Black beans and avocados team up to add fibre, folate, potassium and heart-healthy monounsaturated fat to this tasty salad. Make this salad a meal by adding cooked quinoa and/or corn niblets.
This easy salad to prepare is sure to impress your dinner guests. For variety, use half spinach leaves and half arugula for a peppery version.
Tabbouleh is a Middle Eastern salad traditionally made with bulgur, a cracked wheat. I've changed things up and substituted quinoa, a whole grain that's higher in protein.
This salad is a cinch to make and it's truly delicious. With only 330 calories per serving, it serves up 26 grams of protein and 7 grams of fibre making it a satisfying meal.
Salad Dressing: Add all of the ingredients together in a small mixing bowl and whisk until emulsified. Make sure all of the miso paste is dissolved in the dressing. Set aside. Salad Assembly for an individual 1 quart Mason jar: Pour 4 tablespoons of…
Mix together cooked sorghum, avocado, tomatoes, corn, onions, and cilantro in a medium bowl. In a small bowl, whisk together lemon, olive oil, garlic, jalapeno, paprika, and salt (optional). Pour dressing over sorghum mixture and toss gently to…
Rinse and drain the sorghum. Bring the water to boil in a medium saucepan, then add the sorghum. Cover, reduce heat and simmer for 45 minutes or until tender. Cool sorghum to room temperature, fluffing with a fork occasionally. Meanwhile, make the…
Dried figs, red onion, and roasted walnut pieces give this salad plenty of flavour and texture. The walnuts make this salad a great source of alpha-linolenic acid (ALA) while the figs boost its magnesium content.
Here protein- and folate-packed lentils are combined with orange segments, orange bell pepper and cilantro for a tasty, nutrient-rich salad.
The sesame oil and rice vinegar in this recipe turn regular coleslaw into a flavourful, Asian-inspired salad. I suggest making it a day in advance to let the cabbage marinate and soften in the dressing.