Salads are known for being nutritious, but that doesn’t mean they have to be boring! Long gone are the days when health-conscious individuals dined on plain lettuce topped with dressings that weren’t even healthy to begin with. I enjoy so many delightful salads for lunch and dinner, incredible varieties that offer a culinary experience comparable to more complicated artistic entrees.
Raw salads are Edible Works of Art
Most salads are raw by nature. Often though, well-meaning dieters, and people looking to up their intake of vegetables, prepare salads with processed ingredients, cooked meat toppings, and dairy-laden sauces. While a great salad does incorporate a variety of unique and flavorful mix-ins, these foods should be ones that enhance the nutrient-value of the salad, and not load it down with high-caloric, harmful substances that are void of any vitamins and minerals.
Salads sometimes serve as small side dishes, meant to accompany an already healthy meal and give it a complete serving of fresh vegetables. For this purpose, I love to make a spring mix with organic arugula and romaine, or a mesclun with frisee, dandelion greens, and mizuna. Throw a little handful of sunflower sprouts on the top, and add a simple vinaigrette and I’ve got a delicious veggie portion to add to my plate.
I adore crafting salads that are worthy of a lunch or dinner. For the base, I’ll start with chard, mustard greens, radicchio, and other leaf vegetables, than add generous servings of broccoli sprouts, shredded beats, sauerkraut, and a little sprouted quinoa. One of my favorite raw salad dressings is a simple avocado cream dressing, which is alive and full of nutrients.
Skip the Traditional Salad Toppers and Experiment with New Flavors and Textures
- I’ve learned that when choosing health, it helps to be open-minded to new flavors, textures, and experiences. Instead of grilling chicken to add to a salad, why not opt for a plant-based protein source, such as a decadent walnut pate or a slice of seasoned tempeh.
- Make a savory or sweet salad, utilizing antioxidant-rich foods like pomegranate seeds, halved grapes, strawberries, raw pecans, or shredded cabbage.
- Every day, I make sure to include just a small amount of heart-healthy fats in my meal plan, and salads with chopped avocado, pecans and olive oil are a great way to meet this goal.
Here are a few tasty, raw, and life-giving salad recipes to try at home.
Elaine’s Tasty Tip:
- When experimenting and trying other ingredients to use in a salad, I find that keeping the ingredients to a maximum of five produces a fresher, more delicious recipe.
- 1 bunch organic baby spinach or mixed greens, washed
- 1 half avocado, chopped
- ½ cup sliced organic strawberries
- ½ cup raw walnuts
- [b]For Vinaigrette[/b]
- ¼ cup organic apple cider vinegar
- 1 tablespoon local raw honey
- 1 tablespoon raw, expeller-pressed olive oil
- [b]Toppings[/b]
- Sprouts
- Seasonal berry
- Toss salad ingredients together. Blend vinaigrette ingredients in a blender and pour over salad. Toss to coat. Top with sunflower sprouts.
- 1 bunch organic kale, washed and stems removed
- [b]For Dressing[/b]
- ½ avocado
- 1 tablespoon local raw honey
- 1 tablespoon raw, expeller-pressed olive oil
- ¼ cup raw organic apple cider vinegar
- Pinch of sea salt
- Juice from ½ of a lemon
- [b]Toppings[/b]
- 1 carton organic cherry tomatoes, halved
- ¼ cup sunflower seeds
- With hands, tear kale into bite-sized pieces.
- Prepare vinaigrette by blending all ingredients in a blender.
- Pour over kale and massage until kale is softened.
- Top with cherry tomatoes and sunflower seeds.
Please use the comment section below to share your thoughts and ideas. We LOVE hearing from you!
In health and gratitude,
Elaine & Nevin
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