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. 



Spring Salad with Strawberries
  • 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
  1. Toss salad ingredients together. Blend vinaigrette ingredients in a blender and pour over salad. Toss to coat. Top with sunflower sprouts.



Kale Salad with Avocado Dressing
  • 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
  1. With hands, tear kale into bite-sized pieces.
  2. Prepare vinaigrette by blending all ingredients in a blender.
  3. Pour over kale and massage until kale is softened.
  4. 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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