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Grilled peach salad with mozzarella and arugula. Summer Salad
2 comments 3 repins
Creamy Avocado Vinaigrette. The first ingredient is avocado. What can possibly go wrong?
2 repins
Cranberry-avocado salad with candied spiced almonds and sweet white balsamic vinaigrette
1 comment 2 repins
Ari Roth take out the almonds and uve got a winner
ORANGE, AVOCADO + SHAVED FENNEL SALAD & LIME-SESAME VINAIGRETTE
1 like 10 repins
Moroccan Farro with Lacinato Kale, Pomegranate and Almonds
1 repin
Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette
17 repins
Brussels Sprout Salad with fresh grapes, tasted hazelnuts, pecorino romano and pomegranate vinaigrette 2 lbs Brussels sprouts (1/3 of them to be quartered and roasted with a tablespoon of olive oil; 1/3 – ends cut off, remove whole leaves, blanch leaves for 10 seconds, set in ice bath, dry and allow to cool; 1/3 to be cleaned and sliced raw super thin– or shaved with a mandolin) 1 small bunch red grapes, halved ¼ - 1/3 cup hazelnuts, toasted, skin removed and lightly crushed/chopped ½ cup fresh grated pecorino Romano 2 tablespoons pomegranate seeds extra drizzle of pomegranate molasses and shaved pecorino Romano for serving Pomegranate Vinaigrette 1 teaspoon minced shallot 1 teaspoon Dijon mustard 1 tablespoon red wine vinegar 1 teaspoon pomegranate molasses 3 tablespoons extra virgin olive oil salt and fresh cracked pepper to taste Place roasted Brussel sprouts on bottom of serving dish, toss remaining ingredients and most of dressing, top with shaved Romano and drizzle remaining dressing over the top before serving.
3 repins
Spinach Salad with Soy Ginger Dressing
1 repin
quinoa salad with pears, baby spinach and chick peas in a maple vinaigrette
3 repins
Orange poppyseed vinagrette on strawberry salad
4 repins
Quinoa salad with black beans, avocado, and cumin-lime dressing
2 repins
kohlrabi and apple salad You may want to put your apple bits in lemon water or sprinkle some Fruit Fresh on them if they’re prone to browning like the ones I used are. I.e., if they brown as you’re cutting them. prep: 20 minutes servings: 4 1 large kohlrabi or 2 small, peeled 1 large tart apple or 2 small, cored 1/2 cup plain yogurt juice of half a lemon, or 2 tablespoons 1 tablespoon honey 1/8 teaspoon ground black pepper 1/8 teaspoon salt Julienne the kohlrabi and apple. You can use a mandolin or do it manually. If doing manually: Slice the kohlrabi and the apple thinly, then stack slices and cut into matchsticks. For the honey yogurt dressing: In a medium bowl, whisk together the yogurt, lemon juice, honey, pepper, and salt. Toss in the julienned kohlrabi and apple, and mix well. Let sit 10 minutes before eating to allow the flavors to mingle. The kohlrabi and apple salad will keep in the fridge, but as it sits, it will soften. Variations: Grate the kohlrabi and apple instead of julienning. Use cabbage or jicama in place of kohlrabi.
4 likes 5 repins
quinoa salad with black beans, avocado, and cumin-lime dressing
2 repins
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Hannah Schafer that looks AMAZING!
Ahuvah Berger summmmmmersalads