‘Iya sunshine- it’s nice to see you again! As we get ready to dig out our sandals and pack away our raincoats (it turns out summer isn’t cancelled after all), it might also mean an adjustment to your meal prepping schedule too. That’s right, you can hold off on the comforting, autumnal meals for the time being- BBQ and picnic season isn’t over till we say it is! And no, you might not be holidaying in Los Angeles this year, but that doesn’t mean you can’t nab some dinner inspo straight from the plates of your fave stateside A listers. Try saying that after a few wines.
Fresh, bright and varied salads can be as filling and enjoyable as a classic bowl of pesto pasta or chippy tea, and today we’re observing the ways of the dreamy women of Hollywood and London that inspire us on screen and social media, by trying their favourite ‘can’t live without’ salad dishes. Show us anything that gets us one step closer to lunching like a Kardashian and we’re down tbh.
Emma Chamberlain’s Erewhon Style Kale, Avocado and White Bean Salad
First up we have Gen Z influencer and queen of iced coffee herself, Emma Chamberlain. This effortlessly stylish L.A residing babe might not be old in her years, but she certainly makes up for it in her oodles of personality, wit and ability to enable her 13.4 million followers to buy just about anything she rocks – Crocs, Dad jeans and all. Emma is a self-proclaimed picky eater and also vegetarian, and her vlogs often feature snippets of her daily meals and most-loved snacks, one of which includes her favourite Erewhon Style Kale, Avocado and White Bean salad. Erewhon Market is a California based health food store well-loved by anyone who is anyone in L.A, making it no surprise that this fashionista can be found rooting around the aisles for her organic zucchini and locally plucked figs on the regs. Here’s how to master Emma’s favourite organic salad…
SERVES 1
PREP:
15 HRS
COOK:
EASY
INGREDIENTS
Ingredients
For the dressing:
- 3 tablespoons of organic lemon juice
- 2 tablespoons of maple syrup
- A heaped tablespoon of mustard
- 4 tablespoons of extra virgin olive oil
For the salad:
- Organic kale
- 1 avocado
- Great northern white beans
- Sunflowers seeds
- Pumpkin seeds
- Hemp seeds
- Salt and pepper to taste
- Pop all the ingredients for the dressing into your salad bowl and give it a good whisk.
- Wash your kale and chop into bite sized leaves, make sure to remove the harder stems.
- Place your kale in the salad bowl and give it a good toss.
- Peel and slice your avocado into small pieces and add them to your salad bowl.
- Drain your white beans and add them to your salad, and make sure ingredients are combined.
- Top your salad with the pumpkin seeds, sunflower seeds, and hemp seeds.
- Add salt and pepper to taste.
Billie Eilish’s Love Life Cafe Style Salad
Claiming to be the ‘home of the best veggie burger in America’, it’s no surprise Billie Eilish counts herself as one of many Love Life Café stans – look no further for salad and smoothie goals that will have your mouth watering at first sight. Ms Eilish has been vegan since 2014 and this super packed and filling salad is one that plant-based and meat eaters alike will be craving more of for the foreseeable – say hello to your new lunch order.
SERVES 1
PREP:
15 MINS
COOK:
20 MINS
EASY
INGREDIENTS
Ingredients
- Kale
- Organic quinoa
- Roasted veggies
- Cherry tomatoes
- Chickpeas
- Cucumber
- Carrot
- Plantains
- Hemp seeds
- Pumpkin seeds
- Avocado
- Basil dressing
- Wash your kale and chop into bite sized leaves, make sure to remove the harder stems and pop into your salad bowl as the base.
- Cook your roasted veggies by popping them in the over with some oil, salt, and pepper for 15-20 mins at 180°C, leave them to cool then add them to the salad bowl in their own section.
- Slice and bake your plantains, leave them to cool then add them to the salad bowl in their own section.
- Peel and grate your carrot, then add on top of your kale in its own section.
- Half your cherry tomatoes, cube your cucumber, and drain your chickpeas then add them to the salad bowl in their own sections.
- Slice your avocado in lengths, fan out and pop it in the centre of your salad bowl.
- Boil your quinoa and let it cool, sprinkle over your salad bowl along with hemp seeds and pumpkin seeds.
- Drizzle over a basil based dressing.
Ariana Grande’s Kale and Strawberry Salad
The queen of pop, the high ponytail princess and heartbreak anthem goddess, our babe Ariana can really do no wrong in our eyes. Having tied the knot this year with now-husband Dalton Gomez and topped the charts with her latest album Positions in 2020, Ariana is, as always, a woman in demand, which is why making a delicious lunch to sustain her busy schedule is absolutely k-e-y. Ariana is another celeb that’s a long-time lover of a vegan diet, noting: “I love animals more than I love most people—not kidding. I’m a firm believer in eating a plant-based, whole food diet that can expand your life length and make you an all-around happier person,” in an interview with The Mirror.
Her favourite salad happens to be a summer dream, packed with a combination of fruit and vegetables that make for a bright bowl that’s bursting with goodness.
