To begin, prepare your fruit. Peel the skin of both the kiwi and mango. A potato peeler works well for this. Chop the fruit into small pieces, around 1/2 inch in diameter.
Layer your fruit in the bowl, and then toss to combine altogether.
Prepare the syrup: Chop the basil into small fine pieces, squeeze the juice of 1 lime, and grate the lime peel using a microplane zester. Add honey, and whisk together to combine.
Pour syrup over fruit, and stir to coat. Serve immediately, or chill for up to 8 hours before serving.
Notes
This salad tastes best served within the 8 hour window, but can still hold up for a few extra days in the fridge.
Place water or broth and quinoa into a small saucepan, and bring to a boil. Cover and reduce heat to low. Simmer for about 15 minutes (may take up to 20). Water should be completely absorbed by quinoa, and the quinoa should be fluffy without being mushy.
Gently toss with fruit and mint.
Mix salad dressing ingredients in a food processor or blender (alternatively you can chop the mint very fine, mix with the rest of the ingredients, and skip the food processor).
Pour dressing onto the salad and mix.
Serve with almonds and top with arugula.
Notes
This recipe is best served immediately. If you plan on eating this over a few days, the best way is to keep the ingredients seperated and add them together before you eat.
In a large pot, bring several cups of water to a boil.
Meanwhile, chop your broccoli into medium sized chunks. Look at above picture for more. Once water is boiling, add broccoli for only 30 seconds to 1 minute. Drain immediately, and soak in ice water for a few minutes to prevent further cooking.
Meanwhile, make your dressing. In a food processor or high powered blender, combine all ingredients and blend until smooth.
Drain broccoli completely. Toss with remaining chopped vegetables and dressing. Serve with slivered almonds on top.
Heat a propane grill or charcoal grill to medium high heat. Cut sweet potatoes into chunks. Slice the bell pepper into strips, and the red onion into chunks.
Toss the vegetables with oil.
Using a grill basket or foil packs, place the veggies on the grill. Grill for 10-12 minutes, tossing a few times, and remove once the potatoes are softened. Let cool for a few minutes.
Dice up the veggies and mix together in a large bowl
Make the dressing by blending all the ingredients together for about 30 seconds (except the oil), or until tomatoes are completely liquified.
Add about 1/2 cup of dressing to the salad and toss to coat the vegetables.
Add chopped fresh cilantro and sprinkle with salt to taste.
Notes
*I like to make double batches of dressing to use for the next week!
Heat a large skillet to medium high heat. Once hot, add the bacon, and cook for 3-4 minutes per side (depending on desired crispiness). Set aside to cool on paper towels. Once cooled, chop into pieces.
In a large bowl, combine bite sized broccoli pieces, sunflower seeds, raisins, red onion, bacon, and ranch dressing. Stir until well combined.
Transfer to the fridge, and let sit for at least 3-4 hours before serving, or overnight.
Notes
I like to make this a day ahead to let flavors meld.
Combine the olive oil, lime juice, cilantro, chili powder, and salt and pepper. Whisk to combine, taste and adjust seasonings to your liking. Set aside.
In a large salad bowl add the lettuce, jalapeño and black beans. Drizzle with the juice of half a lime (only do this if eating right away). Toss well and set aside.
In a small bowl combine the chili powder, smoked paprika, cumin, lime zest and a good pinch of salt and pepper.
Place the salmon on a plate and rub with 1 tablespoon olive oil. Sprinkle the spice mixture over the salmon and gently rub it into the salmon.
Heat a medium size skillet over medium-high heat add a tablespoon of olive oil and once hot, add the red pepper slices and a pinch of salt and pepper. Stir fry the peppers for 4-5 minutes. Remove the peppers from the pan.
Reduce the heat to medium and add another tablespoon of olive oil and add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness.
Cut the salmon into 4-6 pieces or chop into bites.
Assemble
add the red peppers to the salad bowl and toss.
Divide the salad among plates or bowls. Top each bowl with a piece of salmon. Add a few slices of avocado and drizzle with the dressing. Garnish with more cilantro.
Seeds of 1 pomegranate remove skin and membrane to strip seeds
1large Avocado peeledde-seeded, & diced
1/2cupShelled pistachios
Salt + pepper to taste
For the Dressing:
1/4cupLemon juice
1/4cupApple cider vinegar
1/2cupTahini
3tbspCoconut aminos
1tbspOlive oil or avocado oil
2largeCloves garlic minced
1tspCumin
1/2cupWater
Instructions
Prepare the kale. If the kale is extra tough, it may need to be massaged. Remove the stems first and chop. Sprinkle with a bit of sea salt and lemon juice. Gently rub the leaves with your fingertips. Do not over massage! Or this leads to mushy kale. It should only take a few minutes for the whole bowl.
Make the dressing: mix together all of the dressing ingredients (lemon juice through water) in a high powered blender or food processor. You will have more than enough dressing for the salad, and will only need about 1/2 cup of the dressing. Reserve the rest in a jar and save for later use (your welcome).
In a large bowl, mix together kale, pomegranate seeds, and avocado.
Pour 1/2 cup of the dressing over the salad, and toss to coat. You can add more if needed.
Salt and pepper to taste. Serve with pistachios on top.
