Salads!
Taco Salad
4 leaves green leaf lettuce
4 large leaves red leaf lettuce
1 carrot, shredded
1 ear of corn, wash and cut kernels off cob
½ cup fresh cilantro, chopped
½ cup red bell pepper, chopped
1/ cup scallions, chopped
12-15 cherry tomatoes, halved
¾ cups clover sprouts
1 avocado, cubed
½ cup red cabbage, shredded thinly
1 lime
olive oil for drizzle
cayenne to taste
celery seeds (crushed) to taste
Almond cheese
1. Wash and dry lettuces. Chop in thin strips and transfer to a big bowl
2. Creatively arrange the rest of the vegetables
3. Crumble almond cheese on
4. Sprinkle cayenne and celery seeds
5. Squeeze lime on, toss and lime again if you like
6. Serve drizzled with olive oil
Kohlrabi Apple Salad
¾ lb kohlrabi, shredded (cabbage is also delicious)
4 fresh mandarin oranges
2 apples, diced
4 tbsp dried cranberries
2 tbsp soaked almonds, chopped
½ cup alfalfa sprouts
½ ripe avocado, cubed
1 tbsp honey
1 tbsp fresh lemon juice
1. Peel and separate the mandarin oranges
2. Add the shredded kohlrabi, the diced apples, the cranberries and almonds
3. Toss with the honey and lemon juice
4. Garnish with alfalfa sprouts and avocado
Rainbow Potato Salad
1 lb potatoes
1 ½ cup red cabbage, chopped
2 avocados, cubed
6 tbsp soaked pumpkin seeds, chopped
6 tbsp soaked sunflower seeds, chopped
4 tbsp olive oil
3 tbsp fresh lemon juice
Fresh parsley or watercress to garnish
1. Boil the potatoes, cool and cut into cubes
2. Toss with the remaining ingredients
3. Garnish with parsley or watercress if desired
Red and Green Salad
1 medium beet
4 cups of lettuce
1 handful snow peas
½ cucumber, diced
½ small onion, diced
½ c soaked sunflower seeds, chopped
Apple cider vinegar for drizzle
Olive oil for drizzle
1. Toss the lettuce, onion, snow peas and cucumber together
2. Dress each persons plate with this mixture
3. Peel (if needed) and coarsely grate the beet, toss with sunflower seeds
4. Top each plate of green with this mixture
5. Drizzle with apple cider vinegar and olive oil
Root Cellar Salad
¾ lb potatoes
1 parsnip, shredded
2 beets
4 stalks celery, diced
1 bunch dill
3 tbsp fresh lemon juice
2 tbsp olive oil
1. Bake the potatoes and beets, cool, peel beets if skins are very thick, and dice.
2. Toss with the shredded parsnip, the celery, and the lemon juice and oil.
3. Garnish with fresh dill.
Green Bean Salad
1 pound thin green beans
2 tbsp olive oil
2 garlic cloves, peeled and finely minced
4 strips lemon zest
1 bay leaf
crushed celery seed to taste
1. Steam beans till they are crisp-tender
2. Drain and rinse immediately with cold water, then pat dry
3. Place beans in a large bowl
4. Add olive oil, garlic, lemon zest, and bay leaf
5. Toss well to coat, add celery seed to taste
6. Cover and let sit at room temperature for several hours
7. Remove bay leaf and lemon zest before serving
Mid Winter Salad
1 cup carrot, matchstick strips
1 cup turnip, matchstick strips
1 cup rutabaga, matchstick strips
1 cup green cabbage, shredded
½ cup thinly sliced sweet onion
3 tbsp apple cider vinegar
1 tbsp olive oil
1 tbsp raw honey
1 small clove garlic, minced
1 teaspoon celery seed
½ tsp cayenne
2 cups pitted dates or sweet cherries, chopped
1 head lettuce, any kind, whole leaves
1. In a large bowl, combine all ingredients except the dates and lettuce and toss until well-mixed
2. Cover and refrigerate for at least 1 or up to 4 hours
3. Before serving, toss in the dates or cherries
4. Serve on a lettuce-lined plate
Mixed Green Salad with Cranberry Vinaigrette
Any combo of lettuce: leaf, romaine, kales, spinach, bitters, arugula…
