Tag Archives: salad

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

Thai Green Papaya Salad with Kelp Noodles

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Thai Green Papaya Salad with Kelp Noodles

So the other day my mouth randomly had a flavor flashback! It flashed back to my trip to Arizona for Amber’s Bachelorette weekend, back in May of this year. We went to True Food Kitchen and my friend Jackie ordered Thai Green Papaya Salad from their Spring Menu (they change seasonally) It had: Kelp Noodles, Green Papaya, Carrots, Avocado, Mint, Cashews, Sesame Seeds, and Red Chili Vinaigrette Dressing. I was totally craving it, sadly there is NO True Food Kitchen in Utah. (Hint hint, True Food Kitchen, for your future location opening!) So, my mind was set to determined mode! I needed to make copycat version of this dish and satisfy my cravings! So, of course I am going to share it with you!!
I got my Mint fresh from my garden, whoo hoo for that! Who doesn’t love fresh herbs, esp when it comes from your garden?

Copycat True Food Kitchen Green Papaya Salad with Kelp Noodles

Makes 4 medium sized bowls

Salad Ingredients:
One Package of Kelp Noodles (got them at Whole Food Market, often also at Asian Markets)
One Green Papaya (Sold at any Asian Market) Cut in half, seeded, and julienned
Two Large Carrots, julienned
½ Avocado, sliced
1 Cup of Cashews, crushed in tiny pieces
1 TBSP of Sesame Seeds
Spring of Mint

Red Chili Vinaigrette Dressing Ingredients:
3 TBSP of Sesame Oil
4 TBSP Rice Vinegar, I used two different flavors By Nakano (2 TBSP of Natural and 2 TBSP of Mango)
3 Tsp of Chili Garlic Sauce
2-3 Dashes of Ginger Powder
3 Tsp Maple Syrup (Grade B)
1 Dash of Sea Salt
Splash of Coconut Aminos (optional)

Instructions:
Combine all dressing ingredients in small container and put it aside to sit and let the the flavors merge while you prepare the rest of the dish.
Cut your Green Papaya in half, scoop out the seeds from the middle, then start julienne it. After you’re done with Green Papaya, (I only used one of the halves) work on your Carrots, but peel the skin off first, then julienne them.

Put your cashews in small ziplock bag and smash it into crumbles. Pull the mint leaves off the stem. Cut your avocado in 1/2 and thin slice it. Drain and Wash your Kelp Noodles as instructed on the package.

Now, let’s start building up your salad! Start your Kelp Noodles as the base, then start add the Green Papaya, Carrots, Avocado, and Mint leaves. Drizzle 1 TBSP (or more, lets be realistic) of the dressing then Sprinkle Sesame Seeds and crushed Cashews.

VISUAL LEARNERS MUST SEE THE PICS BELOW!

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JULIENNED CARROT

red chili vinaigrette

kelp noodles

mint

cashews

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Salad ingredients

Vegan GF Green Papaya Salad with Kelp Noodles

Strawberry Kale Quinoa Salad with Strawberry Vinaigrette

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One of my suggestions when making a kale salad is to tear the kale into small pieces but rub it together and through your hands while you are ripping it apart. It breaks the kale down and makes it much less rough & bitter, it will make the kale brighter green too.
I promise the coconut bacon on this just makes it THAT much better. You want to put it on there. Make some & have left overs!
I don’t put lots of dressing on the salad when it’s in the large bowl, I kind of wait until I’m about to eat it and put it over the top then add the coconut bacon.

strawberry kale & quinoa salad with homemade strawberry vinaigrette and coconut bacon

plated salad with coconut bacon on top

strawberry kale & quinoa salad with homemade strawberry vinaigrette and coconut bacon

strawberry kale & quinoa salad with homemade strawberry vinaigrette

strawberry kale & quinoa salad with homemade strawberry vinaigrette and coconut bacon

Salad in the big bowl, before being plated.

