Fruit Noodle Salad
A TWIST on the traditional fruit salad ...
Fruit Noodle Salad – serves 4-6
Noodles:
2 asian pears, not too ripe
1 apple
juice of ½ a lemon
1 tsp agave
Slice off the top & bottom of the fruit to create flat edges & spiralize pears & apple into noodles. Place noodles in a bowl & toss with juice from ½ a lemon & a little agave.
Sauce:
2 cups of fresh fruit …
2-3 ripe plums
15-20 pitted cherries
1-2 Tbs water
Blend in blender or food processor until a sauce is formed. Pour over noodles.
Topping:
2 cups of fresh fruit
½ cup of blueberries
1 peach, diced
10 cherries, diced
a few sprigs of basil or mint
Sprinkle fruit on top of noodles & sauce & serve. This dish looks pretty when individually plated for dinner parties.
Summer Party Salad
Summer Party Salad
serves 4-6
2 tomatoes, diced
1 large cucumber, diced
2 ears of corn, kernels removed
1 small onion, diced
2 cups of pea shoot or sunflower sprouts, chopped
1/2 cup of cilantro, chopped
1/2 cup of basil, chopped
Mix ingredients together in a large bowl.
dressing:
1/4 cup of olive oil
2 Tbs apple cider vinegar
2 Tbs nama shoyu
1 Tbs lime juice
1 Tbs agave
1/4 tsp sea salt
Mix ingredients together & pour over veggies. Mix well & serve!
SCROLL DOWN FOR THE LEMONADE RECIPE!
Curried Lentil Salad
Curried Lentil Salad
serves 4
2 cups of sprouted lentils*
¼ cup of alfalfa sprouts
1/2 cup onion, chopped
1 avocado, diced
1 carrot, grated/shredded
2 Tbs Nama Shoyu
2 Tsp olive oil
2 Tbs fresh lemon juice
2 cloves garlic, minced
1 Tbs curry powder
In a small bowl, mix the nama shoyu, olive oil, lemon juice, garlic and curry powder. In a separate mixing bowl, combine lentils, onions, carrots & avocado. Pour dressing over the lentils and toss well. Serve with diced kale or lettuce.
This salad also makes a tasty filling for pepper half or cabbage leaf.
*How to sprout lentils:
1. Soak 3/4 cup of dry lentils in a bowl of water overnight (water should cover
lentils by at least 2 inches, as they will expand)
2. Drain & rinse the lentils.
3. Leave them in a colander with a plate below them & a paper towel over top of the colander. Keep them out on your kitchen counter & out of direct sunlight.
4. Rinse & drain lentils 2 to 3 times a day to keep them moist.
5. Lentil sprouts will be ready in approximately 3 days. Rinse & drain them well one last time & make curry salad!
Seaweed Salad for a HOT Summer Day
Seaweed Salad
serves 4-6
1 50 gram package of sundried wakame
1 avocado, diced
2 tomatoes, diced
1 cucumber, diced
1/2 lemon, juiced
2 Tbs olive oil
2 Tbs nama shoyu or gluten free tamari
2 Tbs sesame seeds
1-2 cloves of minced garlic, optional
Soak wakame in a BIG bowl of water for 20-30 minutes. Rinse & Drain. Squeeze out excess water. Place in serving bowl & toss with all remaining ingredients. Eat up!
This is a great dish to make in this heat ... it’s so refreshing & good for you too!
NOTE: Some wakame comes shredded in bite sized pieces & some doesn’t. If you need to, you can cut your wakame into smaller pieces with kitchen shears before soaking it. Or you can pulse chop it in the food processor after you soak it.
Kale Salad
Kale Salad with Tahini Dressing
1 bunch of organic kale*
1 pear sliced
¼ cup of chopped walnuts
¼ cup of raisins
handful of sprouts
dressing:
¼ cup of tahini
¼ cup of olive oil
2 Tbs of nama shoyu
1 Tbs lemon juice
1 clove of garlic, minced
Wash & dry kale & break into bite sized pieces. Whisk dressing ingredients together & pour over kale. Massage dressing into kale with your hands. Add sliced pear, chopped walnuts & top with sprouts. Yummm!
*bunches can vary a lot in size, so only put as much dressing as needed.
Makes 3-4 servings. Save leftovers for a second meal.
Spinach Salad with a Basil Vinaigrette
Spinach Salad with a Basil Vinaigrette
Salad Part:
4 handfuls of spinach
1/2 cup basil, chopped
1 large ripe tomato, diced
1 avocado, sliced
2 small handfuls of sunflower sprouts
1/4 cup of chopped almonds (pulse in food processor until chopped)
Cheese Part:
1/2 cup of macadamia nuts
1/4 cup of water
pinch of sea salt
Dressing:
1/4 cup of olive oil
2 Tbs apple cider vinegar
1 Tbs lemon juice
1/2 cup of basil
1 clove of garlic
salt & pepper to taste
• Salad: Place spinach on plate & top with chopped basil, diced tomatoes, sunflower sprouts chopped almonds. Place sliced avocado around edges of salad. Save a few extra tomatoes, almonds & a dollop of cheese for garnish.
• Cheese: Blend macadamia nuts, water & sea salt in food processor until creamy. You may need to scrape the sides a few times or add a little more water. Put dollops of “cheese” on top of salad. DO NOT RINSE food processor, this way your dressing will acquire a little creaminess too.
• Dressing: Chop basil & garlic in food processor. Add remaining ingredients & process. Pour over salads.
Makes 2 large, yummy salads
I love a good salad with fresh local produce! And now that the farmers’ market season has begun, there’s no excuse for not getting a delicious salad in! 
