The things I love most about food and cooking is the beautiful mixtures of colours creating something of an artwork like this stunning and crispy Rainbow Beet Salad. So easy and nourishing on all levels of your being.

More yummy salads:

• Easy Carrot Greens Salad
• Grapefruit Salad with Hemp Seeds and Pea Sprouts
• Buddha Bowl with Sautéed Mushrooms
• Tomato and Wild Garlic Salad
• Fresh and easy Kale Tomato Salad

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Rainbow Beet Salad

Stunning and crispy Rainbow Beet Salad

Course Appetizer, Salad, Side Dish

Prep Time 10 minutes minutes

Servings 2 servings

Author Luna Linnemann

Ingredients

• 1 yellow beet
• 1 candy beet
• 1 tbsp white wine vinegar
• 1 tbsp pine nuts
• 1 tbsp macadamia nuts
• ½ tsp white sesame seeds
• ½ tsp black sesame seeds
• 1 handful lemon balm leaves

Instructions

• Rinse the beets and slice them finely. Arrange on a large platter.
• Sprinkle the nuts, seeds, vinegar and lemon balm leaves on top.
• Enjoy as is or as a side dish.

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Here’s an easy summer salad with carrot greens with the bonus that you minimise your food waste.

More yummy salads:

• Grapefruit Salad with Hemp Seeds and Pea Sprouts
• Buddha Bowl with Sautéed Mushrooms
• Tomato and Wild Garlic Salad
• Fresh and easy Kale Tomato Salad

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Easy Carrot Greens Salad

Easy and food waste reducing salad recipe. Perfect for hot summer nights.

Course Lunch, Salad, Side Dish

Prep Time 10 minutes minutes

Servings 2 servings

Author Luna Linnemann

Ingredients

• 1 cup fresh spinach leaves
• 1 cup fresh rocket leaves
• ½ cup carrot greens
• ½ cantaloupe melon
• 4 plum tomatoes
• ½ cucumber
• 1 tbsp hemp seeds
• 3 tbsp roasted pumpkin seeds
• 1 splash of apple cider vinger

Instructions

• Roast the pumpkin seeds and let them cool.
• Rinse the spinach, rocket and carrot greens.
• Remove the stem of the carrot greens, as it might have a chewy consistency. Chop the carrot greens finely.
• Chop the tomatoes and cucumber.
• Mix all ingredients in a large bowl and enjoy.

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If you are looking for an easy lunch, try this grapefruit salad with hemp seeds and pea sprouts. It’s super easy to make and very refreshing. I love the vibrant colours. Adding hemp seeds will allow a better absorption of the nutrients in the veggies and fruit, as they are more easily absorbed when consumed with fats. Hemp seeds also contain all 10 essential amino acids and they add a lovely nutty taste to the fresh and sour taste of the grapefruit.

Another yummy salad:

• Tomato and Wild Garlic Salad

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Grapefruit Salad with Hemp Seeds and Pea Sprouts

A refreshing and easy salad full of vibrant colours and taste.

Course Appetizer, Lunch, Salad

Prep Time 5 minutes minutes

Servings 1 serving

Author Luna Linnemann

Ingredients

• 3 lettuce leafs
• 2 handful fresh spinach
• ½ grapefruit
• ½ celery stem
• ¼ cucumber
• 1 tsp hemp seeds
• 1 handful pea sprouts
• 1 tbsp apple cider vinegar

Instructions

• Rinse the veggies and place the salad leafs in a bowl.
• Peel the grapefruit. Chop the grapefruit, cucumber and celery stem into desired sizes. Add to the bowl.
• Sprinkle the hemp seeds and some apple cider vinegar on top.
• Decorate with the pea sprouts and enjoy.

The post Grapefruit Salad with Hemp Seeds and Pea Sprouts appeared first on Cumin and Yin.

This Buddha Bowl with Sautéed Mushrooms is great for emptying the fridge, and I love the colourfulness it brings to the table. The sautéed mushrooms add such a lovely flavour to the bowl, and go well crunchy cabbage and carrot.

More yummy salads:

• Tomato Ramson Salad
• Fresh and easy Kale Tomato Salad

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Buddha Bowl with Sautéed Mushrooms

Fresh and easy bowl full of veggies and great for lunch, dinner and meal prep.

