Elissa

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!