AUNT PEGGY'S CUCUMBER, TOMATO AND ONION SALAD 1 pound cucumbers (about 2 cucumbers)  1 pint cherry tomatoes  1/2 Vidalia onion, very thinly sliced  2 tablespoons chopped fresh parsley leaves  1 tablespoon apple cider vinegar  1 tablespoon olive oil  Salt and freshly ground black pepper  Directions  In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.

Zesty Cucumber Salad Recipe by Paula Deen

AUNT PEGGY'S CUCUMBER, TOMATO AND ONION SALAD 1 pound cucumbers (about 2 cucumbers) 1 pint cherry tomatoes 1/2 Vidalia onion, very thinly sliced 2 tablespoons chopped fresh parsley leaves 1 tablespoon apple cider vinegar 1 tablespoon olive oil Salt and freshly ground black pepper Directions In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.

THAI MANGO SALAD ...flavors, textures and colors in Thai food. The veggies and fruits are always cut so perfectly that even with no dressing they make an impressive salad. The addition of the dressing that is usually sweet and sour, slightly sticky and almost oil free completes the dish and every bite becomes a colorful taste bud party. 1 yellow Thai mango  1 zucchini  1 cucumber  150 gr snap peas  fresh coriander  fresh mint  2 tbsp tamarind juice  1 lime  1 tsp agave  salt

THAI MANGO SALAD ...flavors, textures and colors in Thai food. The veggies and fruits are always cut so perfectly that even with no dressing they make an impressive salad. The addition of the dressing that is usually sweet and sour, slightly sticky and almost oil free completes the dish and every bite becomes a colorful taste bud party. 1 yellow Thai mango 1 zucchini 1 cucumber 150 gr snap peas fresh coriander fresh mint 2 tbsp tamarind juice 1 lime 1 tsp agave salt

INNER GODDESS DETOX SALAD 2 cups loosely packed fresh kale, torn into bite-sized pieces  2 cups loosely packed baby spinach, torn into bite-sized pieces  1 cup shredded cabbage or coleslaw mix  10 raw, unsalted almonds, roughly chopped  3 strawberries, sliced  1 large carrot, peeled & sliced  1/4 cup blueberries  1/3 cucumber, peeled, seeded & sliced  1/4 cup raspberries  Olive oil based salad dressing

Inner Goddess Detox Salad

INNER GODDESS DETOX SALAD 2 cups loosely packed fresh kale, torn into bite-sized pieces 2 cups loosely packed baby spinach, torn into bite-sized pieces 1 cup shredded cabbage or coleslaw mix 10 raw, unsalted almonds, roughly chopped 3 strawberries, sliced 1 large carrot, peeled & sliced 1/4 cup blueberries 1/3 cucumber, peeled, seeded & sliced 1/4 cup raspberries Olive oil based salad dressing

DETOX SALAD Packing a powerhouse of nutrients, this light & energizing salad will have you bursting with energy.  2 heads broccoli  1 head cauliflower, stems removed  2.5 cups shredded carrots  1/2 cup sunflower seeds  1 cup currants  1/2 cup finely chopped fresh parsley  1/2 cup raisins  4-6 tbsp fresh lemon juice, to taste  kosher salt, pepper to taste (1/4-1/2 tsp salt and lots of pepper)  kelp granules or Herbamare (optional), to taste  Pure maple syrup, to drizzle on

DETOX SALAD Packing a powerhouse of nutrients, this light & energizing salad will have you bursting with energy. 2 heads broccoli 1 head cauliflower, stems removed 2.5 cups shredded carrots 1/2 cup sunflower seeds 1 cup currants 1/2 cup finely chopped fresh parsley 1/2 cup raisins 4-6 tbsp fresh lemon juice, to taste kosher salt, pepper to taste (1/4-1/2 tsp salt and lots of pepper) kelp granules or Herbamare (optional), to taste Pure maple syrup, to drizzle on

KALE AND BRUSSELS SPROUTS SALAD The wonderful thing about kale salad is that it tastes even better the next day! And the day after that. Since kale is such a “tough” green, your salad will last {dressing on!} in the fridge..4 cups roughly chopped lacinato kale  8 large (raw) brussels sprouts, sliced very, very thin  1/3 cup roughly chopped almonds  3 heaping tablespoons freshly grated Parmesan cheese  2 tbsp olive oil  1 tbsp red wine vinegar  2 squeezes honey (agave)  salt  pepper

Kale and Brussels Sprouts Salad

KALE AND BRUSSELS SPROUTS SALAD The wonderful thing about kale salad is that it tastes even better the next day! And the day after that. Since kale is such a “tough” green, your salad will last {dressing on!} in the fridge..4 cups roughly chopped lacinato kale 8 large (raw) brussels sprouts, sliced very, very thin 1/3 cup roughly chopped almonds 3 heaping tablespoons freshly grated Parmesan cheese 2 tbsp olive oil 1 tbsp red wine vinegar 2 squeezes honey (agave) salt pepper

