Chickpea Salad

2 cups cooked chickpeas
¼ cup extra virgin olive oil
2 tbsp fresh squeezed lemon juice
1 tbsp Braggs all purpose seasoning, or tamari
1 cup grated carrots
½ cup broccoli florets, chopped finely
4 green onions, thinly sliced
¼ cup chopped parsley
¼ cup toasted almonds

Combine all ingredients except the almonds, and marinate for at least half an hour. Keep refrigerated. Add almonds just prior to serving.

Zucchini and Red Pepper Salad

2 green zucchinis, diced
1 yellow zucchini (summer squash), diced
1 red pepper, diced
1/2 tsp sea salt
1/2 tsp black pepper
1/4 teaspoon dried oregano
10 - 12 cilantro leaves, chopped
2 tbsp fresh squeezed lemon juice

Combine the diced zucchini and red pepper pieces in a serving bowl. Add sea salt and black pepper and mix well. Chill the mixture for about 1 hour. Just before serving, toss with oregano and cilantro leaves. Drizzle lemon juice over top to give it a zesty twist and enjoy!

Fresh Fruit Salad

2 cups cantaloupe, chopped ¾ inch chunks
2 cups pears, chopped, bite size
2 cups raspberries
juice of half a lime
fresh mint leaves

Optional: add maple syrup, agave nectar, or raw honey to taste (depending on tartness of fruit). For a zesty twist add some freshly grated ginger!

Place fruit in a glass bowl and toss gently to combine. Chill well. Just before serving whisk lime juice and sweetener (if desired) in a small bowl and pour over fruit. Garnish with fresh mint leaves.

Sweet Potato, Fennel, Arugula Salad

1 pound sweet potatoes or yams (about 3 medium sized)
1 large fennel bulb, trimmed and cut into thin slices
3 cups baby arugula
12 cherry tomatoes, cut in half
½ cup pine nuts, toasted
3 Tbsp Dijon mustard
3 Tbsp fresh squeezed lemon juice
3 Tbsp olive oil
½ tsp sea salt
¼ tsp pepper

In a bowl, mix mustard and lemon juice. Slowly pour in olive oil until incorporated, add sea salt and pepper. Set aside.
Wash, peel and cut sweet potato into cubes. Gently steam until fork tender, but mot mushy (approx 10-15 mins, depending on size of cubes). Remove from steamer and let cool. Can be put into the fridge.

Once sweet potatoes are cooled, add sliced fennel, arugula and cherry tomatoes. Gently toss with dressing. Add toasted pine nuts just prior to serving.

Sweet Corn Salad

1 large ear of fresh sweet corn
½ red pepper, chopped
1 tomato
1 celery stalk, diced
½ cup fresh peas
3 tbsp parsley, chopped
¼ cup sweet red onion, chopped

Remove corn from cob (raw corn is delicious!), chop all the remaining vegetables. Combine all ingredients into a bowl and put into fridge, covered. This salad goes great with a simple splash of fresh squeezed lemon juice, olive oil and some sea salt.



Salad dressings
Jazz up any salad with these great salad dressing ideas!

Salads don’t have to be boring. First start off with your favorite greens (spinach, arugula, radicchio, chicory, dandelion, etc.) combine with a mixture of your favorites seasonal vegetables (fresh corn, tomatoes, beets, peas, radishes, zucchini, red peppers, jicama, cucumbers, etc.), add some fresh berries or dried fruit (cranberries, figs, sour cherries, apricots, etc.) add beans and nuts for added protein. Top with freshly chopped herbs (parsley, mint, basil, etc.). Be creative, the possibilities are endless!

Creamy Tahini Dressing

½ cup raw sesame tahini
1 tbsp Braggs all purpose seasoning or tamari
3 tbsp freshly squeezed lemon juice
2 tbsp hempseed oil or flax oil
2 green onions, thinly chopped
1 clove garlic
2-4 tbsp water, as needed

Blend all ingredients in a blender. Add water until desired consistency. If left thicker, it makes a delicious sandwich spread.

Simple Vinegar-Free Dressing

1 clove garlic
2 tablespoon flax seed meal
1 cup packed fresh basil leaves, or cilantro leaves
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed grapefruit juice
6-8 tablespoons olive oil or flax oil

Chop cilantro leaves. Combine all ingredients in food processor until incorporated and enjoy!

Smooth Avocado Dressing

1 ripe avocado, pitted and peeled
¼ cup fresh cilantro leaves
1 clove garlic
3 tbsp extra virgin olive oil or flax oil
2 tbsp fresh squeezed lemon juice
Few dashes of cayenne pepper
Sea salt and pepper to taste

In a blender or food processor, blend all ingredients until smooth. Cover and chill before using. Best when eaten fresh, within 6 hours.

Simple, Versatile Dressing

Juice of one lime
Juice of one lemon
1/4 cup water
1/4 cup apple cider vinegar
One garlic clove, minced
1 tbsp raw honey
1 tbsp finely chopped thyme, parsley, cilantro, and basil
Sea salt to taste

Combine all ingredients with whisk or food processor until well blended.

Zesty Asian Inspired Dressing

¼ cup freshly squeezed lemon juice
¼ cup tamari
2 cloves garlic
¼ cup chopped fresh ginger
One pitted Medjool date, soaked in water for 20 mins

Combine all ingredients in food processor or blender until smooth.