A Life Unprocessed - Living The Clean Life

Salad Recipes

APPLE-LIME SALAD:
Mixed greens
1 apple
1/2 cup fresh blueberries
1/2 cup goat cheese
Mix together
LIME DRESSING:
juice from 1/2 lime
3 drops Stevia
1 tsp dry mustard
1 tsp sea salt
1/2 cup olive oil
1/4 cup raw apple cider vinegar

Whisk ingredients together, pour sparingly over salad

APPLE-QUINOA SALAD:
*Great side dish with grilled chicken!

2 cups Quinoa, cooked
1 red pepper, diced
2 large carrots
1 small onion
1 green apple
1/2 cup raisins (optional)
1/2 cup pine nuts
2 tbsp fresh mint, chopped
3 tbsp olive oil
1 tbsp fresh lemon juice
zest of 1 lemon

*Combine all ingredients in a large bowl and stir to combine.  Best served chilled. This would also be great as a wrap, using a large leaf of Romaine lettuce as the wrap!

AVOCADO-TOMATO SALAD:
*Serves 4
2 avocados, chopped
6 Roma tomatoes, chopped
1/4 cup red onion
1 garlic clove, minced
2 tbsp olive oil
dash fresh lime juice
2 tbsp fresh cilantro, chopped
sea salt & pepper

* To make a meal, add grilled chicken

BOK CHOY & PINEAPPLE SALAD:
*Serves 4
1 lb baby bok choy, thinly sliced
2 cups fresh pineapple, thinly sliced
1 cup fresh cilantro leaves
3 tbsp olive oil
1/2 tsp sea salt
1/4 tsp fresh pepper

Toss all above ingredients together in a medium bowl, let sit for at least 15 minutes before serving.  Tasty the next day too!

2-3 cups each mixed Kale greens; Lacinato Kale(or Dino Kale), Curly Kale and Red Kale...chopped into small bites
1-2 cups of roasted butternut squash, cut into small cubes
1/2 red onion, sliced thin
1/2 sliced almonds, roasted
1/4 cup crumbled goat cheese
sprinkle of dried cranberries (optional)
*Add chicken to make a full meal

Dressing:
1/4 cup balsamic vinegar, 1/2 cup olive oil, 2-3 drops stevia.  Combine and mix well

Place kales in large bowl and sprinkle with a pinch of salt, massage into kale leaves, let sit. Spread almonds onto cookie sheet and roast for about 5 minutes at 350. Increase oven tempperature to 400 degrees.  Toss squash with 1-2 tablespoons of olive oil and sprinkle with sea salt and garlic powder.  Spread onto cookie sheet and bake squash for about 30 minutes, let cool.

About 30 minutes before serving, drizzle about 2-3 tablespoons of the dressing throughout the kale leaves, again massaging the leaves with your fingers (this makes the kale less bitter).

Just before serving, add the onions, crumbled goat cheese and cranberries. Add as much or as little of these ingredients as you'd like.  Anything works!  This would be a hearty dinner entree with the addition of chicken.

MARINATED ZUCCHINI & ONION SALAD:
*Serves 4
3-4 medium size zucchini or yellow squash
1 tsp sea salt
1/4 red onion, sliced thin
2 tbsp olive oil
2 tbsp white wine vinegar (GF)
1/4 tsp fresh black pepper
In a colander, toss zucchini/squash with salt.  Let sit until softened, about 30 minutes.  Then rinse and pat dry.  In a medium bowl, toss with the red onion, olive oil, white wine vinegar, a little salt & pepper.  Let sit for at least 15 minutes and up to 8 hours before serving.

MIXED GREENS, BEET, WALNUT SALAD:
Spinach, Arugula, or mix
1/4 cup red onion, chopped
1/2 cup diced tomatoes
1 apple, diced
1/4 cup beets, cooked and diced or sliced...* wrap beets in foil, bake for 1 hour at 400 until soft.  Cool and peel off outer skin before cutting.
1/4 cup walnuts...*spread walnuts on cookie sheet and dry roast for about 10 minutes at 350.
1/4 cup goat cheese crumbles (optional)

Mix ingredients together...add beets last and place them on top as they will make the salad red if you add them in!

SIMPLE EGG SALAD:
2 hard boiled eggs
1 tbsp mayonnaise
1/4 cup onion
sea salt & pepper to taste
*Mix together and serve over lettuce

SIMPLE CHICKEN SALAD:
2 boneless chicken breasts
1/4 cup pecans, raw and sliced
1 tsp fresh dill
2 tbsp mayo
sea salt & pepper to taste
*Mix together and serve over lettuce

SPICY BEAN SALAD:
Serves 8
*When using canned beans, we recommend Eden brand...it's organic and is made with kombu, a sea vegetable that helps decrease the gaseousness of beans and adds extra nutrients.  Nothing is better than freshly cooked legumes if you have the time!

1 can (14-19oz) black-eyed peas, drained and rinsed
1 can chick peas, drained and rinsed
1 can kidney beans, drained and rinsed
1/2 cup chopped onion
1 tbsp sesame oil
1 tbsp fresh lemon juice
2 garlic cloves, minced
1 tsp ground cumin
1 tsp fresh ground pepper
1 tsp sea salt
1/2 tsp ground coriander
1/4 tsp hot pepper flakes

*Combine ingredients.  Let stand for an hour to allow flavors to develop prior to serving.

SUMMER TROPICAL SALAD WITH CHICKEN:
serves 4
1/4 cup unsweetened shredded coconut
1 tbsp olive oil
4 boneless chicken breasts
4 long slices of pineapple (about half of a whole pineapple)
1 mango, pitted and diced
2 tbsp fresh mint
sea salt & pepper
about 4 cups of greens, spring mix
In a small skillet, toast the coconut on medium heat for about 2-3 minutes until golden brown.  Heat either a stove top grill pan, griddle or outdoor grill to medium-high heat.  Rub the chicken breasts in olive oil and cook about 5-6 minutes per side.  Add the pineapple strips to the pan and grill for about 2 minutes per side.  Set aside chicken and pineapple to cool a bit.  In a large bowl, add the mango, coconut, mint, 1 tsp olive oil and salt and pepper to taste.  Add the chicken and pineapple.  Place the greens on a serving plate and divide mixture evenly on top of the greens.  TASTY!!