Kale Slaw
Serves 4-6
Prep time 5-10 min
This is one of my favorite salads. I have the three main ingredients listed below, but I change it up often depending on what veggies I have. I may add raw sugar snap or snow peas to this or raw cauliflower…really, whatever I have that I think will work well in this…I add. So, be creative. I’m sure shredded beets would be amazing in this!
1-2 bunches of kale, stalks removed, chopped small
½ red cabbage, chopped small
1 head of broccoli, stalk removed, chopped small
¼-1/2 c chopped walnuts
Juice of a whole lemon
4 tbsp olive oil
½ tsp salt
Chop all veggies up into small pieces and combine in a large bowl. Combine fresh lemon juice, olive oil and salt in small bowl and add to salad and mix well. Salad stores for 3-4 days in fridge.
Asian Watercress Salad
Prep Time:
5 minutes
Cooking Time:
0 minutes
Yields:
4 people
Ingredients:
1 bunch washed watercress
1 cup carrots, grated
11/2 tablespoons toasted sesame oil
2 tablespoons umeboshi plum vinegar
1/2 cup baked tofu
Directions:
- Tear watercress into small pieces.
- Mix with carrots in a salad bowl.
- Drizzle sesame oil and vinegar over salad and toss.
- Dice tofu into bite-size pieces.
- Serve in individual salad bowls and sprinkle tofu onto each.
Dandelion Salad with Warm Hazelnut Vinaigrette
Prep Time:
10 minutes
Cooking Time:
5 minutes
Yields:
4 people
Ingredients:
2 large bunches dandelion greens
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup hazelnuts, coarsely chopped
1 tablespoon balsamic vinegar
Sea salt and pepper to taste
Directions:
- Wash greens, remove stems and chop into 3/4-inch pieces.
- Place greens in a large mixing bowl.
- Heat oil in a sauté pan on medium.
- Add garlic and nuts, stirring constantly for 2 minutes.
- Stir in vinegar, salt and pepper.
- Pour the hot vinaigrette over the greens and toss well.
Late Summer Corn Salad
Prep Time:
20 minutes
Cooking Time:
10 minutes
Yields:
6 people
Ingredients:
4 ears of corn
1/2 small red onion, diced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 bunch cilantro, minced
1 tablespoon olive oil
Juice of 1 lemon
Sea salt and pepper to taste
Directions:
- Boil corn in a large pot for 5-10 minutes.
- Remove from pot and cool by running under cold water.
- Cut kernels from the cobs and place in a large mixing bowl.
- Finely dice the onion and peppers, mince the cilantro and add to the bowl with the corn.
- Add oil, lemon juice, salt and pepper. Mix well.