Watermelon & Feta Salad, via Free People
Rainbow Pasta Salad via A Beautiful Mess
Arugula, Wild Rice & Apricot Salad – Serves 4
2/3 cups wild rice
1 bunch arugula
3-4 fresh apricots, sliced (nectarines, peaches, or plums would also work)
1 avocado, diced
1/2 bunch cilantro, roughly chopped
1/3 cup roasted unsalted almonds, roughly chopped
3 tablespoons fresh lemon juice
2 tablespoons olive oil
2 teaspoons raw honey
1/2 teaspoon ground cumin
salt to taste
Rinse the rice. Bring 2 1/2 cups water to a boil. Add the rice, then turn the heat down to a simmer, cover and cook until the water has been absorbed and the rice becomes tender, about 35-40 minutes. Remove from heat and set aside to cool slightly. Meanwhile, in a small bowl whisk together all ingredients for the dressing, set aside. Place the wild rice, arugula, apricots, avocado, and cilantro in a large bowl, pour over the dressing and toss to combine. Toss in the almonds just before serving.
Avocado salad three ways, via A Beautiful Mess:
Tuna Avocado Salad: mix together cooked (canned) tuna with sweet pickles, lime juice and a little chopped cilantro. Sprinkle with just a pinch of salt and pepper before serving.
Watermelon Avocado Salad: mix together cubed watermelon, feta or other crumbly cheese, and a little chopped cilantro. Sprinkle with a pinch of salt before serving. For a sweeter version you could use mint instead of cilantro.
Black Bean Salsa Avocado Salad: mix together cooked black beans, chopped tomato, chopped onion, lime juice and a little chopped cilantro. Sprinkle with a little garlic salt just before serving.
Have you read this great article by Tiffany Noe in our spring issue of Chickpea Mag? It’s all about how to grow microgreens and sprouts in your own home, specifically on your windowsill ;P She gives great tips and inspired us to start our own mini garden. You can check it out here for free (page 44) or snag a copy here and help support us. Either way, try it out!
ngredients for the Dressing
2 medium carrots, peeled and roughly chopped
1 large shallot, peeled and roughly chopped
2 tablespoons fresh ginger, roughly chopped
1 tablespoon miso
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
¼ cup olive oil
2 tablespoons water
For the Salad
Romaine, washed and chopped
½ head red cabbage, washed and chopped
1 hothouse cucumber, peeled and sliced
Using a food processor, pulse the carrot, shallot and ginger in a blender until finely chopped. Scrape down the sides, add the miso, vinegar and sesame seed oil and pulse again. While the processor is on, slowly drizzle in the oil and the water.
Serve Carrot Ginger Dressing drizzled atop romaine lettuce, cucumbers and red cabbage.
Source: adapted from Goop