A Speedy Salad Recipe: Spinach and Red Bean Salad with Herbes de Provence

I’ve been all about the fast meals lately because I have been so crazy busy! I ate this salad for a late lunch after having a tall glass of juice. The juice was made of freshly juiced oranges and coconut water, and if you were wondering, it was amazing!

The formula for this salad is straight-forward: bed of greens, any combination of vegetables, beans, and herbs de provence dressing. There are always different theories on how to get past that afternoon slump: a nap, eat some protein (trail mix!), carbs (carbs, carbs), light exercise/break from the computer. Well, I can say that I have had moderate success with all of these at different points in my life, but my go-to afternoon lift is most definitely greens. Juices and smoothies work well, but big salads are my preference. Sometimes I munch on my greens while I’m preparing the rest of the ingredients and can already feel some new energy circulating.

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Celebrate National Kale Day with a Cajun Kale Salad

Happy National Kale Day to all of my fellow kale-obsessed vegans out there! I thought I’d drop in today to give you a recipe for this awesome kale salad I made last week. It is so quick to put together and only needs a few ingredients.

This beautiful cherry tomato medley was my inspiration for this recipe. The dark green kale made a nice complementary backdrop to the lively colors of the tomatoes, and I was able to squeeze a few more tomatoes into my diet before they disappeared for the season. Continue reading

Eat Your Greens on St. Patrick’s Day: Double Dose o’ Kale Salad

Considering all of the indulgences associated with St. Patrick’s Day, I thought I’d offer up some lighter fare; a dish that is every bit as celebratory without the dehydration and crash associated with excess alcohol and sugar. This hearty salad is made of a wealth of green foods including nutritional powerhouses like kale, avocado, and parsley.

As I was making my green juice the other morning, I became curious about blending the juice with avocado. I know this is a thing that people do, but I always thought that if I’m going to add fat and fiber, I may as well just make a smoothie instead of a juice. When I blended it up though, it was so creamy and smooth. It was very light, too. I totally get why avocado is a popular add-in at juice bars. I was going to drink it, but because of its thickness I thought it would work well as a salad dressing. It worked beautifully! And because my juice had kale in it, you’re getting an extra dose of kale in the salad!

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