salad Archives - Living La Vida Holoka

Mediterranean Broccoli, Tomato, and Chickpea Salad

January 21, 2020 by Jessica Leave a Comment

If you love briny, salty, Mediterranean flavors, you’ll love this Mediterranean Broccoli, Tomato, and Chickpea Salad made with broccoli, tomato, olives, capers, chickpeas, and more!

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broccoli tomato chickpea salad
Over the holidays, I developed a love – no, an obsession – with the grocery store olive bar. Every weekly grocery trip included a visit to the olive bar to make myself a small container of marinated olives, roasted tomatoes, mushrooms, and cheeses (wine soaked and creamy, French soft cheeses are my favorite). At first, I thought, “Okay. This can’t be that bad for me. I’m eating like a Mediterranean.” So night after night, I would sit with a small plate of my olive bar goodies and some gluten-free crackers.

Then, I woke up one morning and I realized that all of the salt was giving me a ridiculously dry mouth and making me bloated. No amount of water, sparkling water, or tea was helping! So I had to break the habit. My breakup with the olive bar came at a good time though. I restarted my lenient version of the Fast Metabolism Diet. Now, I’ve been snacking on a variety of different fruits, snack bars, and things like veggies and dips.

Instead of snacking on those olive bar goodies, I’ve been using them in dishes like this salad. This way, I still get to eat olives (olives are a Phase 3 favorite of the FMD) and enjoy those big Mediterranean flavors that I love! Plus, I won’t need to drink a swimming pool sized bucket of water afterwards!

broccoli tomato chickpea salad
I had an idea to make a salad with broccoli, tomato, and olives. It started simple and became this amazing, crunchy, and colorful salad that’s good on its own and makes a great side dish! I combined fresh broccoli florets, grape tomatoes, onion, and garlic together to start. Then, I chopped up some kalamata olives and artichoke hearts and spooned in some capers.

The salad was dressed with olive oil, lemon juice, some oregano, and seasoned with salt and pepper. I thought I was finished with the salad until I remembered that I had quite a few cans of chickpeas to use. So at the last minute, I threw in a can of chickpeas and it was the perfect thing to give this salad a bit more bulk! Before serving, I sprinkled some crumbled feta cheese on top. So good!

Yum

Mediterranean Broccoli, Tomato, and Chickpea Salad

Ingredients

3 cups broccoli florets, chopped
1/4 cup red onion, finely chopped
1 clove garlic, minced
1 generous cup grape tomatoes, quartered
1/3 cup artichoke hearts, chopped
1 tbsp. capers
1/4 cup pitted kalamata olives, chopped
15 oz. can chickpeas
1 lemon, juiced
1 tbsp. olive oil
1 teaspoon oregano
Salt and pepper, to taste
Crumbled feta cheese

Instructions

In a mixing bowl, add the broccoli, onion, garlic, tomatoes, artichoke hearts, capers, olives, and chickpeas.
Stir in the lemon juice, olive oil, and oregano. Season with salt and pepper.
Sprinkle feta cheese on top of the salad and serve.

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broccoli tomato chickpea salad
The flavors and the crunch have made this a salad that I’ll be eating on repeat! It’s a great light lunch or side salad. Add a little grilled chicken into it for an extra boost of protein and you’ve got yourself quite a tasty meal!

Did you make this Mediterranean Broccoli, Tomato, and Chickpea Salad? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this recipe, you might enjoy these as well:

Chicken Sausage Brown Rice Pasta Salad

August 8, 2019 by Jessica 1 Comment

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This gluten-free Chicken Sausage Brown Rice Pasta Salad is made with brown rice pasta and veggies. It’s a healthy salad that’s perfect for weekly meal prep!

Between our anniversary, my birthday, family parties, and everything else in between, it’s been hard to keep my healthy eating habits in check this summer. I’ve eaten way too much ice cream – that’s for sure – and definitely started to feel it!

I mean, I’ve made a ridiculously delicious S’mores Ice Cream Sandwich Cake a few weeks ago and had two back-to-back Mr. Softee dipped ice cream cones at my nieces’ joint birthday party (it was so worth it, at the time). Not to mention that ice cream has been on sale nearly every week at the grocery store. I’ve had more than enough of my fill!

So I’m restarting the Fast Metabolism Diet as a reset for my body. But I’m doing my own version of it. I’m still following the schedule of Monday and Tuesday being fruit and healthy carb days, Wednesday and Thursday being protein days, and Friday, Saturday, and Sunday being focused on healthy fats. I’m just not being as strict about it.

Since pasta salads are always a summer staple for us, I decided to make a healthier version based off a FMD pasta recipe for Chicken Sausage Fusilli. Just like the FMD recipe, this pasta salad uses brown rice fusilli. It’s a little stickier than traditional pasta, but it’s gluten-free and just as filling and satisfying!

