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6 Fresh Salad Recipes Packed Full of Flavor

6 Fresh Salad Recipes Packed Full of Flavor

Salad recipes
Photo by Kaboompics .com from Pexels

May is the National Salad Month, and guess what’s the best way to celebrate it is – by making and eating salad! National Salad Month was created by the Association for Dressing and Sauces in 1992. It encourages people to incorporate more salads into the daily menu. With all the calls to eat healthy made in the recent past to fight the pandemic, salad feels like an excellent idea.1

Salad is healthy and essential for immune boosting, but it can get pretty monotonous. These salad recipes are here to change the boring part. With these recipes, salad lovers will be enthralled, and skeptics will be converted. Gather your chopping boards and knives; let’s celebrate the National Salad Month with some salad recipes from all over the world.

Salad Recipes

1.      Broccoli and Nuts Salad2

We love to hate broccoli, but it makes one of the best salads ever.

Time – 25 minutes

Ingredients

  • 2 cups freeze-dried broccoli
  • 1 garlic clove, minced/ our dried sliced garlic from our store, rehydrated
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons vegetable mayo
  • 1½ tablespoons apple cider vinegar
  • 2 teaspoons mustard
  • 1 teaspoon maple syrup or honey
  • ¼ teaspoon salt
  • ⅓ cup diced red onions
  • ⅓ cup cranberries
  • Smoky tamari almonds
  • ½ cup almonds
  • ½ cup pepitas
  • 1 tablespoon tamari
  • ¼ teaspoon smoked paprika

Method

  1. Preheat the oven to 350 °F
  2. Using parchment paper, line a baking sheet.
  3. Rehydrate the freeze dried broccoli by soaking it in four cups of water.
  4. Whisk the other ingredients together in a sizeable bowl -- apple cider vinegar, maple syrup, olive oil, mayo, mustard, garlic, and salt.
  5. Throw in the rehydrated broccoli, cranberries, and onions.
  6. Mix to coat well.
  7. On the baking sheet, put the almonds and the pepitas,
  8. Pour the tamari, maple syrup, and smoked paprika into the almonds and pepitas and lay them out in a thin layer. Put in the oven and let them bake for about 15 minutes or until they turn golden brown.
  9. Retrieve from the oven and let them cool for 5 minutes.
  10. Empty the almonds and pepitas into the vegetable salad. Add seasoning as desired and serve.

2. Avocado and Zucchini Salad3

Salad is for the day when you don’t want to spend too much time preparing food. This salad recipe is perfect for the day you only have 15 minutes to get the food ready.

Time – 15 minutes

Ingredients

  • 4 cups dehydrated instant garbanzos
  • 3 medium tomatoes, chopped / dried tomato flakes on our site, rehydrated+
  • 1 cucumber, diced
  • Two ripe avocados, diced
  • 1/4 cup red onion, diced
  • 1/2 cup of finely chopped parsley dill or cilantro,
  • Juice of 1 lemon or lime
  • 3 tablespoons of extra virgin olive oil
  • 1 teaspoon kosher salt
  • Optional – ground black pepper

Method

  1. To prepare the garbanzos add to eight cups of boiling water. Reduce the heat, cover, and simmer for about 20 minutes. Stir occasionally. Drain excess liquid.
  2. Put the garbanzos, cucumber, tomatoes, avocado, red onion, and parsley together in a large bowl.
  3. In a different bowl, whisk the olive oil, lemon juice, salt, and pepper
  4. Sprinkle the dressing over the salad and gently mix.
  5. Serve cold on its own or with a desired main dish, such as chicken.

3. Spinach and Apple Salad4

There’s so much you can do with apples, and using them in a salad recipe with spinach is a new trick you’re going to learn today. You can experiment with other similar ingredients, such as pears.

Ingredients

  • 1 cup freeze dried apples
  • 3 cups spinach
  • 2 cups mixed greens
  • 1 large pear
  • ½ cup walnuts or pecans
  • 1 cup olive oil
  • 1 cup balsamic vinegar
  • ½ cup Dijon mustard
  • 3 cups mixed greens

Method

  1. Rehydrate the apples.
  2. Place the walnuts or pecans on a single parchment layer and allow to dry for 20 minutes.
  3. Once dry, place them in a sealable container and store them away. Do not refrigerate; keep it at room temperature in readiness for serving.
  4. To make the balsamic dressing, pour the balsamic vinegar into a large bowl. Add the olive oil gradually as you whisk. Add the Dijon mustard into the mixture and whisk some more. Set it aside.
  5. Put the mixed greens and the spinach on serving plates and lay the apples, pears, and walnuts on top.
  6. Drizzle the dressing on the greens and fruits and serve.

