Strawberry Salmon Salad

Simple strawberry salmon salad requires less than six ingredients, your preferred salmon seasoning, and the option of homemade or store-bought dressing - perfect for effortless summer days!

I've been preparing this salad throughout the summer! Why? Because it's nutritious, rejuvenating, and incredibly simple to whip up. Everything can be ready in less than 30 minutes, making it an ideal choice for a quick weeknight dinner or for meal prepping for lunch.

TIPS ABOUT STRAWBERRY SALMON SALAD

• Simplicity is key! This recipe is all about keeping things easy. I personally opt for my beloved strawberry vinaigrette from the store, but you can also whip up a speedy honey vinaigrette dressing from my alternative strawberry salad recipe.

• This salad recipe is simple with just a few ingredients. If you feel like enhancing it, consider incorporating red onions, avocado, or substituting pepitas with pecans or almonds.

• In this salad recipe, salmon takes the spotlight due to its quick cooking time and the avoidance of heating up the oven on a hot summer day. To ensure quality and sustainability, opt for wild-caught Alaskan or Sockeye salmon.

• To transform this into a lunch meal prep, opt for glass containers when packing salads. This choice helps maintain freshness and prevents sogginess. I would also separate the ingredients like keep the salad undressed and dressing in a separate container and store the cooked salmon separately. (salmon refrigerate up to 3 days).

TO PREPARE THE EASIEST TOASTED HONEY PEPITAS

• Heat a skillet over medium-high heat without adding any oil.

• Spread pepitas in the skillet to form a single layer and shake occasionally.

• Continue shaking until they turn golden brown (4-5 minutes). Transfer the toasted pepitas to a bowl to cool, then add a pinch of salt and 1 tablespoon of honey.

• Stir until the seeds are well coated and set aside to cool.

Watch the video below to see how simple it is to prepare this salad!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Simple strawberry salmon salad requires less than six ingredients, your preferred salmon seasoning, and the option of homemade or store-bought dressing - perfect for effortless summer days!

SERVINGS: 4 | PREP TIME: 10 MIN | COOK TIME: 15 MIN

Ingredients

• 2 - 4 salmon filets

• 1-2 Tbsp go to salmon seasonings*

• 4-8 cups favorite salad greens (I used half arugula half mixed)

• 1 cup strawberries, hulled and sliced

• ¼ cup pepitas

• ¼ cup crumbled feta

• 1 tbsp honey

• ¼ cup strawberry balsamic vinaigrette*

• salt + pepper to taste

• fresh dill for garnish, optional

Directions

Prepare Toasted Honey Pepitas:

1) Heat a skillet over medium-high heat without adding any oil. Spread pepitas in the skillet to form a single layer and shake occasionally. Continue shaking until they turn golden brown (4-5 minutes). Transfer the toasted pepitas to a bowl to cool, then add a pinch of salt and 1 tablespoon of honey. Stir until the seeds are well coated and set aside to cool.

To prepare the salmon:

1) Season your salmon with your favorite seasonings (refer to the notes below for my recommendations). Heat oil in a skillet over medium-high heat until it is hot and shimmering. Cook the salmon without moving it, skin side up, until it turns golden and crisp, approx. 4 minutes. Gently flip the fillets and lower the heat to medium. Cook until it reaches your desired level of doneness, around 4-5 minutes. Finally, transfer the salmon to a platter to cool.

Preparing the salad:

1) Coat the salad greens in dressing in a large mixing bowl. Add the remaining ingredients like toasted pepitas, feta, strawberries, salt, and pepper. Top it off with a salmon filet and savor the dish!

Notes:

• Choose whatever greens you would like. I used arugula and mixed greens but you can also use spinach, butter lettuce, kale or romaine.

• When it comes to my salmon, I favor a classic garlic powder, smoked paprika, salt, pepper and splash lemon juice and chopped fresh dill over. If you need more guidance, there are many salmon or fish focus seasonings that you can use.

Melon Berry Summer Salad

Melon Berry Summer Salad - A refreshing salad made with seasonal, rich produce to revitalize you on a hot summer day!

Summer is the prime season for melons, making it the perfect time to savor a refreshing salad filled with summer produce to wrap up the season.

This vibrant salad features a mix of summer produce such as blueberries, cucumbers, avocados, cantaloupe, along with robust veggies like shaved Brussel sprouts and kale forming the base.

For a protein boost, grilled shrimp is a great addition. It complements the citrusy and refreshing flavors of the salad, and you don't even need to use the oven. Leftover cold shrimp also pairs well with the salad.

HOW TO MAKE THE CITRUS VINAIGRETTE

• Crafting the Citrus Vinaigrette is simple. Combine oil, herbs, seasonings, Dijon mustard, honey, and any citrus fruit you have on hand. In this recipe, half a grapefruit was squeezed, which adds a perfect touch to the salad.

