We’ve loved playing with raw foods and adding more nutrition to our diet. At times, the flavor of raw vegetables can be overly bitter and keep me going back to the skillet. This salad shifted my paradigm and now I firmly believe that asparagus and zucchini are just as tasty raw as they are cooked. This salad hosts a variety of green veggies that when cut down and into ribbons, are absolutely delicious. With a punch of onion, crunch of almonds, and creamy finish of goat cheese, it boasts a nuance of flavor and finesse unlike most salads we’ve tasted. (Remove goat cheese and this recipe is Whole30 Approved!)
Confession, I absolutely love an antipasto. The salty brine of the olives, the bite of the manchego cheese, and the creaminess of a French brie. For this gathering, we decided to mix it up, and add a delicious tomato salad and whipped chive goat cheese. This is the perfect addition to a traditional antipasto plate. With the subtle sweetness and seasonal flavors of the heirloom tomatoes and the creaminess of the goat cheese, it effortlessly makes its way onto a crostini and doesn’t look back.
Confession. I love junk food as much as the good stuff. I’m not talking fast food, but the good stuff. Chocolate, cheese, and delicious French loaves. Over the past month of travel, I indulged a bit. (And honestly probably a bit too much, but when in New York, Portland, and Seattle, take a bite out of the city right?) This month, we’re getting back on track starting with this salad. With an updated take on a classic Caesar, we make smart trades and add depths of flavor unlike it’s traditional counterpart. We swapped out romaine for kale and croutons for delicious roasted garbanzo beans.
In honor of the upcoming holiday, we opted to share a healthy side. This salad is amazing and one of our favorite creations to date. With nuances of flavor it texture, the profiles are robust and far from a standard barbeque side. There’s the subtle sweetness of berries, the bite of red onion, crunch of raw almonds, and the punch of roquefort blue cheese. It says festive, looks stunning, and isn’t overdone.
There’s something about the new year that means one thing. It’s time to ditch the stretchy pants and overindulging of holiday eating and slip back into those skinny jeans. Over the past school year, I have found that I actually love salads. That’s right. I love them. I never thought I would say that, but with a bit searching and finding the right recipes, I’ve found salads that fill my stomach, give me energy throughout the day, and have different flavor profiles. I found that when made correctly, I actually love kale and quinoa. (Even in the same salad. At times my body craves it). Today I thought I would share with you a few of my go-to salad recipes to help you achieve all of your health and wellness goals for 2016.