Summer Salads and Dressings

Since converting veg, I’m on a hunt for delicious, nutritious AND filling salads! Sure, I love a simple crisp green SIDE salad but I want a salad AS A MEAL. Summer time means less time as possible in the kitchen cooking, so salads are my go-to lunch or dinner.  Here are a few of my new fav Summer Salads and dressings (I will be adding more over the next few weeks so keep checking back):

Crispy Artichoke Salad

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2-4 Mini Yukon Potatoes

1 can Artichoke Hearts

1/2 cup Grape Tomatoes

1 minced Garlic clove

1/2 cup Mixed Olives

1 tbsp Parsley

1/4 cup Panko crumbs

4 tbsp Mayonnaise (I used a vegan version)

2 tbsp White Wine Vinegar

1 tsp Smoked Paprika

113 g Arugula

0.25 cup Feta Cheese (Optional if vegan)

Olive Oil*


Preheat the oven to 450°F (to roast the potatoes and artichokes).

2. Wash and dry all produce. Slice the potatoes into 1/4-inch rounds (I used my food processor slicer to get them perfectly cut). Toss the potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping them over halfway through cooking, until the potatoes are golden-brown, 25-28 min.
3. Meanwhile, drain the artichokes, then cut them in half, lengthwise. Pat them with paper towels to remove some moisture. In a medium bowl, toss the artichokes in a drizzle of oil. Pour the panko into another medium bowl. Roll the artichokes in the panko to coat completely. (Some panko may fall off!) Lay them on a lightly oiled baking sheet.
4. Sprinkle any leftover panko from the bowl over the artichokes. Bake in the centre of the oven, flipping them over halfway through cooking, until they are golden-brown, 18-20 min.
5. Meanwhile, cut the tomatoes in half. Mince or grate 1 clove garlic. Thinly slice the olives. Roughly chop the parsley.
6. Meanwhile, in a medium bowl, whisk together the mayonnaise, vinegar, minced garlic and smoked paprika. Season with salt and pepper. Toss in the arugula.
7. Divide the arugula between plates. Top with the artichokes, potatoes, grape tomatoes and olives. Sprinkle over the parsley and feta cheese (optional).

*Recipe from Hello Fresh


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  • 1 large carrot
  • 4 medium zucchini
  • ½ cup unsalted raw cashews, roughly chopped
  • 1 Tbsp hemp seeds
  • ½ cup fresh cilantro, roughly chopped


  • ¼ cup nut butter (cashew butter, peanut or almond)
  • 3 Tbsp tamari (or soy sauce or I used coconut aminos )
  • 1 Tbsp raw honey
  • 1 Tbsp fresh ginger, grated
  • 1-2 garlic cloves, minced
  • 1 Tbsp lime juice
  • 1 Tbsp Thai curry paste


  1. Spiralize the zucchini and carrot, set aside.
  2. Whisk together all of the ingredients for the dressing until creamy. Taste and adjust if necessary.
  3. Pour the dressing over the noodles, add all ingredients, and toss to combine thoroughly. Serve immediately or chill for future use, 1-2 days in the refrigerator for optimal freshness.

*recipe adapted from CNS

Effortless Anytime Balsamic Vinaigrette

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For that simple green salad, I’m obsessed with this balsamic vinaigrette from Oh She Glows. This is also a perfect marinade for some BBQ skewers (chicken for hubs and all veggie for me!)

1/4 cup apple cider vinegar
3 tablespoons  flaxseed oil or extra-virgin olive oil
2 tablespoons  balsamic vinegar
2 tablespoons unsweetened applesauce
1 tablespoon  pure maple syrup
1 1/2 teaspoons Dijon mustard
1 clove garlic, minced
1/4 teaspoon  sea salt
Freshly ground black pepper


Blend all in a blender or shake in a mason jar. Store for up to a week in fridge.

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