Tag: salad

Lentil, Quinoa and Raspberry Salad

Featured ~ Karine K ~ 2 Comments

When it comes down to nutrition, lentils and quinoa are without a doubt nutrient-dense food items. A simple bowl of this Lentils, Quinoa and Raspberry Salad will keep you satisfied and will honestly make your taste buds dance. I wanted to develop a sturdy salad that would make use of some wonderful raspberry vinegar I received from my friend Jamila. Her aunt and uncle own La Belle Excuse, an olive producer with olive groves in Greece. They also offer many other pantry items, like delicious vinegars, sea salt, and confitures. So here we are, experimenting with the freshness of the raspberries against the sturdiness of the lentils and quinoa. It’s a gorgeous mix!

For other recipes of salads including fruits, check out the Livity Mango Salad and this fabulous Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette.

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Lentil, Quinoa and Raspberry Salad

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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2–3 servings 1x

Ingredients

Scale
  • 1/2 cup lentils, cooked according to package directions
  • 1/2 cup quinoa, cooked according to package directions
  • 1 container fresh raspberries, washed
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup shallots, minced
  • Mixed sprouts or microgreens
  • 3–4 tablespoons raspberry vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons maple syrup
  • Sea salt and pepper, to taste

Instructions

In a large mixing bowl, place the lentils, quinoa, raspberries, almonds, shallots and sprouts. In a small bowl, mix the raspberry vinegar, olive oil, maple syrup, and sea salt and pepper. Mix well. Add to the salad and mix delicately. Adjust seasonings and serve. Bon appétit!

Keywords: quinoa, lentils, raspberry

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Salade de lentilles, quinoa et framboises

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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2–3 portions 1x

Ingredients

Scale
  • 1/2 tasse lentilles, cuites selon les directives sur l’emballage
  • 1/2 tasse quinoa, cuit selon les directives sur l’emballage
  • 1 contenant de framboises fraîches, lavées
  • 1/4 tasse d’amandes tranchées, grillées
  • 1/4 tasse d’échalote française, émincée
  • Micro-pousses
  • 3 à 4 c. à soupe de vinaigre de framboise
  • 3 c. à soupe d’huile d’olive
  • 2 c. à thé de sirop d’érable
  • Sel de mer et poivre, au goût

Instructions

Dans un grand bol, mélanger les lentilles, le quinoa, les framboises, les amandes, les échalotes françaises et les micro-pousses. Dans un petit bol, mélanger le vinaigre de framboises, l’huile d’olive, le sirop d’érable, et le sel de mer et poivre. Bien mélanger et verser sur la salade. Mélanger et ajuster les assaisonnements. Bon appétit!

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Kamut and Orange Salad

Featured ~ Karine K ~ Leave a comment

This Kamut and Orange Salad is built with a variety of textures, a deep vinaigrette and the chewy yumminess of the grain. Kamut is actually the commercial name for khorasan wheat, a grain that is nutty in taste and twice the size of common wheat grains. I like that it lends itself so nicely to warm and saucy salads like this one. Khorasan wheat contains more proteins, lipids, amino acids, vitamins and minerals than modern wheat. Please note that it is not gluten-free, as some people seem to think. I hope you enjoy this hearty salad as much as I did!

For another fabulous ‘salad-without-lettuce’ recipe, check out this Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette.

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Kamut and Orange Salad

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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1/4 cup sliced almonds (or pumpkin seeds)
  • 1 teaspoon fennel seeds
  • 2 large fennel bulbs, quartered
  • 1 red onion, quartered
  • 1/4 cup olive oil, plus 2 teaspoons
  • 4 cloves garlic, peeled
  • 1 1/2 cup cooked Kamut (from 1/2 cup cooked according to package directions)
  • 2 tablespoons balsamic vinegar
  • Juice and segments from 4 oranges (about 4 tablespoons juice)
  • 2 tablespoons fresh basil, chopped
  • Sea salt and pepper, to taste

Instructions

Preheat the oven to 320˚F (160˚C). Place the fennel, red onion and garlic cloves on a parchment-lined baking sheet and brush with the 2 teaspoons olive oil, and sprinkle generously with sea salt and pepper. Place in the oven and roast for 50-60 minutes, until the fennel is tender and caramelized. Remove from the oven and let cool slightly. When cool enough to handle, slice all the vegetables thinly.

