Luscious Pineapple-Orange Salad

This is a very light & refreshing salad! It would be perfect on a scorching hot summer day too.  It only takes minutes to prepare, but you'll want to let it set for a few minutes to allow the fruit juices to "dress" the greens. That's right - this is a salad dressing free salad! Don't worry you won't miss it. :) Also this would be really good with sprouts added. I didn't have the foresight to have sprouts made, but next time I will.

Luscious Pineapple-Orange Salad

1 cup chopped pineapple
1 orange (peeled & chopped)
4-5 handfuls of your favorite greens (I used mixed greens and baby spinach)
2 handfuls of your favorite sprouts

Place the greens in a large bowl. Add fruits & sprouts (if using) and mix all together. Allow to sit for a few minutes so the fruit juices can "dress" the greens.  Eat slowly & enjoy!

Luscious Pineapple-Orange Salad

Tomato Cucumber Salad

This salad is a family favorite. It is so good, especially  in the summer with fresh, local ingredients. Maybe you already make this and love it too, but I thought I'd share because we love it so much.

Tomato Cucumber Salad

1 pint grape tomatoes
1 English cucumber
olive oil
sea salt
fresh ground pepper

Instructions:
Slice tomatoes in half length wise. Slice cucumber in half length wise and then into slices. Mix in a large bowl. Drizzle with olive oil, season with salt and pepper to taste. Mix again.

Tomato Cucumber Salad

Raw Tabbouleh Salad

This is the first time I have ever had Tabbouleh of any kind. I have to tell you I am hooked on this raw version. It is so incredibly good. Could it be the addition of cumin, maybe. ;) I love cumin. Really you have to try this even if you think you don't like Tabbouleh I think you should try this, just once. :) Tonight when I made it I was out of broccoli (I used it all in the broccoli soup!) so I just made it without and it was still fantastic.

Raw Tabbouleh Salad
Original recipe can be found here.

3/4 cup of cauliflower(the size of cous cous)
1/2 cup broccoli (the size of cous cous)
1/4 cilantro, chopped
1 Medium Tomato, diced
Juice of half a lemon
1.5 tsp. Cumin(or more to taste)
1 TB Olive Oil
Sea Salt(to taste)
Cayenne(I just used a pinch)
1 big handful baby spinach

Instructions:
I took a sharp knife and sliced from the top down so it would be very small like cous cous. If you have a food processor this may be easier that way. Put Cauliflower (and broccoli if using)in a bowl with cilantro, diced tomato, olive oil, lemon, cumin, sea salt, and cayenne to taste. Let it "marinade" for at least 10 minutes. Chop up spinach and toss with mix.

Raw Tabbouleh Salad

Mexican Greens Salad

This is the salad I made for lunch today. This is the first time I've made it, and while it is very good next time I'll add a little more Mexican seasoning. I was hoping it would have just a little more of a kick.  If you don't like spicy things then the recipe as written below should be just perfect. You can taste the spice but it doesn't bite you back . ;) Hope you'll try it and let me know what you think.

Mexican Greens Salad

4 big leaves of Romaine lettuce
2 Swiss chard leaves (stems & vein removed and reserved for juicing)
1/4 cup of cilantro, chopped
1/2 red pepper, chopped
2 Tbs. extra virgin olive oil
1/8 cup lemon juice
1/2 small avocado, chopped
1/4 tsp Mexican seasoning (I mixed up the seasoning I use for tacos)
Dulse flakes or sea salt to taste

Instructions:
Chop the romaine and Swiss chard into ribbons, then transfer to a salad bowl. Mix the olive oil and the seasonings into the lemon juice and pour over the greens. Work the dressing into the greens with your hands to tenderize them. Add the red pepper and the cilantro and avocado and allow to marinate for 10 minutes at room temperature before serving.

Mexican Greens Salad

Layered Salad

Layered Salad

1 medium sized zucchini
1 large tomato
1 long English cucumber
1/8 medium purple onion
1 large red pepper
4 large Romaine lettuce leaves

Thinly slice the first 4 ingredients, dice the peppers, and tear lettuce into bite-sized
pieces. Layer all the vegetables in a large bowl.

For salad dressing I use 1 TBS Bragg's Apple Cider Vinegar, 1 TBS extra virgin olive oil, and 1 TBS lime juice. mix it all together and drizzle over salad. Sprinkle with sea salt & fresh ground pepper, if desired.

Layered Salad

Spinach Salad with Grapefruit Dressing

Spinach Salad

4 cups of spinach
1/2 cucumber, sliced in half circles
2 tomatoes cut into 8ths
1 green onion, finely chopped

Instructions:
Tear or chop the spinach into bite sized pieces and place in a salad bowl. Top with remaining ingredients. Drizzle the grapefruit dressing.

Grapefruit Dressing

1-2 grapefruits
1-2 Tbs. extra virgin olive oil

Instructions:
Juice the grapefruit using a citrus juicer. Pour the juice and the pulp into a blender and blend with the olive oil until smooth. Alternatively, peel the grapefruit, quarter it removing as many seeds as possible and blend with the olive oil until creamy.

Spinach Salad with Grapefruit Dressing