Salad Recipes

Salads are not only enjoyed in the summer. There is nothing more satisfying than a nourishing kale, beet and carrot quinoa salad enjoyed any time of year. My salad recipes are also extremely easy to put together, great for busy lives where meal-prep is a must.

My favourites are Japanese Salad with Tahini Miso Dressing, Baked Tofu Kale Salad with Glory Bowl Dressing, and this Vegan Ranch Dressing with Hemp Hearts.

Healthy Coleslaw Recipe with Toasted Almonds [Mayo-Free ]

August 15, 2019 By Rachel 2 Comments

Looking for the best Healthy Coleslaw Recipe? Well, look no further. Not only is this coleslaw recipe packed full of antioxidants from the red cabbage and fresh herbs, but the creamy dressing is also naturally mayo-free. Turn this salad into a main meal by adding some baked tofu or a few eggs.

The summer markets are bursting with berries, stone fruit, and fresh tomatoes. With the overload of delicious blueberries and wild blackberries, we sometimes forget about the more humble harvests. Cabbage springs into season in summer and has a lengthy season, lasting over 6 months depending on the climate. Cabbage is also packed full of antioxidants and is an easy addition to summer salads, BBQs and stir-fries.
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Vegan Ranch Dressing with Hemp Hearts

April 15, 2019 By Rachel 5 Comments

This simple and delicious Vegan Ranch Dressing with Hemp is packed full of nutrition and taste. With only five ingredients it is an easy way to dress up a salad, and also tastes great on Buddha bowls or as a healthy dip for vegetables.

Hemp hearts are currently a hot topic and for good reason. They are an easy protein source, packed full of essential fatty acids, locally grown, and super versatile. I love hemp so much I’ve shared my favourite milk alternative Hemp Milk, and this yummy nutrient-dense snack Hemp and Sunflower Seed Pâté in the past. This Vegan Ranch Dressing Recipe with Hemp is my new favourite way to incorporate hemp into my day. The creaminess of the hemp lends itself to this dressing, and I love it with shredded kale, beets, and carrots on top of fluffy quinoa.
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The ULTIMATE Guide On How To Make Salad Dressing

April 5, 2019 By The Conscious Dietitian 4 Comments

Use this guide to make your own salad dressing at home. Homemade dressings can be just as delicious as they are simple and are a great way to turn an average salad into something special. I’ve also included tips on how to maximize the nutrition in dressings, as well as flavour variations for the best tasting dressing at home.

I love converting salad skeptics, all it really takes is a delicious dressing! Let’s face it, there is nothing exciting about a runny and bland dressing. The trick to a delicious salad dressing is getting the ratio of creamy fats and tart vinegar or citrus just right, and don’t forget the healthy and aromatic additions such as garlic, mustard or ginger. See below for my top tips on how to make the best salad dressing!

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Baked Tofu Kale Quinoa Salad with Glory Bowl Dressing

March 26, 2019 By Rachel 15 Comments

This healthy Baked Tofu Kale Quinoa Salad with Glory Bowl Dressing recipe is the perfect all-seasons meal, and it is so simple to make. The savoury and delicious Glory Bowl Dressing is adapted from the notorious Whitewater Cooks cookbook and is a definite crowd-pleaser.

Every week in the spring through to late fall, we receive our weekly Community Supported Agriculture (CSA) vegetable box. No matter what the month is, fresh kale, beets and carrots fill the bulk of our fridge, and every Monday night we look forward to this healthy Baked Tofu Kale Quinoa Salad Recipe with Glory Bowl Dressing. If you have never heard of the notorious Glory Bowl dressing, you are in for a treat. The perfect combination of savoury, creamy salty goodness that brings any salad bowl recipe to life.

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Easy Moroccan Couscous Salad with Raisins

November 28, 2018 By Rachel Leave a Comment

This easy Moroccan Couscous Salad with Raisins recipe is one of my go-to crowd-pleasers. It is so simple to make, which is surprising given its complexity in flavour. A little orange zest, some fresh herbs and balancing of sweet, salty and citrus can go a long way!