While the vegetables are roasting, in a small skillet, toast the almonds and fennel seeds while stirring, over medium-low heat, until fragrant, about 2-3 minutes. Set aside.

To assemble the salad, place the cooked Kamut, the roasted vegetables, the almonds and fennel seeds in a large bowl. Mix well. Top with the orange segments and juice, add the 1/4 cup olive oil, balsamic vinegar and basil. Season to taste with sea salt and pepper. Mix delicately. Bon appétit!

Keywords: fennel, kamut, wheat, salad

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Salade Kamut et Orange

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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1/4 tasse d’amandes tranchées (ou graines de citrouille)
  • 1 c. à thé de graines de fenouil
  • 2 gros bulbes de fenouil, en quartiers
  • 1 oignon rouge, en quartiers
  • 1/4 tasse d’huile d’olive, plus 2 c. à thé
  • 4 gousses d’ail, pelées
  • 1 1/2 tasse de Kamut cuit (cuire 1/2 tasse selon les directives sur la boîte)
  • 2 c. à soupe de vinaigre balsamique
  • Le jus et les suprêmes de 4 oranges (environ 4 c. à soupe de jus)
  • 2 c. à soupe de basilic frais, haché
  • Sel de mer et poivre, au goût

Instructions

Préchauffer le four à 320˚F (160˚C). Placer le fenouil, l’oignon rouge et les gousses d’ail sur une tôle de cuisson, préalablement recouverte de papier parchemin. Badigeonner des 2 c. à thé d’huile d’olive et assaisonner généreusement de sel de mer et de poivre. Mettre au four et cuire jusqu’à ce que le fenouil soit tendre et caramélisé, environ 50 à 60 minutes. Retirer du four et laisser refroidir quelque peu, avant de couper tous les légumes en minces tranches.

Pendant la cuisson des légumes, faire revenir les amandes et les graines de fenouil dans une petite poêle, à feu moyen-bas, pendant 2 à 3 minutes. Retirer du feu et laisser de côté.

Pour assembler la salade, placer le Kamut, les légumes rôtis, les amandes et graines de fenouil dans un grand bol. Mélanger. Ajouter les suprêmes d’orange et le jus d’orange. Ajouter 1/4 tasse d’huile d’olive, le vinaigre balsamique et le basilica frais. Assaisonner au goût de sel de mer et de poivre. Mélanger délicatement. Bon appétit!

Keywords: kamut, fenouil, orange, salade

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Jicama Salad with Creamy Tahini and Dill Sauce

~ Karine K ~ 2 Comments
Jicama Salad with Creamy Tahini and Dill Sauce
Jicama Salad with Creamy Tahini and Dill Sauce

Whoa! I never knew I’d love this Creamy Tahini and Dill Sauce so much. It is so very versatile. Last week I served it with roasted potatoes, and now it shines bright in this lettuce-free salad of jicama, corn and zucchini. This Jicama Salad with Creamy Tahini and Dill Sauce is also completely raw and oil-free. I also love it because it’s fast and fresh, and doesn’t require the use of a blender, unlike many other raw sauces.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Jicama Salad with Creamy Tahini and Dill Sauce

Jicama Salad with Creamy Tahini and Dill Sauce
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 side servings or 1 large serving 1x

Ingredients

Scale
  • 2 cups jicama, julienned
  • 2 small zucchinis, ribboned, salted, rested, rinsed, and drained (see how I do here)
  • Kernels from one (1) ear of corn
  • 1/2 cup raw tahini
  • 1/4 cup water
  • 5 tablespoons fresh lemon juice
  • 1–2 clove(s) garlic
  • 1 1/2 teaspoon apple cider vinegar
  • 1/2 cup fresh dill, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper

Instructions

In a large bowl, place the jicama, the zucchinis and the corn. In a small bowl, mix the tahini, water, lemon juice, garlic, apple cider vinegar, dill and sea salt and pepper. Add the sauce to the salad and mix well. Bon appétit!

