Category Archives: Salads

Pomegranate and Greens Salad

  • 1 large avocado
  • 2 handfuls romaine lettuce
  • 1 handful raw spinach
  • 1 handful walnuts
  • 1 handful black currents or raisins
  • 1 handful almonds
  • 2 tablespoons dark balsamic vinegar
  • 2 tablespoons sesame oil
  • 1 handful pomegranate seeds

Puree the avocado, roughly crop greens, and add all ingredients to the mix and mix well.  Salt and pepper to taste.

Optional additions:  tomatoes, blueberries or pineapple chunks, alfalfa sprouts, carrots, sesame seeds, sunflower seeds, red onion, etc.

NOTE:  Video on how to peel a pomegranate below…just copy and paste into browser:


Beet Greens Salad

  • Greens from 2 bunches beets
  • 3T olive oil
  • 1 clove garlic, finely chopped
  • 2T lemon juice
  • 1/4 red onion, very thinly sliced
  • 1 ripe tomato, coarsely chopped
  • 1/4 c slivered almonds, toasted until golden
  • salt and pepper to taste

Rinse greens several times thoroughly.  Bring large pot salted water to boil.  Add greens and blanch 1 minute.  Drain and rinse with cold water.  With hands, squeeze out the excess liquid.  Chop greens coarsely.

In large skillet, heat 2T olive oil.  When hot, add the greens, garlic, salt and pepper.  Cook, stirring constantly for 2 minutes or until greens are tender but still bright colored.

Transfer to bowl.  In smaller bowl whisk lemon juice, salt, pepper and remaining 1T olive oil.  Pour over greens and toss well.  Add onion, tomato and almonds.  Toss.  Adjust seasonings to taste.


Raw Red Cabbage Cole Slaw

Organic Ingredients if possible:

  • 1 purple cabbage, sliced into ribbons
  • 2 bunches green onions, diced
  • 1-2 medium Roma tomatoes, seeded and diced
  • 1 cucumber, diced
  • 1 cup greek olives, diced
  • 4 oz crumbled organic feta cheese
  • 1⁄2 c fresh oregano, chopped
  • 2 tbsp olive oil
  • Juice of one lemon
  • 1 clove garlic
  • 3 tbsp pine nuts (optional topping)

1. Combine cabbage, onions, tomato, cucumber, olives, feta, and oregano.
2. Combine olive oil, lemon juice, and garlic. Wisk to mix.
3. Pour dressing over vegetables and toss.
4. Top with pine nuts, if desired

Chickpea Tomato Salad with Feta

• 1 can chickpeas, drained and rinsed
• 1-1/2 cup tomato, seeded and diced
• 1/2 -3/4 cup feta, cubed
• 1/4-1/2 cup red onion, diced
• 1 tablespoon finely chopped mint
• 1 tablespoon finely chopped basil
• 1-1/2 tablespoon lemon juice
• extra virgin olive oil, to taste
• sea salt and freshly ground pepper, to taste

1. Combine the onions and tomatoes in a bowl, drizzle with lemon juice and olive oil. Then add salt and pepper.
2. Add chickpeas, feta and very finely chopped or diced herbs.
3. Mix well, adjust seasoning and place in refrigerator for at least 20 minutes. Salad will marinate and flavors will continue to develop.
4. Serve and enjoy!

Black Quinoa Salad with Black Beans and Mango


  • 1 mango, peeled and diced small
  • 1 red pepper, seeded and diced
  • 1 cup chopped scallions
  • 1 cup chopped fresh cilantro
  • 2 tablespoons red wine vinegar
  • 2 tablespoons grapeseed or olive oil (I used EVOO)
  • 1/4 teaspoon salt
  • 2 cups cooked black quinoa (or a blend) cooled
  • 1 1/2 cups black beans, drained and rinsed ( a 15-ounce can)


Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, oil, and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. Serve immediately or let it sit for a bit to let the flavors meld.

Broccoli Salad

  • 5 cups chopped fresh broccoli
  • ¼ c chopped red onion
  • ½ cup raisins (optional)
  • 2T sugar
  • 3T vinegar
  • 10 slices bacon, cooked crisp and crumbled
  • 1 c sunflower seeds (plain or salted)
  • 1 c real mayo

Combine broccoli,onion and raisins.  Mix sugar, vinegar and mayo.  Pour dressing mixture over salad.  Toss well and refrigerate.  Just before serving, toss bacon and sunflower seeds with salad.