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Lentil salad with curry

Lentil salad with curry 0

A salad packed with healthy plant proteins, fresh vegetables and a vinaigrette you won't want to do without!

It is consumed lukewarm when you have just cooked your lentils, or even cold ... when all the flavors are well impregnated!

 

Perfect for your coconut's lunches because it contains no nuts or gluten and is slightly sweet thanks to the dates and maple syrup ... mmmm! 

 

 

 

 

Lentil salad with curry

Preparation: 15 minutes
Cooking: 20 minutes
Servings: 6

 

  • 2,5 cups cooked green lentils
  • 1 cup finely chopped kale or romaine salad 
  • 2 cups of grated carrots
  • 1 cup chopped cucumber
  • 1/2 cup Organic European Pumpkin Seeds
  • 5 finely chopped dates or Organic Sultana Raisins

For the vinaigrette

  • 2 tablespoon of olive oil
  • 2 tablespoons of red wine vinegar
  • the juice of a lemon
  • 1/2 teaspoon of maple syrup
  • 1 teaspoon of curry powder
  • 1/4 teaspoon garlic powder
  • Freshly ground pepper to taste

Preparation

  1. Add all the salad ingredients to a large bowl.
  2. In a separate bowl, whisk together the dressing ingredients. Once combined, pour it over the salad and mix everything together.
  3. Serve immediately or store in the refrigerator for 3 to 4 days.

 

 

Bon appétit!

 

 

Caroline 
President Hippocrate Bio

 

 

 

 

 

Green mango and grilled cashew salad

Green mango and grilled cashew salad 0

This weekend, a friend introduced me to a recipe with Asian flavors discovered during a trip to Thailand. The tangy flavor of green mango goes very well with the freshness of cilantro and the crunchiness of grilled cashews! A little trip for your taste buds, to enjoy with friends or simply to please yourself. 



Green mango and grilled cashew salad

 

Makes 4 generous portions 
Preparation time: 30 minutes 
Cooking time: 15 minutes 
 

 

 

  • 2 cups finely chopped Chinese cabbage 
  • 2 large green mangoes (unripe) finely chopped 
  • 2 green onions, chopped 
  • 1/2 bunch of chopped fresh cilantro
  • 2 tbsp olive oil 
  • 2 tbsp rice vinegar 
  • 1 tbsp tamari sauce 
  • the juice of a lime 
  • 150g of organic raw cashews 
  • 150g of organic roasted coconut 
  • freshly ground pepper 

 

Preparation 

  1. In a large bowl, combine the cabbage, mangoes, green onions and cilantro.
  2. In a small bowl, combine the lime juice, olive oil, vinegar, tamari sauce, and coconut.
  3. Add the small bowl container to the large bowl. Mix and pepper to taste. 
  4. Serve over a bed of rice noodles.
  5. Garnish with fresh cilantro and a lime wedge. Add chili pepper flakes for a flavor punch!

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio

 

 

 

 

 

 

 

Marinated chickpea salad

Marinated chickpea salad 0

Marinated chickpea salad

A quick cold salad to prepare, for lightning lunches that will appeal to young and old alike! its sweet side will make it love even those undecided about legumes!

 

 

 

  • juice of one lemon (about 1/4 cup)
  • 1 tbsp maple syrup
  • 1 tsp dijon mustard
  • 2 gousses d'ail hachées
  • 1/2 tsp ground coriander
  • 1/2 tsp crushed chili pepper
  • 2 cups of organic chickpeas, cooked, rinsed and drained
  • 1 cup cooked lentils, drained
  • 1 green onion
  • 1/2 English cucumber, cubed
  • 1 cup of cherry tomatoes
  • Freshly ground pepper to taste

Preparation

  1. In a small bowl, combine the lemon juice, maple syrup, mustard, garlic and spices. Put aside.
  2. In a large bowl, combine the lentils, chickpeas, green onion, cucumber and tomatoes. 
  3. In the large bowl, add the marinade from the small bowl. Mix. Cover and place in the refrigerator for at least 1 hour before serving.
  4. Drizzle with olive oil and pepper just before serving!
  5. Keeps in the refrigerator for 1 week.

 

Bon appétit!

