Salads & Sides

This alkaline salad is rich in vitamins and minerals.

Fennel not only boasts a delicious licorice flavor, but is also a rich source of vitamin C and manganese, as well as loads of alkaline minerals such as calcium and phosphorus. Carrots contain huge amounts of beta-carotene (good for your eyes!), and vibrant pomegranate is an alkaline powerhouse, with its strong antioxidant properties that neutralize free radicals and help prevent disease. Enjoy this quick and healthy salad as a main or side dish!

Ingredients (makes 1 serving)
1 pomegranate
3 Tbsp. fresh lemon juice
5 Tbsp. fresh grapefruit juice
1 Tbsp. extra virgin olive oil
1½ cups carrots, grated
1 fennel bulb, cut into strips
2 Tbsp. fresh mint leaves, chopped

Directions

1. Cut the pomegranate in half and scoop out flesh and seeds.
2. In a bowl mix 1½ Tbsp. of lemon juice, grapefruit juice, and oil. Add in the pomegranate and carrots and mix well.
3. In a separate bowl, mix the fennel with remaining lemon juice, 2 tablespoons of water, and a pinch of sea salt.
4. Combine all ingredients in one large bowl and toss well. Plate and enjoy!

** OPTIONAL: To make this a heartier salad, add 4 ounces of lean protein such as grass-fed beef, salmon, chicken breast, turkey breast, or halibut.

Fortunately, heart-healthy tuna is high in this vitamin, making it an excellent and tasty source.

Nicknamed the “sunshine vitamin”, vitamin D not only promotes mental well-being, it also plays an important role in helping your body absorb calcium, thus promoting the maintenance of healthy bones and teeth. Fortunately, heart-healthy tuna is high in this vitamin, making it an excellent and tasty source. Soak up the sunshine (vitamin) by tossing up this delicious, dark leaf salad!

Ingredients (makes 1 serving)
1½ cups baby kale
2 large Portobello mushrooms, sliced
5 cherry tomatoes
½ tin low sodium tuna (around 3-ounces)
2 Tbsp. balsamic vinegar
1 Tbsp. pressed goat’s cheese (optional)

Directions

1. In a large bowl, combine kale, mushrooms, tomatoes, and tuna.
2. Crumble goat cheese over the mix and drizzle with vinegar. Toss, serve, and enjoy!

This salad is full of raw colour, which means it’s loaded with vitamins and minerals.

The bell peppers provide vitamin C, which is essential for your immune system; while the carrots give you an abundance of vitamin A, which is needed for continued good vision and cell growth. Enjoy this vibrant Asian inspired slaw all year round as a colourful side or flavourful main event!

Ingredients (makes about 8 cups)
Salad:
2 cups of Napa cabbage, finely sliced
2 cups of red cabbage, thinly sliced
2 red peppers, thinly sliced
3 carrots, julienne sliced
2 cups bok choy, sliced (mostly white and some green parts)
Small bunch chives, chopped in 1-inch pieces
3 Tbsp. of raw sesame seeds

Dressing:
2 Tbsp. Braggs liquid aminos
2 Tbsp. extra virgin olive oil
Juice of ½ a lemon
1 Tbsp. toasted sesame oil
2 tsp. grated ginger
2 tsp. raw sesame tahini
Celtic sea salt to taste

Dressing:
2 Tbsp. Braggs liquid aminos
2 Tbsp. extra virgin olive oil
Juice of ½ a lemon
1 Tbsp. toasted sesame oil
2 tsp. grated ginger
2 tsp. raw sesame tahini
Celtic sea salt to taste

Directions

1. Combine all vegetables in a large bowl.
2. Whisk all dressing ingredients together in a measuring cup.
3. Pour the dressing all over the vegetables and toss well to coat. Serve immediately and enjoy!

Fresh spearmint adds a unique flavor dimension to this nutrient packed salad.

Between the immune boosting vitamin C in the bell pepper; the omega-3s in the avocado; and the iron and calcium in the dark greens – this salad packs a detoxifying punch zested up with fresh lime flavour. Toss and enjoy this refreshing, low-cal lunch or dinner!

