Posts in Salads
Artichoke Black Olive Salad with Herb Vinaigrette

Growing up, my family would take a summer trip to Carlsbad, CA to escape the scorching Arizona weather. It was the trip I'd look forward to all year. A chance to shed the stresses of everyday life and spend time with friends and family. 

In Carlsbad, we always had our handful of favorite restaurants, chief among them was a little Italian joint called Jays. I couldn't wait to start the meal with a huge Italian salad. 

So now that's it's summertime in Phoenix, I'm doing my best to channel the Carlsbad vibe by recreating my favorite summertime meal! Check out the recipe below!

Artichoke Black Olive Salad with Herb Vinaigrette


1 cup spinach

1 cup spring mix greens

1 head of broccoli, cut into florets

8 cremini mushrooms, sliced

1 can of artichoke hearts, quartered

1 can of black olives, halved

1 can of white northern beans, drained and rinsed


2 tablespoons extra virgin olive oil

2 tablespoons white wine vinegar

1 teaspoon parsley flakes

1 teaspoon onion powder

1 teaspoon dried thyme



1) Lightly steam broccoli florets for 3 minutes. Drain. 

2) Assemble all dressing ingredients. Whisk together.

3) Toss all salad ingredients. Add dressing. Toss again. Enjoy!

Asian Barley Salad

Grain salads make perfect grab and go lunches. They can be packed with veggies and flavor but do not require heating up! Try this recipe as your next plant-based lunch to go!

Asian Barley Salad
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Asian Barley Salad
  • 1 bag Trader Joe's 10 minute barley
  • 1/2 cup shredded carrots
  • 3/4 cup frozen shelled edamame
  • 1/4 cup red onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 tablespoon avocado oil
  • 1 teaspoon sesame oil
  • 1 tablespoon rice wine vinegar
1) Boil a pot of water. Add bag of barley and cook for 10 min.2) Add frozen edamame to barley and pot of water when timer reaches 4 minutes.3) Drain and add all ingredients to a large bowl. Dress with avocado oil, sesame oil, rice wine vinegar, and salt and pepper to taste.
Prep time: Cook time: Total time: Yield: 10 servings
Taco Salad with Cilantro Lime Dressing

This salad is all about the dressing! I am a big fan of citrus-y herby vinaigrettes... they are super addicting! Pack this salad and bring to work! (I love these glass tupperware containers and these ones!) The beans and the corn will provide the sustenance to last you the rest of the work day. 

Taco Salad with Cilantro Lime Dressing
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Taco Salad with Cilantro Lime Dressing
  • 1 head of romaine, chopped
  • 1 tomato, diced
  • 1/2 cucumber, diced
  • 1/2 can corn
  • 1/2 can black beans
  • 1/2 can pinto beans
  • 1 avocado, diced
  • 1/4 cup cilantro
  • 1 garlic clove
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • juice of one lime
1) Place the olive oil, red wine vinegar, garlic, lime juice and cilantro into a food processor. Blend until combined.2) Add lettuce, tomato, beans, corn, and cucumber to a large mixing bowl. When ready to eat, add dressing and mix to combine
Prep time: Cook time: Total time: Yield: 4 servings
Taco Salad with Cilantro Lime Dressing

recipe adapted from Forks over Knives

Farro Artichoke Salad

This is a SUPER easy recipe that also happens to be extremely budget friendly. I bought all these ingredients from Trader Joe's and it totaled less than $7.00. It makes enough to last all week... and then some!

I'm a big fan of grain salads because I find that they are good warm or cold, which makes them great to pack for lunches. This dressing is my go to salad dressing for almost everything. You can't beat it! If you are storing in the fridge just be sure to add a bit more dressing upon serving. The farro soaks up the dressing after sitting for a while. 

Farro Artichoke Salad
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Farro Artichoke Salad
  • 1 bag Trader Joe's 10 Min Farro
  • 1/2 Red Onion, Diced
  • 1 can Artichoke Hearts, chopped
  • 1 can Chickpeas
  • 3 tablespoons Parsley, Chopped
  • 1/4 cup Olive Oil
  • 1/4 cup Red Wine Vinegar
  • Half a Lemon, Juiced
  • Salt
  • Pepper
1) Boil a pot of water. Add farro and cook for 10 minutes.2) Add onion, artichoke hearts, chickpeas and parsley to a mixing bowl. Add the cooked farro.3) Dress with olive oil, vinegar, lemon juice, salt and pepper. Enjoy!
Prep time: Cook time: Total time: Yield: 12-15 servings
Farro Artichoke Salad