Fresh Mango and Blueberry Salad with Honey-Lime Chia dressing

Spring time says "Fresh Salads" to me!

Today's salad for lunch included fresh and creamy Ataulfo Mangoes. Right now I can get Ataulfo Magoes for pretty cheap at H-E-B so we're buying lots! My kids could eat them all in one day if I let them, they are so sweet!
Making up new salads is fun and we are constantly adding new foods together in this house.

We happened to run out of dressing today too, hey it happens with 8 eaters, however this salad is actually sweet enough that it does not actually "need" a dressing, but I went  ahead and put a few sweet and sour flavors together for those who have to have the dressing, and now we have a new dressing that goes nicely on any light and fruity salad, yum!

Mango Berry Salad

In a bowl add 

Spinach

Red leaf lettuce, torn

Fresh blueberries (or any berries)

Ataulfo Magoes, cored and cubed 

Raw Pecans

Raw Sunflower seeds 

Sprinkle of Sea Salt

*Quinoa is an optional addition and a nice filler if you need more- it's great warm or cold in this one.

Honey-Lime Chia Dressing 
1/3 C Honey
2 Small Limes, squeezed (about 1/4 C)
1/4 C Olive Oil
1 T Chia seeds
I put all the ingredients in a honey container and shook it up.
*It is best after the Chia seeds have sprouted a little- at least 15 minutes.

Lightly Drizzle over fresh salad and enjoy!

With Quinoa

Strawberry-Quinoa Salad

This salad has become a family favorite for almost a year now! It is light, sweet and salty and is almost like a "dessert" salad. The mixture of flavors with all the toppings almost taste like a raw cheesecake, yum!

I have decided after 7 years of only posting raw recipes, to include other plant-based recipes that our family has come to love. I hope they will inspire you on your own health journey!

A quick update on my health. By avoiding all the nightshades and many other foods on my weak allergy foods list,  all except for wheat and tomatoes are cleared now. Our bodies are amazing! I have also started taking a probiotic and magnesium/calcium to boost my immunity and hopefully help with my gut healing.

Back to the Salad~

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Strawberry Quinoa Salad

Ingredients:

Organic Baby Spinach

Quinoa- cooked

Fresh Strawberries, cut up

Raisins

Raw sunflower seeds or Almonds

Cashew Parmesan

Avocado (optional)

Lemon-Agave Dressing

Quinoa (pronounced keen-wa)

Quinoa is similar to rice and can replace rice in almost any recipe. It is a complete protein and my very favorite grain because of it's light, fluffy and slightly nutty flavor. It goes well sprinkled over salads or as a main dish with veggies! I always make a big pot of it and serve half for dinner and save half for the next day!

1. To cook Quinoa rinse your desired amount once in a strainer with very small holes because the grains are so small and you do not want to lose them! 

2. Use twice as much water as quinoa +1C. Bring Quinoa to a boil.  

3. Turn to low for about 20 minutes. Stir only once or twice while it is cooking.

4. When it is almost done and you can’t see the water boiling on the sides, do NOT stir. Fluff up the sides a bit and let it sit 5-10 minutes then fluff up the top.

Cashew Parmesan 

This gives the salad the salty flavor and can sprinkled on any salad or cooked veggies and can be stored in the fridge in a container for a week. 

1 C Raw Cashews

1 T Nutritional Yeast

½ tsp. Sea Salt

Process until you have fine crumbs. Store in an airtight container in the fridge.

Lemon-Agave Dressing

½ C Lemon, juiced

½ C Agave

1/3 C Olive Oil

Shake together and use on any light salad for a sweet dressing.

Layer the salad starting with the Spinach. Add the quinoa, sliced strawberries, raisins, seeds, parmesan, avocado (if using) and top with dressing.

The great part about this salad is that you can make as much quinoa as you need for your family and save it and the other toppings for later!  We also love this salad because sometimes the littles want separate piles of quinoa, strawberries and a few toppings.

I hope you enjoy this family favorite salad! 

Night-shade free Guacamole and Cauliflower "Rice" Taco Salad

I am convinced that avocados are one of the most perfect fruits when ripe!
I have loved a good guacamole for years, but I almost always added chunks of tomato and red bell peppers. This new version is great and I even added more dark leafy greens in it for texture and benefits. I hope you enjoy it as much as I did!
*Remember this is Family Size!

3 Avocadoes
1Tbsp of Lime
1/4 C Kale
1/4 Red Onion, minced
1 Small Garlic
1/8 tsp Cumin
1/4 tsp Sea Salt

Add all to the food processor or just mash together with a fork or avocado masher.  It's great on a salad or to dip cucumbers in!

While I made organic brown rice and black beans for my family to put on our taco salad, I tried making "cauliflower rice" for the first time, which is just cauliflower in the food processor until it resembles a small rice. It was not bad and mixed in the salad I actually really liked it.

Night-shade free Taco Salad 

Chopped Romaine

Sliced Cucumbers

Kalamata Olives

Guacamole

Cashew Dressing

Fresh Cesar Salad with Raw Creamy Red Pepper Dressing

This is simple salad with a fun creamy and cheesy-red pepper dressing. Great for any dinner and with so many options for more topping to add to the salad.

Red Pepper Dressing
2 C Cashews, quick soaked in warm water 10-15 minutes
1 Medium Red Pepper, cored
3/4 T Sea Salt
1 T Nutritional Yeast
1 Lemon, Juiced
1 1/2 C Water
Blend on "dressing" or high until smooth and creamy.
Transfer to dressing bottles and store in the fridge until ready to use.

For the Salad
Fresh Romaine, chopped
Shredded Carrots
Grape Tomatoes, halved
Cucumber, sliced
Cauliflower Flourets
Sliced Red Pepper

Optional other great topping for this are hemp seeds, sliced red onion, avocado, and walnuts.
Serve and enjoy!

Raw Chinese Cabbage Salad with Sweet Red Pepper and Ginger Dressing

 Every year we let the kids pick out new foods or we bring ones home that we haven't tried for a while. Last week radishes, (not common at our house), sugar-snap peas and fresh ginger made it in the cart. I knew I wanted to make some kind of a fresh Chinese Salad. I have also been experimenting with salt-free dishes-it's harder than I expected, but I know it's better for us. Well, the salad turned out light, crunchy, and wonderful with a slightly spicy, yet sweet coating from the dressing.

Chinese Cabbage Salad
3 C Kale, washed, torn into bite-size pieces and massaged for a better flavor
1/2 Head of Cabbage, I used red, either type works
1/4 tsp Sea Salt
1 C Sugar-Snap Peas
1/2 Red Bell Pepper, chopped
5 Radishes, sliced
1/2 Carrots, shredded
1 Avocado
1/4 C Sesame Seeds

Sweet Red Pepper and Ginger Dressing
1/2 C Cold Pressed Ext. Virgin Olive Oil
1 Red Bell Pepper
1/4 in. Fresh Ginger, minced
1 Med. Garlic Clove, pressed
2 T Apple Cider Vinegar
1/4 Raw Honey
Blend together until smooth and there are no pepper chunks. It's okay if there are little pieces.

In a big salad bowl toss together Kale, Salt, and Cabbage with your hands. Add peas, peppers, radishes, and carrots.
Add 1 C of dressing to the salad.
Toss together lightly and top with cubed avocado and sesame seeds.
Store the rest of the dressing in an airtight bottle in the fridge. It keeps 4-5 days.
Serve with chopsticks and fresh Pineapple on the side if so desired and Enjoy.