Being a working adult is a challenge enough. On top of that, having to worry about what to have for breakfast, lunch or dinner is simply a whole other level. If you often find yourself struggling to prepare your next meal of the day and eventually end up ordering fast foods or takeaways, we have a suggestion that can benefit you greatly. Salads!
Making a salad is considered an art, a delicious, healthy art that fulfils your recommended intake of nutrients. They’re rich in nutrients, fibre and packed with good fats. Let’s also not forget they’re super easy to make and do not take too much of your time nor burn a hole in your pocket. Plus, anytime can be salad time — it’s up to you! It’s always better to have something healthy than leaving your stomach empty all day.
With that being said, we’d love to share two hearty and healthy stunning salad recipes that you would love to make again and again once you’ve tried it!
SUMMER SLAW
| INGREDIENTS | |
|---|---|
| ¼ cup | Peanut butter |
| 2 tbsp | Lime juice |
| 1 tsp | Sesame oil |
| 1 tsp | Ginger, grated |
| 2 to 5 tbsp | Water (add more if required) |
| FOR THE SLAW | |
|---|---|
| 1 | Ripe peach, thinly sliced |
| 1 cup | Purple or green cabbage, shredded |
| 2 cups | Red and yellow bell pepper, charred and thinly sliced |
| 2 | Scallions, chopped |
| ½ | cup Chopped cilantro |
| ½ cup | Fresh basil, chopped |
| ¼ cup | Peanuts and/or sesame seeds, lightly toasted |
| A pinch | of salt or more if needed |
METHODS
- In a small bowl, whisk together the peanut butter, lime juice, sesame oil, and ginger. Whisk in enough water to create a drizzle consistency. Set aside.
- In a dry skillet over medium heat, char the peppers whole for about two minutes.
- Once the peppers are cool to the touch, slice in half, remove the stem, ribbing, and seeds and slice them thinly.
- In a large bowl, combine the cabbage, peppers, scallions, cilantro, basil and ¾ of the dressing. Toss until combined.
- Add the remaining dressing, if desired.
- Season to taste with a few pinches of salt.
- Serve topped with the toasted nuts, seeds, and sliced peaches.
- Enjoy!
PASTA SALAD
| INGREDIENTS | |
|---|---|
| ¼ cup | Peanut butter |
| 3 cups | Uncooked fusilli pasta |
| 2 cups | Cherry tomatoes, halved |
| 1 ½ cups | Cooked chickpeas, drained and rinsed |
| 2 cups | Arugula |
| 1 cup | Cucumbers, thinly sliced |
| 1 cup | Feta cheese, crumbled |
| 1 cup | basil leaves, torn |
| ½ cup | Parsley, minced |
| ¼ cup | Pine nuts, toasted |
| DRESSING | |
|---|---|
| ¼ cup | Extra-virgin olive oil, more for drizzling |
| 3 tbsp | Lemon juice |
| 1 tsp | Dijon mustard |
| 3 | Garlic cloves, minced |
| 1 tsp | Oregano |
| 1 tsp | Rosemary |
| ¼ tsp | Red pepper flakes |
| ¾ teaspoon | Salt or more if needed |
METHODS
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
- Meanwhile, in a bowl, whisk together the olive oil, lemon juice, mustard, garlic, oregano, rosemary, red pepper flakes, and salt. Set it aside.
Note: The dressing will have a strong flavour, it’ll mellow once it coats all of the pasta salad ingredients. - Next, drain the pasta, toss it with a little olive oil (to prevent it from sticking together) and let it cool to room temperature.
- Transfer the pasta into a large bowl along with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley and pine nuts. Give it a good toss.
- Pour the dressing and toss to coat.
- Season to taste with more lemon for some extra
zingyness, salt or pepper if desired. Serve and enjoy!
Sources: Love and lemons
