Salad Recipes

A salad or two a day should be your main course at every meal. However, store bought salad dressings as well as low fat dressings are filled with additives, empty nutrients and calories. Here’s a salad dressing you can make quickly and easily:

Orange Cashew Dressing
2 navel oranges, peeled and quartered
1/2 cup raw cashews or 1/4 cup raw cashew butter
1/4 cup seasame seeds
1/4 cup white wine vinegar
2 orange peels or lemon juice
Blend all ingredients in a high powered blender until smooth and creamy.
Add some orange juice to thin, if necessary.

Thai Reboot Salad
This is a very refreshing and light salad. The spices and herbs in the dressing make for a wonderful detoxification and cleanse aid. Ginger, mint, coriander, chilli and garlic will aid the elimination of toxins and may increase the metabolism. This is a great addition to an eating Reboot program.

Salad Ingredients
1 Lebanese cucumber (garden cucumber), sliced or chopped
1/2 red onion, sliced
1 small red capsicum (red pepper), sliced in strips
1 carrot, chopped in matchbox strips
2 leaves of romain lettuce, chopped
1 kale leaf, chopped
1 cup of mint leaves, chopped
1 avocado, sliced

*You can mix and match any vegetables you like such as snow peas, bean sprouts, asparagus, lettuce, green capsicum (pepper), tomato, broccolini or anything else you like.

Thai Salad Dressing Ingredients
2 cloves garlic
2 chillies (any type)
2 inches/ 5cm ginger, grated
2 Tbsp. tamari
1-2 lemon juiced, plus some zest (2 teaspoons)
Pinch of stevia or 2 Tbsp. of coconut sugar
Bunch of roots coriander (keep the leaves for the salad)

1.) In a food processor blend coriander roots, garlic, ginger, chillies, lemon zest and juice, tamari and stevia or coconut sugar until well combined and finely chopped.
2.) Combine salad ingredients all together in a bowl including the coriander leaves.
3.) Pour dressing over salad ingredients, season with salt and pepper and toss to combine.
4.) Add avocado sliced up on top.

Walnut Pear Salad
8 ounces (about 5 cups) baby greens
2 ounces (about 2 cups) arugula or watercress
1 pear, peeled, cored, and grated
¼ cup dried currants
¼ cup walnuts, chopped
2 tablespoons of rice vinegar
2 teaspoons olive oil
2 pears, peeled, cored, and sliced
¼ cup walnut halves
Combine the baby greens, arugula, grated pear, currants, and walnuts in a bowl. Toss with the vinegar and olive oil. Top with the sliced pears and walnut halves.
Note: Use watercress as often as possible in salads for nutrient density.


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