This is one of my favourite autumn dishes. It makes a great side dish to accompany a big meal gathering, or it can also be had as a meal on its own with the addition of some chickpeas for protein. This recipe was one of the first recipes to appear on my website back in 2013 and was inspired by my cooking teacher(s) – the 1st season of Master Chef Australia. A variation of this recipe appeared in the winner, Julie Goodwin’s cookbook. I love how simple this Morrocan Couscous Salad is to make, despite the complexity in flavour!

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Baked Tempeh Asian Cabbage Salad with Ginger Sesame Dressing

September 20, 2016 By Rachel 3 Comments

Wow, where did summer go?! I’ve been holding on to the last of it with my smoothie bowls and salads, and here’s my last ditch effort at preserving summer. What makes this salad special is that Napa cabbage is the main star. It’s crunchy and delicious when shredded, and is a great calcium source that often gets overshadowed by calcium-rich kale and bok choy. This Baked Tempeh Asian Cabbage Salad with Ginger Sesame Dressing is simple to prepare and uses fermented Apple Cider Vinegar as a base (also see Beet Apple and Kale Salad with Walnuts and Dill) which is something we could all eat a little bit more of. I hope you love this salad as much as I do. Here’s to finishing dinner while the suns still up. …

Raw Beetroot Salad with Kale Apple and Dill

April 18, 2015 By Rachel 5 Comments

This Raw Beetroot Salad with Kale Apple and Dill is the perfect all-season salad and so simple to put together. The dressing is the perfect combination of rich balsamic and tangy mustard with a hint of sweetness.

What I love about this Raw Beetroot Salad with Kale Apple and Dill is that it showcases some of the best autumn and winter produce and can help to carry us into Spring. The heartiness of the kale and grated beets allow for this salad to be made in bulk – no soggy lettuce here. The sweetness of crisp apples and the combination of dill with beets help to round out this salad to make it truly something special.
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Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice

September 4, 2014 By Rachel 14 Comments

This Japanese Salad Bowl with Miso Tahini Dressing is a favourite in our household. The miso tahini dressing is so easy to make, and really goes great on anything! Serve it on some wholesome brown rice topped with some fresh vegetables, or try quinoa with roasted vegetables for something different.

I love the shift of household staples with the changing season. As the weather warms up, in comes the salads and salad bowls. I’ve already shared Baked Tofu Kale Quinoa Salad with Glory Bowl Dressing and then I followed that up with the lighter alternative Light Summer Salad with a Garlic and Tahini Dressing. Now my love of Asian flavours has inspired this Japanese Salad Bowl served with a Miso Tahini Dressing and Brown Rice, just in time to see summer to its end.
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Edible Flower Salad with Rose Petals, Chive Flowers and a Light Vinaigrette

June 22, 2014 By Rachel 4 Comments

This recipe for edible flower salad features rose petals and chive petals, but really there are so many edible summer flowers that can be used. I love serving my flower salads with a light vinaigrette to as to not mask the delicate flavours of the flowers.

Floriphagia is the consumption of flowers as food. There are so many edible flours out there, and while the documented nutrition information is limited to ‘high source of vitamin C’ and ‘good source of antioxidants’, some may say that the benefits come from the energetics of eating flowers. I am sharing one of my favourite ways to eat flowers – a simple salad. A light vinaigrette helps to bring the salad together, without taking away from the delicateness of the flowers.

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How To Make Sprouts & Health Benefits of Sprouting Foods

June 22, 2013 By Rachel Leave a Comment

My top tips on how to make sprouts, and also why we should be including sprouts in our diet. The health benefits of sprouts include helping us to better access important minerals in nuts, seeds, legumes and grains. This is especially important for those following a plant-based, vegan or vegetarian diet.

I have been dabbling into sprouting foods since my early university days, but back then I was too poor to buy a proper sprouter. I’ve used everything from nut milk bags to glass jars and cheesecloth. If your a first-time sprouter, prepare to become addicted. Sprouting is one of the simplest things you will do in the kitchen -all you need to do is remember to water your sprouts, no green thumb required!…

Salad Recipes

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