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Salade de jicama avec sauce crémeuse tahini et aneth

Jicama Salad with Creamy Tahini and Dill Sauce
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 portions en accompagnement ou 1 portion complète 1x

Ingredients

Scale
  • 2 tasses de jicama, en juliennes
  • 2 petits zucchinis, en rubans, salés, rincés, et égouttés (pour voir comment je fais, cliquer ici)
  • Grains de maïs d’un (1) épi
  • 1/2 tasse de tahini
  • 1/4 tasse d’eau
  • 5 c. à soupe de jus de citron frais
  • 1 à 2 gousse(s) d’ail
  • 1 1/2 c. à thé de vinaigre de cidre
  • 1/2 tasse d’aneth, haché
  • 1/2 c. à thé de sel de mer
  • 1/2 c. à thé de poivre

Instructions

Dans un grand bol, déposer le jicama, les rubans de zucchini et le maïs. Dans un petit bol, mélanger le tahini, l’eau, le jus de citron, l’ail, le vinaigre de cidre, l’aneth, et le sel de mer et le poivre. Ajouter la sauce à la salade et bien mélanger. Bon appétit!

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Pine and Ginger Salad

~ Karine K ~ Leave a comment
Pine and Ginger Salad
Pine and Ginger Salad

Pineapple is probably my second favorite fruit, after mango. And when mango season ends, and I can’t make my Livity Mango Salad anymore, I turn to this zesty Pine and Ginger Salad to call in the last feelings of summer. I enjoy the taste of pineapple and ginger together very much, it’s a juice I make often. This salad, with the addition of creamy avocado, should be put high on your list of things to make now.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Pine and Ginger Salad

Pine and Ginger Salad
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 1/2 fresh pineapple, peeled, cored, and cut in cubes
  • 1 tablespoon ginger, minced
  • 1 avocado, peeled, pitted, and cut in cubes
  • 1 large orange, cut in segments, juice reserved (I cut the segments out on top of the salad bowl, and then squeeze)
  • 2 green onions, minced
  • Handful of cilantro, minced
  • 1/2 cucumber, cut in cubes
  • 1 red bell pepper, cored, cut in cubes
  • 1/4 cup pumpkin seeds (optional)
  • Sea salt, to taste

Instructions

In a medium mixing bowl, place the pineapple, the ginger, and the avocado. Add the orange segments and juice (I cut my orange into segments over the mixing bowl, catching all the juice). Add the green onions, cilantro, cucumber, and bell pepper. Mix well with your hands. Serve garnished with a touch of sea salt and pumpkin seeds, if desired. Bon appétit!

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Salade festive ananas et gingembre

Pine and Ginger Salad
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 portions 1x

Ingredients

Scale
  • 1/2 ananas frais, pelé et coupé en cubes
  • 1 c. à soupe de gingembre frais, émincé
  • 1 avocat, pelé, sans le noyau, coupé en cubes
  • 1 grosse orange, coupée en segments, avec le jus
  • 2 oignons verts, émincés
  • Poignée de coriandre fraîche, émincée
  • 1/2 concombre, coupé en cubes
  • 1 poivron rouge, épépiné et coupé en cubes
  • 1/4 tasse de graines de citrouille (en option)
  • Sel de mer, au goût

Instructions

Dans un bol moyen, déposer l’ananas, le gingembre, et l’avocat. Ajouter les segments d’orange et le jus (je coupe mes segments d’orange au-dessus du bol, conservant ainsi le jus et les segments). Ajouter les oignons verts, la coriandre, le concombre et le poivron rouge. Mélanger délicatement avec les mains. Servir avec un soupçon de sel de mer et des graines de citrouille, si désiré. Bon appétit!

