This warm autumn salad recipe is not only delicious, but it’s also full of nutrient-dense foods. It’s creamy, refreshing and loaded with flavor.

Plus, it’s easy to make and works as a great snack or side!

Key ingredients

With a combination of fall vegetables and fruits, this warm autumn salad combines nothing but natural, healthy ingredients. Here are the star players:

• Butternut squash: Butternut squash is rich in vitamin A, which supports eye health, and is a good source of vitamin C, an essential nutrient for immune function. It also contains fiber, promoting digestive health, and its antioxidants help fight inflammation.
• Brussels sprouts: Brussels sprouts are nutrient-dense cruciferous vegetables high in vitamins C and K. They are known for their cancer-fighting compounds like glucosinolates and help improve heart health by lowering inflammation and cholesterol levels.
• Apples: Apples are rich in fiber, particularly pectin, which supports digestive health and helps regulate blood sugar. They are also high in antioxidants like quercetin, which may reduce inflammation and improve heart health.
• Red onion: Red onions contain quercetin, an antioxidant that helps reduce inflammation and supports heart health. They also have antibacterial properties and are a good source of vitamin C, promoting immune function.
• Coconut oil: Coconut oil is high in medium-chain triglycerides, which can provide a quick source of energy and may boost metabolism. It also has antibacterial and antifungal properties, supporting skin and immune health.
• Goat cheese: Goat cheese is easier to digest than cow’s milk cheese and is rich in protein, calcium and healthy fats. It also contains probiotics, which support gut health and digestion.
• Cardamom: Cardamom is a spice with antioxidant and anti-inflammatory properties. It may help improve digestion, support heart health by lowering blood pressure and has antimicrobial effects that can aid oral health.

How to make a warm autumn salad

To kick things off, preheat your oven to 400 degrees Fahrenheit. While the oven is warming up, peel the skin off the butternut squash.

Then, cut the squash in half, and remove the seeds. Chop it up into bite-sized pieces.

Next, cut the apples into one-inch pieces. Then, mix the butternut squash, apples, chopped onions, coconut oil, cardamom, salt and pepper in a bowl.

Place the mixture evenly on a baking sheet, and roast the salad mixture for roughly 45 minutes, tossing every 15 minutes to ensure even cooking.

Once the mixture is cooked, remove it from the oven, and let it cool for five minutes.

Finally, simply serve your warm autumn salad on a plate, and top it with goat cheese and parsley for a truly fall-feeling salad.

Other autumn salad recipes

Looking for more autumn salad recipes? Here are some to try:

• Massaged Kale Salad, with Pine Nuts & Dried Cherries
• Candied Pecan Butternut Squash Salad
• Zesty Turkey Salad with Beans & Walnuts
• Roasted Beet Salad
• Hearty Arugula Salad with Pecorino

Warm Autumn Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 55 minutes
• Yield: 2
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This warm autumn salad recipe is not only delicious, but it’s also full of nutrient-dense foods. It’s creamy, refreshing and loaded with flavor. Plus, it’s easy to make and works as a great snack or side!

---

Ingredients

• 1 small butternut squash
• 2 apples, chopped
• 1/2 red onion, chopped
• 1 cup Brussel sprouts, chopped
• 2 tablespoons coconut oil
• 1/4 cup crumbled goat cheese
• 1/4 teaspoon cardamom
• Chopped parsley as garnish
• Sea salt and black pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400 degrees F.
2. Peel skin off the squash, cut in half and remove the seeds. Chop it up into bite-sized chunks.
3. Cut up the apples into one-inch pieces.
4. Mix in bowl the squash, apples, Brussel sprouts, onions, coconut oil, cardamom, salt and pepper.
5. Place on a baking sheet, and roast for 45 minutes, tossing every 15 minutes.
6. Remove, and let cool for 5 mins.
7. Serve on plate, and top with goat cheese and parsley garnish.

• Prep Time: 10
• Cook Time: 45
• Category: Salads
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 343g
• Calories: 314
• Sugar: 22.4g
• Sodium: 114mg
• Fat: 19.2g
• Saturated Fat: 15g
• Unsaturated Fat: 4.2g
• Carbohydrates: 33.9g
• Fiber: 7.2g
• Protein: 7g
• Cholesterol: 15mg

The post Warm Autumn Salad Recipe appeared first on Dr. Axe.

So before summer comes to an ends, try this sublime Mint Watermelon Salad. It’s fresh, fruity and perfect for enjoying on those hot nights. It also takes almost no time at all to prepare.

Start by removing the rind from the watermelon and cutting the fruit into large pieces. Since the watermelon is the real star of this recipe, opt for the best melon you can find. Add the fruit to a large bowl.

Next, mix the balsamic vinegar, raw honey and freshly chopped mint in a small bowl. Whisk until all the ingredients are blended and smooth. Pour the dressing over the watermelon pieces and refrigerate for at least 30 minutes.

This time marinating is going to infuse the watermelon with a sweet, minty taste that you can only get from all-natural fruits and ingredients.

And that’s all there is to this mint watermelon salad. It’s so easy to make, you’ll be eating this all summer long. Don’t let it fool you, either. Though it has “salad” in the name, trust me, it can pass as a dessert!

Other Delicious Watermelon Recipes

• Watermelon salad
• Watermelon feta salad
• Watermelon pizza
• Hydrating watermelon smoothie
• Watermelon agua fresca

Mint Watermelon Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 20 min
• Yield: 2
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

A great warm weather recipes is this Mint Watermelon Salad. It’s fresh, fruity and perfect for enjoying on those hot nights. It also takes almost no time at all to prepare, and it can work as a starter or a dessert.

---

Ingredients

• 3 cups watermelon
• 2 tablespoons balsamic vinegar
• 1 tablespoon raw honey
• 1 tablespoon chopped mint

Cook Mode Prevent your screen from going dark

---

Instructions

1. Take watermelon off the rind and cut into large pieces. Place the pieces in a large bowl.
2. Combine vinegar, honey and chopped mint in small bowl. Whisk until blended.
3. Pour over watermelon pieces and refrigerate for 15–20 minutes.

• Prep Time: 5 min
• Category: Salad, Appetizer
• Method: Chopping
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups (336 g)
• Calories: 115
• Sugar: 25.3 g
• Sodium: 6 mg (0% DV)
• Fat: 0.4 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0.2 g
• Trans Fat: 0 g
• Carbohydrates: 28.8 g
• Fiber: 0.9 g
• Protein: 1.5 g
• Cholesterol: 0 mg

The post Mint Watermelon Salad appeared first on Dr. Axe.

This watermelon feta salad has ingredients that, at first glance, might not seem like they go together. Watermelon and pistachios? Kale and feta? Trust me when we say that this watermelon salad is about to become a new favorite!

Why Watermelon and Feta Work Together

You might already enjoy sweet and salty food combos, like caramel popcorn or chocolate-covered pretzels. But why is it that these two flavors get our taste buds so excited?

Like most awesome duos, when sweet and salty are paired together, they bring out the best in each other. Sweet tastes are actually enhanced by salt; by layering the two flavors in the same bite, you’re getting maximum deliciousness.

The sweet and salty combination also keeps your taste buds guessing. If you only ate sweet foods, eventually you’d get tired of them — same with salty stuff. When you eat them together, though, instead of flavor fatigue, you get a unique combination that your brain just can’t get enough of.

In this watermelon feta salad, we’ll take advantage of contrasting flavors by joining together sweet, ripe watermelon with salty, tangy feta cheese. Topping it all off is a maple sugar and coconut vinegar homemade dressing. Drooling is acceptable.

Nutrition Facts

Not only is this watermelon and feta salad really darn tasty, but it’s also good for you. One serving contains approximately:

• 387 calories
• 15.6 grams carbohydrates
• 10.7 grams sugar
• 2.4 grams fiber
• 34.9 grams fat
• 5.9 grams protein
• 262 milligrams sodium (11% DV)
• 98.6 micrograms vitamin K (110% DV)
• 2359 IUs vitamin A (101% DV)
• 4.53 milligrams vitamin E (30% DV)
• 0.254 milligrams copper (28% DV)
• 140 milligrams phosphorus (20% DV)
• 0.315 milligrams manganese (18% DV)

*Daily Value: Percentages are based on a diet of 2,000 calories a day.

This watermelon salad is loaded with good-for-you ingredients. Watermelon is an antioxidant-rich food that helps boost immunity and protect cells from free radicals. It’s also a good option if you have high blood pressure or cardiovascular disease. Because it has a high water content, it keeps skin looking good, while also helping you lose weight, since it’s low in calories, too. And it’s also super refreshing during the hot summer months.

Kale is a powerful leafy green that’s full of vitamins, especially vitamin K and vitamin A. As an anti-inflammatory food, kale helps protect the body from one of the main causes of disease. It’s also a cancer-fighting food and good for your heart, as it’s been proven to lower bad cholesterol levels.

Arugula is another leafy green and makes up the bulk of this salad. The slightly bitter taste is a nice contrast from the sweet watermelon, but this vegetable has more than just good taste going for it. Arugula is excellent for keeping your eyes and heart healthy and aids in digestion by balancing pH levels.

Finally, feta cheese pulls this whole salad together. It’s one of the healthiest cheeses, and it’s more easily digestible than those made from cow’s milk.

It’s time to put this salad together.

How to Make Watermelon Feta Salad

Start by combining the salad dressing ingredients and setting them aside. If you don’t have coconut vinegar, apple cider vinegar can be substituted.

Split the arugula and kale over three to four plates.

Let’s dress up these leafy greens. Add the watermelon, cucumber, tomatoes, goat cheese and pistachios, making sure to combine them well on the plate.

Top each plate with fresh mint and green onion.

Drizzle the dressing over the watermelon feta salad and chow down.

Enjoy this fresh watermelon salad all summer long for lunch or dinner. Make it heartier by pairing it with grilled chicken or fish.

Other Delicious Watermelon Recipes

• Watermelon salad
• Mint watermelon salad
• Watermelon pizza
• Hydrating watermelon smoothie
• Watermelon agua fresca

Watermelon Feta Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 15 min
• Yield: 4
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This watermelon feta salad has ingredients that, at first glance, might not seem like they go together. Watermelon and pistachios? Kale and feta? Trust me when we say that this watermelon salad is about to become a new favorite!

---

Ingredients

SALAD:

• 3 cups arugula
• 3 lacinato kale leaves, stems removed, chopped/massaged
• 2 cups watermelon, cubed and seeds removed
• ½ cup cucumber, halved and sliced
• 1 cup mini kumato tomatoes, halved
• ½ cup goat feta
• ¼ cup pistachios, crushed
• 3 sprigs mint, stems removed and chopped
• 1 green onion, finely chopped

DRESSING:

• 3 tablespoons coconut vinegar
• juice of 1 lime
• 1 tablespoon maple sugar
• ½ cup olive oil
• ⅛ teaspoon sea salt
• ⅛ teaspoon pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Mix together the dressing ingredients and set aside.
2. On 3–4 plates, add the arugula and kale.
3. Add the watermelon, cucumber, tomatoes, goat feta and pistachios.
4. Top with mint and green onion.
5. Drizzle on dressing and serve.

Notes

Enjoy this fresh watermelon salad all summer long for lunch or dinner. Make it heartier by pairing it with grilled chicken or fish.

• Prep Time: 10 min
• Category: Salads
• Cuisine: American

Nutrition

• Serving Size: 2 cups
• Calories: 391
• Sugar: 11.4g
• Sodium: 263mg
• Fat: 34.9g
• Saturated Fat: 7g
• Unsaturated Fat: 26.5g
• Trans Fat: 0g
• Carbohydrates: 16.5g
• Fiber: 2.4g
• Protein: 6g
• Cholesterol: 17mg

The post Watermelon Feta Salad: the Perfect Summer Salad appeared first on Dr. Axe.

