G REEN S AL AD W IT H BEE T S, O R ANG ES & AVO C AD O

This Green Salad with Beets, Oranges and Avocado was inspired by a delicious meal
I had in New Zealand. It’s easy to make, full of healthy ingredients, and it’s SO
delicious and refreshing!

T OT AL T IME : 1 0 MI NS

P R E P T IME : 10 MI NS

C O O K T IME : 0 MI NS

INGREDIENTS FOR 4

 4 cups leafy greens (I used a

chard/kale/arugula/spinach mix)
 3 small oranges, peeled and sliced
into rounds
 1 avocado, peeled, pitted and
diced
 1 large carrot, peeled and
julienned
 1 small beet, peeled and julienned
 1/2 cup crumbled feta or goat
cheese
 1/4 cup toasted pepitas
 1/3 cup white balsamic
vinaigrette (or any vinaigrette)
DIRECTIONS:

1. Add greens, oranges, avocado,

carrot, beets, pepitas, and
cheese together in a large bowl.
Drizzle evenly with the
vinaigrette, and toss until the
salad is combined and evenly
coated.
2. Serve immediately, topped with some freshly-cracked black pepper if desired.

1
 G RILLED PINE AP PL E , CHICKEN AN D AVO C ADO S AL AD

This Grilled Pineapple, Chicken and Avocado Salad celebrates the best of summer!

T OT AL T IME : 2 0 MI NS

P R E P T IME : 10 MI NS
C O O K T IME : 1 0 MI NS
INGREDIENTS FOR 4
SALAD INGREDIENTS:

 2 boneless skinless chicken breasts

 2 tsp. olive oil
 salt and pepper
 1 fresh pineapple, peeled, cored and sliced
into 1-inch thick rings
 8 cups baby spinach
 1 cup fresh blueberries
 1 avocado, peeled, pitted and diced (I prefer
California avocados)
 1/2 cup crumbled feta cheese
 quarter of a red onion, thinly sliced
 honey garlic vinaigrette
HONEY GARLIC VINAIGRETTE INGREDIENTS:

 3/4 cup avocado oil (or any mild-flavored oil)

 1/4 cup apple cider vinegar
 3 Tbsp. honey
 2 cloves garlic, minced
 pinch of salt and black pepper
DIRECTIONS:

Brush the chicken on both sides with olive oil, then season generously with
salt and pepper.

Preheat your outdoor grill to medium-high, or heat a grill pan over med-high heat.
Place pineapple slices and chicken breasts on the grill. Cook for about 5 minutes per
side or until the chicken is cooked through, and no longer pink on the inside. Remove
pineapple and chicken and let cool for at least 10 minutes. Then slice chicken into
strips, and cut pineapple into chunks.

In a large bowl, toss together spinach, blueberries, feta, red onion, pineapple and
chicken until combined. Drizzle or toss with salad dressing, and serve immediately

TO MAKE THE VINAIGRETTE:

Whisk all ingredients together until blended. Let sit for at least 10 minutes for flavors
to meld. Whisk again until blended, then drizzle over salad.

2
 YIEL D : 4-6 SERV INGS

STR AWBERRY AVOCADO S PINACH S ALAD WITH PO PPYSEED DRESSING

This delicious Strawberry Avocado Spinach Salad is quick and easy to make,
full of great fresh flavors, and tossed
with a simple poppyseed dressing.

TO TAL TIME : 15 MINS

PREP TIME : 15 M INS

COOK TIME : 0 MI NS
ING REDIENT S:
SALAD INGREDIENTS:

 6 cups fresh baby spinach

 1 pint strawberries, hulled and sliced
 1 avocado, peeled, pitted and diced
(or you can double this to 2
avocados!)
 4 ounces crumbled gorgonzola or
blue cheese
 1/4 cup sliced almonds, toasted
 half a small red onion, thinly sliced
 1 batch poppyseed dressing (recipe
below)
POPPYSEED DRESSING INGREDIENTS:

 1/3 cup avocado oil (or any oil, such

as olive oil)
 3 Tablespoons apple cider vinegar
 2 tablespoons honey
 1 tablespoon poppy seeds
 pinch of ground dry mustard (optional)
 salt and pepper
DIRECT IO NS:
TO MAKE THE SALAD:

1. Toss all ingredients together with your desired amount of dressing until
combined. Serve immediately.
TO MAKE THE POPPYSEED DRESSING:

1. Whisk all ingredients together until combined. Add a pinch of salt and
pepper, or more to taste.

3
 Chicken shawarma for 4
 2 pounds boneless skinless chicken
breasts, cut into bite size chunks
 1 tablespoon honey
 2 teaspoons paprika
 2 teaspoons cumin
 2 teaspoons kosher salt and pepper
 juice of 2 lemons
 4 cloves garlic, minced or grated
 pinch of crushed red pepper flakes
 5 tablespoons olive oil
 2 sweet potatoes, cut into matchsticks
 1 bunch asparagus, ends trimmed
 4 cups cooked couscous or quinoa
 1/2 cup pitted kalamata olives and oil
packed sun-dried tomatoes, oil drained
 crumbled goat cheese, shredded lettuce,
avocado, sliced cucumbers, pickled red
onions, pine nuts, lemons, mint, and or
cilantro, for serving
GARLIC TAHINI YOGURT
 1 cup plain greek yogurt
 2 tablespoons tahini
 1-2 cloves garlic, minced or grated
 juice of 1/2 a lemon
 1 tablespoon chopped fresh mint

1. In a large gallon size zip-top bag, combine the chicken, honey, paprika, cumin, salt,
pepper, lemon juice, garlic, crushed red pepper flakes, and 2 tablespoons olive oil, toss to
combine. Seal and chill for 30 minutes or up to 12 hours.

2. Preheat the oven to 425 degrees Fahrenheit.Place the sweet potatoes on a large baking
sheet and toss with 2 tablespoons olive oil, salt and pepper. Transfer to the oven and cook
for 15-20 minutes, then flip and bake for 15-20 minutes more.

4. Place the asparagus on a baking sheet and toss with the remaining 1 tablespoon olive oil,
kosher salt and pepper. Transfer to the oven and roast for 10-15 minutes.

5. Place the marinated chicken on a large baking sheet and spread in an even layer.
Transfer to the oven and roast for 15-20 minutes or until the chicken is cooked through.

6. Divide the couscous among 4-6 storage containers and arrange the chicken, sweet
potatoes, asparagus, olives, and sun-dried tomatoes on top. Alternately, you can store the
couscous, chicken, and veggies in separate containers and assemble when ready. Food will
keep in the fridge for up to 1 week.

GARLIC TAHINI YOGURT

1. 1. Combine all ingredients in a small bowl. Taste and adjust seasonings to your liking. Keep
stored in the fridge for up to 1 week.

4
Spicy Chicken and Sweet Potato
Meal

INGREDIENTS FOR 8

 2 lbs. boneless skinless chicken

breasts, cut into small pieces
 3 tablespoons spicy seasoning
mix*
 a few tablespoons of olive oil
 3 sweet potatoes, peeled and
diced
 5-6 cups broccoli florets (broccolini
FTW)
 coarse sea salt and freshly
cracked pepper
 avocado / hummus / lemon juice / chives / olive oil for serving

1. Preheat the oven to 425 degrees. Toss the chicken pieces with the spices and a
quick stream of olive oil. Stir to combine; store in the fridge for about 30 minutes
while you prep other ingredients.

2. Arrange the vegetables on their own sheet pans (preferably ones with edges to
catch drips, etc.). Drizzle with olive oil and sprinkle generously with salt. Arrange
the chicken on a separate sheet pan.

3. Bake all ingredients for 12-15 minutes. Remove the broccoli and chicken. Stir
sweet potatoes and roast another 15 minutes or so.

4. Done! Divide your servings out into containers and be happy you have meal

starters ready for the week!

5
BAKED CHICKEN, BROCCOLI, AND SWEET POTATOES FOR 4
INGREDIENTS

 2 sweet potatoes
 2 cups of broccoli
 2 to 3 medium sized chicken breasts
 3 tablespoons olive oil
 salt and pepper

1. Cut the broccoli into bite size pieces

and spread them on half of the baking
sheet. Cut the chicken into bite size
pieces and season with whatever
seasoning you wish. Drizzle the
broccoli and chicken with olive oil.
2. On another pan, place the cubed
sweet potatoes and drizzle with olive
oil and sprinkle with salt.
3. Bake at 425 for 12 to 15 minutes and
take out the chicken and broccoli.
Leave the sweet potatoes in for
another 15 minutes.

6
 Caprese Eggplant Panini with Lemon Basil Aioli
Save Print
Skip the bread and press your caprese fillings between two slices of eggplant! S lather with lemon basil
and roasted garlic aioli and top it off with toasted pine nuts!
-Recipe type: Dinner
Serves: 2-4 paninis

 2 Small Eggplants, ends removed

 2 cloves Garlic, peeled

 2 tbsp Mayonnaise

 8-10 Lemon Basil leaves, chopped

 ½ cup Mozzarella, shredded

 2 small Tomatoes, campari or other petite

variety

 1 cup Spinach Leaves

 2 tbsp Toasted Pine Nuts

Instructions
1. Heat a panini press (or countertop grill with closable lid) to medium.

2. Remove ends of each small (baby) eggplant and slice in half, cutting end to end. Slice the
remaining eggplant in ½ inch pieces and discard any pieces that are mostly skin.

3. In a hot skillet, brown garlic cloves until fragrant and soft. Once cool, mince garlic and add to
mayonnaise. Stir in chopped lemon basil to finish the aioli.

Assemble panini.
1. Spread aioli onto an eggplant slice and top with spinach leaves, tomato slices, fresh mozzarella
and pine nuts. Spread more aioli on another eggplant slice and place ontop. Grill until cheese is
melted. Serve hot!