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Red Bell Pepper and Carrot Vinaigrette

~ Karine K ~ Leave a comment
Red Bell Pepper and Carrot Vinaigrette
Red Bell Pepper and Carrot Vinaigrette

If you want freshness, make this Red Bell Pepper and Carrot Vinaigrette and serve up with your favorite vegetables. I love serving it with a bowl including kale, marinated cucumbers, mango, broccolini, and fresh coconut meat. It’s a great way to add color and vitamins to your meals.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Red Bell Pepper and Carrot Vinaigrette

Red Bell Pepper and Carrot Vinaigrette
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 large red bell pepper, seeded and chopped
  • 1 1/2 cup carrots, chopped
  • 1/2 cup olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh ginger, chopped
  • 1 clove of garlic
  • Sea salt and pepper, to taste

Instructions

Put all ingredients in a high speed blender and blend until smooth. Bon appétit!

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Vinaigrette au poivron rouge et carottes

Red Bell Pepper and Carrot Vinaigrette
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À la recherche de fraîcheur? Cette vinaigrette au poivron rouge et carottes est tout-à-fait rafraîchissante et parfaite pour tous vos légumes préférés. J’adore la servir avec un bol de kale, chair de coconut fraîche, concombres marinés, broccolini, et mangue. Couleurs et vitamines assurées!

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 gros poivron rouge, sans les graines, haché
  • 1 1/2 tasse de carottes, hachées
  • 1/2 tasse d’huile d’olive
  • 2 c. à soupe de jus de lime
  • 2 c. à soupe de vinaigre de cidre
  • 2 c. à soupe de sirop d’érable
  • 1 c. à soupe de gingembre frais, haché
  • 1 gousse d’ail
  • Sel de mer et poivre, au goût

Instructions

Placer tous les ingrédients dans un mélangeur. Mélanger jusqu’à l’obtention d’une consistence crémeuse. Bon appétit!

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Kale and Spelt Salad with Peach and Pine Nuts

~ Karine K ~ Leave a comment
Kale and Spelt Salad with Peach and Pine Nuts | livitygardens.com
Kale and Spelt Salad with Peach and Pine Nuts | livitygardens.com

This Kale and Spelt Salad with Peach and Pine Nuts really started as a kitchen sink salad, but ended up being something I made three times in a week. So yes, it’s this good. I had kale from the farmers market that I wanted to use as well as some cherry tomatoes. I knew I wanted a grain in there, I love kale salads with grains, so I opted for spelt this time, but feel free to use freekeh, farro, or barley. Any chewy grain will do.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Kale and Spelt Salad with Peach and Pine Nuts

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  • Author: Karine K

Ingredients

Scale
  • 1 cup spelt, cooked according to package directions
  • 1 bunch Tuscan kale (lacinato), stemmed and sliced thin
  • Fresh juice from 2 lemons
  • Olive oil, to taste
  • Sea salt and pepper, to taste
  • 1 peach, diced
  • 1 quart cherry tomatoes, halved
  • Kernels from one ear of fresh corn
  • 1/2 cup red onion, diced
  • 1 big handful baby spinach
  • 1 zucchini, diced
  • 1/3 cup pine nuts, toasted
  • 1 clove garlic, minced
  • Toppings: micro greens or sprouts, hemp seeds, red pepper flakes

Instructions

While you cook the spelt according to package directions, place the sliced kale in a large bowl, drizzle with a bit of olive oil, the juice of half a lemon, and a pinch of sea salt. Massage with your hands for about 2 minutes. Make the vinaigrette by mixing some olive oil, lemon juice, minced garlic clove, and sea salt and pepper, to taste. Assemble the salad by adding the drained spelt to the kale, mix well. Add the peach, tomatoes, corn, red onion, baby spinach, and zucchini. Mix delicately. Add the vinaigrette, top with the pine nuts and gently mix. Add the toppings and serve. Bon appétit!

