Salad A La “Un-boring”


Salads don’t have to be boring!  Try thinking outside the box and take a look in your fridge for leftovers that you can throw together to create an amazing salad bowl full of vitamins, minerals and healthy fats just like this one.  Foods like whole grain pasta, quinoa and roasted veggies can also be made ahead of time to help you pull something together fast.

If you make some pasta ahead of time like I did, just make sure to coat it in a bit of olive oil  and mix it up before putting it in the fridge so it doesn’t stick together.  I used leftover pasta, quinoa and roasted butternut squash I had in the fridge for my kids along with avocado, goat cheese, sunflower seeds and greens.

Top it with a homemade dressing and VOILA!  Amazing  🙂


Quinoa Salad with Orange Sesame Dressing

A light yet satisfying lunch!


Ingredients: (Makes about 4-6 servings)

For the Salad…

1 cup quinoa

1/4 cup peeled diced cucumber

1 cup chick peas

1/2 cup red pepper diced

2 cups baby bok choy thinly chopped

1 Tbsp sesame seeds

Bring 2 cups of water to a boil, add quinoa then reduce heat to medium low.  Cover and simmer for about 15 minutes until water is absorbed.  Put cooked quinoa in a bowl and add all remaining ingredients stirring to combine.

For the Dressing….

1 Tsp minced garlic

1 Tbsp pure orange juice

2 Tbsp Rice Vinegar

1 1/2 Tbsp low sodium soya sauce or Tamari

1 1/2 Tbsp Sesame oil

1/4 cup Avocado Oil

1/4 – 1/2 Tsp grated ginger depending on your taste

Whisk all ingredients together in a bowl, or add all ingredients to a mason jar and put on the lid and shake it up!

I like to keep the batch of salad (undressed) in the fridge.  Take out what you need and drizzle however much dressing you like!

Rainbow Salad with Avocado Balsamic Dressing

Get your apron on!  This could get messy.

This salad is so healthy and colourful.  Excellent for a light lunch or as a side.


Ingredients: (Makes about 5 cups of salad)

2 cups kale thinly chopped

1 medium carrot grated

1/2 of 1 medium sized beet grated

1 cup grated purple cabbage

Pumpkin Seeds

Dried Cranberries

Dressing….(Makes about 1 cup)

1/4 cup Balsamic Vinegar

3/4 cup Olive Oil

1 tsp Minced Garlic

1 tsp Dijon Mustard

1/2 Ripe Avocado

Dash of Sea Salt

Dash of Pepper

To Make:

The Salad:

Chop kale thinly and rinse and dry.  Grate the carrot.  Cut the ends off of your beet and use a potatoe peeler to peel the outer skin off.  Chop in half and grate the half into thin slices.  Grate the purple cabbage.  Toss all ingredients into a large bowl to combine, then add desired amount to your serving bowls.  Sprinkle with pumpkin seeds and dried cranberries to your liking.

The Dressing:

In a blender add balsamic vinegar, olive oil, garlic, dijon mustard, 1/2 avocado and salt and pepper.  Blend until smooth.  Use as a dressing for your salad.