lunch salads

Tender soba noodles are tossed with shaved vegetables and a spicy, creamy almond butter based dressing for a 15 minute meal that is sure to satisfy.

Soba Noodle Salad with Spicy Almond Dressing (Gluten-Free, Dairy-Free, Vegetarian)

soba noodles

red bell pepper,

scallions, green and white parts sliced

almonds,

Kosher salt

almond butter

water

tsp honey

soy sauce

lime, juiced

garlic,

chili sauce, I

tsp Kosher salt

Cook soba noodles according to package directions in salted water, usually about 5 minutes.

Drain and toss with 1 tbsp of the sesame oil to prevent them from sticking together while you prepare the dressing and assemble the salad.

For the dressing:  combine all ingredients in a blender and blend until smooth.

To assemble:  In a large bowl toss vegetables, half of the almonds, half of the scallions, and noodles with enough dressing to thoroughly coat it all.

Plate on a larger platter and scatter remaining scallions and almonds on top.

Serve room temperature or cold, it will keep for up to a week in the refrigerator!

It helps add a productive burst to my day, with no afternoon crash.

Lentil Chopped Salad with Honey Walnut Dressing

green lentils

green cabbage,

cherry tomatoes, halved

green onions, white and green parts, sliced thin

feta cheese, broken up

walnuts

garlic clove,

tbsp honey

apple cider vinegar

extra virgin olive oil

tsp fresh cracked black pepper

Bring a medium saucepan of heavily salted water to a boil over medium-high heat.

Rinse dried lentils in a strainer, then add to boiling water.

Cook for 15-20 until lentils are tender but not falling apart.

While the lentils cook, make the dressing.

Add all dressing ingredients to a blender and blend for 20-30 seconds.  The dressing should be smooth and thickened, with a little bit of texture from the walnuts.

When lentils are done, strain and add to a large serving bowl with cabbage, tomatoes, and green onions.  Break up the feta and add to the bowl.

Drizzle the salad with the toasted walnut dressing and toss well.

Serve, or refrigerate as this will keep well for 4-5 days.

This amazing vegan salad is adapted from Erewhon Market in Los Angeles, where this salad has become a a cult favorite.

Erewhon's Famous Kale + White Bean Salad (Vegan, Gluten Free, Refined Sugar Free)

kale, washed, de-stemmed and chopped

white beans, drained

avocado,

pumpkin seeds, toasted

sunflower seeds, toasted

hemp seeds

lemon, juiced

Dijon mustard

maple syrup

tsp pepper

Place kale into a colander and massage with the salt.  This will tenderize the fibers and make it soft.  Set aside while you make the dressing.

In a large serving bowl, whisk together the dressing ingredients until emulsified.

Add the kale, white beans, and avocado.  Toss in the dressing.

Top with the toasted seeds and hemp hearts and serve.

This Hungry Lady Salad boasts a tartness and freshness that is second to none. Then add in the sweetness of the apricots and this salad is guaranteed to be your new go-to.

Celery Chopped Salad with Apricots, Gorgonzola, and Pecans (Gluten-Free, Vegetarian)

celery

pecans (coarsely chopped)

apricots (roughly chopped)

gorgonzola cheese (crumbled)

shallot (sliced thin)

lemon

olive oil

red pepper flakes

black pepper

parsley (chopped)

Separate the leaves from the stalks of the celery.  Slice the stalks thinly on a bias and discard the leaves.

If your celery is a little wilted, place it in a bowl of ice water to heighten the crispiness, then drain on a tea towel before continuing.

To toast the pecans, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes.  Note:  if you are making this salad ahead, store the nuts separately and mix in just before serving to maintain their crunch.

Place sliced celery stalks and leaves in a medium sized bowl.

Add the shallot, chopped pecans, apricots, gorgonzola, lemon juice, apple cider vinegar, olive oil, and red pepper flakes.

Season generously with salt and pepper, top with chopped parsley, and toss to combine.

Serve.

Yum!!! Kat has the best, most well balanced recipes!

This is amazing!  I’m so glad I found this recipe, it’s going to be on repeat!  Light and fresh, great flavor, and the crunch!!!  I’ll be bringing this to the office potlucks too! Thank you so much for the recipe!

This was a hit!  Love the crunch, salty and sweet, and tang from the vinegar… it was a delicious combo!  Making this again soon. YUM!

Love this so much - so fresh and just yum!!!

This is SO GOOD.  I have made it at least 6 times since it was published.  So easy to make a smaller amount too.  Superb flavor profile here.

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