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Salade de kale et d’épeautre avec pêche et noix de pin

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  • Author: Karine K

Ingredients

Scale
  • 1 tasse d’épeautre, cuit selon les directives sur l’emballage
  • 1 botte de chou kale toscan (lacinato), paré et tranché mince
  • Jus de 2 citrons
  • Huile d’olive, au goût
  • Sel de mer et poivre, au goût
  • 1 pêche, coupée en dés
  • 1 emballage de tomates cerises, coupées en deux
  • Grains de maïs d’un épi
  • 1/2 tasse d’oignon rouge, coupé en dés
  • 1 grosse poignée d’épinards frais
  • 1 zucchini, coupé en dés
  • 1/3 tasse de noix de pin, rôties
  • 1 gousse d’ail, émincée
  • Garnitures: jeunes pousses, graines de chanvre, flocons de chili broyés

Instructions

Pendant la cuisson de l’épeautre, déposer le chou kale dans un grand bol et arroser du jus de citron, d’un trait d’huile d’olive et d’une pincée de sel de mer. Masser avec les mains pendant 2 minutes.

Pour faire la vinaigrette, combiner de l’huile d’olive, le jus de citron, l’ail émincée, le sel de mer et le poivre, au goût. Assembler la salade en ajoutant l’épeautre au chou kale en remuant. Ajouter les pêches, tomates, maïs, oignon rouge, épinards et zucchini. Ajouter la vinaigrette, garnir de noix de pin et mélanger délicatement. Ajouter les garnitures, si désiré, et servir. Bon appétit!

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Corn and Asparagus Salad with Marinated Cucumbers

~ Karine K ~ 2 Comments
Corn and Asparagus Salad with Marinated Cucumbers
Corn and Asparagus Salad with Marinated Cucumbers

This Corn and Asparagus Salad with Marinated Cucumbers is so quick and easy to put together, you’ll be making it often when it’s corn season. Quality of ingredients is paramount here, as you will dress the whole salad with simple lime juice. Use the recipe for Marinated Cucumbers and prepare the rest of the ingredients while the cucumbers marinate.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Corn and Asparagus Salad with Marinated Cucumbers

Corn and Asparagus Salad with Marinated Cucumbers
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This recipe serves one person. Feel free to multiply the ingredients by the number of people to feed.

  • Author: Karine K
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 serving 1x

Ingredients

Scale
  • 10 asparagus spears, trimmed and chopped
  • Kernels of 1 ear of corn
  • 1 avocado, pitted and chopped
  • 1 recipe of Marinated Cucumbers
  • 1 green onion, minced (or 1 tablespoon shallots, minced)
  • 1 tablespoon cilantro, minced
  • Juice of 2 fresh limes
  • 2 tablespoons pumpkin seeds (optional)
  • Sea salt and pepper, to taste

Instructions

While the cucumbers are marinating, place the asparagus, the corn kernels, the avocado, the cilantro, and the green onion in a mixing bowl. Sprinkle with the lime juice and mix well. 

Spread the marinated cucumbers at the bottom of a plate, top with the corn and asparagus mix, garnish with the pumpkin seeds and sea salt and pepper, to taste. Bon appétit!

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Salade de maïs et asperges sur un lit de concombres marinés

Corn and Asparagus Salad with Marinated Cucumbers
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Cette salade est pour une personne. Assurez-vous de multiplier les ingrédients selon le nombre de personnes.

  • Author: Karine K
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 portion 1x

Ingredients

Scale
  • 10 asperges, parées et hachées
  • Grains de 1 épi de maïs
  • 1 avocat, sans le noyau, haché
  • 1 recette de concombres marinés
  • 1 oignon vert, émincé (ou 1 c. à soupe d’échalote française, émincée)
  • 1 c. à soupe de coriandre fraîche, émincée
  • Jus de 2 limes
  • 2 c. à soupe de graines de citrouille (en option)
  • Sel de mer et poivre, au goût

Instructions

Pendant que les concombres marinent, déposer les asperges, les grains de maïs, l’avocat, la coriandre et l’oignon vert dans un bol à mélanger. Arroser du jus de lime et bien mélanger. 

