Category Archives: Salads

Honey Shriacha Lime Dressing

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2015-05-28 12.50.45

Honey Shriacha Lime Dressing

  • Servings: 4
  • Difficulty: easy
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Wednesday's, in Key West, was a girl's day to talk essential oils, recipes, life lessons, health, work and anything else that crossed our minds. It was time spent baby-sitting the most precious little rabbit, Gable, while feeding him orchid flowers and colorful blooms from the bougainvillea tree. Mama Maggie believed it was carrots that Gable considered crack but let me tell you he enjoyed his orchid/bougainvillea petals as much as we did our salads, hibiscus tea and wonderful conversations.


Ingredients

  • 3 TBSP fresh lime juice [lemon works too!]
  • 4-5 TBSP white vinegar
  • 1/4 cup extra virgin olive oil
  • 3 TBSP honey
  • 1 TBSP sugar
  • 1 large clove garlic, pressed/smashed + minced
  • 1 tsp Sriracha chili sauce, plus extra to taste
  • 1/4 tsp salt

Directions

    1. If using lemons instead of lime, one extra large lemon should yield enough juice. When using limes, count on having two handy just in case, since they’re usually smaller and yield less juice. 2. As mentioned above, lemon juice is a delicious substitution if you don’t have a lime handy; I’ve made this dressing both ways and it’s simply glorious! You may also swap rice vinegar for the white vinegar if you have it! Though I used olive oil in my dressing, feel free to try it with avocado or grape seed oil for an equally healthy swap!
  1. Roll your lime [or lemon!] on the countertop to help release the juices, then slice and squeeze into a small bowl. Measure out 3 TBSP and set aside.
  2. Combine citrus juice with vinegar, oil, honey, sugar, garlic, Sriracha, and salt and whisk to incorporate.
  3. Enjoy!

Rainbow Salad with Creamy Dreamy Orange Dressing

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Rainbow Salad with Creamy Dreamy Orange Dressing

Rainbow Salad with Creamy Dreamy Orange Dressing

  • Servings: 2
  • Difficulty: easy
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OMG, who knew that leftover icing from macaroon cookies could turn into Island Bliss!


Creamy Dreamy Orange Dressing

  • 1/2 cup leftover icing from macaroon cookies
  • 2 strips roasted rep peppers, from a jar
  • 2 tbsp fresh orange juice
  • 2 cloves of garlic
  • 5 cherry tomatoes
  • 1 small piece of fresh ginger
  • 1/4 of a whole shallot
  • 1/2 ounce of raw apple cider vinegar
  • 1/4 tsp pink salt
  • 1/4 tsp black pepper
  • 1 tsp Sriracha, or to taste

Rainbow Salad

  • 1 handful fresh baby kale, cut into bite-size pieces
  • 1 handful fresh baby spinach, cut into bite-size pieces
  • 1 green onion, sliced
  • 1/2 small cucumber, seeded & diced
  • 8 baby corns, canned, cut into bite-size pieces
  • 1 miniature raw red pepper, diced
  • 1 small section of roasted red pepper
  • 8 cherry tomatoes, quartered lengthwise
  • 4 thick slices of fresh oranges
  • 1 avocado, diced
  • 2 tbsp Chia Seeds

Directions

  1. Use about 1/2 cup leftover icing from macaroon cookies plus the dressing ingredients above to the nutri-bullet and blend until smooth and creamy.
  2. Divide salad greens between plates
  3. Add green onions, cucumber, baby corns, raw red pepper, roasted red pepper and cherry tomatoes.
  4. Place diced avocado in one corner of the plate.
  5. Top salad with 2 orange slices to a plate.
  6. Sprinkle chia seeds across the top of the salad.
  7. Serve with creamy orange dressing on the side.

Snappy Garden Salad with NingXia Red Dressing

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Snappy Garden Salad with NingXia Red Dressing

  • Servings: 4-6
  • Difficulty: easy
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Love my NingXia Red from Young Living and wanted to incorporate it into a recipe. Ended up with the perfect balance, the perfect blend, and the perfect dressing for me.

