sized salad bowl. Set aside.
Prepare dressing: Mix all dressing ingredients except for oil in a small bowl. Stream in oil and whisk until combined. Season with black pepper to taste.
Heat a grill pan or a medium-sized skillet with 1 tablespoon avocado oil over medium-high heat.
Season shrimp with sea salt and pepper. Add shrimp to pan and cook about 2-3 minutes on each side or until shrimp turn opaque and pink.
Meanwhile, add the dressing to the salad and toss to coat. Divide greens in 4 bowls. Place about 1 cup of chopped, dressed salad in each bowl. Top with grilled shrimp and garnish with parsley.
Fresh Tomato Salad
Recipe adapted from onedishkitchen.com
3 large tomatoes, chopped
¼ cup red onion, thinly sliced
1/2 cup chopped fresh parsley
2 TBSP capers
2 TBSP olive oil
1 TBSP lemon juice
2 clove garlic, minced
Salt and pepper, to taste
In a small bowl, combine the chopped tomato, red onion, parsley, and capers.
Grab another small bowl and whisk together the olive oil, lemon juice, garlic, salt and pepper.
Pour the zesty dressing over your tomato mixture and gently toss with a fork or spoon, ensuring everything gets a delicious coat. Best chilled for an hour before serving.
Strawberry Basil Chickpea Salad
Recipe adapted from Peas and Crayons
Serves: 4
1 15 oz can chickpeas, drained and rinsed
1 – 2 stalks celery, chopped
1/2 to 1 cup chopped strawberries
1/2 cup chopped honey crisp apple
1/4 cup vegan or homemade mayonnaise
1 – 2 tsp Dijon mustard
1 tsp dill, dried
1/4 tsp salt
1/8 tsp pepper
2 TBSP unsalted roasted sunflower seeds
3 – 4 TBSP fresh chopped basil
Drain and rinse chickpeas and add to a large bowl. Mash with a potato masher or fork (or use food processor) until texture appears flaked, almost like tuna salad.
Add mayonnaise, Dijon, dill, salt and pepper to chickpeas. Stir well to coat.
Fold in berries, apples, sunflower seeds and basil. Adjust seasonings to taste.
Tip: Can serve in a bowl or plate on individual salad plates over spinach, arugula or romaine lettuce and top with extra basil for garnish.
Dijon Potato Salad
Recipe from Quick & Healthy Recipes
Serves: 8
1 1/2 lbs small red potatoes, scrubbed
1 1/2 lbs small yellow potatoes, scrubbed
1/4 cup olive oil
2 TBSP apple cider vinegar
1 TBSP Dijon mustard
1 tsp salt
1/4 tsp pepper
1/2 cup thinly sliced green onion
6 slices bacon, cooked, drained and crumbled (approx. 1/3 cup)
1/4 cup stemmed Italian parsley leaves
In large saucepot, place potatoes in enough cold water to cover. Bring to a boil over high heat, lower heat to medium, and simmer until potatoes are tender (about 30 minutes). Drain and cool. When cool enough to handle, cut potatoes in quarters and place in large bowl.
In small bowl, whisk together olive oil, apple cider vinegar, mustard, salt, pepper and green onion. Pour over potatoes, toss to coat and refrigerate.
To serve, toss salad with bacon and parsley leaves.
Tip: Salad is best made earlier in the day and refrigerated. Add bacon and parsley right before serving.
White Bean Salad
Recipe from The Blood Sugar Solution book
Serves: 4
1 TBSP extra virgin olive oil
1/2 small red onion, diced
2 cloves garlic
2 TBSP sun-dried tomatoes or fresh grape tomatoes
1 15 oz can cannellini beans, drained
2 cups sliced fresh greens of your choice (kale, chard, combo, other)
Pinch of sea salt
Pepper to taste
In a sauté pan, heat olive oil on medium heat and add onions, garlic and tomatoes. Sauté until onions begin to brown, remove from heat and cool. Place drained beans in a medium bowl. Add onion mixture, fresh greens, salt and pepper and refrigerate before serving.
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