Fresh Blueberry, Pistachio, & Edamame Salad with Goat Cheese.
Summer is such a glorious time of fresh bounty.
Salads become meals made from fresh fruits and vegetables. Like this yummy salad I made for lunch one day with some plump sweet and tart blueberries, crunchy pistachios, protein and fiber-rich edamame, and creamy crumbled goat cheese piled on a bed of greens.
All of this drizzled with a honey red wine vinaigrette is heaven in a bowl!
What is your favorite summer salad? There are so many wonderful combinations and possibilities!
Fresh Blueberry, Pistachio, & Edamame Salad with Goat Cheese
- Mixed Greens (Kale, Arugula, Spinach Swiss Chard – any of your faves)
- Fresh Blueberries
- Pistachio Nuts, shelled
- Edamame, shelled
- Goat Cheese, crumbled
- Green Onions, chopped (optional)
- Red Wine Vinaigrette Dressing (homemade or your fave – this is how I make mine – it will make more than you need for one salad)
- 1/4 cup Red Wine Vinegar
- 1/2 cup Olive Oil
- Tbsp Honey
- Salt & Pepper
In a bowl, place a handful of mixed greens. Top with fresh blueberries, pistachios, edamame, goat cheese, and green onions (if desired). Drizzle with Red Wine Vinaigrette Dressing.
Cheers & Hugs,
Red Quinoa Salad with Avocado, Black Beans, and Corn.
I love legumes, and I am really growing to love quinoa. I recently tried this new salad for dinner that was so so delicious, filling, and healthy.
A one-cup serving of quinoa is packed with 9g proteins, 5g fiber, and 20g carbohydrate. Red quinoa is also rich in magnesium, manganese, copper, iron and phosphorous. It contains high quantities of lysine, an essential amino acid.
Legumes like black beans and edamame are also high in protein and fiber, and avocado is extremely nutrient dense.
To eat something that is so easy, so healthy, so pretty, and so delicious is a win-win in my book!
Are you a legume lover? Quinoa connoisseur? I’d love to hear your favorite ways to enjoy!
Red Quinoa Salad with Avocado, Black Beans & Corn
- 1 cup Red Quinoa, cooked in broth and cooled
- 1 avocado, sliced
- 1 15-oz can black beans, rinsed and drained
- 1 cup corn, frozen, roasted, or fresh off cob
- 1/4 cup Sweet Vidalia or Green Onion, chopped
- 1/2 cup edamame (optional)
- 1 lime, juiced
- Cilantro, fresh chopped, to taste
- 1 tsp. Red Wine Vinegar
- 1 Tbsp. Olive Oil
- Salt & Pepper
- Cherry tomato (optional) for garnish
Cook quinoa, and set aside to cool.
Toss vegetables together gently. Drizzle with lime juice, vinegar and oil. Season with salt, pepper and cilantro. Gently toss.
Spoon quinoa onto plate. Top with a generous scoop of vegetable salad. Garnish, as desired, with quartered cherry tomato.
Cheers & Hugs,
I love legumes!
Unfortunately – the two guys I live with – do not…
So when I had some girls over last week, it was my chance to make this black bean and edamame salad as a nice accompaniment to our chicken fajitas.
This is one of those things I will sometimes make for myself as a high protein, high fiber, nutrient rich lunch to have on hand for a few days. It holds up nicely, and the fresh cilantro really kicks it up!
You can really play with this recipe and use whatever you have or whatever you like. Mix up the beans. Marinade with YOUR favorite vinaigrette. Add YOUR favorite veggies. I daresay it is a smidge different every time I make it according to my mood or what I have on hand.
If you are a legume lover like me, I hope you will give it a try. And… share your ideas and combos too!
Black Bean & Edamame Salad
2 cans black beans, drained and rinsed
1 cup edamame beans
2 cloves garlic, finely minced
1/4 cup sliced green onions
1/4 cup finely chopped celery
1 cup chopped red, orange, and/or yellow pepper
1/4 cup fresh cilantro, finely chopped
1 Tbsp Olive Oil
3 Tbsp Red Wine Vinegar
1/2 lime, juiced
Salt & Pepper to taste
Combine all ingredients in a large bowl, mix and refrigerate for a few hours to marinade. Serve cold.
Cheers & Hugs