Salad Mix

  • torn salad greens, premixed container of Super Girl super greens
  • 1 grated carrot
  • 1/2 whole zucchini, slivered
  • 1/2 cup cucumber, seeded & diced
  • 4 red & orange sweet peppers, 2 each, seeded & julinne
  • 1 large handful of snow peas, slivered
  • 1/2 cup dried cherries
  • 8 to 12 cherry tomatoes, quartered lengthwise
  • 1 cup pine nuts, toasted
  • 1 to 2 avocados, diced
  • salt & pepper, to taste
  • a slice of fresh orange

Directions

  1. Add salad greens to individual bowls (super greens include a blend of baby greens, kale, tango, spinach, chard, romaine, and oakleaf lettuce.
  2. Add veggies in any order desired.
  3. Sprinkle dried cherries on top.
  4. Dust with salt & pepper
  5. Add toasted pine nuts, avocado and orange as corner accent

NingXia Red Dressing

  • 3/4 cup vegan cream cheese
  • 3 tbsp raw apple cider vinegar
  • 1 tbsp stone ground mustard
  • 1 ounce NingXia Red
  • 1/4 cup pickled relish
  • 1/4 cup organic ketchup
  • 2 tsp onion powder
  • 1/4 tsp Himalayan Pink Salt
  • 1/4 tsp black pepper, to taste
  • 2 tbsp dried tarragon
  • 1 tbsp dried parsley
  • 1/2 tsp to 1 tbsp Sriracha, or to taste
  • 1 tbsp pickled relish


Directions

  1. Place all ingredients except tarragon and parsley into a blender or Nutri-Bullet container.
  2. Blend until smooth and well mixed.
  3. Add Sriracha and blend to incorparate well.
  4. Add the herbs and pulse until broken but not pulvarized.
  5. Stir in pickled relish, until desired flavor and consistency is reached.

Tarragon Jackfruit Salad

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Tarragon Jackfruit Salad

Tarragon Jackfruit Salad

  • Servings: 4-6
  • Difficulty: easy
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I wasn't looking for chicken salad but ended up with this yummy mix and it certainly fits the part. This will be excellent on sandwiches as well as appetizer puff pastries. Oh my, what a delight!

Jackfruit Salad

  • 2 cans Jackfruit, 14 oz, rinsed well, drained and dried
  • 1/2 small onion, diced
  • 1 stalk celery, split into thin strands and diced very small
  • 1/4 – 1/2 cup raw walnuts, diced small
  • 3 tbsp sweet pickle relish, drained well

Directions

  1. Drain and shred jackfruit, then rinse in a colander really well to rid as much of the brine taste as possible. Wrap it in clean paper towels and squeeze out excess liquid.
  2. Add jackfruit, onions and celery to a medium bowl and mix well to break-up jackfruit into shredded pieces even further.
  3. Add Tarragon Dressing from below, in stages, and mix to desired consistency.
  4. Add sweet pickle relish, and any additional spices (yay tarragon)
  5. Add additional sweetener, if necessary.
  6. Serve on toasted bread of any variety, or use to stuff tomatoes or appetizer pastries.

Tarragon Dressing

  • 1/4 block tofu, extra firm
  • 3/4 can garbanzo beans, drained
  • 1/2 cup almond milk
  • 2 tsp stone ground mustard
  • 1 tsp onion powder
  • 1/2 tsp poultry seasoning
  • 1/2 tsp black pepper, ground, to taste
  • 1/2 tsp salt, or to taste
  • 1/4 tsp paprika powder
  • 3 tbsp Grade B maple syrup, to taste
  • 1/2 lemon, juiced (more if little juice)
  • 2+ tbsp tarragon leaves, to taste

Directions

  1. Add tofu and garbanzo beans to nutri-bullet or blender and just enough almond milk to start breaking it down in a crumbly paste.
  2. Add remaining ingredients and additional almond milk (sparingly) until you can reach a very smooth and thick consistency. You do not want it too thin.
  3. Pour sauce into Jackfruit Salad a little at a time until you reach the perfect blend.
  4. Taste and adjust for additional flavor.
  5. Add walnut pieces and toss to coat well.
  6. Use to stuff tomatoes or served on vegan butter & garlic spread toasted bread or ciabatta rolls.

 

Lemon Basil Red Pepper Potato Salad

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2015-05-13 14.06.17

Lemon Basil Red Pepper Potato Salad

  • Servings: 6-8
  • Difficulty: easy
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So easy, so delicious, but be sure to select sprigs of basil and not mint when grabbing from the herb garden. Ummmm, not the same with mint!


