Walnut Taco Salad with Black Bean Mole

How to make it

Black Bean Mole Mix

1. Chop onions and peppers. Drain and rinse black beans.

2. In a medium skillet over medium heat, combine olive oil and spices. Add in onions and peppers, and cook for about 5 minutes, until aromatic.

3. Add in black beans, salsa, and corn. Cook for another 5 minutes.

4. Add in bay leaf, cocoa, and cinnamon. Cook until warmed through.

Walnuts

Note - you can make these ahead and store in a jar!

1. Preheat oven to 350F.

2. Combine spices.

3. In a medium bowl, add walnuts, cover with lime juice and melted honey.

4. Pour in spice mix and shake / stir until evenly coated.

5. Transfer onto cookie sheet lined with parchment paper. Bake for 8-10 minutes.

Picco de Gallo

1. De-seed and cut jalapeño pepper.

2. Add lime, pepper, and onion into a food processor.

3. Set to chop and pulse for 15-30 seconds until just combined.

4. Add in tomatoes and cilantro. Pulse for another 10 seconds.

To Assemble

1. Place spring mix in bowls with any other desired veggies (ie cucumber, cherry tomatoes).

2. Top with a scoop of black beans, guac (store bought), and picco de gallo. Sprinkle on toasted walnuts, and a dollop of Greek Yogurt (or coconut yogurt for dairy free option).

3. Squirt with fresh lime juice and a spring of cilantro.

Store all components separately in fridge.

What you’ll need

Black Bean Mole Mix

1/2 Tbsp olive oil

1/2 Tbsp chili powder

1/2 tsp cumin

1/4 tsp salt and pepper

1/2 red onion, chopped

1 bell pepper, chopped

1 Cup black beans

1/2 Cup salsa

1/4 Cup frozen corn

3/4 tsp cocoa powder

1 bay leaf

1/8 tsp cinnamon 

Taco Spiced Walnuts

1 Tbsp chili powder

1/2 Tbsp cumin

1/2 tsp paprika

1/2 tsp seal salt

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp thyme

1/4 tsp pepper

1 1/2 Cups walnuts

1 Tbsp lime juice

1 tsp honey (or coconut nectar for vegan)

Picco de Gallo 

3 medium tomatoes

2 Tbsps lime juice

1/4 cup packed cilantro

1/2 jalapeno pepper (seeds removed!) 

To Assemble

Spring Mix

Cucumbers chopped

Guacamole 

Greek (or coconut for vegan) Yogurt

Cilantro

Picco de Gallo (use store bought to save time)

Kale & Currant Salad with Chickpea Croutons

How to make it

1. Wash kale and pat dry with dish cloth or paper towel. Destem, and chop.

2. In a food processor on chop setting, combine shallot, garlic, olive oil, lemon juice, salt, and pepper. Pulse for 30 seconds.

3. Drizzle dressing over kale. Massage in well with hands.

4. Right before serving, top salad with currants, chickpeas, and chopped / shredded chicken breast.

5. Stores well in fridge for up to 1 week.

What You’ll Need

2 heads kale washed, destemmed, and chopped

1/2 a shallot

4 cloves garlic

6 Tbsps lemon

2-3 Tbsps olive oil

salt & pepper to taste

1/4 Cup dried currants

1/3 Cup Balsamic & cracked pepper chickpeas

2 grilled chicken breasts*

*Note - you can use leftover shredded chicken. I like using chicken that’s been marinated in olive oil, lemon juice, thyme, oregano, salt, pepper, and loads of garlic.

Moroccan Spiced Spinach & Chickpea Salad

How to make it

1. Preheat oven to 400F.

2. Drain chickpeas, rinse, and pat dry with paper towel.

3. Chopp sweet potato into 1/2’’ - 3/4’’ cubes.

4. In a large bowl, mix together olive oil and spices. Add in chickpeas and sweet potatoes, and toss.

5. Place on large cookie sheet with parchment paper and bake for ~35 min until sweet potatoes are soft. Remove form oven and let cool.

6. For the dressing, combined yogurt, garlic, lemon juice and zest, and spices. Place in fridge.

7. To assemble, add dressing, spinach, cucumbers, tomatoes, sweet potatoes, and chickpeas into a large bowl and toss.

8. Optional toppings include raisins, pistachios, and chicken.

What you’ll need

Spiced Chickpeas & Sweet Potatoes

1 large (or 2 medium) sweet potatoes

1 can chickpeas, drained, rinsed, and dried

1 Tbsp olive oil

1 tsp cumin

1/2 tsp thyme

1/4 tsp ginger

1/4 tsp cinnamon

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp sea salt

1/2 tsp paprika

Lemon zest

Dressing

1/4 cup greek yogurt

Juice form 1/2 a lemon

Zest from 1/2 a lemon

1/2 tsp cumin powder

1/2 tsp cinnamon

1/2 Tbsp olive oil

2 cloves minced garlic

1 Tbsp chopped mint leaves

To assemble

5-6 Cups Spinach

1 Cup cherry tomatos

1/3 Cup diced cucumbers

Optional Toppings (Raisins & Pistachios; Chicken)

Summerlicious Shredded Kale Salad

“No-Fail Kale Salad...watch out Gusto 101! No need for parmesan with this vegan friendly option. ”

How to make it

1. Wash and de-stem 1-2 heads of kale (depending on where you buy - it should be abut 4-5 cups. Pat dry. Tear up into little pieces, or stack leaves in a bunch and chop.

2. In a large bowl, whisk together lemon, oil, jam, maple syrup, and seasoning.

3. Toss in kale. With your hands, massage the dressing into the leaves for 3-4 minutes, until well coated, and no dressing is left at the bottom of the bowl.

4. Top with dried cranberries.

5. Keep in fridge to let the dressing and the leaves marinate! This salad get’s better with time. You can keep for up to 5 days in air tight container.

6. Top with toasted pecans before serving.

Pro Tip - this salad can easily become a hearty meal! Try adding chopped roast chicken breast and apple to make this a go-to favourite to pack for a weekday lunch at the office!

What you’ll need

2 heads kale washed, dried, destemmed and chopped (~4 cups)

Dressing

3 Tbsp lemon juice

2 Tbsp olive oil

3 cloves minced garlic

1 tsp cranberry or strawberry jam

2 tsps maple syrup

1/4 tsp cayenne powder

1/4 tsp salt

1/4 tsp pepper

3 Tbsps nutritional yeast

Top it off

1/4 cup dried cranberries

1/4 cup toasted pecans

Grilled Peach Summer Salad

“The taste of summer in every bite.”

How to make it

1. In a large salad bowl whisk together orange juice, garlic, honey, olive oil, vinegar, and spices.

2. Thinly slice peach wedges, and grill over medium heat, flip after ~2 minutes.

3. Toss spring mix, arugula, and strawberries in dressing.

4. Top with grilled chicken, toasted pecans, peaches, and crumbled goat cheese.

WHAT YOU NEED

Serves 4

For the salad

2 Peaches, sliced into wedges

1/2 Cup sliced strawberries

6 Cups spring mix or baby spinach

3 Cups Arugula

2 Grilled chicken breast

1/3 Cup goat cheese

1/4 Cup toasted pecans

For the Dressing

Juice from 1/2 an orange

1 clove garlic, minced

1 tsp honey

1/2 tsp salt

1/4 tsp freshly cracked pepper

1/4 tsp cayenne pepper

1/4 tsp chilli pepper

2 Tbsp olive oil

2 Tbsp red wine vinegar