This is a great salad for a healthy lunch that you can easily pack if you are on the go. Inspired by Italian Panzanella and Fattoush from the Middle East we combined tomatoes, chickpeas, roasted garlic, red onion, cucumbers, avocados and toasted flatbread. We finish this with fresh herbs and a simple vinaigrette. Read our full story for other options with pita bread and roast chicken.
Roasted beets combined with tangy raspberry vinaigrette, walnuts, blue cheese and baby kale, make a great salad with superfoods.
What we love most about quinoa is the versatility as a side dish. It is a very adaptable ingredient that works with different flavors and textures. You could serve quinoa with eggs, fruits, vegetables or as a replacement for rice or potatoes.
The salad in this recipe is inspired by the Middle Eastern tabbouleh salad. Instead, gluten free quinoa is used in place of the typical bulgur wheat.
This Arugula Salad is comprised of baby arugula, frisée lettuce, avocado, radish, toasted pecans, and organic goat cheese with an orange fennel vinaigrette. I’m not an expert at nutrition, but this salad should work for keto and gluten free diets. If you remove the goat cheese it could work for paleo diets as well.