How to Eat Salad Everyday Over Passover and Not be Bored

Shopping tips, cooking tricks, and Instagram inspo.

I always think that the worst kind of Passover food is that which tries to replace normal staples. Passover pasta? No thanks. Passover “bread” rolls? My digestive system can’t take them. Instead, I try to eat as many whole foods as possible that are Passover-friendly by nature: lots of fruits and veggies, fish, and meat. The challenge with this is that, if you aren’t careful, you can end up eating meat and two veg for every meal — and LOTS of potatoes. 

So I opt for salads. I don’t mean some limp leaves and a scattering of cucumber, oh no. I’m talking vibrant, varied, filling salads with a rainbow spectrum of goodies. Before Passover, I raid the produce aisle, picking up anything that looks particularly interesting, colorful, or juicy. Then I challenge myself to use a minimum of three different ingredients each day, as well as a variety of cooking techniques — raw, steamed, roasted, charred, and stir-fried.  

I recognize for this year it may be a challenge to keep fresh vegetables on hand, so use what you have or what you can find. Add canned beans, dried fruit, nuts, seeds or even frozen veggies like corn to your salads when other items may not be readily available.

When I’m stuck for inspiration, I turn to Instagram. There’s no shortage of exciting salads that will help those eight days fly by. Here are some of my favorites that I’ll try to recreate this year. 

1.Grilled Bell Pepper, Broccoli, and Zucchini Salad from Deliciously Ella

2.  Summer Nicoise Salad from Half Baked Harvest

Note: Sweet corn is considered kitniyot.

3. Quinoa Bowl With Sweet Potatoes, Avocado, and Kale from Zest My Lemon

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Monday bowl of goodness 😋 to start off the week right. Quinoa with roasted sweet potatoes, crispy oven baked kale chips drizzled with tahini, avocado chunks and a hard boiled egg. All the items in this bowl can be made in advance to throw together a delicious nourishing bowl. . To make the crispy oven baked kale chips preheat oven to 400 F. Remove tough stems from kale. Tear into smaller pieces if desired or leave them whole. Place onto a parchment lined baking sheet, toss with olive oil to lightly coat leaves and season as desired. I seasoned mine with just a little sea salt but garlic powder, cumin, chili powder all taste yum as well. Bake on 400 for 10-12 minutes or until desired toastiness.

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4. Chicken Salad With Wild Greens and Pomegranate from Kirsten Buck 

5. Shaved Brussel Sprout, Apple, and Fennel Salad With Manchego Cheese from Sprouted Kitchen

6. Lamb Meatballs and Cauliflower Tabbouleh from Hemsley Hemsley

7. Tuna Salad With Sun-Dried Tomatoes and Snap Peas from Amelia Freer

Note: Peas are considered kitniyot.

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NEW RECIPE: All I want to eat at the moment is simple salads… I definitely am not at my most inspired with food and I think the glut of summer produce may have something to do with it. Anyway, this tuna salad is a winning formula for me lately. It’s nothing new, but it’s oh so good! It’s on page 279 of Nourish and Glow: The 10 Day Plan (which is way more than just a 10 Day Plan!) but you don’t even need a recipe really. I’d say a handful of salad leaves, 2-3 cooked veg such as broccoli, green beans, sugar snaps or peas, some red onion, a sprinkle of capers, a few olives if you have, sun dried tomatoes, red pepper, herbs and roasted pine nuts with some fresh or tinned Tina (or sardines/smoked mackerel) and you have yourself a delicious salad in minutes. Some good extra virgin olive oil and a drizzle of lemon juice perfects it. Hope you enjoy it as much as I do 💛 I’d love to know what you are all eating at the moment as I’m low on ideas 🤔This beautiful 📷 is by the brill @susanbellphoto

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