1 can black beans, rinsed
1 cup frozen organic corn, steamed
1/2 avocado diced
1/4 small red onion, diced
1 red bell pepper, diced
handful fresh parsley or cilantro, chopped
1 Tbsp olive oil
2 Tbsp apple cider vinegar
Sea salt, fresh pepper, garlic powder to taste
In a large bowl combine beans, corn, onion, pepper, and parsley. Season with salt, pepper, and garlic powder. Drizzle with oil and vinegar and toss until well combined. Add avocado and toss gently until mixed through.
1 cup romaine or Boston lettuce, chopped
1 hard boiled egg, halved lengthwise
1 plum tomato, quartered
handful string beans raw, or blanched
1 can tuna in water, drained
1 tsp capers
6-8 Nicoise olives (or kalamata)
1 tsp extra virgin olive oil
2 tsp apple cider vinegar
1 tsp Dijon mustard
sea salt, fresh pepper, garlic powder to taste
Whisk oil, mustard, vinegar, salt, pepper, and garlic powder in a large bowl. Add lettuce and toss to combine. Place lettuce in serving bowl and top with tuna, tomatoes, olives, green beans, capers, and egg.
1 cup quinoa, rinsed
14.5 ounces chicken or vegetable broth
1/4 cup water
1 small onion, chopped
1 tablespoon olive oil
1 medium sweet red pepper, chopped
1 small carrot, chopped
1/2 cup chopped fresh broccoli
2 garlic cloves, minced
1 teaspoon dried basil
1/4 teaspoon pepper
2-3 lemon wedges
In a small nonstick saucepan lightly coat with olive oil, toast quinoa over medium heat until lightly browned, stirring occasionally. Add broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is absorbed.
Meanwhile, in a large skillet lightly coated with olive oil, saute onion for 2 minutes. Add peppers, carrots, broccoli and garlic; saute 3 minutes longer. Add basil and pepper; cook and stir just until vegetables are tender, but still firm.
In a large bowl add quinoa and vegetables. Once cooled squeeze fresh lemon and toss until well combined. Can be served chilled or at room temperature.
2 large cucumbers, diced
1/3 cup apple cider vinegar
1 teaspoon salt
12oz grape tomatoes, halved
2/3 cup coarsely chopped red onion
1/2 cup chopped fresh mint leaves
3 tablespoons olive oil
sea salt, fresh pepper, and garlic powder to taste
In a large bowl add cucumbers, tomatoes, onion, and mint. Season with salt, pepper, and garlic powder. Drizzle with vinegar and oil and toss until well combined. Can serve chilled or at room temperature.
1/2 cup garbanzo beans canned
1/4 cup tomatoes, diced
1/4 cup cucumbers, diced
1/4 cup pepper red or green, diced
1/4 cup celery, diced
1/4 cup red onion, diced
1/4 diced avocado
1 tablespoon olive oil
1 teaspoon apple cider vinegar
sea salt, fresh pepper, and garlic powder
Rinse beans under water and add to a bowl. Chop vegetables similar in size and add to the bowl. Season with sea salt, pepper, and garlic powder. Dress with olive oil and apple cider vinegar. Toss until well combined.