Strawberry & Greens Salad with Balsamic Tahini Dressing

May 21, 2015

You guys… My name is Natalie and I am addicted to strawberry salads. I can. not. stop. Maybe it’s the warm weather or maybe it’s the fact that strawberries are getting yummier (and cheaper) or maybe it’s the AMAZING dressing I came up with… But whatever it is I have been chowing down on this Strawberry & Greens Salad with Balsamic Tahini Dressing nonstop.

Let’s talk about this dressing real quick… I am usually just an oil and vinegar kind of girl when it comes to salads. One day, I wanted to add in a little tahini so I started throwing stuff in a jar and was SO happy with how it turned out. The maple syrup makes it a little sweet but the salt perfectly balances it out. Phenom. You’re gonna love it. My tip, double or triple the recipe and keep it in the fridge for easy access all week. It will solidify when cold but letting it sit on the counter for a few or stirring in a little hot water will loosen it right up.

I’ve no joke eaten this salad 10 times in the last two weeks. It’s great because you can customize it and add whatever toppings you please. The one thing I always keep constant… Strawberries and pecans. Trust me when I say the combination is to dieee for.

Check out all of these variation on my new favorite salad. I wasn’t kidding when I said I’ve been eating it multiple times a week!

Strawberry & Greens Salad with Balsamic Tahini Dressing

Prep Time: 5 minutes

Yield: 2 servings

The combination of toppings and dressing in this salad makes for an unbelievably delicious salad! One that I've personally taken to eating multiple times a week. Try this salad and you'll surely add it to your weekly rotation too!

Ingredients

4 cups spinach (or other leafy greens)
1 cup sliced strawberries
½ cup pecans, toasted
½ avocado, cubed
1 cup edamame, cooked (or other beans)
Splash of oil
Salt and Pepper

Other Possible Toppings:

Roasted chickpeas
Blueberries
Brazil nuts (in place of pecans)
Pepitas/ pumpkin seeds

Tahini Dressing:

3 Tbs. tahini
2 tsp. balsamic vinegar
2 tsp. maple syrup
2 Tbs. water (more for thinner dressing)
1/8 tsp. sea salt
pinch of pepper

Instructions

Divide spinach between two plates. Drizzle a splash of oil over each, season with salt and pepper, and toss to coat.
Divide the rest of topping between plates and top with dressing. Enjoy!

http://areyoukitchenme.com/strawberry-greens-salad-with-balsamic-tahini-dressing/

Cabbage Apple Chopped Salad with Tahini Dressing

February 16, 2015

Man. This semester hit me like a ton of bricks. It’s been over three weeks since I’ve posted because I spent the first two weeks of the semester without a computer. That means none of my pictures, no collection of recipes, and minimal sanity. But. Here we are. In February. Holy cow. And I’m here to tell you about this Cabbage Chopped Salad with Tahini Dressing!

I hope you all have been doing a good job keeping up on New Years resolutions! It can be hard stay focused in the New Year, as things don’t really seem to slow down. I don’t know about you but I’ve been busier than ever…. Because this is my last semester of school I’m trying to (1) kill it, (2) figure out what the heck I want to do, and (3) find that thing adults call a job… Yuck. Oh, and we’re moving. Sooo much excitement but a lot of stress and hard work. It’ll all be worth it!

What has been absolutely keeping me sane has been being 100% prepared every day for school. I have been doing my Sunday meal prep every week with plenty of snacks including chopped veggies, mini boxes of raisins, clementines, and these chocolate muffins (which I of course make into mini muffins because mini everything). I’ve been loving my Chickpea Salad but I decided to switch it up and make this chopped salad and it is so yummy.

Maybe it’s just me, but I get bored with the plain-old lettuce salads real quick. Don’t get me wrong I love me some leafy greens but sometimes enough is enough. Chopped salads totally flip the lunch game on its head. You get a little bit of everything with each bite! A friend in my class said to me “Are you eating coleslaw for lunch…?” I mean… Kinda. But no. I got my inspiration for this recipe here and love how the apples give it a perfect sweetness to counteract the slight bitterness of the tahini. And I added extra edamame for protein- just make sure you snag organic!

So there ya go! This salad makes a pretty decent amount and will definitely last you all week in the fridge. I portion it out into five Tupperwares and boom. Lunch all week. You’re welcome.

Cabbage Apple Chopped Salad with Tahini Dressing

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 5 servings

This healthy lunch option is a breeze to throw together and will last in your fridge all week for easy lunch-packing!

