You’ll want to eat these 2 yummy salads all the time this fall
Skip the school cafeteria and forget those long lunchtime lines at salad spots. Instead, make your own salads with all the healthy deliciousness and greens goodness… and none of the wait!
Our “Chickpea, Corn, and Avocado Salad” and “Quinoa Kale Salad with Almond Satay Dressing” are two lunch faves from the Wholesome Culture Cookbook. They’re quick, easy to make, and full of flavor, plus they’re just as good as leftovers.
The best part: they’re filled with healthy fats and protein, so you’ll be satisfied and not feel starved an hour later (no sad salads here!).
Two yummy salad recipes you have to try this fall
Chickpea, Corn, & Avocado Salad
Makes 2-3 servings
Prep time: 5 minutes
Cook time: None
- 1 avocado, mashed
- 2 tablespoons white vinegar
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon lime juice
- 3/4 teaspoon salt
- 3/4 cup roasted red bell pepper, chopped
- 1/2 cup finely diced red onion
- 2 cups spinach
- 2 cups of drained garbanzo beans
- 2 cups of drained corn
- 1 teaspoon red pepper flakes
- In a large bowl, mash the avocado. Add in vinegar, olive oil, smoked paprika, cumin, chili powder, lime juice and salt. Mix well.
- Chop roasted red bell pepper and red onion and to bowl. Then, add in the spinach garbanzo beans and corn and stir well.
- Top with red pepper flakes, if desired. Serve immediately or store in the fridge for up to 6 hours.
Quinoa Kale Salad with Almond Satay Dressing
Prep time: 10 mins
Cook time: 20 mins
Makes 4-6 servings
- 2 cups of quinoa, cooked
- 1/2 14oz block of extra firm tofu
- 2 tablespoons soy sauce
- 1/2 tablespoon sriracha
- 1 red bell pepper, chopped
- 4 cups chopped kale
- 3/4 cup cucumber, chopped
- 3/4 cup carrots, grated
- 1/3 cup beets, grated
- Sesame seeds (optional)
- 1/4 cup almond butter
- 1 tablespoon soy sauce
- 1/2 tablespoon sriracha
- 1 tablespoon seasoned rice vinegar
- 5 tablespoons water
- Preheat your oven to 425 and line a baking sheet with parchment paper. Drain the tofu, patting it dry with paper towel and squeezing out any excess moisture. Cut the tofu into cubes around 1/2 inch thick.
- In a container, stir together the soy sauce and sriracha until combined. Add in your cubed tofu, close the container, and shake until the tofu is coated. Transfer the tofu onto the baking sheet and bake for 20 minutes until brown and crispy, flipping halfway through.
- Prepare the dressing by combining the almond butter, soy sauce, sriracha, rice vinegar, and water in a small bowl and stirring until smooth.
- In a large bowl, combing the quinoa, kale, cucumber, carrots, beets, and tofu and mix. Toss in the dressing and serve topped with sesame seeds if desired.
Do you prefer bowls over salads? We got you.