Corn, Chickpea, and Avocado Salad

Yield: 2-3 servings

2-3 ears of corn, shucked, kernels removed (or 1-2 cups frozen corn)

1 14-oz can chickpeas, rinsed and drained

1 tbsp olive oil

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

zest of 1 lime

salt and pepper

2-3 cups lettuce (can be mixed greens, spinach, arugula, etc)

1/2 cucumber, diced

1 cup cherry tomatoes, halved

1/4 cup cilantro, chopped

1-2 green onions, chopped

1 avocado, diced

optional: 1/4 cup feta, crumbled

optional: grilled chicken or fish

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a medium bowl, combine the corn and chickpeas. Add the oil, spices, lime, and salt and pepper, and mix well. Spread over prepared baking sheet and roast until lightly browned, about 20 minutes. Remove from oven and let cool slightly.

3. In a large bowl, combine lettuce, cucumber, tomatoes, cilantro, green onion, and any optional ingredients. Top with corn and chickpeas.

4. Add avocado and shallot vinaigrette just before serving.

https://www.halfbakedharvest.com/corn-tomato-and-avocado-chickpea-salad/ https://www.bonappetit.com/recipe/corn-and-chickpea-bowl-with-miso-jalapeno-tahini

Cucumber Raita

Yield: 1 cup

1 cucumber, seeds removed

salt

1 cup plain Greek yogurt

1/2 tsp garam masala

1/2 tsp ground cumin

1/8 tsp cayenne

2 tbsp cilantro, chopped (or mint)

1 small serrano or Thai chile, minced (optional)

1. Cut the cucumber into very small dice or grate on the large holes of a grater. Sprinkle with a generous amount of salt, toss, and let sit in a colander in the sink for 15 minutes. Rinse briefly and squeeze dry in a kitchen towel. Transfer to a bowl.

2. Beat the yogurt with a fork or a whisk. Add the garam masala, cumin, cayenne, cilantro, chile, and cucumbers, and toss again. Taste and adjust salt.

3. Chill until ready to serve.

https://cooking.nytimes.com/recipes/1015024-cucumber-raita https://www.indianhealthyrecipes.com/cucumber-raita-recipe/#wprm-recipe-container-37079

Cucumber Tahini Dressing

Yield: 1 cup

1 cup cucumber, roughly chopped

5 tbsp tahini

1/4 cup lemon juice

1 clove garlic

1 tsp ground cumin

1/4 tsp salt

2 tbsp water

1. Combine all ingredients in a high-speed blender and blend until completely smooth.

2. Store leftovers in an airtight container in the fridge for up to a week.

https://detoxinista.com/creamy-cucumber-tahini-salad-dressing-vegan/

Gazpacho

Yield: 8 cups

2 cups tomato juice (or tomato puree or vegetable cocktail)

4 roma tomatoes, cored, roughly chopped

1 red pepper, seeded, roughly chopped

1/2 cucumber, roughly chopped

1/4 cup sweet onion, roughly chopped

1 clove garlic, roughly chopped

2 tbsp lime juice

2 tbsp red wine vinegar

2 tbsp parsley, roughly chopped

1/2 tsp red pepper flakes

salt and pepper

optional garnish: chopped peppers, avocado, green onion, olive oil, croutons

1. In a blender, combine tomato juice, tomatoes, red pepper, cucumber, onion, garlic, lime juice, red wine vinegar, and parsley. Blend until smooth.

2. Add in the seasonings and blend again. Taste and adjust. 

3. Pour into a glass jar and secure lid. Chill for 3 to 4 hours, or overnight.

4. Before serving, shake the jar to combine. Pour into bowls, and garnish with your desired toppings. Leftovers will keep in the fridge for up to 3 days.

http://ohsheglows.com/2011/05/20/gazpacho/

Avocado Dill Dressing

Yield: 3/4 cup

1/2 cucumber, roughly chopped

1 avocado

1 clove garlic, minced

2 tbsp lemon juice

2 tsp dill, chopped

salt and pepper

water as needed to thin

1. Combine all ingredients in a blender and blend on high until smooth. Add water to desired consistency.

Grounded Nutrition Salad Dressings

Pineapple Mint Salsa

Yield: 2 cups

1/2 pineapple, cut into 1/2-inch chunks

1 bunch radishes, cut into 1/2-inch chunks

1 cucumber, cut into 1/2-inch chunks

1 avocado, cut into 1/2-inch chunks

1 bunch green onions, finely chopped

6 mint leaves, finely chopped

1 clove garlic, minced

juice of 1/2 lemon

1/2 tsp ground ginger

salt and pepper

1. In a medium bowl, combine all ingredients. Stir gently to combine.

https://autoimmunewellness.com/grilled-chicken-thighs-pineapple-mint-salsa/

Mediterranean Three Bean Quinoa Salad

Yield: 4 servings

Salad:

1 cup quinoa

2 cups water

1/2 lb green beans, cut into 2-inch pieces

1 can chickpeas, drained and rinsed

1 can white beans, drained and rinsed

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup cucumber, diced

1 cup grape tomatoes, halved

1 shallot, diced

1/3 cup kalamata olives, pitted and chopped

fresh basil, thinly sliced

optional: 1/4 cup feta cheese, crumbled

Dressing:

1/4 cup olive oil

1 tbsp balsamic vinegar

2 cloves garlic, minced

1/4 tsp dried basil

1/4 tsp dried oregano

salt and pepper

1. In a medium saucepan, bring quinoa and water to a boil. Cover, reduce heat to low, and simmer for 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Transfer quinoa to a large bowl.

2. In the meantime, blanch the green beans. Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Drain the green beans and place in a bowl of ice water. Drain well and pat dry.
3. Prepare the dressing by whisking together all dressing ingredients in a small bowl. 

4. Add the green beans, chickpeas, white beans, peppers, cucumber, tomatoes, shallot, olives, basil, and feta cheese (if using) to the bowl with the quinoa.

5. Pour dressing over the salad and gently stir until salad is coated with dressing.


https://www.twopeasandtheirpod.com/mediterranean-three-bean-quinoa-salad/

Citrus Salmon Salad

Yield: 2 servings

1 cucumber, diced
2 oranges, segmented, juice reserved
1 avocado, diced
2 tbsp dill (or basil)
salt and pepper
8 oz salmon (fresh, canned, or smoked)

Dressing:
orange juice (reserved from segmenting)
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey
1 tsp dijon mustard
salt and pepper

1. In a medium bowl, combine cucumber, orange segments, avocado, dill, and salt and pepper. Toss to combine.
2. Top with salmon.
3. Prepare dressing by combining all ingredients in a small jar and shaking well to emulsify.
4. Toss salad with dressing and serve.

Turkey Roll-Ups

Yield: 4 servings

12 slices organic turkey breast
1/2 cup hummus
6 leaves of red lettuce, spine removed and torn in half
1 cucumber, deseeded and cut into batons
1 red pepper, sliced
1 yellow pepper, sliced
2 tbsp basil, chiffonade

1. Lay out one slice of turkey breast. Spread with a thin layer of hummus.
2. Place a piece of lettuce on top leaving some hummus on the far end of the turkey uncovered.
3. Take one baton of cucumber and one slice each of red and yellow pepper and place on one end of turkey slice. Top with a few slices of basil.
4. Roll to enclose vegetables. Hummus should "glue" the roll together.
5. Repeat with remaining slices of turkey.


http://www.foodnetwork.com/recipes/ellie-krieger/turkey-roll-ups-recipe-1957544

Mediterranean Chickpea Salad

Yield: 4 servings

Dressing:

1/4 cup olive oil

2 tbsp red wine vinegar

1 clove garlic, finely minced

1 tsp dijon mustard

1 tsp thyme

1 tsp oregano

salt and pepper

Salad:

1 can chickpeas, drained and rinsed

2 cups romaine lettuce, chopped
1 cucumber, chopped
1 shallot, finely diced
1 red pepper, diced
1/4 cup olives, chopped

3/4 cup artichoke hearts
1/4 cup sundried tomatoes, julienne

1/4 cup salami or pepperoni, thinly sliced (optional)
1/4 cup asiago cheese, cubed (optional)

1. Prepare the dressing by combining all ingredients in a small jar. Shake well.

2. In a large bowl, combine all salad ingredients.
3. Toss with dressing and serve immediately.

https://www.foodiecrush.com/italian-chopped-salad-with-marinated-chickpeas/
https://fosterfarmsturkey.com/recipes/mediterranean-chickpea-and-turkey-salad-with-grilled-flatbread/

Roasted Fennel and Quinoa Salad

Yield: 3-4 servings

3/4 cup quinoa

1 1/2 cups water

1 small bulb of fennel, trimmed, halved, core removed

4 radishes, halved, sliced thin

1/2 cucumber, diced small

2 tbsp dill, chopped

2 green onions, sliced thin

optional: handful of nuts/seeds

2 tsp dijon mustard

juice of 1 lemon

3 tbsp olive oil

salt and pepper

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. In a medium pot, combine quinoa with water. Bring to a boil, cover, and reduce heat to low. Simmer until all of the liquid is absorbed, about 15 minutes. Remove from heat and set aside.