What are zoodles? are technically zucchini that’s been cut with a spiralizer, turning it into zucchini noodles. If you get creative, however, you can “zoodle” almost any veggie.

If you’re new to the world of spiralizers, this zoodle salad is a great way to start. It pairs popular vegetables like cucumbers, radishes and, of course, zucchini, with a delicious avocado dressing. Kids will love it, adults will love it — you’ve got to try it!

How to make a zoodle salad

Start by washing, peeling and spiralizing the radish, cucumber and zucchini. Then peel and slice the onion, chop up the peppers and julienne those carrots. You will love all the fresh colors.

Add the fresh vegetables to a big bowl, but save a few of the chopped ones for later.

Make up the homemade avocado dressing that delivers incredible flavor and some healthy fats. After it’s made, drizzle it over the zoodle salad mix and use your hands or a rubber spatula to mix it all up.

Divvy up the salad into bowls and top with the remaining chopped vegetables.

I love this simple zoodle salad. It makes a fun lunch or side dish. You could even add your choice of protein to it, like grilled chicken or fish, to make it more filling.

Other healthy salads

• Tuna salad
• Massaged kale salad
• Kale caesar salad with salmon
• Mango walnut spinach salad
• Harvest Mason jar salad
• Arugula salad with pecorino

Print

Zoodle Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 15 minutes
• Yield: 6
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Zoodles are a great way to get your veggies in, lighten up meals, cut back on carbs and still enjoy your meals. Coupled with this avocado ranch dressing, it’s also delicious.

---

Ingredients

• 1 medium daikon radish, peeled and spiralized
• 1 medium zucchini, spiralized
• 1 medium cucumber, spiralized
• ½ white onion, sliced thin
• 6 green onions, washed and finely chopped
• 1 small red bell pepper, stem and seeds removed and then chopped
• 1 small green bell pepper, stem and seeds removed and then chopped
• 1 small yellow bell pepper, stem and seeds removed and then chopped
• 4 carrots, peeled and julienned
• 1 recipe Avocado Ranch Dressing

Cook Mode Prevent your screen from going dark

---

Instructions

1. Wash all the vegetables well.
2. Prepare the vegetables as described in the ingredient list.
3. Add the spiralized and chopped vegetables to a large mixing bowl (save a few of the chopped veggies as toppings).
4. Pour the dressing over the vegetables and use your hands or large wooden spoon to mix until well-combined.
5. Serve topped with leftover chopped veggies.

• Prep Time: 15 min
• Category: Salads, Appetizers
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 serving (195 g)
• Calories: 151
• Sugar: 7.3 g
• Sodium: 57 mg (5% DV)
• Fat: 9.1 g
• Saturated Fat: 1.9 g
• Unsaturated Fat: 6.3 g
• Trans Fat: 0 g
• Carbohydrates: 16.8 g
• Fiber: 6.9 g
• Protein: 4.1 g
• Cholesterol: 3 mg

The post Zoodle Salad with Avocado Ranch Dressing appeared first on Dr. Axe.

That’s why we think your family will love our take on classic tuna salad. It’s so easy to prepare, and the tuna taste shines through the other complementary — and equally delicious — ingredients. Let’s get started.

Start by mixing a can of anti-inflammatory tuna, coconut oil mayonnaise, cholesterol-fighting celery, onion, Dijon mustard and dried cranberries into a big ole bowl. If you prefer sweet over tart, replace the cranberries with raisins.

Combine the ingredients well. Season with fresh lemon juice, salt and pepper to your liking. This is when you sneak a bite. If you’re feeling sassy, add a dash of hot sauce or cayenne pepper for some heat.

Then mix it all up well; you want a little bit of each ingredient in every forkful, don’t you? (The correct answer is: When they taste this good, yes, you do.) Then chill for at least an hour and enjoy.

No need to ever buy pre-made tuna salad from the store again ­— it doesn’t get any simpler. You can eat this healthy tuna salad on its own, make a sandwich, serve it atop a bed of greens or dip crackers into it. There’s no wrong way to gobble down tuna salad.

Print

Tuna Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 5 min
• Yield: 2
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Our take on classic tuna salad that’s easy to prepare. The tuna taste shines through the other complementary — and equally delicious — ingredients.

---

Ingredients

• one 5-ounce can tuna in water, drained and flaked
• ¼ cup coconut oil mayonnaise (or Paleo mayonnaise)
• 1 rib celery, finely chopped
• 2 tablespoons minced onion
• 1 tablespoon Dijon mustard
• 1–2 tablespoons unsweetened dried cranberries
• fresh lemon juice, to taste
• sea salt and pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a bowl, combine tuna, coconut oil mayonnaise, celery, onion, mustard and cranberries.
2. Season with lemon juice, salt and pepper to taste. Mix until well combined.
3. Optional: Chill for at least one hour before serving.

• Prep Time: 5 min
• Category: Main dishes
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 serving (202 g)
• Calories: 233
• Sugar: 7 g
• Sodium: 395 mg (26% DV)
• Fat: 12.2 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7.2 g
• Trans Fat: 0.05 g
• Carbohydrates: 11.7 g
• Fiber: 2.1 g
• Protein: 19.4 g
• Cholesterol: 30 mg

The post Tuna Salad Recipe appeared first on Dr. Axe.

This broccoli salad recipe is loaded with fiber and vitamin C, and it’s refreshing and easy to make. Try this fast salad with lunch today!

Key Ingredients

You can’t make broccoli salad without broccoli, of course, but it’s far from the only ingredient in this healthy broccoli salad recipe.

Despite it coming together in just five minutes, this recipe is bursting with beneficial ingredients, including:

• Broccoli florets and stems: As a nutrient-dense cruciferous vegetable, broccoli nutrition supplies a great deal of essential nutrients. For instance, it’s extremely high in vitamins K, C and A, and it provides a hearty dose of B vitamins, manganese, potassium, phosphorus and other minerals. As such, broccoli is one of the top cancer-fighting foods, and it also good for your bones, heart, gut, eyes, skin and waistline.
• Sunflower seeds: A source of plant-based protein and polyunsaturated fat, sunflower seeds are rich in vitamin E, B vitamins and many minerals. That’s why they’ve been shown to help reduce the risk of heart disease, cancer, thyroid issues, bone loss and more. Plus, they taste great to boot!
• Golden raisins: It’s no secret that raisins are high in sugar, but they’re also a beneficial addition to this broccoli salad recipe. So long as you eat them in moderation, raisins can benefit oral, digestive and even immune health.
• Green onions: Much like scallions, green onions can help with weight maintenance, blood clotting, immunity, and heart and bone health. They help add a burst of flavor to this broccoli salad recipe.

This broccoli salad recipe also uses red wine vinegar and Paleo mayonnaise for the creamy dressing that helps bind and flavor this traditional dish.

How to Make Broccoli Salad

It’s remarkably simple to make this broccoli salad recipe. In fact, it takes just five minutes from start to finish.

First, combine the broccoli florets, shredded stems, sunflower seeds, raisins and green onions in a mixing bowl.

Next, stir in the red wine vinegar, followed by the mayo, until everything is well combined.

That’s it! Your broccoli salad recipe is ready to serve.

If you’re saving it for later, make sure to store it in the fridge, covered, to enjoy later.

Other Recipes

Looking for other recipes that are similar to broccoli salad? Try some of the following salad recipes:

• Tuna Pasta Salad with Kalamata Olives and Cherry Tomatoes
• Traditional Egg Salad
• Taco Salad
• Cucumber Tomato Salad
• Italian-Inspired Macaroni Salad with Cherry Tomatoes

Broccoli Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 5 minutes
• Yield: 4
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This broccoli salad recipe is loaded with fiber and vitamin C! It’s refreshing and easy to make. Try this fast salad with lunch today!

---

Ingredients

• 3 cups broccoli florets
• 2 cups grated broccoli stems
• 1/2 cup sunflower seeds
• 1/2 cup golden raisins
• 1/2 cup chopped green onions
• 2 tablespoons red wine vinegar
• 1 cup paleo mayonnaise

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine broccoli florets, shredded stems, sunflower seeds, golden raisins and green onions in a mixing bowl.
2. Stir in red wine vinegar and then the mayonnaise until well combined.
3. Serve immediately or store in refrigerator before serving.

• Category: Salads, Side Dishes
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 281 g
• Calories: 408
• Sugar: 13.5 g
• Sodium: 515 mg
• Fat: 28.8 g
• Saturated Fat: 2.7 g
• Unsaturated Fat: 26 g
• Trans Fat: 0.1 g
• Carbohydrates: 31 g
• Fiber: 3.1 g
• Protein: 13 g
• Cholesterol: 0 mg

The post Broccoli Salad Recipe appeared first on Dr. Axe.

But this Watermelon Salad is going to knock your socks off. It requires little more than a handful of ingredients and is an elegant starter to any meal.

Best Watermelon Salad Ingredients

Watermelon contains a good amount of both potassium and magnesium, two important nutrients used to help remedy conditions like high blood pressure. Watermelon benefits also include being a natural diuretic. It helps increase urine production to transport waste and toxins out of the body to protect against kidney stones.

Coconuts are considered one of the healthiest fruits in the world. They’re packed with healthy fats, antioxidants and important micronutrients. Coconut is used in a number of food products, including coconut oil and coconut yogurt. If you can tolerate dairy, you can also use Greek yogurt.

Made by pressing dried or fresh coconut meat, coconut oil is made up of fats in the fruit that become liquid when temperatures hit about 78 degrees Fahrenheit.

What is raw honey? It’s a pure, unfiltered and unpasteurized sweetener made by bees from the nectar of flowers. Most of the honey consumed today is processed honey that’s been heated and filtered since it was gathered from the hive. Unlike processed honey, raw honey does not get robbed of its incredible nutritional value and health powers.

Meanwhile, rosemary is one of the great herbs, and it blends so well with this watermelon salad. Aside from having a pleasant fragrance and taste, this herb is a good source of anti-inflammatory and antioxidant compounds, as well as essential nutrients including iron, calcium, and vitamins A, C and B6.

How to Make a Watermelon Salad

Begin by heating coconut oil in a small pan over medium-low heat. Add in the rosemary sprigs and pan fry until the herb is crisp, about one minute. Remove the pan from heat and allow the rosemary to cool.

Separate the rosemary and oil, placing each in separate bowls and setting aside for now. In a medium bowl, whisk together the coconut yogurt and raw honey until well-combined, then set aside.

In a small bowl, add the flaky sea salt, pepper, crushed red pepper flakes and poppy seeds.

Then grab four plates and evenly distribute the yogurt mixture, watermelon and fried rosemary. Add some extra flavor by drizzling the reserved rosemary oil and lemon juice over the four plates. Sprinkle the spice mixture onto your plate until you reach the desired taste and spiciness level.

This watermelon salad is just what you need to make any dinner feel more upscale. Serve it for company or enjoy it amongst the family. I know they’ll be impressed!

Other Delicious Watermelon Recipes

• Watermelon feta salad
• Mint watermelon salad
• Watermelon pizza
• Hydrating watermelon smoothie
• Watermelon agua fresca

Print

Watermelon Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 12 minutes
• Yield: 4
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Summertime and watermelon are nearly synonymous, but have you tried it in a salad? It can work but with just random salad ingredients. Try this perfect mix of ingredients for a watermelon salad you’ll want to put on repeat.

