Course: Salad
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Avocado Egg Salad
Servings Ingredients- 6 Eggs
- 1 tablespoon parsley, minced
- 1/2 shallot, peeled and chopped
- 1 avocado, peeled and cubed
- 1/2 lemon, juiced
- 1 tablespoon mustard
- salt and pepper to taste
- lettuce or baguette
Servings Ingredients- 6 Eggs
- 1 tablespoon parsley, minced
- 1/2 shallot, peeled and chopped
- 1 avocado, peeled and cubed
- 1/2 lemon, juiced
- 1 tablespoon mustard
- salt and pepper to taste
- lettuce or baguette
Instructions- Peel and roughly chop the eggs and add them to a bowl, along with the parsley, shallot and avocado.
- Mash the eggs and avocado with a fork until combined. Stir in the lemon juice and mustard and mix well. Season with salt and pepper.
- If using the baguette, cut into slices and toast if desired. Use this as your base. Tear the lettuce into large pieces and place on top of the baguette slices. Top with spoonfuls of the egg salad. Garnish with more parsley if desired.
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Avocado Quinoa Salad
Servings Ingredients- 2 avocados
- 2 cups chicken broth
- 1 large tomato, diced
- 2 stalks celery, diced
- 1 cup quinoa
- 2-3 tablespoons lime juice
- 1/2 cucumber, diced
- dash salt and pepper to taste
- 1/3-1 cup olive oil
- 1 bunch cilantro chopped
Servings Ingredients- 2 avocados
- 2 cups chicken broth
- 1 large tomato, diced
- 2 stalks celery, diced
- 1 cup quinoa
- 2-3 tablespoons lime juice
- 1/2 cucumber, diced
- dash salt and pepper to taste
- 1/3-1 cup olive oil
- 1 bunch cilantro chopped
Instructions- In a medium saucepan, cook Quinoa according to package directions, using chicken broth in place of water. Let cool.
- Cut avocados in half, remove the pit and peel. Cut into chunks. Toss with lemon juice. Add the avocado and all the remaining ingredients to the Quinoa and toss gently to mix.
- Chill until ready to serve.
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Pomegranate Lime Dressing
Servings Ingredients- 1/4 cup fresh lime juice
- 1/4 cup pure Pomegranate juice, or Pomegranate Rejuvenate-Premier Research Labs
- 1 tablespoon Vegenaise or sour cream<
- 1 teaspoon Dijon mustard
- 1 teaspoon Stevia
- 1/4 teaspoon ground cumin
- 1 garlic, minced
- 4 tablespoons olive oil
- 2 tablespoons Walnut oil
- salt, to taste
Servings Ingredients- 1/4 cup fresh lime juice
- 1/4 cup pure Pomegranate juice, or Pomegranate Rejuvenate-Premier Research Labs
- 1 tablespoon Vegenaise or sour cream<
- 1 teaspoon Dijon mustard
- 1 teaspoon Stevia
- 1/4 teaspoon ground cumin
- 1 garlic, minced
- 4 tablespoons olive oil
- 2 tablespoons Walnut oil
- salt, to taste
Instructions- Combine first 7 ingredients in a bowl.
- Add the oils and whisk to blend.
- Season with salt.
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Crispy Coconut Chicken Salad
Servings Ingredients- 2 boneless, skinless chicken breasts
- 1/4 cup unsweetened, finely shredded coconut
- 1/4 cup ground flax seeds
- 1 egg, beaten
- 2 tablespoons virgin coconut oil
- 4 cups mixed greens
Servings Ingredients- 2 boneless, skinless chicken breasts
- 1/4 cup unsweetened, finely shredded coconut
- 1/4 cup ground flax seeds
- 1 egg, beaten
- 2 tablespoons virgin coconut oil
- 4 cups mixed greens
Instructions- Rinse the chicken and pat dry; cut into strips, and set aside.
- Mix shredded coconut and ground flax seeds together on a dinner plate.
- In a small bowl, beat the egg, and dip the chicken strips in the beaten egg, then roll each chicken strip in the coconut-flax mixture.
- Melt coconut oil in a frying pan.
- Place chicken strips in hot oil; they should sizzle when placed in the pan.
- Saute over medium heat until crispy on the outside.
- Turn after about 2 minutes, or until completely opaque in the center.
- When done, remove chicken strips from pan and cool on paper towels.
- Serve over a bed of mixed greens with lemon vinaigrette.
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Chicken Salad with Avocado
Servings Ingredients- 3 ounces cream cheese, softened
- 1/3 cup plain yogurt
- 1 stalk of celery, chopped fine
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons finely chopped chives, green onion, dill or basil
- 1/2 teaspoon salt
- 1/2 teaspoon grated lemon peel
- 1 teaspoon lemon juice
- 1 cup diced cooked chicken
- 3 avocados
Servings Ingredients- 3 ounces cream cheese, softened
- 1/3 cup plain yogurt
- 1 stalk of celery, chopped fine
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons finely chopped chives, green onion, dill or basil
- 1/2 teaspoon salt
- 1/2 teaspoon grated lemon peel
- 1 teaspoon lemon juice
- 1 cup diced cooked chicken
- 3 avocados
Instructions- In a medium bowl, beat cream cheese.
- Add yogurt and mix until smooth.
- Stir in celery, mustard, chives, salt, and grated lemon peel and juice; mix until blended.
- Stir in chicken.
