Salads

Festive Fruit Salad

Ingredients

  • 2 Granny Smith apples
  • 2 sweet pink apples, I like Pink Lady
  • 4-6 clementines
  • 3 lemons, juiced
  • handful of pomegranate seeds
  • 1/2 cup dried cranberries
  • 1 1/2 Tablespoons cinnamon
  • 3 Tablespoons maple syrup or agave
  • a dash of vanilla

 

Directions

For the Festive Fruit Salad:

Chop the apples into bite-sized pieces. Peel the clementines and section them.

Squeeze the lemon juice over the apples and clementines. Add in the cinnamon, vanilla, pomegranate seeds, cranberries, and maple syrup and mix well.

Chill before serving. This is delicious topped with some Coconut Whipped Cream!

Categories:

Holiday Salads

Spicy Egg & Quinoa Salad

Ingredients

  • 1 head of greens of choice, rinsed and chopped (I used romaine)
  • 1/2 cup cooked quinoa
  • 1 egg
  • 1/2 avocado
  • prepared salsa
  • Optional: goat cheese

Directions

For Spicy Egg & Quinoa Salad: Cook egg to desired done-ness in coconut oil on stove top, or poached in water. (If you leave it slightly runny, the yoke will add to the dressing.)

Combine chopped greens, cooked quinoa, and avocado in a bowl. Top with egg and salsa. Add optional goat cheese.

Categories:

Entrees Salads

Balsamic Fig Salad

Ingredients

For the Balsamic Figs:

  • 12 figs cut in half
  • ½ cup agave
  • ¼ cup balsamic vinegar

For the Salad:

  • 1 apple, thinly sliced
  • Mixed baby greens
  • Raw Goat Cheese, optional

Directions

BasalmicFigSalad

Directions: Stir agave and balsamic vinegar together and pour the mixture over the figs. Place the figs in a glass container at the bottom of the dehydrator. Dehydrate for a few hours until softened and warm.

To make salad, simply top the mixed greens with slices of apple, figs, and optional cheese. Use the liquid from the figs for the dressing or your favorite balsamic vinaigrette.

Categories:

Salads

Southwestern Salad

Ingredients

  • 1 cup chopped romaine
  • ¾ cup cooked pinto beans or ½ 15 oz can pinto beans, drained and rinsed
  • ½ cup grape tomatoes, halved
  • ¼ cup fresh corn kernels
  • 2 Tbsp chopped green onions
  • 2 Tbsp chopped cilantro
  • ½ ripe avocado
  • 6 Tbsp salsa
  • ¼ cup cashews
  • 1 ½ Tbsp lime juice
  • 2 drops Tobasco sauce, optional
  • 10 corn tortilla chips crushed, optional

Directions

Combine lettuce, beans, tomatoes, and corn in bowl. Sprinkle with green onions and cilantro.

To make dressing, combine avocado, salsa, cashews, lime juice and optional tobasco in blender until smooth. Pour over salad, toss well, and top with corn chips if using.

Categories:

Salads