Fresh Green Salad with Arugula, Avocado & Strawberries and Broccoli Potato Lentil Curry Stew

I love salads! Here is a salad we made for a dinner guest and had enough for leftovers again tonight - yumm! (This was inspired by ingredients we had on hand.)

Fresh Green Salad with Arugula, Avocado, and Strawberries

Ingredients:
Red Leaf Lettuce - 1/2 head, washed and chopped
2 cups Baby Arugula
1 Avocado - diced for garnish
1 cup Strawberries - fresh, diced
2 Carrots - grated
2 Radishes - grated
1/2 Cucumber - sliced, halved
2 Tbsp. Pumpkin Seeds
Feta Cheese (optional)
Your favorite dressing (I used a Tofu Tahini one, others used - Raspberry Vinaigrette & Kalamata Olive Vinaigrette)

Directions:
Place ingredients in large bowl and toss with your choice of dressing (amount to your liking - less will allow you to enjoy the flavors of the other ingredients). Add avocado to top as garnish. Serve & enjoy!

_______________________________________

This next recipe I found while searching on Pinterest for ways to use Broccoli and Green lentils we had. The original recipe was posted by energiseforlife . com. I modified it by adding Tempeh and using more Broccoli and green instead of red Lentils - I also added some extra green Curry (ran out of red). Here is the recipe I made:

Broccoli, Potato, Lentil Curry Stew with Tempeh

Ingredients:
4 cups Broccoli - washed & cut to bite size pieces
3 1/2 cups Red Potatoes - peeled & cubed
1 large Yellow Onion - finely chopped
1 can Coconut Milk
2 cups Vegetable Broth
2 Tbsp Coconut Oil
3/4 cup Green Lentils
1 Tbsp. Red Curry paste
1 Tbsp. Green Curry Paste
1 Tbsp. Wheat-free Tamari
Sea Salt - to taste (I like Redmond's Real Salt)
Fresh Ground Pepper - to taste
1 pkg Tempeh - cut into strips & halved
2 Tbsp Coconut Oil
1 Tbsp Wheat-free Tamari

Directions:
Fill medium pot with 6 cups water and bring to boil. Pour lentils into boiling water and reduce heat to a simmer. Cook for 30min and remove from heat.

While lentils start to cook prep broccoli, potatoes, and onion.

In large pan heat oil and place tempeh in, cooking on medium. When 1st side crisped slightly turn pieces over to cook other side and dabble each piece with tamari. When 2nd side is crisped turn off heat. (Approx. 20min)

In 2nd large pan heat oil and cook onion and potatoes for several minutes. Add in coconut milk, vegetable broth, tamari and curry paste(s). Cover with a lid and cook for 10min)

Add in partially cooked lentils and broccoli, cook for additional 10min.

Last 5 min add in tempeh and season with salt and pepper to taste.

Enjoy! :)

Fresh Green Salad with Arugula, Avocado & Strawberries / Broccoli, Potato, Lentil Curry Stew

Mmm - A Warm Spring Salad

This one is my version of: Warm Spring Salad by Angela Liddon. It is a simple and delicious treat!

 Ingredients

• 1 cup uncooked quinoa (or try speltberries)
• *1.5 cups veggie broth
• 1/2 Tbsp extra virgin olive oil
• 1 leek, sliced into rounds or half moons
• 2 garlic cloves, minced
• 1 bunch asparagus, ends broken off and chopped into 1-inch pieces
• 1 cup diced strawberries (optional) *I highly recommend
• 3/4 cup fresh or frozen peas
• 1 cup fresh parsley, roughly chopped *or cilantro!
• *4-6 Tbsp extra virgin olive oil, to taste
• 6 Tbsp fresh lemon juice
• 1/2 Tbsp pure *honey (or other sweetener)
• 1/4 tsp fine grain sea salt & pepper, to taste
• lemon zest, for garnish (optional)
• *1/2 avocado, cubed 
• *Handful of pumpkin seeds
 

 Directions:

• 1. Rinse quinoa in a fine mesh strainer and place into a medium pot. Add 1.5 cups vegetable broth (or water) and bring to a low boil. Reduce heat to low-medium, cover with tight-fitting lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Fluff with fork, remove from heat, and let sit covered for 5 minutes.
• 2. Meanwhile, grab a very large skillet or wok. Sauté the leek and garlic in the oil for about 5 minutes over medium heat. Season generously with salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the strawberries (optional), peas, and parsley (or cilantro!). Heat for a few minutes and then remove from heat.
• 3. Whisk together the dressing ingredients (olive oil, lemon juice, honey, and 1/4 tsp fine grain sea salt) to taste. Pour dressing onto skillet mixture and stir in the cooked quinoa. Season to taste with salt and pepper. Top with avocado and pumpkin seeds. Enjoy!

Be sure to check out the original recipe on "Oh She Glows".
Kudos to Angela!

*My own additions: I used veggie broth (she suggested this in the directions but didn't list it in the ingredients - glad I had some!) I doubled most of the dressing ingredients (except I used 1/2 Tbsp. honey total instead of maple syrup). I also added cubed avocado as a nice garnish (healthy and tasty fat!)- I also think cilantro would be excellent in lieu of parsley. Top with pumpkin seeds! Mmmm.

My cell phone camera is acting up so here is the blurred version :)