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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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4 Easy Meal Ideas That You Can Cook With Your Children in 2018

4 Easy Meal Ideas That You Can Cook With Your Children in 2018

Easy Meal Ideas That You Can Cook With Your Children in 2018After a week long absence from home due to work, you need to spend quality time with your children. There’s no better way to spend time and teach them valuable skills like cooking with them. Here are a few meal ideas that you can cook with your children over the weekend.

Salad in a jar1


Most parents complain that it is a hustle to get kids to eat salads. I bet you do agree with me. They may take a bite here and there, but a whole plate, never. You can make them eat by presenting it in a fun and exciting way. Allow them to be in control of the ingredients. Be sure that they'll be happy to indulge without your usual push.
You will need
  • Four different vegetables - Allow them to select what to put in the jar. The rule is that they should select not less than four. Try mixing up colors, for example, with our dehydrated/rehydrated carrots, cucumbers, peas, corn, and lettuce.
  • A fruit to sweeten up the salad, like our freeze dried strawberries, apples, mangoes, or blueberries
  • A mason jar
Method
  • Show your children to cut up the veggies using a butter knife or scissors which are perfect for little hands. If you go with our veggies, all you have to do is rehydrate to keep it safe for your children.
  • Let them layer the chopped veggies on a large platter.
  • Ask them to take a little at a time as they layer the veggies on the jar, starting from the heaviest to the lightest. They should finish up with greens, in this case, lettuce. A nice arrangement would be to put carrot at the bottom, then peas, corn, avocado, strawberries and lettuce on top.
  • Refrigerate for eating later. Or if they want to eat immediately, they should shake the jar, and then pour into the plate.

Watermelon and berry cookie-shaped fruit salad2


 You will needMethod
  • Peel the watermelon and cut into flat pieces.
  • Let the kids cut the watermelon into various shapes using cookie cutters
  • Mix the blueberries, raspberries, or even Papayas with the melon. Serve immediately.

Banana, peanut butter spread with chocolate chips3


You will need
  • 2 whole wheat tortilla, about 8 inches each
  • 1 banana, thinly sliced/ you can also use our freeze dried banana slices
  • 4 tablespoons peanut butter
  • 2 tablespoon chocolate chips
 Method

  1. Let each kid spread peanut butter on their tortilla.
  2. Ask them to arrange the banana slices on half the tortilla.
  3. Let them sprinkle chocolate chips over the banana.
  4. Fold the tortilla so that the halves meet. Cook it in a skillet over low heat until it turns golden brown on both sides as crispy enough according to your preference.
  5. Let them cut up a tortilla into three using a pizza cutter from the folded edge to the center. This avoids the filling from squeezing out.

Taco pizza4


You will need
  • 2kg/ 4.4 lbs ground beef
  • Mixed spices for seasoning
  • 10-ounce refrigerated pizza dough
  • 16 oz Refried beans / our easily rehydratable refried beans are incredibly delicious, without all the extra additives and preservatives
  • 2 cups shredded Cheddar cheese
  • ½ cup chopped tomatoes/ use our rehydrated dried tomato flakes.
  • ¼ cup sliced black olives
  • 4 chopped onions / use our rehydrated chopped onions to reduce tears.
Method

  1. Preheat the oven to 375 degrees F.
  2. Fry the ground beef over medium heat until brown. Drain the grease. Then, add the seasonings.
  3. Remove the pizza dough and let it stay at room temperature for five minutes before using. Place the pizza dough on unbuttered cookie sheets, pressing it at the bottom and all sides of the cookie sheet.
  4. Bake the pizza dough for 10 minutes until it's lightly golden. Then remove it.
  5. Heat the beans in the microwave for a minute. Spread the beans over the pizza crust while it’s still warm. Then, cover with the ground beef. Sprinkle cheese. Add the olives, onion and tomatoes.
  6. Bake for another 7 minutes or until the cheese has melted. Serve immediately
  7. The kids will enjoy chopping and spreading the ingredients and slicing the pizza.

Are you looking for ways to bond with your children? Cooking with them is a fantastic way to spend time with them and share a home cooked meal.
Please share other meal ideas that you have tried before in the comments!
Mother Earth Products
 


References

  1. https://www.hellowonderful.co/post/COOKING-WITH-KIDS--SALAD-IN-A-JAR
  2. https://witandwhistle.com/2011/07/05/cookie-cutter-fruit-salad/
  3. https://www.budgetbytes.com/2013/05/peanut-butter-banana-quesadillas/
  4. https://life-in-the-lofthouse.com/taco-pizza/
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