Living Recipes
SALADS from the Living Way

 

SPROUT SALAD
1 ripe avocado
1 small tomato
handful fresh sprouts (be generous!)
1 small onion or scallions
1 T. dulse
few shakes Himalayan or sea salt
1 t. fresh lemon juice (optional)

Dice avocado, tomato, and onions and place in small mixing bowl. Add sprouts of choice (one variety or more!), a few shakes healthy salt, dulse, and lemon juice. Toss well and serve. This salad is excitedly simple and nutritionally power packed! Eat up!


SNOW STORM SALAD
1 small head cauliflower
2 small parsnips
1 small yellow onion
2-3 Tbsp hemp seed
1/4 cup approx. slivered almonds
few shakes Himalayan or sea salt

Process cauliflower and parsnip to a 'snowy' fine texture. Place in a mixing bowl. Add thinly-sliced onion, hemp seed, almonds, and salt. Toss and serve.

WINTER WHITE-OUT SALAD
1 small celeriac (celery root)
1 small white turnip
daikon radish
1 small yellow onion
2-3 Tbsp coconut oil
2 Tbsp hemp seed
a few shakes of Himalayan salt

Process celeriac until it is a 'snowy' fine texture. Place in a mixing bowl. Grate turnip and daikon. Thinly slice onions. Add remaining ingredients and toss well.


SEEDY SLAW
1 small head green cabbage
1/2 small head redcabbage
2-3 medium carrots
4 scallions, leeks or slices red onion
Fresh herbs of choice
2- 3 Tbsp. hemp seed
2- 3 Tbsp. ground sesame seed
handful of sunflower seeds, presoaked and rinsed (optional)
handful fresh sprouts
few raw black olives (no canned)
3 Tbsp. coconut oil
Few shkes of Himalayan salt

Grate cabbage and carrots into a mixing bowl. Chop onions and olives, adding to mixture. Add remaining ingredients and toss well. For a green look and taste, add finely chopped Lacinato Kale!

CAULISLAW
1 small head cauliflower
handful greens of choice
1 medium carrot, finely shredded
1/3 red bell pepper, finely sliced with a peeler or diced
1 small red onion or several scallions, finely chopped
1 ripe avocado, cut into bite-sized pieces
fresh herb(s) of choice (rosemary, marjoram, dill, etc.)
1- 2 cups sprouted mung beans
1- 2 Tbsp dulse

Process cauliflower, greens, and carrot until finely chopped. Place in a mixing bowl and add red pepper, onion, sprouts, dulse, avocado, and finely chopped herb(s).Toss together and garnish with a few shakes of paprika.

CURRIED CAULIFLOWER SALAD  
1/2 head large cauliflower
2-3 stalks celery handful greens few slices onion or 2-3 scallions
1 cup mung bean sprouts
1 ripe avocado (optional)
2 tsp. (or to taste) curry powder  
Grate cauliflower by hand or in a food processor. Dice celery and onions. Tear greens into bite-sized pieces. Place ingredients in a bowl and toss, adding sprouts, chopped avocado, and curry powder. Mix well. Garnish with a few shakes of paprika!

ROOT SLAW
1/2 Medium green cabbage 1 Medium beet (variety of choice)
1 Medium carrot
1 Cup Daikon radish
1 Cup turnip
1 tsp. grated fresh ginger
1 small onion or 4-6 large scallions
1 tsp celery seed  

Finely grate cabbage and shred root vegetables. Thinly slice/cut onion, add seasoning and toss. Dress with a healthy omega-rich oil or salad dressing.

DANDY SPRING SALAD
A generous handful of fresh, young dandelion greens
Handful of romaine, green/red leaf or other variety of lettuce(s)
2 stalks celery, finely chopped
few stems fresh mint
1 orange
1 apple
Handful fresh clover leaves or clover sprouts
2 Tbsp. hemp or sesame seeds
1/2 tsp. fresh, grated ginger
1-2 tsp. raw honey or maple syrup (optional)
1-2 Tbsp. omega-rich oil (hemp, flax, sunflower, safflower)

Break up greens into small, bite-sized pieces and place in a mixing bowl. Add finely-chopped celery. Peel and section orange, cut and core apple. Slice thinly and add to greens. Add remaining
ingredients and toss well
.

