Italian Tuna Bean Salad #SaladFest2013

SO SAD!  We can’t believe that Salad Fest is almost over.  quinn and robyn_nutritional yeast

Consider this recipe our encore.

We strangely didn’t get any tuna salad recipes so we wanted to jump in and make sure you guys were covered for that.

This Tuna Salad is super healthy– no mayo whatsoever.  Just light, fresh ingredients that make a perfect lunch (throw it on a sandwich) or dinner (have it with a salad or some grains).

This is an HCC classic that is in our Healthy Cooking Camp: Healthy Cooking Basics Cookbook.  Grab your copy HERE and you’ll see our top 5 swaps for ways to makeover this recipe and make it totally your own.

HCC_tuna bean saladItalian Tuna-Bean Salad

Servings:  2-4
Time: 7 minutes

  • 1 15-ounce can of Cannellini beans, drained and rinsed
  • 1 can of Italian tuna (preferably jarred and packed in oil), oil drained
  • 2 tablespoons pitted, halved and very thinly sliced black olives
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon chopped fresh parsley
  • Zest and juice from half a lemon (if you’ve got one of those sad, juiceless lemons, use both sides for juice)
  • A couple good pinches of salt
  • A few grinds of black pepper
  • A few glugs of olive oil

Additional add-in options

  • 1 tablespoon of capers
  • Spoonful of dijon mustard
  • Chopped roasted peppers
  • Couple spoonfuls of lacto-fermented vegetables

Directions

Mix everything but the olive oil in a small to medium sized tupperware (for easy storage later).  You can mash the beans and/or tuna a bit as well. Add the glugs of olive oil, mix it lightly and enjoy!

This is delicious on top of a salad by itself or with tahini dressing.  You can also create a sandwich on toasted bread with some spicy greens like arugula or watercress, a schmear of tahini and roasted peppers.

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We’re Robyn + Quinn and we’re the founders of healthycookingcamp.com.  Our mission is to take you from totally confused to total connoissuer in your kitchen.  Follow our adventures in food and fun on Twitter and YouTube.

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Save the Kales’ Chickpea Strawberry Summer Salad #SaladFest2013

by Jaime K, founder of Save the Kales!

This salad was born from one of those days when you’re almost out of groceries and picture-31need to eat lunch, resulting in a raid of the fridge and pantry. Isn’t that how the best meals are created?

I took a basic chickpea salad and added some in-season fruit for more bulk, and the combination of bright lemon, earthy chickpeas and sweet strawberries has made this salad a weekly staple in my home. And it’s a simple, everyone-friendly dish to take to summer picnics and BBQ’s.

Bean and fresh herb salads have become some of my favorite easy, inexpensive healthy recipes.

I don’t think you can go wrong with nearly any combination, and can turn them into warm dishes in cooler months. Take a peek at my Greens and Beans dish, with roasted collards and tomatoes and cannellini beans.

[Ed. Note: Watch Jaime cook this recipe on the TV show Steelstacks Live! right HERE.]

save the kales strawberry chickpea salad

Chickpea Strawberry Summer Salad
Servings: 6-8
Time: 5 minutes

  • 2 cans of chickpeas (or about 3 cups cooked)
  • 1 cup sliced strawberries
  • Extra virgin olive oil, enough to coat salad lightly
  • About 1/3 cup chopped flat leaf parsley
  • 1 bunch scallions/green onions, chopped
  • 1.5 tablespoons dried mint
  • Juice of 2 medium lemons
  • Sea salt and fresh cracked pepper, to taste

Directions

Add the chickpeas and strawberries to a mixing bowl. Coat lightly in olive oil. Add remaining ingredients and mix. DONE! EASY!

You can garnish with some whole strawberries or parsley sprigs to make it look extra beautiful.

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Jaime K is the host of Save the Kales!, a vegan cooking and lifestyle TV show airing in Eastern Pennsylvania (and coming soon to the West Coast). Her award-winning blog, Save the Kales!, inspires readers through self-reflection, creativity, vegan cooking, community activism, and an optimistic perspective. In addition, Jaime is a freelance writer and Certified Vegan Lifestyle Coach living in Bethlehem, Pennsylvania with her rescued animals, boyfriend, and ever-growing book collection.

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Cooking Camp’s Fresh Herb Salad #SaladFest2013

Let’s get this party started RIGHT!banana phone

For our inaugural #SaladFest2013 recipe we wanted to keep it simple, fresh and full of flavor so we’re giving you our Fresh Summer Herb Salad.  Anything but the same boring old salad, this soon-to-be summer staple screams, “get me to the beach!” with its mix of aromatic herbs, sweet citrus-y dressing (that’s totally oil-free!) and creamy avocado-goodness.

Build it out anyway you see fit by adding on more fresh veggies or a lean protein.

To us, this salad is like the perfect pair of denim cut-offs:  A summer staple that never goes out of style. {tweet that}

fresh summer herb salad

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Fresh Summer Herb Salad
Servings: 3-4
Time: 10 minutes

  • 1 small head red leaf lettuce (or any salad green of your choice), cleaned and chopped
  • Handful of dandelion greens, chopped
  • ½ small head of radicchio, chopped or sliced
  • ½ bunch of radishes, thinly sliced
  • ½ cup mixed fresh herbs such as parsley, mint, basil, cilantro or dill, roughly chopped
  • ½ avocado, sliced
  • 1-2 tablespoons nutritional yeast
  • Juice of ½ lemon
  • Splash of tamari
  • Freshly ground black pepper 

Optional add-ins

  • 1 teaspoon seaweed flakes (such as dulse or kelp seaweed flakes)
  • 2 tablespoons ground flax meal

Directions

Throw all your greens (or in this case greens and reds!) in a bowl with the radishes and herbs.  Add in avocado, nutritional yeast, lemon, tamari and salt then toss very well to combine.  It’s important to thoroughly mix the nutritional yeast with the wet ingredients in order to bring out it’s creamy, cheesy flavor.

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Hi!  We’re Robyn + Quinn and we’re the founders of healthycookingcamp.com.  Our mission is to take you from totally confused to total connoissuer in your kitchen.  Follow our adventures in food and fun on Twitter and YouTube.

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Recipe: Chimichurri Sauce

There are some sauces in the world that just–across the board– make everything better.  Chimichurri is most certainly one of them!

It’s nothing but fresh summer herbs, a bunch of garlic (yummm) and some good quality olive oil and vinegar.  Throw all those badboys in a food processor and you have a sauce that will brighten up any BBQ staple from meat to fish to veggies galore.

With Labor Day around the corner we’re sure you have some BBQs on the horizone.  Go out with a bang with this badass sauce.  Try it and let us know what you served it with or if you made any adjustments in the comments below! 

 

Chimichurri Sauce

Yields: 6-8 servings
Time: 5 minutes

  • 1 cup cilantro leaves
  • 1 cup flat-leaf parsley leaves
  • 1/2 cup mint leaves
  • 5 cloves garlic, roughly chopped
  • 3/4 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1 teaspoon sea salt
  • ¼-½  teaspoon freshly ground black pepper

Directions

Put all ingredients in a food processor and mix until smooth.

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