• Use the remaining half of the grapefruit to create a delightful paloma cocktail or mocktail to complement the meal. (recipe here)

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Melon Berry Summer Salad - A refreshing salad made with seasonal, rich produce to revitalize you on a hot summer day!

SERVINGS: 4 | PREP TIME: 10 MIN | COOK TIME: 10 MIN

Ingredients

salad components

• 2 cups shaved brussels sprouts

• 2-4 cups kale (de-stemmed, leaves torn into bite sized pieces)

• 1 cup or 3 mini cucumbers, sliced

• 1 avocado, diced

• ½ small red onion, sliced

• ½ cup crumbled feta or goat cheese

• 1 cup fresh blueberries

• ¼ cup small cantaloupe, diced

• ¼ cup sliced almonds

• Optional: 1 lb grilled seasoned shrimp

Vinaigrette dressing:

• ½ grapefruit (juice)

• ¼ cup avocado oil

• 1 Tbsp honey

• 1 Tbsp dijon mustard

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp oregano

Directions

1) To prepare the dressing: Combine all ingredients in a small bowl or mason jar. If using a mason jar, seal the lid and shake vigorously for 30 seconds until the dressing is well mixed. If using a bowl, whisk the ingredients together until they are combined.

2) In a large salad bowl, combine shaved Brussels sprouts and kale. Pour the dressing over the greens and toss until they are evenly coated. Finally, add your remaining toppings and serve!

3) Enjoy this dish as a side salad or as a main course alongside grilled shrimp or your preferred protein source!

Broccoli Salad

The ultimate dairy and gluten-free broccoli salad for any occasion. Your guests will never suspect it's actually good for them!

BROCCOLI SALAD RECIPE HIGHLIGHTS

• Incredibly simple to prepare!

• The dairy-free dressing will quickly become your preferred choice for any dish. It's naturally sweetened and provides a good balance of fat and protein.

• Perfect for preparing in advance, making it suitable for various occasions such as barbecues, potlucks, or weekday lunches.

• Ideal for those who dislike red onions! *However, if you're a fan like me, feel free to include ⅓ cup of red onion in the salad!

• I've been making this for years, and it's always a big hit! #noleftovers

TIME SAVING TIPS BEFORE AN EVENT

• Buy fresh pre-cut broccoli or prepare and wash your broccoli the day before the event.

• Cook bacon for breakfast, setting aside some for breakfast and chopping the rest for the broccoli salad.

• Soak cashews overnight to make the dressing the next day, or boil them for 10 minutes.

• Remember to chill the recipe in the fridge. This allows the broccoli to absorb the dressing, enhancing the flavor of the salad!

Looking for more nutritious and enjoyable crowd-pleasing recipe ideas? Explore: Apple Pecan and Bacon Salad with Caramelized Shallot Vinaigrette Dressing, Hasselback Sweet Potatoes, Prosciutto Wrapped Figs, Roasted Beet Hummus.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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The ultimate dairy and gluten-free broccoli salad for any occasion. Your guests will never suspect it's actually good for them!

Servings: 6 Prep: 15 MIN Cook time: 0 MIN

Ingredients

For the salad

• 2 large broccoli crowns (florets only), finely chopped

• ½ cup bacon, chopped

• 1 ½ cups seedless red grapes, quartered

• ⅓ cup dried cranberries or dried cherries

• ⅓ cup roasted or raw sunflower seeds

• 2 Tbsp lemon juice

• S+P to season

For the dressing

• 1 cup raw cashews, soaked

• ¼ cup water

• 2-4 Tbsp pure maple syrup

• 2 Tbsp apple cider vinegar

• ½ tsp minced garlic

• 1 tsp sea salt

• ½ tsp ground black pepper

Instructions

1. For the dressing: Place cashews in a bowl and cover cashews with water and soak for 2 hours or overnight. (if you are short on time, soak them in boiling water for 10 min).

2. Drain cashews and transfer to blender with the rest of the dressing ingredients. Blend until completely smooth and creamy. If dressing is too thick, add 1 Tbsp increments of water until desired creaminess. *2-4 Tbsp syrup is for desired sweetness.

3. For the salad, Place broccoli, grapes, sunflower seeds, dried cranberries, bacon bits and lemon juice in a large mixing bowl. Add dressing and toss thoroughly to coat. Season with salt and pepper and lemon juice to taste. Serve chilled.

Gluten Free Walking Tacos

Healthy Walking Tacos: A Quick, Fun, and Customizable Meal

Have you ever tried a walking taco? It's the perfect meal for those who are short on time, love customization, and want to keep it healthy. This meal is perfect for quick lunches, lazy family dinners, or even game night!

