A great way to bring a healthy and really delicious salad on a picnic is in a glass jar. It's also an easy way to take lunch to work. Fill it layer by layer, for example: cooked sweet potato, radish, chickpeas, buckwheat, avocado, cucumber, marinated and then fried tofu, and fresh spinach. You can come up with loads of combinations, and if there are several of you, you can make a jar for each person. Choose your favorites and mix; marinated tempeh, lentils, cooked beans, cooked brown rice, cooked cauliflower or raw marinated cauliflower, rutabaga, shredded zucchini, shredded beetroot, olives, sun-dried tomatoes, carrots, all kinds of sprouts, toasted seaweed, cabbage, cooked millet, cooked quinoa, bell pepper, fresh berries, cherry tomatoes, pumpkin seeds, sesame seeds, fresh herbs, etc...
Make a tasty dressing and bring it on the side!
Dressing with Tahini
Tahini is a big favorite, it's simply stone-ground sesame seeds. It's rich, delicious, and satisfying. Mix olive oil, vinegar or lemon, dark or white tahini, pepper, and herb salt in a blender. Season with salt to taste. It's that simple!
Buckwheat & Avocado Salad
2 dl buckwheat – soaked overnight
a few small spring onions
2 lemons
2 limes
1 large head of romaine lettuce or a few small ones
1/2 cucumber
2 ripe avocados
1 handful of mint leaves
1 handful of parsley
1 handful of pea shoots
0.5 dl sunflower seeds
2 tbsp hemp seeds
2 tbsp chia seeds
1 1/2 tsp salt
flaxseed oil
olive oil
Drain the water from the soaked buckwheat and rinse again. Cook the buckwheat in fresh water for about 20 minutes. When you turn off the heat, let the buckwheat sit covered for an additional 5 minutes before fluffing it with a fork.
Pour into a large bowl and let cool.
Dice the onion. Add to the buckwheat. Add a little salt.
Add the juice from the lemons and limes, along with a bit more salt.
Chop the romaine lettuce and pea shoots, dice the cucumber and avocado, and finely chop the parsley and mint leaves. Add to the bowl.
Add chia seeds, sunflower seeds, and hemp seeds. Mix until well combined. Top with olive oil and flaxseed oil. Of course, you can choose another oil instead of flaxseed oil, such as black cumin seed oil, omega 3-6-7-9, or avocado oil.
Taste and see if more seasoning is needed.
Salad with "spiralized" / spiral-shaped vegetables
1 zucchini – shredded – you can do this easily with a "spiralizer"
1 large pear – shredded
1 large carrot – shredded
1 package of arugula
1/2 dl pomegranate seeds
1/2 dl coarsely chopped walnuts
Dressing
1 tbsp real maple syrup (omit if you don't want any sweetness)
1 tbsp extra virgin olive oil
1 tbsp sesame oil
2 tbsp apple cider vinegar
1 tsp white sesame seeds
1 tbsp tamari
pepper, to taste
1 garlic clove, crushed
Mix to make the dressing.
Combine everything into a salad.
When you have a spiralizer, you can create wonderful, hearty salads that are easy to eat.
Bean & Quinoa Salad
5 dl cooked beans of your favorite kind
1 tbsp apple cider vinegar
Shredded purple cabbage
Chopped greens, such as kale or Swiss chard
2 tbsp olive oil
Shallot
1 garlic clove
1/2 tsp sea salt
1 shredded carrot
2 dl cooked quinoa
Salt & black pepper
Lemon juice
If you're cooking the beans from scratch, they need to be soaked overnight first.
Rinse your greens, chop into larger pieces.
Sauté the onion and garlic over medium heat for 1-2 min.
Then add the greens, 1 tbsp oil, and sea salt. Cover with a lid for about 3 min and let them soften. Remove from heat and place all ingredients in a large bowl.
Add carrots, shredded purple cabbage, cooked quinoa, the cooked beans, and a splash of lemon juice.
Season with salt/pepper and any other spices you like.