Ingredients
2 large cucumbers, chopped
½ orange bell pepper, chopped
⅓ avocado, chopped
1 cup baby spinach
½ cup tomato, chopped
1 cup baby kale
1 bunch spearmint
1 lime, squeezed
1 tsp. Celtic sea salt
1 Tbsp. balsamic vinegar

Directions

1. In a large bowl combine the cucumber, avocado, bell pepper, and tomatoes. Dice the spinach, kale, and spearmint and add to the bowl.
2. Squeeze lime, drizzle vinegar, and sprinkle salt on top of the salad. Mix well, serve and enjoy!

Looking for a way to banish the dreaded cellulite most women suffer from?

Well you may not be able to eliminate it; you can reduce its appearance with water. Hydrated skin appears less dimpled. This is because the more water there is in your skin cells, the plumper the skin will be over the fat boxes, thus reducing the appearance of cellulite. Healthy fats, like the ones found in flaxseed and avocado, hydrate the skin by encouraging fluid to remain inside the skin cells rather than inside the fat cells. Plus, the apple cider vinegar in this salad also helps reduce cellulite by balancing your blood sugar levels and preventing fat storage. So beat those pesky dimples with this delicious green salad!

Ingredients (makes 1 serving)
2 cups arugula salad
½ avocado, diced
½ cup fresh blueberries
½ cup sprouts, such as alfalfa
½ cup pineapple, cut into chunks
1 tsp. ground flaxseed
1 tsp.avocado or olive oil
1 Tbsp. apple cider vinegar or balsamic vinegar
2 Tbsp. fresh grapefruit juice, squeezed

Directions

1. Combine the first 5 ingredients in a large bowl and sprinkle the flaxseed on top.
2. In a small bowl, whisk together oil, vinegar, and grapefruit juice. Pour over salad mixture and toss well. Plate and enjoy!

** OPTIONAL: Add 3-4 ounces of grilled or baked chicken, turkey breast, white fish, or salmon to make this a heartier meal.

Tomatoes are known for being full of lycopene, a phytonutrient traditionally found in red fruits and vegetables.

Lycopene is a powerful antioxidant that protects against diseases by neutralizing free radicals in your body. And it’s not just red tomatoes that are full of lycopene, but orange ones, too. So get your delicious dose with this colourful, stacked tomato salad.

Ingredients (makes 4 servings)
8 large ripe organic multi-colored heirloom tomatoes
8 large fresh organic basil leaves
1 large ripe organic Meyer lemon
1 cup organic pea pod sprouts, or your favorite sprouts
OPTIONAL: extra virgin olive oil (cold pressed) and sea salt to taste

Directions

1. Lay the tomatoes on their sides. Slice into 6-8 even slices and set aside. Reserve the ends for another recipe.
2. Wash and spin dry the basil leaves, stack together going the same way, trim the stems off, roll tightly and make medium slices width wise to create ribbons. Set aside.
3. Zest the lemon and reserve. Juice the lemon and reserve. Wash well and spin dry the sprouts and set aside. On your serving platter arrange the sprouts to make a bed.
4. Stack the tomato slices on top of each other into 4 even stacks on the sprout bed to create a rainbow in their colors (like shown in the above photo).
5. Evenly drizzle the lemon juice on top of the stacks. Evenly distribute the basil ribbons on the top. Now sprinkle evenly with the lemon zest. Serve and enjoy!

** This recipe was provided by http://kriscarr.com/recipe/rainbow-heirloom-tomato-stacks/

We love avocados for the delicious flavor and creamy texture they add to salads, but they do so much more than simply please our palate.

Avocados have proven cancer-fighting abilities due to a certain toxin they contain that is able to kill and prevent the growth of cancer cells. Furthermore, potassium in avocados can regulate blood pressure, while their oleic acid can help lower cholesterol. Delicious and cancer-fighting? Yes, please!

Ingredients (makes about 1-2 servings)
2 medium avocados, sliced
4 ounces radishes, thinly sliced
1 large red bell pepper, chopped
5-6 ounces alfalfa sprouts
1 clove garlic, minced
2 Tbsp. fresh lime juice
4 Tbsp. extra virgin olive oil
1 Tbsp. fresh basil, chopped
Pepper and sea salt to taste

Directions

1. In a large bowl, add avocado and drizzle with ½ of the fresh lime juice. Add radishes, peppers, and sprouts.
2. In a small bowl whisk together garlic, oil, remaining lime juice, and salt and pepper.
3. Pour the dressing over the vegetables and toss well. Serve and enjoy!