Working enough vegetables into your diet can be tough, especially if you're not a fan. Don't torture yourself with raw, tasteless fare! These recipes from celebrity chef Robert Irvine will make veggie lovers out of the most finicky eaters.

1. Broccoli Orange Slaw

Because it's so rich in antioxidants and fiber, broccoli is a true nutritional powerhouse. With vibrant green broccoli as the base, this salad pumps up the protein with egg, adds a touch of sweetness with grapes, and includes a bit of crunch with sunflower seeds.

Broccoli Orange Slaw

Ingredients:

  • Broccoli, 4 oz.
  • Red grapes, 1 oz.
  • Egg, hard-boiled, 1
  • Orange juice, 1/2 orange
  • Olive oil, 1 tbsp
  • Rice wine vinegar, 1 tbsp
  • Sunflower seeds, 1 tbsp
  • Salt to taste
  • Black pepper to taste

Directions:

  1. Separate broccoli florets from the stems.
  2. Blanch florets in boiling, salted water for about two minutes. Refresh in cold water.
  3. Add sliced grapes, grated egg yolk, and grated egg whites. Add seeds.
  4. Combine olive oil and rice wine vinegar. Mix with a whisk to form the base of your dressing. Add salt and pepper, then squeeze in orange juice.
  5. Add dressing to dish. Plate and serve.

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Nutrition Facts:

  • Serving size: 1 side                                                                
  • Recipe yields: 1 serving
  • Calories: 314
  • Fat: 23 g
  • Carbs: 20 g
  • Protein: 12 g

2. Pesto Carrot Salad

Colorful carrots are the stars of this pesto dish! When creating the pesto, feel free to make it your own. If you don't have marcona almonds on hand, add any kind of nut you'd like. Don't worry if your nuts aren't completely blended. The added crunch over the tender carrots makes for a perfect pairing.

Pesto Carrot Salad

Ingredients:

  • Carrots, 2
  • Marcona almonds, 1 tbsp (or nut of choice)
  • Cilantro, 1 oz.
  • Grape seed oil, 1 tbsp
  • Salt to taste
  • Black pepper to taste

Directions:

  1. Peel fresh carrots and cut them into bite-sized pieces.
  2. Blanch in boiling, salted water for about two minutes. Refresh in cold water.
  3. Add marcona almonds, cilantro, grape seed oil, salt, and pepper to a blender. Blend.
  4. Mix dressing into carrots.

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Nutrition Facts:

  • Serving size: 1 side                                                                
  • Recipe yields: 1 serving
  • Calories: 219
  • Fat: 18 g
  • Carbs: 14 g
  • Protein: 3 g

3. Creamy Beet Salad

The earthiness of oven-roasted beets makes them a great base for this salad. In addition to being a stellar source of potassium, they're hearty and take on a beautiful purple hue when plated. Combined with the essential oils of the orange and tangy taste from the sour cream, it's a dish you're sure to enjoy.

Creamy Beet Salad

Ingredients:

  • Beet, 1
  • Sour cream, 1/4 cup
  • Orange juice (and zest), 1 orange
  • Poppy seeds, 1 tsp
  • Black pepper to taste

Directions:

  1. Roast fresh beet. Dice, and place in a bowl.
  2. Place sour cream in a bowl. Add fresh squeezed orange juice and zest (make sure not to grate the bitter, white pith).
  3. Add poppy seeds to your dressing.
  4. Spoon dressing over beets. Mix until you've achieved a beautiful blush color.
  5. Place orange segments and cilantro on top as garnish. Add pepper to taste.

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Nutrition Facts:

  • Serving size: 1 side                                                    
  • Recipe yields: 1 serving
  • Calories: 212
  • Fat: 14 g
  • Carbs: 20 g
  • Protein: 4 g
Recipe Diet Meal Prep

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