---

Ingredients

• 5 cups chopped watermelon
• 2 tablespoons coconut oil
• 3 sprigs rosemary
• 1 tablespoon raw honey
• 3 cups coconut yogurt (or Greek yogurt)
• juice of ½ lemon
• ½ teaspoon flaky sea salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon poppy seeds

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a small pan over medium-low heat, add coconut oil.
2. Pan fry rosemary sprigs until crisp (about 1 minute).
3. Remove from heat and allow to cool.
4. Separate rosemary and oil, adding both to individual bowls and set aside.
5. In a medium bowl, whisk honey and coconut yogurt until well combined and set aside.
6. In a small bowl, add flaky salt, pepper, crushed red pepper flakes and poppy seeds.
7. On four plates evenly distribute yogurt mixture, watermelon and fried rosemary.
8. Drizzle rosemary oil and lemon juice evenly over four place. Sprinkle spice mixture on each plate to your desired taste.

• Prep Time: 10 min
• Cook Time: 2 min
• Category: Salads, Appetizers
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 serving (399g)
• Calories: 254
• Sugar: 25g
• Sodium: 378mg (25% DV)
• Fat: 13.5g
• Saturated Fat: 9.9g
• Unsaturated Fat: 2.8g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1.4g
• Protein: 7.9g
• Cholesterol: 24mg

The post Watermelon Salad with Rosemary & Yogurt appeared first on Dr. Axe.

As it turns out, it’s neither and yet both. A Buddha bowl isn’t a political statement or something difficult and finicky to make. Instead, it’s a fun, easy way of eating that’s become one of my favorite ways of whipping up meals when I’m short on time but still want something delicious and creative.

What Is a Buddha Bowl?

You may have come across a Buddha bowl recipe on a café menu or seen them floating around Pinterest. Initially, the name “Buddha bowl” seems kind of random. The cheerful, belly-loving Buddha you’ve likely seen at local takeout places isn’t actually Buddha at all; he’s a monk who lived a good thousand years later. Buddha would’ve been a slim guy who was too preoccupied with keeping himself feeling zen than focusing on his meals.

He did, however, wander through the streets in the morning of whatever village he was hanging out in, carrying a big bowl. As he went past, locals would drop food in it as their donation and he’d eventually eat whatever was in the bowl. That’s right … this was the OG Buddha bowl.

I love this type of recipe because, let’s face it ­— meals are just more fun in a bowl! And while I’ve got my acai bowl and smoothie bowl recipes down pat, Buddha bowls sans Buddha are newer on the scene. They do, however, share similarities with other recipes that have become popular recently.

Are Buddha bowls the same as macro bowls? Not quite, although they share a lot of similarities. Like macro bowls, Buddha bowls usually have a mixture of complex carbohydrates, protein and healthy fats. But on a macrobiotic diet, which is where macro bowls are derived from, you steer clear of meat and eggs. With a Buddha bowl, you can certainly eliminate those ingredients if you’d like, but it’s not a strict rule.

Buddha bowls are also similar to protein bowls which — as you may have guessed — are heavy on the protein foods side of things. But often, protein bowls go really light on the carbohydrates, even the good-for-you complex kind of carbs.

Buddha bowls, instead, are a little bit of all the different types of bowls. The good thing is there’s no hard and fast Buddha bowl recipe. Instead, it’s more of a concept. Buddha bowl recipes typically contain veggies, some sort of bean, a grain and a protein source. Because of how fluid Buddha bowls can be, they’re very easily customizable for all sorts of diets, including vegan and vegetarian.

Buddha Bowl Ingredients

Making Buddha bowls can be a great way to stretch your food budget, too. When building a Buddha bowl, sticking to fresh, seasonal veggies means you can get more bang for your buck. I love opting for a variety of colors and textures — crispy carrots with softer spinach, for example, or crisp bell peppers paired with chewy peas.

The beans included in Buddha bowl recipes mean you’re getting extra fiber and protein cheaply; lentils, chickpeas and black beans are favorites. For grains, you can really get creative. There’s brown rice, of course, but here you could use quinoa, barley, millet or any other ancient grain.

The traditional Buddha bowl is vegan, as Buddhists do not eat meat. While you can definitely keep your Buddha bowls meat-free, if you aren’t vegetarian, adding meat and poached eggs is a good way to bulk up the bowl and add some extra flavor. If you have leftovers in the fridge, a Buddha bowl is a great way to use them up, too. And finally, a great dressing pulls the whole thing together for an Instagram-worthy, great-tasting Buddha bowl.

If you’re confident in the kitchen, Buddha bowls are a nice way to get your inner chef out. But if you need a little guidance, this Buddha bowl recipe is an easy way to ease into the whole thing. Once you get the hang of this bowl, it’s likely you’ll branch out and make your own creations!

Nutrition Facts

This Buddha bowl recipe is brimming with healthy ingredients — in each bowl, you’re getting barley, sweet potatoes, steak, eggs, broccolini, lentils, spinach and more. The dairy-free cashew dressing that’s drizzled over it all will have you wishing you had a bigger bowl.

The Buddha bowl nutrition is off the charts, particularly for certain vitamins and most minerals. Here’s what you’ll get in each Buddha bowl, including the dressing:

• 548 calories
• 58 grams carbohydrates
• 10.1 grams fiber
• 7 grams sugar
• 23 grams fat
• 7.1 grams saturated fat
• 14.3 grams unsaturated fat
• 30.4 grams protein
• 18,923 IU vitamin A (811% DV*)
• 94.2 micrograms vitamin K (105% DV*)
• 0.9 milligrams vitamin B6 (73% DV*)
• 204 micrograms folate (51% DV*)
• 2.1 milligrams manganese (114% DV*)
• 0.9 milligrams copper (101% DV*)
• 576 milligrams phosphorus (82% DV*)
• 5.7 milligrams zinc (71% DV*)
• 203 milligrams magnesium (65% DV*)
• 31.2 micrograms selenium (57% DV*)

*Percentages are based on a diet of 2,000 calories a day.

How to Make A Buddha Bowl

Enough talking about Buddha bowls — it’s time to make ours! Start by preheating the oven to 400 degrees Fahrenheit.

First, prep the veggies by peeling the sweet potatoes and carrots. Cut the broccoli into long stalks.

Spread the sweet potatoes, carrots and broccolini on a baking sheet and coat with the avocado oil, salt and pepper. Stick the baking sheet in the oven for 20 minutes.

Next, make up your chosen grains, such as quinoa. For example, for quinoa, add one cup to just under two cups of water. Bring to a boil, cover and reduce the heat. Simmer for 15 minutes.

While the veggies roast, if you’re using meat, combine the sesame oil, garlic, beef and sesame seeds in a pan over medium heat. Cook until the steak reaches your desired color of doneness, or 8–10 minutes.

It’s time to make the dressing next. Add all of the cashew sauce ingredients into a small bowl, stirring until they’re well-combined.

Lastly, if you’re using eggs, poach four eggs. To poach the eggs, bring four cups of water to a boil in a small pot. When the water is boiling, gently lower the eggs into the water and allow them to boil for 3 minutes. Then remove the eggs and set them aside carefully.

When the veggies are roasted, the steak is cooked and the dressing is complete, it’s time to start building your bowl! Divide all of the ingredients evenly among the bowls. I like putting the grains on the bottom and building up from there …

Place the egg on top so you get that beautiful yolk running over the bowl when you cut into it!

When you’ve assembled your Buddha bowl to your liking, finish it off with the cashew dressing.

Other One-Bowl Meals

• Cobb salad
• Tuna pasta salad
• Kale Caesar salad
• Chicken paillard salad
• Harvest Mason jar salad
• Salmon kale salad

Buddha Bowl with Cashew Sauce

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 45 min
• Yield: 4
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Have you tried the trendy Buddha bowl? This easily customizable salad usually features grains and vegetables, is often vegan but can also include meat if you choose. This version is full of beautifully balanced ingredients, with a divine cashew dressing.

---

Ingredients

Salad Base

• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds
• 1 teaspoon garlic, minced
• 1 cup quinoa, uncooked
• 1 cup carrot shavings
• 5 broccolini stalks
• ½ cup lentils, cooked
• 1 cup sweet potatoes, chopped
• 1 cup spinach
• ½ pound flank steak, thinly sliced
• 4 eggs, poached
• 2 tablespoons sprouts
• ¼ cup red cabbage
• ½ teaspoon sea salt
• 1 teaspoon pepper

Cashew Sauce

• ¼ cup cashew butter, unsalted
• 1 tablespoon curry paste
• ¼ cup full-fat canned coconut milk
• 4 tablespoons coconut aminos

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400 degrees F.
2. Prep the veggies, including peeling the sweet potatoes and carrots.
3. Place sweet potatoes, carrots and broccolini on a baking sheet.
4. Coat evenly with avocado oil, salt and pepper. Bake for 20 minutes.
5. Cook the quinoa by putting in a small pan with just under 2 cups of water. Bring to a boil, reduce to simmer, cover and cook for 15 minutes.
6. In a pan over medium heat, combine sesame oil, garlic, beef and sesame seeds.
7. Cook until desired color is achieved, about 8–10 minutes.
8. In a small bowl, combine all cashew sauce ingredients and stir until well-combined.
9. Layer all ingredients divided evenly between 4 bowls for serving.
10. Top with cashew sauce.

• Prep Time: 20 min
• Cook Time: 25 min
• Category: Salads, Main Dishes
• Method: Oven, Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 (343g)
• Calories: 548
• Sugar: 7g
• Sodium: 451 (33% DV)
• Fat: 23g
• Saturated Fat: 7.1g
• Unsaturated Fat: 14.3g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 10.1g
• Protein: 30.4g
• Cholesterol: 116mg

The post Buddha Bowl with Cashew Sauce appeared first on Dr. Axe.

Plus, are you looking for new recipes that fall within the guidelines of the Mediterranean diet? My strawberry spinach salad does just that, as it’s full of fresh fruits and vegetables, healthy fats, nuts, seeds and high-quality cheese.

Not only does this strawberry spinach salad include nutrient-rich spinach, avocado and strawberries, but the dressing also packs a healthy punch with beneficial ingredients like extra virgin olive oil, apple cider vinegar and poppy seeds, which are high in minerals like manganese and play a role in many of the body’s chemical processes.

Strawberry and Spinach Health Benefits

Many of the health benefits associated with strawberry nutrition are due to the presence of free radical-fighting antioxidants, including uteolin, gallic acid, flavonols and quercetrin.

Strawberries are also beneficial to your health because they are rich in vitamin C, with one cup providing 149 percent of your recommended daily value.

And to point out one more benefit of eating strawberries, they promote detoxification and help the body to restore the proper digestion, promoting regularity and reducing inflammation. That’s why strawberries are one of the best ingredients for detox drinks.

Meanwhile, spinach nutrition is off the charts. It’s considered to be one of the world’s healthiest foods, with researchers identifying more than a dozen different types of flavonoid antioxidants alone that are present in spinach, not to mention all of its other vitamins, minerals and essential nutrients.

Spinach nutrition has powerful anti-inflammatory and antioxidant abilities, and if you combine that with its very low amount of calories, it is easily one of the most nutrient-rich foods in existence. Like strawberries, it’s a great way to detox your body, too.

Nutrition Facts

This recipe is simply loaded with nutrients. One serving of my strawberry spinach salad made using this recipe contains roughly the following :

• 331 calories
• 27.7 grams fat
• 19.1 grams carbohydrate
• 7.5 grams fiber
• 8.5 grams sugar
• 6.2 grams protein
• 238 micrograms vitamin K (264 percent DV)
• 4,342 IU vitamin A (186 percent DV)
• 62.6 milligrams vitamin C (83 percent DV)
• 1.2 milligrams manganese (71 percent DV)
• 5.7 milligrams vitamin E (38 percent DV)
• 158 micrograms folate (40 percent DV)
• 0.4 milligrams vitamin B2 or riboflavin (35 percent DV)
• 0.3 milligrams copper (35 percent DV)
• 161 milligrams phosphorus (23 percent DV)

How to Make Strawberry Spinach Salad

To start preparing this strawberry spinach salad, grab a small bowl to mix the ingredients for your dressing. Combine olive oil, apple cider vinegar, lemon juice, honey or maple syrup, ground mustard, poppy seeds and salt and pepper to taste.