4. Corn Salad5

Corn is excellent in salads for people who like their salads to be chewier and sweet. Try this salad recipe and share it with a few friends. It’s one of the most straightforward salad recipes ever.

Time – 15 minutes

Ingredients

  • 4 cups of freeze dried corn
  • 1 cup cherry tomatoes, halved
  • 1/3 cup crumbled feta
  • ¼ red onion, finely chopped
  • ¼ cup basil, thinly sliced
  • 3 tablespoon. extra-virgin olive oil
  • Juice of 1 lime
  • Kosher salt
  • Freshly ground black pepper

Method

  1. In a sizeable bowl, put all the ingredients together and mix.
  2. Season with salt and pepper as you desire.
  3. Serve cold with the desired side dish.

5. Mixed Fruit Salad6

When you want your plate of salad to burst with color and vitamins, try this recipe.

Ingredients

Dressing ingredients

Method

  1. Pour the honey, orange juice, and lemon zest into a bowl and whisk.
  2. Place the fruits into a large bowl and drizzle the dressing over them.
  3. Toss lightly to combine.
  4. Serve chilled.

6. Salmon, Avocado, and Arugula Salad7

This is an easy 5-minutes salad that’s bursting with nutrients.

Ingredients

Method

  1. Put all the ingredients in a large bowl
  2. Sprinkle the Champagne Vinaigrette over the vegetables
  3. Toss them gently and serve.

Final Words

The best thing about salad recipes is that they are versatile and easy to make. They also rarely need heat, and they can also be made and refrigerated for eating later. Don’t be shy about your creativity in the kitchen with these recipes. Who knows what you might discover.

Order freeze dried apples, freeze dried mangos, freeze dried broccoli, and dried zucchini from Mother Earth Products and try out these recipes today. Be sure to leave a comment below once you try out these recipes.

References

  1. https://nationaltoday.com/national-salad-month/
  2. https://www.loveandlemons.com/broccoli-salad/
  3. https://ifoodreal.com/chickpea-avocado-salad/
  4. https://www.acouplecooks.com/spinach-pear-and-apple-pecan-salad/
  5. https://www.delish.com/cooking/recipe-ideas/a19695472/easy-fresh-corn-salad-recipe/
  6. https://www.delish.com/cooking/recipe-ideas/a19609963/easy-fruit-salad-recipe/
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5 Delicious BBQ Side Dish Recipes to Kick Off Summer The Tasty Way

5 Delicious BBQ Side Dish Recipes to Kick Off Summer The Tasty Way

Add variety to your barbecue with these 5 side dish recipesWhen it comes to summer cookouts, burgers and grilled corn on the cob often steal the show. But, let us tell you that these treats wouldn't taste the same if they hadn't side dishes to up the ante. From refreshing and colorful veggies to easy-to-chew legumes, sides help add a little variety to the mix by introducing various flavors and textures to your menu. So, if you are ready to give your backyard party a tasty makeover, these five delicious BBQ side dish recipes will definitely hit the spot. Happy summer, everyone!

1. Baked Beans With Bacon Bits


Usually stationed next to grilled corn, baked beans are a summer cookout staple. However, this recipe goes way beyond the classic version by adding various drool-worthy ingredients to the mix, from bacon and Worcestershire sauce to feta cheese and molasses.
Ingredients:
1 ¼ cup dehydrated red beans
3/4 cup TVP bacon bits
1 medium onion, peeled and chopped
2 tbsp dehydrated garlic
2/3 cup fresh tomato puree
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
½ cup molasses
¼ cup apple cider vinegar
1 tsp cayenne pepper
½ cup Feta cheese, crumbled
1 tbsp olive oil
Directions:

  1. In a small pan, add 2 ½ cups of water and the red beans. Simmer for about 10-15 or until they are fork-tender. Remove from water and set aside.
  2. Meanwhile, add 1 ½ cups of warm water and the TVP Bacon Bits to a bowl. Let them sit for about 15 minutes until the hydrate, and then remove the water. If needed, squeeze the Bacon Bits with your hands and pat them dry with a paper towel. This will remove all excess water.
  3. In a saucepan, heat the olive oil over low-medium heat.
  4. Then, add the onion and cook for a couple of minutes until they turn golden.
  5. Add the rest of the ingredients (besides the Feta cheese), turn the heat to low and place a lid on top of the saucepan.
  6. Let the dish cook on the stove for about an hour or alternatively, transfer to a baking dish and bake to 350F until the sauce is thickened.
  7. Once it does, remove from heat and sprinkle with Feta cheese. Serve.

