MAY is National Salad Month

By Belinda McCall

In honor of this month, we're sharing our favorite not-so-boring superfood salad recipes!

The Ingredients: 1 cup (185g) rice; 6 oz. roasted peppers, drained, chopped; ¼ cup (30g) roasted almonds, chopped; 1 cup (150g) cherry tomatoes, halved; 2 oz. (60g) arugula; 1 tbsp. balsamic vinegar; 1 tbsp. olive oil; ½ tsp. chili flakes

The Instructions: Cook the rice according to instructions on the packaging. Once cooked, place in a large bowl. Add in the peppers, almonds, tomatoes, and arugula. Drizzle with vinegar and oil, add chili flakes—season to taste with salt and pepper and mix until well combined, before serving.

Serves 4.

The Ingredients: 2 cups (200g) baby kale; 2 handfuls microgreens; 2 carrots, shredded; 8 radishes, thinly sliced

For the Dressing: ½ lemon, juice; 2 tbsp. tahini; 1 tsp. honey; 2 tbsp. water; 1 garlic clove, minced; cayenne; salt and pepper to taste

The Instructions: Make the dressing by blending all the dressing ingredients. Taste and adjust seasonings if necessary. For the salad, toss all of the salad ingredients in a bowl and drizzle with the tahini dressing. Top with microgreens or your favorite seeds (optional).

Serves 2.

The Ingredients: 1 cup (185g) cooked quinoa; 1 tbsp. avocado or coconut oil; 8 oz. (230g) turkey fillet (optional); 1 small carrot, grated; ½ cup (50g) red cabbage, shredded; ⅔ cup (50g) edamame beans, frozen; 1 tbsp. honey; 1 tbsp. soy sauce; 1 tbsp. sesame oil; handful alfalfa sprouts (or similar); 1 tbsp. sesame seeds

The Instructions: Cook the quinoa according to the instructions on the package. Allow to cool to lukewarm. (Optional) Season the turkey fillets with salt and pepper. Heat the oil in a pan and cook the turkey for about 8 minutes turning regularly. Once cooked, cut into strips. Mix the quinoa carrot, cabbage, & edamame. Mix together all the dressing ingredients (honey, soy sauce, sesame oil) and pour over the quinoa salad. Put the turkey on the salad and sprinkle with almonds, alfalfa, and sesame seeds to serve.

Serves 2.

Ingredients: 1 banana, cut to coins; 1/2 cup blueberries; 1 kiwi chopped; 1 dragonfruit chopped; 1 mango chopped; 1 grapefruit segmented

The Instructions: Mix it all together, or arrange like in the photo if you're feeling fancy. Serves 2.

You can use any fruits you like for a salad. The key is to use a good mix of textures, sweetness, and juiciness to keep it interesting!

Belinda McCall is a Certified Holistic Nutritionist and the Founder of WomanBeeWell.com and WomanBeeWell Magazine. She believes that wellness looks different for every woman and strives to help each woman uniquely shine her brightest. Subscribe to WomanBeeWell Magazine for free, get nutrition and mindset tips, plant-based recipes, and more at her website: http://womanbeewell.com/