Watermelon and Avocado Salad

Who doesn’t like Watermelon on a hot day (or night), and with cucumber, mint, and red onion. It’s the perfect Summer dish.

Ingredients

4 cups watermelon, cubed

2 avocados, diced

1 cucumber, sliced

1/4 red onion, thinly sliced

1/4 cup fresh mint leaves

2 tbsp olive oil

1 tbsp lime juice ( or lemon )

Salt and pepper to taste

Directions

In a large bowl, combine gently watermelon, avocado, cucumber, red onion, and mint leaves.

Drizzle with olive oil and lime/ lemon juice, then season with salt and pepper.

Toss gently and serve chilled.

Spring Clean Reset Salad

INGREDIENTS:

• 1 head Russian red kale, leaves or other mixed greens of choice, chopped

• ½ red bell pepper, cut into matchsticks

• 6 small radishes, thinly sliced

• 1 medium carrot, peeled and grated

• ½ small cucumber, peeled and thinly sliced

• 1 large ripe avocado, peeled and diced

• 1/2 can of garbanzo beans, rinsed and drained

• 1 large golden beet, roasted and chopped

• ½ raw walnut halves, chopped

Lemon-Parsley Dressing:

• ¼ cup + 1 tablespoon avocado oil or olive oil

• ¼ cup fresh lemon juice (1 large lemon)

• 1 clove garlic, minced

• ¼ cup packed fresh parsley leaves

• 2 teaspoons pure maple syrup

• 2 teaspoons stone ground mustard

• A pinch of salt

Prepare the Lemon-Parsley Dressing:

In a small blender or food processor, add all of the ingredients for the dressing and blend until smooth and creamy. If you don’t have a small blender, whisking the ingredients together in a bowl works well, too.

NOTE: Pour the olive oil in slowly as the last ingredient while whisking.

Directions:

1. Wash the kale leaves ( remove stalks) or mixed greens under cold water and pat dry with a paper towel or use a salad spinner. Finely chop or tear the leaves and place in a large serving bowl.

2. Add the remaining ingredients to the serving bowl and add desired amount of dressing. Toss everything together to combine.

Rainbow Salad with Vegan Ranch

Ingredients

• 1 cup cherry tomatoes, halved (Red)

• 1 cup shredded carrots (Orange)

• 1 cup yellow bell peppers, thinly sliced (Yellow)

• 1 cup cucumber, diced or spirlized zucchini (Green)

• 1 cup purple cabbage, thinly sliced (Purple)

• 1 cup cooked beets, diced (Indigo)

• 1 cup corn kernels (Yellow)

• 1 cup mixed salad greens (such as spinach, arugula, or lettuce)

• 1 handful of micro-greens

• Sliceded onion, scallions, olives, nuts and seeds toppings (optional)

Ingredients for the dressing:

• 1/2 cup vegan mayonnaise

• 1/4 cup unsweetened plain almond milk (or any other plant-based milk)

• 2 tablespoons fresh lemon juice

• 2 cloves garlic, minced

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

• 1 tablespoon chopped fresh chives

• 1 teaspoon onion powder

• 1/2 teaspoon garlic powder

• Salt and black pepper to taste

Instructions:

Prepare all the vegetables as indicated in the ingredients list. You can either chop, dice, slice, or shred them according to your preference.

1. In a large salad bowl, combine all the vegetables along with the mixed salad greens. Toss gently to mix everything evenly.

2. In a medium bowl, ( or small blender) whisk together the vegan mayonnaise and almond milk until smooth.

3. Add the lemon juice, minced garlic, chopped parsley, dill, chives, onion powder, garlic powder, salt, and black pepper to the bowl.

4. Stir well to combine all the ingredients thoroughly. Taste and add anything if needed. Pour the dressing into a glass jar and refrigerate to chill. Best is 30 minutes to blend flavors if you can wait that long.

5. Drizzle the dressing over the salad and toss gently to coat all the vegetables with the dressing.

6. Add Micro greens on top

7. Once the salad is evenly dressed, serve immediately as a colorful and nutritious addition to any meal!

8. Add a protein if desired and make this a main meal!

Note: My Thai peanut Sauce is also a delicious dressing option.