OAT GROAT SALAD
2 cups hulled oat groats (soaked overnight)
1 medium carrot
red pepper
2 scallions
handful greens
1 cup shredded red and/or green cabbage
fresh herbs of choice: basil, tarragon, marjoram, etc.
2 Tbsp. lemon juice
2 Tbsp. hemp oil

Dash cayenne pepper
Dash Himalayan Living Crystal Salt

Rinse and drain oat groats and place in a mixing bowl. Finely chop greens, scallions and add to groats. Finely shred carrot and pepper and add to mixture. Chop herbs, add lemon juice and hemp oil. Toss well with seasonings and serve with a garnish of paprika.

CHUNKY SUMMER SALAD
2 cups zucchini
2 cups summer or crook-neck squash
1 small onion or 3-4 scallions
few cauliflower florets
1 carrot (optional)
fresh herbs of choice
handful greens of choice (lettuce,
mesculin mix, arugula, spinach)
2 tsp ground sesame seeds (optional)

In a mixing bowl: tear lettuce leaves in small bite-sized pieces, finely grate carrot, cut squash in chunks, pull cauliflower florets apart into small pieces, cut onion in rounds or chop scallions. Add herbs of choice in small, bite-sized pieces. Toss together. Eat plain or toss with hemp seed oil, flax oil, or your favorite salad dressing. Top with black sesame seeds. Add cherry tomatoes for an extra treat. Garnish with edible flowers!

WINTER SALAD
2-3 cups finely-grated butternut squash
1 cup finely grated cabbage
2 stalks of celery
medium red onion
1 cup fresh celery leaves
8 small leaves of green leaf lettuce
1 medium red pepper
5-6 stems fresh marjoram

Finely grate butternut squash. In a food processor, finely chop cabbage and celery. Thinly slice red onion lengthwise. Break up lettuce leaves into bite-sized pieces. Place all ingredients in a large mixing bowl and add celery leaves and marjoram. Makes one generous salad.

CAULIFLOWER SLAW
2 cups of spinach
2-3 cups finely-grated cauliflower
1 medium red pepper
medium-sized red onion
2 stalks celery
2 small Tomatillos
12-15 cherry tomatoes
2-3 stems of leafy basil
3-4 pieces of dulse
1/3 cup combination: sunflower seeds, almonds and brazil nuts (soaked overnight)

In a food processor, finely chop celery. Finely grate cauliflower. Thinly slice red onion lengthwise. Place ingredients in a large mixing bowl. With a vegetable peeler, thinly shiver red pepper. Slice cherry tomatoes in half. Dice tomatillos. Break up spinach, dulse, and basil into small, bite-sized pieces. Finely chop nuts. Add all ingredients together and toss. Makes one generous salad.

TOMATO SALAD
2 large, yellow tomatoes
10-15 red cherry tomatoes
medium red onion
2 cups spinach leaves
1/3 cup nuts (sunflower seeds, almonds, brazil nuts, pine nuts)
1 Tbs. dulse flakes (optional)
Herbs of choice (basil, marjoram, dill
Optional toppings: flax seed, flax oil, sprouts

Cut up yellow tomatoes. Half-slice cherry tomatoes. Thinly slice (lengthwise) red onion. Break up spinach leaves into bite-sized pieces. Finely chop nuts. Place all ingredients in large bowl, add herbs and toss. Makes one generous salad

