Place the kale in a large bowl. Massage the kale with your hands for 1-2 minutes to soften it. It should turn a dark green color.
Top kale with sunflower seeds, red onion, radishes, and strawberries.
Before serving, toss with 1/3 cup of the dressing.
Gather all ingredients and equipment.
Shred chicken by hand into chunks.
Place the chicken in a food processor and pulse chicken several times to finely chop.
Combine chopped chicken, mayonnaise, yogurt, garlic powder, onion powder, dill, salt, and pepper in a small bowl.
Top each Wasa cracker with half of the chicken salad and serve immediately.
Bring a medium sized pot of water to a boil over high heat.
Blanch green beans by boiling until they just turn bright green (about 1 minute).
Fill a bowl with ice and cover with water.
Use tongs or a slotted spoon to add green beans to the ice water to cool and stop the cooking process.
In a separate medium bowl, whisk together the lemon juice and zest, salt, pepper, and garlic.
Slowly drizzle in olive oil while whisking.
Toss the vinaigrette with the green beans and red bell pepper.
Top with the almonds and serve.
If not serving right away, keep the almonds on the side so that they do not get mushy.
Wash and dry greens. Place in a large bowl.
Top the greens with sliced apple, tomatoes, cucumber, olives, and blue cheese.
Right before serving, toss with 3 Tbsp of the vinaigrette.
Gather all ingredients and equipment.
In a small container with a lid (such as a jar), combine oil, vinegar, mustard, seasonings, and shallot. Shake well to combine.
Refrigerate and use as needed. Shake well before each use.
Gather all ingredients and equipment.
In a small bowl, make the dressing by combining soy sauce, vinegar, sesame oil, garlic, ginger, sugar, and red pepper flakes. Set aside.
Cut cucumbers crosswise in half, then cut lengthwise in half to create 8 pieces roughly 4 inches long.
On your cutting board, place a cucumber piece cut side down. Lay the blade of the knife flat on top of the cucumber. Using the heel of your other hand, press down to smash the cucumber and crack the skin. The flesh will begin to break, seperating the seeds.
Repeat on all cucumber pieces. Once smashed, break or slice diagonally into bite size pieces.
In a medium bowl, toss the cucumbers with the dressing.
Top with toasted peanuts and cilantro to serve.
Gather all ingredients and equipment.
In a small bowl, make the dressing by combining soy sauce, vinegar, sesame oil, garlic, ginger, sugar, and red pepper flakes. Set aside.
Cut cucumbers crosswise in half, then cut lengthwise in half to create 8 pieces roughly 4 inches long.
On your cutting board, place a cucumber piece cut side down. Lay the blade of the knife flat on top of the cucumber. Using the heel of your other hand, press down to smash the cucumber and crack the skin. The flesh will begin to break, seperating the seeds.
Repeat on all cucumber pieces. Once smashed, break or slice diagonally into bite size pieces.
In a medium bowl, toss the cucumbers with the dressing.
Top with toasted peanuts and cilantro to serve.
Gather all ingredients and equipment.
After trimming the woody asparagus ends, use a vegetable peeler to peel asaparagus ribbons lengthwise from each spear, getting 3-4 ribbons per spear. Chop remaining center of stalks crosswise into 1/4 inch rounds. Place in bowl.
Use a peeler to shave the parmesan and set aside.
Drizzle with asparagus with oil, lemon juice, salt, and pepper. Top with parmesan cheese and toss to combine. Serve.
Gather all ingredients and equipment.
After trimming the woody asparagus ends, use a vegetable peeler to peel asaparagus ribbons lengthwise from each spear, getting 3-4 ribbons per spear. Chop remaining center of stalks crosswise into 1/4 inch rounds. Place in bowl.
Use a peeler to shave the parmesan and set aside.
Drizzle with asparagus with oil, lemon juice, salt, and pepper. Top with parmesan cheese and toss to combine. Serve.
Place the kale in a large bowl. Massage the kale with your hands for 1-2 minutes to soften it. It should turn a dark green color.
Top kale with sunflower seeds, red onion, radishes, and strawberries.
Before serving, toss each salad with 2 Tablespoons each of the dressing.
