Related Posts

• Easy Weeknight Salad Recipe

  

  Hey there, Jo here! As a working mom and with the beginning of the school year already upon us, I’m always looking for ways to streamline weeknight dinner prep. That’s why I’ve developed an easy basic salad recipe that is a great go-to for those nights you have less than 30 minutes to put dinner on the table. These are the veggies I usually make sure I always have in my house, but you can adapt it to use whatever you have in your fridge. You can use it as a side or add some grilled chicken, roasted chickpeas, quinoa, or any other protein to make it your meal. This recipe can really be an everything-but-the-kitchen-sink kind of salad!

• Quinoa Beet Arugula Salad

  

  “Shockingly delicious” is the phrase my “non-health-food-fanatic-husband” uses to describe quinoa.

• 20-Minute Vegan Quinoa Salad

  

  Here's a quick and easy recipe for a healthy and delicious vegan quinoa salad that can be made in just 20 minutes. It's perfect for a quick lunch or a light dinner. This quinoa salad is crisp, delicious, and refreshing. It’s made simply with fresh cucumber, red bell pepper, red onion, chickpeas, fresh parsley and a honey-cumin olive oil and lemon dressing.

• The Big Island Salad

  

  One of the staples of the Conscious Cleanse eating plan are great big meal-sized salads! When the weather heats up, standing over a hot stove to cook a meal is not ideal. So we wanted to share some of our favorite summertime salad recipes with you today! We love salads, but it’s easy to get tired of the same old salad day in and day out. The best way to keep coming back for more greens is to get creative with the salad dressing and toppings! All these salads use flavorful dressings plus unique and tasty toppings to upgrade your summer salad experience. This brand new recipe that’s exclusive to our online cleanse program. That’s right – if you become a Conscious Cleanse On Demand member, you’ll get access to recipes that are available just to YOU!

• Warm Quinoa and Eggplant Salad

  

  It is spring in Estonia, and nature is slowly waking up again. We had a little setback this morning as it started to snow, but now the sun is back out, and I am always happy to see the sun. Beautiful weather or not, thanks to the virus, we are sadly still required to stay indoors. Luckily, I have a big terrace, and last week I cleaned up my little rooftop garden, so it is all ready to plant carrots and herbs and zucchini as soon as it gets a bit warmer. I was even lucky enough to find that my strawberries, mint, and parsley have survived the winter, so I could already pick some leaves for this salad too! Brighter weather means that my dishes also turn a little lighter, and this salad is an excellent transfer from colder weather to summer as it is light but warm and quite substantial. The recipe is simple and foolproof, but when working with eggplant, it is always essential to work fast brushing it with oil. It has a superpower to absorb absurd amounts of oil. Another important tip is always to make sure that eggplant is fully cooked – it should be creamy inside. It is one of few vegetables that does not win from being al dente at all.

• Raw Vegan Avocado Corn Salad Recipe

  

  This recipe is delicious and will leave you feeling completely satiated. Raw corn is sweet, soft, juicy, and a little crunchy. It is incredible without cooking. Just cut the corn right off the ear. This recipe is so simple and it takes just minutes to prepare, yet tastes gourmet! Raw Vegan Avocado Corn Salad Recipe Ingredients (serves 1-2):