 

Caroline
President Hippocrate Bio
  • Caroline Bisaillon
Kale Coleslaw with Dried Mangoes

Kale Coleslaw with Dried Mangoes 0

I don't know about you, but longer days with hot, sunny weather make me want to spend more time outdoors and less time in the kitchen. This time of year is just too nice to stay indoors, isn't it?

Well if you are feeling like me and want a really quick and easy meal that not only tastes delicious but lets you spend less time cooking to enjoy the balmy spring .... then you are going to LOVE it. this salad.

The key to a good kale salad is to take a minute or two longer to massage the kale and soften it. Does this sound strange to you? Yes? Indispensable to obtain a very tender kale? Yes.

It's easy. Whenever you make a kale salad, simply toss the kale with a little salt and oil and rub it for a minute until the cabbage becomes pliable and darkens slightly. It's really worth it!

We accompany it here with the mild, sweet and sunny flavor of dried mango which goes well with the particular taste of kale!

We fill up on nutrients and hop, direction full sun outside!

Kale Coleslaw with Dried Mangoes and Pistachios

Makes 4 servings
Preparation: 25 minutes 
Cooking: 10 minutes

 

Salad:


Vinaigrette :

  • 1 orange, squeezed
  • 3 tablespoons of olive oil
  • 1 tbsp apple cider vinegar 
  • Ground pepper

 

Instructions

 

  1. Whisk together the dressing ingredients in a small bowl. 
  2. Add the salad ingredients to a large bowl and toss with the dressing. 
  3. Enjoy!

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio 

 



 

 

 

Corn and avocado meal salad

Corn and avocado meal salad 0

That's it! The good weather has arrived and I offer you a colorful salad-meal to liven up your picnic! This classic salad is a staple recipe to have in your summer repertoire. It's bursting with crisp, refreshing flavors like corn, tomatoes, and cilantro, and has a flavor of fresh garlic, jalapeño, and red onion. Traditionally made from black beans, we are replacing them here with chickpeas. Wrap it with corn chips for a delicious and nutritious meal!

 

Corn and avocado meal salad

Makes: 2 servings or 4 side dishes 
Preparation: 15 minutes


INGREDIENTS

 

  • 2 cups of organic chickpeas, cooked, rinsed and drained 
  • 2 cups frozen organic corn, thawed and drained
  • 1 large organic tomato, diced
  • 1 organic red pepper, seeded and cubed
  • 1 medium organic avocado, pitted, peeled and diced
  • 1/2 small organic red onion, finely diced
  • 1/2 cup packed fresh organic cilantro leaves, finely chopped
  • 1 medium organic jalapeño pepper, seeded ribs and seeds, finely diced
  • 1 small clove of organic Quebec garlic, minced
  • 2 tbsp freshly squeezed organic lime juice (from about 1 lime), and more as needed
  • 1 tbsp organic olive oil 
  • 1/2 teaspoon organic cumin powder
  • 1/4 teaspoon ground sea salt
  • 1/4 teaspoon freshly ground organic black pepper


INSTRUCTIONS

 

  1. Combine all the ingredients in a large bowl. Taste and season with more lime juice or pepper, if needed.
  2. Storage: refrigerate in an airtight container for up to 4 days.

 

Bon appétit!

 

 

Caroline 
President Hippocrate Bio
Quinoa, mint and clementine salad

Quinoa, mint and clementine salad 0

This easy-to-make quinoa salad recipe is perfect for a busy evening! It includes juicy clementines, sweet cranberries, protein-rich chickpeas and fresh mint.

Drizzled with a simple maple vinaigrette, this is the perfect colorful, nutrient-packed quinoa salad. Ideal after heavy holiday meals, it will give you energy and help your body to replenish nutrients!

 

Psttttt! You can adapt it in these various ways:

 

  • Quinoa: i used tricolor quinoa here, but feel free to use your favorite. If needed, the quinoa can be made ahead and the salad assembled when ready.
  • clementines: use blood oranges, mandarins or the variety of oranges of your choice!
  • Dried fruits: Instead of cranberries, try using fresh pomegranates.
  • Herbs: Use as much mint as you want. Mint is particularly delicious, but parsley can also be used.
  • The vinaigrette: Use a vinaigrette made with apple cider vinegar, orange juice, oil, minced garlic and pepper. 

