Salads

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Anganette Hall

a person is cutting into a bowl filled with food

Vegan Food Recipes on Instagram: "CHANA CHAAT - CHICKPEA MANGO SALAD By @gigi_goes_vegan Recipe: INGREDIENTS (serves 2) 80 gr tricolour quinoa 240 gr cooked chickpeas 1 small red onion, chopped 100 gr pomegranate seeds 60 gr lightly salted peanuts Small handful coriander, hard stalks removed and chopped 200 gr fresh mango, chopped DRESSING 40ml high quality olive oil 1 tsp garam masala 1 tsp chilli powder 1 tsp turmeric ½ tsp salt 1 Tbsp mango chutney (optional) METHOD Cook the quinoa according to package instructions. Set aside to cool slightly In a small container whisk together oil, garam masala, chilli powder, turmeric, salt and mango chutney (if using). Add chickpeas, onion, pomegranate seeds, peanuts, coriander and mango to a bowl Incorporate the quinoa, drizzle with the dressi

a salad with tomatoes, spinach and chickpeas on a blue platter

2.6K views · 25 reactions | 100 DAYS OF SENSATIONAL SALADS RECIPE 9/100 ROASTED SWEET POTATO, AVOCADO & LENTIL SALAD Serves 4 Ingredients: 1 sweet potato (unpeeled), cut into strips 2 Roma tomatoes, cut into quarters 2 tablespoons extra virgin olive 1 tablespoon dried Italian herbs 1 cup spinach, roughly chopped 1 cup French lentils, rinsed & drained 400g canned chickpeas, rinsed and drained 1/2 cup pine nuts, toasted 100g goats cheese or feta, crumbled 1 avocado, sliced Sea salt Black pepper Dressing: 1/4 cup extra virgin olive oil 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 lemon, juice squeezed 1 tablespoon pure maple syrup 1/4 cup basil leaves, chopped Method: 1. Preheat the oven to 200 degrees Celsius . Place the sweet potato and Roma tomato pieces on separate roasting trays. Drizzle with olive oil and sprinkle over the dried Italian herbs. Mix together with your hands. Roast the vegetables for about 30-35 minutes, until cooked through and golden (tomatoes may take slightly less time). 2. Place a medium sized pot of water onto a boil. Once boiling, add the lentils to the pot and turn down to a gentle simmer. Cook for about 12-14 minutes. Drain, run through cold water and set aside. 3. For the dressing: mix all ingredients in a small bowl or jug and season well. 4. In a large bowl: Add the spinach, lentils, chickpeas, half the pine nuts and crumble half the goats cheese or feta. Add half the dressing to the salad and toss together. Season well. 5. Spread the lentil salad onto a large platter or into individual bowls. Top the lentil salad with the roasted sweet potato and Roma tomatoes pieces. Then follow with the avocado slices. Crumble over the remaining goat’s cheese or feta and add the remaining pine nuts. Drizzle over the remaining dressing and serve. #easyrecipes #healthyfood #easysalad #salad #salade #saladrecipes #saladrecipe #lentilsalad | wholesomebysarah

a glass jar filled with liquid next to a bowl of food on a cutting board

Apple Cider Vinegar Salad Dressing

Apple Cider Vinegar Salad

Greek Yogurt Salad Dressing

Honey Balsamic Dressing

Vinegar Salad

Homemade Salad Dressing Healthy

Make Apple Cider Vinegar

Vinegar Salad Dressing

Delicious Salad Dressings

30 Healthy Homemade Salad Dressings

a skillet filled with potatoes and greens on top of a counter next to a wooden spoon

Greek Potato Salad

The Best Potato Salad

Fall Salads

Potatoes Salad

Best Potato Salad

Roasted Potato Salads

Glazed Sweet Potatoes

Vegan Potato Salads

Greek Potatoes

Divya Sharma | Healthy & Easy Recipes on Instagram: "RECIPE BELOW 👇🏽 ⁣ 🥔 ROAST POTATO SALAD 🥔 ⁣ ⁣ In the words of Mr Bowl “this is the best potato salad I’ve ever eaten”.⁣ ⁣ Do I need to convince you anymore? ⁣ ⁣ Ok, it’s creamy without the cream, it’s healthier than your usual potato salad plus, it’s vegan. ⁣ ⁣ Enjoy! ⁣ ⁣ DB x ⁣ ⁣ INGREDIENTS ⁣ ⁣ ▪️750g baby potatoes⁣ ▪️1 small red onion or spring onions, diced⁣ ▪️1/2 cucumber, diced ⁣ ⁣ Dressing:⁣ ▪️5 tbsp vegan yoghurt ⁣ ▪️2 tbsp mayonnaise ⁣ ▪️Handful of herbs, I used coriander but you could use chives/tarragon/dill, finely chopped ⁣ ▪️4 cloves of garlic, minced ⁣ ▪️Salt and pepper to taste ⁣ ⁣ ⁣ METHOD⁣ ⁣ ▪️Boil your baby potatoes until fork tender⁣ ▪️Preheat oven or air fryer to 190c⁣ ▪️On a prepared baking tray, add your potatoe

