Category Archives: salad

Creamy Mango Vinaigrette

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Creamy Mango Dressing two ways. First Mango Orange, which is a bit sweeter and creamier. It doesn’t taste like orange though, just bright cheery mango dressing. The Mango Lime is a great vinaigrette that has just the right amount of sweet with a nice amount of tart. It doesn’t taste like lime, it has more of a blended vinaigrette with some sweet. I’ve actually made it using lemon juice instead of lime, but like lime better. Feel free to give lemon a try though!

Creamy Mango Tango Dressing 2 ways

Mango Orange Vinaigrette (makes about 9 oz)
1 cup mango
1/3 cup orange juice
1/4 cup extra virgin olive oil (to make it oil free, use favorite nondairy milk)
2 tablespoons rice vinegar
2 garlic cloves
1-2 inch piece of ginger
1 TBS maple syrup
1/2 tsp black pepper
1/4 tsp salt
1/8 tsp onion powder
1/8 tsp paprika
1/8 tsp cayenne pepper (optional)

OR

Mango Lime Vinaigrette (makes about 9 oz)
1 cup mango
2 limes, juiced
3 TBS extra virgin olive oil
2 TBS water (to make it oil free, use favorite nondairy milk in place of oil & water)
2 tablespoons rice vinegar
2 garlic cloves
1-2 inch piece of ginger
2 TBS maple syrup
1/2 tsp black pepper
1/4 tsp salt
1/8 tsp onion powder
1/8 tsp paprika
1/8 tsp cayenne pepper

 

Directions:

Put all ingredients in your blender and blend medium to high until completely smooth. I let mine blend for around 30 seconds.
Want to know how to best cut a mango? watch this handy 3 second fast motion video.


 

amber chakras black

Pear Kale Quinoa Salad with Creamy Dill Dressing (oil free)

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People often wonder how I get my kale salads to turn out so much differently than they do. So, I made a little video of what I do to the kale when I make a salad.

Creamy Dill Dressing

  • 1/2 cup cashews, soaked for at least 1 hour
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1/4 cup almond milk (or more water)
  • 1/2 TBS apple cider vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 TBS stone ground mustard
  • 2 TBS nutritional yeast
  • 1/4 cup fresh dill (doesn’t need to be chopped)

Toss everything except the dill in the blender and blend on medium high until smooth, I ran my blender for 1 min 30 seconds. Then toss in the dill and blend on lowest setting for 20-30 seconds. It makes it so you can still see the dill specks in it. You can blend it all the way in and make the dressing all green, only difference is the look.

 

Salad Ingredients

  • 1 bunch green kale, torn
  • 1/2 cup cooked quinoa (1/4 uncooked quinoa cooked in 1/2 cup water)
  • 1 pear, seeded and chopped
  • 2 tomatoes, diced
  • 1 shallot, sliced thin
  • 1/2 cup cucumber, small dice
  • 2 TBS dried cranberries
  • coconut bacon, sprinkled over top
  • avocado, optional
  • Creamy Dill Dressing

 

Instructions

This is how I make it, but really however you feel like putting it together is fabulous.

Tear up the kale in to small pieces in a large bowl. Toss kale in 3 TBS or so of dressing, then add quinoa and toss again. This makes it so that the quinoa sticks to the kale. Next put all the other ingredients over the top (except the coconut bacon), add another 2-3 TBS dressing and toss again. Plate and serve topped with coconut bacon.

Oil Free Broccoli Mango Salad 

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Oil Free Broccoli Mango Salad 

This is lazy BIG salad, I made it to bring to a family gathering, all one bowl (except if you use quinoa) so minimal clean up. That’s always a positive thing for me.


  • 2 large broccoli crown chopped
  • 1 large avocado, diced
  • 1 red bell pepper, diced
  • 1/2 cucumber, diced
  • 1 cup mango, cubed small
  • 1-2 TBS currants (or you can use cranberries)
  • 1/2 cup cilantro, finely chopped
  • 1 cup purple cabbage, shredded
  • 3-4 cups greens, I used 1.5c arugula and 2c spinach
  • 1/2 cup edamame
  • 1/2 cup cooked quinoa (optional)
  • 1 TBS rice vinegar
  • 1/2 tsp garlic powder, ginger powder, onion powder, sea salt, black pepper
  • 1/8 tsp cayenne pepper & turmeric
  • 1 TBS coconut sugar (or maple syrup)
  • Top with slivered almonds, or coconut bacon

The best thing about this salad is, you just toss the stuff in a big salad bowl and mix. The only thing special I kinda do is, chop all the veggies and mix them all together with 1/2-3/4 of the avocado before I add the greens, the avocado coats the veggies and kinda acts like a dressing.

Then add in the greens, edamame (I don’t cook it, I just measure it frozen and let it sit out while I’m chopping) and quinoa. Mix again. It will crush the arugula and spinach, but that’s what you are going for.  Throw the spices and seasonings over the top with the rice vinegar and coconut sugar and mix it all again. Bam, done!!

Oil free, raw and one bowl, except the quinoa!

 

amber chakras black

BLT&A w/Pesto Zucchi Noodle Bowl

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BLT&A w/Pesto Zucchi Noodle Bowl

This is what my beautiful bowl looked like in the beginning. Beautiful, but it gets better!

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Next you add the coconut bacon. If you haven’t made our coconut bacon, you absolutely should, it’s soooo much better than store bought! Everyone who tries it, LOVES it!!

Coconut Bacon Recipe

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Drizzle some Pesto Dressing over the top and you are set!!
Here is the recipe for the whole thing

Ingredients

  • 3 Medium Spiralized Zucchini (Spiralizer Tri-Blade) or any spiralizer equipment of your choice and your noodle preference
  • 1 Romaine Hearts, I used ones from Trader Joe’s in a prepackaged bag
  • Cherry Tomatoes, as much as you want
  • Pesto Dressing (recipe follows)
  • Coconut Bacon
  • Avocado

 

Pesto Dressing

  • 3 tablespoons your favorite basil pesto (this one is my favorite, Pumpkin Seed Pesto)
  • 2 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • sea salt, to taste

 


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THE FINALE:

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