7
KETO FRIED RICE WITH PORK (JAPANESE CHAHAN) FOR 2

1. 1/2 head of medium cauliflower

2. 2 large eggs
3. 2 cloves garlic, chopped
4. 100g pork belly
5. 2 mini green capsicums
6. 2 spring onions
7. 1 tablespoon soy sauce
8. 1 tsp black sesame seeds
9. 1 tsp pickled ginger

PREPARE THE CAULIRICE

1. Chop the cauliflower into florets.

2. Place in a food processor and pulse until it
forms rice sized granules. Don’t go too far
or you’ll end up with cauliflower mash
instead!
3. Heat some oil in a frying pan (or wok) add the cauliflower and saute over a medium heat
for about 5 minutes, until cooked. Remove from pan and set aside.

PREPARE THE FRIED RICE

1. Next, prepare your omelette by beating the eggs and adding to your frying pan. Swirl the
mixture around to create a thin omelette. When cooked through, flip and cook an
additional minute. Remove from pan and set aside.
2. Add your garlic to the frying pan and once fragrant, add the pork belly. While it’s cooking,
slice your omelette into small cubes.
3. Once the pork belly is cooked through, add the capsicum, half the spring onion and cook
for an additional minute.
4. Next, add the cauliflower and egg back into the pan. Add in the soy sauce and stir
thoroughly.
5. Cook over a high heat, until well combined and serve steaming hot.
6. Garnish with the remaining spring onions, sesame seeds and pickled ginger. Enjoy!

8
Spinach avocado salad with berries for 4
For the dressing

3 tablespoons white balsamic vinegar

1/4 cup extra virgin olive oil
1 tablespoon honey
1/2 teaspoon dijon mustard
1/4 teaspoon Italian seasoning
1/8 teaspoon dried garlic powder
salt and pepper

For the salad

2 tablespoon almonds chopped

10 oz bag baby spinach
½ pound strawberries washed hulled and sliced
1 cup raspberries washed and gently dried
1 cup blueberries washed and gently dried
1 large avocado sliced

To make the dressing, whisk all ingredients together and

set aside.
To make the salad, gently toss all salad ingredients in a
large bowl with the prepared dressing.

9
Mixed Berry Salad With Strawberry Balsamic Vinaigrette for 6

5 ozs baby spinach leaves

1 cup strawberries, sliced
1/2 red onion, thinly sliced
1/2 cup blueberries
1 sweet apple, cored, halved, and
thinly sliced
1 cup candied walnuts, chopped

Dressing:
1 cup strawberries
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 Tbsp. dijon mustard
1 Tbsp. honey
1 clove garlic, minced
1/4 tsp salt
1/4 tsp pepper

Garnish:
Feta cheese

PREPARATION

For the dressing, push a straw through the strawberries from the tip to the
green top to remove the hull. (Or you can cut it off with a knife!)

Add the rest of the dressing ingredients, and blend until smooth. Refrigerate.

Cut strawberries, apple, and onion into slices.

Combine all the salad ingredients in a large bowl, drizzle with desired amount
of dressing and toss to coat. (Spinach wilts easily, don't add dressing until
ready to eat!)

Sprinkle feta cheese on top and serve.

10
CITRUS BERRY SPIN ACH SAL AD

FOR DRESSING

 2 tablespoons red wine

vinegar
 2 tablespoons olive oil
 2 tablespoons honey
 Juice from 1 orange
 Salt and pepper to taste

FOR SALAD

 9 oz spinach
 1/2 cup dried cranberries
 1/2 cup blackberries
 1/2 cup goat cheese
crumbles
 1/2 cup chopped pistachios
 1/2 cup canned mandarin
oranges (no sugar added,
drain juice)

FOR DRESSING

1. Measure red wine vinegar, olive oil, honey and orange juice into a salad dressing
shaker. Add salt and pepper to taste. Shake to combine ingredients. Set aside.

FOR SALAD

1. Combine ingredients in a large bowl. Gently toss with tongs to combine.

2. Pour dressing over individual bowls of salad.

11
BEET SALAD WITH SPINACH, CASHEWS, AND
GOAT CHEESE
For salad

 beets , cooked, sliced

 baby spinach

 cashews , roasted

 dried cranberries

 goat cheese

For dressing

 olive oil

 honey

 lemon juice freshly squeezed

Place raw beets in a large sauce pan and

cover with water. Bring to boil, boil the
beets for 20-30 minutes, depending on
the thickness and the size of your beets.
Next, carefully pour the hot water out and
let the beets cool off .After beets have
cooled off, use butter knife to easily peel
the skin off them just like shown in the
photo below:

Add baby spinach, sliced cooked beets, roasted cashews, and dried cranberries to
a large salad bowl.

Combine salad dressing ingredients in a different bowl: olive oil, honey, lemon
juice. Whisk until combined.

Pour the salad dressing over the beet salad, and toss to combine. Top with
crumbled goat cheese.

12
Blueberry Broccoli Spinach Salad for 2
Ingredients
 4 oz fresh baby spinach
 1/2 cup chopped broccoli
 1/2 a ripe avocado
 1/4 cup blueberries
 1/4 cup crumbled feta cheese
 2-4 TBSP dried cranberries
 2-4 TBSP roasted sunflower seeds (I used
unsalted)
 black pepper to taste (optional)

POPPY SEED RANCH DRESSING:

 1/2 cup of plain greek yogurt or sour cream
 1/4 cup of buttermilk extra if desired
 1/4 cup good quality mayonnaise homemade or
store bought
 1 clove garlic
 1/2 tsp lemon juice or white vinegar
 1 tsp poppy seeds
 1/2 tsp dried parsley
 1/2 tsp dried dill
 1/4 tsp onion powder
 1/4 tsp paprika
 1/8-1/4 tsp garlic powder to taste
 1/8 tsp sea salt
 1/8 tsp black pepper

Instructions
1. Start with the dressing (skip if using premade)
2. Ranch dressing always tastes it’s absolute best made ahead of time. Whisk and chill for a few
hours before serving or make things simple by tossing it together the night before.
3. Peel 1 clove of garlic, then smash and mince it into a paste.
4. Season with salt.
5. Combine salted garlic paste with remaining dressing ingredients and whisk well.
6. Pop in the fridge to chill for a few hours for flavors to set.
7. Wash + dry spinach.
8. Combine with broccoli, blueberries, dried cranberries, avocado, feta cheese, and sunflower
seeds.
9. Toss with dressing and serve.
10. Season with black pepper, to taste

13
Asian Chopped Salad with Sesame Vinaigrette for 7

Ingredients
1 head romaine
1 1/2 cups purple cabbage
1 1/2 cups snow peas
3-4 green onions
1 cup shredded carrot
1 red bell pepper
1/2 cup chopped cilantro
Optional: I highly recommend
adding sliced/slivered almonds
as well!

{For the dressing}

1/4 cup rice wine vinegar
2 Tbsp. sesame oil
1 Tbsp. tamari (or soy sauce)
1 Tbsp. maple syrup
1 1/2 Tbsp. sesame seeds
Optional: minced garlic or ginger

Directions
Chop romaine and cabbage.
Place in a large bowl.
Slice snow peas and green
onions. Dice bell pepper, slice carrots, and roughly chop cilantro. Add to bowl.
In a small bowl whisk together dressing ingredients.
Pour over salad and toss to combine.
Top with additional sesame seeds if desired.

Note: if making ahead of time, store the salad and dressing in separate
containers so the salad doesn't get soggy.

14
 Sweet Pineapple Chicken Quinoa Salad
Ingredients:

 4 cups water
 2 cup uncooked quinoa
Spices:
 2 Tablespoons olive oil
 2 Tablespoons lemon juice
 2 teaspoon ground ginger
 1 1/4 teaspoon ground cumin
 1 teaspoon salt
Add-ins:
 4 cups fresh arugula, roughly
chopped
 2 cups cooked chicken breast,
chopped (canned, rotisserie, or
grilled all work well)
 1 1/2 cup shelled, whole
pistachios
 1 cup chopped green onions
 1 cup fresh cilantro, rinsed and
finely chopped
 1 cup chopped dried pineapple
 1 cup dried cherries, roughly chopped
 1 cup flaked, unsweetened coconut

Directions:
1. In a medium saucepan, bring water to a boil. Add quinoa, cover and reduce heat to
simmer for 12 minutes, or until water is completely absorbed.
2. Transfer quinoa to a large bowl and allow to cool for at least 5 minutes. Add the spices to
quinoa until mixed.
3. Add remaining ingredients (add-in) until well evenly distributed.
4. You can serve this at room temperature or cold. If serving more than 2 hours after
preparing, store in the refridgerator in an airtight container for up to 5 days.

15
 Tuscan Orzo Salad for 9
A light and delicious plant-based meal or side dish for meat eaters. Perfect for gatherings and get
togethers.

Ingredients
 1/2 lb. dry orzo (cooked to package
directions)
 1 cup quartered cherry tomatoes
 3.8 oz. can black, sliced
olives (drained)
 3/4 cup loosely packed, chopped
basil
 1 cup diced cucumbers
 11/2 cup diced red peppers
 15 oz. can chickpeas (drained and
rinsed - 1 1/4 cups home cooked
chickpeas)
 garlic lemon vinaigrette to taste -
see link above
 salt and pepper to taste
US Customary - Metric

Instructions
1. Cook the orzo to package
directions, drain and set aside. Drizzle a little oil over it if needed to keep it from sticking together as
it sticks. It's best cooked slightly al dente.
2. Prep all the remaining ingredients and then toss with the orzo in a large mixing bowl. Adjust the
vinaigrette, salt and pepper to taste before serving.