The trick in making brown rice pasta is not to overcook it or it’ll become mushy. Draining the pasta and rinsing it with cold water stops the cooking process and gives you that perfect pasta texture!

The “bulk” of this Chicken Sausage Brown Rice Pasta Salad

I included the chicken sausage in my pasta salad to bulk it up and add a good dose of lean protein. Then, I tossed in a bunch of veggies like fresh broccoli florets, roasted red peppers, zucchini, and onions. I dressed my salad with lemon juice and Italian dressing seasoning. Before serving, I added a little chopped parsley for some added freshness.

Oil isn’t restricted on the FMD, but it’s mostly reserved for “healthy fats” days. So I skipped adding it to my lemon dressing. I didn’t want to saturate my pasta. I just wanted to give it some flavoring. You can definitely tweak the dressing, or use your favorite pasta salad dressing, if you feel it needs more.

Yum

Chicken Sausage Brown Rice Pasta Salad

Ingredients

6 oz. brown rice fusilli pasta
3 sweet Italian chicken sausage links, cut into 1 inch pieces
1/2 cup red onion, chopped
1 generous cup broccoli florets, cut into small pieces
1/3 cup roasted red pepper strips, chopped
1 1/2 cup zucchini, seeded and cubed
Juice of 1 lemon
1/2 tsp. Italian seasoning, or Italian dressing seasoning

Instructions

Bring a pot of water to a boil and prepare the brown rice fusilli according to the package. Don't overcook the pasta and rinse with cold water as soon as it's done to stop the cooking process.
Add the pasta to a large bowl or container.
Heat a skillet over medium heat. Add about a tablespoon of water and the chicken sausage to the pan. Cook until completely and browned on the outside, about 6-8 minutes.
Add the chicken sausage to the pasta bowl. Then, add in the vegetables.
In a small bowl, whisk together the lemon juice and Italian seasonings.
Pour over the pasta salad, mix to combine, and serve.

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When I first put this pasta salad together, I think I expected it to be a bit bland and boring. But it’s so fresh, so satisfying, and has a nice flavor to it, thanks to the chicken sausage and simple lemon dressing. Eat it cold or leave the lemon dressing out and reheat this as a warm pasta dish.

Whether or not you’re on a special diet, you can’t deny a good pasta salad during the summer! They’re perfect for meal prepping and taste better by the day!

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If you like this pasta salad recipe, you might enjoy these as well:

Roasted Beet Salad with Goat Cheese and Walnuts

July 30, 2019 by Jessica Leave a Comment

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Lettuce turn up the beet with this delicious Roasted Beet Salad with Goat Cheese and Walnuts! It’s a light, late summer dish that’s perfect for welcoming in some fall flavors!

Yesterday was my birthday. And while most people celebrate a birthday week or even month, I kind of ignore it. I’ve never liked having the spotlight on me. I’d love to crawl under the table when the birthday cake comes out and “Happy Birthday” is sung. Plus, when it’s 90-something degrees outside, there’s not much I feel like doing other than being inside with the air conditioner pumping.

Instead, I had a small celebration over the weekend and went on a little shopping spree my birthday morning. One place that I stopped at was Whole Foods. I made this roasted beet salad last week and had a craving for it again. The roasted beets give the salad a slight sweetness and every bite is a mouthful of deliciousness!

A flavorful transition from summer to fall!

To me, this salad tastes like a seasonal transition. Once my birthday ends, I am so ready for the fall (in fact, I bought a Halloween lantern and fall candles during my shopping trip yesterday). Not that I wasn’t ready for it during the first heatwave, but creeping into August makes it feel like it’s just around the corner!

This salad is just the right balance of a light summer dish with cool weather veggies that welcome in the next season. It’s perfect for making that mealtime transition from summer to fall recipes. I even whipped up a homemade balsamic Dijon dressing to drizzle onto the salad that’s tangy and slightly spicy.

I know that beets are an iffy little root veggie for some people. But if you’re trying them for the first time, I always recommend roasting them in a drizzle of olive oil. Beets are earthy, but a sweetness comes out in them when they’re roasted that makes them so delicious!

I also recommend using food safe gloves when you’re preparing beets. They’re pretty color will stain your hands (and clothes, etc.)! And don’t toss the tops! They taste similar to kale and can be used in a saute with a little olive oil and garlic.

Yum

Roasted Beet Salad with Goat Cheese and Walnuts

Serving Size: 2

Roasted Beet Salad with Goat Cheese and Walnuts

Ingredients

For the salad:

About 4 cups mixed salad greens
2 medium beets, roasted and sliced
1/2 small red onion, sliced
1/4 cup snap peas, sliced
1/4 cup crumbled goat cheese
2-3 tbsp. walnut halves, crushed
Optional: fresh thyme
Balsamic Dijon dressing

For the balsamic Dijon dressing:

2 tbsp. balsamic vinegar
1/2 tbsp. Dijon mustard
1 tsp. honey
1 tbsp. extra virgin olive oil
Salt and pepper, to taste

Instructions

For the salad:

Divide salad greens evenly among salad plates.
Top with roasted beet slices, snap peas, goat cheese, walnuts.
Garnish with fresh thyme and drizzle with balsamic Dijon dressing.

