Needing a new salsa idea? Try potatoes! This creates a creamy and different option for salsa but still delicious with tortilla chips. It also doubles as a side dish if needed. If you’re looking for some extra heat, add a few splashes of hot sauce with the vinegar at the end.
This panzanella style salad is a new idea to bring to your next backyard get together. Rapini offers up a slightly mustardy flavour to the salad and grilling it chars it enough to add texture and taste to the dish.
Stick to a traditional plant-based Buddha bowl and amp up the protein by adding tofu or legumes. Those that aren’t vegetarian can add a chicken or fish – both taste delicious with sweet watermelon and tangy tahini dressing. This dish is both sweet and savory and can be served for breakfast, lunch or dinner!
This hearty salad is as gorgeous as it is tasty. Fancy it up by cutting watermelon in holiday-themed shapes or keep it simple with cubes. Serve it family-style or take it to-go in stacked salad, making sure to add the ciabatta last. Save time by using store bought reduced balsamic!
Hours in the slow cooker render this watermelon-spiked sweet pork as succulent as it is juicy. The cucumber watermelon salad gives these wraps a nice crunch while the sesame seeds completes the dish with protein-packed texture.
This fully customizable parfait can be topped with your favorite fruits, nuts or seeds! The chia and watermelon make a jam-like layer that complement the creaminess of yogurt. Filled with protein and healthy fats from chia, try this parfait for breakfast or mid-afternoon snack for lasting energy boost!
Combining blanched broccoli rabe with massaged kale makes for a nice twist on a typical kale salad. It gives the greens a little extra dimension. The orange-cranberry vinaigrette has a nice zip from fresh ginger, and helps to lighten the heft of the greens. Shaved fennel and apples add some beautiful and fresh crunch. There’s a little something for everyone with this salad.
This recipe is vegan. For a gluten-free option, replace the farro with some cooked quinoa or wild rice.