Yoga, Health, and Wellness Articles + Recipes

This warm salad is a nice nutritious main meal that, in my opinion, does not need anything else, but for meat lovers, it can also be served as a side next to meat or fish. I occasionally do eat fish and meat, but I never add it to this salad myself. The carrots, avocado, and seeds are filling as they are. The dish is approved by omnivores, and even my boyfriend who never likes vegetables (and weirdly enough is a vegetarian) is always happy to eat two portions of this one. The creaminess of the avocado, crunchiness of toasted seeds, and earthiness of carrots combined is a perfect plateful for a little chillier summer night. Like many of my recipes, this salad uses a ton of coriander. If you are one of those who don’t like it, feel free to substitute for arugula. But if you have only tasted coriander for a few times, I recommend to give it another go as it is one of those flavors that needs a little getting used to. I remember when it wasn’t my favorite, and today I add it to almost every recipe!

During these cold, wintery months, it can be hard to get excited to eat a cold salad. That’s where this recipe comes in! Developed with award-winning chef Gabe Kennedy, our Warm Shiitake and Pine Nut Salad is the cure for your winter blues. This salad is the perfect cold-weather salad – it’s warming, delicious, and hearty enough to keep you feeling fuller longer. The nutritional stars of this recipe are the shiitake mushrooms – these unassuming fungi are packed with superfood properties. They’re high in B vitamins and contain all 8 essential amino acids. They also help support immune function, can aid in weight loss, and contain phytonutrients that support cardiovascular health. The other stars of this salad are the amazing flavors! The balsamic vinegar provides a lovely sweetness, the pine nuts add the perfect amount of crunch, and the arugula adds a sour tanginess – all combining to create a flavor profile that is earthy, grounding, and comforting.