 

Quinoa, mint and clementine salad

Makes 4 servings
Preparation: 10 minutes
Cooking: 15 minutes 

 

 

  • 175 g uncooked tricolor quinoa
  • 500 ml of water
  • 1 leaf lettuce, chopped
  • 2 cups of organic chickpeas cooked, rinsed and drained
  • 10 g chopped fresh mint
  • 4 clementines, peeled and separated into quarters
  • 50 g de organic walnuts from Europe
  • 1 finely chopped fennel bulb
  • 1 / 2 cup of organic dried cranberries 
  • 3 tbsp olive oil
  • 1 tbsp pure maple syrup
  • 1 pinch of sea salt
  • Freshly ground pepper to taste

Preparation

  1. In a saucepan, bring the water to a boil with the quinoa. Reduce the heat and cover. Simmer for 15 minutes. Remove from heat and keep covered for an additional 5 minutes. Fluff with a fork and set aside.
  2. Gently combine the quinoa, chickpeas, clementines, salad, mint, walnuts and fennel.
  3. Drizzle with olive oil, maple syrup and sprinkle with salt and pepper. 
  4. Enjoy!

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Roasted cauliflower salad with creamy mustard and maple vinaigrette

Roasted cauliflower salad with creamy mustard and maple vinaigrette 0

Crunchy cauliflower, crispy spicy chickpeas, layered on a bed of mixed salads, cucumbers, fresh avocado herbs; all mixed with a simple mustard and maple vinaigrette for a hearty, healthy and delicious salad!

Enjoy this salad for the evening meal and save the leftovers for lunch the next day. 

 

 

 

Roasted Cauliflower Salad with Creamy Maple Mustard Dressing

Makes 6 generous portions
Preparation: 20 minutes
Cooking: 30 minutes 

 

INGREDIENTS

  • 1 large head of cauliflower, cut into florets
  • 2 cups of organic chickpeas, cooked, rinsed and drained
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon of chili powder 
  • 2 teaspoons of smoked paprika
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon red pepper flakes 
  • Freshly ground black pepper
  • 6 cups spring type lettuce mix
  • 1 English cucumber, sliced
  • 1/4 cup fresh herbs (like parsley, basil and / or dill, roughly chopped, here I used dill and parsley)
  • 2 tablespoons of chopped fresh chives
  • 2 avocados, sliced


CREAMY MUSTARD AND MAPLE VINAIGRETTE

 

  • 1/4 cup olive oil 
  • juice of 1 lemon
  • 3 tablespoons of pure maple syrup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons of organic sesame butter 
  • 2 tablespoons of apple cider vinegar
  • freshly ground black pepper to taste

 

INSTRUCTIONS

 

  1. Preheat the oven to 425 degrees F.
  2. On a large baking sheet lined with parchment paper, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes and a pinch of salt and pepper. Mix well to coat well.
  3. Bake and roast for 20 minutes or until tender and slightly crisp on the surface.
  4. Meanwhile, in a large bowl, place the lettuce mixture, cucumbers, herbs and chives. Mix. Leave besides.
  5. Combine all the ingredients in a glass jar or measuring cup and shake (or whisk) until smooth. 
  6. Toss the roasted cauliflower and chickpeas with the salad. Add a little dressing and toss to combine.
  7. Garnish the salad with avocados, freshly ground pepper and a little more herbs if desired.
  8. Serve and enjoy!
  9. The salad keeps well for 3-4 days in the refrigerator, just add the vinaigrette just before serving.

 

Bon appétit!

 

 

Caroline 
President Hippocrate Bio

 

Grilled beet, citrus and pomegranate salad

Grilled beet, citrus and pomegranate salad 0

“The natural sweetness of roasted beets combines with tangy citrus and spicy arugula to make this salad incredibly bright, fresh and flavorful,” says the Dr Hyman, author of the book Food what the hell should i cook? 

"Beets are loaded with powerful antioxidants that fight inflammation and promote detoxification." A simple herb and citrus vinaigrette unifies everything. 

 

 

With the cold temperatures slowly settling in, our body demands nutrients and vitamins that will allow it to fight well the small inconveniences of winter. 

This salad which dazzles with its beautiful colors is an ally to strengthen your immune system, to your forks !!

