Tag Archives: salads

Quick Lunch Series: Greek Chickpea-Mango Pasta Salad

I normally prefer to use dry beans in my cooking. But this requires plenty of lead time to plan, soak, and cook the beans before you can use them. For this reason, I do keep a few cans of organic beans around. This is especially useful when I am stumped for what to prepare for the next day office lunch. This one is adapted from here. I had no artichoke hearts, instead, I swapped in some mango. Also, I decided to use more chickpeas and less pasta.

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Ingredients:
1 can garbanzo beans (aka Chickpeas)
1/2 cup whole wheat elbow pasta
1/2 mango chopped
1/2 cup black olives sliced
1/2 cup feta cheese
4-6 sun dried tomatoes sliced
1-2 tbsp sliced red onion (optional)
1 tsp dried oregano
a few red pepper flakes
salt and fresh ground pepper

Cook the pasta according to directions. Drain and set aside to cool.

Drain and rinse the chickpeas.

In a large bowl, toss together the chickpeas, pasta, sun dried tomatoes, red onion, mango, olives, artichokes if using, dried oregano, red pepper flakes, salt and fresh ground pepper. Use oil from artichokes or sun dried tomatoes if using oil soaked varieties. Else drizzle some olive oil.

photo 2Chill or serve immediately topped with some fresh feta cheese. Delicious!

Quick Lunch Series: Mango, Corn and Black Bean Salad

I think you can use either raw green mango or ripe (but firm) sweet mango for this one.

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Ingredients:
1 mango (peeled and diced)
1 can black beans
1 cup sweet corn
1/2 small red onion chopped
2-3 mini tri colored peppers chopped
6-8 cherry tomatoes sliced
1 jalapeno minced
a little olive oil
juice of 1 lemon
salt and fresh ground pepper
1 tsp cumin powder
dash of cayenne pepper
some cilantro to garnish

Toss everything in a large bowl. Enjoy chilled for that office day meal!

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Quik Lunch Series: Quinoa and Black Bean Salad

Since I discovered Quinoa, it has become one of my favorite super foods. I have enjoyed all recipes I have tried so far. This one is another easy one for that office day meal.

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Ingredients:
1/2 cup quinoa ( I used red, but can use any)
1 can black beans (drained and rinsed)
1/4 red onion chopped fine
1/4 cucumber chopped
2-3 mini tricolor sweet peppers
8-10 grape or cherry tomatoes
some chopped cilantro
salt to taste
juice of one lemon
dash of paprika
fresh ground pepper

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Bring 1-1.5 cups of water to boil. Rinse and add quinoa. Reduce flame and cook on medium low till all the water evaporates and the quinoa is cooked. Meanwhile prepare the vegetables and black beans. Toss all ingredients including the quinoa, add salt and pepper and a dash of paprika.

Enjoy!

Mango and Avocado Salad

This simple salad was inspired from these really fresh, colorful and locally grown tomatoes.

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Ingredients:
1 mango chopped
1/2 avocado chopped
3-4 tomatoes chopped
1-2 tbsp feta cheese
baby spinach (optional)

Dressing:
1-2 tbsp mango juice
1 tbsp olive oil
1 tbsp lemon juice
salt and fresh ground pepper

Toss all vegetables and fruit (except the spinach) in a large bowl. Whisk all dressing ingredients and drizzle as much as needed before serving. Can serve over a bed of baby spinach greens.

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Kale and Brussels Sprouts Salad

I woke up Friday morning with the intent to start another 3-day Body Clock Reset Diet. I did this earlier this year with some good results. Each year one of my resolutions is always related to health and fitness. This year, I wanted to get head start before the New Year.

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As is normal I checked Eat, Live, Run website in the morning and saw a recipe for a Kale and Brussels Sprouts salad. And my lunch menu changed. Kale and Brussels Sprouts? Yes I dig them. But I wasn’t sure about the dressing. Searching around I found a galore of salad recipes with that combination. So here’s how I made mine.

Ingredients:
2 cups chopped kale
0.5 cups sliced Brussels sprouts
Some shredded parmesan cheese
some sliced almond

Dressing:
2 tsp lemon juice
1 tsp olive oil
1 tsp dijon mustard
1 clove garlic minced
1 small shallot minced
salt and fresh ground pepper

Whisk together all the dressing ingredients.

In a large bowl mix salad ingredients. Drizzle dressing. Add fresh ground pepper as needed.

Remember this tries to mimic a meal following the prevention diet plan for a 3-day body clock reset diet of fixed calories and fixed portion size. I totally forgot to add the cheese. But still it was crunchy, delicious and filling!

Fresh Greens & Edamame Salad with Carrot Ginger Dressing

Ingredients:
2 cups mixed spring greens
1/4 sliced cucumber
1/4 cup shelled edamame
6-8 cherry tomatoes
1-2 scallions sliced
1/2 tsp toasted sesame seeds

Dressing:
3 carrots chopped
1/4 cup fresh ginger
2 shallots
1/4 cup rice wine vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1/3 cup canola oil
1/3 cup water

Combine all dressing ingredients in a food processor and process until emulsified.

Toss all the salad ingredients in a bowl and drizzle about 2 tbsp of dressing.

Healthy and filling salad recipe (part of the body reset diet)  taken from the Prevention Magazine

Crunchy and Chewy Mango Pomegranate Wheat Berry Salad

The grain of the month is wheat berry! I had picked up some last time I was in Whole Foods.

Occasionally I end up with a raw green mango that has started to ripen and hence is more sweet than tart. In which case it is best to eat it as fruit or toss in salads. I have been wanting to experiment with mango and pomegranate in a recipe for some time now.

So this seemed like a perfect time to cook up a recipe combining mango, pomegranate and wheat berry!

Ingredients:
1 cup wheat berry
1 mango chopped
1/2 cup pomegranate seeds
1/4 cup chopped red onion or green onion
1/2 cup assorted red or yellow bell peppers chopped
1/2 cup chopped cucumber
4-6 sliced cherry tomatoes
1/4 cup whole or chopped pistachio
1 tbsp hemp hearts (optional)

Dressing:
1/8 cup oil
1/8 cup lemon juice
salt and fresh ground pepper
some finely chopped cilantro

Bring two cups of water to boil. Add wheat berry seeds, lower flame and cook until the wheat berry is cooked. Add more water if necessary.

Combine all chopped vegetables in a salad bowl. Add cooked wheat berries, pistachio and hemp hearts and mix. Drizzle dressing and mix.

Can also add some feta cheese and serve on bed of salad greens.

See Also:

Celebrate End of Summer with Mango