With these options, you'll never eat a sad salad again!

Thai Brussels Sprout Salad

Thai Brussels Sprout Salad
Prep Time
25 minutes
Number of Servings
6
Ingredients
  • [q:1/3] c fresh lime juice 
  • 3 Tbsp Asian fish sauce 
  • 3 red Thai chilis, minced 
  • 1 Tbsp turbinado sugar 
  • [q:3/4] lb Brussels sprouts, thinly sliced (about 5 c) 
  • 2 Honeycrisp apples, cored and chopped 
  • 1 c mixed chopped cilantro and basil 
  • Salt and pepper
Directions
  1. In a large bowl, mix lime juice with fish sauce, chilis, and sugar until sugar dissolves. 
  2. Add Brussels sprouts, apples, and herbs. Season with salt and pepper. Toss to coat. Serve.
Nutrition Info
Per serving: 79 Calories, 4 g Protein, 18 g Carbohydrates, 4 g Fiber, 472 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin A,[nutrition:1] Vitamin B6, Folate, Manganese, Potassium

Kale Salad with Mustard Dressing

Kale Salad with Mustard Dressing
Prep Time
15 minutes
Number of Servings
4
Ingredients

Salad

  • 4 cups kale, (1 bunch) remove hard stems and discard
  • 1 quart water, for blanching kale
  • 1 tsp fresh lemon juice
  • 2 pinches EDEN Sea Salt
  • 1 cup seedless red grapes, halved
  • [q:1/2] cup seedless green grapes, halved
  • 1 ripe avocado, seeded, peeled, sliced
  • [q:1/4] cup pine nuts, lightly dry pan roasted

Dressing

Directions
  1. Bring water to a boil in a medium saucepan.
  2. Add the kale and blanche 3 to 4 minutes.
  3. Remove, drain, and rinse under cold water to set the bright green color.
  4. Using a knife, slice the kale into small pieces. Place the kale in a mixing bowl and add the lemon juice and pinches of sea salt.
  5. Using your hands, massage the lemon juice and salt into the kale to help soften the leaves. Let sit while you prepare the dressing.
  6. Place all ingredients for the dressing into a blender and pulse until creamy. Pour into a serving container.
  7. Place the grapes in the bowl with the kale and toss.
  8. Add the avocado and gently toss.
  9. Place the salad in a serving bowl and garnish with pine nuts.
  10. Spoon the dressing over the salad before eating.
Nutrition Info
Per serving: 313 calories, 26g fat (69% calories from fat), 6g protein, 21g carbohydrate, 4g fiber, 0mg cholesterol, 289mg sodium

Black Lentil and Salsa Verde Salad

Black Lentil and Salsa Verde Salad
Prep Time
45 minutes
Number of Servings
4
Ingredients
  • [q:1/2] cups dried Puy or other lentils
  • 1 tsp rice wine vinegar
  • 3 Tbsp chopped sorrel leaves*
  • [q:2/3] cup mint leaves
  • [q:2/3] cup cilantro
  • [q:1/4] cup olive oil
  • Finely grated zest and juice of 1 lime
  • [q:1 1/2] cups cherry tomatoes, chopped
  • Sesame oil, for griddling
  • 2 cups chopped asparagus
  • Himalayan pink salt

Mint Yogurt (optional)