Course Dinner, Lunch

Total Time 20 minutes minutes

Servings 2 people

Author Luna Linnemann

Ingredients

Sautéed mushrooms

• 10 mushrooms
• 3 tbsp tamari sauce
• 1 tsp sesame oil
• 1 garlic clove (minced/chopped)
• 2 tbsp shredded ginger

Curry spiced cauliflower rice*

• ½ cauliflower
• 1-2 tsp curry

Toppings

• ½ (small-medium) cabbage (or salad)
• 2 large carrots
• 10 snap peas
• 1 avocado
• ½ lime
• 1 handful fresh cilantro
• 1 handfull peanuts
• 1-2 tsp sesame seeds
• 2 tsp mango chutney

Instructions

• Chop the mushrooms and add them to a warm pan with the rest of the ingredients for the sautéed mushrooms. Let it fry for 10-15 minutes and then add it to the bowl.
• Meanwhile, chop the cabbage and place in the bottom of the bowl. You can either shred the carrot or if you want to make a carrot rose, use a peeler or mandolin to create long slices. Roll them around you finger one at the time, and add around half of them to one rose. Place in the bowl. Cut the snap peas and avocado in half and place in the bowl – squeeze some lime over the avo.
• If you would like to have curry spiced cauliflower rice simply grate the cauliflower and add it to a pan with 1-2 tsp curry and fry for a few minutes. Add to the bowl. (If you prefer rice noodles: Cook the rice noodles according to instructions and add to the bowl.)
• Top with fresh cilantro, peanuts, sesame seeds and mango chutney.

Notes

*You can substitute this for an easier version with rice noodles.

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I usually create most recipes for brekky, dinner and desserts, but then I figured, why not put up some of the salads I have for lunch such as this tomato and wild garlic salad. They are always super easy and fast to make, and is mostly just created from whatever is left in the kitchen and fridge.

I do also enjoy some hummus or a piece of bread (or both) on the side of a salad to keep me full for a longer period of time. Cooked quinoa is also amazing with salads!

Wild garlic / ramsons

Wild garlic, also known as ramsons, is perfect in salads, because it does not have the same strong taste as spring onion or garlic. It has a subtle spring onion taste and it grows easily in the garden. What’s not to love about beautiful green leaves in the garden that are edible at the same time

Another yummy ramson recipe:

• Wild Garlic Hemp Seed Pesto

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Tomato and Wild Garlic Salad

Enjoy this fresh and colourful salad for lunch. Wild garlic, also known as ramsons, is amazing in salads and easy to grow in the garden.

Course Appetizer, Lunch, Salad, Side Dish

Prep Time 15 minutes minutes

Servings 2 servings

Author Luna Linnemann

Ingredients

• 4 tomatoes
• 10 wild garlic leaves (ramsons)
• ½ green capsicum
• 5 black olives (I use kalamata)
• 10 dried cranberries
• 1 tbsp roasted pine nuts
• apple cider vinegar (optional)
• 1 tsp pepper

Instructions

• Cut all the veggies and olives into the desired size and mix them in a bowl or place them on a platter, if you like me enjoy arranging the salad in a beautiful way.
• Sprinkle the cranberries and pine nuts on top.
• Toss some apple cider vinegar over the salad, and finish with some freshly grounded peber.

The post Tomato and Wild Garlic Salad appeared first on Cumin and Yin.

This fresh and easy kale tomato salad is my number one go to after a busy day at work. I love how fast it is to make and the ingredients are easy replaceable with whatever leftover veggies the fridge may contain. And because kale is quiet chewy, it gives you loads of time to spend at the dinner table with whoever you are sharing this meal with.

Main and side dish

This recipe can be used as main dish or a side dish to whatever else you are cooking. I think it goes well with sweet potatoes or any kind of pumpkin. As you can see I added the salad to a main dish consisting of glazed butternut squash with quinoa and a some guac. YUM!!

Kale salad with quinoa

Some days a salad just is not enough for lunch or dinner and this is where cooked quinoa comes into the picture. It is an amazing superfood that goes well with kale! I prefer the red or black quinoa, and I like to add a garlic clove when cooking it (or an onion) to give it a bit more taste. Whether you stir in the quinoa or just eat it on the side does not matter. Tastes perfect either way.

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Kale tomato salad

Easy and healthy kale tomato salad. Great for lunch or as a side dish to a main course.

Course Lunch, Side Dish

Prep Time 15 minutes minutes

Servings 2 people

Author Luna Linnemann

Ingredients

• 3 leaves kale
• 10 black olives
• 10 small sized tomatoes (I prefer san marzano)
• ½ red capsicum (optional)
• 1 tbsp goji berries
• 1-2 tsp hemp seeds
• 1 tbsp apple cider vinegar (optional, balsamic vinegar can also do)

Instructions

• Rinse the vegetables. The kale might need a bit of extra rinsing due to its crinkly leaves (you can usually buy prerinsed and chopped, if you want to make the recipe extra quick).
• Chop the kale and capsicum in edible and desired pieces. Add it to a bowl.
• Chop the tomatoes and olives in half. Add it to the bowl with kale and capsicum and give it a mix.
• Sprinkle goji berries and and hemp seeds on top of the salad and add the apple cider vinegar.

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