salad recipes

Summer Pasta Salad

In small bowl, combine mayonnaise, yogurt, olive oil, parsley and pepper. Gently add mixture to cooled pasta. Add vegetables and egg slices.
serves 4.


summer pasta salad

*NOTE: Brand names are available at Sunflower Natural Foods.
  • cooked pasta, cooled, for 4
  • about ¼ to ⅓ cup SIR KENSINGTON mayonnaise or FOLLOW YOUR HEART vegenaise
  • 1 teaspoon BUTTERWORKS VERMONT organic plain yogurt
  • 1 teaspoon COLAVITA organic olive oil
  • fresh or dried parsley, chopped, to taste
  • freshly-grated black pepper, to taste
  • red onion, chopped
  • snap peas, steamed and cooled
  • cherry tomatoes, cut in half
  • 1 egg, hard boiled and sliced (or use other protein source)
Szechuan Green Bean Salad

Steam beans until a bit soft and still nice and green. Rinse with cold water. Drain and set aside in bowl. In skillet, heat oil. Gently cook garlic, ginger, and scallion. Add garlic mixture to green beans, along with soy sauce and red pepper flakes to taste.
Serves 3 to 4


szechuan green bean salad

*NOTE: Brand names are available at Sunflower Natural Foods.
  • 8 to 10 oz. fresh green beans
  • 1 tablespoon oil
  • 3 cloves garlic, minced
  • 1 slice fresh ginger, peeled and minced
  • 1 scallion, chopped diagonally into 2" lengths
  • SAN-J soy sauce to taste
  • red pepper flakes, to taste
Chickpea, Avocado & Mint Salad

Drain chickpeas in colander and place in bowl. In another bowl, mix together olive oil, lemon juice, lemon zest, and mint. Combine oil mixture with chickpeas. Blend in avocado and season with salt and pepper. Serve with gluten-free pita bread or corn chips.
Serves 3 to 4


chickpea, avocado and mint salad

*NOTE: Brand names are available at Sunflower Natural Foods.
  • 1 can EDEN organic chickpeas, drained
  • 3 tablespoons extra virgin
    olive oil
  • 2-3 teaspoons fresh lemon juice
  • grated lemon zest to taste
  • 3 teaspoons fresh mint, chopped
  • ¼ an avocado, chopped
  • salt and freshly ground pepper, to taste
Tabouli

In mixing bowl, combine bulghur, boiling water and salt. Cover and let sit for 20 minutes, or until bulghur wheat is soft enough to eat. In another bowl, mix lemon juice, oil, garlic, and mint. Add to bulghur mixture. Refrigerate until ready to eat. Before serving, add tomato, avocado, and other vegetables and herbs to taste.
Serves 5 to 8


tabouli with tomato and avocado

*NOTE: Brand names are available at Sunflower Natural Foods.
  • 1 cup BOB'S RED MILL bulghur wheat
  • 1 ½ cups boiling water
  • ½ teaspoon salt

  • ¼ cup fresh lemon juice
  • ¼ cup COLAVITA olive oil
  • 2 cloves of garlic, chopped
  • 1 to 2 leaves of fresh mint, chopped

  • tomato
  • avocado
  • cucumber
  • parsley
  • green pepper
  • carrot
  • chickpeas
Mixed Greens with Garlic Croutons

In small bowl, mix lemon juice, 4 tablespoons olive oil, and black pepper to taste. Cut bread into medium cubes. Spread in baking pan, and cover with 2 tablespoons olive oil and minced garlic. Bake for a few minutes at 300F, stirring occasionally, until croutons are lightly browned and still soft. Toss greens lightly with olive oil mixture, as needed. Add garlic croutons, and Parmesan.
Serves 2


mixed greens with garlic croutons

*NOTE: Brand names are available at Sunflower Natural Foods.
  • Mesclun mixed greens for 2
  • 1 teaspoon fresh lemon juice
  • 6 tablespoons organic COLAVITA extra virgin olive oil
  • freshly-ground black pepper, to taste
  • 3 slices of Elmore Mountain or other good French bread
  • 2 cloves garlic, chopped
  • ¼ cup Parmesan cheese, coarsely grated