Archive for the ‘Summer Salad Series’ Category

Summer Salad: Spinach Power House

Do you want a hearty salad that is delicious, good for you and jam packed with nutrients? Then you’ve got to try this Raw Power House Salad! It is a party for your tastebuds and very filling. Trust us, you will be getting so much green along with all of the other colors of the rainbow. You will glow with energy and wholeness. Give it a try.

Ingredients:

• 6-8 cups of baby spinach
• 1 cup of spring salad mix
• 1 cup of cabbage slaw (sliced raw cabbage & shredded carrots)
• 1/2 red bell pepper
• 1/2 red onion
• 1 cucumber
• 1 avocado
• parsley flakes
• splash of olive oil and lemon juice

Equipment:
Really nothing is needed beyond a cutting board and knife, and a bowl with spoon for mixing

Directions:
1. Place the handfuls of baby spinach into your mixing bowl. Then add the cup of spring salad mix. Blend all of the leaves together.

2. Add in one cup of cabbage slaw and mix it with the leaves.

3. Slice your red onion in half and then slice it vertically and horizontally to get nice small chunks of onion. Toss those into your salad.

4. Peel the skin of the cucumber if it is not organic. Then slice it long ways down the middle. Turn each half so that the flat side is on your cutting board. Then cut nice chunky slices and add them into the salad.

5. Take your avocado and remove it from its skin (If you’re not sure how to do this, read our article on Avocados). Slice your avocado into small chunks and toss them into your salad.

6. Slice your red bell pepper in half. For the half you are using, cut both horizontally and vertically to create small squares (similar to the size of what you might find in a chunky salsa). Add these to the salad.

7. Sprinkle in the parsley flakes

8. Add a dash of lemon juice and olive oil and mix well.

9. Serve in a plate or bowl and enjoy!

Summer Salad Series: Raw Beets

This summer we are doing a series of light, refreshing, energizing salads! Perfect to entertain with and eat in warm weather. Our second salad, Grated Raw Beets, is sure to add some color to any menu! It’s modified from a recipe we found on Vegetarian Times and it serves 6 people. Raw beets taste similar to raw carrots in that they’re sweet, juicy, and crisp. Jicama, a Mexican root vegetable that looks like a large, pale, round potato, is crunchy and mild when peeled and eaten raw. If you can’t find jicama, simply substitute cubed cucumber in this salad.

Ingredients:

• 2 cups grated jicama
• 2 cups grated raw beets (3 medium beets)
• 1 avocado, thinly sliced
• 1 navel orange, peeled, sectioned, each section cut into thirds
• 1/2 cup chopped cilantro
• 3 Tbs. fresh orange juice
• 1 Tbs. lime juice
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 11/2 Tbs. olive oil
• 1/4 cup raw pumpkin seeds (optional)

Directions:
1.Place beets in medium bowl along with jicama, avocado, orange, and cilantro.

2. Whisk together orange juice concentrate, lime juice, cumin, and coriander. Whisk in oil. Pour over beet mixture, and toss to mix. Season with salt and pepper, if desired. Sprinkle each serving with rawpumpkin seeds.

Summer Salad Series: Citrus Splash

This summer we are doing a series of light, refreshing, energizing salads! Perfect to entertain with and eat in warm weather. Our first salad, Citrus Splash, is sure to be a delight! It’s modified from a recipe we found on Vegetarian Times.

Ingredients:

Dressing

• 2 Tbs. raw agave syrup
• 1 1/2 Tbs. lime or lemon juice
• 1 Tbs. Nama Shoyu (unpasteurized soy sauce)
• 1/2 tsp. seasalt
• 1/4 tsp. red pepper flakes

Salad

• 2 oranges or blood oranges
• 1 grapefruit
• 1/2 cup coarsely chopped arugula
• 1 shallot, peeled, thinly sliced crosswise, and loosened into strands (1/4 cup)
• 1 Tbs. coarsely chopped mint leaves
• 2 Tbs. raw sliced or slivered almonds, for garnish
• 1 Tbs. raw sesame seeds, for garnish

Directions
1. To make Dressing: Mix all ingredients together in bowl. Taste for balance of sweet, sour, salty, and spicy, adjusting seasonings as necessary. Set aside.
2. To make Salad: Slice ends off oranges and grapefruit. Stand fruit on cutting board, and slice away skin from outside with knife. Cut fruit segments from membranes, and transfer to bowl; toss lightly with arugula, shallot, and mint. Toss with Dressing. Serve garnished with peanuts and sesame seeds.