Ingredients

  • 6 medium size potatoes, peeled, diced and cooked
  • 1 small onion, diced
  • 2 T. raw cider vinegar
  • 1 tsp. turmeric (to add flavor and color to your liking)
  • 1/8 to 1/4 tsp. black salt (tastes just like eggs – smells like it too!)
  •  1/2 tsp. Himalayan salt
  • 2 T pickled relish
  • 2 tsp. stone ground mustard
  • 1/4 to 1/2 cup Veganaise
  • 3 drops lemon therapeutic grade essential oil
  • 1/2 roasted red pepper, diced (from a jar, okay, just pour off oil and pat dry)
  • 1 tsp. dried parsley
  • 2 T. fresh basil (and lots of it)
  • 1 tsp. fresh lemon thyme (if you have it)

Directions

  1. Stir it all together with lots & lots of love!

I Don’t Want to be a Taco Salad

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I dont want to be a taco salad 1

I Don't Want to be a Taco Salad

  • Servings: 4-6
  • Difficulty: easy
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Get down, get crazy and just mix things up a bit. Cause who says you can't get creative with your taco salad? Well, they never ate at my house!

Let's Make Chili

  • 4 tbsp raw coconut oil
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 1/2 roll of Gimme Lean Sausage, diced
  • 2 tbsp chili powder
  • 2 tsp. onion powder
  • 2 tsp garlic powder
  • 2 tsp paprika powder
  • 1 tbsp cumin powder
  • 1 tsp black pepper
  • 1/4 – 1/2 tsp red chili flakes, or to taste
  • 1/4 to 1/2 tsp salt, or to taste
  • 1/8 to 1/4 cup brown rice flour
  • 1/2 cup vegetable broth
  • 1 can Muir Glen fire roasted tomatoes, diced
  • 1/2 jar 365 organic pizza sauce (Whole Foods)
  • 1 can cannellini, beans
  • 1/4 cup shaved Daiya Jalapeno Harvarti Cheese

Directions

  1. Place sausage between parchment paper and flatten thin, then cut into tiny bit-size pieces.
  2. Saute onion and garlic in coconut oil until translucent.
  3. Add sausage to pan and break-up in pan as it tends to be sticky. Just separate diced pieces as you add ingredients to crumble size pieces.
  4. Add spices and sprinkle brown rice flour over the top. Blend it all in until mixed and sausage is evenly coated.
  5. Immediately add vegetable broth and blend well.
  6. Add tomatoes, beans  and pizza sauce and blend to combine and thicken.
  7. Shave cheese over the top using a small garlic shaver and let melt into the chili.
  8. Keep warm.

Let's Make Salad

  • 1/2 red onion, diced
  • 1 large handful baby bella mushrooms, diced
  • 8 to 10 cherry tomatoes, quartered length-wise
  • 2 red peppers, miniature, julienne
  • 2 orange peppers, miniature, julienne
  • 1/2 fresh jalapeno, seeded and diced (skip if too hot for you)
  • 1 cup fresh or canned corn, drained and dried off
  • 1/2 small organic cucumber, halved, seeded, cut into thin strips then diced
  • 1 very large floret sprig fresh cauliflower, crumble into tiny bite-size pieces
  • 2 large handfuls spinach, ribbon cut
  • 2 large handfuls kale, ribbon cut
  • 1/2 to 1 whole avocado, diced (treat with fresh squeezed lemon to prevent discoloration)
  • 1/4 cup grated Daiya Jalapeno Harvarti Cheese
  • 1 cup Fresh Gourmet Tri-Color Tortilla Strips, partially crumbled

Directions

  1. Add all diced, cut, julienne and shredded veggies (except avocado) to a very large bowl.
  2. Top with spinach and kale and toss with your hands to combine, mix and incorporate veggies.
  3. Evenly disperse salad over individual plates.
  4. Pour chili over salad.
  5. Top with diced avocado
  6. Top with grated cheese
  7. Top with crumbled veggie strips.

Warm Black Bean and Corn Quinoa Salad

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2015-07-08 18.48.11

Warm Black Bean and Corn Quinoa Salad

  • Servings: 6
  • Difficulty: easy
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Quinoa

  • 1 1/2 cups uncooked quinoa
  • 3 cups vegetable broth
  • 3 tbsp olive oil
  • 1 red pepper, finely chopped
  • 1 jalapeño, finely chopped, seeds and ribs removed for a milder flavor
  • 1 small shallot, finely chopped
  • 2 garlic cloves, minced
  • 12 oz frozen sweet corn
  • 15 oz Black Beans, rinsed and drained
  • salt and fresh ground pepper, to taste
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 3 tbsp chopped fresh cilantro
  • 2 tbsp fresh lime juice
  • decorate with diced avocados, green onions, lime wedges and Sriracha swirls, if desired.

