Salads

 

 

build your own salad

2 SERVINGS

Step one: mix all the greens

  • 1 cups baby kale

  • 1 cups arugula

  • 1 cups romaine, chopped

  • 1 cup spring greens

Step two: pick your toppings

  • 1/4 of fruit (apple, pear, strawberries, blueberries etc)

  • 1 tbsp of nuts and/or seeds (almonds, pumpkin seeds, pistachios, pecans, walnuts, sunflower seeds)

  • 2 tbsp hemp hearts

  • 1/4 avocado

Step three: 1-2 tbsp of dressing

  • Zesty lemon pepper

  • Ginger miso

  • Sweet chiptole

Dressings

 

zesty lemon pepper

  • 1/3 cup extra virgin olive oil

  • 1/3 cup fresh lemon juice

  • 2 tbsp dijon mustard

  • 2 tbsp maple syrup

  • 2 tbsp garlic

  • 1/4 tsp salt

  • 1/8-1/4 black pepper to taste

Ginger miso

  • 2 tbsp white miso

  • 2 tbsp toasted sesame oil

  • 1 tbsp creamy nut butter

  • 2 tbsp brown rice vinegar

  • 1/2 tsp fresh ginger, grated

  • 1/2 tbsp garlic, chopped

  • 2 tbsp coconut cream

  • 1 tbsp water

  • pinch of cayenne

creamy Chipotle

1/3 cup extra virgin olive oil

  • 2 tbsp balsamic vinegar

  • 1 tbsp lime juice

  • 2 tsp adobo sauce

  • 1 tsp maple syrup

  • 1/2 tbsp garlic

  • 1/4 cup coconut cream

  • salt and pepper to taste

Choose one dressing you would like to make, throw all of the ingredients in a high-speed small blender or food processor, and blend until smooth. Store in jars and label for your refrigerator.

roasted southwest salad

4-6 SERVINGS

Roasted mix:

  • 1 medium sweet potato, cubed 1/2" pieces

  • 1 red bell pepper, cubed

  • 1/2 yellow onion, cubed

  • 1/2 head cauliflower, chopped in bite size pieces

  • 2 cup chickpeas, rinsed and drained

  • 3 tbsp coconut oil, melted

  • 1/2 tsp salt

  • 1/2 tsp cumin

  • 1/2 tsp smoked paprika

Salad fixings:

  • 6 cups baby arugula

  • 1/2 cup cilantro and or parsley

  • 1/2 cup black beans, rinsed and drained

  • 1/2 cup pumpkin seeds

  • 1 avocado, pitted and cubed

  • Creamy chipotle dressing

Preheat oven to 400 degrees F.

Line large cookie sheet with parchment paper. Place all roasted mix ingredients onto cookie sheet and set aside. In small bowl, whisk together melted coconut oil, salt, cumin, and smoked paprika until combined. Pour over veggies and use hands or spatula to evenly distribute the flavored coconut oil. Roast in the oven for 30-45 minutes or until cauliflower is golden brown. When done, allow to cool 5-10 minutes.

In very large bowl, all salad fixings ingredients and toss together. Add cooled roasted veggies and stir together until combined evenly. Enjoy!

ginger miso salmon salad

2 SERVINGS

  • 1 can salmon or albacore tuna

  • 4 tbsp ginger miso salad dressing (recipe above)

  • 2 cups butter lettuce, chopped

  • 2 cups red leaf lettuce, chopped

  • 1/4 cup mandarin orange wedges

  • 1/4 cup slivered almonds, toasted

  • 1 tbsp sesame seeds, toasted

  • sliced radishes, optional

In small dry saute pan, add sesame seeds and almonds and toast over medium heat until golden. Careful not to burn! In a medium bowl, add all other ingredients and toss together until evenly coated with dressing. Sprinkle almonds and sesame seeds on top! Enjoy!

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