SUPER SALAD RECIPES

28 Pins

1mo

Brooke Kelly

a white bowl filled with salad on top of a black table next to a fork

Farro Salad with Roasted Garlic & Thyme Dressing - Brooke Kelly Nutrition

Farro is a grain that's often forgotten which is a real shame as it is both incredibly delicious and nutritious, boasting a high level of low GI prebiotic fibre to feed a healthy gut microbiome. Its nutty texture lends itself perfectly in a salad of finely shaved celery, crunchy green apple, toasted walnuts, radicchio and pecorino, that's drowned in a dressing made from slow roasting garlic and thyme.*Hot tip - soaking your farro overnight helps to improve it's digestibility and shorten the overall cooking time.

Midweek dinner's don't have to be complicated to be delicious! This is a scotch fillet steak, cooked to perfection with cold crunchy greens in a Sicilian olive dressing. Though it seems 'simple', it really packs a flavour punch by using the whole olives plus their brine (aka the most perfectly-seasoned vinegary liquid we should all be keeping and NOT throwing in the bin!).I strongly hate overcooked greens and prefer them on the colder / crunchier side - so to keep them looking and tasting vibrant, don’t skip the ice bath and be sure to keep close watch on the cooking time. This dish has plenty protein, micronutrients, fibre and most importantly flavour. Sauteed Vegetables Recipe, Venison Roast, Delicious Food Image, Deer Recipes, Leftover Steak, Fillet Steak, Holiday Favorite Recipes, Silver Fern

Sauteed Vegetables Recipe

Holiday Favorite Recipes

Silver Fern

Steak with Cold Crunchy Greens in Sicilian Olive Dressing - Brooke Kelly Nutrition

Midweek dinner's don't have to be complicated to be delicious! This is a scotch fillet steak, cooked to perfection with cold crunchy greens in a Sicilian olive dressing. Though it seems 'simple', it really packs a flavour punch by using the whole olives plus their brine (aka the most perfectly-seasoned vinegary liquid we should all be keeping and NOT throwing in the bin!).I strongly hate overcooked greens and prefer them on the colder / crunchier side - so to keep them looking and tasting vibrant, don’t skip the ice bath and be sure to keep close watch on the cooking time. This dish has plenty protein, micronutrients, fibre and most importantly flavour.

a white bowl filled with noodles and vegetables

Coconut, Cashew & Turmeric Chicken Noodle Salad - Brooke Kelly Nutrition

When it's starting to get hot, one of the first things I crave is cool noodle salads. This coconut, cashew and turmeric chicken noodle salad is a favourite summer meal prep or mid week dinner... Chicken breasts are poached perfectly in coconut milk with lots of aromats, fish sauce and lime, then shredded and tossed through vermicelli noodles, cool crunchy veg, turmeric, chilli, roasted cashew and coriander. This salad is best made head of time, so if you enjoy a colder noodle salad like me, I strongly recommend refrigerating before serving.

a white plate topped with meat and veggies

Pistachio Dressing

Summer Christmas Table

Christmas Table Centrepiece

Grilled Peach, Farro & Buffalo Mozzarella Salad with Pistachio Dressing - Brooke Kelly Nutrition

My festive grilled peach and farro salad is the perfect summer Christmas table centrepiece! Grilled peaches that are macerated in sumac and sherry vinegar, paired with radicchio, farro and fresh buffalo mozzarella, then dressed with a zesty pistachio dressing. A true celebration of stone fruit in all it's glory.

a white bowl filled with lots of green and yellow food on top of a table

Golden Cauliflower Buckwheat Salad with Fried Curry Leaf - Brooke Kelly Nutrition

Crisp and golden turmeric roasted cauliflower is tossed through loads of fresh herbs, chopped dates, buckwheat and two kinds of pickles (fennel and chilli). Finished with a scattering of crunchy fried curry leaves and mustard seeds.The nuttiness of the buckwheat lends itself as the perfect warm salad backdrop and is also rich in a compound called ‘Quercetin' - a powerful anti-inflammatory which can help to relieve seasonal allergies and improve gut health.As this recipe only calls for a handful or two of curry leaves - any remaining fresh leaves can be stored in a zip lock bag in the freezer for up to 4 months.This salad is meal prep friendly, gluten-free and is also super good when served with a couple of soft boiled eggs.

a white bowl filled with salad next to oranges

Leftover Steak Salad with Crispy Pan Croutons & Maple Dijon Vinaigrette - Brooke Kelly Nutrition

Bringing leftover fillet steak back to life in a salad of shaved fennel, crunchy cos, parsley, avocado and pickled onion that’s tossed through a maple dijon vinaigrette and topped with feta and crispy pan croutons made from stale sourdough. If you've found yourself so lucky as to accumulate leftover steak / and you're sick of shoving it into a sandwich the next day, then this leftover steak salad with crispy pan croutons is the perfect 'use-it-all' meal to add to your lunch repertoire. Many people ask me how I plan my salad recipes at lunch and the honest answer is I don't. Most of the time, the best salads come from clearing out and making use of what you have - one of my favourite things to do is making a meal out minimal ingredients, you just got to think outside the box! Here’s some l

a white plate topped with a fish sandwich and veggies on top of it

Crispy Skin Salmon & Citrus Salad with Turmeric Tahini Yogurt & Toasted Cumin Seed - Brooke Kelly Nutrition