SERVES 1
PREP:
10 MINS
COOK:
20 MINS
EASY
INGREDIENTS
Ingredients
For the dressing:
- Tablespoon and 1/2 Water
- Tablespoon and 1/2 balsamic
- Juice from a lemon
- Salt and pepper
- 2 and 1/2 tablespoons of olive oil
For the salad:
- Kale, spinach and arugula
- Oven roasted tofu or Feta
- 5 Asparagus spears
- Handful of chopped walnuts
- Sliced strawberries
- 1 chopped date
- Pop all the ingredients for the dressing into your salad bowl and give it a good whisk.
- Wash your kale and chop into bite sized leaves, make sure to remove the harder stems and pop into your salad bowl.
- Wash and dry your spinach and arugula and add it to your salad bowl, combine all the leaves and give it a good toss.
- Roast your tofu to your liking or crumble up some feta and add it to the bowl.
- Roast your asparagus, chop and leave to cool before adding to your salad bowl.
- Slice up your strawberries and your date, add to the salad bowl and make sure everything is coated.
- Finish it off with a handful of walnuts after giving them a rough chop.
Florence Pugh’s ‘Beanie-Fart’ Salad
‘Little Women’- need we say more? Our obsession with bombshell Florence Pugh goes way back, but her presence on Instagram during the strictest parts of 2020’s multiple lockdowns was a welcome treat when scrolling through the app for the thousandth time that weekend. Roll on Digital Detox Day, anyone?
Her vivacious personality and down to earth chats on Stories made for an even more affable perception of the 25 year old actress, with her #CookWithFlo content in particular giving an insight into her cupboards, palate and cooking skills – is there anything this woman can’t do?! Less leafy greens and more beans, beans, beans can be found in one such dish on her Instagram Story highlights, christened by Pugh as a “beanie fart salad”, which in reality looks more delicious than this description would let on.
Add as much or as little of the below ingredients, depending on the serving size you’re after, and enjoy a protein filled, vegan side salad guaranteed to fill you up. Disclaimer: do not eat before a date…
SERVES 1-4
PREP:
5 MINS
COOK:
EASY
INGREDIENTS
Ingredients
- Chickpeas
- Butter beans
- White onion
- Garlic (fresh)
- Olive Oil
- Chilli Oil
- White Wine Vinegar
- Cholula Hot Sauce
- Salt & pepper
- Finely chop half a white onion.
- Drain your chickpeas and butter beans then pop them in a bowl with your onion.
- Grate however much garlic you can handle in to the same bowl.
- Drizzle in your olive oil, chili oil, white wine vinegar and mix.
- Add salt, pepper, and hot sauce to your desired taste.
Jennifer Anniston’s Bulgur and Feta Salad
Our babe Jen has looked like a goddess since the beginning of time, but staying in shape is certainly helped by her partiality to a healthy salad or two, as divulged when she took over her beauty company Living Proof’s Instagram account for the day. She shared that her perfect salad consists of “bulgur, cucumbers, parsley, mint, red onion, garbanzo beans, feta cheese, & pistachios.” Can we get a hell yeah for some cheese up in here?! This no-cook lunch is perfect to prep for the week ahead and a great addition to your summer BBQ spread that’s guaranteed to be a crowd pleaser. You can thank us later.
SERVES 1
PREP:
10 MINS
COOK:
10 MINS
EASY
INGREDIENTS
Ingredients
- 1 cup of Bulgur
- 2 diced cucumbers
- 1 red onion
- 2 tablespoons of chopped fresh parsley
- 2 tablespoons of chopped fresh mint
- 1 can of chickpeas
- Crumbled feta cheese
- Shelled pistachios
- Combine your bulgar and the required amount of boiling water in a bowl and let sit until the water is absorbed.
- Finely chop your red onion and add it to a large salad bowl with your 2 chopped cucumbers.
- Roughly chop your parsley and mint and add it to the bowl.
- Stir in your bulgar then top with crumbled feta and crushed pistachios.
Beyonce’s Cafe Gratitude Style Kale Salad
Plant-based eatery Cafe Gratitude is the inspiration behind Beyonce’s go-to kale salad, and you best believe anything approved by Bey is immediately going on our highly trusted recommendation list. The salad itself is bulked up with shredded carrots and roasted almonds, and the myriad of flavours and textures means it’s not one you’ll tire of quickly.
SERVES 1
PREP:
10 MINS
COOK:
10 MINS
EASY
INGREDIENTS
Ingredients
For the dressing:
- ½ cup sesame tahini
- ¾ cup sunflower seeds, soaked 4-8 hours and rinsed
- ½ cup lemon juice
- ½ cup water
- 1 cup olive oil
- 2 tsp salt
- 3-5 garlic cloves (to taste)
- ½ bunch parsley
- 1 tbsp. toasted sesame oil
For the salad:
- Shredded kale
- 1 diced cucumber
- 1 shredded carrot
- ½ cup soaked and rinsed sea vegetable (sea palm, wakame or hijiki or a combination of all 3)
- 4 nori sheets (cut up or torn into 1 inch squares)
- Chopped mixed herbs: coriander, basil, parsley
- ½ cup toasted almonds
- Put all the ingredients for the salad dressing into a bowl and whisk to combine.
- Wash and dry your kale, make sure to remove the harder stems, shred it then pop into your salad bowl.
- Add your diced cucumber, grated carrot, sea vegetable, herbs and combine.
- Finish off by topping your salad with chopped nori sheets and toasted almonds.
