We’re nearing the end of June and I just couldn’t wait to share these Big Salads from earlier this month. Summer is looking like it is finally arriving this week and I am overjoyed at the prospect of putting on my shorts and eating salads like there are no other meals (except for tacos. Always tacos). We are four days away from summer vacation and it’s going to be a good one – I’m wrapping up my Diploma program by early August, and I’ve got a few short trips planned, so watch out for a couple travel posts! In between you’ll find me eating enormous vegetable filled plates like these:
Oh my – curried cashews are just about the most addictive thing to come out of our kitchen lately. We turned this salad into a full meal by adding some mango, avocado, and red pepper, and then practically licked our plates.
This is what we call a “real life” Big Salad, mostly consisting of odds and ends from the fridge that needed a home: greens, roasted yellow beets, chickpeas, carrots, yellow pepper, and avocado. I’m sure there is also some “real life” dressing massaged into the kale that probably involves lemon juice, olive oil, and salt.
I love falafel and my favourite recipe is from Isa Does It – it’s actually a falafel burger recipe, but I turn it back into mini ones and freeze them for Big Salad nights, and always serve it with some kind of lemon tahini dressing. Others in the mix tonight were romaine, red onion, apple, carrots, radishes, and raisins!
A giant quinoa salad on top of a small pile of unseen lettuces. This was a curry inspired dinner – I cooked the quinoa with some curry powder and turmeric, then combined with currants, toasted coconut, grated carrots, parsley, cilantro, lime juice, and olive oil. It came together in the time it took to cook the quinoa, which was about 20 minutes!
Originally my intention was to follow this recipe to the letter (minus the cheese of course), but then I couldn’t find any fresh corn that wasn’t attached to styrofoam with saran wrap (what is WITH that?). In the end I had a half bag of frozen corn that did the job quite nicely, but then I obviously went and added allllll the vegetables – roasted cabbage, tomatoes, radishes, more greens, avocado…and that cilantro pepita dressing made it all very scrumptious!