Simple Lemon Dressing

You will need:

• Juice of 4 Mayer lemons
• Pinch of Himalayan salt & pepper
• 1 teaspoon of honey

Combine the juice of the Mayer lemons with the honey and whisk well. Season with salt and pepper.

Store in a 6 oz screw top jar, like a mason jar.

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Basic Balsamic Dressing

You will need:

• ¼ cup Balsamic vinegar
• ½ cup Cold-pressed extra –virgin oil
• 1 tablespoon of Dijon mustard
• Pinch of Himalaya salt and pepper

In a bowl combing the balsamic vinegar with the mustard and mix well.

While whisking slowly add the olive oil until nice and creamy.

Season with salt and pepper.

Store in a screw top jar in the fridge.

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Walnut Paté

Inspired by my beloved mentor, Sarah

You will need:

• 1 cup walnuts (best if soaked over night)
• ½ cup olive oil
• Juice of 1 small lemon
• 1 large garlic clove
• 1 handful of flat leaf parsley
• ½ cup chopped celery
• Salt and pepper to taste

In a food processor, blend the walnuts, garlic, and lemon juice. Slowly add the olive oil. When mixture is nice and smooth, add the parsley and celery. Pulse a couple more times.

Season with salt and pepper. Scoop onto your salad, into a wrap or use as a dip. 

Store in a closed container in the fridge up to 3 days.

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Dijon Dressing

You will need:

• 2 tablespoon of Dijon mustard
• ½ cup rice vinegar
• 1 cup cold-pressed extra-virgin olive oil
• ¼ cup chopped mixed herbs (like chives, basil, thyme and oregano)
• Pinch of Himalayan salt and peeper

In a small bowl, combine the mustard and the rice vinegar. Slowly add theolive oil while whisking constantly. Season withsalt and pepper and mix in the herbs.

Store in a screw stop jar, like a mason jar in the fridge.

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Roasted Root Vegetable + Greens with Curry Dressing

You will need:

• 1 celery root (peeled and diced into bite size cubs)

• 2 golden beets (peeled and diced into bite size cubs)

• 4 carrots (peeled and cut into bite size rings)

• 4 parsnips (peeled and cut into bite size rings)

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon turmeric

• 1/4 teaspoon ground cinnamon

• ½ teaspoon Himalayan salt

• 2 tablespoons olive oil

• 5 ounces lettuce (6 cups)

Heat oven to 400 degrees.

Line a large baking sheet with parchment paper.
In a mixing bowl, combine the spices with the olive oil and add the root vegetables.
Toss well so all the vegetables are coated well.

Place all the vegetables on the sheet pan, making sure the pan is large enough to accommodate the vegetables in a single layer.
Lace the pan on a shelf toward the top of the oven and roast for 40 to 45 minutes until tender. Cool them before using them in the salad. I like to make the spiced root vegetables ahead of time. That way I have them ready for whenever I want to make a salad quickly.

When prepping the salad, toss the lettuce with the curry dressing (see below) and just top with some of the root vegetables.

Curry Dressing

You will need:

• 1/2 – 1 cup vegenaise or mayonnaise (can’t find a correct spelling of “vegenaise”)

• 3 tablespoons lemon juice

• 2 teaspoon curry powder

• ½ teaspoon of Himalayan salt

• ¼ teaspoon of fresh ground pepper

• 3 tablespoon water

• 2 tablespoons olive oil

Place mayonnaise, lemon juice, olive oil, water, curry powder, salt and pepper in a bowl and whisk until smooth.

You can keep the dressing in an air tide container (like a mason jar) in your fridge for up to 7 days.

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Tuna Cranberry Salad

You will need:

• 5 oz. can wild Albacore tuna
• 1 tablespoon cranberries
• 1/3 cup chopped red onion
• 1/3 cup chopped celery
• ½ apple , chopped
• 1 teaspoon slivered almonds
• ½ cup mayonnaise or I like to use grape seed veganaise

Salt and pepper to taste In a small bowl, combine the tuna with the mayonnaise/veganaise, mix well. Add the cranberries, apple, almonds, onion, celery and season with salt and pepper.

Serve in a lettuce cup or top onto your salad.

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Arugula Salad with Roasted Summer Squash

You will need:

• 1 Delicata squash or also called summer squash
• 1 tablespoon olive oil
• 4 full cups of arugula
• 1-2 tablespoons raw sunflower seeds
• Salt and pepper to season

For the dressing:

• ½ cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to season

Preheat the oven to 350 degrees Fahrenheit. Wash the squash and dry well. Cut squash in half, take out all the seeds and slice into ½ inch thick slices. Drizzle the squash with olive oil and place in a single layer onto a baking sheet. Bake for about 20-30 minutes until the squash is tender and golden brown, flipping halfway.

