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I never really considered myself a “foodie”. I’m more like- does it fit into me feeling good while I eat it ( is it healthy?  And does it  border a paleoish theme? Will I be satisfied and full? but not too full - is that a lot to ask??) .. Mostly I’ll take it laced with textures and maybe even a splash of tangy vinegar- any kind really, or all of the above? I know- try being me.. LoL.. Oh and did I mention.. I am having a major fruit moment as well?? 


This week's salads tick all the boxes.. 

BOAM Super Food SALAD DeLight

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Real Quick.. Not that this needs a sell- but this salad is jammed packed with antioxidants. Some evidence suggests that pumpkin seeds may help prevent certain types of cancer, while the okinawan sweet potato has powerful antioxidants which may help reduce your blood pressure and blood sugar levels. And to literally top it off- the quinoa is a food that contains all nine essential amino acids, it’s referred to as a complete protein. High in fiber, gluten-free, and certainly rivals my cauliflower rice to say the very least.. I have no qualms in incorporating this mega seed  in my life. Plus texture. Love a textured meal. 


What you’ll need:

  • Arugula

  • 1 - 2 Sweet potatoes ( okinawan ) also amount varies on size of potato. 1 large is sufficient, however, sometimes only smaller ones are available.

  • Pumpkin seeds

  • 1 cup Quinoa

  • Avocado ( optional )

Directions:

Night before or day of- Bake sweet potato and make quinoa ( follow directions on bag ). Peel potatoes. Combine all ingredients in a bowl. The Avocado if you have on hand adds its own creamy texture, making dressing unnecessary- however, if you're without I actually really loved Annie’s Balsamic . Violà. Also this salad will keep you full for hours.



Now this next dish truly hits is out of the park.

I wish I could take credit for this creation, but I must give credit where it is rightfully due!! I borrowed this from Gaby Dalkin- you may have heard of her?? Mega food blogger and chef, her instagram ( @whatsgabycookin ) is a feed of inspiration and this well, fabulous salad. Certainly a twist on an already world-wide fav-  Are you ready??

Peach Tomato Caprese 

*Pro Tip: Grab your peaches a few days before you need them, kinda like an avocado. That way it ripens in your kitchen, you’ll want to eat them just when they become alil soft with some give*

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What you’ll need:

  • 1 red onion sliced

  • 1-2 ripe peaches or nectarines pitted and sliced

  • handful or 2 of cherry tomatoes halved

  •  1 package of baby mozzarella balls halved

  • 1 handful of Basil leaves

  • salt & freshly cracked black pepper to taste


For Dressing:

  • 2 tablespoons red wine vinegar

  • 1 lemon juiced

  • 1/4 cup olive oil

  • Kosher salt & freshly cracked black pepper to taste

Directions:

Combine the ingredients for the salad on a large serving platter.  Whisk the ingredients for the vinaigrette together. Drizzle over the top and serve.

HolyMolyyyy this salad was ahhhhmazinggg to say the v least. Red wine vinegar always reminds me of my Nana, she used it ( and still does ) regularly as a staple in her kitchen. The peaches give it a tartness I never knew I needed, the onions add a zing, and of course at its core - Caprese salad is well- deLishh. 



Have you made any of the summer salads?? I want to know? Any suggestions?? LMK and don’t forget to tag me next time you make your next 



#DISHONAMISH



TARA CARVER2 Comments