Salads

Refresher Cucumber Noodles

A bit of contrast to the last post, we've got a light and refreshing cucumber noodle salad. Nice as a between meals snack or side salad to a larger meal. Enjoy folks--

Refresher Cucumber Noodles

Ingredients:
1 english cucumber
1 1/2 Tbsp Tahini
2 Tbsp Lemon Juice
1 1/2 Tbsp Olive Oil
1 Tbsp Dried Dill
Salt & Pepper to taste
Optional: 1 Tbsp Hot Sauce

Directions:
1. Spiralize your cuke (With a spiralizer, a julienne peeler would also be alright, but because of the amount of water in cucumbers, it would be much easier with a spiralizer.
2. In a small bowl, whisk together the tahini, lemon juice, olive oil, dried dill, salt, pepper and hot sauce.
3. Toss the noodles together with the sauce and serve.
4. BAM! Easy peasy noodle/salad bowl. Enjoy sassy salad friends.

Stay refreshed and cool as cakes.

Summer Salad

Hey folks! June is here and the produce is marvellous. This is a nice little salad I whipped up quickly the other day. Lots of great fresh vegetables with a lemon tahini dressing made this a substantial and filling meal.

Summer Salad

Ingredients:

For the salad:

1/2 bunch green leaf lettuce
5 small radishes, thinly sliced
2 carrots, peeled into strips
1 tomato

For the dressing:

1 tbsp tahini
2 tbsp lemon juice
1/2 tbsp olive oil
1 tsp tamari
1 tsp salt
1 tsp pepper

Directions:

1. Toss all yo veggies in a bowl, chopped to your liking.
2. Whisk together all the ingredients for the dressing then top off the salad.
3. Toss and munch away on the fresh goodness!

Stay Fresh, friends.

Pink Slaw Salad

Cabbage, a lovely leafy green. Coleslaw is delish, as is this slaw salad! It's a little lighter than the classic recipe, but oh-so-satisfying. Side note: It was not intentionally supposed to be a pink salad, but the beets thought differently and the red pepper complimented that!

Pink Slaw Salad

Ingredients:

For the Salad:

1/2 shredded cabbage
1/2 spanish onion
1/2 bell pepper
2 radishes

For the Dressing:

1 1/2 tbsp lemon juice
2 tbsp olive oil
1 tbsp tamari
1/2 tbsp apple cider vinegar
1/2 tsp pink himalayan rock salt
1/4 tsp black pepper
1/2 tbsp tahini


Directions:

1. Chop and toss all the veggies into a salad bowl.
2. Whisk together the ingredients for the dressing in a small bowl.
3. Combine dressing with the salad ingredients throughly.
5. Eat.

On Wednesdays, we eat pink my rabbit friends.

Quinoa Salad Bowl with Lemon Tahini dressing

The salad. A staple in every rabbits diet. Salad bowls are great for getting lots of nutrients and using up different ingredients on hand. This recipe is very versatile in terms of what veggies and such you add in - this is what I happened to have in my fridge today! Start with a base (I used red quinoa today) and then combine more magical flavours for a little quinoa fiesta bowl.

Red Quinoa Salad Bowl

Ingredients (For 1 portion):

1/2 c dry red quinoa
1/4 bunch green onions
1/4 spanish onion
2 leaves swiss chard
1/4 bell pepper


For the dressing:
1 1/2 tbsp Tahini
1 tbsp olive oil
2 tbsp lemon juice
1 tsp himalayan rock salt
1/2 tsp cracked pepper

Directions:

1. Cook the quinoa. While the quinoa is cooking, dice up all the veggies.
2. Once the veggies are chopped and the quinoa is cooked, combine them all in a large bowl.
3. Mix together all the ingredients for the dressing until combined thoroughly.
4. Pour the dressing into the bowl and toss until the salad is well coated.
5. Serve and eat up all the rainbow goodness.

Keep Hoppin', Rabbits

Kale Avocado Pear Salad

Hello! So I've recently subscribed to Organics Live - this is a service that delivers a box of organic fruits and vegetables to your door each week! I got my first box this week and it was SO exciting. This salad was inspired by the box and the ingredients used all came from the box (aside from the ingredients for the dressing). This salad is really filling and just oh-so scrumptious. Sweet and savoury ingredients are brought out by the dressing - one of my favourite go-to dressings: Lemon Tahini! It sounds and tastes very fancy but can be whipped up in a snap.

Kale Avocado Pear Salad w/ Lemon Tahini Dressing

Ingredients:

For the salad:

1/2 bunch red kale (green kale works too!)
1 green pear
1/2 avocado (or a full one if you're feeling wild)
2 tbsp cranberries
1 tbsp pumpkin seeds

For the dressing: (This makes enough for a single serving)

1 tbsp tahini
2 1/2 tbsp lemon juice (fresh is always better!)
1/2 tbsp olive oil
A dash of salt and a pinch of pepper

Directions:

1. Start by de-stemming your kale and tossing it into a large bowl.
2. Chop your pear and avocado and toss in the bowl.
3. The cranberries and pumpkin seeds : toss 'em in too.
4. In a smaller bowl, combine the tahini, lemon juice, olive oil, salt & pepper and whisk them together until smooth and creamy.
5. Mix the dressing in with the fruits and veggies then presto! A nice winter to spring transition salad.

Keep it zesty, folks.

Avocado & Sprouts Salad

For my first post I figured I'd go with a classic rabbit meal : the salad. This salad is one of my favourite to throw together quickly. It's fast, filling and makes me feel like an adult. It also contains one of the best (in my opinion) ingredients to ever exist… avocado. It's also so affordable. Whoo!

Avocado & Sprout Salad

Recipe:

The Salad:
5 leaves iceberg lettuce
1 ripe avocado
3/4 c sprouts

For the dressing:
2 Tbsp EVOO
1 Tbsp Balsamic Vinegar
1/2 Tbsp Maple Syrup

Directions:

1. Start by cleaning off your lettuce, chopping it, and putting it to the place. 
2. Slice your avocado and toss it on. 
3. Grab your sprouts and top it off
4. Stir together to EVOO, Balsamic and maple syrup until well blended, then pour over top the salad.

Rabbit food ain't bad.