Garden Salad with Citrus Vinaigrette
From Cooking Light.
Garden Salad with Citrus Vinaigrette
This salad holds well, so it is a fine side to bring to a cookout or pack with a lunch.
- YIELD: 4 servings (serving size: 1 cup)
- 3 tablespoons fresh orange juice
- 1 1/2 tablespoons fresh lime juice
- 2 1/2 teaspoons extravirgin olive oil
- 2 teaspoons honey
- 1 teaspoon red wine vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 cups (1 x 1/4-inch) julienne-cut zucchini
- 1 1/2 cups (1 x 1/4-inch) julienne-cut yellow squash
- 1 cup fresh corn kernels (about 2 ears)
- 2 tablespoons finely chopped red onion
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh basil
To prepare vinaigrette, combine the first 7 ingredients, stirring with a whisk.
To prepare salad, combine zucchini and remaining ingredients in a large bowl. Add vinaigrette; toss well. Cover and chill.
I’d substitute red bell peppers for green to avoid that nasty acrid flavor that green bells give. From Cooking Light.
This salsa takes on a tropical appeal with its Thai-inspired notes.
- YIELD: 6 servings (serving size: about 3/4 cup)
- 1 cup finely chopped peeled cantaloupe
- 1 cup finely chopped peeled mango
- 1 cup sliced small strawberries
- 1/2 cup finely chopped seeded peeled cucumber
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped red onion
- 1 1/2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh basil
- 2 tablespoons fresh lime juice
- 2 tablespoons finely chopped seeded jalapeño pepper
- 1 tablespoon honey
- 1/4 teaspoon salt
Combine all ingredients in a bowl; toss to combine. Serve salsa with a slotted spoon.
Herb and Argan Salad
Argan oil is expensive but awfully tasty. Worth experimenting with other nut oils to see if you can find one less pricey that still works well.
By Sarma Melngailis via Tracy Anderson’s website.
Herb and Argan Salad
Serves 4 to 6
Before Neal became our chef, he worked on the line. Late one night, I asked him to make me a salad, telling him only that I wanted it to be light, with plenty of herbs. As it turns out, what came out from the kitchen was the most delicious salad I had ever eaten. There was something about the balance of flavors, the lightness of the dressing, and the perfect tart-citrus acidity, with just the right seasoning. Oh, and yes, tons of herbs. Also, either he knew of my love of fennel and capers, or we just share that fondness, but those made it into the salad, too. Capers have a briny saltiness with a bit of a mustard taste, and fennel adds a uniquely aromatic anise flavor. The nuts give the salad some crunch, and the avocado some creaminess, but I tasted another nutty flavor that turned out to be argan oil. Like macadamia oil, this oil is so flavorful that a little goes a long way.
1 large bowl of mixed baby lettuces
1 very large handful parsley leaves
1 small handful mint leaves
1 small handful purple basil leaves
1/2 fennel bulb, cored and shaved thin on a mandoline or using a sharp knife
1 large handful grape or teardrop tomatoes, sliced into halves
3 tablespoons capers
2 tablespoons argan oil, or other nut oil
3 tablespoons freshly squeezed lemon juice
Freshly ground black pepper
1 small handful raw pistachio nuts, finely chopped
1/2 teaspoon extra-virgin olive oil or nut oil
1/2 ripe avocado, thinly sliced
Place the greens, herbs, fennel, tomatoes, and capers in a bowl and toss with the argan oil and lemon juice, adjusting quantities to taste. Season lightly with salt and freshly ground black pepper. Place the pistachio nuts in a small bowl, add the olive oil and a pinch of salt, and toss well to coat.
Divide the salad among serving plates, sprinkle with the chopped pistachio mixture, and top with sliced avocado.
Spicy Thai Salad Dressing
From Choosing Raw.
I ordered the Thai avocado salad (“a mixture of avocado, tomatoes, cucumbers, nori pieces, and carrots served over fresh onganic seasonal greens tossed in Thai spicy citrus dressing“). Of course, I forgot to take a photo (oops!). But fear not: I liked it so much that I decided to re-interpret it tonight.
The meal began with dressing. I played around and came up with the following, and it was absolutely delicious! Sweet, spicy, and infused with basil and cilantro, this dressing is thick enough to serve as a vegetable dip, and rich enough for a dinner salad. Best of all, it’s full of healthy fats and vitamin E.