Cranberry Vinaigrette
2/3 cup dried cranberries
1/3 cup hot water
2 tbsp apple cider vinegar
2 tbsp fresh lemon juice
1 tbsp pure maple syrup
3 tbsp olive oil
pinch of dulse or kelp
1. Soak dried cranberries in hot water 10 min, puree in blender
2. Whisk together with rest of the ingredients
Salad
Mixed Greens, enough for 6 servings
4-5 dried figs, coarsely chopped
1/2 small red onion, sliced very thin
1/2 cup soaked sunflower seeds, coarsely chopped
½ cup soaked almonds, coarsely chopped
1/3 cup shredded raw coconut
1. Rinse the salad greens and pat dry between paper towels.
2. When ready to serve, put the greens in the bowl with the dressing.
3. Add the figs and onion. Toss well to coat evenly with the dressing.
4. Sprinkle the nuts, seeds and coconut over the salad.
Cinco De Mayo Salad
4 medium potatoes
1 cup fresh corn, cut from cob
1cup fresh lime juice
4 tbsp olive oil
1-2 jalapeno peppers, minced
½ medium red bell pepper, diced
½ medium yellow bell pepper, diced
½ cup finely chopped red onions
1 avocado, cubed
½ cup soaked sunflower seeds, chopped
2 tbsp chopped cilantro
Cumin, to taste
Crushed celery seed, to taste
1. In a large pot, cover the potatoes with water and simmer covered, 20 minutes, or until tender. Remove from heat, drain, and cool slightly. Peel and cut the potatoes into ½ inch to ¾ inch cubes.
2.In a large bowl, combine the potatoes and corn
3. Add the chilies, lime, olive oil and cilantro, toss
4. Add the peppers, onions, avocado and seeds, toss
5. Season with cumin and celery seed to taste
6. Serve at room temperature or slightly chilled
Beauty Salad
2-3 radishes
2 tomatoes, thinly sliced
8 slices cucumber
1/2 yellow pepper, finely chopped
2 lettuce leaves, thinly shredded
2 scallions, thinly sliced
1/2 onion, thinly sliced
4 tsp fresh parsley, chopped
4 tsp fresh mint, chopped
Dressing:
1/2-teaspoon oregano
3 1/3 tablespoons olive oil
4 tsp apple cider vinegar
3 tbsp soaked sunflower seeds, coarsely chopped
½ cob fresh corn, cut from cob
1. Place washed and prepared salad ingredients in a bowl
2. Mix dressing ingredients thoroughly and pour dressing over the salad
3. Toss and serve
Greek Salad
1/4 cup apple cider vinegar
1/4 cup olive oil
3 tbsp water
1 Romaine lettuce, roughly chopped
4 tomatoes, wedged
1/2 cup dried figs, cubed
1 cucumber, peeled and seeded
½ cup soaked sunflower seeds, coarsely chopped
1 Tbsp. of parsley, chopped
½ cup almond cheese
Dulse or kelp to taste
1.Place the apple cider vinegar in a large bowl
2. Add the olive oil slowly while whisking continually (If dressing tastes too tart, whisk in water a tablespoon at a time)
3. Season with seaweed
4. Once dressing is emulsified place to one side
5. In a large salad bowl toss the lettuce, tomatoes, figs, cucumber and dressing
6. Sprinkle seeds and almond cheese on top
7. Garnish with parsley
8. drizzle with more dressing
Spicy Green Papaya Salad
2 large garlic cloves, minced
1/3 cup fresh lime juice
1 tbsp molasses
1 tablespoon raw honey
Dulse or kelp to taste
2 small thin fresh red or green Asian chili peppers or Serrano pepper, seeded and finely chopped
4 cups green papaya, peeled, seeded, and coarsely shredded in a food processor
2 carrots, finely shredded
2/3 cup cilantro leaves, washed well and spun dry
4 tablespoons soaked pumpkin seeds, crushed
1. In a blender or food processor mix garlic, lime juice, molasses, honey and seaweed
2. In a bowl combine chili, papaya, carrot, and cilantro
3. Add to the dressing, tossing well.
4. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving.
