You guys… My name is Natalie and I am addicted to strawberry salads. I can. not. stop. Maybe it’s the warm weather or maybe it’s the fact that strawberries are getting yummier (and cheaper) or maybe it’s the AMAZING dressing I came up with… But whatever it is I have been chowing down on this Strawberry & Greens Salad with Balsamic Tahini Dressing nonstop.
Let’s talk about this dressing real quick… I am usually just an oil and vinegar kind of girl when it comes to salads. One day, I wanted to add in a little tahini so I started throwing stuff in a jar and was SO happy with how it turned out. The maple syrup makes it a little sweet but the salt perfectly balances it out. Phenom. You’re gonna love it. My tip, double or triple the recipe and keep it in the fridge for easy access all week. It will solidify when cold but letting it sit on the counter for a few or stirring in a little hot water will loosen it right up.
I’ve no joke eaten this salad 10 times in the last two weeks. It’s great because you can customize it and add whatever toppings you please. The one thing I always keep constant… Strawberries and pecans. Trust me when I say the combination is to dieee for.
Check out all of these variation on my new favorite salad. I wasn’t kidding when I said I’ve been eating it multiple times a week!
Strawberry & Greens Salad with Balsamic Tahini Dressing
The combination of toppings and dressing in this salad makes for an unbelievably delicious salad! One that I've personally taken to eating multiple times a week. Try this salad and you'll surely add it to your weekly rotation too!
- 4 cups spinach (or other leafy greens)
- 1 cup sliced strawberries
- ½ cup pecans, toasted
- ½ avocado, cubed
- 1 cup edamame, cooked (or other beans)
- Splash of oil
- Salt and Pepper
Other Possible Toppings:
- Roasted chickpeas
- Brazil nuts (in place of pecans)
- Pepitas/ pumpkin seeds
- 3 Tbs. tahini
- 2 tsp. balsamic vinegar
- 2 tsp. maple syrup
- 2 Tbs. water (more for thinner dressing)
- 1/8 tsp. sea salt
- pinch of pepper
- Divide spinach between two plates. Drizzle a splash of oil over each, season with salt and pepper, and toss to coat.
- Divide the rest of topping between plates and top with dressing. Enjoy!
I don’t know about you, but I thought spring was supposed to be warm! I mean, I realize that this is Ohio, but going from 82 to 28 in a week is just plain torture. As a result of this flip-flop weather (and I don’t mean sunny with sandals) I have come down with some sort of gross nasal crud. To warm up and fight this icky drippy nose, this Mushroom Miso Soup is just perfect. Check it out if you too are mad at the weather and trying to decide whether to unpack the shorts or just live in a sweater forever….
The best part about this soup is that it comes together in seconds. Because, let’s be honest, no one feels like making anything complicated when they’re sick. Plus, it’s the last week of school and exams, presentations, and papers are consuming my life!
I combined a few different recipes for miso soups I’ve seen on the web including this one that used lemon and ginger in the soup. The addition of these two cleansing ingredients makes this soup a powerhouse for kicking the crud! Oh, and it makes the souuuuper (see what I did there…) delicious!
Making this only takes about 20 minutes, perfect if you’re under the weather or just need a little warm up! Try it today to soothe your cold weather frustrations!
The perfect comforting soup if you're feeling under the weather or are trying to warm up while waiting for spring!!
- 4-5 Tbs organic white miso
- 4 cups water
- 1 Tbs freshly grated ginger root
- 1 Tbs low-sodium tamari or soy sauce
- 1 tsp toasted sesame oil
- Juice of one lemon, 3-4 Tbs
- 8 oz. baby ‘bella mushrooms, thinly sliced
- 4 sheets of nori (dried seaweed), sliced into strips (optional)
- ½ block extra-firm tofu (optional)
- 1 Tbs sesame seeds
- 3 green onions, green parts only, sliced lengthwise
- Add water and miso to a small pot and heat over medium or medium-high heat.
- Add remaining ingredients through tofu, if using, and heat for 10-15 minutes.
- Meanwhile, toast the sesame seeds in a DRY pan, watching carefully, until lightly toasted.
- Divide the soup between two bowls and top with sesame seeds and green onion.
The miso and ginger may settle to the bottom of the pot or bowls while you make this. Whisking it gently mixes everything back together and ensures you get a spoonful of goodness each time.
Man. This semester hit me like a ton of bricks. It’s been over three weeks since I’ve posted because I spent the first two weeks of the semester without a computer. That means none of my pictures, no collection of recipes, and minimal sanity. But. Here we are. In February. Holy cow. And I’m here to tell you about this Cabbage Chopped Salad with Tahini Dressing!
I hope you all have been doing a good job keeping up on New Years resolutions! It can be hard stay focused in the New Year, as things don’t really seem to slow down. I don’t know about you but I’ve been busier than ever…. Because this is my last semester of school I’m trying to (1) kill it, (2) figure out what the heck I want to do, and (3) find that thing adults call a job… Yuck. Oh, and we’re moving. Sooo much excitement but a lot of stress and hard work. It’ll all be worth it!
What has been absolutely keeping me sane has been being 100% prepared every day for school. I have been doing my Sunday meal prep every week with plenty of snacks including chopped veggies, mini boxes of raisins, clementines, and these chocolate muffins (which I of course make into mini muffins because mini everything). I’ve been loving my Chickpea Salad but I decided to switch it up and make this chopped salad and it is so yummy.
Maybe it’s just me, but I get bored with the plain-old lettuce salads real quick. Don’t get me wrong I love me some leafy greens but sometimes enough is enough. Chopped salads totally flip the lunch game on its head. You get a little bit of everything with each bite! A friend in my class said to me “Are you eating coleslaw for lunch…?” I mean… Kinda. But no. I got my inspiration for this recipe here and love how the apples give it a perfect sweetness to counteract the slight bitterness of the tahini. And I added extra edamame for protein- just make sure you snag organic!
So there ya go! This salad makes a pretty decent amount and will definitely last you all week in the fridge. I portion it out into five Tupperwares and boom. Lunch all week. You’re welcome.
Cabbage Apple Chopped Salad with Tahini Dressing
This healthy lunch option is a breeze to throw together and will last in your fridge all week for easy lunch-packing!
- ½ small head red cabbage
- 1-2 carrots, peeled
- 1 green apple
- 1 small bag frozen edamame (about 2 cups)
- 3 green onions
- 1/3 cup chopped cashews or almonds (toasted)
For the Dressing:
- ½ cup tahini
- ½ cup water
- Juice of 1 lemon
- 1 Tbs rice wine vinegar
- 1” piece of fresh ginger, peeled and grated
- 2 large garlic cloves, minced/ grated
- ½ - 1 tsp salt
- ¼ tsp pepper
- Chop cabbage into a few large pieces and add to food processor. Pulse until broken down into small, bite-sized pieces but do not over-process. (Alternatively, you can chop the cabbage very small with a knife.) Add to a large bowl.
- Repeat process with carrots or use a grater to shred the carrots and add to the cabbage bowl.
- Chop the green apple into small pieces and slice the green onions thinly and add to the bowl.
- Meanwhile, cook the edamame according to package directions- usually just boil until they float and then drain over a colander. Add to bowl once cooled slightly.
- Mix all dressing ingredients in a bowl with a whisk (or a jar with a tight-fitting lid) and combine well.
- Toss veggies with dressing well, making sure all pieces are coated. Top with chopped cashews (and cilantro if desired) and enjoy!