Cucumber Tomato

The Cucumber Tomato Salad recipe is very fresh and simple. It is full of cucumbers, cherry tomatoes, red onions, and feta cheese, tossed in a lemon pepper and olive oil dressing.

It’s the perfect healthy salad for summer! Gather the cucumbers and cherry tomatoes, add the red onions and feta, and toss with the lemon olive oil dressing.

In just a few minutes, you have a delicious salad! This salad is so simple and delicious!

dried oregano

Add dried oregano, kalamata olives, and bell peppers to the mix and replace the lemon juice with red wine vinegar for an extra Mediterranean touch.

This salad is so simple and delicious! Add an extra Mediterranean touch by mixing dried oregano, Kalamata olives, bell peppers, and changing the lemon juice to red wine vinegar.

Brussels Sprouts Salad with Crunchy Chickpeas

This healthy high-fiber salad is ready in just 10 minutes. Serve immediately, or pack one serving in each lunch box for four very satisfying high-fiber lunches for the week ahead.

To save prep time, I use shredded Brussels sprouts from the produce store and store-bought roasted chickpeas.

Look for roasted chickpeas at the grocery store along with healthy snacks and nuts.

How to make

Step 1. Divide Brussels sprouts and kale into 4 single-serving, lidded containers (each container holds about 3 1/2 cups of vegetables). Seal and refrigerate for up to 4 days.

Step 2. Transfer 2 tablespoons tahini sauce to 4 small lidded containers and refrigerate for 4 days.

Step 3 Just before serving the salad, drizzle one portion of the tahini sauce over the salad and toss well. Top with 1/4 cup roasted chickpeas and 1/4 avocado.

To make and serve Store dressing and salad (except avocado and chickpeas) separately in refrigerator for up to 4 days. Just before serving, top salad with dressing, chickpeas and avocado.

This kale, quinoa and apple salad is perfect for fall.

The fresh apples bring crisp fall flavors, and the kale is massaged into the dressing to loosen it up.

Nuts, fennel, and quinoa add layers of texture, and blue cheese adds a savory note.

Ingredients

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

1/2 teaspoon salt

1/4 teaspoon pepper

¼ cup extra virgin olive oil

1 large bunch curly kale, stemmed and thinly sliced (about 8 cups)

2 medium honeycrisp or Gala apples, unpeeled, coarsely chopped

1 medium fennel, cored and thinly sliced (about 3 cups)

2 cups cooked quinoa, room temperature or chilled

1/2 cup toasted almonds (see tips)

⅓ cup dried cherries

⅓ cup crumbled blue cheese 

Directions

Whisk together vinegar, maple syrup, salt and pepper in a large bowl. Slowly add the oil and whisk to combine.

Add the kale and massage the dressing with clean hands for 3-5 minutes until well blended and slightly softened.

Add apple, fennel, and quinoa; toss to combine; divide among 4 plates and top with almonds, cherries, and blue cheese.

Toast the nuts before using them in the recipe to enhance the flavor.

To toast the sliced nuts, place them in a small, dry skillet and cook over medium-low heat, stirring, until fragrant, 2 to 4 minutes.