3. Slice the halves of fennel and toss them in a bit of olive oil, salt, and pepper. Spread on prepared baking sheet and roast in the oven for about 15 minutes, or until soft and have golden, caramelized edges. (Or optional: grill the fennel: brush the fennel with olive oil and season with salt and pepper. Place on a grill heated to high, cut side down. Grill until char marks are achieved on both sides and fennel feels a bit soft. Remove and cut into a rough small dice once cool.)

4. Place cooled quinoa into a large bowl. Add fennel, radishes, cucumber, dill, and green onion. Add dijon, lemon juice and remaining olive oil on top. Season with salt and pepper and mix until thoroughly combined.

http://thefirstmess.com/2011/07/18/grilled-fennel-and-quinoa-salad/

Tomato Basil Chickpea Salad

Yield: 4 servings

1/2 cup quinoa
1 cup water
2 cups baby spinach leaves

1 can chickpeas, drained and rinsed

1 cup cherry tomatoes, halved
1 cucumber, deseeded, chopped
1 tbsp olive oil
salt and pepper

1. Put the quinoa and water in a small saucepan and bring to a boil. Reduce the heat, cover, and cook until the water is absorbed, about 15 minutes. Remove from heat and let cool. 

2. To assemble the salad, add the baby spinach to a large bowl.  Top with the quinoa, chickpeas, tomatoes, and cucumber. Drizzle with olive oil and season with salt and pepper.
3. Serve with avocado basil dressing.


http://happyhealthymama.com/loaded-spinach-salad-with-creamy-avocado-basil-dressing.html

Wheatberry Chickpea Salad

Yield: 4 servings (side)

1 cup dry wheatberries

1 can chickpeas, drained and rinsed

1 cucumber, deseeded and diced

1 yellow pepper, diced

1 cup cherry tomatoes, halved

1/4 cup parsley, finely chopped

2 green onions, finely sliced

1 tbsp olive oil

salt and pepper

1. In a medium pot, place wheatberries in 4 cups of water. Bring to a boil, then reduce heat to low and simmer for one hour. Drain and cool.
2. Once wheatberries are cool, in a large bowl, mix wheatberries together the remaining ingredients, Stir to combine.
3. Serve with balsamic tamari dressing.


http://ohsheglows.com/2010/12/28/back-on-track-wheat-berry-and-bean-salad/

Tabbouleh Bowl

Yield: 4 servings

1 1/4 cups quinoa
2 1/2 cups water
1 tbsp olive oil
salt and pepper
1 cucumber, deseeded and chopped
3 tomatoes, deseeded and chopped
1/4 cup parsley, chopped
2 tbsp mint, chopped
3 tbsp hemp hearts
2 green onions, thinly sliced

Dressing:
zest and juice of 1 lemon
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp maple syrup
salt and pepper

1. Place the quinoa and water into a medium pot. Bring to a boil, then reduce heat to low and cover and cook for 15 minutes, or until water is absorbed. Remove from heat.
2. In the meantime, prepare the dressing. Add all ingredients to a small bowl and whisk to combine.
3. When quinoa is cooled, toss with olive oil and salt and pepper. Add remaining ingredients and stir gently to combine.
4. Serve with falafel-spiced chickpeas, 2 tablespoons of hummus, and sauteed zucchini.


Oh She Glows Every Day

Marinated Cucumber Salad

Yield: 2 servings

1/3 cup rice vinegar
2 tbsp tamari
1 tbsp maple syrup
1 tbsp sesame oil
1 English cucumber, thinly sliced on a mandoline

1. Mix all ingredients except cucumber together. Stir to combine.
2. Toss cucumber with dressing.
3. Marinate for at least one hour. Serve chilled.


http://www.foodnetwork.com/recipes/valerie-bertinelli/marinated-cucumber-salad

Tzatziki (Paleo)

Yield: 1 1/4 cup

3/4 cup full-fat coconut milk (placed in fridge 24 hours prior to making the recipe)

1/2 cup cucumber, deseeded and finely diced
2 garlic cloves, finely minced

2 tbsp lemon juice

1 tsp dried dill (or 1 tbsp fresh dill)

1/8 tsp sea salt

1/8 tsp black pepper

1. Open the can of coconut milk and scoop out 3/4 cup of the cream on top.

2. Combine all ingredients in a small bowl and stir to combine.
3. Chill before serving.

http://stupideasypaleo.com/2013/06/15/paleo-tzatziki-sauce/

Watermelon Cucumber Quinoa Salad

Yield: 4 servings

1/2 cup quinoa
1 cup water
1 small watermelon, skin removed and chopped
1 medium cucumber, chopped
juice from 2 limes
1/4 cup fresh mint, chopped
salt and pepper
1/4 cup feta, crumbled (optional)

1. Cook quinoa in water until all the water is absorbed, about 15 minutes. Remove from heat and cool.
2. When quinoa is cool, combine with all remaining ingredients.