salads Archives - Salted Crown | Food, Fashion, and All things in between.

Entries Tagged as 'salads'

Avocado and Beet Salad + Core Bamboo

07/08/2014

Hi friends! Long time no see! This has been such a hectic time in my life, let me tell ya. If you follow along on Instagram (@saltedcrown) I made a brief mention that we have been in the process of building a house and moving!! It’s been an incredibly exciting/crazy/busy/stressful/fun time for us. On top of that, I recently had my very best friend visiting for a couple of weeks and then my family came to visit for a few weeks after that. I decided to take some time off from the blog so that I could spend some quality time with them since I only see them 1-2 times a year. Hope y’all understand. ;) Anway, I’m BACK and ready to roll!

First of all this salad…oh mercy. It’s fantastic. Are you a beet lover? I feel like you either love them or hate them. I used to be on the side of the fence that thought they were slimy, weird, and something only old people ate (not sure where I got that notion but just go with it). I’ve since experimented with them and found out they’re pretty darn tasty! I’m telling you, it’s amazing how many things you can end up liking if it’s prepared the right way. When in a salad and paired with the right ingredients, they add such wonderful flavor and texture, not to mention all the nutritional benefits that beets have to offer. They’re rich in antioxidants and fiber and also have anti-inflammatory and detoxification benefits as well. This salad is seriously one of the easiest ones I’ve ever made and it’s so delicious. It’s definitely one you’ll want to keep handy for quick meals or simply to impress dinner guests with your culinary skills. We’ll just keep it our little secret how simple it really is to make. ;)

I also recently had the privilege to team up with Core Bamboo. They have such amazing products to offer and it’s all so well made. After using their products, it’s clear that I’ll be a big supporter of them for a loooonog time. Not only do the products photograph beautifully, they are so well made! They’re simplistic yet chic and I simply cannot get enough of them. Click on the links below to check out all the products they offer!

1/2 c. cooked quinoa
1/2 avocado, cubed
3 small beets, roasted until fork tender
spring mix
1/4 red onion, sliced
cilantro, for topping (optional)

For Dressing:
2 tbsp. olive oil
1 tbsp. raw apple cider vinegar
pinch of salt
juice of 1/2 small lemon

Peel and slice beets.
Slice onion according to size preference.
In a small bowl, whisk together olive oil, apple cider vinegar, salt, and lemon juice.
In a large bowl, add the spring mix (thoroughly washed) and cooked quinoa.
Top with avocado cubes, sliced onion, and sliced beets.
Toss salad in dressing.
Top with cilantro.
Enjoy!

Spinach and Brussel Leaf Salad

01/07/2014

Hey y’all!! I’m back FINALLY! So sorry for that super long sabbatical. December was an incredibly hectic month to say the least. Between wrapping things up at work before the holidays to bouncing from one side of the country to the other makes things difficult. But, nobody likes excuses, so nevertheless I’M BACK and ready to go! I truly hope everyone had a wonderful Christmas and New Years. This year is going to be great…I just know it! I hate New Years resolutions because I can’t stick with them and normally forget what my resolution even was to begin with. I’ve really got it together if you can’t tell. I have made one resolution that I am going to stick with no matter what: I’m going to stay consistent and bring the most amazing posts everrrrr (well, I’m sure our ideas of amazing might be slightly different, but you feel me). That’s not an impossible resolution. I mean it’s not like I’m promising to go to the gym 6 times a week.

My darling husband is one of the best gift givers in the history of ever. He got me several cookbooks, all of which I had on my secret wishlist that no one knew about. He’s just that good. One book in particular was a book from The Sprouted Kitchen. I haven’t had tons of time to look at it, but from what I’ve seen so far, it’s amazing. While scanning through it one day, I came across a recipe that I’m literally obsessing over right now. It’s not something I would typically go for but it was rather intriguing to me. I will be the first to admit that I absolutely do not like brussels sprouts. Never have, and honestly thought I never would. Then along came this recipe and it rocked my taste buds. I’m a brussels sprout fan and I don’t care who knows! I’ve changed some things around to better suit my liking and it’s phenomenal. I want to eat it every single day until the end of time. Did I happen to mention it’s like the fastest cooking meal of all time? I will never bad mouth brussels sprouts again as long as I live.

1 lb. of brussels sprouts, trimmed and leaves separated
3 1/2 c. baby spinach leaves
3 cloves garlic, minced
bacon bits
extra virgin olive oil
1 tbsp. white wine vinegar
1 tbsp. organic agave nectar
Parmigiano Reggiano, for topping
sea salt + pepper, to taste

Warm olive oil a large pan over low-medium heat.
Add garlic to pan and cook for about a minute or so.
Add in brussel leaves and saute for about 30 seconds.
In a small bowl, mix together vinegar and agave nectar and add to pan.
Toss to coat.
Add spinach and bacon bits to pan and cook until just wilted.
Top with Parmigiano Reggiano and salt + pepper (if needed) and serve immediately.
Enjoy!

Recipe adapted from The Sprouted Kitchen Cookbook

salad servers – IKEA | bowl – Christmas gift from my AMAZINGLY thoughtful brother [handmade in an Ecuador market] – similar here |
Pot holder – West Elm

Sweet Potato, Apple, & Kale Salad

11/09/2013

Check out this recipe video!

I feel like I don’t even need to say anything about this recipe. The name completely speaks for itself here. THIS IS SO GOOD! I was recently asked to do a recipe demonstration at church for our monthly Ladies Night. The only instruction I received was,”Make sure it’s something easy, healthy, and fun!” Well let me tell you, this is all the above and then some. I mean, when you throw sweet potato, apple, and kale in a bowl together, you just can’t go wrong. They’re like the Three Musketeers of deliciousness and satisfaction. I mean, how often do you get a meal that’s both super healthy, filling, and so glorious that the “Hallelujah Chorus” plays in your head while eating it? Uh huh, that’s what I thought.

2 bunches kale
2 sweet potatoes, cut into cubes
1 Fuji apple, thinly sliced
shredded Manchego cheese
extra virgin olive oil
2 tbsp. apple cider vinegar
1 tbsp. honey
1 Meyer lemon
salt + pepper

Preheat oven to 400 degrees F.
Toss sweet potato cubes in olive oil and bake for about 20 minutes or until potatoes are softened. At the 10 minute mark, flip the sweet potatoes to make sure they cook evenly.
Mix juice from lemon, apple cider vinegar, and honey together in a small bowl.
In a large bowl, add kale, cooked sweet potatoes, and sliced apple.
Toss dressing mix into salad to evenly coat.
Sprinkle salt and pepper to taste.
Top with shredded Manchego cheese.
Enjoy!