Shaved Zucchini Salad with Plant-Based Cheese and Pine Nuts

Shaved Zucchini Salad with Plant-Based Cheese and Pine Nuts

So you want to eat clean, but you don’t want to feel bored. This  Shaved Zucchini Salad with Plant-Based Cheese and Pine Nuts is so good! It was inspired by Roots Whole Body in Portland, OR. They have a similar salad that will leave you thinking about for days. 

This salad is so easy to make. You can enjoy this as a main or pair it with grilled salmon. If you find yourself with extra zucchini, this recipe is a soul-satisfying and delicious option. 

Shaved Zucchini Salad with Plant-Based Cheese and Pine Nuts

Shaved Zucchini Salad with Plant-Based Cheese and Pine Nuts

(Gluten-Free, Plant-Based, Paleo, Whole30)


What You'll Need

1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
8 mint leaves, finely chopped
2 pounds medium zucchini, trimmed
1/2 cup coarsely chopped fresh dill
2 purple bell peppers*
1/4 cup pine nuts, toasted + 1/8 cup
1 cup cherry tomatoes, cut in halves
5 cups baby spinach
Kite Hill Plant-Based Cheese**
Avocado

 

 

* If you can't find them, you can use Anaheim peppers that offer a similar taste

** if plant-based cheese isn't your thing swap it out for goat cheese

What You'll Need To Know

In a bowl whisk oil, lemon juice, 1 teaspoon coarse sea salt, 1/2 teaspoon black pepper, mint leaves, and garlic to blend. Set dressing aside.

Using a V-slicer or mandoline slicer, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. 

Add dill, purple bell peppers, tomatoes, spinach, and pine nuts, then dressing; toss to coat together. 

Season to taste with salt and pepper. 

Add 1 tbsp of Kite Hill plant-based cheese (or cheese of choice) to each plate. 

Add salad, and add 1/4 avocado to each plate and sprinkle with pine nuts. 

Makes 2-4 servings.
 

 

Roasted Veggie Salad Bowl

roasted veggie salad bowl

This is the perfect dish to ease into Summer. It’s fresh and light, and the roasted veggies add a cozier flavor to the mix.

For a touch a protein, you can also easily roast some chicken from scratch too, just drizzle on some olive oil, a good sprinkling of salt and pepper and some fresh herbs and roast at 350F for approx 90 minutes.) The sesame seeds and hemp seeds add a gorgeous texture, as does the creamy avocado, which tastes fabulous with a squeeze of lemon.

roasted veggie salad bowl
roasted veggie salad bowl

What You'll Need

1 medium zucchini, zoodled
1 butternut squash, cubed
1 purple onion, cut in 4’s
2 cups mushrooms
4 cups spinach
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 tbsp coconut oil
Sea salt, to taste
Pepper, to taste
1 tbsp Hempseeds
1 tbsp Black sesame seeds
1 lemon
1 avocado, cut in 4's and sliced

Optional: Add a serving of roasted or grilled chicken for a protein boost!

 

 

What You'll Need To Know

Preheat oven to 350F.

Melt coconut oil and coat squash, onion, butternut squash, peppers, and mushrooms. Season with sea salt and pepper and roast for 25-30 minutes.

While veggies are roasting, zoodle one zucchini and toss with lemon juice, hemp seeds, black sesame seeds, sea salt and pepper.

Add one cup spinach to each plate and top with 1/4 cup zoodle mix and 1 cup roasted veggies.

Add 1/4 avocado, to each one plate and sprinkle with hemp seeds and black sesame seeds.

Recipe makes 4 servings.  

Follow @ValerieFidan on Instagram for the latest bits + bites!.

Kale Cara Cara Salad with Hemp Seeds

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Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed I can't stop eating kale lately. Raw kale. We're buying four huge bunches each week, and eating every last bit. If you see me in Whole Foods, I'm the girl with a cart full of kale. (Really.) Anyway, these green juices (like my kaleaide green juice) and salads are responsible for the insane amount of kale we're eating. I've always been a kale lover--in a salad or blended up as a juice. Aside from the kale itself, we've put chopped celery, carrots and cucumber in, then we tried diced green apples, and now that we're in the peak of citrus season, chopped blood oranges or Cara Cara oranges. Cara Cara oranges...they're mildly tart, sweet and absolutely delicious. More so than any other citrus, in my opinion. We love them, especially in this kale salad.

When making this salad in the past, I've used two different dressings - one being my basic lemon vinaigrette and the other is a balsamic vinaigrette, which you can make really easily by substituting the lemon juice for balsamic vinegar (or even fig balsamic vinegar) in that recipe. Both dressings really compliment the kale and oranges.

Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed

What You'll Need

1 bunch kale (green or tuscan, preferably) 1 cara cara oranges 1 tablespoon hemp seeds lemon vinaigrette or balsamic vinaigrette 1 radish, thinly sliced goat cheese crumbles (optional)

Technically, hemp seeds are really not seeds at all. They are actually a fruit. Tiny and round, sort of like itty bitty sunflower seeds, they have a pleasing, mild and slightly nutty flavor. Unlike sunflower seeds they aren’t crunchy but instead are a bit more like sesame seeds, but even softer in texture. Hemp seeds sort of taste like pine nuts, but have an even mellower, milder flavor.

Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed

Begin by rinsing the kale and chopping it into bite-sized pieces. Slice the cara cara oranges about 1/2 inch thick, then cut the rind and pith away from each slice. Cut each slice into quarters, then toss with the kale and vinaigrette. Sprinkle in the hemp seeds and radish, and garnish with goat cheese. Serves 3-4.

Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed

If you aren't a citrus fan, then just add any fruit or veggies you like. Make sure to chop the kale into bite-sized pieces, so that you can chew them easily.

Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed

What To Love

  • This salad is full of flavor and densely packed with nutrients.
  • Hemp seeds are an incredible vegan source of biologically available and easily digested protein. For those who are allergic to soy, hemp seeds are a great vegan alternative. Hemp seeds contain all 10 essential amino acids.
  • Kale is low in calorie, high in fiber and has zero fat. It is also high in iron, Vitamin ,A, C, and K; it is also a powerful antioxidants.

 

Kale Cara Cara Salad with Hemp Seeds
Cuisine: Salad
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • 1 bunch kale (green or tuscan, preferably)
  • 1 cara cara oranges
  • 1 tablespoon hemp seeds
  • lemon vinaigrette or balsamic vinaigrette
  • 1 radish, thinly sliced
  • goat cheese crumbles (optional)
Instructions
  1. Begin by rinsing the kale and chopping it into bite-sized pieces.
  2. Slice the cara cara oranges about 1/2 inch thick, then cut the rind and pith away from each slice. Cut each slice into quarters, then toss with the kale and vinaigrette.
  3. Sprinkle in the hemp seeds and radish, and garnish with goat cheese. Serves 3-4.