16
 AUTUMN PEARL COUSCOUS SALAD WITH ROASTED
BUTTERNUT SQUASH
SAL AD:
 1 butternut squash, peeled and diced
 2 tablespoons olive oil
 1 ½ cups dry pearl couscous, (cooked to
package directions)
 3 heaping cups baby spinach
 ½ cup EACH: thinly sliced red onions, dried
cranberries, and toasted pecans

DRES SING :
 3 tablespoons EACH: orange
juice and honey
 1 tablespoon dijon mustard
 ¼ teaspoon garlic powder
 2 tablespoons apple cider vinegar
 ⅓ cup olive oil

DIRECTIONS:
1. Position a rack in the center of the oven and
preheat the oven to 425ºF. Place the diced
butternut squash on a baking sheet, toss in
olive oil, and sprinkle with salt and pepper.
Spread squash out in an even layer.
Roasted squash for 20-25 minutes total, tossing halfway through or as needed. While the
squash is roasting, prepare the couscous according to package directions.
2. DRESSING: Add the orange juice, mustard, garlic powder, honey, apple cider vinegar,
olive oil, and a pinch of salt and pepper to a mason jar. Screw on the lid and shake until
combined. Taste and adjust seasonings as desired.
3. ASSEMBLE: In a large bowl, toss together all the ingredients of the salad with the
dressing and serve. Alternately, you can dress only portions of the salad and refrigerate
the rest in an airtight container.

17
 HONEY LEMON VIN AIGRE TTE ON PEACH
B ACON S ALAD

For the vinaigrette

 3 tbsp freshly squeezed lemon juice
 1/2 tsp finely minced lemon zest
 2 tbsp extra virgin olive oil
 pinch salt and pepper to season
 1 tsp honey
 1 teaspoon chopped fresh thyme or other
fresh herbs
For the salad
 Romaine lettuce
 diced cucumber
 slices fresh peach
 crisp cooked smoked bacon chopped

Instructions
1. Whisk together all of the ingredients
for the vinaigrette or shake together
well in a covered mason jar.
2. Pour over the assembled salad
ingredients, toss and serve
immediately.

18
SUMMER CORN S AL AD F O R 4
INGREDIENTS

 4 ears of corn
 2 tablespoons unsalted butter
 3 scallions, thinly sliced
 1/2 pint of cherry or grape tomatoes,
halved
 1/4 cup of ricotta salata, cubed
 2 tablespoons extra virgin olive oil
 1 teaspoon salt
 1/4 teaspoon ground black pepper
 1/4 cup fresh basil leaves, torn

1. Preheat a grill over medium-high

heat. Place each ear of corn on a large
piece of aluminum foil. Put 1/2 tablespoon
of butter on top of each, then roll and seal
in the foil.

2. When grill is hot, add wrapped ears of corn and grill about 5 minutes per side, for a total of
15 minutes. Set aside and cool for 10 minutes.

3. When corn is cool enough to touch, slice kernels off and place in a large b owl. Add
scallions, tomatoes, ricotta salata, and olive oil, then toss to combine. Add salt and pepper,
taste, then adjust seasoning as needed.

4. Add freshly torn basil leaves right into the bowl, give one final toss, and then serve warm or
at room temperature.

19
 PUMPKIN, HALOUMI AND AVOCADO SAL AD FOR 2

Ingredients
 ¼ kent or jap pumpkin
 90 grams haloumi cheese sliced 1cm thick
 ½ avocado diced
 Mixed lettuce I used a 4 leaf mix but you can just use rocket
 Salt
 Pepper
 2 Tbsp. olive oil
 1 Tbsp. extra virgin olive oil
 1 Tbsp. balsamic vinegar

Instructions
1. Preheat oven to 180C / 350F
2. Chop pumpkin into bite size pieces, place on a baking tray and drizzle with 1 tbsp. of olive oil. Mix
together, then separate out. Cook for 30 – 40 minutes, until browned, flipping pieces’ half way through.
3. Mix 1 tbsp. extra virgin olive oil and 1 tbsp. balsamic vinegar in small jar and shake to combine to
make a basic balsamic vinaigrette.
4. Heat a frypan on medium-low and add 1 tbsp. olive oil. Fry haloumi pieces for approximately 2 minutes
each side, or until browned. Be careful not to burn – they cook fast!
5. Add lettuce to bowl, sprinkle with salt and pepper and drizzle balsamic vinaigrette over.
6. Add in avocado, pumpkin and haloumi on top of lettuce and serve immediately!

20
Winter Fruit Salad Recipe for 6

Ingredients
3 cups of cubed pineapple
1 cup of peeled, quartered and sliced kiwis
2 cups of mandarin orange or clementine
segments
1/2 cup pomegranate arils
3 tablespoons lemon or lime juice
1/4 cup honey
2 tablespoons poppy seeds
Optional garnish: fresh mint leaves

Instructions
1. Place the pineapple, kiwi, mandarin
oranges and pomegranate arils in a large
bowl.
2. In a small bowl whisk together the lemon
juice, honey and poppy seeds.

21
 MEDITERRANEAN BEAN SALAD FOR 8
Ingredients

 1 15 ounce can of cannellini beans,

drained and well rinsed
 1 15 ounce can of garbanzo beans
(chickpeas) drained and well rinsed
 1 cup cherry tomato halves
 2 small Persian cucumbers, halved
lengthwise and thinly sliced (do not
peel)
 1/4 red onion, thinly sliced
 1/2 cup peppadew peppers, rough
chopped
 1/2 cup black olives, halved
 1/2 cup pimento stuffed green olives, halved
 1 cup assorted colorful bell peppers, diced
 1/2 cup crumbled feta cheese
 1/2 cup chopped marinated artichokes
 about 10 large basil leaves, shredded

dressing

 1/4 cup extra virgin olive oil

 4 Tbsp red wine vinegar, or more to taste
 1 tsp dried Italian herbs, I used thyme, oregano, and rosemary
 1 garlic clove, minced
 salt and fresh cracked black pepper to taste

Instructions

1. Whisk the dressing ingredients together and taste to adjust any of them. Add more vinegar if
you want a tangier flavor. Set aside.
2. Put the beans in a large salad bowl. Add the rest of the ingredients and toss with a generous
amount of the dressing.
3. The salad will keep, well covered, for several days in the refrigerator.

22
 Roasted Carrots and Red Onions w ith Fennel and Mint for 8

INGREDIENTS

 2 pounds small carrots (about 2

bunches), peeled, cut into 3-inch
pieces
 2 large red onions, each cut through
root end into 8 wedges
 1 fennel bulb, cut into ½-inch
wedges
 4 tablespoons olive oil, divided
 Kosher salt, freshly ground pepper
 2 tablespoons raw sunflower seeds
 1 teaspoon coriander seeds,
coarsely chopped
 ½ teaspoon Aleppo pepper or a
pinch of crushed red pepper flakes
 ½ teaspoon Hungarian hot paprika
 2 tablespoons Sherry vinegar or red
wine vinegar
 1 tablespoon fresh lemon juice
 2 tablespoons torn mint leaves

R E C I P E P R E P AR AT I O N

 Preheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel
on another rimmed baking sheet. (Make sure to give them plenty of room, which is
key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp.
oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until
golden brown and tender, 20–25 minutes for carrots and 35–45 minutes for onions
and fennel. Let cool.
 Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and
remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is
gently bubbling around seeds and spices are fragrant (be careful not to burn), about
2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and
pepper.
 Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle
vinaigrette over, and toss to coat well; transfer to a platter.
 Just before serving, re-toss vegetables to pull up any dressing that may have settled
at the bottom of the platter and scatter mint over top.
 Do Ahead: Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at
room temperature.
Way too much effort for such an underwhelming dish.

23
 Roasted Beets and Beet Greens with Goat Cheese Crostini for 4
Ingredients
 4 golden beets, with greens attached

 4 red beets, with greens attached

 4 tablespoons olive oil, divided

 1 teaspoon kosher salt

 1/2 teaspoon black pepper

 2 tablespoons orange juice

 1/4 cup chopped yellow onion

 3 cloves of garlic, finely chopped

 1/4 teaspoon crushed red pepper

 2 tablespoons red wine vinegar

 6 slices sourdough bread, toasted

 3 ounces goat cheese (I used a garlic and

herb blend)

 micro greens, cracked black pepper and chopped parsley (for garnish)

Instructions
1. Preheat your oven to 400 degrees F and line a large baking sheet with foil. Spray it with a
non-stick spray.

2. Cut the greens off of the beetroots, and peel the beetroots with a vegetable peeler. Set the
greens aside, and cut the beetroot into 1 inch pieces. Place the beets on the prepared baking
sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and black pepper. Roast the
beets for 40-45 minutes or until fork tender.

3. While the beets are roasting, prepare the greens. Cut the stems off and loosely chop the
greens. Set aside. To a large saute pan, heat the remaining 3 tablespoons of olive oil over
medium heat. Add the onion, garlic and crushed red pepper. Cook until tender and fragrant.

24
 Add the greens and season with salt and pepper. Cook for 5-6 minutes then remove from
heat. Toss with the red wine vinegar and transfer the greens to a serving platter. Set aside.

4. Once the beets have roasted, transfer them to a boil and toss them with the orange juice.
Layer the beets on top of the greens.

5. Spread the goat cheese on each slice of sour dough bread. Place them along side the beets
and beet greens. Sprinkle with micro greens, cracked black pepper and chopped parsley.

25
 SESAME CHICKEN PASTA SALAD W ITH GINGER DR ESSING FOR

SAL AD:
 6-ounces farfalle pasta
 12-14 ounces (~1 3/4 cup) cooked diced
chicken*
 4 cups romaine salad mix
 1 (15-ounce) can mandarin oranges
 1/3 cup toasted sliced almonds
 1 cup chopped cilantro
 1/2 cup chopped scallions
 wonton strips or chow mein noodles*

DRES SING :
 1-2 small cloves garlic
 1 1/2 tablespoon ginger paste
 1/4 cup rice vinegar
 2-3 tablespoons low sodium soy sauce
 1 tablespoon toasted sesame oil
 1 tablespoon toasted sesame seeds
 1/4 cup granulated sugar
 1/2 cup clear flavorless oil

DIRECTIONS:
1. PASTA: Boil the pasta according to package directions.
2. SALAD: Add the romaine mix, cooked pasta, chicken, mandarin oranges, sliced
almonds, chopped cilantro, and scallions to a large bowl. Dress the salad with the desired
amount of dressing.
3. DRESSING: Combine all the ingredients for the dressing in a mason jar, cover and give
it a good shake until the ingredients combine. Note that if you use 2 tablespoons of soy
sauce, you’ll get a sweeter dressing, 3 tablespoons yield a more balanced flavor. We
prefer it with 3 tablespoons.

