Okay, confession time.
Even as a nutritionist I find salad to be suuuuuuuper boring. Yes, I eat salad just about every day – sometimes multiple times a day, but these “salads” are usually just whatever greens and vegetables I have in my fridge tossed with some apple cider vinegar and olive oil.
Healthy? Yes. But uninspiring to say the least which kind of goes against my own personal food philosophy – even the healthiest food doesn’t have to be boring or bland.
When my pal and fellow nutritionist Jesse Lane asked if I would be interested in a sneak peek at her new cookbook Healthy Fresh Salads my answer was yes, yes, yes!
Jesse has put together over 30 recipes that will get you excited for salad. You may even win friends with these salads, although that is not guaranteed. Whether you are looking for grain-free, vegetarian or meal-sized salads that include proteins like salmon or chicken, you will find it in this book.
I was excited to share this salad with you given that I’ve had sleep on the brain lately – if you missed it, check out my guide on What to Eat for a Good Night’s Sleep. It’s got healthy fats, potassium and magnesium in it that will help you unwind and get a great night’s sleep, plus it’s light enough that a rumbly tummy won’t keep you tossing and turning if you need to to grab a late-night meal after a busy meal.
Grab your copy of Healthy Fresh Salads right here – you can get an eBook version or a hardcopy from Amazon.
Sleep-Supporting Anytime Salad by Lidvina Rajabalan
This simple, nutrient-rich salad from Jesse Lane Wellness Cookbook Healthy Fresh Salads will calm the mind and support sleep. The avocado, walnuts, and olive oil in this salad are all high in omega-3 fatty acids which are vital to deep, satisfying and restorative sleep. This salad is perfect for those late night dinners because it won’t keep you up all night tossing and turning. The recipe is by Lidvina Rajabalan.
Ingredients for the salad:
3/4 cup quinoa
1 cup chickpeas, soaked overnight (or one 14oz can of Eden Organic)
3 cups chopped kale, 4-6 big leaves
2 Tbsp olive oil
Pinch of salt & pepper
1/2 cup cucumber, in cubes
1 cup chopped tomatoes
1 avocado, cubed
1 cup shredded carrots, 3-4 medium carrots
¼ cup red onion, diced
¼ cup chopped walnuts
¼ cup pumpkin seeds
For the vinaigrette:
1/3 cup olive oil
4 Tbsp balsamic vinegar
1 clove garlic, finely chopped
8-10 basil leaves, finely chopped
Salt & pepper to taste
Rinse quinoa and place in a pot with 1.5 cups water. Bring to a boil then lower the heat to simmer for 15 minutes. Set aside to cool.
Rinse canned chickpeas. If using soaked chickpeas, rinse them and place in a pot with water (cover 1-2 inches). Bring water and beans to a boil. Lower heat and simmer for 1 hour then drain.
In a separate bowl, massage kale with olive oil, salt and pepper.
For the vinaigrette, combine all ingredients with a whisk.
In a mixing bowl, combine quinoa, chickpeas, cucumber, tomatoes, avocado, carrot, red onion and massaged kale.
Add vinaigrette to salad and toss until well-coated.
Sprinkle pumpkin seeds and chopped walnuts.
I am affiliate partner for the Jesse Lane Wellness Healthy Fresh Salads Cookbook which means I will receive a commission if you purchase by clicking the link above. I only ever recommend products that I truly love.