Directions

  1. Add quinoa and vegetable broth to pot. Bring to a quick boil then lower the heat to simmer. Simmer for approximately 20 minutes or until grains pop and liquid is absorbed.
  2. Heat olive oil in a large sauté pan.
  3. Add red pepper, jalapeno, shallot, and garlic. Sauté over medium heat for about 5-7 minutes.
  4. Add frozen corn, black beans, salt and pepper, and all seasonings.
  5. Mix well and cook over medium heat until corn and black beans are heated thoroughly.

Coconut Quinoa Breakfast Salad

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Coconut Quinoa Breakfast Salad

  • Servings: 2-4
  • Difficulty: easy
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Coconut Quinoa

  • 2 cups pre-washed Quinoa
  • 1 can full fat coconut milk
  • 1/2 cup filtered water
  • pinch of salt

Directions

  1. Cook quinoa on high until it begins to boil.
  2. Reduce heat to simmer.
  3. Cover and cook until liquid is absorbed and quinoa seeds have burst and look light and fluffy.

Fruit & Nut Toppings

  • 2 tbsp fresh organic Blueberries
  • 2 slices fresh Honey Mango, diced
  • 1 small handful raw organic Walnut Pieces
  • 1/4 – 1/2 tsp Ceylon Cinnamon
  • 2 small fresh organic mint leaves
  • 1/4 cup organic Grade-B warm Maple Syrup.

Directions

  1. Scoop 1/2 cup cooked quinoa into a bowl.
  2. Top with blueberries and honey mango.
  3. Drizzle with warm maple syrup and serve at desired temperature.
  4. Add walnut pieces and torn peppermint leaves.
  5. Serve hot.

 

Eggless Salad with Cilantro Lime Corn-on-the-Cob

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Eggless Salad with Cilantro Lime Corn

Eggless Salad with Cilantro Lime Corn-on-the-Cob

  • Servings: 4
  • Difficulty: easy
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Source: the Gentle Chef Cookbook – Skye Michael Conroy

Eggless Salad

  • 1 block extra-firm tofu (do not use silken tofu)
  • Vegan Mayonnaise, to taste
  • 2 tsp Dijon or spicy golden mustard
  • 2 tbsp nutritional yeast
  • 1/4 tsp turmeric
  • 1 rib of celery, diced
  • 2 tbsp onion, minced
  • 1/8 to 1/4 tsp Himalayan black crystal salt
  • sea salt, to taste
  • ground black pepper, to taste
  • sweet pickle relish, to taste

    • Note: Himalayan black salt is an Indian salt with a high mineral concentration, most notably sulfur, which gives it its characteristic and pungent “hard boiled egg” smell.

Directions

  1. Drain and press tofu to remove as much water as possible.
  2. Crumble the tofu into a bowl. Incorporate all other ingredients and mix well.
  3. Add enough vegan mayo to thoroughly moisten the mixture.

    4. Assemble: Toast bread with garlic butter (just add minced garlic to vegan butter and spread on whole grain bread. One side only. I butter the inside. After toasting spread vegan mayo on inside slice over-top butter mixture. Top with egg salad, cut in half, and serve.

Cilantro Lime Corn-on-the-Cob

  • 1/2 cup vegan garlic butter, room temperature
  • 1 tbsp chopped cilantro leaves
  • 1/2 lime, zested and juiced
  • salt, to taste
  • 1/4 tsp cayenne pepper, if desired

Directions

  1. Pre-heat over to 400 degrees F.
  2. Put vegan butter in a mixing bowl, add lime juice, salt, and cayenne pepper, and mix well.
  3. Add cilantro and zest.
  4. Tear sheets of aluminum foil to place and roll corn in after coating.
  5. Using pastry brush, coat each ear of corn with cilantro lime butter and wrap individually in foil.
  6. Roast at 400 degrees F until hot and steaming, about 20 minutes.
  7. Serve with extra butter and sprigs of fresh dill on the side.