Salads

Avocado Fruit Salad with Tangerine with Vinaigrette

3 medium ripe avocados, peeled and thinly sliced

3 medium mangoes, peeled and thinly sliced

1 cup fresh raspberries

1 cup fresh blackberries

1/4 cup minced fresh mint

1/4 cup sliced almonds, toasted

DRESSING:

1/2 cup olive oil

1 teaspoon grated tangerine or orange peel

1/4 cup tangerine or orange juice

2 tablespoons balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad.

Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Courtesy of: www.tasteofhome.com

Fruit salad

 1 pint fresh strawberries, stems removed, sliced

1 pint fresh blueberries

2 cups seedless grapes

1 ripe pear, cored and diced

2 tbsp fresh lemon juice

2 tbsp date syrup, optioanl

Pinch of ground cinnamon

Combine all ingredients in a bowl and mix well. Chill until ready to serve.

Courtesy of Forks Over Knives 

Vegan Kale Caesar Salad

Roasted Chickpeas:

1 1/2 cups cooked chickpeas (or 1 15 oz can), drained and rinsed

1 tbsp olive oil

1 clove garlic, minced

1/4 tsp sea salt

Salad:

1/4 cup raw tahini

3 tbsp fresh lemon juice

2 cloves garlic, minced

1/2 tsp Dijon mustard

1/4 tsp sea salt

ground black pepper to taste

1 large bunch kale

To prepare chickpeas:

Preheat oven to 400 degrees F. Toss chickpeas in olive oil, garlic and salt in a large bowl, then transfer to a rimmed baking sheet in a single layer. Bake about 45 minutes or until crisp, tossing halfway. let cool for 10 minutes.

To prepare dressing: 

Stir together tahini, lemon juice, 1/4 cup water, garlic, mustard, salt and pepper. Stir until smooth. Adjust any seasonings as you like.

Salad:

Remove tough stems from kale and chop leaves into bite-size pieces. Toss leaves in dressing and let marinate in the fridge until the chickpeas are done. Toss chickpeas into salad. Store any leftovers in an airtight container for up to 4 days. If chickpeas become soft, you can always toast them in the oven.

Courtesy of: Clean Eating, May 2018

Sweet Potato Salad

6 medium sweet potatoes, peeled and cut into 1 inch pieces

1/4 cup balsamic vinegar

1/2 cup water

1/4 cup walnuts

1/4 cup raisins

1 tsp Dijon Mustard

1 clove garlic

1/2 medium red onion, finely chopped

1 red bell pepper, finely chopped

1 bunch watercress large stems removed

Black pepper to taste

Add potatoes to a large pot of water. Bring to a boil over medium heat and cook until tender, but not mushy, about 8-12 minutes. Drain.

Meanwhile, to prepare dressing, combine vinegar, water, walnuts, raisins, mustard, and garlic in a high-powered blender. Blend until smooth.

Place potatoes in a large bowl along with onion, red pepper, and watercress. Add desired amount of dressing and toss to combine. season with black pepper. Serve warm or cold.

Courtesy of: Eat To Live, Joel Fuhrman, M.D.

Quick & Easy Bean Salad

1 1/2 cups cooked or 1 (15-ounce) can low-sodium or no-salt-added cannellini beans or other white beans, drained

1/2 small red onion, chopped

1 tomato, chopped

1/2 cup fresh parsley, chopped

1 tbsp balsamic vinegar

1 tsp no-salt seasoning blend

Mix all ingredients in a bowl. Serve cold or warm.

Courtesy of: Eat to Live, Joel Fuhrman

Peach and Leafy Lentil Salad

For the salad:

1 cup dry brown or green lentils, rinsed

4 cups water

1 head romaine lettuce, chopped

1 head red leaf lettuce, chopped

1/2 small red onion, finely chopped

2 cups ripe chopped peach, nectarine, or mango

For the dressing:

1/2 cup freshly squeezed orange juice

2 tbsp balsamic vinegar

1/4 cup raisins

1 clove garlic

Bring lentils and water to a boil, cover and reduce heat, and simmer until lentils are tender, but not mushy; about 20-25 minutes, stirring occasionally. Drain.

In a large mixing bowl, toss together lettuce, red onion, fruit and lentils

To make dressing, blend remaining ingredients in high-powered blender until smooth and creamy. Toss salad with desired amount of dressing.

Courtesy of: Eat To Live, Joel Fuhrman, M.D.

Black Bean and Avocado Salad

1 1/2 cups cooked or 1 (15-ounce) can no-salt-added or low-sodium black beans, drained and rinsed

3 plum tomatoes, diced

3/4 cup thawed frozen corn

1/4 cup dice red bell pepper

1/4 cup diced red onion

2 tbsp chopped cilantro

1/2 jalapeno pepper, diced and seeded

2 tbsp red wine vinegar

1/2 lime, juiced

1/4 tsp ground cumin

2 avocados

Mix all ingredients except avocado and refrigerate for an hour. Cut the avocado in half and remove the pits. scoop out about 2 tablespoons of avocado from each half and mix into salad. Fill the avocado baskets with the salad.

Courtesy of: Eat To Live, Joel Fuhrman, M.D.

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