SALSA SALAD
2 large red tomatoes
1 large yellow tomato
2 stalks celery
2 large leaves of chard
6 small beet green leaves
1/2 medium onion
1/3 cup finely chopped red cabbage
2 large cloves garlic
1/3 cup cut summer squash
1 cup cucumber
Herbs of choice: oregano/basil, cilantro
1 Tablespoon of lemon juice
Cayenne or jalapeno pepper

Cut large tomatoes in bite-sized pieces and place In a large mixing bowl. Add: cabbage and celery finely chopped, cut summer squash, cucumber, thinly-sliced red onion. Break spinach and beet greens in small pieces. Toss ingredients and add lemon juice, herbs, and dashes of cayenne pepper or finely-diced jalapeno pepper. Finely chop garlic and add to mixture. Toss again. Let sit 1 hour before eating.

VEGETABLE GARDEN SALAD
4-5 large, red leaf lettuce leaves
4-5 large, romaine lettuce leaves
6-8 pieces of chicory leaves
6 stems of parsley
1/2 cucumber
1/2 zucchini
1/2 summer squash
3 radishes
1 tomato
1 small onion or 2 scallions
Fresh herbs (basil, marjoram, tarragon, etc.) optional

Break lettuce into bit-sized pieces in your favorite salad bowl. Add parsley and fresh herbs to taste. Grate, finely chop, or dice cucumber, zucchini, and summer squash. Slice onion and radishes as garnish, along with tomatoes. Serves 1 or 2.

For variety, we also add finely shredded cabbage, sweet potato, fresh corn, chopped asparagus, or broccoli and cauliflower florets to our salads. For an extra surprise, we sometimes add sunflower seeds or nuts (soaked overnight). Most vegetables eaten raw are a tasty, healthy addition to any salad.

GOLDEN MEDLEY
2 Cups buttercup squash, shredded
2 Cups butternut squash, shredded
1 Cup carrots, shredded
1/2 Cup yellow pepper, shredded
1/2 Cup red pepper, shredded
1 small onion, shredded
1/2 Cup lettuce, chopped (optional)
Herbs of choice

Combine shredded vegetables in a large mixing bowl, tossing gently. Add lettuce and herbs of choice. Serve with mayonnaise or salad dressing. Serves 1-2.

FAVORITE COLESLAW
1/2 large cabbage
2 or 3 carrots
1 cucumber
1 zucchini
1 summer squash
2-3 broccoli florets
2-3 cauliflower florets
1/2 green pepper
1/2 red pepper
1 small onion
herbs

Finely shred or grate vegetables in a large bowl, using a food processor or electric grater. Dice or shred onion and add to mixture. Top with kernels of corn. Garnish with herbs of choice. Serve with a healthy mayonnaise or salad dressing. Serves 2-3. Other vegetables can be added or substituted as desired.

 

 

A SIMPLY GRATE SALAD
2 cups butternut squas
1 large carrot
cup parsnip
few slices onion
handful fresh parsley
cup grated red cabbage (optional)

In a bowl, finely grate squash, carrot, and parsnip. Add thinly sliced onion and parsley. Toss. For added color, mix in red cabbage.

GRATE SALAD
Greens of choice: chard, kale, arugula, spinach, etc.
1- cups finely-shredded green cabbage
1 cup finely-shredded red cabbage
2-3 cauliflower florets
1 medium carrot
cup finely-shredded summer or winter squash (optional)
Few slices of onion or a couple scallions
Herbs of choice

To build the salad, cut chard finely and place in salad bowl. Tear other greens into bite-sized pieces and add to the chard. Place shredded green and red cabbage on top of greens. In a food processor, finely chop cauliflower florets with herbs of choice (lemon balm, basil or dill, etc.). Place on top of cabbage. Finely shred carrot and squash and place on top of cauliflower. Top with chopped onions or scallions. Garnish with dash of paprika.


