Summer is a time when we start craving fresh and lighter foods and every BBQ needs some good side dishes. However, I know salads can get boring after awhile, so here are some fun and delicious ones to keep things interesting!

Your friends will definitely be asking you for these recipes!

Strawberry Quinoa Arugula Salad

4 Servings 30 Minutes

Ingredients

• 1/2 cup Quinoa (uncooked)
• 2 tbsps Tahini
• 1 tbsp Maple Syrup
• 1 1/2 tsps Lemon Juice
• 1 cup Water (warm)
• 1/8 tsp Sea Salt
• 6 cups Arugula
• 1/4 cup Sunflower Seeds
• 1 cup Strawberries (chopped)

Directions

1. Cook the quinoa according to package directions. Let cool.
2. In a large mixing bowl whisk together the tahini, maple syrup, lemon juice, water and salt. Season the dressing with additional salt or lemon juice if needed.
3. Pour the dressing over the arugula and toss to coat evenly. Fold in the cooked quinoa, sunflower seeds and strawberries. Transfer to plates and serve immediately. Enjoy!

Notes

Meal Prep – for best results, store all items separately in the fridge and assemble the salad just before serving.
No Arugula? Use baby spinach instead.
No Sunflower Seeds? Use pumpkin seeds, hemp seeds or chopped walnuts instead.

Mango Avocado Chicken Salad

4 Servings 55 Minutes

Ingredients

• 8 ozs Chicken Breast (boneless, skinless)
• 1 Avocado (large)
• 2 tbsps Lemon Juice
• 2 tbsps Extra Virgin Olive Oil
• 1/4 tsp Sea Salt
• 1 Red Bell Pepper (small, finely chopped)
• ¼ Cucumber (deseeded and finely chopped)
• 4 stalks Green Onion (sliced)
• ½ Mango (finely chopped)
• 4 cups Baby Spinach

Directions

1. Bring a pot of water to a boil. Reduce to a gentle simmer, add the chicken and cover. Let it simmer until the chicken is cooked through, about 15 to 20 minutes. Remove the chicken from the pot and cut it into small cubes. Let it cool completely.
2. While the chicken cools, in a large mixing bowl, mash the avocado until only a few small chunks remain. Stir in the lemon juice, olive oil and salt.
3. Fold the red pepper, cucumber, green onion, mango and chicken into the avocado mixture until well combined. Season with additional salt or lemon juice if needed.
4. Divide spinach onto plates and top with chicken salad. Enjoy!

Notes

Leftovers – keep refrigerated in an airtight container for up to two days.
Meal Prep Option – cook the chicken ahead of time or use leftover cooked chicken from another meal. Mash the avocado and assemble just before serving to prevent the salad from turning brown.
More Flavour – add minced garlic, fresh parsley, cilantro, black pepper or sunflower seeds.
Make it Vegan – use chickpeas instead of chicken.

Garlicky Broccoli & Chickpea Pasta

2 Servings 25 minutes

Ingredients

• 2 cups Broccoli (finely chopped)
• 1 cup Chickpeas (cooked, patted dry)
• 1 tbsp Avocado Oil
• 1/2 tsp Sea Salt (divided)
• 1 1/2 cups Whole Wheat Penne
• 3 tbsps Extra Virgin Olive Oil (divided)
• 2 Garlic (cloves, minced and divided)
• 1 tbsp Nutritional Yeast
• 1/4 cup Water
• 2 tsps Lemon Juice

Directions

1. Preheat the oven to 400ºF (204ºC). Line a baking sheet with parchment paper.
2. Place broccoli and chickpeas on the baking sheet. Season with avocado oil and half of the salt. Roast for 20 minutes until broccoli is tender and chickpeas are slightly crispy. Set aside.
3. Meanwhile, cook the pasta according to package directions.
4. In a large skillet over medium heat, add half of the olive oil and half of the garlic. Cook until the garlic is foamy and golden brown, about 3 to 5 minutes. Remove from the heat and immediately add the remaining garlic, salt, olive oil, nutritional yeast and water. Stir to combine.
5. Add the cooked pasta, roasted broccoli and chickpeas to the skillet and stir in the lemon juice. Toss to evenly coat the pasta. If the pasta is too dry, add an additional tablespoon of water or oil at a time until desired consistency is reached. Season with additional salt, and lemon juice, if needed.
6. Divide between plates and serve immediately. Enjoy!

Notes

Leftovers – refrigerate in an airtight container for up to three days. Reheat with additional water or oil to prevent pasta from being too dry.
Serving Size – one serving is equal to approximately 2 1/4 cups.
Gluten-Free? Use rice pasta or quinoa pasta instead of whole-wheat pasta.
More Flavour?Reserve some of the starchy cooking liquid from the pasta to use instead of plain water.
Additional Toppings – top with additional nutritional yeast, vegan Parmesan cheese, fresh parsley, lemon zest, black pepper or red pepper flakes.

I hope you enjoy these salads and the warmer weather! If you feel like you need support with nutrition or meal planning, contact Abaton Integrative Medicine to book a consultation today.

Warmly,
Raquel Garcia
Registered Holistic Nutritionist
Certified Health & Life Coach