Hi Everyone and welcome to another blog post of mine!
Today's post include 3 salad recipes that will keep you full for a long time and that taste absolutely delicious!
I uploaded a video to my YouTube channel that shows exactly how to make all the salads, you are more than welcomed to check it out in the following link:
Let's get started with the recipes: 1. Pasta Salad Ingredients:
- 2-3 cups Pasta of your choice (I used gluten-free brown rice penne pasta) - Handful of Kalamata olives - Handful of sun-dried tomatoes - 1-2 big handfuls baby spinach - 1 cucumber - 8-12 cherrie tomatoes - 1 small red onion - 2 cloves of garlic - Salt & Pepper to taste - 5-6 Fresh Basil leaves - 5-6 tbsp Olive oil - juice of one lemon Method: Cook your pasta according to the instructions on the package. In the meantime chop up all your vegetables. In a separate bowl or at the bottom of a big bowl, place the olive oil, lemon juice, salt, pepper, the crushed garlic cloves and the chopped red onion and let it sit until everything is ready to mix. Once the pasta is done, if you haven't finished chopping everything up, add a little bit of olive oil to the drained pasta so it won't stick to one another. Mix all the ingredients in a large bowl and enjoy! 2. Tabbouleh salad Ingredients:
- 1 cup bulgur - Big Handful of coriander - Big Handful of parsley
- 5-6 strips of green onion - 1/4 cup dried cranberries - 1/4 cup almond slices - 3-4 tbsp olive oil - juice of half a lemon - salt & pepper to taste
Method: Place the bulgur inside a bowl, add seasonings, I added salt, pepper, garlic powder and onion powder, mix well and cover with boiling water. Cover the bowl with a plate so the steam would cook the bulgur. In the meantime, chop the coriander, parsley and green onion. Add the green onion to a bowl with the olive oil, lemon juice salt and pepper and let it sit until the bulgur is ready and has cooled a little bit. Mix everything in a large bowl, taste and add more seasonings if necessary. Let it sit for 10-15 minutes before serving so all the flavors have time to develop.
2. Barley and rocket leaves salad Ingredients:
- 1/2 cup barley - 1-2 Big Handfuls of rocket leaves - 1 can of chickpeas
- 1 red bell pepper
- 1 hot green pepper - 1-2 small zucchinis
- 1/2 tsp turmeric - 1/2 tsp smoked paprika - 1/2 tsp sweet paprika - Salt & pepper to taste - juice of half a lemon
Method: In a small pot place a little bit of olive oil, the barley, garlic powder, paprika, mix well, add one and a half cups of boiling water, and cook for about 20 minutes. In the meantime chop up all the vegetables and in a large pan, add the bell pepper, hot pepper, zucchinis, chickpeas and the seasonings: turmeric, smoked paprika, salt and pepper, and cook until the vegetables are al dente, or soft if you prefer. Once everything is ready, mix it in a large bowl, including the rocket leaves, add lemon juice, olives oil salt and pepper, taste, and add some more seasonings if necessary. ENJOY! :)
Thank you so much for reading!
If you are making any of these recipes, make sure to tag me on instagram with the photo of your yummy creations, my name is @SIVEGGGAN.