LIGHT AND EASY SPRING SALAD

2 handfuls dandelion greens
1 handful fresh chives or herbs of choice
2 small wedges green cabbage
1 large carrot
3 large cauliflower florets
few onion slices or scallions
soaked sunflower seeds

In a food processor, finely chop dandelion greens, chives, and cabbage. Place in a large mixing bowl. Shred carrot and cauliflower, slice onion and add to greens. Add sunflower seeds and toss. For variety, add sprouts and/or cherry tomatoes. Toss well and serve on a bed of fresh lettuce.

GREEN SALAD
Greens of choice (lettuce, chard, escarole, beet greens, kale, etc.)
medium red onion
1 ripe avocado
3-4 stems or leaves of dulse
fresh herbs to taste
3-4 Tbsp. hemp seed

Cut greens, herbs in bite-sized pieces and place in a bowl. Chop onion, peel and cut avocado into small cubes, and add to greens. Sprinkle in hemp seed and toss well.

Dressing:
1 large tomato
small, yellow onion
1 large garlic clove
2 small leaves chard
1 stalk celery
4 shakes cayenne pepper
2 Tbsp. hemp or olive oil
2 Tbsp. water

GRATE WINTER SALAD
Generous handful of greens (chard, kale, etc.)

2 cups shredded green cabbage
1 cup each shredded parsnip, turnip, carrot
Few slices red onion

Break up greens into bite-sized pieces and place in a bowl. Add shredded vegetables and toss.


NUTMEAT SALAD

cup seeds and nuts, soaked 24hrs.
1 zucchini
1 summer squash
1 cucumber
12 cherry tomatoes
1 large onion, diced
2 stalks celery, diced
1/2 red, orange, and red pepper (finely chopped)
1/2 cup fresh, chopped parsley
1 large leaf red chard
1-2 cups spinach
2-3 leaves of romaine lettuce
Paprika
Herb seasoning of choice

Coarsely grate zucchini and summer squash in a large mixing bowl. Add finely chopped (or food processed) cucumber, peppers, celery, parsley, and onion. Break chard and lettuce in small, bit-sized pieces and toss everything together adding seeds, nuts, and herbs of choice. Top with a sprinkle of paprika.

KAMUT SALAD
cup whole grain Kamut (presoaked overnight)
2-3 scallions
cup diced cucumber
2 florets of cauliflower, finely grated
heaping tbsp. fresh, chopped parsley
1 heaping tbsp. chopped lovage
2 thinly chopped stems red chard
1 large garlic
1 tbsp. flax or hemp oil
few shakes Dulse

LOVE-LY TOMATO SALAD
2 medium tomatoes
Dozen or more cherry tomatoes
Few stems lovage
2 large cauliflower florets
cup coarsely-shredded zucchini
1/3 cup finely-shredded yellow squash
1/3 cup finely-shredded carrot
3-4 scallions
1/8 cup finely-shredded red cabbage
cup walnuts or sunflower seeds (soaked), hemp or flax seeds (optional)

GOOD AND EASY SLAW
3 cups green cabbage
cup red cabbage
1 few slices onion
2 stalks celery
Few stems parsley
Flax and hemp seeds
Few shakes ground garlic
Add 1 tsp each: rosemary, thyme, basil

Toss ingredients. For a healthy dressing drizzle with hemp oil


SHREDDED SALAD

1-2 cups finely-shredded red cabbage
1 cup finely-shredded green cabbage
1 cup finely shredded medium-large carrot
small onion, thinly sliced
Handful broccoli sprouts
1 medium- large tomato, chopped
Handful greens of choice (chard, beet greens, lettuce)

Place ingredients in a large bowl, toss, and garnish with sugar snap peas.

FRUIT SALADS:

Cranberry Fruit Salad
2 Cups cranberries
2 apples
2 oranges
2 pears
1 orange, juiced
1/2 cup dates
1/2 cup raisins
Zest of 1 orange
1/2 cup walnuts
1/8 tsp. cloves
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. allspice

Process cranberries in food processor, then remove and place in large mixing bowl. Chop remaining ingredients and add to cranberries. Can be processed again for finer
consistency.

 

back to recipes