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Fresh Salads

Weekly Recipes
 
Kale and Arugula Salad

Kale and Arugula Salad

Serves 4

For the Salad:

1 bunch organic kale (preferably Lacinato kale)
1 generous handful of loose organic arugula (about 3 cups)
3 Tablespoons organic currants, raisins or cranberries
2 Tablespoons pine nuts
¼ cup thinly sliced organic red onion
2 Tablespoons organic parmesan reggiano cheese (optional)

For the Dressing:

¼ cup olive oil
¼ teaspoon sea salt
2 teaspoons organic honey
2 teaspoons organic lemon juice

Directions:

Remove stem from kale and chop. Place in a large bowl with all dressing ingredients. Massage (using your hands) the dressing ingredients into the kale and then add arugula. Continue to use your hands to mix in the arugula. Add the remaining salad ingredients and toss. Serve right away or refrigerate for up to 2 days.

Recipe courtesy of Gwen Marzano, Garden of Life Educator and Certified RAW Vegan Chef

 
Quinoa Tabouleh Salad

Quinoa Tabouleh Salad

Serves 6

Ingredients:

2 bunches of organic curly parsley (about 5 cups chopped)
4 organic Roma tomatoes
¼ cup chopped organic green onion
1 cup chopped organic cucumber
2 cups cooked organic quinoa (or finely chopped organic cauliflower if you want to keep it “raw”)
3 Tablespoons organic lemon juice
¼ teaspoon salt
2 teaspoons olive oil
¼ cup chopped organic dill
½ Tablespoons finely chopped organic garlic

Directions:

Chop parsley and tomatoes first, place in bowl with lemon juice and salt. Toss. Add remaining ingredients and toss again. Serve cold. Lasts 3 to 4 days refrigerated.

Recipe courtesy of Gwen Marzano, Garden of Life Educator and Certified RAW Vegan Chef

 
Jicama, Cucumber, Papaya and Lime

Jicama, Cucumber, Papaya and Lime Salad

Serves 8 to 10

Ingredients: (use organic)

6 cups peeled and cubed jicama (about one medium-large jicama)
4 cups diced organic cucumber
2 cups papaya, cubed
½ cup freshly squeezed lime juice
pinch of cayenne pepper, depending on how spicy you like it
¼ teaspoon powdered stevia or about 5 to 6 drops liquid stevia
¼ cup finely chopped dill
¼ cup finely chopped basil
½ teaspoon lime zest, freshly grated from organic lime

Directions:

Mix the jicama, cucumber and papaya in a large bowl. Whisk all the other ingredients together in a smaller bowl. Pour over the ingredients in the larger bowl and mix well. Serve over greens as a zesty side dish or enjoy on its own.

Recipe courtesy of Kimberly Snyder, C.N., author of The Beauty Detox Foods
 

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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