Mix well, ideally using a whisk to fully emulsify.

Next, add your salad ingredients to a large bowl: spinach, chopped strawberries, chopped red onion, chopped avocado, crumbled goat feta cheese and chopped sprouted almonds.

Pour the poppy seed dressing into the salad and mix it all up until it’s well-combined.

Then I like to refrigerate the salad for about 20 minutes so that it’s served cold and crisp.

And there you have it — a nutrient-rich, heart-healthy and disease-fighting salad that can be served for lunch or dinner. Enjoy!

Other Great Salad Recipes

• Kale Caesar Salad with Salmon
• Mango Walnut Spinach Salad
• Quinoa Kale Salad with Dark Cherries
• Harvest Mason Jar Salad
• Arugula Salad with Pecorino
• Massaged Kale Salad
• Salmon Kale Salad

Print

Strawberry Spinach Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 30 min
• Yield: 4
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This is the perfect late Spring, early Summer salad featuring two of the ingredients stars of this time of year: strawberries and spinach. Combined with healthy fats via feta cheese, avocado and almonds, it’s also filling and delicious, especially topped by the poppy seed dressing.

---

Ingredients

Salad:

• 6 cups spinach
• 2 cups strawberries, chopped
• ½ red onion, chopped
• 1 avocado, chopped
• ¼–½ cup goat feta, crumbled
• ¼ cup almonds, chopped

Dressing:

• ½ cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1 tablespoon honey or maple syrup
• ¼ tablespoon ground mustard
• 1½ tablespoons poppy seeds
• se salt and pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a small bowl, mix all the ingredients for the dressing until well-combined and set aside.
2. Combine all the ingredients for the salad in a large bowl.
3. Pour the dressing into the salad and mix until well-combined.
4. Refrigerate for 20 minutes, then serve.

• Prep Time: 10 min
• Category: Salads, Side Dishes
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 serving (226g)
• Calories: 331
• Sugar: 8.5g
• Sodium: 128mg (9% DV)
• Fat: 27.7g
• Saturated Fat: 4.8g
• Unsaturated Fat: 21.5g
• Trans Fat: 0g
• Carbohydrates: 19.1g
• Fiber: 7.5g
• Protein: 6.2g
• Cholesterol: 8mg

The post Strawberry Spinach Salad with Poppy Seed Dressing appeared first on Dr. Axe.

But if you’re not familiar with eating kale, it can be a tough food to swallow, thanks to its slightly bitter taste. Luckily, this massaged kale salad will have you eating and loving the vegetable in no time.

This salad takes almost minutes to prepare and uses just a few ingredients. Make this massaged kale salad and become a fan of kale in no time!

Best Ingredients

The health benefits of kale are well documented. The leafy green is absolutely packed with vitamins, especially vitamins K and A. It’s a powerful anti-inflammatory food and brimming with antioxidants. It might even help prevent cancer.

Olive oil does the work of softening the kale. Real, high-quality extra virgin olive oil has well-researched anti-inflammatory compounds, antioxidants that fight free radicals and numerous heart-healthy fats.

Lemon juice helps deliver a zing to the flavor. It’s also loaded with vitamin C and powerful flavonoids, including quercetin, luteolin, apigenin and hesperidin. Quercetin, for example, helps reduce damaging inflammation, may work to relieve allergy symptoms and helps fight pain.

Pine nuts give a little color to the recipe, a nice chewy element as well as additional healthy fats. Pine nut nutrition contains a valuable list of powerful vitamins, minerals and other nutrients.

Lastly, dried cherries add a little sweetness and again, a chewy texture that works well for a kale salad.

How to Make Massaged Kale Salad

First, chop up the kale. Then, in a large bowl, add kale and massage in the olive oil, lemon juice and sea salt.

Then use your hands to massage all the ingredients together.

When the kale looks shiny, the massage kale salad is ready. Serve on four salad plates and add pine nuts and dried cherries. You’ll love the crunch the pine nuts add and the sweetness from the dried cherries — yum!

This massaged kale salad is excellent as a starter or a light lunch. You can even bulk it up and serve it for dinner by adding protein-rich grilled chicken, heart-healthy salmon or avocado slices for a dose of healthy fats. Enjoy your new favorite salad!

Other Great Salad Recipes

• Kale Caesar Salad with Salmon
• Zoodle Salad with Avocado Ranch Dressing
• Mango Walnut Spinach Salad
• Harvest Mason Jar Salad
• Arugula Salad with Pecorino
• Strawberry Spinach Salad with Poppy Seed Dressing
• Salmon Kale Salad

Print

Massaged Kale Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 5 minutes
• Yield: 4
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Kale is often used in warm dishes, but it can also serve as a great salad if you add the right ingredients and do some fun massaging. You’ll find this salad delicious and extra healthy.

---

Ingredients

• 12 ounces organic raw kale, chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• sea salt to taste
• ⅓ cup pine nuts
• ⅓ cup dried cherries, unsweetened

Cook Mode Prevent your screen from going dark

---

Instructions

1. Add kale to large bowl and massage oil, juice, and salt into kale until it becomes shiny.
2. Divide onto plates and top with nuts and cherries.

• Prep Time: 5 min
• Category: Salads
• Method: Massaging
• Cuisine: American

Nutrition

• Serving Size: 1 serving (124g(
• Calories: 222
• Sugar: 11.4g
• Sodium: 34mg (2% DV)
• Fat: 15.3g
• Saturated Fat: 15.3g
• Unsaturated Fat: 12g
• Trans Fat: 1.6g
• Carbohydrates: 20g
• Fiber: 3.8g
• Protein: 5.4g
• Cholesterol: 0mg

The post Massaged Kale Salad, with Pine Nuts & Dried Cherries appeared first on Dr. Axe.

One of my favorite dishes to experiment with is salad because it’s the best way to get a nutrient-dense and energy-boosting meal into your day, without tons of calories. But the key to preparing a salad is making sure it’s going to be satisfying and filling. You do that by layering a variety of ingredients, and making sure to get some healthy fats, complex carbohydrates and quality protein in there, too.

That’s exactly what I did with this Cobb salad recipe. Unlike your traditional Cobb salad that includes pork bacon and unhealthy salad dressing, my recipe calls for beef bacon and a homemade salad dressing that will you blow you away. This gluten-free and healthy Cobb salad recipe will keep you feeling full and energized, and you’ll enjoy every bite.

A Nutritious Cobb Salad?

Here’s the thing about Cobb salads — they aren’t all created equal. Some recipes call for pork bacon, blue cheese and dressings that are made with mayonnaise, poor-quality oils and too much salt. In these cases, a Cobb salad isn’t your most healthful option. But there are ways to make Cobb salads nutrient-dense and figure-friendly.

In preparing my Cobb salad, I opt for beef bacon. I choose to avoid pork because they are scavenger animals that can harbor common viruses and parasites. I think beef bacon is a much healthier, and just as delicious, option for your Cobb salad.

I’m also a fan of using goat cheese because it’s easier to digest and doesn’t lead to inflammation. Plus, it has a creamy texture that pairs perfectly with the avocado and hard-boiled egg in Cobb salad.

Another element of my Cobb salad recipe that makes it healthier than most recipes out there is my homemade dressing that’s made with the perfect combination of goat milk yogurt, avocado, avocado oil, jalapeño, cilantro, chipotle powder and lime. Whoa!

This dressing has a bit of a kick, and it takes this salad up a notch with its creamy texture and layered flavor. It really makes this salad so satisfying, and much healthier than using store-bought dressings that contain hidden ingredients.

Nutrition Facts

This is not a lunchtime salad that will leave you starving a couple of hours later. Clocking in at just over 500 calories, it’s loaded with protein at 38 grams, contains 32 grams of healthy fats and only 22 grams of good carbs.

Next check out the nutrient amounts, including over 100 percent of your Daily Value for vitamin A, K, C and B12. Meanwhile, it has over 80 percent DV of the minerals selenium, zinc and phosphorus. Wow!

One serving of my Cobb salad recipe contains roughly the following:

• 517 calories
• 38 grams protein
• 32 grams fat
• 22 grams carbohydrates
• 8 grams fiber
• 8 grams sugar
• 8,963 IUs vitamin A (384 percent DV)
• 200 micrograms vitamin K (223 percent DV)
• 160 milligrams vitamin C (214 percent DV)
• 2.8 micrograms vitamin B12 (118 percent DV)
• 51 micrograms selenium (93 percent DV)
• 7 milligrams zinc (91 percent DV)
• 566 milligrams phosphorus (81 percent DV)
• 480 IUs vitamin D (80 percent DV)
• 1 milligram vitamin B6 (79 percent DV)
• 0.8 milligrams vitamin B2 (74 percent DV)
• 0.59 milligrams copper (66 percent DV)
• 8 milligrams vitamin B3 (59 percent DV)
• 216 micrograms folate (54 percent DV)
• 763 milligrams sodium (51 percent DV)
• 2.2 milligrams vitamin B5 (46 percent DV)
• 5.9 milligrams vitamin E (40 percent DV)
• 0.6 milligrams manganese (35 percent DV)
• 327 milligrams calcium (33 percent DV)
• 90 milligrams magnesium (29 percent DV)
• 4.6 milligrams iron (26 percent DV)
• 1209 milligrams potassium (26 percent DV)
• 0.28 milligrams vitamin B1 (26 percent DV)

How to Make Cobb Salad

The first step is to prepare two boiled eggs. Simple place the eggs on the bottom of a pot and cover with cold water. Turn the stove to high heat and bring water to a rolling boil. Once it reached boiling, remove the pot from the heat and let the eggs sit in the water for 12 minutes for large eggs and 10 minutes for medium-sized eggs. Spoon out the eggs and run cold water over them until they’re cooled. Set aside. (Consider making more for a snack the next day.)

Meanwhile, cook the beef bacon in a sauté pan for four to five minutes on each side. Set aside when done.

Then make the dressing. In a food processor, combine the juice of one lime, half-cup cilantro, half-avocado, one tablespoon avocado oil, one teaspoon chipotle powder, one tablespoon goat milk yogurt and one jalapeño (remove the seeds).

Blend the ingredients until you have a smooth and creamy dressing. Then keep your dressing in the fridge until you use it.

Next, you’ll chop your salad ingredients. You need two cups chopped Romaine lettuce and two cups of chopped kale (remove the stems).

Next? One chopped green onion, two julienned radishes and two chopped roasted red peppers.

Then chop your two boiled eggs in fourths, chop four ounces cooked beef bacon and shred four ounces smoked or grilled salmon.

Alright, your ingredients are ready. Take out two bowls and layer your ingredients evenly. Start by adding in your leafy greens and green onion.

Then add in your radishes and roasted red peppers. Next, add your boiled eggs and smoked salmon. And finally, add in the beef bacon.

Finally, split one-fourth cup goat cheese crumbles between the two bowls and one-fourth cup chickpeas. Now your salad is ready for the dressing; simply drizzle it right on top.

If you have extra dressing, store it in the fridge and use it on your next salad. I hope you enjoy this healthy, versatile and satisfying Cobb salad!

Other One-Bowl Meals

• Buddha bowl
• Tuna pasta salad
• Kale Caesar salad
• Chicken paillard salad
• Harvest Mason jar salad
• Salmon kale salad

Cobb Salad Recipe With Avocado Dressing

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 30 minutes
• Yield: 2
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Unlike your traditional Cobb salad that includes pork bacon and unhealthy salad dressing, my recipe calls for beef bacon and a homemade salad dressing that will you blow you away.