Ingredients

½ small head red cabbage
1-2 carrots, peeled
1 green apple
1 small bag frozen edamame (about 2 cups)
3 green onions
1/3 cup chopped cashews or almonds (toasted)

For the Dressing:

½ cup tahini
½ cup water
Juice of 1 lemon
1 Tbs rice wine vinegar
1” piece of fresh ginger, peeled and grated
2 large garlic cloves, minced/ grated
½ - 1 tsp salt
¼ tsp pepper

Instructions

Chop cabbage into a few large pieces and add to food processor. Pulse until broken down into small, bite-sized pieces but do not over-process. (Alternatively, you can chop the cabbage very small with a knife.) Add to a large bowl.
Repeat process with carrots or use a grater to shred the carrots and add to the cabbage bowl.
Chop the green apple into small pieces and slice the green onions thinly and add to the bowl.
Meanwhile, cook the edamame according to package directions- usually just boil until they float and then drain over a colander. Add to bowl once cooled slightly.
Mix all dressing ingredients in a bowl with a whisk (or a jar with a tight-fitting lid) and combine well.
Toss veggies with dressing well, making sure all pieces are coated. Top with chopped cashews (and cilantro if desired) and enjoy!

http://areyoukitchenme.com/cabbage-apple-chopped-salad-tahini-dressing/

Chickpea Salad

January 7, 2015

Happy January everyone! I know I’m a little late, we’ve already had a week of 2015, a few inches of snow, and subzero temperatures… Better late than never! New Years gets a bad rap for the ubiquitous “new year, new me” posts all over social media and grocery stores and television ads, but it really is a great time to start fresh. I have decided to commit to Veganuary and try the vegan lifestyle this month! It’s not too late for you to commit too! Veganuary’s site has a ton of awesome resources and great reasons to go vegan. Whether you are vegan, have been thinking about trying it, want to lose a little weight this year, or enjoy a steak every evening, I think you’ll love this Chickpea Salad.

Slide the bar in the picture above and check out how easy it is to take chickpeas from round legumes to a flaky base ready for a creamy, dreamy dressing!

I wanted to call this “Chickless Salad” but I couldn’t bring myself to succumb to the cheesy vegan misnomer. This isn’t chicken salad. It’s not egg salad. It’s not tuna salad. It is delicious. Basically, I took your average everyday chicken salad dressing and subbed in chickpeas. I expected to like this recipe and take it for lunch this week. I expected it to be a silly vegan idea to try for fun. I didn’t expect to eat almost the entire batch in one day. So much for new year, new me…. This was soooo good. Like delicious, I’m going to make it every week, I’ll eat this way past January good. I love the crunch of the fresh veggies in contrast to the creamy dressing. Maybe it’s because I haven’t had chicken salad in 15 years or so, but is this what lunch dreams are made of? I’m thinking yes.

If you aren’t vegan and don’t want to buy a separate vegan mayo, just use regular! Or try subbing in a super creamy hummus. I use Veganaise but am also a fan of the Hampton Creek Just Mayo brand, both can be found in almost any grocery store. Seriously, vegan or not this is SO yummy you have to give it a try! It’s a light, refreshing crunch to wake up the cold month lunch monotony. It’s great on a sandwich, in a wrap, topping a mixed green salad, or straight from the bowl with a spoon if you have no self control like me. Enjoy! Stay warm friends!

Chickpea Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 servings

This plant-based chickpea salad is reminiscent of a classic chicken or egg salad with a healthy twist! Perfect for lunches or a snack, this recipe is a snap to make and so refreshing!

Ingredients

1 can chickpeas, rinsed and drained
2 Tbs vegan mayo (or regular mayo or hummus)
2 tsp tahini (sesame paste)
2 tsp stone-ground mustard
1 Tbs lemon juice
1 clove garlic, minced
2 stalks celery
1 small carrot, peeled
3 green onions, white and light parts only
1 Tbs chopped fresh dill
Salt and pepper

Instructions

Add chickpeas to a mixing bowl and mash with a fork until flaky.
Cut celery and carrot into long strips then chop very fine. Thinly slice green onions.
Add veggies, mayo, tahini, mustard, lemon juice, garlic, and dill to bowl and mix lightly.
Taste mixture, add salt and pepper, and stir. Do not over mix.

http://areyoukitchenme.com/chickpea-salad/

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