Valerie's Kitchen

140K views · 6.4K reactions | Mom’s mediterranean chopped salad✨ Dressing:▪️1/4 Cup Extra-virgin Olive Oil▪️2 Tbsp Fresh Lemon Juice▪️1 Tbsp Red Wine Vinegar▪️1/2 a Shallot, finely chopped▪️1 Garlic Clove, finely chopped▪️1 Tbsp Dried Oregano▪️1/2 tsp Kosher Salt▪️1/4 tsp Black Pepper▪️ Salad:▪️1 Small Head Romaine Lettuce (11 oz), sliced in small rectangles▪️1 Small Head Radicchio (8 oz), core removed and sliced in small squares▪️1/2 of an English Cucumber (5 oz), sliced in cubes▪️1/4 of a Red Onion (2 oz), sliced thin▪️1 Cup Cherry Tomatoes, sliced in half▪️4 oz Salami, diced small (waxy casing removed)▪️15 oz Can Garbanzo Beans, drained and rinsed▪️1/2 Cup Drained Pitted Kalamata Olives▪️1/2 Cup Drained Sliced Pepperoncinis▪️1/2 Cup Feta Cheese (4 oz), crumbled▪️ 🌱Vegan Modification: Sub in a diced avocado for salami, and plant-based cheese for feta (or leave it out) 1️⃣ Make the dressing: In a small bowl, add the olive oil, fresh lemon juice, red wine vinegar, shallot, garlic, dried oregano, kosher salt, and black pepper. Whisk until fully combined and let sit for a few minutes to allow the flavors to meld. 2️⃣ Make the salad: In a large bowl, add romaine lettuce, radicchio, cucumber, red onion, cherry tomatoes, salami, garbanzo beans, Kalamata olives, pepperoncinis, and feta cheese. Whisk the dressing and drizzle it on the salad. Toss to combine. Divide onto plates and enjoy! ⏲30 minute total prep + cook time Recipe serves 4 (entree portion) For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 | Maxi's Kitchen

44K views · 377 reactions | Winter Fruit Salad: https://www.chelseasmessyapron.com/winter-fruit-salad/ | Chelsea's Messy Apron

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2.5K views · 250 reactions | Nourishing Couscous Salad👇🏼😍 Crunchy chickpeas, roasted pumpkin, parsley, red onion, cucumber, cranberries and sesame with a creamy tahini dressing. I made this nourish bowl style but decided to toss it all together, it was perfect and filling! If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @tessbegg for more recipes🌿 Serves 3 Roasted pumpkin: 500g butternut pumpkin, peeled and diced Drizzle of olive oil 2 tsp smoked paprika Generous pinch of salt and pepper Roasted chickpeas: 420g can chickpeas, drained and rinsed Drizzle of olive oil 1 tsp garlic powder 1 tsp cumin powder 1 tsp smoked paprika Generous pinch of salt and pepper Tahini (or swap for hummus as the base instead): 1/2 cup hulled tahini Juice from 1 lemon (3-4 tbsp) 1 tbsp agave or maple syrup Pinch of salt and pepper Water to thin (3-4 tbsp roughly) Couscous: 1 cup wholemeal couscous 1 1/2 cup boiling water or vegetable stock Other: 1/2 red onion, finely diced (roughly 1/2 cup chopped) 1 bunch of parsley, finely chopped (roughly 2-3 cups chopped) 1/2 lemon 2 tbsp sesame seeds 1/3 cup dried cranberries or fresh pomegrante 1 cucumber diced Preheat oven to 200°C/390°F. Add the pumpkin on one baking tray and the chickpeas on a separate baking tray. Add the olive oil and seasonings to each and toss to coat. Place in the oven (chickpeas on bottom rack) and bake for 35 minutes. Add all the tahini ingredients in a small blender jug and blend until smooth and creamy. Alternatively, whisk them together in a bowl. Gradually add water to achieve your desired consistency, depending on the thickness of your tahini you may need more or less water. Add the couscous and boiling water in a bowl, cover for 10 mins and fluff with a fork. If you want to make one big salad, add everything to one bowl, or serve amongst 3 bowls. Add the tahini to a bowl on the bottom and top with everything else. Squeeze over some lemon juice and toss to combine it all together. Enjoy! #vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes | Tess Begg

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Martha Stewart

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