In the cooler months when everyone around me seems to be falling victim to all kinds of weird and wacky viruses, I am always reminded about the power of food as medicine for the body and the soul. This dish is equally as sophisticated as it is medicinal...perfect crispy skinned salmon on a bed of creamy turmeric tahini yogurt with a citrus salad that’s dressed using all the leftover juices from new season orange and ruby grapefruit for an extra boost of vitamin C. Finished with quick Aleppo pepper pickle and a sprinkle of toasted cumin seeds - this is my kind of immune booster.

a white bowl filled with food on top of a table

White Balsamic Vinegar

Green Cabbage Slaw with Poached Chicken, Pickled Chilli & Black Garlic Dressing - Brooke Kelly Nutrition

I love a cabbage slaw of any kind. This one happens to be on the 'lighter' side, unlike the heavy-handed mayo situation you may find in a traditional coleslaw - bundles of finely shredded green cabbage with a quick pickled chilli, cucumber, loads of herbs, sweet currants, crumbled sheep’s feta and toasted seeds, that's tossed it through a salty, yet 'zingy' black garlic dressing and topped with perfectly poached chicken for extra protein.A great meal-prep friendly salad - just be sure to leave the dressing on the side until you are ready to serve. If you have the time to spare, you may prep the quick chilli pickle and poached chicken up to 24 hours in advance.

a white plate topped with fish and vegetables on top of a black countertop next to a fork

White Balsamic Dressing

Balsamic Salad

Fennel And Orange Salad

Crispy Fish

White Balsamic

Fish Salad

Crispy Snapper with Shaved Fennel, Orange, Goat Chèvre & White Balsamic Salad - Brooke Kelly Nutrition

Beautiful crispy skin goldband snapper served with a shaved fennel and orange salad, full of herbs, avocado, toasted flaked almonds and goat’s chèvre that's tossed in a zesty white balsamic dressing.My top tips for achieving perfect and even crispy skin every time:1. Start it off in a cold pan which extends the cooking time and prevents one side from burning.2. Place a fish weight (or heavy saucepan) on top to ensure the entire surface area of the skin makes contact with the base of the pan.3. Cook the fish on the skin side for the longest, then cook on the other side for about a minute or two.This is food I could eat every single day.

a white plate topped with lots of food on top of a black table next to a fork

Pistachio Vinaigrette

Shaved Persimmon & Fennel Salad with Parmesan & Pistachio Vinaigrette - Brooke Kelly Nutrition

Persimmons! The rich, tangy and caramel-like fruit with a subtle hint of spice. One of my favourite ways to eat them is in a salad with fennel and parmesan, that’s shaved super fine, then dressed in a bright and lemony pistachio vinaigrette.Also a natural superfood, these babies contain potent anti-inflammatory properties and are an excellent source of vitamins A and C to support both immune and skin health.When picking a persimmon, I suggest going for a firmer exterior as they are actually a lot nicer when slightly ‘underripe'. This is a really lovely Autumn dish to accompany baked fish or slow roasted meats.

Related searches

Farro salad

Roasted garlic

Spiced cauliflower

Food processor recipes

Smacked Cucumber & Farro Salad with Boiled Egg, Smoked Trout & Sumac Pickle - Brooke Kelly Nutrition

A smacked cucumber and grain salad, packed with loads of fresh herbs, avocado, smoked trout, boiled egg, sunflower seeds and a quick sumac pickle that’s dressed in a killer toasted coriander seed vinaigrette. Smacking your cucumbers creates a crunchier and less soggy texture, making it the perfect vessel for a zingy dressing. This salad uses farro as the base which is a beautiful slow-digesting grain that contains beneficial prebiotics to feed a healthy gut microbiome. If meal prepping, simply leave out the avocado until the last minute. You can also get ahead by making the sumac pickle up to 24 hours in advance.

a white bowl filled with different types of vegetables and eggs on top of a black table

Onion Breakfast

Roast Pumpkin Salad

Crunchy Broccoli

Apple Cider Vinaigrette

Pickled Red Onion

Roasted Garlic Hummus

Cider Vinaigrette

Veggie Bowls

Warm Pumpkin & Ferments Bowl with 6 Minute Eggs - Brooke Kelly Nutrition

I will forever be a fan of veggie bowls! They are such an easy way to create a meal that is delicious, balanced and brimming with nutrients. This warm roasted pumpkin and ferments bowl is something I like to make when I know I need a little extra TLC.Beautiful wedges of caramelised Jap pumpkin with cumin seed on top of a homemade roasted garlic hummus (slow release carbs), 2 different ferments (probiotics for gut support), a crunchy broccoli, radicchio and herb salad (liver support), that's dressed liberally with an apple cider vinaigrette (digestion boost) and topped with two slightly gooey 6 minute eggs. It's cheaper than a multivitamin and perfect for brunch, lunch or dinner.

a white plate topped with lettuce and other food on top of a table

Roasted Garlic Dressing

Roasted Jerusalem Artichoke Salad with Feta & Hazelnuts - Brooke Kelly Nutrition

If a potato and a parsnip had a baby, it would be a Jerusalem Artichoke - one of my all time favourite alien-like vegetables that just so happens to be one of the healthiest foods you can eat for your gut due to their high prebiotic fibre content. They are slightly sweet and have a super fluffy texture, especially when roasted with plenty thyme, oregano, rosemary, garlic and olive oil until crispy and golden. I love to serve them in a salad of radicchio, dressed with a tangy dressing that’s topped with roasted hazelnuts and creamy feta. This is a gorgeous, yet comforting winter dish you can pair with any protein.