Salads

Green Bean and Asparagus Salad

Prep 15 m  |  Cook 20 m  |  Ready In 35 m

Ingredients

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
  3. Roast green beans in preheated oven until tender, about 10 minutes.
  4. Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
  5. Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
  6. Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper.

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Quinoa Vegetable Salad

Prep 20 m  |  Cook 25 m  |  Ready In 1 h 30 m

Ingredients

Directions

  1. Heat the canola oil in a saucepan over medium heat. Cook and stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon black pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low, and cover. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl. Refrigerate until cold.
  2. Stir the tomato, carrots, bell pepper, cucumber, corn, and 1/4 cup red onion into the chilled quinoa. Season with cilantro, mint, 1 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle the olive oil and balsamic vinegar over the salad; gently stir until evenly mixed.

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Avocado-Shrimp Salad

Prep 25 m  |  Ready In 25 m

Ingredients

Directions

Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.