I love making salads for groups. If we ever gather as a group, I always put my hand up to be in charge of salads. I really love it.

I have a few go to salads that are easy, delicious and nine times out of ten, I get asked for the recipes. So, I thought I’d share it with you guys too. Some are great to prepare the day before, if you want to take them to work for lunch too.

Soba Noodle and Edamame Bean Salad. 

I got this recipe when I signed up to do a 21 day vegan eating experience called , Crazy Sexy You, last year with Kris Carr (completely recommend BTW…..I’m about to do another round of it in fact!)

This salad is so fast, easy and seriously, it is one of my faves, if not my actual fave.

Ingredients are for one person, so adjust depending on how many serves you want. Mind you, this is a very large serving in itself.

1/2 cup, shelled edamame

60 grams 100% buckwheat/soba noodles

2 tsp of toasted sesame oil (or substitute with olive oil)

2 tablespoons green onions, white parts only, thinly sliced

1 clove of garlic

1/2 teaspoon of ginger, minced

2 cups of kale (about 2 leaves) washed, dried and finely chopped.

2 teaspoons of unseasoned rice vinegar

2 teaspoon of tamari

2 teaspoon of sesame seeds

  1. Bring a medium sized saucepan of water to the boil. Add the edamame and boil for 2 minutes, or until they are bright and green and tender. Use a slotted spoon to scoop them out and set them aside. Add the soba noodles and cook according to package instructions. Drain noodles and set aside.
  2. Heat the oil in a medium sized pan over medium heat. Add the green onions, garlic and ginger. Cook. Stiring constantly, for about a minute. Add the kale and the carrots. Cook, stirring frequently, until the kale is wilted (about 3 minutes). Add the cooked soap noodles and edamame.
  3. Mix tamari and rice vinegar. Check seasoning and adjust to taste.
  4. Mix all ingredients together.
  5. Serve in a bowl topped with sesame seeds.


Jen’s Cous Cous Salad

This serves about 4-6 people as a side salad. It is delicious on it’s own as well.

It really is a play around with ingredients kind of salad. So add or subtract whatever doesn’t vibe with you. The dressing really makes it though!

1 cup of cous cous

1 cup boiling chicken or vegetable stock

1 medium sweet potato

1tbs vegetable oil

moroccan seasoning (or cayenne pepper or just Himalayan rock salt)

1/4 small cauliflower (processed or chopped really finely)

1/4 red capsicum (chopped into small pieces)

1/4 yellow capsicum (chopped into small pieces) or 1/2 cup corn

3-4 shallots, sliced including the green section

1/2 a jalapeño chilli or 1/2 medium red chilli (I leave seeds in, but I like a kick)

1/4 medium brocoli, chopped into small tree bits

1/2 salted peanuts


1 tablespoon of coriander

2 tablespoons of honey

1 tablespoon white wine vinegar

2 heaped teaspoons of curry powder

1/4 cup olive oil (Or a bit less if you don’t like to too mush mush)

pinch of Himalayan rock salt and black pepper

  1. Heat oven to 180 c
  2. Put cous cous in a container and pour boiling stock over. Stir until cos cos coated. Cover and leave for 5 minutes.
  3. Cut sweet potato into 2 cm pieces and place in a bowl. Cover with oil and seasoning. When fully coated add to baking tray and place in oven for 15-20 minutes.
  4. Comb the cous cous with a fork after 5 minutes until separated.
  5. Add to a medium mixing bowl
  6. Add all the vegetables and mix through until evenly distributed.
  7. Combine honey, vinegar, curry powder in a jar and shake up. Or just mix vigourously.
  8. Mix the curry dressing into cous cous and you are ready to eat!!

***I also replace the cous cous with brown rice too to change it up and be gluten free.


Basic Green Leaf Salad

100 grams mixed green salad

1 medium sweet potato

Himalayan Rock salt

Vegetable oil

1/2 cup cherry tomatoes cut in quarters lengthways

1/2 a medium Spanish onion sliced

30 grams of feta, crumbled or sliced

1/4 cup of walnuts


2 tablespoons of your favourite Green Dip. I use a vegan dip with beans and pesto or straight pesto.

1 tablespoon olive oil

1 teaspoon of white wine vinegar

  1. Heat oven to 180 degrees C
  2. Peel and cut sweet potato (white or orange…I used white here) into 2cm pieces.
  3. Coat in Vegetable oil and salt. Bake for 15-20 mins
  4. Add green mix to a bowl and place tomato, onion feta over the leaves so they are evenly distributed
  5. When sweet potato cooked, allow to cool before adding to salad.
  6. Add walnuts
  7. Combine dressing ingredients. Add seasoning to taste or play around with oil and vinegar as well. It is real art to create the flavour that suits you.
  8. Add dressing to salad when you are ready to serve and eat!



There are no real rules with salads. It is just creative play.

In terms of dressings, I try to use bitter (lemon, vinegar, lime, garlic) and oil, spice (chilli, curry), sweet (honey, maple syrup) and salt and pepper.


  1. Yummy Jen 😏😏 You’ve got many talents – thanks for sharing 💕💕👍

    Kind regards, Sonya Pearson

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