a person is cooking food in a pot with some sort of sauce on the side

Healthy Plant Based Recipes

Plant Based Cookbook

Savoy Cabbage

Healthy | Plant Based | Recipes on Instagram: "BIBIMBAP CRISPY RICE SALAD 🍙 Get your sink strainer 🔗☝🏻 By @fitgreenmind What if you take the crispy rice element of Nam khao 🇱🇦 and the delicious sauce of bibimbap 🇰🇷 and put it together? Something delicious happens!😋 RECIPE (3-4 servings, 40min prep time): -2 1/2 Cups cooked basmati rice -1 Tbsp gochujang -3 Tsp oil Mix and bake at 200C/400F for 30mins but stir halfway through. -1 cucumber -half a bunch cilantro -1 big carrot Finely chop everything and add to a bowl. Dressing: -2 Tbsp Gochujang -1/2 Tbsp sesame oil -1 Tbsp water -1 Tbsp maple syrup or agave -1 Tbsp vinegar -1/2 Tsp garlic powder and ginger powder -1 Tbsp sesame seeds Mix and assemble everything in a bowl. - 2) DUBU JORIM (두부조림 )🇰🇷 This is a very very simple

a person pouring dressing into a bowl of colorful veggies and carrots on a table

Ravika Thorat on Instagram: "🌿🥗 My All-Time Favorite Thai Salad! 🥗🌿🍅🥕🥒🌶️🥬🫑🍠🥦🥭🥭 Bursting with colors and packed with nutrients, this Thai Salad is a must-have for your healthy diet! 🍃 It’s loaded with vibrant veggies and fresh fruits, and the dressing is absolutely delicious. 😋 Perfect for weight loss and clean eating. Try it out and feel the difference! Ingredients: • 🥬 Purple Cabbage (shredded) • 🥭 Mango Slices • 🥕 Carrots • 🥬 Chinese or Regular Cabbage • 🌶 Red Bell Pepper • 🌶 Yellow Bell Pepper • 🌱 Spring Onion Dressing Ingredients: • 🍯 Jaggery Powder • 🧄 Crushed Ginger & Garlic • 🥜 Peanut Butter • 🥢 Light Soy Sauce • 🍈 Sesame Oil (or Olive Oil) • 🍋 Lemon Juice • 🌶 Red Chili Sauce • 🧂 Salt Steps: 1. Chop all veggies and fruits. 2. Mi

two mason jars filled with salad on top of a wooden cutting board next to lemon wedges

Healthy Recipes For Diabetics

Bariatric Easy Recipes | I cannot tell you how often I make this salad for lunch | Facebook

a white bowl filled with carrots and sesame seeds

Korean Carrot Salad

Chinese Cucumber Salad

Korean Carrot

Chinese Cucumber

1400 Calorie Meal Plan

Healthy Summer Treats

Carrots Side Dish

Black Vinegar

Make Ahead Salads

CHERIE on Instagram: "Carrot Salad 🧡🥕 Welcome to episode 7 of ✨Salads that don't suck✨ This one is fresh, crunchy, tangy, sweet, salty... it's so simple yet so good!! Usually my go to salad is always Chinese cucumber salad, but I decided to swap this out for carrots instead while still keeping a similar base for the dressing! Recently I've also been seeing a tonne of Korean Carrot Salad (Morkovcha) recipes which I'm super keen to try soon!! Ingredients: 3 carrots, peeled Dressing 1 tbsp vinegar (you can use either black vinegar or rice vinegar here) 1 tbsp lime juice 2 tsp soy sauce 1 tbsp sesame oil 2 tsp maple syrup Pinch of sea salt Dash of pepper 1 tsp toasted sesame seeds 2 stalks green onion, thinly sliced (or fresh coriander would be bomb too! I didn't have any at the time

College Recipes

Green Goddess Salad

Goddess Salad

Vegan Parmesan Cheese

Healthy | Plant Based | Recipes on Instagram: "Green goddess salad 🥬🥒🌿 by @kizactivelife Given how much I love salads I don’t know why it’s taken me so long to make this!! So delish 😍😍 Ingredients: 1/2 a head of cabbage, finely chopped 2 cucumbers, diced 3 spring onions, chopped Dressing: 1 handful of baby spinach 1 cup fresh basil 2 cloves of garlic 1 shallot Juice of 2 lemons 1/4 cup cashews 1/4 cup olive oil 1/3 cup Parmesan cheese Salt Pepper Add all ingredients for the dressing into a blender. Blend until smooth. Add salad ingredients into a salad bowl. Add the dressing, mix, serve with corn chips and enjoy!"

a white plate topped with cucumbers and other food

Vegan Food Recipes on Instagram: "SMACKED CUCUMBER + TZATZIKI SALAD 🔥 By @sovegan Recipe: Serves 6 🌱 2 medium cucumbers 🌱 salt + pepper 🌱 olive oil 🌱 1 tbsp wholegrain mustard 🌱 1 lemon, juice only 🌱 1 tsp maple syrup 🌱 310g (1.25 cups) vegan yoghurt, see notes 🌱 1 garlic clove, peeled + grated 🌱 1 handful of fresh parsley, finely chopped 🌱 1 large handful of fresh dill, see notes 🌱 2 spring onion, sliced Slice the ends off the cucumbers, then use a rolling pin to bash the cucumber until it softens and splits (avoid bashing too hard because you don’t want to smack it into tiny pieces). Use your hands to break up the smacked cucumber into 3cm (1”) pieces, then transfer them to a colander over a mixing bowl. Add a pinch of salt to the cucumber, mix, then set aside for 15 m