---

Ingredients

Dressing

• 1 lime, juiced
• ¼ cup cilantro
• ½ avocado
• 1 tablespoon avocado oil
• 1 teaspoon chipotle powder
• 1 tablespoon goat milk yogurt
• 1 jalapeño

Salad

• 2 boiled eggs, sliced lengthwise
• 4 ounces beef bacon, cooked and chopped
• 4 ounces smoked salmon, shredded (or grill your own salmon)
• 2 cups Romaine, chopped
• 2 cups kale, chopped
• 2 radishes, julienned
• 1 green onion, chopped
• 2 roasted red peppers, finely chopped
• ¼ cup goat cheese crumbles
• ¼ cup chickpeas

Cook Mode Prevent your screen from going dark

---

Instructions

1. First, prepare the boiled eggs and cook the beef bacon.
2. For the eggs, place the eggs on the bottom of a pot and cover with cold water. Turn the stove to high heat and bring water to a rolling boil. Once it reached boiling, remove the pot from the heat and let the eggs sit in the water for 12 minutes for large eggs and 10 minutes for medium-sized eggs. Spoon out the eggs and run cold water over them until they’re cooled. Set aside.
3. For the beef bacon, cook for 4–5 minutes on each side in a sauté pan at medium heat.
4. For the dressing, combine dressing ingredients in a food processor and blend until smooth.
5. Keep the dressing refrigerated until use.
6. Layer all ingredients evenly between two bowls for serving: Romaine and kale on bottom, then radishes, green onion and red peppers; follow with beef bacon and salmon, then eggs, goat cheese and chickpeas.
7. Top with dressing and serve.

• Prep Time: 15 min
• Cook Time: 15 min
• Category: Main Dishes, Salads
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 517
• Sugar: 8g
• Sodium: 763mg
• Fat: 32g
• Saturated Fat: 8.2g
• Unsaturated Fat: 22.1g
• Trans Fat: 0.2g
• Carbohydrates: 22g
• Fiber: 8g
• Protein: 38g
• Cholesterol: 277mg

The post Cobb Salad Recipe with Avocado Dressing appeared first on Dr. Axe.

You might be thinking, how is a salad appropriate for cooler weather? With this salad, it is actually a medley of warming foods — including black rice, butternut squash and candied pecans — that can be served piping hot or make great leftovers.

Types of Candied Pecans

Candied pecans come in all varieties of sweetness and spices. I’m focusing on how to maximize the health potential of candied nuts while still having the right amount of sweet and salty flavors.

For these glazed pecans, I used one of my favorite all-natural sweeteners, maple syrup, and a pinch of sea salt to bring out the subtle sweetness.

You could certainly play around with spices for these sugared pecans and make spiced pecans or cinnamon pecans. For extra decadence, you could add some grass-fed butter to your pecan recipe to make praline pecans.

A little goes a long way in this candied pecan butternut squash salad.

Benefits of Pecans

The benefits of pecans and other nuts are enormous, including heart health, cancer prevention and brain booster. The pecan alone contains over 19 vitamins and minerals.

One serving of pecans (about one ounce or 28 grams) includes:

• 195 calories
• 4 carbohydrates
• 2.6 grams protein
• 20.3 grams fat
• 2.7 grams fiber
• 1.3 milligrams manganese (64 percent DV)
• 0.3 milligrams copper (17 percent DV)
• 0.2 milligrams thiamine (12 percent DV)
• 34.2 milligrams magnesium (9 percent DV)
• 1.3 milligrams zinc (9 percent DV)
• 78.2 milligrams phosphorus (8 percent DV)

How to Make Candied Pecans

Prepare to make your candied pecans by preheating your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper, and set aside.

Toss together raw pecans, maple syrup and sea salt until evenly coated, and spread across the baking sheet. Roast for 10 minutes, and remove from the oven.

You will have beautiful caramelized pecans.

Next, take your cubed butternut squash, and place it on a baking sheet. Pour a little avocado oil on the butternut squash with some sea salt.

Toss together the butternut squash until it is well-coated with the oil and salt. I roast mine for about 20 minutes at 400 F until the butternut squash starts to brown and soften.

I love butternut squash for its hearty texture, not to mention its beneficial impact on your health. This autumn squash is bursting with nutrients such as vitamins A, C and E, along with potassium, magnesium and manganese to name just a few.

The butternut squash is high in antioxidants and is a surefire immunity booster, especially helpful in these cold winter months. It makes a perfect pairing in this candied pecan butternut squash salad.

Assemble Your Candied Pecan Butternut Squash Salad

Another superfood I have added to this winter salad is black rice, or forbidden rice. It contains substantially higher levels of protein than other brown or white rice varieties, along with high levels of anthocyanin.

Using black rice keeps this candied pecan dish completely gluten-free and vegan as well.

Boil two cups of water in a large pot, and add in black rice. Turn heat down to simmer, and let rice cook for 40 minutes with a lid on.

After 40 minutes, remove rice from heat, and keep lid on the pot for an additional 10 minutes. Fluff rice with a fork, and set aside.

Take a small mixing bowl, and whisk together avocado oil, lemon juice, apple cider vinegar, maple syrup, ginger powder and sea salt. This salty-sweet dressing pairs perfectly with this fall salad.

You’re ready to assemble your candied pecan butternut squash salad. Take a large mixing bowl, and add in cooked black rice, candied pecans, roasted butternut squash and pour in the maple ginger dressing.

Toss together until it is well-combined, and top with chopped green onions. Serve this delightful salad warm alongside your other favorite fall dishes.

Other Healthy Squash Dishes

• Spaghetti squash casserole
• Butternut squash ravioli
• Acorn squash soup
• Roasted acorn squash
• Butternut squash soup

Candied Pecan Butternut Squash Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 55 minutes
• Yield: 6
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Looking for an autumnal or winter salad to warm you up? Try this Candied Pecan Butternut Squash Salad for a nourishing and filling meal.

---

Ingredients

• 1 cup black rice

Candied pecans:

• 2 cups raw pecans
• ¼–½ cup maple syrup
• 1 teaspoon sea salt

Butternut squash cubes:

• 1 large butternut squash, peeled and cubed
• 1 tablespoon avocado oil
• ½ teaspoon sea salt

Dressing:

• ¼ cup avocado oil
• 2 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 teaspoon ginger powder
• sea salt, to taste

Topping:

• 1 cup chopped green onion
• 2 cups arugula (optional)*

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large pot, boil two cups of water with one cup of black rice. Turn down heat to simmering for 40 minutes with pot lid on. Remove from heat and leave lid on for 10 minutes. Fluff with a fork once rice is cooked.
2. While rice is cooking, preheat oven to 400 F.
3. Line a baking sheet with parchment paper and set aside.
4. Toss raw pecans with maple syrup and sea salt and spread out on baking sheet.
5. Roast pecans for 10 minutes and set aside.
6. Place butternut squash cubes on a baking sheet, and toss with avocado oil and sea salt.
7. Roast for 20 minutes.
8. In a mixing bowl, whisk together avocado oil, lemon juice, apple cider vinegar, maple syrup, ginger powder and sea salt.
9. Assemble your salad in a large mixing bowl: Add in cooked rice, candied pecans, roasted butternut squash and toss with dressing.
10. Top with chopped green onions.
11. Serve warm. Add salad to the top of arugula, if desired.

Notes

• You can play around with spices for these sugared pecans and make spiced pecans or cinnamon pecans.
• You can add some grass-fed butter to your pecan recipe to make praline pecans.
• You can use a leafy green of your choice or just eat this “salad” with the rice, sans greens.

• Prep Time: 10 min
• Cook Time: 45 min
• Category: Salads
• Method: Oven, Stovetop, By Hand
• Cuisine: American

Nutrition

• Serving Size: 197g
• Calories: 549
• Sugar: 19.6g
• Sodium: 593mg
• Fat: 36.3g
• Saturated Fat: 3.6g
• Unsaturated Fat: 32.7g
• Trans Fat: 0g
• Carbohydrates: 55.2g
• Fiber: 6g
• Protein: 6.5g
• Cholesterol: 0mg

The post Candied Pecan Butternut Squash Salad Recipe appeared first on Dr. Axe.

Key Tabbouleh Ingredients

With just 29 calories per serving, cauliflower is full of anti-inflammatory nutrients and antioxidants, and it gives this tabbouleh salad heft while keeping it low-carb. This vegetable truly is one of the healthiest in the world.

Cauliflower is of course the star of this raw cauliflower tabbouleh recipe, but it’s not the only healthy ingredient. Here are some fo the other health tabbouleh ingredients in this version:

• Lemon juice: Lemon provides a zest along with a burst of vitamin C. It’s an antioxidant powerhouse that boost immunity and more.
• Olive oil: Extra virgin olive oil can do so many things for your health. From protecting the heart to supporting the brain and slowing aging, it’s a true super oil.
• Green onions: High in vitamins K, C and A, along with several B vitamins and minerals, green onions can keep calories low while adding flavor. Oh, and they help with blood clotting, boost immunity, and enhance heart and bone health.
• Tomatoes: Tomato nutrition is highlighted by lycopene, an antioxidant linked to enhanced immunity and known to combat inflammation.
• Parsley: Parsley is an herb commonly used in cooking and for good reason. It provides beneficial oils that can combat chronic disease and also support digestion, kidney health and more.

How to Make Cauliflower Tabbouleh Salad

Chop up a head of cauliflower. Then add it to the food processor, and pulse until it reaches a rice-like consistency. (Psst: You’ll do something similar when you make this cauliflower pizza crust, another favorite cauliflower recipe.)

Once the cauliflower is ready, combine it with the lemon juice in a large bowl. Add in the olive oil, parsley, green onions, tomatoes, salt and pepper next, and give it all a big stir.

Sneak a taste, and add more salt or pepper if necessary.

Now it’s time to let the flavors meld together. Cover the cauliflower tabbouleh salad for at least four hours, stirring every hour.

This is where the magic happens! When you’re ready to serve the salad, if it seems a bit dry, add in another splash of olive oil and lemon juice.

If you’re serving in the evening, I suggest making it that morning. If you’re serving for lunch, try preparing it the night before and stirring well in the morning.

This cauliflower tabbouleh salad is so easy to make and tastes great. Because it uses so few ingredients, try to find the freshest varieties possible. Your salad will thank you!

Try it with some of your other favorite recipes, such as falafel.

Cauliflower Tabbouleh Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 35 minutes
• Yield: 6
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Tabbouleh salad is a delicious staple in Middle Eastern cultures, but most recipes feature bulgur wheat. Try this cauliflower tabbouleh.

---

Ingredients

• 1 large head cauliflower
• ½ cup lemon juice
• ¾ cup extra virgin olive oil
• 1 bunch parsley, washed and chopped
• 1 bunch green onions, chopped
• 2 cups Roma tomatoes, chopped
• 1 teaspoon salt
• 1 teaspoon pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Chop cauliflower, then add to a food processor and pulse until rice-like consistency.
2. In a large bowl, combine the cauliflower and the lemon juice and stir well.
3. Add the olive oil and the parsley, green onions, tomatoes, salt and pepper.
4. Stir well.
5. Taste and add more salt and pepper if needed.
6. Cover and refrigerate for at least 4 hours, stirring once each hour.

• Prep Time: 35 min
• Category: Salads
• Method: Food processor
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 250g
• Calories: 292
• Sugar: 5g
• Sodium: 435mg
• Fat: 27.6g
• Saturated Fat: 3.9g
• Unsaturated Fat: 23.7g
• Trans Fat: 0g
• Carbohydrates: 11.3g
• Fiber: 3.8g
• Protein: 3.4g
• Cholesterol: 0mg

The post Cauliflower Tabbouleh Salad Recipe appeared first on Dr. Axe.

This Cucumber Tomato Salad recipe works perfectly as a side salad to nearly any summer meal, or you may choose to add either grilled salmon or blackened chicken for some more protein and a complete meal. Try it with falafel as well.

Key Ingredients

• Cucumber: Cukes are one of the lowest calorie veggies, yet supply powerful polyphenol compounds that can help naturally slow aging caused by oxidative stress.
• Tomato: Considered a high-antioxidant food and one of the best sources of the phytonutrient called lycopene in the world.
• Red onion: Studies suggest that that onion health benefits, such as enhanced immunity and cancer protection, are due to onion’s many antioxidants.
• Olive oil: Real, high-quality extra virgin olive oil has well-researched anti-inflammatory compounds, antioxidants that fight free radicals and numerous heart-healthy macronutrients.
• White wine vinegar: Research suggests that it could help stabilize blood sugar levels, lower cholesterol, promote proper pH balance and even boost weight loss.

How to Make

One of the easier salads to put together, first make the classic vinaigrette salad dressing. Why? Because you want the different ingredients to “marry” for around 10 minutes in order for the flavor to really pop.

Get out a wooden cutting board and a sharp knife. Cut off an eighth of a large red onion, then slice that third thinly and add to a medium-sized bowl. Add in the white wine vinegar (or red wine) and sea salt. Whisk up this mixture for nearly a minute and then let sit for around 10 minutes.

Meanwhile, with the sharp knife, dice up one large cucumber (or two medium-sized) before moving to the tomatoes, where a serrated “tomato knife” will usually work better. Dice those as well. Add both to a salad bowl.

Next, back with the sharp knife, cut off around a fourth of the red onion and dice. Then take a handful of fresh herbs (dill, parsley or basil will do well), and chop well. Add to bowl.

Go back to the dressing and whisk in the mustard and olive olive. Keep whisking until the dressing is fully emulsified. Add some freshly ground black pepper.

Drizzle the dressing on the salad and mix well. Add a protein on top, or enjoy as a side salad. You can also use tzatziki sauce as a wonderful Greek dressing.

Cucumber Tomato Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 20 min
• Yield: 2
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This recipe only requires a few ingredients that are usually abundant in farmers’ markets this time of year: cucumbers, tomatoes, red onion and fresh herbs. Coupled with a classic vinaigrette that incorporates that red onion, this is probably the most delicious yet simple salads one can make.

---

Ingredients

VINAIGRETTE DRESSING

• ⅛ red onion, sliced thin
• ½ tablespoon white wine vinegar (or red wine vinegar)
• ⅛ teaspoon sea salt
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• fresh ground black pepper, to taste

SALAD

• 1 large cucumber, diced
• 2 medium tomatoes, diced
• ¼ red onion, diced
• 1 tablespoon fresh herbs (dill, parsley or basil), chopped

Cook Mode Prevent your screen from going dark

---

Instructions

DRESSING:

1. Cut off an eighth of a large red onion, then slice that third thinly and add to a medium-sized bowl.
2. Add in the white wine vinegar (or red wine) and sea salt.
3. Whisk up this mixture for nearly a minute and then let sit for around 10 minutes.
4. After those 10 minutes, whisk in the mustard and olive olive. Keep whisking until the dressing is fully emulsified. Add some freshly ground black pepper.

SALAD:

1. Dice up one large cucumber (or two medium-sized) and two tomatoes. Add both to a salad bowl.
2. Cut off around a fourth of the red onion and dice. Add to bowl.
3. Take a handful of fresh herbs (dill, parsley or basil will do well), and chop well. Add to bowl.
4. Drizzle the dressing on the salad and mix well. Add a protein on top, or enjoy as a side salad.

Notes

This Cucumber Tomato Salad recipe works perfectly as a side salad to nearly any summer meal, or you may choose to add either grilled salmon or blackened chicken for some more protein and a complete meal.

• Prep Time: 10 min
• Category: Salads, Side Dishes
• Method: Chopping
• Cuisine: American

Nutrition

• Serving Size: 1 salad
• Calories: 114
• Sugar: 6g
• Sodium: 201mg (13% DV)
• Fat: 7.5g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Carbohydrates: 10.7g
• Fiber: 3.2g
• Protein: 2.7g
• Cholesterol: 0mg

The post Cucumber Tomato Salad Recipe appeared first on Dr. Axe.

This colorful salsa is a rainbow of nutrients and flavor. Made from nutrition-rich cucumbers, cherry tomatoes, bell peppers, onions and spicy jalapeño peppers, this green cucumber salsa with fresh tomatoes is just what you need to take your chips or tacos to the next level.

Key Ingredients

As I mentioned, this cucumber salad recipe is made with nothing but fresh ingredients. Here are the main players in this keto salsa:

• Cucumbers: As a low-calorie, hydrating food, cucumber is great for skin and detoxification. Thanks to its vitamin K content and antioxidants, it can also aid heart, metabolic, digestive, bone and immune health.
• Tomatoes: Tomato nutrition is high in vitamins C, A and K, along with lycopene. As a high-antioxidant food, the tomato can help combat chronic disease, protect eye health, support healthy skin and more.
• Bell peppers: Bell pepper nutrition provides a healthy dose of B vitamins, vitamins A and C, along with fiber. As low-calorie foods, these peppers can support healthy weight, immunity, vision, brain health and skin.
• Onion: Another food that packs a great nutritional punch, onion nutrition can help combat chronic illness, manage diabetes, defend against respiratory infections and so much more.
• Jalapeno: Many spicy foods are known to boost immune health, and jalapenos are no different. They’re high in vitamins C, B6 and K, and they provide vital minerals as well. In addition, jalapenos can help prevent bacteria growth and calm migraines.
• Lime juice: You’re likely accustomed to cucumber salsa with vinegar, but this recipe calls for lime juice instead for a burst of citrus.

How to Make Cucumber Salsa

This is truly the easiest recipe ever. Once you’ve seeded, chopped and diced, throw the ingredients into a large bowl.

You are literally done!

This cucumber salsa recipe is crunchy and delicious. It’s great with Tex-Mex dishes.

You could even sweeten things up a bit by adding some diced mango. I encourage you to add this cucumber salsa to everything. You won’t regret it!

Similar Recipes

Looking for other salsa recipes to try? Here are some of my other favorites:

• Pico De Gallo, or Salsa Fresca, Recipe
• Chunky Tomato Salsa Recipe
• Cranberry Salsa Recipe
• Mango Avocado Salsa Recipe
• Cowboy Caviar: The Best Hearty Salsa Alternative

Cucumber Salsa Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 10 minutes
• Yield: 6
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This cucumber salsa recipe is spectacular. It promotes healthy hair, nails and skin thanks to its healthy ingredients. Try it today!

---

Ingredients

• 3 cups cherry tomatoes, quartered
• 1 cup green, red and yellow peppers, chopped
• 2 medium cucumbers, peeled, seeded; chopped
• 1 jalapeño pepper, seeded & chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 4 tablespoons lime juice
• 1 teaspoon fresh parsley, minced

Cook Mode Prevent your screen from going dark

---

Instructions

1. Mix all ingredients together in a large bowl.

Notes

• You can add some sweetness to this salsa with some mango if you choose.
• This salsa make a great addition to several dishes, or you can eat it on its own as a snack.
• If the spice is too much for you, feel free to go mild my skipping the jalapeno.

• Prep Time: 10 min
• Category: Dips
• Method: By hand
• Cuisine: Mexican

Nutrition

• Serving Size: 182g
• Calories: 35
• Sugar: 4.3g
• Sodium: 7mg
• Fat: 0.33g
• Saturated Fat: 0.04g
• Unsaturated Fat: 0.29g
• Trans Fat: 0g
• Carbohydrates: 7.5g
• Fiber: 2g
• Protein: 1.4g
• Cholesterol: 0mg

The post Cucumber Salsa Recipe appeared first on Dr. Axe.

No matter your age or athletic activities, getting enough protein in your diet is important for everyone. Signs of a protein deficiency can range from moodiness to poor sleep to slow healing. This tuna macaroni salad recipe is a perfect and delicious way to get more protein in your diet. Plus, it’s such an easy dish to make.

Key Ingredients

But wait, is this recipe healthy? Tuna pasta salad, also called tuna macaroni salad or tuna noodle salad, is as healthy as the ingredients you put into it.

In this case, we use a low-mercury tuna, gluten-free pasta and a whole lot of nutrient-rich ingredients, including olives, tomatoes, bell pepper, capers and red onion.

This cold tuna pasta salad recipe is perfect to make on a Sunday evening so you have a quick and easy, yet well-balanced and healthy, lunch option for the week ahead!

Tuna is very high in protein as well as anti-inflammatory omega-3 fatty acids. It’s also rich in important nutrients, like:

• vitamin D
• selenium
• niacin
• riboflavin
• vitamin B12
• vitamin B6
• potassium
• zinc
• magnesium

As a rich source of niacin, tuna is excellent for cardiovascular health and balancing cholesterol levels. Niacin is also key to the healthy function of the skin, nervous system and digestive system.

Tuna’s impressively high vitamin B6 content means it’s a great choice for brain function, mood, energy levels and blood flow.

There are actually several varieties of tuna, and some can definitely be healthier than others. For example, Atlantic bluefin tuna’s high mercury content — plus its near extinction due to overfishing — lands it on my list of 17 Fish You Should Never Eat + Safer Seafood Options.

Mercury poisoning is definitely a concern when it comes to eating seafood. It’s an important topic in general, but it’s especially important when it comes to young children and pregnant women since excessive consumption of mercury-contaminated fish is known to have major negative effects on a child’s development.

So what about canned tuna? There are two main varieties of canned tuna you can find on store shelves: white albacore tuna or light tuna, which is typically skipjack.

According to data from the Environmental Protection Agency, canned light skipjack tuna usually has about a third of the mercury levels of albacore canned tuna. The EPA labels light canned tuna as a “best choice,” while white albacore canned tunas is a “good choice.”

For kids, the EPA recommends that a “best choice,” like light canned tuna from skipjack, can be eaten two times per week in the following amounts:

• Age 2: 1 ounce per serving
• Age 6: 2 ounces per serving
• Age 9: 3 ounces per serving
• Age 11 and up: 4 ounces per serving

The Food and Drug Administration recommends that women of childbearing age (between 16 and 49 years), especially pregnant and nursing women, eat two to three servings of “best choices” or one serving of a “good choice” fish per week. Again, light canned tuna makes the best choice list, while white albacore is on the good list.

For more information, check out the FDA’s Eating Fish: What Pregnant Women and Parents Should Know.

If you’re going to eat tuna, look for tuna that is light and skipjack. However, beware of light canned tuna that is from yellowfin tuna because this is said to have higher mercury levels similar to albacore.

In addition to tuna nutrition benefits, some other nutritional highlights of this creamy tuna pasta salad with veggies recipe include:

• Brown rice pasta: Pasta made from brown rice does provide carbohydrates like other pastas. However, brown rice pasta is gluten-free, and it is also full of vitamins and minerals, as well as fiber and protein to balance its carb content.
• Red onion: A red onion provides beneficial onion nutrition — plus it is especially high in quercetin, which has been shown to have anti-inflammatory and antioxidant effects.
• Bell pepper: Bell peppers are rich in vitamin C and vitamin A. They are also high in carotenoids called lutein and zeaxanthin. Research has shown that increased consumption of these carotenoids may decrease the risk of developing age-related macular degeneration.

How to Make Tuna Pasta Salad

Macaroni salad with tuna doesn’t require any serious culinary skills, so this recipe is friendly to even the most novice of cooks.

To prep for this recipe, you’ll need to have the olives, tomatoes, onion and peppers chopped up. You’ll also need to have your pasta cooked according to the package directions and allow it to cool down before adding it to the mixture.

That’s it! Now you’re ready to combine everything together.

First, you can add the cooked pasta and tuna to a large bowl.

Add in the red onion. Toss in the Kalamata olives.

The bell pepper (red, green and/or yellow) can go in next. Add in the capers.

Last but not least, add the Paleo mayonnaise and Dijon mustard to the bowl.

Mix it all together until well-combined.

Before serving, top the macaroni tuna salad with chopped green onions and microgreens for a boost of flavor and nutrients.

If you’re not going to eat the tuna pasta salad right away, keep it covered and refrigerated until ready to serve. Enjoy!

Other One-Bowl Meals

• Macaroni salad
• Buddha bowl
• Cobb salad
• Kale Caesar salad
• Chicken paillard salad
• Harvest Mason jar salad
• Salmon kale salad

Tuna Pasta Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 25 minutes
• Yield: 8
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Like tuna mac and cheese, tuna pasta salad is an easy way to take a classic pasta dish and significantly up its protein content.

---

Ingredients

• One 12-ounce box brown rice macaroni pasta, cooked
• Two 5-ounce cans wild-caught tuna
• ½ red onion, chopped
• ½ cup kalamata olives, pitted
• ½ cup bell peppers, chopped
• 2 tablespoons capers
• 1 cup cherry tomatoes, sliced
• ⅓ cup Paleo mayo
• ⅓ cup Dijon mustard
• ½ teaspoon salt
• ½ teaspoon pepper

TOPPINGS:

• ½ cup green onions, chopped
• ¼ cup microgreens

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook the pasta and chop the veggies.
2. Add all the ingredients to a large bowl, mixing until well-combined.
3. Keep refrigerated until ready to serve.
4. Top with chopped green onions and micro greens.

Notes

• Top the salad with green onions and microgreens if you choose for added flavor and nutrition.
• If you want to avoid mayo, you can use mashed avocado as the binder.
• Feel free to customize this recipe with your choice of vegetables added.

• Prep Time: 15 min
• Cook Time: 10 min
• Category: Meat & Fish, Salads
• Method: By hand
• Cuisine: American

Nutrition

• Serving Size: 152g
• Calories: 503
• Sugar: 2g
• Sodium: 300mg
• Fat: 8.6g
• Saturated Fat: 1.7g
• Unsaturated Fat: 6.9g
• Trans Fat: 0g
• Carbohydrates: 70.2g
• Fiber: 4.2g
• Protein: 34.1g
• Cholesterol: 34mg

The post Tuna Pasta Salad with Kalamata Olives and Cherry Tomatoes appeared first on Dr. Axe.

Not only is this recipe a great summer salad alternative, but it’s also completely gluten-free, as well as Paleo- and vegan- and vegetarian-friendly, too. Cucumber is naturally cooling, so eating this salad or other cucumber recipes in the hot summer months is a great way to prevent dehydration and overeating, while promoting detoxification and healthy digestion.

A Refreshing Summer Salad Alternative

Summer is the perfect time for a refreshing, cool and light salad. I like to switch it up sometimes and opt for a salad that’s a little different than your standard leafy green versions.

I love the texture of a cucumber salad — it has a nice crunch, and adding ingredients like tomatoes, basil, and green and red onions gives it an array of flavors, making the cucumber tomato salad really fulfilling.

Here’s a quick glance at some of the top health benefits associated with the ingredients in my cucumber salad recipe:

• Cucumber: Did you know that cucumber has a detoxifying and cleansing effect on the body? Cucumbers help cleanse the liver, and they are a natural diuretic food. Cucumber nutrition includes disease- and cancer-fighting antioxidants. Plus, this vegetable is very low in calories while providing vitamins and minerals like vitamin K, vitamin C, magnesium and potassium.
• Tomatoes: Tomatoes are rich in important antioxidants, vitamins and minerals, including lycopene, beta-carotene, flavonoids, folate, potassium, vitamin C and vitamin E. Tomato nutrition promotes heart health, reduces inflammation, benefits your skin and eyes, and protects your bones.
• Basil: There are so many benefits of basil, which are, in large part, due to its antioxidant content. Basil helps reduce inflammation, prevent diabetes, boost your immune system, protect your liver and fight cancer.
• Apple cider vinegar: There are a ton of apple cider vinegar uses, including its role as a natural detoxifier, acid reflux reducer and weight loss supporter. Apple cider vinegar is used to make the dressing for this cucumber salad recipe, and when combined with olive oil, it makes a much healthier alternative than any store-bought dressing.
• Olive oil: Real, high-quality extra virgin olive oil is full of anti-inflammatory compounds, antioxidants and heart-healthy macronutrients. Olive oil benefits include its ability to support brain health, fight cancer and mood disorders, boost skin health, balance hormones, and protect the heart from disease.

How to Make Cucumber Salad

To begin preparing this cucumber salad recipe, first make the dressing. All you have to do is mix 2–3 tablespoons of apple cider vinegar, 2–3 tablespoons of olive oil, ¼ teaspoon pink Himalayan salt and ¼ teaspoon of pepper.

Set the dressing aside, and take out a medium bowl to prepare your cucumber tomato onion salad.

You’ll need 12 kumato tomatoes, sliced in half, 1 quartered cucumber and ½ of a chopped red onion to start.

Next, add a chiffonade of eight basil leaves. To chiffonade basil, simply make a pile of leaves so one’s on top of the other, roll the leaves up so they look like a straw and chop it finely.

This creates strips of basil that are great as a garnish on any salad, including cucumber salad recipes.

Then, add in your last ingredient, two to three chopped green onions.

Now just add your dressing…

and mix it all up!

Just like that, you have a low-calorie, nutrient-dense salad that’s full of antioxidants and flavor. Enjoy!

Print

Cucumber Salad Recipe with Tomato and Onion

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 10 minutes
• Yield: 6
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This cucumber salad recipe with tomato and onion will leave you satisfied with a wide array of flavors and hydrating cucumber. Try it today!

---

Ingredients

• 1 cucumber, quartered
• 12 kumato tomatoes, sliced in half
• ½ red onion, chopped
• 2–3 green onions, chopped
• a chiffonade of 8 basil leaves

Dressing:

• 2–3 tablespoons apple cider vinegar
• 2–3 tablespoons olive oil
• ¼ teaspoon himilayan pink salt
• ¼ teaspoon pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Mix the dressing together in a small bowl and set aside.
2. In a medium bowl, mix together the salad ingredients.
3. Drizzle on the dressing, mix together thoroughly and serve.

• Prep Time: 10 minutes
• Category: Salads
• Method: By hand
• Cuisine: American

Nutrition

• Serving Size: 328g
• Calories: 108
• Sugar: 6.2g
• Sodium: 90mg
• Fat: 7.3g
• Saturated Fat: 1g
• Unsaturated Fat: 6.3g
• Trans Fat: 0g
• Carbohydrates: 10.5g
• Fiber: 3.5g
• Protein: 2.7g
• Cholesterol: 0mg

The post Cucumber Salad Recipe with Tomato and Onion appeared first on Dr. Axe.

But let’s be honest. Even though it has “salad” in the name, a typical Caesar salad isn’t the best for you.

That as, as I noted, until you meet my kale Caesar salad. We keep the basics — greens and that finger-lickin’ dressing — and then turn it up a notch. With salmon, apple slices and cheese, this is one healthy Caesar salad you won’t be able to get enough of.

Is Caesar Salad Actually Healthy?

Did you know that Caesar salad is actually named after a chef, Caesar Cardini, who created the dish in a rush to throw together a salad with the ingredients on hand? He certainly did quite well.

Caesar salads are super tasty. Sadly, there’s not much to them.

With just romaine lettuce, croutons, a creamy dressing and Parmesan cheese, there’s a serious lack of filling, fiber-rich ingredients or protein (aka the things that will help you feel full and satiated). It’s no surprise that you’re likely to be hungry soon after eating a regular Caesar salad.

Additionally, a classic Caesar salad is about 200 calories per cup. That doesn’t sound too bad until you realize that a restaurant serving of Caesar is about triple or quadruple that amount, and aside from the lettuce, there’s not too much nutritional value.

Yikes! Not so with this kale Caesar.

Nutrition Facts

This Caesar salad makeover is the salad you didn’t know you were missing, and it’s so good for you! In each serving of salad with the cashew cream dressing, you’ll get:

• 542 calories
• 37.81 grams carbohydrates
• 20.59 grams protein
• 38.21 grams fat
• 7 grams fiber
• 1.723 milligrams copper (191 percent DV)
• 2.779 milligrams manganese (154 percent DV)
• 114.6 micrograms vitamin K (127 percent DV)
• 7.24 milligrams zinc (91 percent DV)
• 1589 IU vitamin A (68 percent DV)
• 35.7 milligrams vitamin C (48 percent DV)
• 5.71 milligrams vitamin E (39 percent DV)

First, we’ll swap out some of the romaine lettuce for baby kale. You’ll get the superfood’s supply of vitamins A, C and K thanks to this simple swap, along with its anti-inflammatory benefits and antioxidants.

Kale is awesome for your heart — it lowers cholesterol — and helps get rid of toxins in the body. All hail the kale in this healthy salad!

A fun addition to this kale Caesar salad is the wild-caught salmon. I love using this oily fish instead of chicken to bulk up the salad for a ton of reasons.

Salmon is packed with vitamins, especially B vitamins and vitamin D, and it’s one of my favorite anti-inflammatory foods.

Best of all, salmon is loaded with omega-3 fatty acids.

Our bodies need omega-3s to stay healthy, but we’re not able to produce them on our own. That means we have to seek out foods that are rich in the fatty acids.

Omega-3s are fantastic at helping our heart keep ticking, keeping our brains sharp and even reducing the risk of cancer.

Not getting enough of this essential fatty acid can result in inflammation, allergies, a higher risk of cardiovascular disease and cognitive decline — especially as we age. In other words, you want to ensure you’re getting enough omega-3s!

Luckily, salmon is chock-full of the stuff, but be sure you opt for wild-caught salmon and not the farmed variety. Farmed fish have less nutrients than their wild counterparts and are more likely to have antibiotics, pesticides and other toxins.

One of my favorite changes in this kale Caesar salad is the addition of thin-sliced green apple. One of the best aspects of croutons is the crunch they add to an otherwise limp salad, but it has no real nutritional value. Adding crisp apple slices provides a delicious crunch that’s also good for you.

The delicious cashew Caesar dressing that’s drizzled on top is also totally dairy-free. You might find yourself whipping it up for other recipes, too.

How to Make Kale Caesar Salad

You can make this Caesar salad as a side dish or serve it as a main; it’s that good. Ready to chow down?

Start by making the cashew Caesar dressing and setting it aside. Then in a large mixing bowl, combine the kale and romaine.

Next, add in the sliced apple…

…and then the radish. There’s so much color going on in this kale Caesar salad!

Pour the dressing over the salad.

Then use your hands to mix it all up until it’s well-combined. We want a taste of that delicious cashew dressing in every bite!

Add the salad to a large salad bowl, and then finish it off with the final ingredients: the salmon, manchego cheese and green onions.

Sprinkle the salad with salt and pepper, serve and enjoy!

