Summer Salads

---

Thai Green Papaya Salad with Tofu   (mayihavethatrecipe.com)
Ingredients:

• 1 Tbsp oil (grape, avocado, sunflower)
• 16 oz extra firm high protein tofu, diced small
• 2 tsp soy sauce
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp ginger powder
• 1 lbs green papaya, shredded (about 4 cups)
• 2 cups shredded carrots
• 1 cup diced cucumbers
• ½ pint grape tomatoes, sliced in half
• ¼ cup shelled peanuts
• 1 bunch cilantro (optional)
• Peanut sauce (homemade or store bought)

Directions:

1. Heat the oil in a large skillet over high heat
2. Combine the diced tofu & soy sauce in a large bowl & toss well.  Add garlic, onion & ginger powders & toss again to coat.
3. Reduce the heat to medium, add the tofu to the skillet & cook for 1 minute.  Toss well & cook for an additional 3-4 minutes, or until all sides are golden
4. To assemble the salad, combine the cooked tofu with shredded green papaya, carrots, cucumbers & tomatoes.  Add the peanut sauce & toss well.
5. Top with peanuts & cilantro leaves before serving.  Serves:  4-6

---

---

Kale Quinoa Salad with Blueberries      (kristineskitchenblog.com)

Ingredients:
For the salad:

• 1 cup quinoa
• 1 large bunch (about 6 cups) kale, tough stems removed & chopped)
• 15 oz can chickpeas, rinsed & drained
• 1 cup blueberries
• 4 oz goat cheese, crumbled
• ½ cup sliced almonds
• 1 avocado, peeled, pitted & chopped

For the dressing:

• ¼ cup extra virgin olive oil
• ¼ cup lemon juice
• 2 Tbsp honey
• 1 ½ tsp Dijon mustard
• ¼ tsp salt
• A bit of black pepper

Directions: 

1. Rinse & drain the quinoa.  Place quinoa and 2 cups water in a small saucepan and bring to a boil.  Cover, reduce heat to a low simmer, and cook for about 15 minutes until water is absorbed.  Transfer to a large bowl to cool.
2. Meanwhile, make the dressing.  Whisk together all dressing ingredients in a large salad bowl.  Add the kale and, un\sing your hands, toss it with the dressing.
3. Once the quinoa is cool, add it to the bowl with the kale, along with the chickpeas, blueberries, goat cheese, almonds, and avocado.  Toss gently to combine.  Serves: 4

---

---

Lemony Spinach Quinoa Bean Salad    (fannetasticfood.com)

Ingredients:

• ½ cup uncooked quinoa, prepared as directed on package
• ¼ cup fresh lemon juice
• ⅛ c olive oil
• 1 cup kidney beans, drained and rinsed
• ⅛ cup crumbled feta cheese
• 2 cups fresh baby spinach, steamed in microwave
• Garlic powder, ground coriander, and salt and pepper to taste

Directions:

1. Cook quinoa as directed on package (will take about 15 minutes
2. While you are waiting, toss the spinach in a bowl and microwave for 1 minute to steam it.
3. Once the quinoa is cooked, transfer to a bowl and add all the other ingredients to it.  Just stir and enjoy - serve warm or cold, both are delicious.
4. Season to taste.  Serves: 2​

---

---

Mediterrannean Eggplant and Chickpea Salad   (healthyseasonalrecipes.com)

​Ingredients:

• 1 large eggplant, cut into ¾ inch cubes
• 4 cloves garlic with skin on
• 1 tsp salt, divided
• 3 Tbsp olive oil, divided
• 1 Tbsp freshly squeezed lemon juice
• 2 tsp Dijon mustard
• 1 14.5 oz can chickpeas, drained and rinsed
• 2 cups chopped fresh parsley
• ½ cup crumbled feta cheese

Directions:

1. Preheat oven to 350 degrees F.  Combine eggplant, garlic and ½ tsp salt in a large bowl.  Drizzle 1 Tbsp olive oil over it and toss to coat. Spread out on a large rimmed baking sheet and roast until the eggplant is tender and browned on the bottom and the garlic is soft.  About 30 minutes.
2. Remove softened garlic from their papery skins using a fork or tongs and place in a large bowl.  Add the remaining ½ tsp salt and the remaining 2 Tbsp olive oil. Mash garlic with a fork. Whisk in lemon juice and Dijon mustard.  Add the eggplant, chickpeas, parsley and feta and toss to coat.

Yields 6 cups

---

---

Pearl Barley Salad with Chickpeas, Feta and Lemon      (flavorthemoments.com)
Ingredients:

• 1 cup pearl barley, cooked according to package instructions
• 1 lb fresh green beans, washed, trimmed, and cut into 2” pieces
• 1 15oz can chickpeas, rinsed and drained
• 4 oz container crumbled feta
• ½ cup chopped fresh diss
• Juice of 2 lemons
• ⅓ cup extra virgin olive oil
• Salt and pepper to taste

Directions:

1. While the barley is cooking, place the green beans in a large pot of boiling water and bring back to a boil.  Reduce the heat to medium and cook until crisp tender, about 3 minutes. Drain well
2. Add the green beans, chickpeas, feta, dill, lemon juice, and the olive oil with salt and pepper to taste.  Stir gently to combine, adding more olive oil if the salad seems dry.
3. Serve warm or cold.  Enjoy!    ​ Serves: 8

---