Asian Soba Noodle Salad

Soba Noddle Salad bowls.jpeg

Have you ever bought a ready made salad at a grocery store or restaurant and thought, hey I can make this?! Well I had this salad at a Whole Foods one day, and it was so delish that I absolutely had to try recreating it at home .. it turned out so great! 

It's a super tasty & filling salad and the addition of the tofu makes it a perfect full meal.  It's flavourful and comforting without feeling heavy.  These kinds of salads are awesome because you can customize them any way you like - think of it as the perfect "clean out the fridge kind of meal".  So, are you ready to take your salad game up a notch? :)

Soba noodle salad pre dressing.jpeg

 

Here is what you'll need:

1 packet soba noodles (cook according to package directions and let cool)

1 cup of firm tofu, marinated & sautéed with 1 tsp soy sauce and 1 tsp sesame oil

3/4 cup mushrooms, sautéed with 1/2 tsp soy sauce and 1/2 tsp sesame oil

3/4 cup asparagus, cut into small pieces sautéed with 1/2 tsp soy sauce and 1/2 tsp sesame oil

1 cup shredded carrot

1 cup shredded red cabbage

1/2 cup thinly sliced yellow pepper

1/2 cup fresh coriander, chopped

1/4 cup sesame seeds

Mix all ingredients in a large bowl

 

Dressing

3 tbsp sesame oil

3 tbsp soy sauce (can also use Bragg liquid aminos as a soy sauce alternative)

1 tsp coconut sugar

1 glove garlic minced

1 large piece of ginger, grated 

1 tbsp sriracha sauce (optional)

Whisk all the dressing ingredients in a bowl or shake in a jar and pour over salad

Soba noodle salad hand.jpeg

 

Serve cold & Enjoy!

Tuna Salad

This is one to keep in your weekly rotation. I make this for the kids at least once a week for lunch. It's a simple recipe for Tuna Salad with a healthy twist and a great way to get in a bunch of greens! I tell the kids it's a "Hulk Sandwich"  ;)

Tuna Salad.jpg

What you'll need:

- 1 can of Tuna packed in water
-  ½  an avocado
- 1 tbsp mayonnaise
- 1 tsp grainy mustard
- 1 cup of fresh spinach chopped
- 1-2 small cucumbers
- ¼ cup chopped coriander
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp ground cumin
- juice of half a lemon
- 1 tsp lemon zest

Tuna Salad Sandwich.jpg

Mix all ingredients in a large bowl till well combined. The mixture taste best when eaten right away, but you can cover it and keep in the fridge for a few hours. This mixture is great in a sandwich, in a wrap on add it to a green salad to give you the extra protein and no dressing required! Give this a try, I would love to see your lunch pics so be sure to share on your socials #thefitnest #zallibhai

Tuna Lunch.jpg

Roasted Cauliflower & Chickpea Salad with Tahini Dressing

This salad is like a falafel turned upside down ;) 

IMG_0627.JPG

ROASTED CAULIFLOWER

  • 1 head Cauliflower

  • ½ Red Onion

  • 2 tbsp Olive Oil

  • Salt and Pepper to taste

  • ½ bunch Parsley


LEMON TAHINI DRESSING

  • ⅓ cup Tahini

  • ⅓ cup Water

  • ¼ cup Lemon Juice

  • 2 cloves Garlic, minced

  • ½ tsp Cumin

  • ¼ tsp Cayenne

  • ¼ tsp Salt

 

SPICED CHICKPEAS

  • 15oz. can Chickpeas

  • 1 tbsp Olive Oil

  • ½ tsp Smoked Paprika

  • ¼ tsp Garlic Powder

  • ⅛ tsp Cayenne

  • Salt and Pepper to taste

IMG_0609.JPG

METHOD:

Preheat the oven to 400ºF. Chop the cauliflower into small florets and spread them onto a large baking sheet. Slice the red onion into thin strips and place them on the same baking sheet, mixed with cauliflower. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper, mix till cauliflower and onions are well coated.

Roast the cauliflower and onions in preheated oven for 20 minutes, remove to stir, then return to roast in the over for another 10-15 minutes (or until the cauliflower is tender and browned on the edges). Let cool slightly.

For the dressing, add tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.

Roughly chop the parsley leaves into small pieces. To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.

IMG_0619.JPG

Kale Rainbow Salad

Kale Rainbow Salad

Alright! Are you guys ready to take your salad game up a notch??  This Kale Rainbow Salad came about one day when I decided to experiment a little and combine different fruits that I love.  One flash of inspiration, a little bit of tinkering, and voila, a salad was born!  It’s definitely been a hit, and has become my ‘go-to’ salad for dinner parties and potlucks (somehow I’m always the one they put in charge of bringing the salad... go figure!).  I’ve been asked for the recipe every single time I’ve made it, so I definitely think I’m onto something here!  

Read More