In an effort to stay healthy, I have started keeping an assortment of salads in my fridge for the week. These are usually easy to throw together salads that keep for a few days. I aim to make at least two and then depending on how fast we go through them, make a third at the end of the week so we have a healthy nosh for the weekend.

These salads are often snacks or lunches for me and G. It also gives Manatee something to snack on when he gets home from work. I have found the best way to eat healthy food is to keep healthy food stocked in the house. It sounds obvious, but took me years to actually start walking the walk. I don’t know about you, but our summers mean we are usually running from one thing to the next. By taking a little time at the beginning of the week to make these salads, I know I have at least one thing good for me that is ready to go whenever I need it.

I wanted to start sharing these recipes with you to help you stock your fridge for the summer months. This week I made:

 

broccoli salad

Broccoli Salad

Broccoli Salad: I was really craving the traditional broccoli salad- mayo, cheese, and bacon. Not really healthy, right? I swapped out the mayo for homemade poppy seed dressing, replaced the cheese with carrots (same color, right?), and subbed in turkey bacon for the bacon. I can honestly say that this salad would be just as good if not better without any bacon because I also added roasted sunflower seeds. This salad led to a fight in our family because Manatee ate it too fast. Isn’t that ridiculous? Food is meant to be eaten. I realized how foolish I was being and just tacked on an extra salad at the end of the week.

 

Chickpea Spread

Chickpea Spread

Chickpea Spread: This is one of my go-to recipes from the book Isa Does It. The author, Isa Chandro Moskowitz, is one of my favorite cookbook authors. She is a vegan cook, but her methods and approach can be applied to any style of cooking. This mock-tuna salad is easy to throw together and packed with veggies and protein.

 

Texas Caviar

Texas Caviar

Texas Caviar: Everyone has their own version of this corn and bean classic, and this is mine. Minimal oil, minimal sugar, and maximum taste from lime and cilantro. It’s great for serving with meat, on tacos, with chips, or on top of a bed of greens with some sliced avocado.

 

Broccoli Salad
A healthy alternative to the deli classic. Crisp carrots, broccoli, and red cabbage paired with creamy, sweet dressing and salty sunflower seeds and turkey bacon. All the tastes and textures for a satisfying, yet healthy snack.

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Ingredients
4 green or potato onions, sliced green and white ends
12 oz bag of broccoli florets
1 cup shredded carrots
1 cup shredded red cabbage
6 strips cooked turkey bacon, chopped into small pieces, optional
[1/2] cup roasted sunflower seeds
[3/4] – 1 [1/4] cup poppy seed dressing (see notes)

Instructions
1. Place broccoli florets in a food processor fitted with a chopping blade. Pulse until pieces are small but not pureed.
2. Combine all ingredients. Start with less dressing, let it sit for an hour or so to let all the veggies soften and saturate. Add more dressing if it’s a little dry. Store in the fridge for 4-5 days.

Notes
Poppy Seed Dressing: Combine [3/4] cup oil (olive, canola, or grapeseed), [1/2] cup apple cider vinegar, 3 TB mayonnaise, [1/4] cup granulated sugar, 1 [1/2] tsp ground mustard, [1/4] tsp onion powder, 1 tsp salt, and 2 TB poppy seeds in a blender and puree until smooth. Store in the fridge for up to 2 weeks. Makes 2 cups.

Badger Girl Learns to Cook by Kimberly Aime http://learntocookbadgergirl.com/

 

Chickpea Spread
This is a great spread for toast, crackers, or celery chips. Packed with protein and veggies, it’s a great lunch or snack for kiddos and adults alike.

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Ingredients
5-6 baby carrots
3 medium ribs celery, leaves removed and cut into 2-3 inch pieces
[1/4] white onion (or mild onion)
1 (15-ounce) can chickpeas, rinsed and drained
[1/2] cup sunflower seeds
[1/3] cup reduced fat mayonnaise
2 tsp apple cider vinegar
salt and pepper to taste

Instructions
1. Place baby carrots, celery, and onion in a food processor fitted with a chopping blade. Pulse until veggies are in small pieces but not pureed. Pour into a medium sized bowl.
2. Place chickpeas and sunflower seeds in food processor. Pulse until broken down into small pieces, but not pureed. Error on the side of bigger pieces. Add to bowl.
3. Mix in mayonnaise, apple cider vinegar, salt, and pepper. Store in the fridge for up to 3 days.

Notes
The original recipe called for less carrots and celery, but I am always trying to up my veggie intake. You may want to start with 3-4 baby carrots and 1 rib of celery and then increase if you are not a huge carrots and celery person.

Adapted from Isa Does It
Adapted from Isa Does It
Badger Girl Learns to Cook by Kimberly Aime http://learntocookbadgergirl.com/

 

Texas Caviar
With a few pantry staples and fresh herbs, you can make summer into a salad. Corn and beans combine to make a complete protein and the red pepper adds a zing of Vitamin C. This is a great chip dip or salad topper, perfect for BBQs or everyday snacking.

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Ingredients
1 (15-ounce) can corn, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
[1/2] – 1 bunch cilantro, chopped fine
1 red (or yellow or orange) pepper, chopped fine
6-7 green onions, chopped green and white ends
1 TB apple cider vinegar
1 TB grapeseed or olive oil
[1/2] tsp sugar
juice from 1 medium lime
salt and pepper to taste

Instructions
1. Combine all ingredients in a medium sized bowl. Store in the fridge for 3-4 days.

Notes
We love cilantro so we use a whole bunch. If you like it but don’t love it, start with a half bunch.
If you don’t like it, then try Italian flat leaf parsley. People feel very strongly about cilantro and flat leaf parsley. In my unscientific studies, I have found if you hate one, you love the other. Case in point, I love cilantro and hate parsley.

Badger Girl Learns to Cook by Kimberly Aime http://learntocookbadgergirl.com/

 Those were our salads for the week! We devoured them and I hope you enjoy them, too.

Do you have any go-to favorite summer salads?

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