2. Cucumber, Peppers and Fried Halloumi Salad


Let's be honest: Everything tastes better with cheese. But, mozzarella sticks and melted Parmesan are not exactly grill- friendly. That's why you need to break out the halloumi. This Greek cheese has an abnormally high melting point, which means you can fry it to your heart's content. So, are you ready to impress your guests?
Ingredients:
1 cup freeze dried cucumber dices
½ cup freeze dried red bell peppers
½ onion, peeled and chopped
5oz halloumi cheese
¼ cup olive oil
¾ cup balsamic vinegar
¾ tsp red pepper flakes
Salt, for seasoning
Directions:

  1. Add 1 cup of water and the bell peppers in a saucepan and simmer for 10-20 minutes until they hydrate. Remove them from water and squeeze out the excess water.
  2. Then, add 1 cup of water and the cucumber in a bowl and set aside for about 10 minutes.
  3. While the cucumber rehydrates, grill the halloumi in a grill pan until it turns golden on both sides.
  4. By now, the cucumber is rehydrated, so remove the excess water and add it along with the remaining ingredients in a salad bowl. Make sure you mix them well and season with more salt if needed.
  5. Chill for 15-20 minutes and serve.

3. Sweet Corn Fritters


Despite looking fancy, fritters are one of the simplest summer side dishes to make, and this recipe is no exception. Featuring sweet corn as the main ingredient, this variation is the epitome of summer in one bite. The best part? You can serve these fritters with just about any dipping sauce, from guacamole to queso.
Ingredients:
1 cup freeze dried sweet corn
1/3 cup semolina flour
¼ cup all-purpose flour
1/3 cup milk
½ tsp baking powder
½-1 tsp salt
½ tsp black pepper
A handful of cilantro, finely chopped
Directions:

  1. In a pan, add 1 cup of water and the sweet corn and simmer for 10-20 minutes or until they hydrate. Once hydrated, remove from water and squeeze away all remaining liquid. Set aside.
  2. In a bowl, add the semolina and all-purpose flours, salt, pepper, cilantro, and baking powder. Whisk together.
  3. Pour the milk gradually while stirring and combine the ingredients even more.
  4. Stir in the sweet corn until the kernels are coated.
  5. Heat a frying pan over medium heat and add 1-2 tablespoons of vegetable oil.
  6. Using your hands, form balls with the mixture while pressing the mound until it's flattened.
  7. Cook each ball for about 5 minutes or until it's brown on both sides. Serve immediately.

4. Parmesan Potato and Tomato Bake


If you are looking for an easy and yummy way to balance out the meat-to-veggies ratio of your summer cookout menu, this bake is a no-brainer. Containing various earthy ingredients such as potatoes, tomato, and zucchini, this BBQ side dish will undoubtedly make everyone smile out of contentment.
Ingredients:
½ cup freeze dried potatoes
½ cup dehydrated zucchini
2 tsp dehydrated garlic
1 pint cherry tomatoes, halved
1/3 cup Parmesan cheese, grated
3-4 tbsp olive oil
Salt and pepper, for seasoning
Directions:

  1. Preheat the oven to 350F.
  2. In a bowl, combine the all the ingredients and mix well until they are evenly combined.
  3. Transfer to a baking dish along with 2 cups of water and bake for about 40 minutes or until they turn golden.
  4. Once cooked through, remove from the oven and set aside to cool. You can sprinkle the veggies with more cheese if you want.

5. Mango Salsa


It's not every day that we see a tropical fruit making it into a salsa recipe, but we're totally digging it. Featuring basic ingredients, this Sriracha-infused salsa is also very easy to whip up, minimizing your time in the kitchen. Friendly tip: This dip may even work as an out-of-the-box topping for your baked pitas. So, get as creative as possible.
Ingredients:
½ cup freeze dried mangoes
1 tomato, seeded and diced
1 red onion, peeled and diced
2 tbsp cilantro, finely chopped
The juice of 2 limes
2 tbsp olive oil
1 tsp salt
1 tbsp Sriracha sauce
Directions:

  1. In a bowl add 1 cup of water and the mangoes and let them sit until they hydrate.
  2. Once they do, remove them from the water and get rid of excess fluids.
  3. In a Ziploc bag, add the lime juice, salt, and red onion. Let it marinate for 10-15 minutes.
  4. Add all the remaining ingredients in a large bowl and mix them well.
  5. Chill for about an hour and serve with tortilla chips, grilled meat or oven-baked pitas.

Final Thoughts


Newsflash: Steaks and hot dogs are not the only way to enjoy a BBQ feast. Truth is there's a wide variety of side dishes which can be even tastier than the usual culprits. So, gather your squad and get cooking 'cause another moment without these flavors is another moment wasted. Don't forget the drinks! #foodphilosophy
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