Archive for the Salad Category

Raw Pad Thai

Raw Pad Thai pic

Care of Amy Symington Makes 12 servings Ingredients: Salad 4 green zucchinis, peeled into long strips 3 large carrots, peeled into long strips 2 yellow zucchinis, peeled into long strips 2 red pepper julienned 1 head broccoli cut into small florets & stems diced 1 bunch basil, chiffoned 1 bunch green onion, thinly sliced Dressing ½ cup raw natural peanut butter 2 tbsp tamarind paste […]

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Roasted summer veg and wheat berry salad

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Makes 8 servings Ingredients: 1 small eggplant, paysanne 1 red onion, thinly sliced 1 green pepper, large dice 1 red pepper, large dice 1 yellow pepper, large dice 1 green zucchini, paysanne 1 yellow zucchini, paysanne ¼ cup grapeseed oil 4 cups wheat berries, cooked 1 bunch green onions, thinly sliced 1 lemon zested and juiced 1 cup sugar snap peas, diced 3/4 cup chopped […]

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Spinach, strawberry and apple salad with pecans

Strawberry spinach salad

Makes 6 servings  Dressing: 1/4 cup extra virgin olive oil 1/4 cup fresh lemon juice 2 tbsp apple cider vinegar 1 tbsp maple syrup 1 clove garlic pureed 1/4 tsp salt Directions In a large mason jar add all ingredients.  Shake and use as needed. Salad: 1 bunch of spinach, about 7 cups 2 large granny smith apples, thinly sliced 1/2 cup pecans, toasted ½ […]

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Lemony Lentil Salad w/ a Roasted Red Pepper and Thyme Vinaigrette

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Vinaigrette Ingredients 3 sprigs thyme, chopped 1 clove garlic, pureed 1 lemon, zested and juiced 1 tbsp grapeseed oil 2 roasted red peppers, skinned and diced Salad Ingredients 6 green onions, sliced 5 cups kale, chopped 4 cups cooked green lentils, cooled and refrigerated 1 tsp salt ¼ tsp freshly ground black pepper Directions: In a small bowl add thyme, garlic, lemon zest and juice […]

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Apple and Fennel Salad w/ an Orange Ginger Vinaigrette

Apple-and-Fennel-Salad2

Vinaigrette Ingredients: 2 tbsp apple cider vinegar 1 tbsp grapeseed oil 2 tsp maple syrup 1 tsp ginger, pureed 1 clove garlic, pureed (optional) 1 orange, zested and juiced 1/4 tsp salt Salad Ingredients: 6 cups arugula 1 bulb fennel, julienned (save leaves for garnish) 1 medium granny smith apple, julienned Garnish: 1/2 cup toasted cashews or pistachios or walnuts (optional), fennel leaves Directions: Place […]

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