Beautiful Summer Salad recipes to make today!

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro is more nutritious, while rice is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is budget-friendly.

Rinse 1/2 cup quinoa and drain.

Boil 1 cup water in a pot.

Add quinoa to boiling water, cover, and cook on medium low for 20 minutes.

Fluff the quinoa and let it cool for a few minutes.

Coarsely chop 50 g of fresh parsley and save the stocks for making soups.

Dice 2 mini cucumbers.

Slice 1/2 cup of garlic stuffed olives.

Chop a 400 ml can of hearts of palm into bite-sized pieces.

Rinse and drain a 400 ml can of chickpeas.

Add 1/3 cup hemp hearts to the mixing bowl.

Thinly slice 1/2 red onion.

Char 350 g cherry tomatoes in a non-stick pan with 1 teaspoon olive oil on medium heat for a few minutes until blistered.

Transfer the charred tomatoes to the mixing bowl with the quinoa.

Add juice from 1 lemon, 1 teaspoon salt, and fresh cracked pepper to the bowl.

Add 2 tablespoons olive oil and mix to combine.

Preheat the oven to 400°F.

Toss 400 ml canned chickpeas with 1 teaspoon smoked paprika and 1 tablespoon olive oil, then spread on a baking tray.

Bake chickpeas for 20 to 25 minutes.

Chop 250 g broccolini into small pieces and add to a mixing bowl.

Peel and thinly slice 1/4 red onion and chop 1 small purple carrot into thin matchsticks.

Add 1/3 cup raisins and 1/4 cup pumpkin seeds to the mixing bowl.

For the dressing, blend 1 cup cashews, 1 cup water, 1 tablespoon Dijon mustard, 1 teaspoon salt, fresh cracked pepper, 1 tablespoon lemon juice, and 1 tablespoon olive oil until liquefied.

When the chickpeas are done, add them to the salad and mix well.

Plate the salad and drizzle with the creamy dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary