Spring Asparagus Salad

Asparagus is one of the first vegetables in season in Illinois, and will be available at Farmer's Markets starting this month! This is a great recipe to enjoy some fresh spring asparagus!

Note: We even have dairy-free blue cheese available at the store for people with dairy-free and vegan diets.

INGREDIENTS:

1 1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces

2 small tomatoes, cut into wedges

3 tablespoons cider vinegar

3/4 teaspoon Worcestershire sauce

1/3 cup sugar

1 tablespoon grated onion

1/2 teaspoon salt

1/2 teaspoon paprika

1/3 cup canola oil

1/3 cup sliced almonds, toasted

1/3 cup crumbled blue cheese, optional

See the entire recipe and directions at Taste of Home.

Broccoli Salad with Sunflower Seeds and Cranberries

This is a wonderful, healthy salad that’s full of antioxidants! We have new organic sunflower seeds and dried cranberries at the store as well as vegan mayonnaise that are perfect in this recipe!

INGREDIENTS:

4 cups broccoli florets chopped

• 1/4 cup sunflower seeds

• 1/4 cup dried cranberries

• 1/4 cup vegan mayonnaise

• 1 Tbsp apple cider vinegar

• salt and pepper to taste

See the entire recipe and directions at Meal Planner Pro.

Spring Greens Salad (GF & Vegan)

This is a delicious spring salad that is wonderfully fresh and delicious!

INGREDIENTS:

For the salad:

½ cup quinoa , rinsed and drained

1 tsp ground turmeric

Salt & pepper to taste

A bunch of fresh asparagus (7-8 spears), cut in half

1 tsp olive oil

½ cup fresh peas

½ cup sweetcorn (fresh or tinned)

½ cucumber , thinly sliced

2 big handfuls of spinach leaves

2 tbsp pine nuts

A bunch of fresh mint leaves , roughly chopped

2-3 sprigs of spring onions

1 avocado , thinly sliced

Juice of ½ lemon

For the dressing:

3 tbsp olive oil

1 tsp balsamic vinegar

1 tsp lemon juice

Honey or maple syrup to taste

See the entire recipe and directions at Fit Foodie Nutter.

Lentil Salad with Tomato and Dill

My cousin found this recipe and said it made a delicious, light summer meal. She also added a bit feta cheese to make it a little more substantial for dinner.

INGREDIENTS:

1 cup dried lentils (preferably small French lentils)

1 large garlic clove, chopped

1 teaspoon salt, or to taste

3/4 lb tomatoes, diced (2 cups)

4 large scallions, thinly sliced (3/4 cup)

1/4 cup chopped fresh dill

1/4 cup thinly sliced fresh basil

3 tablespoons red-wine vinegar, or to taste

1/4 cup extra-virgin olive oil

1/4 teaspoon black pepper

See the entire recipe and directions at Epicurious.

Moroccan Carrot Salad

We all know that we should eat more vegetables but sometimes that’s hard. This salad makes it easy and it’s tasty.

Ingredients:

• 5-6 large carrots, finely grated (about 4 cups grated)

• 1 shallot, thinly sliced

• 1/2 cup parsley, chopped

• 1/3 cup raisins

• juice of 2 lemons (~1/3 cup)

• 1/4 cup olive oil

• 1 teaspoon salt

• 1/2 teaspoon garlic powder

• 1/4 teaspoon cumin

• 1/4 teaspoon coriander

• pinch of cayenne pepper (~1/8 teaspoon)

• pinch of black pepper

See the entire recipe and directions at paleomg.

Roasted Asparagus Salad with Chickpeas and Potatoes

This is a wonderful salad that is made especially delicious by the addition of fresh asparagus that is found at the Palos Heights Farmer’s’ Market!

Ingredients

• 2 medium gold or red potatoes (about 10 ounces)

• 1 cup cooked chickpeas

• 1 bunch asparagus, trimmed and sliced into 1-inch pieces

• 1 small onion cut into thin wedges

• 2-3 cloves garlic, unpeeled

• 1/4 cup fat-free balsamic vinaigrette 

• Salt and freshly ground black pepper to taste

See the entire recipe and directions at the Fat Free Vegan Blog.

Marinated Lentil Salad

I am a bean lover, and lentils are one of my very favorites. They’re quick cooking when compared to other legumes and are low in calories but high in plant protein, iron, folate, and fiber! This delicious salad is a great way to serve them, and it’s especially nice since it stores well.

Ingredients:

LEMON GARLIC DRESSING

• 1 lemon

• 1/4 cup olive oil 

• 2 cloves garlic, minced 

• 1/2 Tbsp dried oregano 

• 1/2 tsp salt

• Freshly Cracked Pepper

SALAD

• 1 cup dry brown lentils 

• 1/2 bunch parsley 

• 1 pint grape tomatoes 

• 1/4 small red onion 

• 2 oz feta, crumbled (if you’re dairy free like me, it’s still delish without the feta)

See the entire recipe and directions at Budget Bytes.

Asparagus Greek Chopped Salad

Asparagus is such an unexpected ingredient and a really delicious addition to a Greek salad. Spring is the best time for fresh, beautiful asparagus, and it tastes absolutely wonderful in this recipe!

INGREDIENTS:

FOR THE ASPARAGUS

½ lb asparagus

1 tbsp olive oil

salt and ground black pepper

FOR THE SALAD

1 cup cherry tomatoes — cut in half

½ medium red onions — sliced

1 cup yellow bell pepper — chopped

1 cup cucumber — chopped

1 cup Kalamata olives

1 tbsp feta cheese — chopped

FOR THE DRESSING

1 tbsp freshly squeezed lemon juice

2 tbsp extra virgin olive oil

1 clove of garlic — minced

Salt and fresh ground black pepper to taste

See the entire recipe and directions at Primavera Kitchen.

Edamame Quinoa Salad

With March on the way, I'm basically pretending it's spring. Well, this is a perfect salad for pretending it's springtime, it's fresh and delicious- plus it's full of good vegetarian protein!

Ingredients
2 cups uncooked quinoa
4 cups water
1/2 teaspoon salt
1 cup celery , sliced
1 (15-oz) can corn, drained
1 (15-oz) can garbanzo beans, rinsed and drained
3/4 cup cilantro, finely minced
1 heaping cup dried cranberries
1 (12-oz) package edamame, cooked and shelled
2 red bell peppers, diced
1 cup sliced almonds (or any nut you like)
3 Tablespoons olive oil (more or less to taste)
5 Tablespoons lime juice (more or less to taste)
salt to taste

See the full recipe and directions at The Girl Who Ate Everything.

Deconstructed Falafel Salad

This salad is absolutely amazing and gives a healthier spin on traditional falafels.

Ingredients:

1 bundle of kale, torn into pieces
2 cans of garbanzo beans, drained and patted dry
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1/2 English cucumber, julienned
large handful of small tomatoes, sliced in half
1/2 red onion, sliced thin
1/2 bundle of cilantro, finely chopped
1/4 bundle of flat leaf parsley, chopped
1 bundle of mint, chopped
1/3 cup of tahini
juice of 2 lemons
2 cloves of garlic
water
sea or kosher salt and freshly ground black pepper
olive oil
pita or lavash chips

See the entire recipe and directions at Honestly Yum.

Chopped Chickpea Greek Salad

This fresh salad is bursting with flavor, and the added chickpeas give an extra boost of protein and fiber!

INGREDIENTS

For the salad:
1 (15 oz) can of chickpeas, rinsed and drained
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1/2 small red onion, chopped
15 grape tomatoes, halved (about 1 cup)
1/3 cup pitted kalamata olives
1 medium cucumber, sliced and quartered
4 oz feta cheese, crumbled or cut into 1/2 inch cubes

For the dressing:
1 tablespon olive oil
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
freshly ground salt and pepper, to taste

Read the entire recipe and directions at The Ambitious Kitchen.

Grilled Summer Vegetable Salad

This salad is perfect for an evening out on the patio enjoying an early summer evening!

1 medium eggplant
3 ears corn
2 medium zucchini
2 small or one medium summer squash
1 whole red onion
1 bunch asparagus
1 red pepper
¼ cup herb infused oil, for grilling
2 pounds mixed grape, cherry and mini sunglow tomatoes (or any of your own favorite varieties)
¼ cup fresh basil leaves, cut into a thin chiffonade
4 ounces Gorgonzola or blue cheese, crumbled

For the Dressing:

¼ cup herb infused oil
Zest of half a lemon
Juice from one lemon (1/4 cup)
1 teaspoon Dijon mustard
½ teaspoon salt
Few grinds black pepper

See the entire recipe and directions at A Family Feast.

Strawberry, Spinach, and Asparagus Salad

All three of these ingredients can be found at our local farmer's markets! The Palos Heights Farmer's Market is on Wednesday mornings at the municipal lot at 122nd and Harlem!

2 cups fresh asparagus cut into 1-inch pieces
2 heaping cups fresh spinach
2 cups fresh strawberries, sliced in half
1 large spring onion, chopped
1/2 cup pea shoots
2 tablespoons sliced almonds
1 ounce goat cheese, crumbled
juice from 1/2 lemon
2 tablespoons olive oil
1 tablespoon honey
salt and freshly ground black pepper, to taste

See the entire recipe and directions at Spoonful of Flavor.

Asparagus Pasta Salad

This recipe is made especially delicious with the fresh spring asparagus that's available now! It can also easily be made gluten free by substituting gluten free pasta!

8 oz. penne pasta, uncooked (gluten free if desired)
1 lb. asparagus, trimmed and cut into 2 inch pieces
1 cup halved cherry tomatoes
1/3 cup thinly sliced purple onion

For the dressing:
1/3 cup plain Greek yogurt (if dairy free, substitute Tofutti sour cream or blended tofu)
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp freshly chopped parsley
1 tsp sugar
1 tsp lemon zest
salt and pepper to taste

See the entire recipe and directions at I Wash, You Dry.