Placer les concombres marinés sur une assiette et garnir de la salade de maïs et d’asperges. Garnir des graines de citrouille et assaisonner, au goût, de sel de mer et de poivre. Bon appétit!

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Fresh Cherry Vinaigrette

~ Karine K ~ Leave a comment
Fresh Cherry Vinaigrette
Fresh Cherry Vinaigrette

This Fresh Cherry Vinaigrette is one of the best ways to enjoy cherry season. Toss it with arugula, kale or spinach, garnish with fresh cherries, avocado, and candied pecans for a decadent side salad or a main dish. This Broccolette Salad with Maple-Dijon Vinaigrette is also made with a fabulous vinaigrette that is also very versatile and can be used with many types of salads.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Fresh Cherry Vinaigrette

Fresh Cherry Vinaigrette
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 cup pitted fresh cherries
  • 1/2 cup avocado oil (or any oil you prefer)
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instructions

In a blender, process all the ingredients until smooth. Serve with arugula, spinach, or kale, and garnish with avocado, candied pecans, toasted sunflower seeds. Bon appétit! 

Keywords: cherry, vinaigrette

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Vinaigrette aux cerises

Fresh Cherry Vinaigrette
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Cette recette de vinaigrette aux cerises vous fera profiter de la saison des cerises au maximum. À utiliser avec de la roquette, des épinards, ou du kale frais, garnir de cerises fraîches, de noix de pécan caramélisées, d’avocat, et de graines de tournesol rôties.

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 portions 1x

Ingredients

Scale
  • 1 tasse de cerises fraîches, sans le noyau
  • 1/2 tasse d’huile d’avocat (ou votre huile préférée)
  • 1/4 tasse de vinaigre de cidre
  • 1/2 c. à thé de sel de mer
  • 1/2 c. à thé de poivre noir

Instructions

Mélanger tous les ingrédients dans un mélangeur. Servir avec de la roquette, avocat, graines de tournesol et noix de pécan caramélisées. Conserver au réfrigérateur. Bon appétit!

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Broccolette Salad with Maple-Dijon Vinaigrette

~ Karine K ~ 2 Comments
Broccolette Salad with Maple-Dijon Vinaigrette
Broccolette Salad with Maple-Dijon Vinaigrette

This Broccolette Salad with Maple-Dijon Vinaigrette is packed with nutrients, and it’s simply gorgeous. I like salads that don’t have lettuce, and this is becoming one of out favorites. You can use regular broccoli for this, or even kale. Let your imagination take you! For other lettuce-free salads, check out this Cooling Cucumber, Snap Peas and Avocado Salad with a Zesty Raw Peanut Sauce and the famous Livity Mango Salad.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Broccolette Salad with Maple-Dijon Vinaigrette

Broccolette Salad with Maple-Dijon Vinaigrette
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  • Author: livitygardens
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2–4 servings 1x

Ingredients

Scale
  • 1 lb broccolette, trimmed, stems finely chopped and heads roughly chopped
  • 1/2 cup raw almonds, soaked and chopped
  • 1/2 cup shallots, minced
  • 1/3 cup dates, pitted and chopped
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 2 cloves garlic, minced
  • Sea salt and pepper, to taste

Instructions

In a large mixing bowl, place the broccolette, the almonds, the shallots, and the dates.

In a small bowl, whisk the oil, apple cider vinegar, the Dijon mustard, the maple syrup, the garlic, and the salt and pepper. Add the vinaigrette to the large bowl and mix well. Enjoy!

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Salade de broccolette avec vinaigrette érable et Dijon

Broccolette Salad with Maple-Dijon Vinaigrette
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Cette salade de brocolette est tout simplement divine. J’adore les salades sans laitue, et celle-ci est maintenant une de mes préférées. Vous pouvez utiliser du brocoli, ou même de la kale. Laissez-vous inspirer!