Other Great Salad Recipes

• Massaged Kale Salad
• Mango Walnut Spinach Salad
• Zoodle Salad with Avocado Ranch Dressing
• Harvest Mason Jar Salad
• Arugula Salad with Pecorino
• Strawberry Spinach Salad with Poppy Seed Dressing
• Salmon Kale Salad

Kale Caesar Salad with Salmon

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 8 minutes
• Yield: 2-4
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

With salmon, apple slices and manchego cheese, this is one healthy kale Caesar salad you won’t be able to get enough of. Try it today!

---

Ingredients

• 3 cups baby kale
• 3 cups romaine hearts, chopped
• 1½ green apple, thinly sliced
• 1 watermelon radish, thinly sliced
• 6–8 ounces wild-caught salmon, cooked
• ½ cup raw manchego, thinly sliced
• 3 tablespoons green onions, chopped
• ⅛ teaspoon sea salt
• ⅛ teaspoon pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make the dressing and set aside.
2. In a large mixing bowl, add the kale and romaine.
3. Add in the sliced apple and watermelon radish.
4. Pour in the dressing, and using your hands, mix until well-combined.
5. Transfer the salad mixture to a large salad bowl, and add in the salmon, manchego and green onions.
6. Sprinkle with salt and pepper.
7. Plate, serve and enjoy!

• Prep Time: 8 min
• Cook Time: 0 min
• Category: Salads
• Method: By hand
• Cuisine: American

Nutrition

• Calories: 542
• Sugar: 17.7g
• Sodium: 284mg
• Fat: 38.2g
• Saturated Fat: 5g
• Unsaturated Fat: 33g
• Trans Fat: 0.2g
• Carbohydrates: 37.8g
• Fiber: 7g
• Protein: 20.6g
• Cholesterol: 50mg

The post Kale Caesar Salad with Salmon appeared first on Dr. Axe.

Are you aware of the many health benefits of eggs, particularly antibiotic-free, organic and free range? It has so many nutrients that can fight disease plus keep you full for hours.

When I decide to make egg salad, I often stick to my favorite tried-and-true recipe. This traditional egg salad has no fancy ingredients or healthy hacks. But it’s the type of recipe that’ll make guests ask for the recipe.

Sometimes, like with this egg salad, there’s just no messing with a good thing.

How to Make Egg Salad

In a medium-sized pot, place the eggs on the bottom and fill over halfway with water. Bring to a boil. Once boiling, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for 12 minutes.

Remove the eggs from the hot water and place in a bowl with cold water and ice. Let it cool for 5 minutes. Remove the eggs from the cold water and peel, carefully. Begin each egg by cracking the top with the back side of a spoon.

Next place the hard boiled eggs into a mixing bowl and begin mashing them. Using a fork after placing the eggs in a large bowl makes this super easy.

Once the eggs are mashed, add the rest of the ingredients together and mix in the bowl. That’s it — you’re done! This egg salad is delicious on gluten-free toast or served over a bed of greens.

I encourage you to get creative with it, too. Try it for breakfast instead of your usual scrambled eggs, or add some other fixings and turn it into an egg salad burrito. However you eat this traditional egg salad, it will not disappoint.

Traditional Egg Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 22 minutes
• Yield: 4
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This traditional egg salad has no fancy ingredients or healthy hacks. But it’s the type of recipe that’ll make guests ask for the recipe.

---

Ingredients

• 6 hard boiled eggs, mashed
• ½ cup Paleo mayo
• ¼ cup chopped celery
• ¼ cup sprouted pecans
• 1 tablespoon each: chopped onion, dill and parsley
• sea salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a medium-sized pot, place the eggs on the bottom and fill over halfway with water. Bring to a boil. Once boiling, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for 12 minutes.
2. Remove the eggs from the hot water and place in a bowl with cold water and ice. Let it cool for 5 minutes.
3. Remove the eggs from the cold water and peel, carefully. Begin each egg by cracking the top with the back side of a spoon.
4. Chop eggs, celery and pecans.
5. Combine all ingredients together.
6. Serve chilled, on your favorite slice of bread or between two of them.

Notes

This egg salad is delicious on gluten-free toast, fresh wheat berry bread or served over a bed of greens.

• Prep Time: 10 min
• Cook Time: 12 min
• Category: Lunches, Salads
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 120 g
• Calories: 261
• Sugar: 2.5g
• Sodium: 288mg
• Fat: 22.3g
• Saturated Fat: 4.3g
• Unsaturated Fat: 8g
• Carbohydrates: 4.7g
• Fiber: 0.8g
• Protein: 10.2g
• Cholesterol: 290mg

The post Traditional Egg Salad Recipe appeared first on Dr. Axe.

Let’s face it: Many of us eat turkey just a few times a year, mainly around the holidays. It’s a shame, because the benefits of turkey, including turkey breast, are many: It’s a lean protein packed with vitamins and nutrients. Plus there are so many excellent leftover turkey recipes to use, as it can also make for a nice change of pace from your normal chicken meals.

In my Zesty Turkey Salad with Beans and Walnuts, for instance, the turkey is bursting with fresh flavors. And it’s so easy to make, it’s sure to become a regular dish on your menu.

How to Make Turkey Salad

We’ll start by tossing pulled, cooked turkey into a bowl. This is a terrific way to use up some of those Thanksgiving or Christmas bird leftovers! If you don’t have leftovers, you can also quickly cook up turkey meat in a pan and let it cool.

Now we’re ready to get the party started. To that naked chicken, we’re going to add a whole can of cannellini beans for a fiber boost. Then we’ll add chopped raw, nutrition-rich walnuts for a dose of healthy fats.

Time to give this salad its zest. I love using fresh herbs for maximum flavor: The parsley, oregano and tarragon flavors really shine through here. Then stir in the scallions, lemon juice, zest and extra virgin olive oil. Top it all off with freshly cracked black pepper and a little bit of salt. Give it all a big stir, and you’re done!

This recipe is so simple but so incredibly tasty. And thanks to the turkey, beans and walnuts, this turkey salad is hearty enough to be a complete meal. It tastes even better after about a day, when the flavors have had a chance to meld together.

My favorite trick is to prep the salad on Thanksgiving once everyone’s had his or her fill of turkey and stick the bowl in the fridge. The next day, lunch is ready with no extra work. You can easily substitute chicken, as well. Enjoy!

Print

Turkey Salad Recipe with Beans & Walnuts

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 10 minutes
• Yield: 6
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Have some leftover turkey? This zesty turkey salad with beans and walnuts is bursting with fresh flavors and easy to make.

---

Ingredients

• 2 cups pulled cooked turkey
• one 15-ounce can cannellini beans
• 3/4 cup chopped raw walnuts
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped green scallion tops
• 1 1/2 tablespoons minced fresh oregano
• 1 teaspoon minced fresh tarragon
• zest of 1–2 medium lemons
• juice of 1 medium lemon, about 6 tablespoons
• 3–4 tablespoons extra virgin olive oil
• 1 teaspoon fresh cracked black pepper
• 1/2 teaspoon salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a medium bowl, fold all of the ingredients together thoroughly.
2. Enjoy immediately or refrigerate for later use (flavors will be even better after a day).

Notes

This recipe tastes even better after about a day, when the flavors have had a chance to meld together.

• Prep Time: 10 min
• Category: Salads, Main Dishes
• Method: Chopping
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 385
• Sugar: 1g
• Sodium: 234mg
• Fat: 25.9g
• Saturated Fat: 5.7.g
• Unsaturated Fat: 18.9
• Carbohydrates: 22.2g
• Fiber: 8.8g
• Protein: 17.8g
• Cholesterol: 72mg

The post Zesty Turkey Salad with Beans & Walnuts appeared first on Dr. Axe.

Did you know that the benefits of beets include being high in antioxidants, reducing disease-causing inflammation, detoxing the blood and even reduce high blood pressure? But perhaps the most surprising fact about beets is how few people know what to do with them.

Whether you’re someone who routinely skips beets when purchasing produce or have already embraced them into your diet, you will love this roasted beet salad. While it takes an hour from start to finish, there’s very little hands-on time required — and this roasted beet and goat cheese salad just might turn you into a beet fanatic!

Key Ingredients

This roasted beet salad with goat cheese recipe is chock-full of healthy ingredients — including the dressing. Here are the main players that make this beet goat cheese salad shine:

• Beets: Beets are incredibly nutrient-dense, which is why they’re the star of this show. High in fiber, folate, manganese, potassium, vitamin C, magnesium, iron, copper and more, beets have been studied for their ability to relieve inflammation, promote heart health, aid detoxification, boost brain function, support digestion, enhance athletic performance and even aid weight loss.
• Goat Cheese: A great supporting actor in this beet and goat cheese salad is, of course, the goat cheese. It’s a great healthy fat source that also provides a host of protein, probiotics and calcium, making it a healthier choice than many varieties of cow cheese.
• Pear: Pear nutrition provides a good amount of fiber and vitamin C, and like beets, pears are good for the heart, weight, digestive system, bones and immunity.
• Honey: Along with heart-healthy olive oil and balsamic vinegar, honey helps make up the base of the salad dressing in this roasted beet salad recipe. Honey, particularly raw honey, is a true superfood that benefits just about every part and every function of the body.

Of course, the almonds, onions and orange juice/zest only add to the nutrition of this beet and goat cheese salad.

How to Make a Roasted Beet Salad

Let’s start by preheating the oven to and wrapping up the beets in parchment paper (healthier than aluminum foil). Make it easier to pull them out later by placing the wrapped beets on a baking pan.

When the oven is nice and toasty, slide the beets in and let the oven work its magic for the next hour or so.

Once the beets are tender, pull them out. Give them some time to cool off, then peel and cube them.

Look at that color!

While the beets are returning to a temperature at which you can handle them without scalding yourself, whisk together your dressing, with the orange juice, honey, vinegar, orange zest, mustard and oil. Then add in some nutritious onion, pear and cubed beets.

You’re almost there!

Divvy up the salad among four plates (or take an extra helping). Top each portion with goat cheese and heart-healthy almonds.

Now that is a salad!

I love how fancy this salad looks but also how easy it is to whip up for lunch or a light dinner. It’s a great way to introduce a new veggie to your family’s menu.

You could even add grilled chicken or fish to make this more hearty.

Roasted Beet Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dr. Josh Axe
• Total Time: 1 hour 15 minutes
• Yield: 4
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Whether you’re someone who routinely skips beets or already eat them, you will love this roasted beet salad.

---

Ingredients

• 3 medium beets with tops trimmed to 1”
• ¼ cup fresh orange juice
• 2 teaspoons honey
• 2 teaspoons balsamic vinegar
• 1 teaspoon grated orange zest
• 1 teaspoon Dijon mustard
• ½ teaspoon extra virgin olive oil
• 1 pear, cored and sliced
• ½ cup thinly sliced onion
• ¼ cup crumbled goat cheese
• 2 tablespoons sliced almonds, toasted
• salt and pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Wrap beets tightly in parchment paper.
2. Roast beets until tender, 50 to 60 minutes. Cool, peel and cut into cubes.
3. In a large bowl, whisk together orange juice, honey, vinegar, orange zest, mustard and olive oil. Season with salt and pepper to taste. Add pear, onion and roasted beets and toss to coat.
4. Divide salad evenly among 4 plates and serve topped with cheese and almonds.

Notes

• Feel free to skip the almonds if you don’t want the added crunch.
• Swap in other healthy dressings to change things up.

• Prep Time: 15 min
• Cook Time: 60 min
• Category: Salads
• Method: By hand
• Cuisine: American

Nutrition

• Serving Size: 1 salad
• Calories: 165
• Sugar: 14.2g
• Sodium: 124mg
• Fat: 7.3g
• Saturated Fat: 3.7g
• Unsaturated Fat: 3.6g
• Trans Fat: 0g
• Carbohydrates: 20.3g
• Fiber: 3.8g
• Protein: 6.4g
• Cholesterol: 15mg