Posts tagged with ‘salad’

Vegan Buffalo ‘Chicken’ Salad

This recipe does not contain fake meat


For the Buffalo “Chicken”

  • 1 17-ounce can young green jackfruit in water or brine, drained and rinsed*
  • ⅓ cup vegan gluten free buffalo sauce

For the Dressing

  • ¼ cup hemp hearts
  • ¼ cup pepitas
  • ½ cup + 2 tablespoons water
  • 3 tablespoons chopped fresh chives
  • 1 garlic clove, minced
  • 2 teaspoons white wine vinegar
  • ¼-1/2 teaspoon salt or to taste
  • black pepper, to taste
  • For the Salad
  • 6 cups mixed greens of choice (I use a baby kale blend)
  • 1 large carrot, peeled and cut into matchsticks
  • 1 large celery stalk, trimmed and cut into matchsticks
  • ½ cup thinly sliced purple cabbage


To Make the Buffalo “Chicken”

  1. Preheat oven to 350 degrees Fahrenheit.
  2. After you’ve drained and rinsed the jackfruit, trim the triangular tips off of each piece and shred the “meat” of the jackfruit with two forks.
  3. Transfer the shredded jackfruit to a large skillet, pour the buffalo sauce over, and heat over medium-low heat. Let the jackfruit simmer for 12-15 minutes, stirring every few minutes.
  4. Line a baking pan with parchment paper, and spread the jackfruit evenly over the pan. Bake the jackfruit for 18-20 minutes or until it has slightly dried out and taken on a more meat-like texture.
  5. Remove from oven and let cool.

To Make the Dressing

  1. Prepare the dressing while the jackfruit is cooking by adding the hemp seeds, pepitas, water, chives, garlic, white wine vinegar, salt, and black pepper to a high-powered blender.
  2. Blend on high for 2-3 minutes or until the dressing is smooth.
  3. Pour into jar or airtight container.

To Assemble the Salads

  1. Divide greens between two large bowls and top with sliced veggies. Divide the buffalo “chicken” between each bowl and drizzle with dressing and additional buffalo sauce, if desired.
  2. Serve immediately and refrigerate all leftovers.

Notes: Be sure you’re purchasing young, green jackfruit in water or brine and not ripe jackfruit in syrup. There is a big difference between the two and you want savory, not sweet!


Barbecued Tofu and Portobello Salad



  • 350g extra-firm tofu
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon gluten free tamari
  • pepper, to taste


  • a few large portobello mushrooms, sliced
  • mixed salad leaves
  • cucumber, sliced
  • cherry tomatoes, halved
  • avocado, diced
  • 1/2 red onion, thinly sliced
  • 1-2 carrots, coarsely grated
  • extra-virgin olive oil or flaxseed oil, to serve
  • toasted sesame seeds, to serve


  1. Cut the tofu to about 1-2 cm slices and put in a shallow bowl.
  2. Mix the marinade ingredients in a separate bowl and pour over the tofu.
  3. Leave to marinade for about half an hour.
  4. Prepare the rest of salad while the tofu is marinating.
  5. Barbecue (or pan-fry) the tofu first, then use the left-over marinade to brush over the mushroom slices before barbecuing.
  6. Mix tofu and mushrooms with the rest of the ingredients, drizzle with extra oil if necessary, extra pepper and scatter with toasted sesame seeds.


Summer Salad with Cucumber Dressing


  • 5 ounces arugula 
  • 1 cucumber, sliced 
  • about 12 cherry tomatoes 
  • 1 medium onion 


  • 1 cucumber peeled and chopped
  • 2 tablespoons olive oil 
  • 2 tablespoons lemon juice 
  • 1 tablespoon agave 
  • 1 teaspoon tarragon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • edible flowers for garnish


  1. Assemble the salad. 


  1. In a bullet type blender, puree all the dressing ingredients until smooth and creamy.
  2. There are all sorts of edible flowers that can be grown in a home garden. Viola’s and a pansy used above, but other common edibles are rose, impatiens, nasturtium, carnation, cornflower, day lily, dandelion, fuchsia, gladiola, lilac, lavender, marigold, violet, and nearly all edible herb flowers. Just make sure you always know what you’re eating.


Baby spinach and fennel salad with cherry and sun-dried tomatoes, mozarella and an oil and balsamic dressing.


