December 31, 2018

7 Day Cleanse Salad Recipes

Mexican Chopped Salad

(minus the corn for the cleanse)

(Inspired by Racheal Ray)

1 Chopped Orange or Red Bell Pepper Chopped

1 Container Cherry Tomatoes Halved

1 Bunch of Radishes Chopped

1 Large Cucumber Chopped

1 Large Avocado Chopped

1/2 Red Onion Chopped

6 Green Onions Chopped

1 Bunch Cilantro Chopped

1 Small Head of Romaine

Dressing: (OR this cilantro vinaigrette https://pinchofyum.com/5-ingredient-cilantro-vinaigrette

Juice of one Lime

1/3 c. Extra Virgin Olive oil

3/4 tsp. Ground Cumin

Salt and pepper to taste

Whisk together

Add all vegetables to a big bowl and combine. Dress before serving

Persian Cucumber Salad

3 c. diced small cucumbers (preferably persian cucumbers)

1 1/2 c. cherry tomatoes (halved or quartered)

1/4 c. finely diced onion

3 Tbsp. coarsely chopped parsley (or more if you like)

1 Tbsp. chopped fresh mint

2 tsp. minced preserved lemon rind OR 1 tsp. lemon zest

1 Tbsp. fresh lemon juice

2 Tbsp. good quality extra-virgin olive oil

freshly ground pepper to taste

salt or no-salt seasoning to taste

Combine in a bowl. Let sit for a couple hours for the flavors to meld.

Citrus Vegetable Salad

Citrus Veggie Salad

Ingredients:
1 Tbsp. olive oil
2 cloves roasted garlic, finely chopped
1/2 tsp. salt
Pepper, to taste
1/2 tsp. smoked paprika
1 large orange, peeled and segmented
1 apple, chopped
1/2 ripe avocado, peeled and cubed
1/4 cup pomegranate seeds
1/3 cup baby spinach
2 Tbsp fresh lime juice
1/3 cup chopped fresh cilantro

Directions:
In a small bowl, mix olive oil, salt, pepper, paprika, garlic, lime juice together to make a dressing. Combine all other ingredients together in a large salad bowl. Pour dressing over the salad and enjoy!

Asian Kale Salad

1 c. Chopped kale

1 c. Chopped Cabbage

2 carrots shredded

1/2 jalapeno (seeded and finely chopped) if you like heat

1 Orange peeled and cut into segments

Dressing:

3 Tbsp. Soy or Tamari

2 Tbsp. Rice Vinegar

1 tsp. Orange zest

1 Tbsp. Orange juice

1/2 tsp. sesame oil

3 Tbsp. avocado oil (or other neutral oil)

Garnish:

1/4 c. chopped cilantro

2 green onions chopped

Raw vegetable Ceviche

Raw Veggie Ceviche
By Suni Ferrer
Makes 8 cups

My favorite way to eat more raw veggies…
RECIPE: Raw Veggie Ceviche
Makes 8 cups

Ingredients (no cooking, just wash and chop):
Use 4-6 veggies you have on hand, here I used…

• ½ red onion
• 2 bell peppers, any colors
• 4 Roma tomatoes (or a pint of grape tomatoes)
• 8oz package of sliced white mushrooms
• 1 cucumber or zucchini
• ¼ bunch cilantro

Then for the marinade:
• juice of 1 lime or 1 Tbsp lemon juice
• 4 Tbsp any vinegar (I mix organic apple cider vinegar with the Mother, organic red wine vinegar with the Mother, unfiltered organic pomegranate vinegar, and no-added-sugar balsamic vinegar)
• 1 tsp garlic powder

Optional seasonings for marinade:
1 tsp ginger (optional)
juice of 1 orange (optional)
1 Tbsp coconut aminos (optional)
1 Tbsp extra virgin olive oil (optional)
1 tsp chile lime salt (optional)
½ tsp Himalayan pink salt (optional)

Note: Himalayan pink salt and apple cider vinegar are alkalizing.

More Salad recipes:

Zucchini Noodle Spaghetti Salad

Vibrant Orange and Arugula Salad (minus the goat cheese)

Grilled Vegetable Salad

Beet and Carrot Salad (omit the walnuts)

Author: kabrahamian