NOTES:
1. If you’d like to grill your own chicken, I usually marinate it in 2 tablespoons soy sauce + 1
tsp sugar + 1/2 teaspoon red pepper flakes + 1/4 teaspoon garlic powder + 1/2 teaspoon
sesame oil. Just let the chicken hang around for about 20 minutes and grill it up. Let it rest
at room temp for a few minutes before dicing.
2. I’ve found wonton strips in the salad aisle of my grocery store where they keep the
croutons. The chow mein noodles are the crispy ones that they keep in the Asian section
of the international aisle. They’re crunchy and usually come packaged in a blue can.
3. Leftover salad dressing can keep in the fridge for up to 5 days, but I really doubt it’ll stick
around for that long!

26
Salad with Goat Cheese, Pears, Candied Pecans
and Maple-Balsamic Dressing

Salad
o 5 ounces of mixed gourmet/spring greens
o 1 pear (such as d'Anjou),
cored and chopped (to equal
about 1 1/4 cups) (see note)
o 1 cup glazed, candied
pecans (see note)
o 2/3 cup dried cherries (or
cherry-flavored Craisins)
o 4 ounces crumbled goat
cheese
Dressing
o 2 tablespoons balsamic
vinegar
o 1 1/2 tablespoons pure maple
syrup
o 1 tablespoon olive oil
o 1/2 teaspoon smooth dijon
mustard
o a pinch (about 1/16 teaspoon)
kosher salt

1. Place greens in a large serving bowl (or divide it among individual

salad plates).
2. Sprinkle pears, pecans, cherries, and goat cheese over top of greens.
3. For dressing, whisk together balsamic vinegar, maple syrup, olive oil,
mustard, and salt until emulsified.
4. Dress salad just before serving, or pass the dressing at the table.

Recipe Notes
Pears: Firmer pears work best for this recipe. D'Anjou is our top choice,
but feel free to sub in your favorite variety, or whatever looks most
wonderfully flavorful and juicy at your market.

Candied pecans: We definitely recommend using our super-easy recipe

for 5-Minute, 4-Ingredient Candied Pecans. They add just the right
amount of sweetness without going overboard on the sugar or adding corn
syrup, butter, or other less-healthy ingredients. Alternately, if you use

27
purchased candied pecans, be sure to read the ingredient lists and
nutrition labels to find the best possible option.

Make-ahead tips: The dressing can be made a day or two in advance and
kept, covered, in the refrigerator. If you're planning on making your own
candied pecans (using our recipe), those can also be made in advance.
For a little extra time-savings, look for already-crumbled goat cheese
(which is also a bit less messy), rather than the little 4-ounce logs that
you'll need to crumble yourself.

Serving tips: This salad is literally loaded with toppings, which is exactly
how my family likes it best. Feel free to tweak the exact proportions to suit
your family's tastes. Also, if you're going to serve the salad buffet-style and
want to pre-dress it, it's important to add the dressing just prior to serving,
so the greens don't wilt upon standing too long. Also, when pre-dressing
the salad, you may want to reserve some of the dressing and offer it at the
side, as some people prefer their salads more lightly dressed than others.

28
B E E T, H O N E Y, + G O A T C HE E S E S A L A D FO R 4

Ingredients
 2 large cooked beets, peeled
 1 oz. goat cheese
 1 teaspoon orange zest
 2 Tablespoons chopped, salted pistachios
 1+ Tablespoon honey

Instructions
1. Slice beets into 1/2 inch slices. Lay on serving
plate.
2. Top with goat cheese, orange zest, pistachios,
and honey.
3. Serve immediately or refrigerate until ready to
serve.

29
 Cucumber Quinoa Salad for 4
C U C U MB E R Q U I N O A S A L A D I N G R E D I E N T S :

 1 English cucumber, diced

 2 cups chilled* cooked quinoa
 1/2 cup diced red onion
 1/2 cup crumbled feta cheese
 1/3 cup julienned or roughly-
chopped fresh basil leaves
 1 batch Lemony Italian
vinaigrette (see below)
L E MO N Y I T A L I A N V I N A I G R E T T E I N G R E D I E N T S :

 1/4 cup olive oil

 2 tablespoons apple cider vinegar or red wine vinegar
 1 tablespoon fresh lemon juice
 1/2 teaspoon Italian seasoning, homemade or store-bought
 pinch of salt and black pepper
T O MA K E T H E C U C U MB E R Q U I N O A S A L A D :

1. Toss all ingredients together until combined. Serve immediately.

T O MA K E T H E L E MO N Y I T A L I A N VI N A I G R E T T E:

1. Whisk all ingredients together in a small bowl until combined.

*If you add hot quinoa fresh out of the pan, it will melt the cheese
and wilt the basil a bit in this recipe

Rinse the quinoa then put it in a pan, 1 part (cup) quinoa 2 part
liquid (Although I definitely recommend adding salt ½ tsp if using
just water.) I usually prefer to cook my quinoa with a broth. You
can also use wine, although since wine can partially evaporate
make it half of the liquid.. Bring to boil. Cover it and let it boil for
20minutes or until the liquid is absorbed. Remove from heat and let
sit, covered, for 5 minutes. Fluff with a fork and serve.

30
Grilled Corn and Zucchini Salad with Sun-Dried Tomato Vinaigrette for 4

VEGGIES
 5-6 ears corn (in husk)
 2-3 medium zucchini
 1 Tbsp grape seed, avocado or
olive oil
 Sea salt and black pepper

DRESSING (too much)

 1/2 cup packed sun-dried
tomatoes* (soaked in hot water
10 minutes)
 1 cup hot water*
 3 Tbsp lemon juice
 1 cup tightly packed fresh
basil (I used half parsley)
 4 cloves garlic, smashed (4
cloves yield ~2 Tbsp)
 1/3 cup olive oil
 2 tsp maple syrup
 1 pinch each sea salt + black
pepper (plus more to taste)

1. Start by heating up your grill and prepping the corn and zucchini.
2. Slice zucchini thinly lengthwise, brush lightly with avocado or grape seed oil (or another
high-heat oil), and sprinkle with salt and pepper. Set aside. Also soak corn (in husk) in
cold water for 5 minutes.
3. In the meantime, prepare your dressing by adding all ingredients to a blender and blend
until creamy and smooth. If too thick, add more water to thin until pourable. Taste and
adjust flavor as needed, adding more lemon for acidity, garlic for zing, maple syrup for
sweetness, salt + pepper for flavor balance, or basil for freshness/earthiness. Set aside.
4. Once your grill is hot, add corn (still in husk) and cover. Cook for 5-8 minutes, rotating to
cook all sides, until all sides are lightly browned. Then carefully remove husk and place
back on grill until golden brown on all sides - about 5-8 minutes.
5. When the corn is almost ready, add zucchini to the grill and grill on each side for about
2-4 minutes. You want grill marks, but you don't want the zucchini to get too soft. Set
aside.
6. Cut corn off cob and halve zucchini. Then add to a serving bowl. At this time, add
roasted chickpeas if desired (see notes for preparation). Drizzle with fresh lime juice and
desired amount of dressing, and garnish with fresh basil and/or parsley.

*To make roasted chickpeas drain a 15-ounce can of chickpeas and add to a mixing
bowl. Then add 1 Tbsp olive or grape seed oil, a healthy pinch each sea salt, ground
cumin, dried oregano, smoked paprika, and black pepper. Roast at 350 degrees F (176
C) for 20-25 minutes or until golden brown and crispy.

31
Easy Mediterranean Pesto Chickpea Salad for

I NG RE DI E N TS
 For the pesto:
 3 cups organic spinach
 5 large basil leaves
 juice from 1 large lemon
 2 tablespoons olive oil
 2 tablespoons Roasted Salted Blue
Diamond Almonds
 1 tablespoon grated parmesan
cheese
 3 garlic cloves, peeled
 1-2 tablespoons water, to thin pesto
 Freshly ground salt and pepper, to
taste
 For the salad:
 2 (15 oz) cans chickpeas, rinsed and
drained
 1 cup grape tomatoes, halved
 1/4 cup diced red onion
 1/4 cup pitted kalamata olives
 1/4 cup crumbled feta

I NS T RU C TI O NS
1. In the bowl of a food processor or a high powered blender add in pesto ingredients:
spinach, basil, lemon juice, olive oil, almonds, parmesan cheese, garlic cloves and 1 tablespoon
of water. Process for 1 minute until pesto is smooth, add another tablespoon of water if
necessary. Season with salt and pepper to taste.
2. Next make the salad by adding chickpeas, tomatoes, diced onion, and olives to a
large bowl. Fold in pesto to evenly coat. Sprinkle crumbled feta on top and serve. Garnish with
fresh basil ribbons. Serves 4 as a meal, or 6 as a side salad.

