Healthy Salad Recipes

Remember to use organic and local produce whenever possible . If you can't buy organic, I recommend using a produce wash to remove dirt, pesticide residues, and other things you don't want to add to your healthy salad recipes.

Green Salad with Apple and Pumpin Seeds
1 bunch or several cups of arugula
1 head of red leaf lettuce
2 scallions
1-2 apples, cored
1/2 cup parsley

Dressing:
4 Tb. olive oil
2 Tb. raw apple cider vinegar, homemade herbal vinegar, fresh lemon juice, or balsamic vinegar
1/2 Tb. raw honey-optional

Garnish:
1/2 cup pumpkin seeds, soaked for six hours if possible, then toasted in a hot skillet for 1 minute, being careful not to burn
1/4 cup crumbled raw cheese or goat cheese-optional

Directions:
Wash, dry, and chop all ingredients. Sprinkle with a pinch of Himalayan or sea salt and mix well. Combine in a bowl or arrange on a serving platter. Mix the dressing, then drizzle over the salad and mix well. Garnish with the toasted pumpkin seeds and optional cheese. Serves 2-4.

Green Salad with Pear, Avocado, Pecans and Basil Dressing
4 cups baby spinach or mesclun (mixed baby greens)
1 pear
1 avocado

Dressing:
4 Tb. olive oil
2 Tb. raw apple cider vinegar, homemade herbal vinegar, fresh lemon juice, or balsamic vinegar
1/2 cup fresh basil
1 small clove garlic
1/2 Tb. raw honey-optional

Garnish:
1/2 cup pecans, soaked for six hours if possible, then toasted in a hot skillet for 1 minute, being careful not to burn

Directions:
Wash and dry salad greens and arrange them in a bowl or on a serving platter. Sprinkle with a pinch of Himalayan or sea salt and mix well. Chop the pear and the avocado and mix with the greens. Mix the dressing, in a blender if desired, then drizzle over the salad and mix well. Garnish with the toasted pecans. Serves 2-4.

Nutty Marinated Kale Salad
1 bunch of kale, preferable the Lacinato ("dinosaur") variety
1 bunch of watercress
2 stalks celery, chopped
2 shallots, chopped fine
½ cup pine nuts

Dressing:
6 Tb. olive oil
3 Tb. balsamic vinegar, raw apple cider vinegar, homemade herbal vinegar or fresh lemon juice
2 Tb. raw honey

Directions
Rinse and dry the kale and watercress. Remove any tough stems from the kale. Chop leaves into bite-size pieces or shred the kale with a knife or food processor. Arrange in a bowl and add the celery, shallots, and pine nuts. Mix the dressing ingredients and add to the salad. Mix very well, “massaging the greens” with very clean hands, if possible. Allow the salad to marinate in the refrigerator for 30 minutes -2 hours before eating. Serves 3-4.

Arugula, Fig, and Walnut Salad
4 cups arugula
2 cups romaine lettuce
1 red bell pepper
4 radishes
4 fresh or dried figs

Dressing:
4 Tb. olive oil
2 Tb. raw apple cider vinegar, homemade herbal vinegar, fresh lemon juice, or balsamic vinegar

Garnish:
½ cup walnuts, soaked for six hours if possible, then toasted in a hot skillet for 1 minute, being careful not to burn

Directions:
Wash, dry, and chop all ingredients. Sprinkle with a pinch of Himalayan or sea salt and mix well. Combine in a bowl or arrange on a serving platter. Mix the dressing, then drizzle over the salad and mix well. Garnish with the toasted walnuts. Serves 2-4.

Here are some additional great healthy salad recipes:

Napa Cabbage Salad with Cilantro, Ginger, and Figs
Beet Salad with Organic Greens, Pumpkin Seeds, and Goat Cheese
Bitter Greens Salad with Walnuts and Blue Cheese
Tomato Basil Salad
Summer Herb Salad
Black Bean Quinoa Salad
Fennel Rice Salad
Greek Salad with Purslane
Brussels Sprouts Salad
Edamame Salad
Spinach Salad with Figs
Sesame Chicken Salad