Salads are frequently linked to healthy meals, and rightfully so, but they can become monotonous over time. Fortunately, we have some unique ingredients to add much-needed color and zest to your otherwise dull salads. Additionally, we offer delectable side dishes and other easy-to-make recipes that are both healthy and delicious. Read on for more!
Recipes: Salads and Sides
These delightful recipes are not only tasty but also excellent choices for cleansing the system. The carefully selected ingredients in these dishes are packed with essential nutrients that promote better health and wellness!
Mango Avocado Salad
- 2 ripe mangoes, peeled and chopped
- 1 large avocado, peeled, pitted, and chopped
- 1 tablespoon lime juice
- 2 teaspoons olive oil
- 1 tablespoon cilantro leaves
- 1 tablespoon black sesame seeds
Directions: Combine the chopped mangoes and avocado in a bowl, then mix with lime juice, olive oil, cilantro leaves, and black sesame seeds. Serve immediately.
Root Vegetable Salad
- 1 red onion
- 1 butternut squash, halved or sectioned for easy roasting and peeling
- 1 carrot, chopped
- 1 parsnip, chopped
- 1 celery root, peeled and chopped
- 1 large beet, chopped
- Olive, coconut, or flax oil for coating
- Sea salt to taste
- 1/4 cup raw walnuts
- 1 teaspoon apple cider vinegar
- Juice of one lemon
- 1 teaspoon mustard powder or organic stoneground mustard (preferably made with apple cider vinegar)
- Handful of parsley leaves
Directions: Preheat the oven to 425°F. Toss the vegetables with oil and sea salt, then roast until tender (about 45 minutes). Toast the walnuts in a skillet until golden and chop coarsely. In a large bowl, whisk together the vinegar, lemon juice, and mustard with additional olive or flax oil, then season with sea salt and pepper if desired. Toss the roasted vegetables and walnuts with the dressing. Serve warm.
Turmeric Roasted Cauliflower
- 1 teaspoon coriander seeds
- 1/2 teaspoon white peppercorns
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 2 teaspoons ground turmeric
- 1 head cauliflower, cored and broken into small florets
- Sea salt
- 1 medium shallot, sliced into rings
- 4 kumquats, seeded and chopped
- 1/4 cup chopped cilantro
Directions: Preheat the oven to 400°F. Toast the coriander seeds and peppercorns in a small skillet over medium-high heat until fragrant, then grind into a powder. Mix the ground spices with olive oil, garlic, and turmeric in a small bowl. Drizzle the cauliflower florets with the spiced oil, season with sea salt, and roast for 25 minutes until tender. Combine with shallot rings, kumquats, and cilantro in a serving bowl. Serve hot or warm.
Quinoa Salad with Roasted Vegetables (Serves 1-2)
- 1 cup quinoa
- 2 cups water
- 2 small zucchinis, chopped
- 1 medium carrot, chopped
- 1 small red onion, chopped
- Oil for coating vegetables
- Sea salt to taste
- 2 small yellow squash, chopped
- Juice of one fresh lemon
Directions: Roast the chopped vegetables in the oven at 300°F until tender. Bring the quinoa and water to a boil in a medium pot, then reduce the heat to a simmer and cook for 10-12 minutes until the water is absorbed and the quinoa is fluffy. Toss the quinoa and roasted vegetables together in a serving dish. Serve warm or at room temperature with fresh lemon juice and sea salt.
Clean Salmon Salade Niçoise (Serves 2)
- 2 cups green beans, chopped into halves or thirds
- 1 broiled salmon fillet
- 3 tablespoons capers
- 1/4 cup green olives, rinsed
- 1 tablespoon additive-free and sugar-free Dijon mustard
- 1 lemon
- 1 garlic clove, finely chopped
- 2 large handfuls of mixed organic greens per serving
- 3 anchovies per serving (for garnish)
Directions: Boil salted water in a pot, add green beans, and cook until bright green and tender, then plunge into a bowl of cold water and drain. In a bowl, combine green beans, capers, chopped garlic, mixed greens, and pieces of salmon fillet. Lightly toss with Dijon mustard and freshly squeezed lemon juice.