Recipe: Strawberry, Apple Salad

This reminds me of the perfect summer salad recipe.  Light and refreshing!  Thanks to Nicole and Tracy for passing this along to share, who got the recipe from their friend Cristy.  The great thing about this one is that you can substitute it with any fruit or lettuce you like!

Strawberry, Apple Salad
Ingredients:
Add any kind of lettuce you wish
Sliced strawberries
Sliced green apples
Sliced almonds
Olive oil & fresh squeezed lemon juice

Salt and pepper

Recipe: Salmon, Bruschetta Salad

Just came up with this salad from some of the leftover salmon and Trader Joe's Bruschetta topping I made last night.  I tossed together a few random things I had in my fridge and it ended up really good!  The garlic, basil flavors from the Bruschetta adds so much flavor so you don't need to add cheese or even a flavored dressing to it.


Salmon, Bruschetta Salad


Ingredients:
2 cups spinach leaves
1 small boiled red potato, cubed
1 hard boiled egg, chopped
2 tbsp Trader Joe's Bruschetta sauce, drain liquid
2 tbsp Olive oil
3 oz grilled salmon, sliced
Lemon pepper
Sea salt


Toss spinach leaves in a Glad plastic container.  Toss toppings on top and drizzle olive oil, salt and pepper.  Shake to coat olive oil evenly.

Recipe: Salmon Bruschetta

I'm a vegetarian but still eat seafood so technically I'm a pescatarian.  I love making grilled salmon and I usually season it with a little lemon pepper and sea salt and grill it on my grill pan.  Sometimes the salmon could use a little kick so I tried putting a little bit of this Trader Joe's Bruschetta Sauce on top to act like a relish.  It was quite tasty and the best part is that 2 tablespoons of it is only 20 calories!  Such an easy way to fancy up some salmon!

No Mess Salads

To cut down on the number of dishes I have to wash when making a salad, I always toss all the ingredients in a big Glad plastic container like this one.  I place the salad in first, then the toppings, drizzle on the olive oil, close the lid and give it a good shake.  This coats the dressing nice and evenly and you can eat it right out of the container!

Brunch: Porkstore Cafe in the Mission

Last weekend, I had brunch at the Porkstore Cafe in the Mission and was very surprised with the number of vegetarian options on their menu, given their name.  Aside from carrying just vegetable based omelets and scrambles, you also have the choice of getting veggie bacon or veggie sausage.  I had their Veggie Nest (which is scrambled eggs tossed with bell peppers, onions and veggie bacon on top of a bed of hashbrowns), with a small order of French toast with fruit, and a side of their grits, which I split with my friend Kasia.  Everything was quite tasty and this will definitely become one of my go-to brunch spots.


They also offered a variety of vegan breakfast options and healthy "low-carb" plates.  Don't be fooled by the name because this brunch spot is quite veggie friendly.


Check out my Yelp review of the Porkstore Cafe.

Recipe: Kale Coloré Salad

I've been wanting to try a recipe using kale and am so obsessed with this one inspired by a salad I tried at my friend Erin's potluck dinner! This salad has a sweetness to it and hint of spice, which pairs so nicely with the bitterness of kale.  It's flavorful, packed with nutrients and so pretty to look at! I usually make a big batch on Sundays and portion them out to take to lunch during the week.

Kale Coloré Salad

2 bunches of Kale (it will look like a lot but it wilts down like Spinach)

2 red bell peppers, sliced

1/2 red onion, chopped

2 carrots, chopped

Cilantro leaves

1 can Corn or Hominy

1/4 cup vegetable stock

1 tbsp of sugar (to taste)

pinch or 2 of crushed red pepper flakes

1 tbsp crushed garlic 

In a large deep pan, heat the veggie broth and garlic together.  Add in the sugar and crushed red pepper flakes. Add in the kale and sautee on low heat until it wilts.   Then add remaining ingredients and toss together on low heat. I add cilantro in the pot and also sprinkle a few more when I plate it.  I love cilantro so I add a lot in. 

Eat warm or cold.  

Audrey's Recipe: Simple Salad

This salad recipe is one of my go to recipes when I want something fast and easy.  I tend to make it for dinner after a late night at work when I don't want to eat something heavy, but still pack in some protein and nutrition. And, I always have these ingredients in my fridge.

Simple Salad Recipe

2 cups arugula

chopped red onion

shredded parmesan cheese (I love the fresh version usually in the deli section)

1 fried egg

olive oil

sea salt and pepper

Cook one fried egg as you like it.  (I prefer mine over medium.)  Toss arugula, chopped red onion and parmesan cheese into a Glad plastic container.  Drizzle olive oil and salt and pepper.  Close with lid and shake salad to evenly coat with olive oil.  Plate salad and place fried egg on top.


*Note: most of my salad recipes only use Olive oil and sea salt and pepper for dressing.  I like to add in a lot of flavorful toppings that don't require much dressing, which makes it even more healthy.  I'd recommend investing in a good, sweeter olive oil or even some flavored ones like a lemon-infused.  We Olive in the Marina carries a great selection of olive oils or the vendors in the Ferry building.