In a small bowl, whisk together the Dijon, balsamic, honey and slowly add the olive oil, season with salt and pepper.

Once the squash is cooled, combine the arugula with the dressing and top with the squash.

After plating, sprinkle with the sunflower seeds.

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Simple Kale Salad

You will need:

• 2 medium bunches Lacinato/dinosaur kale, stems removed 2 large garlic cloves
• 1/4 cup fresh lemon juice (from 1 lemon)
• 1 teaspoon of Dijon mustard
• 3-5 tablespoons extra virgin olive oil, to taste
• 2 tablespoons shaved parmesan

Remove the stems of the kale and discard. If you juice like I do, then just save them for juicing. Now finely chop the kale (chopping it very fine will let the lemon juice in the dressing help the kale get soft and easier to digest). Add the chopped kale into a bowl and sprinkle with very little olive oil. With clean hands massage the kale to soften it.

In a food processor blend the lemon juice, mustard and garlic cloves and then slowly add the olive oil, season with salt and pepper.

Add the dressing to the kale and mix very well until every piece of kale is coated. Top with Parmesan and maybe a little sprinkle of red pepper flakes and serve.

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Broccoli Raisin and Almond Salad

You will need:

• 5 cups raw chopped broccoli 
• 1⁄2 cup raisins 
• 1⁄2 cup raw shaved almonds 
• For the dressing: 
• 1 cup raw cashews (best if soaked over night in water)
• 1 tablespoon rice wine vinegar 
• 1 tablespoon chopped shallots 
• 1-2 garlic cloves
• Juice of 1 lemon 
• 1 tablespoon honey (or maple syrup)
• Salt and pepper to taste 

In a high-speed blender or food processor combine all the dressing ingredients and blend until completely smooth. 

Toss together the chopped broccoli, raisins, almonds and add the dressing, mix well until each broccoli is coated. 

Store in the fridge in a closed container for up to 4 days. 

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Quinoa Tabbouleh Salad

You will need:

• 1 cup of quinoa
• 1-2 shallots
• 1-2 cups flat leaf parsley
• ½ cup mint leaves
• ¼ cup olive oil
• Juice of 1 lemon
• 1 tomato, chopped and seeds removed
• 1-2 small Japanese cucumbers, seeds removed and chopped small

Bring 1 ½ cups of water to a boil. Add the already rinsed quinoa, cover and turn down to a simmer. Cook for 12-14 minutes or until all the liquid is absorbed. I like to pour all the quinoa onto a baking sheet and fluff it with a fork. That way the quinoa will cool more quickly and not stick together.

In a bowl, mix the diced cucumber, chopped shallots, diced tomatoes, chopped parsley and mint. Add the cooled down quinoa. Sprinkle with lemon juice, olive oil and mix well. Season with salt and pepper.

Serve with a fresh slice of lemon juice.

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Sauteed Shishito Peppers

You will need:

• 6 oz (170g) Shishito Peppers

• 1 tablespoon coconut oil Pinch of salt and pepper

• ¼ cup freshly shaved Parmesan

• 1 tablespoon pine nuts

Heat a tablespoon of coconut oil in a sauté pan until its nice and hot, but not smoking.

Add the peppers and cook them over medium heat, tossing them once in a while. I like to cover them with a lid and let them blister. Don’t cook them too high and take your time cooking them (about 10 minutes).

Once they are done toss them again and add salt, pepper, pine nuts and serve them with some Parmesan cheese.

They are a great addition to a salad, a side dish or just simply as an appetizer.

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Poached Salmon + Greens

You will need: 

• 8 oz. Salmon fillet (make sure you by safe salmon)
• ¼ cup dill
• Any lettuce you like

For the dressing:

• 1 teaspoon Dijon mustard
• ½ cup Olive oil
• Lemon juice of ½ a lemon
• Salt (I prefer Himalaya salt)
• Pepper

Clean your salmon skin off.

Bring a pot with water to a simmer, add a dash of salt and gently slide in the piece of salmon, when the water comes to a boil, turn the flame very low and place an add onto the pot, cook salmon till fully cooked trough.

Take salmon out of the water and let cool.

 

To make the dressing:

In a mixing bowl whisk the mustard and add the lemon and salt & pepper, slowly pour in the olive oil to the mixture can thicken.  

Toss the lettuce with the dressing and mix in the dill, now serve the salad on a plate or bowl, brake up the salmon and add to the salad.

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