32
 S P I N A C H S A L A D W I T H S W EET - S PI C Y N U T S , A P P L E S , F ET A A N D B A CO N
FOR 6
S A LA D :
 16 ounces baby spinach
 ½ small red onion, slivered
(see note about tempering the
onion flavor)
 6 slices of applewood smoked
bacon, cooked and crumbled
or chopped into small pieces
 1 cup Feta cheese crumbles,
more or less to taste
 1 cup dried cranberries or
cherries, more or less to taste
 1-2 Honey Crisp apples, cored
and sliced thin

SW E E T S P I CY NUT S :
 1 cup chopped walnuts or
pecans
 1/3 cup granulated sugar
 Pinch of cayenne (more to
taste if you want)
 Pinch of salt

R E D W I N E VI NA I GRE T T E :
 1/4 cup red wine vinegar
 1/2 cup extra virgin olive oil
 1 clove of garlic, pressed or finely minced
 1-2 teaspoons Dijon mustard
 1 teaspoon sugar
 1/2 teaspoon salt, more or less to taste
 Fresh cracked pepper to taste

1. For the dressing, shake all the ingredients together in a mason jar until well combined or
run them through a quick blender cycle. Store in the refrigerator until ready to serve.
2. For the nuts, lightly toast the nuts in a 350 degree oven for 8-10 minutes. While they toast,
place the sugar, cayenne and salt in a skillet over medium-low heat. Cook the sugar
mixture until it liquifies completely, adjusting the heat so it doesn’t bubble and burn. Toss
in the toasted nuts and stir to coat the nuts with sugar. Let the sugared nuts cool
completely.
3. To assemble the salad, toss all the salad ingredients together along with the cooled nuts.
Serve immediately with the vinaigrette alongside (I like to soak the apples in a bit of lemon
juice in water to help prevent browning). Just toss right before serving. Enjoy!

33
Israeli salad for 4
ingredients
 2 extra large tomatoes
 1 English cucumber
 1/2 medium red onion
 1 red bell pepper
 1 yellow bell pepper
 ½ C herbs (Italian parsley, mint or
cilantro, or a mix)
 zest of one lemon
 Lemon juice (start with ½ a lemon, more
to taste)
 4 Tablespoons olive oil
 Salt and pepper, to taste

1. Chop the first 6 ingredients into a very

small fine dice. The smaller, the better. Take your time with this and a sharp
knife really makes this easier!
2. Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt,
pepper.
3. Taste and adjust lemon and salt to your liking.

34
 Kale Salad with Quinoa and Blueberries for 8
Ingredients
 1 bunch kale lacinato or Tuscan
 1 cup quinoa dry
 2 cups blueberries
 1 English cucumber sliced
 1 avocado
 2 beets spiralized

Basil Balsamic Dressing

 1/4 cup olive oil
 1/4 cup lemon juice
 6 tbsp balsamic vinegar
 1 1/2 cups fresh basil

Instructions
1. Cook quinoa per package ingredients,
and cool.
2. Add all dressing ingredients to a blender and pulse until basil is chopped fine.
3. Destem and shred kale. Pour dressing on the kale, and massage dressing into the kale.
Refrigerate while preparing the rest of the ingredients to allow to soften.
4. Add the rest of the ingredients into the salad and serve. The salad is great on days 2 and 3
because the kale and beets stay firm and soak in the dressing.

35
Thai cucumber salad for 5+1

INGREDIENTS
DRESSING
 1/3 cup rice vinegar
 2 Tbsp granulated sugar
 1/2 tsp toasted sesame oil
 1/4 to 1/2 tsp red pepper
flakes
 1/2 tsp salt

SALAD
 2 large cucumbers
 3 green onions
 1/4 cup chopped peanuts

1. In a small bowl, combine the

rice vinegar, sugar, sesame oil, red pepper flakes, and salt. Set the dressing aside
to give it time to blend.
2. Peel and slice the cucumber using your favorite method (see photos below for my
technique). Place the sliced cucumbers in a large bowl.
3. Chop the peanuts into smaller pieces, if desired. Slice the green onions.
4. Add the dressing, peanuts, and green onions to the sliced cucumbers. Stir to
combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief
stir before serving to redistribute the dressing and flavors.

36
 Roasted Sweet Potato Salad for 2

Ingredients
Potato
 600 - 700 g / 1.2 - 1.4 lb sweet potato ,
peeled (2 medium)
 1 1/2 tbsp olive oil
Salad
 100 g / 3.5 oz rocket salad /
arugula (~3 handfuls)
 1/2 cup (70g / 5 oz) pecans
 1 tsp oil
 100 g / 3.5 oz bacon , chopped (I used
lean)
 60 g / 2 oz Goats Cheese or Danish
feta (Note 1)
Honey Lemon Dressing
 1 tbsp honey
 2 tbsp lemon juice , fresh
 2 tbsp extra virgin olive oil
 1/2 tsp Dijon mustard
 Salt and pepper , to taste
1. Preheat oven to 220C / 430F.Cut sweet potato into 1.5cm / 3/5" thick slices. Cut the
larger rounds in half (into semi circles).Place in a bowl, drizzle over oil (Don't use too
much oil (really!) and roast in a hot oven), sprinkle with salt and pepper. Toss well to
coat. Pour onto baking tray.Roast for 20 minutes, then use an egg flip to turn and
roast for a further 10 minutes or until golden.
2. Meanwhile, place Dressing ingredients in a jar, mix with a teaspoon (to get honey off
the base) then shake well until combined.
3. Toast pecans in a dry skillet over medium high heat for 3 minutes, or until they smell
nutty.
4. Remove pecans, then heat 1 tsp oil. Add bacon and cook until golden.
5. To assemble, place everything in a bowl, reserving some bacon, pecans and goats
cheese for garnish. Drizzle with most of the dressing, then toss gently.
6. Transfer into a serving bowl, garnish with remaining bacon, pecans and goats
cheese. Drizzle with remaining dressing. Serve!
Notes
1. I like using Goats Cheese and Danish feta (the soft creamy feta, rather than hard like
Greek feta) for this salad. Blue cheese would also work well with this salad, or any other
cheese that can be crumbled but is creamy.

37
Winter Rainbow Quinoa Salad for 4

INGREDIENTS

 2 cups cooked red quinoa

 2 cups chopped pickled or regular cooked
beets
 1 cup pomegranate arils
 4 ounces goat cheese
 1/2 cup crushed or chopped pistachios
 2 cups chopped Opal apples
 2 cups chopped fresh baby spinach
 a handful of green onions or fresh herbs if you
want
 dressing of choice (see notes)

1. If not making in Mason jars, toss everything together and serve immediately. I also
recommend saving some pomegranate arils, crushed pistachios, and crumbled

goat cheese to make it look pretty on top.

I used a store-bought Champagne vinaigrette which was so, so delicious with all the
salty-sweet-crunchiness in this salad. That being said, there are so many flavors and
textures here that just a little olive oil and balsamic would be ligh

38
Strawberry Feta Spinach Salad

Ingredients:

4 cups Spinach
1 T Extra Virgin Olive Oil
2 T Balsamic Vinegar
1/8 t Black Pepper

2 cups Strawberries, sliced

1 cup Walnuts
1/2 cup Feta Cheese

Instructions:
Put spinach, olive oil, balsamic vinegar and pepper in a large salad boil. Toss to
combine.
Add strawberries and walnuts. Toss again.
Add feta and toss gently.

39
 Bloody Mary Pasta Salad for 8
INGREDIENTS
FOR THE SALAD
12 oz. cavatappi
1 c. crumbled cooked bacon
1 c. chopped celery
1 pt. cherry or grape tomatoes,
halved
1 c. green bell pepper
1 c. red bell pepper
1 c. sliced red onion
8 oz. mozzarella, cubed
1/2 c. chopped green pimento
stuffed olives
FOR THE DRESSING
1/2 c. extra-virgin olive oil
1/4 c. red wine vinegar
3 tbsp. prepared horseradish
4 tsp. Worcestershire sauce
1 1/2 tsp. hot sauce
3/4 tsp. celery seeds
Kosher salt
Freshly ground black pepper

1. In a large pot of salted boiling water, cook pasta according to package

instructions. Drain.
2. Meanwhile, make dressing: In a medium bowl, whisk together oil, vinegar,
horseradish, Worcestershire, hot sauce, and celery seeds. Season with salt
and pepper.
3. In a large bowl, combine pasta, bacon, celery, tomatoes, green bell pepper,
red bell pepper, onion, mozzarella, and olives.
4. Pour over dressing until ingredients are combined and completely coated.
Garnish with bacon and serve.

40
BUFFALO CHICKPEA SALAD FOR 2

Ingredients
 15 oz can of chickpeas
 1 TBSP avocado oil or coconut oil
 1/4-1/2 tsp sea salt to taste
 1/4-1/2 tsp paprika
 1/8 tsp turmeric optional
 a pinch of cayenne pepper for extra heat if desired
 2-3 TBSP Frank's Red Hot sauce (I used 3 TBSP)
 1 TBSP unsalted butter melted

FOR THE SALAD:

 5 oz salad greens: arugula + romaine
 1 bell pepper any color chopped
 1-2 cups chopped/sliced tomato
 plus all your favorite salad toppings and mix-ins -
have fun!

DRESSING OPTIONS:
 Ranch
 Blue Cheese
 Olive Oil + Vinegar

Instructions
1. Pre-heat oven to 400 degrees F.
2. Drain the chickpeas in a colander or sieve and rinse
well.
3. Pat the chickpeas very dry with a clean dishtowel or paper towels. The drier the chickpeas, the
crispier your end result. If you have time, leave them to air-dry for a few minutes, and remove any
chickpea skins that come off while drying.
4. Toss the chickpeas with oil and salt until all your little chicka-peas are coated, then arrange in an even
layer on a baking sheet.
5. Roast on the center rack for 20-25 minutes until crispy on the outside and soft in the middle. Stir or
shake the pan at the 10 minute mark for even crispiness.
6. While your chickpeas roast, prep your leafy green salads and load them up with all your favorite
veggies.
7. Snag your chickpeas from the oven and, while still hot, add them to a bowl with your paprika (I used
regular, not smoked, for this one) and turmeric (optional but delicious!) and if you'd like some extra
heat, you can add a little cayenne pepper to the mix too. Toss/mix to coat.
8. Whisk melted butter and hot sauce together and pour over chickpeas. Mix until coated.
9. Taste and adjust as needed. This is the part where I start eating the entire thing of buffalo chickpeas
with a spoon. Oops.
10. Pour your saucy and scrumptious chickpeas over the salad, drizzle on your choice of dressing, and
dig in!

