Salads and Dressings

Kale Salad - Chad Sarno

"This is quick and absolutely delicious...folks rave about this salad. Simple to prepare and tastes so good!" Alissa Cohen

1 head kale, (any variety is great) shredded

1 cup tomato, diced 1 cup avocado, chopped

2 1/2 Tbs olive oil

1 1/2 Tbs lemon juice

1 tsp celtic sea salt

1/2 tsp cayenne

In a mixing bowl, toss all ingredients together, squeezing as you mix to 'wilt' the kale and creaming the avocado. Because of the avocado, should be served immediately.

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Beet and Carrot Salad ~ Lynelle Scott-Aitken

This will make you feel so GOOD after eating it... like WOW it really cleans all your insides, like you've been scrubbed clean in a really nice way... ENJOY!!!

2 tbs apple cider vinegar

sea salt

1/4 cup sesame oil

3 cups grated beet

3 cups grated carrot

1/2 cup walnuts

1 cup flat leaf parsley leaves

1/2 cup chives

Directions:

In a bowl, whisk together vinegar, salt, pepper, sesame oil.

Add grated beet and carrot and toss thoroughly.

Crush up walnuts roughly, sprinkle on top.

Mix in parsley and chives.

Enjoy!

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Red Pepper Curry Dressing -Gabriel Cousens

Ingredients:

1 c red bell pepper, chopped

1/4 c olive oil

2 tablesp lemon juice

1 tablesp curry powder

1/2 teasp sea salt

Directions:

In a blender, process all ingredients until smooth & creamy Makes 1 & 1/4 cups

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Red Beet Salad - Ani Phyo

The flavor for this simple salad comes from the delicate pine nuts, sweet red beets, and fresh dill.

Begin by placing all ingredients into a mixing bowl:

1 red beet, julienne

1 carrot, julienne

1/2 head of romaine lettuce, torn

1/2 bunch spinach, torn

1/4 cup fresh dill, torn

1 stalk celery, chopped

1/2 cup pine nuts

Next, drizzle the ingredients for this simple dressing right into your mixing bowl:

1 Tablespoon apple cider vinegar

3 Tablespoons olive oil

1/2 lime’s juice

1/2 teaspoon sea salt, to taste

black pepper, to taste

Toss, and serve

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Tabouleh - Gabriel Cousens

2 c cucumbers, chopped
1 c tomato, seeded and diced
1 c parsley, finely chopped
2 1/2 tbsp oilve oil
2 tbsp lemon jucie
1 tbsp fresh oregano, minced
1 tbsp garlic, minced
1 teaspoon celtic salt
1/2 teaspoon cayenne
1/4 teaspoon ground black pepper

Combine all ingredients in a large mixing bowl and mix well.

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Avocado Dill Dressing - Gabriel Cousens

1 avocado

1/2 c - 1 cup water, for desired consistency

2 Tbs olive oil

2-3 Tbs fresh dill

1-2 Tbs lemon juice

1/2 tsp celtic sea salt

dash of cayenne

Process all ingredients in a blender until smooth and creamy. Makes 1 -1/2 cups.

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Italian Herb Dressing - from The Raw Revolution Diet, Cherie Soria, Brenda Davis, Vesanto Melina

Makes 1- 1/2 cups (6 servings)

1 cup zucchini, peeled and chopped

1/4 cup freshly sqeezed lemon juice

2 Tbs flaxseed oil (I subbed olive oil)

2 Tbs agave

1 -1/4 tsp Italian Seasoning

1 tsp onion powder

1 tsp ground flaxseeds

3/4 tsp sea salt

1 clove garlic, crushed

pinch of powdered mustard

Combine in a blender, process until smooth.
Stored in a sealed glass jar in the fridge, this will keep for up to 4 days.

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ITALIAN DRESSING - Gabriel Cousens, Rainbow Green Live Food Cuisine page 259
1 large tomato
1 clove garlic
1/4 c water
1/4 c olive oil
2 tablespoons lemon juice
1 teaspoon fresh basil (I froze it from the other day's pesto pasta and it just crumbled in, was great!)
1/2 teaspoon fresh oregano (I used dried)
1/2 teaspoon Celtic salt
Blend. Makes one cup.


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Sprouted Chick Pea Salad  (from 'Celebrating our Raw Nature' by Dorit, page 122)

1 pound chickpeas, sprouted

3 celery stocks, diced

1 very ripe tomato, chopped

2/3 cup minced green onions

3 Tbs chopped fresh parsley

3 Tbs freshly squeezed lemon juice

2 1/2 tsp chopped fresh mint (Rawkin' note:  I left that out and didn't miss it a bit)

2 Tbs olive oil, more or less, to taste

3 garlic cloves, pressed

1 tsp dulse flakes

celtic sea salt

cayenne

1 small head romaine lettuce (Rawkin' note:  I left that out and didn't miss it a bit)

3 Tbs raw pine nuts

Combine the chickpea sprouts, celery, tomato, green onions, parsley, lemon juice, mint, oil, garlic, and dulse in a medium bowl.  Season to taste with the salt and cayenne.  Serve on a bed of the romaine lettuce, and sprinkle with the pine nuts.  (Rawkin' note:  As I said, I left out the lettuce;  I just added the pine nuts to the salad.)

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More to come

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