Simple Hummus Lettuce Wraps

Disclaimer: This is barely a recipe.  It is delicious, however, and sometimes we need a reminder of simple, delicious foods to eat that really don't take much time at all. 

We have a large selection of hummus on sale at the store (50% off while supplies last!) in different varieties that are perfect for making your own lettuce wraps. They're even good for picky child eaters since they can assemble them entirely on their own.

What You’ll Need:

Butter Lettuce (also called “Living Lettuce”)
Large Carrots
Cucumber
Baby Bell Peppers.
Fresh Basil
Fresh Cilantro
Your choice of Hummus
Kosher salt

See more information at directions at Treats with a Twist.

Summer Salad with Amaranth and Chickpeas

Amaranth is a grain well known in Mexico and Guatamala, but less so in the United States, which is unfortunate, since it's a fantastic, high protein, gluten free grain. Amaranth is a tiny grain that can be boiled like rice or quinoa, but it can also easily be popped like popcorn! This is a simple recipe that is a delicious introduction to a grain that definately deserves more notoriety!

Ingredients:

½ cup cooked ( via package instructions) amaranth and ¼ cup toasted Amaranth
2 cups diced cucumber, seeds removed
½ cup finely chopped red onion
¼ cup chopped fresh mint
¼ cup chopped fresh flat-leaf parsley
¼ cup toasted amaranth
2 tablespoons canola blend salad oil
3 tablespoons lemon juice
¼ teaspoon coarse sea salt
¼ teaspoon crushed red pepper
1 can Garbanzo beans (chickpeas)

See the entire recipe and directions at Growing Up Bilingual.

Vegan Superfood Detox Salad

This salad has such a delicious and unique combination of flavors- plus it's absolutely great for you!

Ingredients:

1 cup quinoa
2 cups vegetable broth or water
1 can garbanzo beans (or 2 cups cooked garbanzo beans)
2 cups mixed berries
5 ounces arugula
2 tablespoons hemp seeds
Sea salt and black pepper, to taste
Cashew-Cilantro Dressing
⅓ cup cashews
½ cup water
3 tablespoons chopped cilantro
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
¼ teaspoon sea salt

See the entire recipe and directions at Calmful Living.

Avocado and Three Bean Salad

This is a wonderful salad to bring to backyard get-togethers this summer! It's quick to put together and is bursting with flavor, plus it's high in plant protein and fiber!

Ingredients:

1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can red kidney beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
1 (15 oz) can whole kernel corn, drained (or substitute fresh)
1 large orange or red bell pepper, diced
12 grape or cherry tomatoes, halved
1 bunch cilantro, chopped
2 large avocados, peeled, pitted and diced
juice of 2 limes
1/2 cup olive oil
salt and pepper to taste
2 cloves garlic, mashed or finely diced

See the entire recipe and directions at Noble Pig.

Raw Tabouli Salad (Grain Free)

I love tabouli salad (it’s a Middle Eastern salad that is so refreshing and healthy!), and this is a neat spin on it. Usually tabouli contains bulgur wheat, but this recipe uses shelled hempseeds instead of the wheat- a neat idea that had never even occurred to me. 

Ingredients:

•    1 cup fresh parsley
•    1/2 cup fresh mint leaves*
•    1/4 teaspoon sea salt (I used 1/4 + 1/8 teaspoon)
•    4 medium yellow vine or Jersey tomatoes, chopped (I used 2-3 large red tomatoes)
•    1 cup shelled hemp seeds
•    2 tablespoons hemp oil (I used olive oil)
•    2 tablespoons freshly squeezed lemon juice

*If I can’t find mint leaves, usually I’ll just substitute the mint for a bit more parsley, or even some fresh spinach. Another nice option is adding a bit of green onions to this recipe. I also usually add a bit more olive oil and lemon juice. 

See the entire recipe and directions at Oh She Glows

Quinoa Salad with Grilled Vegetables

This salad is the most gorgeous thing ever, and is fantastic for end of summer barbecues! Grilling the vegetables gives them such a delicious, smoky flavor, and quinoa is a wonderful, high protein grain.

Ingredients:

1 large red onion, peeled, trimmed, sliced
1 large red bell pepper, cored, seeded, sliced
1 large yellow bell pepper, cored, seeded, sliced
1 medium zucchini, sliced lengthwise
1 medium yellow squash, sliced lengthwise
1 medium eggplant, trimmed, sliced
2 large portobello mushrooms, stemmed
1 pound asparagus spears, ends trimmed
1/4 cup olive oil
2 tablespoons white balsamic vinegar
2 cloves fresh garlic, crushed
1 teaspoon dried thyme
Sea salt and ground pepper, to taste
2 ears of fresh corn, corn silk removed, husks on
3 cups cooked quinoa
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
Extra virgin olive oil, to taste
Juice from 1 lemon
Sea salt and ground pepper, to taste

Read the entire recipe and directions at The Gluten Free Goddess.