For the dressing:

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and olive oil.
Season with salt and pepper.
Then, drizzle over each of the salads.

Notes

To roast the beets: remove the stems and wash. Place the beets in foil and drizzle with olive oil. Wrap tightly and roast in the oven at 400 degrees for about an hour, or until fork tender. Once they are cool to the touch, you can easily rub the skin off of the beets. Slice and add to the salad.

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There’s really just so many great flavors going on in this salad! And it’s got such pretty, deep colors, too! If you’re not quite ready to let go of summer salads, but are looking forward to the fall, this roasted beet salad is definitely one to put on your menu!

If you give this salad a try, share your pics of this recipe on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this salad recipe, you might enjoy these as well:

Mixed Berry Salad with Grilled Chicken

June 25, 2019 by Jessica 2 Comments

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Make the best of those summertime berries with this Mixed Berry Salad with Grilled Chicken and a homemade strawberry balsamic vinaigrette! It’s a light and delicious summer lunch that’s bursting with berry flavor!

We’ve probably had the best strawberries ever growing in our garden this year. I’ll attribute that to completely relaying soil in our strawberry boxes and adding a few new plants. Of course, the weather could definitely be a factor, too. Strawberries are down for a good drink (facts!) and they’ve had their fill lately with all of the rain we’ve been getting.

Whatever it is, I’m entirely thankful for the big, sweet berries we’ve been plucking from the vines. Whenever I get a good handful – and when I don’t pop them straight into my mouth from the stem – I like to add them to salads.

I was totally craving a summer-inspired salad last week. But if I was going to make a salad bursting with berries, I was going to need a lot more than what we get off our plants! So I hit the mecca of berry sales at Whole Foods – 2 for $5 organic strawberries, 2 for $5 organic raspberries, and super cheap organic blueberries. I loaded up on all of them!

The mix of berries add a mouthful of sweetness to this summer inspired salad. I’m such a fan of big salads that are full of fresh ingredients and flavors that play off of each other in every yummy forkful.

A “berry” delicious and light summertime lunch!

Honestly, a big salad bowl full of greens, berries, onion, sliced almonds, and cheese would have been enough to satisfy my craving for a light, summertime lunch. But I tossed in a little chopped, grilled chicken, too.

I also topped this salad with a homemade strawberry balsamic dressing. Sure, I could have used the bottled, berry vinaigrette in our fridge, but it’s so easy to make your own! I was able to put some of my strawberries to good use and blended them with olive oil, balsamic, and a touch of honey!

Yum

Mixed Berry Salad with Grilled Chicken

Ingredients

For the chicken:

1 large, or 2 small, boneless, skinless chicken breasts
1/4 tsp. garlic powder
Salt and pepper, to taste

For the salad:

2 small heads of Romaine lettuce, cleaned and chopped
1/2 cup strawberries, sliced
1/2 cup blueberries
1/2 cup raspberries
1/4 cup red onion, sliced
4 ounces mozzarella balls, halved
1/4 cup sliced almonds
2 tbsp. fresh basil, chopped

For the dressing:

1 cup strawberries, cleaned and halved
6 tbsp. extra virgin olive oil
3 tbsp. balsamic vinegar
1/2 tbsp. honey

Instructions

For the chicken:

Preheat the grill to medium heat.
Season the chicken on both sides with salt, pepper, and garlic powder.
Place the chicken on the grill and cook for five minutes on each side, or until cooked through completely.
Once cooked, let the chicken cook down for a couple minutes. Then, dice.

For the salad:

Add the Romaine lettuce, berries, onion, mozzarella, almonds, basil, and chicken to a salad bowl. Toss to incorporate all of the ingredients.

For the dressing:

Blend all of the ingredients together.
Strain and pour over salad.

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If you need an idea to use up those berries picked from a local farm or want to take something red, white, and blue to a 4th of July barbecue, this mixed berry salad is it! It’s colorful, it’s fresh, and it tastes like summer should! It’s a little sweet, a little tangy, and a whole lot of delicious!

Omit the chicken if you’re vegetarian or feeding a crowd at your next cookout. The strawberry dressing makes a lot, but you might want to double the recipe for a big bash.

If this salad was all I had to eat all summer long, I definitely wouldn’t be mad. In fact, I probably will make this most of the summer because it’s just that good!

If you make this salad, let me know what you think in the comments! Also, make sure that you tag me on social media with the hashtag, #livinglavidaeats. I want to see your beautiful salad creation (and that way I can relive this recipe)!

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