Cilantro Chutney

 

Ingredients:

• 1 bunch fresh cilantro (chopped and washed)
• 1 green chili
• 1 to 2 teaspoon lemon juice (to taste)
• 1/2 teaspoon cumin seeds
• black salt/sea salt

Directions:

1. Grind all ingredients except the lemon juice in a blender until smooth.
2. Add salt and lemon juice to taste.
3. Refrigerate for a couple of minutes and serve*.

 

*Use within two to three days.

 

Red Cabbage and Green Apple Salad

Red Cabbage and Green Apple Salad

Ingredients:

• 1/2 of a green apple, sliced into very thin pieces
• 1/2 cup red cabbage (shredded)
• 1/2 tsp agave syrup
• 1 tbsp Peanut Sauce*
• crushed peanuts (to taste)
• cilantro leaves (to taste)

Instructions:

1. Arrange the cabbage and apple slices on a plate. 
2. Drizzle the agave syrup atop the apple slices.
3. Drizzle the peanut sauce over the salad.
4. Sprinkle the crushed peanuts and cilantro leaves on top of the salad (to taste) and serve.

*For Peanut Sauce:

• 2 tablespoon peanut butter
• 1/2 tsp seasme oil (any oil works)
• 1/2 tsp soy sauce
• 1 tsp sugar
• 1 tsp lemon juice
• 1/4 cup water
• salt and pepper (to taste)

Directions for Peanut Sauce: Mix everything together in a small bowl.

**Sauce can be refrigerated for up to a week.

***Green cabbage and red apple can be substituted for red cabbage and green apple.

Thai Mango Salad With Peanut Sauce

Ingredients:

• 1 bunch lettuce (washed and chopped)
• 1 mango-ripe but hard (sliced in matchstick shape)
• 1/2 cup tofu (pressed and sliced thin)
• 1/4 cup grated carrot
• 1/4 cup grated red cabbage
• 1 tbsp green onion
• 2 tbsp roasted peanuts (crushed)

Peanut Sauce*:

• 2 tablespoon peanut butter
• 1/2 tsp seasme oil (any oil works)
• 1/2 tsp soy sauce
• 1 tsp sugar
• 1 tsp lemon juice
• 1/4 cup water
• salt and pepper (to taste)

Instructions:

1. Remove all the water from the tofu. Then, press the tofu under anything heavy for 30 minutes.
2. Slice the tofu into thin slices and saute for 3 minutes. Cool for 5 minutes.
3. Mix all the salad ingredients except the peanuts in a bowl.
4. For Peanut Sauce: Mix the sauce ingredients together in a small bowl.
5. Place the salad on a plate. Top with the peanut sauce and crushed peanuts. Serve immediately. 

*Peanut sauce can be refrigerated for up to a week.

Strawberry Salad

  
Ingredients:

• 1 bunch chopped lettuce leaves
• 2 cups Strawberry, sliced
• 1 tablespoon Olive Oil
• 1 tablespoon Balsamic Vinegar
• Salt & Pepper (to taste)
• 3 tablespoon sliced salted Almonds
• 1 tablespoon Strawberry Jam

Directions:

1. Toss lettuce and strawberry in the bowl.
2. Mix the oil, balsamic vinegar, salt, pepper, and jam, and drizzle it over the lettuce and strawberry.
3. Add the almonds and serve.

Kiwi Salad

Ingredients:

• 2 kiwis, rinsed
• 5 mini bell peppers, rinsed
• 1 Persian cucumber, rinsed

Directions:

1. Chop the bell peppers and cucumber into small, square pieces.
2. Peel the kiwi and chop into small pieces.
3. Mix everything together and serve.

Spinach, Lettuce, and Orange Salad

Ingredients:

• ½ pack Spinach
• 1 bunch Lettuce
• 3 Mandarin Oranges, peeled and skin removed
• 2 tablespoon Almonds, sliced and toasted
• 1 tablespoon Olive Oil
• 1 Tablespoon Lemon Juice
• 1 teaspoon Sugar
• ½ teaspoon poppy seed
• 1 teaspoon Mustard
• Salt and Pepper (to taste)
• 1 teaspoon Mango Vinegar

Directions:

1. Mix Spinach, Orange, and Lettuce in bowl.
2. In a separate bowl, mix the Olive Oil, Lemon Juice, Musturd, Sugar, Poppy Seed, and Mango vinegar.
3. Pour dressing into main bowl.
4. Add toasted nuts and mix.
5. Serve.

Apple Salad

Salad:

• ½ pack spinach
• 1 bunch lettuce
• 1 crispy apple
• 1 handful walnuts, toasted
• 2 tablespoon goat cheese

Dressing:

• 2 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon lemon juice
• 1 teaspoon sugar
• salt and pepper (to taste)

Directions:

1. Mix Spinach, Apple, and Lettuce in bowl.
2. In a separate bowl, mix the dressing.
3. Pour dressing into main bowl.
4. Add walnuts and goat cheese.
5. Mix and serve.

Greek Salad

Ingredients:

Salad:

• 1 bunch lettuce
• 1 cucumber (washed and chopped in round slices
• 1 tomato (washed and chopped in small pieces)
• 1 tablespoon chopped olives
• 2 tablespoon feta/goat cheese

Dressing:

• 2 tablespoon olive oil
• 1 clove garlic (chopped)
• 1 tablespoon lemon juice
• salt and pepper (to taste)
• 1 teaspoon dry crushed oregano

Directions:

1. Arrange all the salad in a bowl.
2. In a separate bowl, mix the dressing.
3. Pour dressing into main bowl.
4. Mix and serve.

Romaine Salad with a Mexican twist.

Salad:

• 2 cups chopped romaine lettuce
• ½ cup fresh/frozen corn kernels
• 1 cup tomato, chopped
• ½ cup pinto beans, rinsed and drained

Dressing:

• 1 ripe avocado
• ¾ cup prepared salsa
• ½ cup yogurt
• 3 tablespoons lemon juice
• 4 drops Tabasco sauce (optional)
• Salt and Pepper (to taste)
• ¼ cup chopped green onion
• ¼ cup chopped cilantro
• about 20 crushed tortilla chips (optional)

Directions:

1. Arrange all the salad in a bowl.
2. Sprinkle the green onion and cilantro over the salad.
3. Mash avocado in separate bowl and add salsa, yogurt, and lemon juice.
4. Season with hot sauce (optional) and Salt and Pepper, if desired.
5. Pour dressing over salad, toss well, and top with chips.