  • Author: livitygardens
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 à 4 portions 1x

Ingredients

Scale
  • 1 lb de brocolette, parée, les queues hachées finement, les têtes grossièrement hachées
  • 1/2 tasse d’amandes crues, trempées et hachées
  • 1/2 tasse d’échalotes françaises, émincées
  • 1/3 tasse de dates, sans le noyau, hachées
  • 1/4 tasse d’huile d’olive
  • 3 c. à soupe de vinaigre de cidre de pomme 
  • 1 c. à  soupe de moutarde de Dijon
  • 1 c. à soupe de sirop d’érable
  • 2 gousses d’ail, émincées
  • Sel de mer et poivre, au goût

Instructions

Dans un grand bol, placer la brocolette, les amandes, les échalotes, et les dates.

Dans un petit bol, fouetter l’huile, le vinaigre de cidre, la moutarde de Dijon, le sirop d’érable, l’ail, le sel et le poivre. Ajouter au grand bol et bien mélanger. Bon appétit!

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Livity Mango Salad

~ Karine K ~ 5 Comments
Livity Mango Salad
Livity Mango Salad

The Livity Mango Salad is everything you need during mango season. It’s so easy, tasty, and refreshing. I buy the fresh young coconuts at the Asian market for the fresh meat. You can substitute unsweetened, organic coconut flakes.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

If you love lettuce-free salads as much as I do, be sure to check out this Cooling Cucumber, Snap Peas and Avocado Salad with a Zesty Raw Peanut Sauce, this Broccolette Salad with Maple-Dijon Vinaigrette, and this Shaved Fennel, Avocado, and Grapefruit Salad.

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Livity Mango Salad

Livity Mango Salad Thumbnail
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  • Author: livitygardens
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving 1x

Ingredients

Scale
  • 1 mango, peeled and diced
  • Meat from 1/2 young coconut, sliced thin
  • 1 avocado, peeled, seeded, and diced
  • 1 grapefruit, cut into segments, juice reserved
  • 1/2 spring onion or 1 green onion, sliced thin
  • 2 tablespoons raw pumpkin seeds
  • 1” piece of ginger, minced
  • Small handful fresh cilantro, minced
  • Black salt

Instructions

In a medium mixing bowl, place the mango, the coconut meat, and the avocado. Add the grapefruit segments and juice (I cut my grapefruit into segments over the mixing bowl, catching all the juice). Add the spring onions, pumpkin seeds, ginger, and cilantro. Mix well with your hands. Serve garnished with a touch of sea salt. Bon appétit!

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Salade Livity à la mangue

Livity Mango Salad Thumbnail
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Cette salade est vite devenue mon assiette préférée. Quelle fraîcheur! Je la mange tous les jours ces temps-ci (oui, je sais, je suis un peu extrémiste). J’achète des jeunes coconuts frais pour en extraire la pulpe, pour une saveur éclatante. Vous pouvez, par contre, utiliser des flocons organiques, sans sucre.

  • Author: livitygardens

Ingredients

Scale
  • 1 mangue, pelée et coupée en dés
  • Chair d’un 1/2 jeune coconut frais, coupée en fine lamelles
  • 1 avocat, pelé et coupé en dés
  • 1 pamplemousse, coupé en segments, avec le jus
  • 1 oignon vert, émincé
  • 2 c. à soupe de graines de citrouille crues
  • 1 bout de gingembre frais (environ 1 po.), émincé
  • 1 petite poignée de coriandre fraîche, émincée
  • Sel noir

Instructions

Dans un moyen bol à mélanger, déposer les cubes de mangue, le coconut et l’avocat. Ajouter les segments de pamplemousse et le jus (je défais les segments juste au-dessus du bol à mélanger, récupérant facilement tout le jus). Ajouter l’oignon vert, les graines de citrouille, le gingembre et la coriandre  fraîche. Bien mélanger avec les mains. Servir avec une pincée de sel noir.

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