A simple recipe for the perfect gluten-free lunch!


* Spinach (baby leaves are more delicate)

* roughly chopped fennel

* halved cherry tomatoes

*  mozarella (vegans can omit this)

* sun-dried tomatoes (the best ones are fresh and preserved in oil rather than jarred)

 * roughly chopped basil

* toss with extra virgin olive oil (a tbsp) and balsamic vinegar (to taste)

Enjoy! You could also add nuts (walnuts, almonds) for an extra crunch or chopped peppers, cucumber…the list is endless.

See more recipes here!

Asian Green Salad

Dressing Ingredients

  • 1/4 cup gluten free tamari sauce
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup grape seed oil (or other neutral-flavored oil)
  • 1 T sesame seed oil
  • 1/4 cup sugar, Splenda, or Stevia in the Raw granulated 

Salad Ingredients

  • 1 heart of Romaine lettuce, torn apart, washed, and dried
  • 4 cups baby greens
  • 1 cup diced tomato
  • 1/2 cup matchstick carrots
  • 1/2 cup matchstick cucumber
  • 1-2 tsp. toasted sesame seeds


  1. Combine the tamari sauce, rice vinegar, oil, sesame oil, and sweetener of your choice in a jar with a tight-fitting lid.  
  2. Put lid on and shake jar until all the ingredients are dissolved.
  3. Tear apart the Romaine heart, wash, and spin dry or dry with paper towels.  
  4. Dice tomato.  
  5. Cut carrots and cucumber into matchstick strips until you have about 1/2 cup of each.  
  6. Toast sesame seeds in a dry frying pan for 1-2 minutes, just until they start to smell toasted. 
  7. Put the washed Romaine and baby greens into a medium sized bowl and toss with enough dressing to coat all the greens (about 2-3 T.)  
  8. Arrange the dressed greens on individual salad plates or in bowls.  
  9. Top each salad with some tomato, carrots, and cucumber and sprinkle with sesame seeds.  Serve immediately.


Apple Brocoli Salad


  • 1 chopped apple
  • 1 peeled and chopped cucumber
  • 1/4 cup of boiled lima beans (optional)
  • 1/2 cup broccoli florets (raw or steamed)
  • 2 tbsps chopped spring onion whites and greens
  • orange segments
  • chopped coriander
  • 1 1/2 tbsp balsamic vinegar
  • Walnuts
  • salt and pepper to taste

Combine all ingredients. Enjoy!


Mustard Quinoa, Cranberry & Kale Salad

4–6 servings


  • 1 cup red or black quinoa
  • Sea salt
  • 4 Tbsp. olive oil
  • Zest and juice of 1 lemon, preferably organic
  • 2 Tbsp. prepared English mustard
  • 4 large kale leaves, center ribs and stems removed, finely chopped
  • ¼ cup dried cranberries, preferably unsweetened or sweetened with apple juice
  • ¼ cup roasted, salted pecans
  • Fresh pomegranate seeds

Rinse quinoa in water. Drain and place in a medium size heavy pot; add 2 cups water and season with salt. Bring to a boil, reduce heat, and simmer until a curly string-like germ has separated from the circular part, 15–20 minutes. Let cool slightly.

Meanwhile, whisk oil, lemon zest and juice, and mustard in a bowl until smooth and creamy; season mustard dressing with salt.

Transfer quinoa to a bowl and drizzle with mustard dressing; toss to coat. Divide kale among serving plates; top with quinoa, cranberries, and pecans, dividing equally. Garnish with pomegranate seeds.

Citrus Beet Salad by Ingrid Hoffman


  • 12 whole baby beets or 6 large beets, tops removed and ends trimmed
  • navel oranges
  • 1/2 small Spanish onion, halved lengthwise and thinly sliced
  • 1/4 cup sliced black olives
  • 10 fresh mint leaves, coarsely chopped
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1/2 lime, juiced


Preheat the oven to 400 degrees F.

If using baby beets wrap 3 to 4 beets together in foil packets and place them on a baking pan; if using large beets, wrap them individually. Roast the beets until they’re tender and a paring knife slips easily into their centers, about 20 minutes for baby beets and 30 to 40 minutes for large beets. Remove the beets from the oven and, once cool enough to handle, open the foil packages.

