Category: Salad

Ingredients

• 1 whole avocado
• Juice of 1 lemon
• 1 teaspoon dijon mustard
• 1/4 cup white wine vinegar
• 3/4 cup olive oil
• 1 teaspoon salt
• pepper to taste

Directions

1. Place all the ingredients except the olive oil in a food processor (with an open chute) run until smooth and creamy.
2. With the processor running on low, slowly stream the olive oil through the chute until thoroughly combined.
3. The dressing should be a beautiful green color and creamy consistency.
4. Enjoy!

Ingredients

• 2 can black beans (washed & drained)
• 1 English cucumber or 5 Persian cucumbers chopped small
• 3 ears of fresh corn cut off the Cobb
• 1 cup chopped cherry tomatoes
• 1/4 cup cilantro chopped
• 1/2 of a lime
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• salt & pepper to taste

Directions

1. Place the black beans, cucumber, corn, cherry tomatoes, and cilantro into a medium sized bowl.
2. Squeeze lime and add the juice to the bowl.
3. Add 2 tablespoons of red wine vinegar to the bowl.
4. Pour olive oil over the salad ingredients.
5. Season with salt & pepper.
6. Toss all together. Add additional oil or lime if needed.
7. Enjoy!

Ingredients:

Salad

• 2 fennel bulbs
• 2 cup Arugula
• 2 firm nectarines
• 1 container burrata cheese
• 1/4 cup basil

Dressing

• 2 tablespoons champagne vinegar
• 1/3 cup olive oil
• 1 tablespoon chopped fresh basil
• 1 teaspoon dijon mustard
• 1 small garlic clove grated on a microplane grader
• Juice of 1/4 lemon
• 3/4 teaspoon salt
• fresh black pepper to taste

Directions:

1. Thinly slice your nectarines and fennel on a mandolin or by hand.
2. Chop your basil.
3. Place your fennel, nectarine, arugula, and basil in a bowl.
4. In a small glass pyrex, whisk together your vinegar, lemon, dijon mustard, garlic, basil, and salt and pepper.
5. In a slow steady stream, whisk in the olive oil until emulsified.
6. Toss your dressing with your salad ingredients.
7. Taste to see if additional salt is needed.
8. Place your salad into a small bowl and top with burrata cheese.

Ingredients

• 1 medium sized purple cabbage thinly sliced
• 1 bunch of curly purple kale (or any kale) chopped
• 1/4 cup tahini
• 1/4 cup water
• 1 lemon juiced
• 1 garlic clove *ground on Microplane
• 3/4 teaspoon salt
• pepper to taste
• 1 1/2 teaspoon soy sauce

Directions

1. Place your thinly sliced cabbage and chopped kale in a medium sized bowl.
2. In a glass measuring cup mix your tahini, water, lemon, garlic, salt, pepper, and soy sauce. Depending on how think your tahini is you might need to add more water.
3. Whisk together until completely combined.
4. Pour your dressing over your slaw and toss to combine.
5. Let it rest for about 15-20 mins before serving.

Ingredients 

• 1 cup cooked quinoa with veggie stock
• 1 cup shredded red cabbage
• 1/4 thinly sliced scallions
• 1 cup shredded carrots
• 1 cup edamame 
• 2 leaves of flat kale destemmed and chopped
• 1/3 cup chopped cilantro 
• 1 cup arugula optional *to serve with the salad

For the dressing

• 1/3 cup peanut butter
• 1 tablespoon teaspoon ginger
• 5 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 4 teaspoons sesame oil 
• Juice of half a lime
• 1 tablespoon honey or agave *optional (depends if you like your dressing sweet)
• 1-3 tablespoons of water to thin the dressing if necessary

Directions

1. Cook the quinoa according to the package with vegetable stock and allow to cool to room temperature.
2. Place your quinoa and all your vegetables into a medium size bowl. 
3. Make the dressing. If your peanut butter is too thick you can microwave it for 30 seconds to loosen it up. Combine all the dressing ingredients into a small food processor, and blend until smooth. If the dressing is too thick add water and continue to blend (1-3 tablespoons if needed) until you get the desired consistency. You want it to be the consistency of a ranch dressing so it can pour easily.
4. Time to dress the salad. I alway start off using half of the dressing, then mixing and seeing how much more it needs. If you have any leftover dressing it can be used on noodles or another salad. 
5. I served the salad in a bowl over a bed of arugula.