  • [q:1/2] cup coconut milk yogurt
  • [q:2/3] cup mint leaves
  • [q:1/4] tsp smoked paprika
Directions
  1. Cook lentils according to package instructions. When cooked, stir in vinegar and set aside.
  2. Next, make Salsa Verde. Put sorrel leaves, mint, cilantro, oil, and lime juice into a food processor or blender. Pulse until you get a chunky texture. Alternatively, chop and combine them by hand.
  3. Transfer Salsa Verde to a bowl and stir in chopped tomatoes. Add a splash of sesame oil to a grill pan over high heat and grill asparagus on each side until soft and striped with lovely dark charcoal lines.
  4. Put lentils on a serving plate and season with salt. Then, pile Salsa Verde and tomato mixture along with asparagus on top, with a final garnish of lime zest. If you’d like to serve this salad with Mint Yogurt, simply mix all Mint Yogurt ingredients together in a separate bowl and serve alongside.
Nutrition Info
361 Calories, 17 g Protein, 36 g Carbohydrates, 13 g Fiber, 19 g Total fat (3 g sat, 10 g mono, 2 g poly), 117 mg Sodium, [nutrition:4] Vitamin K, Calcium, Iron, [nutrition:2] Vitamin A, C, Copper, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B6, Biotin, Folate, Manganese, Molybdenum, Phosphorus

Citrus Salad with Honey-Mint-Lime Syrup

Citrus Salad with Honey-Mint-Lime Syrup
Number of Servings
Serves 6
Ingredients

Syrup:

  • [q:1/4] cup honey
  • [q:1/4] cup fresh lime juice
  •  2 Tbsp mint, chopped

Salad:

  • 2 navel oranges
  • 1 white grapefruit
  • 2 pink or red grapefruits
Directions
  1. Cut and peel, removing white pith of oranges and grapefruits.
  2. Cut between membranes to release citrus segments and add all fruit to a large bowl. (Can prepare this a day ahead of time and refrigerate.).
  3. In a medium bowl, whisk honey, lime juice and mint together.
  4. Pour honey mint syrup over prepared fruit and toss gently until all fruit is combined and coated.
  5. Let citrus salad stand for about 15 minutes to allow flavors to blend.
  6. Cover and refrigerate until chilled. Garnish with mint before serving.
Nutrition Info
114 Calories, 1 g Protein, 0 mg Cholesterol, 30 g Carbohydrates, 24 g Total sugars (12 g Added sugars), 3 g Fiber, 0 g Total fat (0 g sat), 1 mg Sodium, [nutrition:5] Vitamin C

Pasta Salad with Grilled Summer Vegetables

Pasta Salad with Grilled Summer Vegetables
Prep Time
40 minutes
Number of Servings
4
Ingredients
  • 8 oz radiatore or other small pasta 
  • [q:1/3] cup plus 2 Tbsp olive oil 
  • 3 Tbsp cider vinegar 
  • [q:1/2] tsp sugar 
  • [q:1/2] tsp salt 
  • [q:1/4] tsp dry mustard 
  • [q:1/8] tsp freshly ground black pepper 
  • 1 cup halved cherry tomatoes 
  • [q:1/4] cup chopped fresh parsley or basil 
  • 1 small zucchini, cut into [q:1/4] inch slices 
  • 1 small yellow squash, cut into [q:1/4] inch slices 
  • 1 red bell pepper, seeded and diced 
  • 1 red onion, diced 
  • 1 cup white mushrooms, quartered or sliced
Directions
  1. Preheat grill and lightly oil a grill basket. Bring a pot of salted water to a boil and cook pasta until it is al dente, about 10 minutes. Drain well and transfer to a large bowl. 
  2. In a small bowl, combine the [q:1/3] cup oil, vinegar, sugar, salt, dry mustard, and black pepper. Pour enough of dressing onto pasta to coat. Add cherry tomatoes and parsley and toss to combine. 
  3. In a separate bowl, combine zucchini, yellow squash, bell pepper, onion, and mushrooms. Add remaining 2 tablespoons oil and season with salt and black pepper. Toss to coat. Transfer vegetables to grill basket. Place grill basket onto hot grill and cook until vegetables are grilled on outside and slightly tender on inside, 12 to 15 minutes. Add grilled vegetables to pasta mixture and toss to combine.
Nutrition Info
Made with basil: 518 Calories, 10 g Protein, 0 mg Cholesterol, 63 g Carbohydrates, 7 g Total sugars (1 g Added sugars), 6 g Fiber, 26 g Total fat (4 g sat), 308 mg Sodium, [nut:5] Vitamin C, [nut:3] Vitamin B6, Phosphorus, [nut:2] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin E, Vitamin K, Magnesium, [nut:1] Vitamin A, Vitamin B2 (riboflavin), Folate, Iron, Potassium, Zinc