Meanwhile, peel and segment the oranges. Cut off the tops and bottoms of the oranges so that they sit flat on the cutting board. Using a sharp paring knife, slice off the skin from top to bottom, removing the peel and pith so that no white is left on the orange. Slice along each membrane to cut out the individual segments. Place the segments in a large bowl. Add the onion, olives, and mint.

Using a paper towel, rub the skins off of the beets. Cut the beets into quarters. Add them to the bowl with the oranges, season with salt and pepper, and then drizzle some olive oil and lime juice over the salad. Toss and serve immediately.

The Beautiful Beet drizzled with Lemon Thyme Vinaigrette


  1. 6 Beets roasted in the oven for 1 hour at 350 degrees for one hour, then peeled
  2. 1/4 cup of Grape Seed oil
  3. Juice of 1/2 of a fresh lemon
  4. 1 teaspoon of dried Italian Herbs
  5. 1 teaspoon of sweetener (I use birch tree sugar)
  6. 1/2 teaspoon of grated lemon zest
  7. 1/2 cup of sauteed leeks (saute 2 leeks, white portion only in grape seed oil)
  8. 1 tablespoon of fresh thyme


  1. Peel roasted beets with a paper towel as to not stain your fingers too badly!
  2. Cut each beet into segments of 8
  3. Combine oil, herbs, and lemon lemon zest in a bowl to create the vinaigrette
  4. Toss beets in vinaigrette
  5. Plate and garnish with leeks, and fresh thyme

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Thai Green Papaya Salad Recipe 


  • 1 small green papaya, OR 1/2 large (your papaya should be very firm, the flesh white to light orange in color)
  • 1/2 cup  plain roasted
  • 1-2 cups bean sprouts
  • 1 to 2 tomatoes, cut into long thin strips
  • 1 red chili, minced (seeds removed if you prefer a milder salad)
  • 3 spring onions, sliced into long matchstick-like pieces
  • 1/2 cup fresh basil, roughly chopped if leaves are large
  • handful of fresh coriander
  • 2 and 1/2 tsp. gluten free soy sauce
  • 2 Tbsp. coconut oil
  • 3 Tbsp. lime juice
  • 1/2 to 1 Tbsp. lagave, to taste
  1. Prepare the dressing by mixing together all dressing ingredients together in a cup. 
  2. Peel the green papaya, then slice it in half and remove all the seeds. Using the largest grater you have, grate the papaya (or you can use a potato peeler to create thin, ribbon-like strips). Place in a large bowl.
  3. Add the sliced tomato, spring onion, chili, bean sprouts, and most of the basil. Add the dressing, tossing to combine.
  4. Add the nuts (you can either leave them whole, or roughly chop them). Toss again. Taste-test the salad. If not sweet enough, add a little more agave. If not salty enough, add a little more gluten free soy sauce. If too sweet or salty, add more lime juice. If you prefer it spicier, add more fresh-cut chili or dried crushed chili.
  5. To serve, scoop the salad into individual bowls or onto a serving platter. Sprinkle with remaining basil leaves plus fresh coriander. Serve immediately.

    After Yoga Crunchy Salad-less Salad

    Ingredients1/2 jicama, peeled and chopped
    1/4 avocado, peeled and cubed (Leave remaining avocado on pit to keep fresh)
    1 medium heirloom tomato, in season, washed and sliced and very lightly sprinkled with flake kosher salt
    1/2 red pepper, washed and cubed
    1 scallion, washed and sliced (root and wilted green tip removed)
    handful Sugar snap peas, washed and chopped (optional)
    delicious organic sprouts, to garnish (optional)

    juice from 2 limes
    1 tbsp. Annie’s honey mustard
    1/2 tsp. olive oil (optional)
    salt and pepper

    DirectionsToss salad ingredients in a bowl.

    Whisk dressing ingredients together and dress salad.

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    1/4 cup fresh cilantro, rinsed and patted dry with a paper towel
    1 teaspoon garlic (from a jar!)
    Zest from 1 lemon (using a Microplane, if possible)
    Juice from 1 1/2 lemons (about 3 tablespoons)
    1/2 teaspoon sugar
    1/4 teaspoon salt
    2 tablespoons olive oil (reduced from 8 tablespoons in the original recipe)

    Lettuce leaves - leafy green, red leafy, spring mix, etc.
    1 - 2 avocadoes, diced (see ALANNA’s TIPS) 
    7 ounces canned hearts of palm, drained
    1/2 small red onion, chopped

    Dressing: Mix all the ingredients in a blender, food process or with an immersion blender attachment.