41
SUM M ER DETO X S AL AD W ITH C ITRU S B ASIL
VIN AIGRETTE FOR 4

INGREDIENTS
 4 cups of kale leaves, massaged
 1 cup strawberries, quartered
 1/2 cup fresh blueberries
 1 cup broccoli florets
 1 granny smith apple, sliced
 2 green onions, sliced
 1/4 cup sliced almonds

CITRUS BASIL
VINAIGRETTE:

 1/4 cup lemon juice

 1/4 cup orange juice
 2 tablespoons honey
 2 tablespoons Dijon mustard
 1/4 cup fresh basil leaves, chopped
 Salt and freshly ground black pepper
 1/2 cup canola oil

1. In a small food processor add lemon juice, orange juice, dijon mustard, basil leaves,
pepper, and canola oil. Blend until smooth. Set aside.

2. To a large bowl add, kale, strawberries, blueberries, broccoli, apples, green onions,
and almonds.

3. Serve salad with dressing on the side.

42
 BBQ Chicken Salad for 4

Ingredients:
FOR THE BBQ CHICKEN SALAD:

 2 boneless, skinless chicken breasts,

pounded 1/2 inch thick
 2 teaspoons extra-virgin olive oil
 1/2 teaspoon kosher salt
 1/4 teaspoon ground black pepper
 2 tablespoons homemade barbecue
sauce, or prepared store-bought sauce
 6 cups chopped romaine lettuce
 1 cup cherry or grape tomatoes, halved
 1 cup canned low-sodium black beans,
rinsed and drained
 1/2 cup canned Mexicorn, drained
 1/4 cup diced red onion
 Crushed tortilla chips or strips, for serving
 Chopped fresh cilantro, for serving
FOR THE BBQ RANCH DRESSING:

 1/3 cup prepared light ranch dressing (I

found a Greek yogurt–based dressing in
the refrigerated section of the grocery
store that I love)
 1 tablespoon homemade barbecue
sauce, or prepared store-bought sauce

1. Preheat a grill to medium-high heat. Brush both sides of the pounded chicken breast with
olive oil and sprinkle with salt and pepper. Grill on one side for 4 minutes, flip, brush the
grilled sides with barbecue sauce, then grill the other side for 3 to 4 minutes, until the
chicken is cooked through. Remove to a serving plate and brush the other grilled side with
barbecue sauce. Cover and let rest for 5 minutes, then chop into bite-sized pieces.
2. Prepare the dressing: In a small bowl or measuring cup with a spout, stir together the
ranch dressing and barbecue sauce. Taste and adjust the ratio as desired.
3. In a large serving bowl, combine the romaine, tomatoes, beans, Mexicorn, red onion, and
chopped chicken. Drizzle the salad with dressing, then toss to lightly coat. Serve
immediately, topped with crushed tortilla chips and cilantro.

43
 ZI PPY PE AR GO AT CHEE S E K AL E S AL AD
{ VEGE T ARI AN} FOR 4

INGREDIENTS

 5 oz (140 g) kale (winter

red kale works too)
 1/4 cup (60 ml) olive oil
 1/4 cup (60 ml) freshly
squeezed lemon juice
 1 tbsp (15 ml) honey
 1/2 tsp ground cumin
 Sea Salt
 freshly ground black
pepper to taste
 2 large pears, seeded
and cut into thin strips (I
used Anjou Green pears)
 1 bell pepper, seeded
and cut into thin strips or
chopped (see notes for
winter seasonal produce option)
 1.5 ox (43 g) sunflower seeds
 4 oz (115 g) goat cheese, crumbled
 see notes for optional garnishes

1. Prepare the kale by washing it, drying it and cutting into small, thin pieces. You
can also buy the pre shredded bagged in produce section.

2. In a large bowl, whisk together the olive oil, lemon juice, honey, cumin, sea salt
and black pepper to taste.

3. Add the kale, pears, bell pepper, sunflower seeds and goat cheese to the bowl
and toss really well.

4. Serve right away or place in fridge for later.

44
 AS I AN N OOD LE S AL AD W IT H SPICY SES AM E
DRESSING FOR 5+1

INGREDIENTS
 1lb. rice noodles
 1 red pepper, julienned
 1 yellow pepper, julienned
 1 1/2 cups julienned cucumbers
 2-3 cups shaved napa cabbage
 1/3 cup diced green onions
 Spicy Sesame Vinaigrette:
 6 tablespoons toasted sesame oil
 2 tablespoon canola oil
 2 tablespoon lime juice
 3 tablespoons tamari sauce
 2 tablespoon rice wine vinegar
 2/3 cup fresh cilantro
 2 tablespoon fresh ginger
 2 garlic clove
 2 teaspoon sriracha sauce
 2 teaspoon honey

1. In a small bowl, add toasted sesame

oil, canola oil, lime juice, tamari
sauce, rice wine vinegar, cilantro, fresh ginger, garlic cloves, sriracha sauce, and
honey. Whisk the mixture until everything is combined. Set aside.

2. Bring a pot of water to a boil. Add rice noodles and cook until al dente according to
package instructions. Drain and rice with cold water. (be careful not to overcook or they
will end up really starchy)

3. Place the noodles in a large bowl, add red pepper, yellow pepper, cucumbers, napa
cabbage, green onions, and spicy sesame dressing. Toss to combine everything.

4. Serve warm or cold.

45
Blueberry Broccoli Spinach Salad for 2
Ingredients
 4 oz fresh baby spinach
 1/2 cup chopped broccoli
 1/2 a ripe avocado
 1/4 cup blueberries
 1/4 cup crumbled feta cheese
 2-4 TBSP dried cranberries
 2-4 TBSP roasted sunflower seeds (I used unsalted)
 black pepper to taste (optional)

POPPY SEED RANCH DRESSING:

 1/2 cup of plain greek yogurt or sour cream
 1/4 cup of buttermilk extra if desired
 1/4 cup good quality mayonnaise homemade or store
bought
 1 clove garlic
 1/2 tsp lemon juice or white vinegar
 1 tsp poppy seeds
 1/2 tsp dried parsley
 1/2 tsp dried dill
 1/4 tsp onion powder
 1/4 tsp paprika
 1/8-1/4 tsp garlic powder to taste
 1/8 tsp sea salt
 1/8 tsp black pepper

Instructions
1. Start with the dressing (skip if using premade). Whisk and chill for a few hours before serving or make
things simple by tossing it together the night before.
2. Peel 1 clove of garlic, then smash and mince it into a paste. Season with salt.
3. Combine with remaining dressing ingredients and whisk well.
4. Pop in the fridge to chill for a few hours for flavors to set.
5. Wash + dry spinach.Combine with broccoli, blueberries, dried cranberries, avocado, feta cheese, and
sunflower seeds.
6. Toss with dressing and serve. Season with black pepper, to taste.

46
TROPICAL COCONUT CRUSTED CHICKEN SALAD for 4

COCONUT CHICKEN:

 1 lb. chicken tenders

 3/4 cup raw almonds
 1/3 cup unsweetened coconut
flakes
 1/4 cup white whole wheat flour
 1 whole egg + 1 egg white
 1 teaspoon lime zest

TROPICAL SALAD:

 2 heads of green leaf lettuce, diced

 1 mango
 1 cup diced pineapple
 1 avocado, sliced
 4 mini red peppers, sliced
 3 green onions, sliced
 2 tablespoons fresh cilantro

HONEY DIJON DRESSING:

 4 tablespoons of honey
 4 tablespoons of dijon mustard

1. Preheat oven to 400.

2. Add raw almonds and coconut flakes to a food processor, blend into small rice lik e
pieces. Place in a small bowl. In another bowl add the white whole wheat flour, set
aside. In last bowl add 1 whole egg, 1 egg white, and lime zest. Whisk until eggs are
scrambled.First cover the chicken tenders with the flour, then dunk in the egg mixtu re,
lastly add to the almond coconut mixture. Be sure to press the almond mixture into the
tenders using your fingers. Place chicken tenders on a baking sheet. Bake for 25
minutes, or until juices run clear.

3. To make the Honey Dijon Dressing: add honey and dijon mustard to a small bowl.
Using a whisk stir until smooth. Set aside.

4. Assemble the salad: In a bowl place the green leaf lettuce, mango, pineapple, avocado,
mini red peppers, green onions, coconut crusted chicken tenders, and fresh cilantro.
Top with honey dijon dressing.

47
 CITRUSY ROASTED BEET GOAT CHEESE SALAD for
5+1
Ingredients
For the dressing:

 ¼ cup orange juice, freshly

squeezed (from 1-2 oranges)
 2 tablespoons sherry (or white
wine) vinegar
 2 tablespoons extra virgin
olive oil
 ½ teaspoon kosher salt
 ¼ teaspoon freshly ground
black pepper

For the Salad:

 1 cup dry black-eyed peas

 4 red and yellow fresh beets,
rinsed
 2 tablespoons extra virgin
olive oil
 salt and pepper
 6 cups mixed greens, rinsed
 1 cup lightly toasted walnuts
 1 Cara Cara Orange, peeled and sliced
 ½ blood orange, peeled and sliced
 ½ cup pomegranate seeds, as garnish
 ½ cup crumbled goat cheese

Place all dressing ingredients in a mason jar, put the lid on and shake vigorously. Keep it in
the fridge until you are ready to use it.

Place the black-eyed peas in a saucepan, cover it water (2-inches above the peas), and
bring it to a boil for 2-3 minutes. Let it cool for an hour. Drain water and replace it with fresh
cooking water. Bring it to a boil again, for 25-35 minutes. Drain and set aside.

