Salad Recipes
Beet Salad
Ingredients
1 lb. beets, peeled and grated
4 sticks of celery, finely chopped
2 Tbs. apple juice
1 Tbs. apple cider vinegar
4 scallions, finely chopped
2 Tbs. fresh parsley, chopped
3 Tbs. olive oil
Sea salt and pepper to taste
Mix beets and celery with apple juice. In a seperate bowl, whisk together the remaining ingredients. Toss the celery/beets with half of the liquids. Then drizzle the remaining liquid over the salad. Chill for 2 hours and serve.
BLT Salad
Ingredients
1 tomato ,chopped
2 cups mixed greens
Handful of Kalamata olives
Sea salt
1/4 avocado
Chop tomato and avocado. Combine all ingredients in a bowl. Mix up all together and serve.
Cholula Fiesta Salad
Ingredients
2 cups mixed greens
1/4 avocado
1 carrot, shredded
1/2 cup tomato
1/2 cup jicama
1 lime, juiced
Chop tomato, avocado, and jicama. Combine all ingredients in a bowl and top with lime juice.
Carrot Beet Salad
Ingredients
1/4 cup lemon juice
2 Tbs. olive oil
2 Tbs. raw honey or agave nectar
1 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. cayenne, optional
Sea salt, to taste
3 cups shredded beets
3 cups shredded carrots
1/2 cup fresh parsley, chopped
Mix first 7 ingredients in a large bowl. Check seasonings. Add beets, carrots, and parsley. Toss to combine. Let marinate 2 hours, if desired.
Cabbage-Carrot Slaw
Ingredients
1/3 cup white wine vinegar
1-2 Tbs. sugar (optional)
1 clove garlic, finely chopped
1/8 tsp. ground cumin
1/8 tsp. dried oregano
1/8 tsp. dry mustard
4 cups finely shredded green and red cabbage
2 cups shredded carrots
1 cup green onions, thinly sliced
Sea salt and pepper to taste
In a large bowl, whisk together vinegar, sugar, garlic, cumin, oregano, and mustard just until sugar is dissolved. Add cabbage, carrots, green onions, sea salt, and pepper. Toss gently to combine. Cover and chill for at least 4 hours before serving.
Strawberry Spinach Salad
Ingredients
8-10 organic strawberries
1 package organic spinach
Slivered almonds (or walnuts) – optional
Poppy seed dressing (Newman’s Own -70 calories per Tbsp.)
Tear spinach. Layer with strawberries and almonds and drizzle dressing just prior to serving.
Brazilian Cobb Salad
Serves 6
This salad takes its inspiration from some classic flavors of Brazil: hearts of palm, corn, black beans, avocado and cashews.
Ingredients
Dressing
1/3 cup chopped unsalted cashews
1/2 cup parsley leaves
4 tablespoons orange juice
3 tablespoons lime juice
1/2 teaspoon liquid aminos
1/2 teaspoon ground black pepper
Salad
1/2 red onion, thinly sliced in half-rings
8 cups loosely packed mixed greens
1 (14.5-ounce) can hearts of palm, rinsed and sliced into rounds
1 green bell pepper, diced
1 red bell pepper, diced
1 avocado, diced
1 cup cooked no-salt-added black beans, drained
1 cup corn kernels, fresh or frozen and thawed
2 tablespoons unsalted cashews
Method
To make the dressing, combine all ingredients in a blender and blend until smooth. Taste and adjust seasoning and thin to desired consistency with additional orange or lime juice. Transfer to a bowl and set aside.
For the salad, place onion slices in water, add a few ice cubes and let sit for at least 15 minutes before serving. When ready to assemble salad, pour off water and drain onion thoroughly. Soaking the onion in water will reduce its sharpness.
To serve, arrange greens on a platter or in a large salad bowl. Arrange onion, hearts of palm, bell peppers, avocado, black beans, corn and cashews in sections on top of the greens. Stir dressing to recombine and serve alongside salad.