 

 

Grilled beet, citrus and pomegranate salad

Makes: 4 servings
Preparation: 15 minutes
Cooking: 1 hour

 

2 medium red beets
2 medium golden beets
½ cup of walnuts Organic Grenoble from Europe
6 oranges (the red blood gives a beautiful visual!)
¼ cup plus 2 tablespoons olive oil 
2 teaspoons of chopped fresh thyme
½ spoon tea  sea ​​salt
¼ teaspoon tea  freshly ground black pepper
8 cups of baby arugula

 

Preparation

1. Preheat the oven to 350 ° F. Place the beets in a glass baking dish or casserole dish. Add 1 cup of water and cover. Roast until beets can be easily pierced with a knife, 50 minutes to 1 hour. Let cool completely.

2. Meanwhile, spread the nuts on a baking sheet and toast in the oven until fragrant, about 5 minutes. Let cool, then roughly chop and set aside.

3. Use your hands to remove the skins from the beets, then cut off the top and bottom. Slice the beets into thin rounds about ⅛ inch thick and set aside.

4. Peel 4 of the oranges, then cut off the top and bottom. Place an orange on one cut end and, using a sharp knife, cut the rind and white pith into strips from top to bottom, following the outline of the fruit. Lay the orange on its side and cut it into ¼-inch-thick rounds, making 6 to 8 slices. Repeat with the remaining trimmed oranges.

5. Grate the zest of the 2 remaining oranges in a small bowl. Cut the oranges in half and squeeze the juice into the same bowl. Whisk in the olive oil, thyme, salt and pepper to make the vinaigrette.

6. Place the arugula in a bowl and toss with ¼ cup of the dressing. Arrange the salad on a plate, then place the beets and oranges on top. Sprinkle with toasted nuts and drizzle with vinaigrette.

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Curry quinoa salad with dried fruits and cashews

Curry quinoa salad with dried fruits and cashews 0

A crunchy and refreshing salad recipe, perfect to take in the lunchbox or for your picnic in this beautiful fall! For a nut-free version, simply replace the cashews with sunflower seeds or citrus seeds to provide crunch and vegetable protein.

 

Curry quinoa salad with dried fruits and cashews

Makes 4 servings

Preparation 10 minutes
Cooking 20 minutes

 

INGREDIENTS


For the salad:


1 tablespoon of olive oil
½ teaspoon of curry powder
½ teaspoon of ground turmeric
1 cup of quinoa, rinsed and drained (black or white to taste)
2 cups of vegetable broth
½ cup of organic dried mango, diced
½ cup of organic dried cranberries
1 large green apple, cored and diced (or any apple to taste!)
½ cup of organic raw cashews
2 tablespoons of hemp seeds
Mixed greens, for serving


For the vinaigrette:


1 tablespoon of olive oil 
2 tablespoons of fresh lemon juice
1 teaspoon of Dijon mustard grains
1 tablespoon chopped fresh parsley

 

DIRECTIONS

 

  1. In a large saucepan over medium heat, heat the oil, curry powder and turmeric.
  2. Heat, stirring constantly, for 1 to 2 minutes.
  3. Add the quinoa and sauté for 1 minute.
  4. Add the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover and cook until quinoa is tender and most of the liquid is absorbed, about 15 to 20 minutes.
  5. Remove the quinoa from the heat and let stand 5 to 10 minutes.
  6. Whisk all dressing ingredients together in a large bowl.
  7. Add the mango, cranberries, apple and cashews and toss to combine.
  8. Add the cooled quinoa mixture and the hemp seeds and mix until combined. Serve on a bed of greenery.
  9. Leftovers will keep covered in the refrigerator for 2-3 days.

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Summer salad of quinoa and walnuts

Summer salad of quinoa and walnuts 0

Savor the freshness of this colorful side salad, made with quinoa and many vegetables. This salad is very fresh on the palate and slightly sweet thanks to the corn.

Crunchy and delicious, this recipe is delicious especially if using fresh corn on the cob! Boil them and peel them with a knife. For a summery bbq flavor, grill them on the bbq!

