5 non-boring salads

pinch of yum 2
black rice
  • pinch of yum 2 black rice beets lentil quinoa

Beyond Greens

Salads are only boring if you make them boring. But if you throw in a nice dosage of imagination, delicious ingredients, and some creativity, you’ll enter a whole new world of salads. Here’s the only rundown you need to get your health boost going. They’re

tasty, nicely presented, healthy, and filling. If fashion week has been exhausting you, perhaps one of these salads will give you an energy boost and bring you back to life!

Start exploring the range of salads from Thai to quinoa and lobster, and call a friend, buy a bottle of Sancerre, and start cooking.

Chopped Thai Salad via Pinch of Yum

  • 16 ounces frozen shelled edamame
  • 5-6 cups baby kale
  • 3 large carrots
  • 2 bell peppers (1 red, 1 yellow)
  • 1 cup cilantro leaves
  • 3 green onions
  • ¾ cup cashews (if you can find them, Trader Joe’s Thai Lime and Chili Cashews are the bomb)

Full recipe here

Black Rice Tabbouleh Salad via Taste, Love & Nourish

  • 2 cups vegetable broth or water (add a few pinches of sea salt if using water)
  • 1 cup black rice
  • juice of one lemon or about ? cup fresh lemon juice
  • 1½ teaspoon fine salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon ground sumac (optional)
  • ½ teaspoon ground cumin
  • ? cup extra virgin olive oil
  • 3 medium ripe tomatoes, finely chopped
  • ½ seedless English cucumber, finely chopped
  • ½ large red bell pepper, finely chopped
  • ½ medium red onion, finely chopped
  • 1 bunch fresh parsley, finely chopped
  • 2 tablespoons dried mint
  • 15 ounce can chickpeas, drained and rinsed
  • ½ cup roasted salted pistachios, coarsely chopped
  • 4 to 6 ounces feta cheese, crumbled (omit to keep this vegan)

Full recipe here

Beet salad via White on Rice

  • 2 pounds (910g) fresh beets
  • 4 ounces (113g) crumbled feta
  • 1/4 cup (60ml) minced parsley
  • 1/4 cup (60ml) slivered or sliced almonds

Full recipe here

Roasted Carrot Lentil Salad via A Beautiful Plate

  • 1 cup dried French green Le Puy lentils, sorted
  • 3 cups water
  • 1 small yellow onion, cut into quarters
  • 2 cloves of garlic, smashed, divided
  • 1 dried bay leaf
  • 3/4 teaspoon kosher sea salt
  • 1 tablespoon extra virgin olive oil
  • 2 bunches of rainbow carrots (8-10 medium carrots), scrubbed well and trimmed (leafy stem tops cleaned well and reserved for garnish)
  • 7-8 red radishes, stems trimmed and scrubbed well, divided
  • 5-6 garlic cloves, skin-on
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 of a red onion, very thinly sliced

Full recipe here

Lobster, corn, and quinoa salad via Cooking for Keeps

  • 1 cup cooked quinoa
  • 2 large lobster tails
  • Olive oil for cooking
  • 2 ears of corn
  • 10 cherry tomatoes, halved
  • ½ cup crumbled feta

Full recipe here

By Alexis Bendjouia


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Thank you all so much for your messages! I read every one and they make me love what I do even more!!, xxN

  1. Sylvia says:

    Superfood everyday please :!