Mekabu Cucumber Orange Salad

Mekabu Cucumber Orange Salad
Prep Time
25 minutes
Number of Servings
6
Ingredients
Directions
  1. Quickly rinse the mekabu in a strainer under cold water, place in a bowl and cover with hot water.
  2. Soak for 10 minutes, drain and place back in the bowl.
  3. Cover with cold water and soak 5 minutes. 
  4. While the mekabu is soaking, slice the vegetables and fruit and place in a medium mixing bowl.
  5. When the mekabu is ready, drain well in a strainer and add to the mixing bowl.
  6. Combine the oil, vinegar and shoyu, mix and pour over the salad ingredients.
  7. Gently toss to mix. Serve.
Nutrition Info
60 calories, 5g fat (74% calories from fat), 1g protein, 3g carbohydrate, 1g fiber, 0mg cholesterol, 315mg sodium

Super Salad

Super Salad
Perfect for lunch
Number of Servings
Serves 1
Ingredients
  • 1 cup red leaf lettuce
  • 1 cup baby arugula
  • [q:1/4] cup diced baby carrots
  • [q:1/2] cup cucumber, chopped
  • [q:1/2] avocado, sliced into quarters
  • [q:1/2] cup chopped red bell pepper
  • 1 hard boiled egg, quartered
  • [q:1/3] cup chopped beets
  • [q:1/2] cup halved grape tomatoes
  • sliced leek for garnish
Directions
  1. Mix together in a serving bowl.
  2. Garnish with sliced leek.
Nutrition Info
354 Calories, 12 g Protein, 160 mg Cholesterol, 39 g Carbohydrates, 15 g Total sugars (0 g Added sugars), 14 g Fiber, 20 g Total fat (4 g sat), 159 mg Sodium, [nutrition:5] Vitamin A, Vitamin B6, Vitamin C, Vitamin K, Folate, [nutrition:3] Vitamin B2 (riboflavin), Vitamin E, Phosphorus, Potassium, [nutrition:2] Vitamin B1 (thiamine), Vitamin B3 (niacin), Iron, Magnesium, [nutrition:1] Vitamin B12, Calcium, Zinc

Watercress, Radish, and Feta Salad

Watercress, Radish, and Feta Salad
Prep Time
20 minutes
Number of Servings
2
Ingredients

Salad

  • 3 cups watercress, washed and dried
  • 8 radishes, thinly sliced
  • [q:3/4] cup crumbled feta cheese

Dressing

  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp freshly squeezed lemon juice
  • Sea salt and black pepper, to taste
Directions
  1. First, remove any tough, woody stems from watercress.
  2. Toss watercress and radishes in a medium salad bowl and add feta cheese.
  3. Drizzle olive oil and lemon juice over salad, and then season with a pinch of sea salt and a couple grinds of black pepper.
  4. Toss together and serve immediately.

Cucumber Salad

Cucumber Salad
Prep Time
20 minutes prep time + chill time
Number of Servings
6
Ingredients
  • 4 large cucumbers, sliced
  • [q:1/2] red onion peeled, very thinly sliced, rinsed in cold water and drained*
  • 3 Tbsp finely chopped fresh dill
  • 3 Tbsp finely chopped fresh mint leaves
  • 1 tsp sea salt
  • [q:1/4] cup white wine vinegar
  • 2 tsp sugar
  • [q:1 1/2] Tbsp vegetable oil
Directions
  1. Combine all ingredients in a large bowl.
  2. Mix well and refrigerate for at least 30 minutes or as long as 24 hours. (4 to 6 hours is best.)
  3. Adjust seasoning and serve well-chilled.
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