1/2 cup quinoa, cooked in 1 cup water
1 bunch kale, torn into small pieces
6-8 strawberries, chopped
1 tomato, chopped
1/2 cucumber, chopped
2 green onions including white part, sliced
1/2 avocado, diced
coconut bacon to taste (for topping)
1/2 red bell pepper, small dice (optional)

 

Strawberry Vinaigrette Dressing
1 1/2 cups strawberries (fresh)
1/4 cup coconut vinegar (not coconut flavored vinegar) can sub white wine vinegar or lemon juice
2 garlic cloves
1/2 tsp onion powder
1/4 tsp salt
1/4 cup extra virgin olive oil or grapeseed oil
1/4 cup water
1/3 cup coconut sugar

Salad: In a large bowl, put the torn kale. After the quinoa is cooked and has cooled for at least 5 minutes, add it over the top of the kale and toss with 1/2 cup of the strawberry vinaigrette. Now add the rest of the salad ingredients over the top, except the coconut bacon (save that for when it is plated). Drizzle with a bit of the dressing.

Dressing: Throw it all in the blender and blend for 1 minute.

Luau Kale Salad

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I was looking through some old recipes that I hadn’t made in quite a while and decided that this Luau Salad could use some revamping and then it would be on the menu for dinner tonight. If you don’t know, kale holds up great for a salad that you want to have the next day (or a few days later) and not have a gross wilted sad mess of a salad. IF you are planning on having left overs, either don’t use romaine in it, or just mix in the romaine just before serving. Watercress would go great in place of it, or you could just do another leaf or two of kale.
Make sure that you “massage” the kale before all the ingredients get added in, it will make a world of difference for the taste. Rubbing it through your hands makes it much less hardy, and far more pleasant to eat.

Dressing, Cabbage/Kale/Quinoa and all the other chopped ingredients.

Dressing, Cabbage/Kale/Quinoa and all the other chopped ingredients.

Luau Kale Salad with homemade creamy orange coconut dressing. High Raw. Vegan & Soy Free

Luau Kale Salad with homemade creamy orange coconut dressing. High Raw. Vegan & Soy Free

Serves A LOT, maybe 10

Salad Ingredients:
1/2 C quinoa (cooked in 1 C water)
1 bunch of kale, torn
1 1/2 C romaine lettuce, rough chopped (if planning for left overs use spinach or watercress)
1 C red cabbage
1/4 C mint, chopped (OPTIONAL)
1/2 cucumber, diced
1 Red Bell Pepper, chopped
4 Stalks Celery, diced
3 Green Onions, thinly sliced
1 Tomato, chopped
1 Mango, cut into cubes
1/2 C Pineapple, chopped (same size as mango)

1/4 C Unsweetened Coconut, toasted (add right before eating)

OPTIONAL GARNISHMENTS (add right before eating)
Avocado
Pepitas or Macadamia Nuts

Dressing
1 Orange, peeled
1 TBS Orange Zest
1/3 C Coconut Sugar
3 TBS Water
3 TBS Olive Oil
1 Lemon, Juiced (about 1/3 cup)
2 Tbs Coconut Butter (can sub almond butter)
1/2 tsp Ground Coriander
1/2 tsp Orange Flavor/Extract
1/2 tsp RealSalt (Sea Salt or Himalayan Salt works also)
1/2 tsp Ground Ginger
1/2 tsp Onion Powder
Pinch of Cayenne Pepper
dash of Ground Cardamom

For Dressing: put all ingredients into a blender and blend until smooth. Leave in blender bowl, because you will pour it directly onto the salad.

In a medium bowl, combine salad ingredients in italics. Put torn kale in a LARGE bowl, rub it between your hands for about 30 seconds to a minute to break down a lot of the toughness that kale has. After quinoa is done cooking, allow to sit for 5 min before removing the lid. After the 5 min, take off the lid, pour half of the salad dressing over the kale then dump the quinoa over the top of that & mix. It will make the quinoa stick to the kale rather than just all falling to the bottom of the bowl.

Next mix in the cabbage with the kale/quinoa. Dump out contents of the medium bowl on top of the cabbage/kale/quinoa, then pour the rest of the dressing over the top. Mix it and make sure that it’s fully coated.
Next toss in romaine (or spinach).

Dry toast the coconut by heating a frying pan to medium-low & putting the coconut on, but make sure it’s spread evenly. After a little less than 2 min, move around the coconut to make sure it doesn’t burn. Stir around for another minute or two and then remove from heat and top on salad with whatever other garnishments you desire.

 

Much Love!!

amber chakras black