- Cover and chill until ready to serve.
- Rinse avocados. Cut in half.
- Gently lift out the pit with a spoon.
- Spoon out the avocado, then add about 1/3 cup of the chicken salad into each avocado half.
- Garnish with chives.
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Uncle Don’s Rice Salad
Servings IngredientsServings IngredientsInstructions- Mix ingredients. Chill before serving.
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Tomato Vegetable and Garlic Rice Salad
Servings Ingredients- 1 cup brown rice, cooked and cooled
- 1/3 cup extra-virgin olive oil
- 2 tablespoons Grapeseed Veggenaise optional)
- 1-2 fresh organic tomatoes, or a handful of grape tomatoes
- 2 stalks of celery, diced
- 2 stalks of green onion, cut thin
- 1 medium carrot, shredded
- 2 cloves garlic
- 2 teaspoons basil
- juice of half a lemon
- Pink salt and black pepper
Servings Ingredients- 1 cup brown rice, cooked and cooled
- 1/3 cup extra-virgin olive oil
- 2 tablespoons Grapeseed Veggenaise optional)
- 1-2 fresh organic tomatoes, or a handful of grape tomatoes
- 2 stalks of celery, diced
- 2 stalks of green onion, cut thin
- 1 medium carrot, shredded
- 2 cloves garlic
- 2 teaspoons basil
- juice of half a lemon
- Pink salt and black pepper
Instructions- Combine the cooked rice with the olive oil and other ingredients except the tomatoes.
- Blend together well.
- Add tomatoes and fold in.
- Chill before serving.
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Spinach Salad with Apple and Roasted Walnuts
Instructions- Spread walnuts on a baking pan and bake at 350 degrees for 4-5 minutes, or until lightly browned.
- Remove nuts from oven and let cool.
- Empty spinach in a bowl and spread apple and walnuts over spinach.
- Cut the egg in quarters and place on top of salad.
- Season with salt and black pepper.
- For dressing, drizzle walnut oil and lime juice over salad.
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Red Potato Salad
Servings Ingredients- 4 medium red potatoes
- 2 green onions
- 1/3 cup red cabbage, diced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon red wine vinegar
- lettuce leaves
- pepper, (and sea salt to taste)
Servings Ingredients- 4 medium red potatoes
- 2 green onions
- 1/3 cup red cabbage, diced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon red wine vinegar
- lettuce leaves
- pepper, (and sea salt to taste)
Instructions- Cook the washed whole potatoes in a large pot with enough water to cover until fork tender.
- Cut the green onions, thinly.
- After allowing the potatoes to cool, cut them into 1/2 inch cubes.
- In a large bowl, mix the potatoes with green onions and cabbage.
- Pour the vinegar into a small bowl, slowly whisk in the olive oil.
- Drizzle over the potato mixture and toss to coat.
- Eat 1/2 cut on a bed of lettuce.
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Quinoa Salad, a Gluten-free version of Tabulah
Servings IngredientsDressing:- 3 tablespoons of fresh lemon juice
- 1/4 cup olive oil
Instructions- Cook Quinoa according to directions. Let it cool completely.
- Prepare vegetables, herbs and spices.
- Mix into the Quinoa. Add the dressing.
- You may need to add more dressing due to the Quinoa absorbing the juice and oil.
- Garnish with the top sprig of peppermint.
- Keep refrigerated and serve cold.
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Kale and Carrot Salad
Servings IngredientsDressing:- 1 cup olive oil
- 2-4 tablespoons apple cider vinegar
- 1 clove minced garlic
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 tablespoon sesame seed oil
- 1-2 tablespoons sesame seeds
Servings IngredientsDressing:- 1 cup olive oil
- 2-4 tablespoons apple cider vinegar
- 1 clove minced garlic
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 tablespoon sesame seed oil
- 1-2 tablespoons sesame seeds
Instructions- First, it is helpful to knead the kale after removing the spine, in olive oil for at least a minute.
- Using a food processor, chop the vegetables and put in a large mixing bowl.
- Pour on the dressing and mix well.
- Refrigerate a few hours before serving.
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Green Pea, Carrot & Mozzarella Salad
Servings Ingredients- 1 cup fresh or frozen peas (thawed)
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 ounce mozzarella cheese cubed
- 1 TBS plain yogurt
- 2 TBS 1 tsp buttermilk
- 1 1/2 tsp mayonnaise
- 1/2 tsp balsamic vinegar
- 2 green onions, chopped fine
- 1/2 tsp dried basil
- 1/8 teaspoon black pepper
- 1/4 teaspoon sugar (optional)
Servings Ingredients- 1 cup fresh or frozen peas (thawed)
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 ounce mozzarella cheese cubed
- 1 TBS plain yogurt
- 2 TBS 1 tsp buttermilk
- 1 1/2 tsp mayonnaise
- 1/2 tsp balsamic vinegar
- 2 green onions, chopped fine
- 1/2 tsp dried basil
- 1/8 teaspoon black pepper
- 1/4 teaspoon sugar (optional)
Instructions- Steam carrots and peas (if fresh) for 3 minutes in a small saucepan with a bit of water and tight-fitting lid.
- Place the carrots and peas (drained-if from frozen) in a medium-sized bowl.
- Add celery and cheese, toss well.
- Combine the remaining ingredients in a small bowl.
- Spoon over the salad and toss well.
- This will keep well in the refrigerator for several days.