When I was a child, my family would make tacos in individual-sized chip bags like Fritos or Doritos. This allowed us to choose our own toppings, while also eating right out of the bag, making it mess-free for our parents. It was a delightful experience!

HOW TO MAKE YOUR WALKING TACO

Assembling your walking taco is easy and fun! Just gather all your favorite taco toppings and go from there. You can even choose healthy and gluten-free options!

grass-fed ground meat

shredded lettuce

fresh organic salsa

lactose free or organic raw shredded cheese

pickled onions (with addition of jalapeños) pg. 54 in cookbook

avocado lime crema pg. 45 in cookbook

Gluten-free chips that are made in premium avocado or coconut oil like Jackson’s chips.

Want more healthy and fun Mexican inspired recipes? Check out: Mexican eggs Benedict, Paleo Crunchwrap Supreme, and Mexican Harvest Turkey Chili.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Servings: 4 Prep: 10 MIN Cook time: 10 MIN

Ingredients

To make taco meat:

• 1 lb grassfed ground meat (beef, chicken, turkey)

• 1 packet of siete foods taco seasoning

• ⅓ cup water

Toppings:

• individual chip bags (favorites: Jackson’s Chips, Siete Foods, Barnana Plaintain chips)

• shredded lettuce

• diced tomatoes or salsa

• avocado

• lime wedges

• cilantro

• cheese or queso

• sour cream or greek yogurt

• pickled onions

• avocado lime crema

Instructions:

1. To a skillet, add 1 Tbsp avocado oil over medium high heat. Add your ground meat to the skillet and break apart as it cooks. Mix in the seasonings and water once browned. Transfer the meat into a bowl and set aside until ready to assemble walking tacos.

2. Prepare the rest of the toppings of your choice!

3. When ready to assemble, take individual sized chip bags and roll down the tops. (You can also add chips to a bowl if you don’t have chip bags!) Fill the bags or bowl with taco meat and the rest of your desired toppings. Enjoy!

Snickerdoodle Protein Balls

Satisfy your sweet tooth with snickerdoodle protein balls - A no-bake, healthy treat that will keep you full!

#1 favorite protein ball recipe that the girls at the gym absolutely love! And rightfully so because who doesn’t love the flavor combinations of cinnamon and sugar?!

Cinnamon and sugar are what makes a snickerdoodle, but that doesn’t mean we have to stick to the traditional unhealthy, sugar filled dessert.

Because these snickerdoodle protein balls are good for you! Not only are they made with natural sweeteners like pure maple syrup and coated with coconut sugar but they are also gluten-free, dairy free and filled with lofts of healthy fats, flavor and protein.

HOW TO MAKE SNICKERDOODLE PROTEIN BALLS

Let me give you the easy answer. Add all of the ingredients to the food processor and blend until the mixture is thick and creamy. Roll into balls and that’s it!

Main reason why I love these protein balls so much is because it doesn’t require baking, using only one kitchen equipment and takes less than 10 minutes to prepare.

WHEN TO EAT

• Pre | Post workout - Need a quick bite before or after a workout to tie you over? Well, these protein balls are perfect in a pinch. Packed with protein and complex carbs to drive better performance at the gym!

• Afternoon delight - If I am needing a snack or feel sluggish around 3PM, 1-2 of these protein balls will push me through with energy before dinner time.

• Dessert alternative - Sometimes I will have a sweet tooth after dinner and these balls come in clutch!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Satisfy your sweet tooth with snickerdoodle protein balls - A no-bake, healthy treat that will keep you full!

Servings: 40 balls | Prep: 5 MIN | Cook time: NA

Ingredients

• 3 cups oats (or oat flour)

• 1 cup vanilla protein powder

• ½ cup pure maple syrup

• 1 ½ cup nut butter

• ½ cup coconut oil

• 2 Tbsp ground cinnamon

• 1 tsp vanilla extract

• ½ tsp sea salt

• Cinnamon sugar coating (optional)

• ¼ cup coconut sugar

• 1 tsp ground cinnamon

Instructions

1. To a food processor, (if not using oat flour), add oats to the processor and blend on high until oats have turned into oat flour. Add all of the ingredients, except cinnamon sugar coating, and blend on high until completely incorporated.

2. If its too dry, add more honey or water and if it’s too wet, add 1 tbsp increments of oat flour.

3. Using a tablespoon or cookie scooper, form into balls and place on a plate.

4. If making the cinnamon sugar coating, add both ingredients in a small bowl and toss until incorporated. Add 3-4 balls in the cinnamon sugar mix and roll each ball around until fully coated.

5. Store in an airtight container for up to one week or in the freezer for up to a month.

Notes

• My favorite protein powder is Equip Foods! Use code ROOTS for 15% off your first order at this link.