Massaged Kale Salad

by alexis

Yes, kale needs a massage once in a while too. Even better that it’s done with avocado, that is the dressing.

This is such a delicious salad – every one loves it when served at a dinner party.  It also makes for a fun conversation in the kitchen while it’s being made.

1 bunch of organic kale, washed, leaves torn from stems
1/2 – 3/4 avocado
1 organic tomato, cut up
1/2 cup walnuts, toasted (8 minutes in a toaster oven at 350)
Sea salt (and fresh cracked black pepper), to taste

  • Toast your walnuts (be careful, don’t burn them)
  • Place torn up kale leaves into large serving/mixing bowl
  • Scoop avocado out of skin into bowl with kale
  • Gently but thoroughly massage avocado into the kale
  • Season with sea salt and optional pepper
  • Add tomatoes and toasted walnuts
  • Toss to mix – don’t over mix

Raw Tabbouleh

by admin
1 bunch cilantro
1 bunch parsley
2 scallion stalks
1 large tomato
1 avocado, diced
1 cup almonds
1 lemon, juiced
1 TBSP olive oil
1 tsp sea salt
  • Add cilantro, parsley, scallions, tomatoes and avocado to food processor and blend.
  • Pulse almonds separately until fine. Add to cilantro mix.
  • Combine lemon juice, oil, and sea salt and pour mixture over vegetables.

Broccoli, Bacon & Cashew Salad

by admin

1 broccoli head, chopped into bitesize pieces
1 package of bacon, chopped
½ cup toasted cashews
1 tablespoon oil (olive, grapeseed or coconut)

Instructions

  • Cook bacon in a frying pan for 4‐5minutes or until crispy. Remove bacon from pan and combine with raw broccoli.
  • Add cashews and drizzle with the oil of your choice!

Road Trip SaladFEST

by MJ

A great way to get ready for a road trip, or even a day at the office, is to combine your salad ingredients the night before, in a tupperware, or even the container your salad greens come in, and leave the dressing off until you’re ready to eat! This way the salad doesn’t become soggy and unappealing. Give it a try!

salad greens (spinach, herb mix, kale, romaine)
1/2 cup cooked quinoa
peppers (sliced)
1 handful walnuts
1 handful cranberries (unsweetened) or raisins

NOTE: I used a thicker, tahini based dressing with this salad and it was delightful!

Avocado Grapefruit Salad

by MJ

This is one of my all time favorite salads. So refreshing and satisfying.

3 avocados
2 grapefruit (flesh only)
1/3 of a scallion bunch
1/2 cucumber
sesame seeds
sea salt/black pepper

Chop ingredients into bite size portions and combine! Season with sesame seeds, sea salt and black pepper to taste.

NOTE: I also like to squeeze some extra grapefruit juice in!

Pear Walnut Salad

by drpaul

This fantastic salad was featured in Gourmet Magazine many years ago (maybe even 1987). It’s a favorite in our house; we often serve it when we have company with when we’re serving something special like Rack of Lamb- Dr. Paul

1-2 heads of red leaf lettuce (or mixed with green leaf lettuce)
1/3 firm, but ripe pear, per person
1/8 cup raw walnuts, per person

  • In a pie pan, toast walnuts (9-10 minutes @350 F in toaster oven – watch them closely so they don’t burn)
  • Tear lettuce into small-medium size pieces and place in salad bowls
  • Slice pears into thin slices; arrange on top of lettuce in a radial
    pattern
  • Drizzle vinaigrette dressing over lettuce and pears
  • Sprinkle toasted walnuts over salad and serve

Simple Vinaigrette Dressing
1 cup extra virgin cold-pressed olive oil
Just less than ¼ cup red wine vinegar
2 teaspoon sea salt
1 teaspoon fresh ground pepper
1 teaspoon of Dijon mustard
1 crushed garlic clove (not diced, left semi-intact)
Optional: add dried basil or Italian seasoning

  • Mix together in jar or cruet

 

Bonfire Fiesta Salad

by admin

The Bonfire diet style is “plant-driven” (no, that doesn’t mean vegetarian; it means plant centric). This means regularly eating large vegetable salads – they  are essential to eating and being healthy. They should be eaten with lunch AND dinner. You can make and store large ‘batches’ of salad for use over 2-3 days.

Red leaf, green leaf, and romaine lettuce
Spinach
Raw broccoli
Cucumber
Red bell pepper
Celery
Chopped squash (zucchini, crook neck, etc.)
Avocado (add before serving, not in ‘batch’)
Carrots (shredded or sliced/chopped)
Ttomato (add before serving, not in ‘batch’)
Optional: olives (Kalamata, black, green), marinated artichoke hearts, raw or fresh toasted walnuts (8 minutes at 350° on a pie pan in a toaster oven)

The washing and prep time for this may seem like a chore, but the payoff is HUGE – you’ll have great salad at your fingertips for days at a time. Don’t short yourself on this vital behavior!

  • Wash all veggies
  • Drain in colander
  • What you don’t cut up for this large batch of salad, store wet in Tupperware or plastic bags (and use in green smoothies!)
  • Cut, chop, or shred all ingredients
  • Add dressing of your choice. Only add and toss with dressing just before eating it, or else you will have soggy veggies that go to waste
  • To make into a meal, top with leftover chicken, fish, ???, steamed broccoli, egg salad – the  possibilities are endless!

Raw Cashew “Parmesan Cheese”

by admin

This topping literally takes two minutes to make. It’s an amazingly delicious and nutritious on salads – Dr. Stephen rarely eats a salad without it.

2 cups raw cashews
1-2 cloves garlic
1 ½ teaspoon sea salt

  • Combine all ingredients into food processor and  pulse until coarsely granular
  • Store in jar, Tupperware or Ziploc baggie and refrigerate

 

 

Simple Vinaigrette Dressing

by drpaul

1 cup extra virgin cold-pressed olive oil
Just less than ¼ cup red wine vinegar
2 teaspoon sea salt
1 teaspoon fresh ground pepper
1 teaspoon of Dijon mustard
1 crushed garlic clove (not diced, left semi-intact)
Optional: add dried basil or Italian seasoning

  • Mix together in jar or cruet