Pre-heat the oven to 425 F degrees. Cut four 8-10-inch square aluminum foils. Place a beet
in the middle, drizzle with ½ tablespoon olive oil and sprinkle it with salt and pepper. Cover it
tightly with aluminum foil.. Place it on the baking sheet and bake for 20-25 minutes or until
they are easily pierced with the tip of a knife. Unwrap the beets and let them cool for 10
minutes. Gently remove skins and slice each beet into small cubes.

Place the mixed greens in a large bowl. Add in the now-cooked black-eyed peas, beets,
walnuts, sliced oranges, pomegranate seeds. Drizzle it with the dressing. Give it a gentle
toss. Sprinkle it with the crumbled goat cheese and serve.

48
49
 F AR R O AR U GUL A ST R AW B ERR Y CH ICKEN S AL AD
FOR 4

INGREDIENTS
 1/2 cup farro (uncooked)
 1 1/2 cup of water
 1 whole rotisserie chicken, white meat
removed and roughly chopped
 6 cups arugula
 1 cup strawberries, quartered
 3 oz. goat cheese, crumbled
 1/3 cup sliced almonds
 1/4 cup red onion slices

BALSAMIC VINAIGRETTE:

 2 tablespoons balsamic vinegar

 2 tablespoons olive oil
 1 tablespoon ground mustard
 1 tablespoon honey
 1/2 teaspoon dry basil
 salt & pepper to taste

1. Add farro and water to a medium size pot. Cover. Bring to a boil. Reduce heat and let
simmer for 30 minutes. When the farro is done, drain and remaining water. Set farro
aside.

2. In a small bowl, add balsamic vinegar, olive oil, ground mustard, honey, dry basil, salt,
and pepper. Whisk until combined or when the vinegar and oil no longer separate.

3. To a large salad bowl add arugula, cooked farro, rotisserie chicken, strawberries, goat
cheese, red onion, and almonds. Drizzle with dressing, lightly toss to coat everything
with dressing.

50
 QU IN O A S AL AD R EC IPE W ITH BLU EB ERR IES AN D
C AC AO N IB S F OR 2

Ingredients
 2/3 Cup Water
 1/3 Cup Quinoa

For the vinaigrette:

 1/2 Cup Fresh blueberries
 1 Tbsp Raw Apple cider vinegar
 1 Tbsp Fresh lemon juice
 2 tsp Agave
 1/2 tsp Lemon zest packed
 1/4 tsp Salt
 Pinch of pepper
 1 Tbsp Extra-Virgin Olive oil

For the salad:

 6 Cups Spring mix salad blend
 2/3 Cup Fresh blueberries
 1/4 Cup Toasted almonds roughly
chopped *
 2 Tbsp Cacao nibs

Instructions
1. Bring the water to a boil in a medium
pot. Stir in the quinoa, reduce the heat
to low and cover. Cook until the quinoa
is fluffy and has absorbed the water,
about 20-25 minutes.
2. While the quinoa cooks, combine the blueberries, apple cider vinegar, lemon juice,
agave, lemon zest, salt and pepper in a SMALL food processor (mine is 3 cups) and
blend until smooth, scraping down the sides as necessary.
3. With the food processor running, stream in the olive oil and blend until combined
and the dressing thickens. You should have about 1/2 cup of dressing. Pour into a
small bowl to stand while you make the salad.
4. In a large bowl, combine the spring mix, remaining blueberries, almonds, cocoa
nibs, tossing to combine. Pour in the blueberry vinaigrette** and toss until the
spinach is evenly coated. Finally, add in the cooked quinoa and toss until the
quinoa is evenly dispersed and coated in the dressing.
5. DEVOUR immediately! **
*I buy my nuts pre-toasted, but you can toast them in a 400 degree oven until lightly
golden brown. This only takes a few minutes, so watch them closely.
**While the dressing stands, it sometimes thickens a lot. If this happens, whisk it really
well before adding to the salad. Once whisked, it should stay quite smooth

51
AS I AN CHI C KEN S AL AD WI TH SES AM E GI NGER
DRESSING FOR 4

INGREDIENTS
 10 oz. of spring mix
 3/4 cup of snow peas, cubed
 3/4 cup red pepper, julienned
 15 oz. can of mandarin oranges, drained
 1/2 cup of carrots, grated
 1/4 cup of green onions, sliced
 2 chicken breasts, grilled and sliced
 seasoned with olive oil, salt & pepper
 garnish with sesame seeds

SESAME GINGER DRESSING:

 1/4 cup soy sauce

 1/3 cup rice vinegar
 2 tbsp fresh ginger, minced or grated
 3 cloves garlic, minced
 2 tbsp honey
 1/4 tsp pepper
 1 tbsp sesame oil
 3/4 cup olive oil

1. In a small bowl, mix together soy sauce, rice vinegar, ginger, garlic, honey, pepper
sesame oil, and olive oil. Mix until well combined and there is no more oil & vinegar
separation.

2. Preheat grill to medium high heat.

3. Season chicken breasts with salt & pepper on both sides.

4. Place on grill and grill each side for 5-6 minutes, or until there is no more pink.

5. In a large bowl place, fresh spring mix, snow peas, red pepper, carrots, green onions,
mandarin oranges, sliced grilled chicken breast, and sesame seeds for garnish.

6. Serve with Sesame Ginger Dressing- Shake vigorously the ingredients of it until well
combined.

52
SUM M ER C ITRU S AVO C AD O S AL AD F O R 4

INGREDIENTS
 4 cups arugula
 1/2 cup blackberries
 1/3 cup diced jicama
 2 navel oranges, segmented
 1 blood orange, sliced or
segmented
 1 avocado, sliced

CITRUS VINAIGRETTE:

 2 tablespoons fresh orange juice

 1 tablespoons fresh lemon juice
 2 tablespoons Pasolivo citrus olive
oil
 1 teaspoon honey
 1/2 teaspoon red pepper flakes
 salt & pepper to taste

1. In a large bowl, add arugula, blackberries, jicama, segmented oranges, blood orange,
and avocado.

2. In a small bowl, add orange juice, lemon juice, citrus olive oil, honey, red pepper flakes,
salt, and pepper to taste. Whisk together until smooth.

53
 Strawberry Farro Salad with Avocado
and Feta for 4
Ingredients:
FOR THE FARRO SALAD:
 3/4 cup uncooked farro
 1 pint strawberries, hulled and quartered
 2 medium avocados, diced
 3 cups loosely packed baby spinach, roughly
chopped
 1/2 cup crumbled feta cheese
 1/2 small red onion, finely chopped
 1/4 cup chopped toasted walnuts
FOR THE DRESSING:

 3 tablespoons extra virgin olive oil

 2 tablespoons balsamic vinegar
 1 tablespoons honey
 1 teaspoon Dijon mustard
 2 teaspoons poppy seeds
 1/4 teaspoon kosher salt

1. Prepare farro according to

package instructions. Place in a serving
bowl and let cool while you prepare the other ingredients.
2. Prepare the dressing: In a small bowl, whisk together all of the ingredients until combined:
olive oil, balsamic vinegar, honey, mustard, poppy seeds and salt. Taste and adjust
seasoning as desired. Pour over the farro, then toss to coat.
3. Add the remaining ingredients to the bowl with the farro: strawberries, avocados, spinach,
feta, red onion, and walnuts, then toss gently to combine. Serve chilled or at room
temperature.

Strawberry Farro Salad tastes best the day it is made but can last 1 or 2 days in the
fridge (the avocado will brown, but be safe to eat).

54
 Chicken Enchilada Pasta Salad for 8
INGREDIENTS
 16 ounces bowtie pasta
 1 tablespoon olive oil
 2 boneless skinless chicken breasts
 ½ ounce Taco Seasoning Click for Homemade Recipe!
 ¾ cup Old El Paso Red Enchilada Sauce
 ½ cup sour cream***
 1 tablespoon freshly squeezed lime juice
 1 11 ounce can Mexican Corn, fully drained and rinsed
 1 15 ounce can black beans, fully drained and rinsed
 ¼ cup freshly chopped cilantro
 ½ cup chopped red onion
 1 cup Mexican blend cheese
 salt and pepper to taste
 optional add-ins: 1/4 cup chopped jalapeños 1 tablespoon
hot sauce
 More sour cream and cilantro for garnish
 ***to make this healthier sub Greek yogurt for the sour
cream and leave out the cheese!
INSTRUCTIONS
1. Bring a pot of 5-6 quarts salted water to a boil.
2. Add in the pasta and cook for 15 minutes, or until pasta
is al dente.
3. Meanwhile, coat each chicken breast with the taco
seasoning, liberally on each side.
4. Add the olive oil to a nonstick skillet and heat over
medium/high heat. Add in the chicken and cook for 7-10
minutes on each side, depending on thickness, until
chicken is cooked through. Cut with a knife to make sure
the chicken is fully cooked. When cooked, cut into strips
and set aside.
5. When pasta is cooked, drain in a colander and place in a large bowl.
6. Mix in the remaining ingredients: enchilada sauce, sour cream, lime juice, corns, bean, cilantro, onion,
cheese, and salt and pepper to taste. Lastly stir in the chicken.
7. Top with more sour cream and cilantro.
8. Serve cold or hot, enjoy!
9. ***to make spicier, add in the optional jalapeños and hot sauce. To make it healthier, sub Greek yogurt for
the sour cream and leave out the cheese!