5. Serve salad sprinkled with pumpkin seeds.
Fennel Salad with Peas
Dressing:
½ cup fresh green peas
1/2 cup almond milk
2 tbsp fresh lemon juice
2 garlic cloves, minced
3 sprigs of mint
6 leaves fresh basil, chopped
celery seed to taste
Salad:
1 fennel bulb, sliced
1 medium cucumber, peeled, seeded, and sliced
4 scallions, chopped
2 cups shredded carrots
1 pound mixed salad greens, washed and spun dry
1 cup sprouts, any kind
1 cup soaked pumpkin seeds, chopped
1. In a food processor or blender, puree the peas, almond milk, lemon juice, garlic, mint, basil and celery seed, chill
2. In a bowl, combine the fennel, cucumber, scallions, carrots, and greens
3. Toss the dressing with the salad
4. Sprinkle sprouts and seeds over the salad, serve immediately
Baby Spinach, Avocado, and Pumpkin Seed Salad
10 cups baby spinach leaves, washed and ready to use
1/2 cup soaked pumpkin seeds
2 avocados, cubed
2 tbsp olive oil
1 lime, zested and juiced
½ tsp celery seed
1. Put the spinach leaves and pumpkin seeds into a large salad bowl
2. Toss in avocado
3. Mix the olive oil, celery seed, lime juice and zest in a small bowl
4. Whisk to emulsify
5. Pour the dressing over the salad, gently toss everything together using your hands
Carrot Salad
1 lb carrots, cut into ¼” slices
½ c. water with 1 tbsp dulse, soaked
¾ c. fresh tomato puree
¼ c. raw agave
½ c olive oil
¼ c apple cider vinegar
Fresh thyme to taste
1 small sweet red onion, cut into thin rings
1 small cucumber, seeded and slivered
1. Place carrots in a saucepan and add dulce water. Cover and simmer until carrots are crisp-tender, about 8 minutes
2. Drain liquid into separate bowl and drink when cool
3. In a separate bowl, combine remaining ingredients and mix well
4. Pour over the hot carrots, cover and refrigerate over night
5. Stir well and drain before serving
Broccoli Apple Salad
Mixed greens, any kind
Sprouts, any kind
1 stalk broccoli
½ apple, any kind
1 tbsp soaked raw sunflower seeds
dulse or kelp to taste
olive oil
apple cider vinegar
Mix all ingredients and enjoy!
Green Bean and Corn Salad
3 ears fresh corn, husked, cut off cob
1 1/2 lb fresh green beans, stems snapped off
3 cloves garlic, peeled and gently smashed
4 tbsp olive oil
3 tbsp apple cider vinegar
½ small red onion, peeled and thinly sliced
1 medium yellow tomato, sliced ½ in thick
2 cups mixed red and green heirloom tomatoes, halved
1. Steam green beans until tender, 8 min.
2. Mix steamed beans and corn
3. Add garlic and 3 tbsp olive oil, toss well and let stand for 30 min.
4. Just before serving, remove the garlic and add the remaining tbsp oil, vinegar, onion and tomatoes.
Eggplant and Avocado Salad
1 large eggplant
2-3 avocados
2 clove garlic, finely chopped
½ red onion, finely chopped
juice of 3 lemons
4 tbsp. olive oil
Dulse to taste
2 tsp raw honey
1. Pare and dice eggplant. Place in a deep bowl ad immediately cover with cold water acidulated with juice of 1 lemon
2. Whisk together: oil, garlic, dulse, juice of 1 lemon, set aside
3. Peel and dice avocados. Place in bowl and toss immediately with juice of 1 lemon
4. Drain eggplant and combine with avocados
5. Add chopped onion
6. Whisk dressing again and add to mixture, toss gently
7. Chill 15 minutes
8. Toss gently again and drizzle with honey to serve
Spinach and Date Salad
4 cloves garlic, peeled, sliced thin and browned in fresh lemon juice
6 tbsp flaxseed oil
6 tbs apple cider vinegar
2 tsp maple syrup
2 tsp dried basil
1 tsp thyme
dash of dulse
dash of cayenne
¾ cup medjool dates, pitted and chopped
¾ cup soaked raw almonds, chopped
4 cups fresh spinach, washed & dried
1. In a large serving bowl combine the garlic, oil, vinegar, maple syrup and herbs, mixing well
2. Add a dash of dulce and cayenne to taste
3. Add the dates and almonds and toss
4. Let stand at least an hour
5. When ready to serve, add the spinach leaves and toss thoroughly