Spicy Thai Dressing (yields almost two cups)
1 cup water
¼ cup cilantro
¼ cup basil
¼ tsp salt (or more)
2 dates, or 1 packet stevia
Sprinkle of cayenne pepper (I must have used 1/8 tsp) and 3/4 inch ginger for heat
Blend all ingredients on high and adjust seasoning to taste. Here’s what you get:
Zucchini Noodles with Avocado Dressing
From Healthy Green Kitchen.
But back to this dressing, this raw vegan dressing made with avocado, the first recipe I made from the book. It’s very summery and is meant to be made with garlic scapes, but garlic can easily be substituted. Leslie recommends it over salads, grains and pasta, but here I’ve used it over zucchini noodles.
It’s kind of amazing, but when you use a vegetable spiralizer tool, you can turn one large zucchini into a whole plate of strands that bear a striking resemblance to pasta! When topped with some of the avocado dressing, this makes an incredibly healthy and flavorful appetizer, snack or light meal.
If you don’t have a spiralizer, you can prepare the zucchini using the julienne blade of a mandoline (be careful!) or you can use a vegetable peeler to make thin strips (a spiralizer really makes it very easy, though…it’s an inexpensive tool I use all the time so I highly recommend you purchase one).Avocado Dressing with Garlic Scapes (or Garlic)
Excerpted with permission by New Harbinger PublicationsIngredients:
from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier
Makes about 1 1/3 cups; more than enough to use over zucchini pasta for 2 people
*2/3 cup waterDirections:
*1/4 cup freshly squeezed lemon juice
*1/4 cup extra virgin olive oil
*1/2 cup mashed avocado (I used 1 whole avocado)
*3/4 cup fresh basil leaves (I used a mixture of basil and cilantro)
*4 garlic scapes (or garlic cloves; if using regular garlic, I recommend starting with 2 cloves and adding more to taste)
*3/4 teaspoon sea salt
1. Put all of the ingredients in a blender (or food processor) and process until smooth and creamy. Taste and adjust the seasonings, if desired.
2. To serve over zucchini pasta, spoon a few tablespoons over spiralized zucchini and mix well. Add more dressing and fresh ground pepper to taste.
Raw Savory Sunflower Seed Dressing
From Choosing Raw.
As you all know, I’m fanatical about raw dressings. Salad and raw veggies are at the base of any semi-raw diet, and they’re a lot tastier and more fun when they’re slathered in dressings that are delicious. I have so many I love (my soon to be updated recipe tab lists just a few), and they all add different character to my nutrient dense salads, my raw collard wraps, and my veggie dipping plates. They range from the rich (raw caesar) to the light (zucchini dressing). This one is a perfect in-between: the sunflower seeds add creaminess, but it’s not overly thick, and the flavors are light and bright from lemon and fresh herbs. Enjoy it on any salad, or as a tangy and refreshing vegetable dip.
Savory Sunflower Seed Dressing with Herbs (Raw, Vegan, can be gluten or soy free depending on whether you use nama shoyu or tamari)
Makes 1 1/2 cups
1/2 cup hulled sunflower seeds
1 cup water
3 tbsp fresh lemon juice
1 tbsp Bragg’s, nama shoyu, or tamari
1 tbsp dried parsley
1 tsp dried dill OR basil
1 tsp dried oregano
1 tsp agave nectar
1/2 tsp minced garlic
Put all ingredients in a high speed blender, and blend till creamy and smooth.
Raw Thai Green Curry
From the Raw Divas.
Ingredient List 1 (Curry Sauce):
Water and flesh of 2 Thai young coconuts
2 small jalapenos
2 tablespoons garlic, minced
2 shallots or ½ medium Onion
2 tablespoon fresh lemongrass
2 tablespoon fresh ginger
1 tablespoon coconut oil
1/2 lime, juiced and its rind minced
1/4 cup fresh basil, packed
1/2 cup cilantro, packed
1/8 teaspoon ground black pepper
Ingredient List 2 (Vegetables):
Mixed chopped vegetables (snow/snap peas, cabbage, carrot, green beans, cauliflower, etc) Spinach and chopped cilantro for serving
Blend List 1 ingredients. Pour sauce over mixed vegetables and serve on a bed of spinach garnished with chopped cilantro. For a true Thai custom, offer side condiments of dried red pepper flakes and chopped jalapenos in lemon juice. NOTE: Inland Sea Water can be added to taste, if needed
Raw Spicy Thai Wraps
From Gone Raw.
