Kale Salad with Lentils Folded into Yogurt

With a bountiful supply of homegrown vegetables, it’s easy to simply have a lunch or dinner of veggies. The flavors may be filling and satisfying but I need a sufficient amount of protein to stay full. Lately, I’ve been eating a lot of hard-boiled eggs, spiced chickpeas and Greek yogurt.

To add variety, I whipped together a lentil-yogurt salad to mix with greens of your choice — I opted for kale. Top it with walnuts, and you have a protein-rich salad.

Kale Salad with Lentils


> 1/2 cup chopped walnuts
> 1/2 cup cooked lentils
> juice from 1 lemon
> 1 tablespoon olive oil
> 1/2 cup Greek yogurt
> 2 cups kale, shredded
> salt and pepper


In a small sauté pan, toast walnuts over medium heat until lightly toasted, 6 minutes. Chop into small pieces.

Mix together lentils, lemon juice and olive oil. Fold in the yogurt. Toss with kale, and season with salt and pepper.

Serve as a salad or on top of toasted bread.

Makes 2 servings.

Adapted from Food52.


Citrus Brussels Sprouts Salad

When summer fruit is ripe and ready to be eaten, it’s great to enjoy the sweet flavors as whole pieces of fruit and mixed into summer dishes. With a bountiful amount of homegrown oranges, I decided to make this salad which has citrus flavors as well as the creamy texture from the avocado.

2014-09-01 13.05.16


> 14 brussels sprouts
> 1 tablespoon olive oil
> 2 tablespoons balsamic vinegar
> juice of 1 orange
> 3 cups of arugula
> 1 avocado, cut into 1-inch cubes
> 2 oranges, peeled and cut into 1-inch pieces
> 1/2 slivered almonds


In a medium saucepan, bring 2 cups water to a boil. Blanch brussels sprouts 30 seconds, and rinse with cold water. Let cool for 5 minutes and grate.

In a small bowl, whisk together oil, vinegar and orange juice. In a bowl, toss the brussels sprouts with the arugula, avocado, orange, almonds and dressing. Season with salt and pepper.

Makes 4 servings.

Adapted from Self.

Green Bean Heaven Salad

Following the recipes and inspiration of others is the way to go when trying a new dish or combination of flavors, but when you feel like you’ve mastered something, it’s fun to let the creativity run wild. That’s exactly what I did when I was in a salad mood but hadn’t been to the store recently — I opened the fridge and threw a bunch of complimentary flavors and textures together. The result was phenomenal! Feel free to experiment as you please.

Green Bean Heaven Salad


> 1 cup French green beans, steamed
> 1 cup arugula
> 1/2 cup red quinoa, cooked
> 1/2 cup cherry tomatoes, cut in half
> 1/4 cup slivered almonds, roasted
> 1 tablespoon yellow mustard
> 1 tablespoon balsamic vinegar
> 1/2 tablespoon honey
> salt and pepper


Combine green beans, arugula, quinoa and tomatoes in a bowl. In a small bowl, whisk together mustard, vinegar and honey. Season with salt and pepper.

Toss salad ingredients in dressing, and top with slivered almonds.

Makes 1 serving.

Original recipe.