Faran Krentcil’s Watermelon Mozzarella Salad #SaladFest2013

I call this the Blair Waldorf Salad, after Leighton Meester’s Gossip imagesGirl character.  I started making it after I had something similar at Cafe Select in New York City, and it was the first time I remember enjoying watermelon.  The balsamic gave it the right amount of tartness, and the basil gave it a good savory edge.

The Cafe Select version was an appetizer, and it was a little tower – a circle of watermelon, a circle of mozzarella, a circle of basil leaves, and balsamic drizzled over the whole thing.  

I broke it down and made it a more casual salad that you can share with friends.

faran salad

Watermelon Mozzarella Balsamic Salad
Servings: 1-2
Time: 10 minutes

  • 2 cups watermelon
  • 1/2 cup buffalo mozzarella
  • Juice of 1/2 a lemon
  • Drizzle of extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 handful basil, chopped

Directions

Take 2 cups of diced watermelon.  Place in container with lid. (And old takeout container is fine.)

Soak in lemon juice, and olive oil for a little bit while you chop the mozzarella.
Then add the cheese, balsamic vinegar and shake. Place the salad on a plate and top it with shredded basil.
___________
Faran Krentcil is a writer and creative consultant in New York City. You can visit her at farankrentcil.tumblr.com, or in Equestria with her friends, the My Little Ponies.
 

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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.

______

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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Arielle Fierman’s Japanese Carrot-Ginger-Miso Salad #SaladFest2013

This tastes EXACTLY like the carrot-ginger-miso dressing you get at the Japanese fh-157-Copy-172x300restaurant, only so much better and fresher! Amazingly delicious + super cleansing + so easy to make.

You can buy it pre-made from the supermarket (or your fave Japanese restaurants), but
often they douse it with unhealthy oils and ingredients.  So Arielle healthified it and made a version of your fave salad dressing.

Enjoy it over a bed of mixed greens, cukes, tomatoes and sprouts, then garnish with some sesame seeds and you’ll be instantly transported to your favorite Japanese restaurant.

Store it in an airtight container in your fridge and it will stay fresh for a good 2-weeks!

be well with arielle dressing

Japanese Carrot Ginger Miso Salad Dressing
Servings: 10-12
Time: 3 minutes

  • 4 large carrots, peeled
  • 1 large white onion, peeled and cut into chunks
  • 4 inches fresh ginger root, peeled (tip:scrape off skin w/edge of a spoon)
  • 1 tbsp sweet white miso paste
  • 1 tbsp toasted sesame seed oil
  • 1/4 cup sesame oil (healthier alternative to canola oil)
  • 2 tbsp water
  • 2 tbsp brown rice vinegar
  • optional- sesame seeds

Directions

Blend carrots, onions and ginger until blended well/finely chopped.

Add miso paste, brown rice vinegar, toasted sesame seed oil and sesame oil.

While the blender is going, slowly drizzle in water to thin the mixture. Add more water depending on how thick/thin you want.

Blend, blend, blend until the perfect consistency! Voila! Enjoy!!

—–
Arielle J Fierman of Bewellwitharielle.com, is an expert at healthifying your favorite dishes into foods that your body will love you back for eating. She was recently featured on Dr. Oz and NBC. Follow her on blog | facebook | twitter | pinterest | instagram.

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StudioEat’s Massaged Kale Salad with Tahini Dressing #SaladFest2013

Get your massage hands ready!
jamie-mendell

By “massaging” kale in a light dressing, you can remove some of the rough texture and bitterness from this leafy powerhouse and turn it into a soft and mild green.

Add some caramelized onions for sweetness, avocado for some healthy fats and nutritious sunflower seeds for the salty factor and you have yourself a delicious anytime salad.

Eat this entire recipe for lunch (don’t judge me) or serve it as a side to any meal. If you’re looking for another way to use Kale check out this light and healthy Lentil, Sweet Potato and Kale Stew from my website, StudioEats.

studio eats massaged kale salad

Massaged Kale Salad with Tahini Dressing
Servings: 2-4
Time: 10 minutes
  • 1 bunch kale
  • 1 medium red onion
  • 1/2 avocado, chopped
  • 2 T sunflower seeds (I used roasted and salted)
  • 1 T tahini
  • 2 T water
  • 1 T olive oil (half for the pan for the onions, half for the dressing)

Directions

Slice onion very thin. Add to a oiled pan and cook over medium heat for about 10-15 minutes. Every few minutes, just stir the onions to keep them from burning.

While onions cook, prepare Kale. Break leaves off stems and into small bite sized pieces. Rinse and transfer to salad bowl.

For dressing: mix together tahini, water and 1/2 of EVOO. Stir. Add to Kale and massage into it with your fingers for 2-3 minutes.

Top kale with onions, avocado and sesame seeds.

Optional: drizzle your portion of salad with a little more tahini if you’d like some more flavor.

—- 
Jamie is a Holistic Health Coach who lives in NYC. She helps women end their struggle with food by learning to listen to their bodies, create beautiful eating experiences and live exciting and fulfilling lives. She hosts an ongoing Intuitive Eating Challenge that hundreds of women have gone through in order to repair their relationship with food and also coaches women privately in her VIP Program. Check her out at www.studioeats.com, follow her facebook page and find her on twitter and instagram @studioeats14. 

 

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Amie Valpone’s Summertime Sesame Brown Rice Bowl #SaladFest2013

Amie Valpone‘s culinary creativity is literally off-the charts.  We are recent friends butamie long time fans and admirers of the kitchen concoctions that this woman comes up with!  No one puts unexpected flavors and ingredients together with boldness and verve quick like The Healthy Apple.

It’s not enough that she thinks outside the box coming up with totally original recipes for seasonal veggies, snacks and baked good alike BUT…

Pretty much all of her recipes are Vegan, Gluten-Free, Dairy-Free & Soy-Free.  The Healthy Apple is literally mecca for foodies with dietary restrictions.

This is just the tip of the iceberg, go to her site, look around and you’ll be amazed at what you find!  Amie is endowed with endless inspiration!

Click HERE to spread the word about Amie’s Summertime Sesame Brown Rice bowl with the super special ingredient: Cherries.

amie valpone brown rice salad

Summertime Sesame Brown Rice Bowl
Servings: 2-4
Time: 1 hour
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground pepper
  • 1 cup organic brown rice
  • 1½ cups water
  • 1 cup fresh baby spinach
  • 1 medium white onion, thinly sliced
  • 1/3 cup dried cherries
  • 2 Tbsp. freshly squeezed lemon juice
  • ¼ tsp. fresh lemon zest
  • 2 tsp. sesame seeds
  • ¼ cup finely chopped fresh basil
Directions

In a medium saucepan, boil water with salt and pepper. Stir in rice; return to a boil.

Reduce heat to a simmer; cover and cook for 15-20 minutes or until rice is tender.

Remove from heat, add spinach and onions; mix well to combine. Set aside, covered, for 5 minutes.

Transfer to a large mixing bowl; add remaining ingredients and toss to combine.

Serve warm or at room temperature.  Enjoy!

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The Healthy Apple was started by Amie Valpone, a Manhattan based Personal Chef, Culinary Marketing Consultant, Whole Living Expert, Professional Recipe Developer and Food Writer specializing in simple Gluten-Free ‘Clean’ recipes for the home cook.  For recipes like Amie on Facebook and to join the conversation follow her on Twitter.

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