Salad Recipes That Will Leave You Wanting More
Who says your salad has to be boring? Not us that’s for sure! Being healthy does not mean that you simply have to eat a brick of lettuce, so let us show you a few ways to transform your boring bowl of salad in no time!
- Kefir Couscous Salad
- 1 package plain couscous (We used Near East Couscous)
- 2 cup water
- 1/4 tsp black pepper
- 2 Tbsp of plain latta kefir
- 3 Tbsp lemon juice
- 4 Tbsp olive oil
- 3 large tomatoes, seeded and chopped
- 2 medium zucchini, halved and thinly sliced
- 1/2 cup fresh basil, cut unto strips
- 1/3 cup green onions, sliced
- 3/4–1 cup crumbled feta cheese
- In a medium saucepan, bring 2 cups of water and the pepper to just a boil. Stir in entire box of couscous and remove from heat. Cover and let it sit for 5 minutes.
2. In a large bowl, combine the prepared couscous, kefir, lemon juice and olive oil. Add in the tomatoes, zucchini, basil and green onions.
3. Chill 4 hours or overnight. (It’s hard to wait but the flavors grow and meld during this rest time.)
4. When chilled, stir in the crumbled feta and enjoy!
2. Kefir Tuna Salad
- 1 can tuna, drained and mashed (tuna caned in water)
- 2 Tbsp minced onion
- 1/4 cup plain Kefir
- 1/2 tsp Dijon mustard
- 1/4 tsp ground black pepper
Combine all ingredients together in a small bowl. Mix well.
Serves 1–2. We have our on a bed of spinach leaves, lightly sautéed in a olive oil vinaigrette and sliced grape tomato’s.
3. Chicken Caesar Salad with a twist!
- 4 cups cubed day-old crusty bread
- 2 tablespoons extra-virgin olive oil
- 1/2 cup plain Latta Kefir
- 1 cup shredded parmesan cheese (about 2 ounces)
- 1 small clove garlic
- Juice of 1 lemon
- 1 teaspoon dijon mustard
- 1 pound skinless, boneless chicken breasts
- Kosher salt
- 2 romaine lettuce hearts, chopped
- Freshly ground pepper
- Make the croutons: Preheat the oven to 350 degrees F. Toss the bread cubes in a large plastic bowl with 1 tablespoon olive oil. Spread on a baking sheet and bake until crisp, tossing halfway through, about 20 minutes. If you bake it for too long, croutons will be too hard.
2. Make the dressing: Puree the Latta Kefir, 2 tablespoons parmesan, the garlic, lemon juice, mustard and 2 tablespoons water in a mini food processor or a blender.
3. Pound the chicken between 2 pieces of plastic wrap with a heavy skillet until 1/2 inch thick. Brush a rimmed baking sheet with the remaining 1 tablespoon olive oil; add the chicken and season with salt. Brush evenly with 1 tablespoon of the kefir dressing and sprinkle with 2 tablespoons parmesan. Broil, undisturbed, until golden and cooked through, about 5 minutes. Transfer to a cutting board.
4. Toss the lettuce, croutons and the remaining kefir dressing and 3/4 cup Parmesan in a large bowl. Thinly slice the chicken. Divide the salad among bowls, top with the chicken and season with pepper. Enjoy!