    Salad: Arrange the lettuce on four small plates. Stir together the avocado, hearts of palm and onion in a small bowl. Stir in enough dressing to just wet the ingredients. Arrange in mounds atop the lettuce. Serve.

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    Grilled Watermelon and Tomato Salad


    • Four 3/4 inch inch thick slices of seedless watermelon, as needed
    • 4 ripe heirloom tomatoes, mixed colors, cut into batons with an apple corer, or sliced into wedges
    • 4 tablespoons extra virgin olive oil
    • Kosher salt and fresh ground pepper, to taste
    • 1 tablespoon fresh lemon juice
    • 4 teaspoons aged balsamic vinegar
    • 8 small leaves fresh opal basil
    • 8 small leaves of fresh green basil
    • Maldon sea salt, for garnish
    • 1. Prepare a charcoal grill outdoors for direct grilling over high heat. Or, indoors, place a grill pan over high heat until very hot.
    • 2. Using a 3 1/2 inch cookie cutter, cut the watermelon flesh into four rounds. Place on the grill grates or in grill pan, directly over the heat. Grill on one side only, until grill-marked, and the melon emits a slightly smoky aroma, about 2 minutes. Transfer rounds, grill-marked sides up, to a platter.
    • 3. Place the tomato batons or wedges in a large bowl and toss gently with 2 tablespoons of the olive oil. Season to taste with kosher salt, pepper, and lemon juice.
    • 4. Place a watermelon round, grill-marked side up, in the center of each of four appetizer plates. Top each with an equal portion of tomatoes. Drizzle each salad with 1/2 tablespoon of remaining olive oil, and top each with 1 teaspoon balsamic vinegar. Garnish with opal basil and green basil and a few grains of Maldon salt, and serve.

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    Avocado Wasabi Salad
    Serves 4-6

    Greens of your choice for 4-6 people
    1 Carrot, shredded
    2 tsp Vegetable Oil, divided
    1/2 to 3/4 Cup Broccoli, chopped small
    1/3 Cup Toasted Slivered Almonds
    1 Recipe Wasabi Chickpeas, below
    1 Recipe Avocado Wasabi dressing, below
    Fresh Cracked Black Pepper

    Wasabi-Tamari Chickpeas
    1 tsp Oil
    1 Cup Chickpeas
    1 tsp Wasabi Powder
    1/2 tsp Sugar
    1 Tbs Low Sodium Tamari/Soy Sauce

    Avocado Wasabi Dressing
    1 Ripe Avocado, diced
    2 tsp White Wine Vinegar
    3 Tbs Hummus, plain or garlic
    1 tsp Stoneground Mustard
    1/2 tsp Salt
    2 tsp Wasabi Powder
    1/4 to 1/3 Cup Vegetable oil

    Begin by whisking the dressing ingredients together, except for the oil. Whisk until smooth. If your avocado isn’t super ripe, you may wish to blend the dressing in a food processor. Slowly add oil until emulsified and the dressing is smooth, refrigerate until ready to use.

    Toast your almonds in a dry pan over medium heat if they are not already toasted. Set aside.

    In the same pan, add 1 tsp of oil and add broccoli. Sautee over high heat until the broccoli is beginning to color in spots and is bright green, but still tender-crisp. Sprinkle lightly with salt and set aside.

    Add the second teaspoon of oil to the same pan and add the chickpeas. Reduce heat to medium-high. Cook the chickpeas until they are golden on all sides, using a spatula to loosen them as necessary, but don’t worry if they stick a little. Add the wasabi powder, sugar, and tamari and stir well. Remove from pan and set aside.

    In a large bowl, add your salad greens. Add the broccoli, 3/4 of the chickpeas, 3/4 of the almonds, and 3/4 of the carrots. Toss with enough dressing to coat. Plate the salad, and garnish the top with the remaining chickpeas, almonds and carrots. Crack fresh black pepper over the top. Serve immediately.

    If you are serving the salad later, do not add the dressing until the last minute.

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