55
Carrot Cauliflower Rice Salad for 4
INGREDIENTS

 Avocado Cream Dressing:

 1 lemongrass stalk (2 tbsp
minced)
 1 avocado
 1/2 c coconut milk or almond
milk
 3 garlic cloves
 1/2 tbsp fresh grated ginger or
1/2 tsp ground
 1-2 tsp chili sauce (or sriacha)
 pinch of White pepper or black
(to taste)
 1/4 tsp sea salt salt
 2 tsp gluten free soy sauce or tamari (use coconut aminos is whole30)
 Optional 1 tbsp sweetener of choice (see notes) honey, agave, or coconut
sugar (Omit if whole30)
 Optional 2 tbsp water or oil to thin out dressing
 For the Cauliflower Rice Salad:
 1/4 c white onion (chopped)
 14 oz or 1 small head cauliflower
 1 -2 large carrots with ends cut off
 1 tsp minced garlic
 1-2 tsp avocado or coconut oil
 1/2 c coconut milk
 2 spring onions (chopped)
 1-2 red peppers (Thai)
 1 bunch cilantro
 1/4 cup Crushed roasted almonds
 Lime juice
 Salt/pepper to taste
 2-3 tbsp of your avocado cream dressing optional add in while cooking

1. First make the dressing.

56
2. Simply blend the lemongrass (minced), avocado, garlic, and, coconut milk.
Once blended add in your spices tamari, chili sauce, and ginger. Depending on
what chili sauce you use, your sauce will either be more green or more
yellow/red in color. All taste great!

3. You can thin our the avocado cream dressing by adding in 2-4 tbsp of water or
coconut milk, and a little oil. Mix until texture is thinner.

4. If you want it sweeter add in 1 tbsp sweetener of choice such as honey,

coconut sugar, or agave.

5. Chop ends off cauliflower/carrot. Place all or half at a time in food processor.
Pulse until “riced”.

6. Remove and set aside in bowl.

7. Chop onion, green onion, and peppers.

8. In a small pan, heat garlic, oil, and onion.

9. Saute until fragrant. 1-2 minutes.

10. Add in your carrot and cauliflower rice. Cook on medium for 2-3 minutes.

11. Add in 1/2 c coconut milk. If you want a creamier salad, add in 2-3 tablespoons
of your avocado cream dressing (reserve the rest for topping)

12. Cook on medium, coating carrot cauliflower rice.

13. Add salt/pepper and dash of lime juice

14. Remove from heat. Place rice in large bowl.

15. Add in green onion, cilantro, almonds, red pepper (save a little of each for the
garnish)

16. Toss.

17. Garnish with the extra onion, cilantro, almonds, and red pepper.

18. Drizzle avocado cream dressing on each bowl when serving

57
 ZUCCHINI NOODLE MASON JAR SALAD WITH FARRO AND
MOZZARELLA FOR 1

INGREDIENTS:

 1 teaspoon golden balsamic

vinegar
 3 teaspoons extra virgin olive
oil
 salt and pepper to taste
 1/2 medium zucchini,
spiralized
 1 cup cooked farro
 1/2 cup fresh mozzarella
pearls (or a larger size cut
small)
 heaping half cup of grape
tomatoes
 5-6 fresh basil leaves

DIRECTIONS:

1. In the bottom of a mason jar, add vinegar, olive oil, salt and pepper. Shake
or stir to combine. Taste and add more salt and pepper as desired.
2. On top of dressing, add spiralized zucchini, then add farro, mozzarella,
tomatoes and basil.
3. When ready to serve, tear basil leaves to desired size, pour into a bowl or
onto a plate, and stir to coat all ingredients with dressing. Enjoy!
4. Will keep in fridge as long as basil stays fresh. If you plan to make these in
advance, I would recommend adding tomatoes and basil prior to serving
rather than keeping them in the fridge with the rest of the ingredients.
Note: If you don’t own a spiralizer, you can cut the zucchini into thin slices or
use a mandoline to cut it into noodles.

58
 K A L E A N D F R U I T S AL A D W I T H L E M O N
P O P P Y S E E D V I N AI G R E T T E F O R 4

FOR THE
VINAIGRETTE:

 3/4 cup extra virgin olive

oil
 1/3 cup apple cider
vinegar
 3 tablespoons spicy
mustard
 1-1/2 teaspoons kosher
salt
 3/4 teaspoon freshly
ground black pepper
 1/4 cup honey
 1 tablespoon lemon juice
 1 teaspoon poppy seeds

FOR THE SALAD:

 1 bunch kale, washed, large stems removed and roughly chopped

 1 (15-ounce) can mandarin oranges (no sugar added – in water),
drained
 1 (15-1/4-ounce) can pineapple chunks (in juice), drained
 1/2 cup dried cranberries
 3/4 cup toasted chopped walnuts
 1/2 cup crumbled feta cheese

1. In a medium bowl, whisk together vinaigrette ingredients. Set aside.

2. Prepare salad by placing chopped kale in a large bowl. Top with

remaining salad ingredients and toss to combine. Drizzle with
vinaigrette.

59
60
 CHINESE CHICKEN SALAD FOR 4

Ingredients

wonton strips

 10 wonton wrappers (more if you like!)

 vegetable oil for frying (I used peanut)

salad

 1 good sized head Napa cabbage

 1 lb chicken cutlets, breast, or tenders, grilled and
thinly sliced, or use leftover or rotisserie chicken
 1/4 small red cabbage, shredded
 1 red bell pepper, thinly sliced (or any color you
like)
 1 bunch green onions, thinly sliced on the diagonal
(white and green parts)
 handful beansprouts
 handful pea-pods, thinly sliced
 1/3 cup sliced almonds
 1 8-ounce can sliced water chestnuts
 1 11-ounce can mandarin orange slices
 sesame seeds

dressing (whisk together and taste to adjust)

 1/2 cup rice vinegar

 3 Tbsp sesame oil (more to taste)
 dash of sesame seeds

Instructions

1. To make the crispy wontons, slice the wonton wrappers into thin 1/4 inch slices.
2. Heat 3 inches of oil in a small saucepan until hot. Drop a test wonton strip in the oil ~ it
should fry to golden in about 30 seconds. Adjust the oil if it is too hot or too cool. Fry the
wontons, in batches, stirring them around so they cook evenly. Drain on a paper towel.
3. Shred the Napa cabbage and rinse well. Dry on a clean kitchen towel. Put the cabbage in a
wide shallow salad bowl.

61
4. Arrange the rest of the salad ingredients in bunches around the top of the cabbage. Place
the chicken in the center. If you are arranging the salad ahead of time, do not add the
wontons or they will get soggy. Add the wonton strips at the last minute. (You can also hold
off until after you've dressed the salad and add them on top.)
5. Add some of the dressing to the salad and toss, using just enough dressing to lightly coat
everything, you can always add more later.

62
 CH ICK EN F ETA W AL N U T GRAP E C HO PPED S AL AD
W ITH B AL S AM IC VIN AIG R ETT E FOR 4

INGREDIENTS
 10 oz. of fresh spinach
 3/4 cup of walnuts
 1 cup of black or red grapes,
halved
 3/4 cup of granny smith apples,
diced
 3/4 cup of crumbled feta cheese
 1 cooked chicken breast, diced

BALSAMIC VINAIGRETTE:

 2 tablespoon of mustard
 1 1/2 tablespoon of honey
 1 teaspoon dry basil
 1/4 cup of balsamic vinegar
 1/2 cup of olive oil
 salt & pepper

INSTRUCTIONS
1. In a small bowl, mix together mustard, balsamic vinegar, dry basil, honey, salt &
pepper. Slowly add in olive oil. Mix until emulsified {thick and you can’t see the oil &
vinegar separation}

2. In a large salad bowl, add spinach, walnuts, grapes, chicken, and feta cheese.

3. Serve with dressing on the side.

63
SHRIMP AVOCADO MANGO LIME SALAD FOR 2

Ingredients

 8 ounces extra large shrimp, tails

removed, cooked and chopped
 1/2 avocado, chopped
 1 cup chopped mango
 1 cup halved cherry/grape
tomatoes
 1 cup chopped watercress
(SimplyNature Organic Baby
Arugula would also work well
here)
 1/4 cup diced red onion
 Juice of 1 lime
 1 1/2 tablespoons Carlini Extra
Virgin Olive Oil
 salt and pepper

Combine the shrimp, avocado, mango, tomatoes, watercress and onion in a large bowl.
Whisk together the lime juice, olive oil, salt and pepper in a small bowl.
Pour the dressing onto the salad, gently toss and serve.

64
Zucchini pasta with avocado cream sauce for 4

INGREDIENTS
 4 small (or 2 large) zucchini, ends
trimmed and spiralized with a julienne
peeler
 1 avocado
 1/2 a cucumber, chopped
 juice of 1/2 a lemon
 1 clove garlic
 2 tablespoons almond or coconut milk
 about 8 leaves of basil
 salt & pepper
 halved cherry tomatoes & basil leaves for
garnish

INSTRUCTIONS
1. Place zucchini spirals in a large bowl.
2. In a food processor, combine the remaining ingredients and process until smooth.
3. Toss the zucchini with the avocado sauce until fully coated.
4. Garnish with cherry tomatoes and basil leaves, season with more salt & pepper to
taste.

ZUCCHINI NOODLES WITH SAUSAGE, CHERRIES AND RICOTTA

for 2

INGREDIENTS
 1 large zucchini, cut into thin
strips or turned into pasta
using a spiralizer or julienne
peeler .

65
 1/2 lb. sweet Italian pork sausage
 1/4 small bulb of fennel, sliced thinly
 1 tablespoon basil leaves, chopped
 1/2 cup fresh cherries, pitted & quartered
 1/2 cup whole milk ricotta
 1 tablespoon extra virgin olive oil
 1 tablespoon honey
 juice of 1/2 a lemon
 salt & pepper

INSTRUCTIONS
1. Heat a skillet over medium-high heat.
2. Remove sausage from casing and cook in skillet, breaking into smaller pieces with a
spatula or wooden spoon. Cook until no longer pink, set aside.
3. Combine zucchini, fennel and basil in a large bowl.
4. Whisk together the olive oil, honey & lemon juice and pour over the zucchini mixture.
Toss to coat thoroughly.
5. Plate the zucchini mixture, add the sausage and cherries and top with a few dollops of
ricotta.
6. Season with salt & pepper to taste

66
Rotini Pasta 4 Ways
https://hu.pinterest.com/pin/752453050218307363/
Pancakes 4 ways
https://hu.pinterest.com/pin/752453050218307222/

67