½ cup cashewsPreparation:
2 teaspoon sesame oil
½ teaspoon sea salt
¼ cup agave
½ cup lemon juice
2 tablespoon ginger, (about a inch of ginger)
1 red chile or any chile, (I like it hot, so determine use full pepper with caution)
1½ tablespoon nama shoyu
1 cup almond butter
½ head of cabbage, (any type of cabbage will work)
1 large carrot, (or use a few baby carrots)
fresh cilantro leaves
fresh basil leaves
fresh mint leaves
1. Put cashews, salt, and sesame oil in the food processor and process.
2. Put agave, lemon juice, ginger, red chile, nama shoyu and almond butter and blend together.
3. Shred cabbage put into bowl and hand mix in the blended ingredients.
4. Cut the carrots into thins slices and do the same to the mango. Lay the lettace leaf down and put the the cabbage mix, lay carrots, mango down. Add some sprouts, cilantro, basil and mint (must add the basil and mint!!). NOW EAT IT. Oh yah, you can fold it, roll it or just fork it. They all taste the same but the experience is your descision.
Raw Pad Thai Sauce
From Raw Freedom Community.
Carmella’s Pad Thai Sauce
1 heaping Tbs tahini
1 Tbs almond butter
A few cashews
1/4 cup sundried tomatoes, soaked
2 dates, soaked
1/2 lime, juiced
1-2 garlic cloves (we love garlic!)
1 Tbs grated fresh ginger
Braggs, to taste
Curry powder, to taste
Water or tomato soaking water (if unsalted!)
Blend in food processor or blender with some water until you reach the desired consistency. (We like ours on the thick side!)
Serve on a bed of zucchini, jicama or coconut noodles. Top with diced red or yellow peppers and marinated Portobellos.
And from the comments:
- I made this and its quite tasty. Dad liked it. I put it on zuchini noodles and kelp noodles and then all on a bed of romaine lettuce.… Had to make a small separate version for Mum who is allergic to tomatoes and chili so I used avo in place of sundried toms and basil in place of curry. That was nice also.
Raw Un-Tuna Salad
From the Gone Raw forums. The comments are uniformly positive; a lot of them mention that it’s very filling.
2 cup almondsPreparation:
3 stalks raw celery, diced
3 green onions, thinly sliced
1 tablespoon chopped parsley
3 tablespoon lemon juice
1 clove garlic
1 teaspoon pink or celtic salt, finely ground
2 dash cayenne pepper
.33 cup soaked, chopped seaweed (nori or wakame are good)
1 cup pine nuts
2 tablespoon apple cider vinegar
4 pitted dates
1 clove additional garlic
1 teaspoon additional celtic sea salt
1 tablespoon additional lemon juice
½ teaspoon each dill, thyme, basil (optional)
1 large avocado
place almonds, parsley, 3 tablespoons lemon juice, 1 clove garlic, 1 teaspoon salt, cayenne pepper and seaweed in a food processor. process the hell out of it. you CAN make it chunkier if you want, but chop the garlic first. you don’t want to bite into that! place into a bowl and stir in celery and green onions. set aside.
now make the avocado mayonnaise- my favorite part! place pine nuts, avocado, 1 tablespoon lemon juice, 2 tablespoons apple cider vinegar, 1 teaspoon salt, dates, 1 clove garlic, and spices in the food processor. blend it like you never blended before…it becomes really smooth and creamy.
now, mix 1/2 of the mayo with the almond mixture. you can add more if it’s too dry. an option here: i marinated some sun-dried tomatoes for a day in olive oil, apple cider vinegar, and italian spices and then chopped them and added about 1/4 cup. it rocked.now, build the sandwich! take a big collard leaf and spread some of the mayonnaise in the center. add as much of the ‘tuna’ as you like, and top with sliced avocado, sliced tomato, mesclun greens or sprouts, raw black olives if you like, and freshly cracked pepper. you can sprinkle a little salt on the collard if the mixture isn’t salty enough also. roll it up, cut it in half, and try not to stuff it all into your face at once
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