MEDITERRANEAN BROCCOLI SALAD For The Basic White Sauce:  2 c. raw cashews  1 c. olive oil  3/4 c. lemon juice  2 tsp. salt  3 small garlic cloves  2/3-1 c. water (for thicker, cheese-like spreads, use 2/3 c; for a sauce consistency, use 1 c.)    For the salad:  4-6 c. broccoli florets, cut into small, bite-size pieces  1 yellow bell pepper, diced  1 small jar pitted kalamata olives, sliced  The Basic White Sauce (use an amount you’re comfortable with)

5 Dishes You’ll Never Believe are Raw

MEDITERRANEAN BROCCOLI SALAD For The Basic White Sauce: 2 c. raw cashews 1 c. olive oil 3/4 c. lemon juice 2 tsp. salt 3 small garlic cloves 2/3-1 c. water (for thicker, cheese-like spreads, use 2/3 c; for a sauce consistency, use 1 c.) For the salad: 4-6 c. broccoli florets, cut into small, bite-size pieces 1 yellow bell pepper, diced 1 small jar pitted kalamata olives, sliced The Basic White Sauce (use an amount you’re comfortable with)

SEAWEED SALAD I can't believe I forgot about seaweed salad. I don't know what I was thinking! I haven't made it in eight years or something, but I used to make it all the time. It's so delicious and ridiculously simple. 1 bag of dried seaweed salad  1 lemon  1 Tbsp olive oil  1 tsp water

SEAWEED SALAD I can't believe I forgot about seaweed salad. I don't know what I was thinking! I haven't made it in eight years or something, but I used to make it all the time. It's so delicious and ridiculously simple. 1 bag of dried seaweed salad 1 lemon 1 Tbsp olive oil 1 tsp water

FATTOUSH SALAD 2 medium cucumbers, with skin  3 cups chopped tomatoes (I used a combination of cherry, plum, and grape tomatoes)  2 red bell peppers  1 large red onion  3 green onions  1 cup chopped flat-leaf parsley  ¾ cup chopped mint  raw flax crackers, flatbread, or toasted pita

6 Easy Raw Food Recipes to Try

FATTOUSH SALAD 2 medium cucumbers, with skin 3 cups chopped tomatoes (I used a combination of cherry, plum, and grape tomatoes) 2 red bell peppers 1 large red onion 3 green onions 1 cup chopped flat-leaf parsley ¾ cup chopped mint raw flax crackers, flatbread, or toasted pita

SPICY THAI SALAD   A mixture of avocado  tomatoes, cucumbers nori pieces carrots served over fresh onganic seasonal greens tossed in Thai spicy citrus dressing.    SPICY THAI DRESSING: (yields almost two cups)   1 Avocado 1 cup water ¼ cup cilantro  ¼ cup basil  ¼ tsp salt (or more)  2 dates, or 1 packet stevia  Sprinkle of cayenne pepper 1/8 tsp) 3/4 inch ginger for heat.  Blend all ingredients on high and adjust seasoning to taste.

SPICY THAI SALAD A mixture of avocado tomatoes, cucumbers nori pieces carrots served over fresh onganic seasonal greens tossed in Thai spicy citrus dressing. SPICY THAI DRESSING: (yields almost two cups) 1 Avocado 1 cup water ¼ cup cilantro ¼ cup basil ¼ tsp salt (or more) 2 dates, or 1 packet stevia Sprinkle of cayenne pepper 1/8 tsp) 3/4 inch ginger for heat. Blend all ingredients on high and adjust seasoning to taste.

RASPBERRY OR BLUEBERRY VINAIGRETTE OVER ARTICHOKE SALAD (Part 1) Salad: 2-4 cups leafy greens (baby spinach or mixed greens) 20 cherry tomatoes 1/2 can (about 4) artichoke hearts, quartered 1/2 can (about 10) hearts of palm, chopped into bite-sized pieces Raspberry vinaigrette: 8 or so raspberries (fresh or frozen) 1 Tbsp balsamic vinegar 2 Tbsp olive oil  1 Tbsp soy, almond, or other milk (optional, but makes a little lighter and creamier) 1/4 tsp lemon juice Pinch salt

RASPBERRY OR BLUEBERRY VINAIGRETTE OVER ARTICHOKE SALAD (Part 1) Salad: 2-4 cups leafy greens (baby spinach or mixed greens) 20 cherry tomatoes 1/2 can (about 4) artichoke hearts, quartered 1/2 can (about 10) hearts of palm, chopped into bite-sized pieces Raspberry vinaigrette: 8 or so raspberries (fresh or frozen) 1 Tbsp balsamic vinegar 2 Tbsp olive oil 1 Tbsp soy, almond, or other milk (optional, but makes a little lighter and creamier) 1/4 tsp lemon juice Pinch salt

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