 

Summer salad of quinoa and walnuts 

Preparation: 25 minutes
Makes 8 servings

 

INGREDIENTS

  • 1 1/2 cups of water
  • 1 cup uncooked quinoa
  • 3 tablespoons of olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon of dried or fresh oregano leaves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup of cooked corn kernels
  • 1/2 cubed cucumber
  • 1 1/2 cups cherry tomatoes, cut in half
  • 1 cup of organic chickpeas cooked, rinsed and drained
  • 3 / 4 cup of organic walnuts from Europe 
  • 1/3 cup coarsely chopped pitted olives
  • 1/4 cup chopped fresh parsley

 

PREPARATION

  1. Combine the water and quinoa in a large saucepan and bring to a boil.
  2. Cover, reduce heat and simmer until liquid is absorbed, about 10 minutes.
  3. In a large bowl, whisk together the olive oil, lemon juice, oregano, cumin and pepper.
  4. Add cooked quinoa and remaining ingredients; mix to mix.
Revisited coleslaw

Revisited coleslaw 0

Crunchy, healthy and completely addictive. This revisited coleslaw has it all !! An ideal recipe to enjoy on hot summer days. For my part, I enjoy it as a meal because it is very complete in itself thanks to the sunflower seeds and cranberries. You can, however, serve it as an accompaniment, with rusks and veggie pâté with mushrooms for example!

You will love this colorful salad!

 

Revisited coleslaw

 

 

  • 4 cups chopped green cabbage 
  • 2 cups chopped purple cabbage 
  • 2 medium carrots, chopped
  • 2 cups of chopped kale leaves
  • 1 teaspoon of ground pepper
  • ½ cup of organic dried cranberries
  • 1 cup of organic raw sunflower seeds
  • ½ cup of mayonnaise (see note)
  • ¼ cup of apple cider vinegar 
  • 2 tablespoons of maple syrup
  • 2 garlic cloves, minced

 

 

Instructions

 

  1. In a large bowl, combine collard greens, purple, carrots and kale.
  2. Add the pepper, garlic, sunflower seeds and dried cranberries.
  3. Mix well and set aside.
  4. In a small bowl, whisk together mayonnaise, apple cider vinegar and maple syrup until smooth.
  5. Pour the sauce over the cabbage mixture and mix well.
  6. Cover and refrigerate at least 60 minutes for the flavors to blend.



Notes

 

  • To make your own vegetable mayonnaise easy and delicious, you can try La cuisine de Jean-Philippe, it is delicious!
  • It is best to prepare this salad in advance and let it sit in the refrigerator for at least 4 hours, but overnight is best. Mix well before serving.
  • Store in an airtight container for up to 7 days in the refrigerator.

 

 

Bon appétit!

 

Caroline 
President Hippocrate Bio

 

Asian buddha bowl

Asian buddha bowl 0

Nothing better than this delicious Asian Buddha bowl when it's hot! Refreshing, tasty and full of color!

 

Asian buddha bowl

 

Makes 2 bowls 

 

INGREDIENTS

Bowl


2 cups of cooked quinoa
2 tablespoons of coconut oil
1 cup spring mix or spinach 
1/2 cup grated carrots
1/2 cup grated beets
1/2 cup edamame, peeled
1 / 4 cup of organic sultana raisins
1/4 cup of'' organic dry roasted peanuts
1/4 cup kimchi *
2 tablespoons green onions, thinly sliced


Ginger Miso Dressing:


2 tablespoons of fresh ginger, chopped
1 small garlic clove, minced
2 tablespoons of miso 
2 tablespoons of toasted sesame oil
3 tablespoons of natural sesame butter
1 tablespoon of maple syrup
2 tablespoons of lemon juice (about 1 lemon)
1/2 cup of water

 

INSTRUCTIONS

 

  1. Rinse and drain the uncooked quinoa. Cook the quinoa according to the package directions. 
  2. While the quinoa cooks, prepare the vinaigrette.
  3. Place all the ingredients in a blender and blend until smooth. Pour into a jar with an airtight lid and set aside.
  4. When the quinoa is cooked, add 1 cup to the bottom of two bowls. Add 1 tablespoon of coconut oil to each and mix until the coconut oil has melted.
  5. Top the quinoa with the spring mixture, grated carrots and beets, edamame, raisins, peanuts, kimchi and green onions, distributing evenly between each bowl. Use your hands to separate the ingredients into categories.
  6. Drizzle with the ginger miso dressing.
  7. Enjoy!

 

 

* I make my Kimchi myself but I used the one from Gardens in Motion. I had the chance to discover this farm in my area last year and I fell in love with their kimchi!

 

 

Bon appétit!

Caroline 
President Hippocrate Bio