Crispy Kale Salad with Spicy Avocado Dressing

Crispy Kale Salad with Spicy Avocado Dressing
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients

Salad

  • 1 bunch kale, leaves torn into bite-size pieces (approximately 8 cups)
  • [q:1/8] cup avocado oil
  • 1 yellow bell pepper, seeded and sliced into strips
  • [q:1/4] cup pumpkin seeds

Dressing

  • 1 avocado
  • [q:1/4] cup plain yogurt
  • [q:1/4] cup lime juice
  • 1 jalapeño pepper, chopped*
  • [q:1/4] cup chopped cilantro
  • Salt and freshly ground black pepper
Directions
  1. Preheat oven to 400°.
  2. Make salad: In a large bowl, rub kale leaves with oil.
  3. Transfer kale leaves to a roasting pan and roast for 12 minutes, or until leaves become crispy and slightly browned. Set kale leaves aside.
  4. Make dressing: In a high-speed blender or food processor, blend avocado, yogurt, lime juice, jalapeño, and cilantro until mixture is smooth. Add salt and pepper to taste.
  5. Divide crispy kale leaves, sliced bell pepper, and pumpkin seeds among 4 bowls. Drizzle with dressing and serve immediately.
Nutrition Info
229 Calories, 6 g Protein, 13 g Carbohydrates, 6 g Fiber, 19 g Total fat (3 g sat), 316 mg Sodium, [nutrition:5] Vitamin C, K, [nutrition:2] Vitamin A, B6, Folate, Magnesium, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), E, Iron, Potassium, Zinc

Roasted Trout with White Bean and Tomato Salad

Roasted Trout with White Bean and Tomato Salad
Prep Time
45 minutes prep time
Number of Servings
4
Ingredients
  • 2 shallots
  • 2  garlic cloves
  • Fresh rosemary
  • 2 Tbsp capers
  • 3 lemons, divided
  • 12 oz cherry tomatoes 
  • Fresh parsley
  • [q:1/2] cup extra-virgin olive oil, divided
  • 4 (7- to 10-oz) boneless, butterflied whole trout
  • Salt and pepper
  • 2 (15 oz) cans cannellini beans
Directions
  1. Prep vegetables and aromatics: Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 450°. Mince shallots and garlic. Mince 4 teaspoons of the rosemary. Rinse capers and then chop. Squeeze [q:1/4] cup lemon juice from 2 lemons. Cut remaining lemon into wedges. Cut tomatoes in half. Chop [q:1/4] cup of the parsley. 
  2. Make dressing: Whisk [q:1/4] cup of the oil, the shallots, garlic, rosemary, capers, and lemon juice together in a large bowl.
  3. Season trout: Pat trout dry with paper towels and season with salt and pepper.
  4. Heat oil: Add remaining [q:1/4] cup oil to preheated baking sheet, tilting to coat evenly, and return to oven for 4 minutes.
  5. Roast trout: Carefully place trout, skin-side down, on hot baking sheet; return to oven and cook until trout flakes apart when gently prodded with a paring knife, 7 to 9 minutes.
Nutrition Info
Per serving: 1,162 Calories, 92 g Protein, 142 g Carbohydrates, 36 g Fiber, 28 g Total fat (5 g sat), 538 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B3 (niacin), B6, B12, C, D, E, K, Calcium, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, [nutrition:4] Vitamin B2 (riboflavin), [nutrition:2] Vitamin A

Peach Panzanella

Peach Panzanella
Prep Time
30 minutes, plus 1 hour sit time
Number of Servings
6
Ingredients
  • 2 lb ripe peaches, pitted and sliced
  • 1 medium red onion, thinly sliced
  • 1 garlic clove, lightly smashed
  • 5 Tbsp extra-virgin olive oil, plus more for grill
  • 3 Tbsp red-wine vinegar
  • Coarse salt and freshly ground pepper
  • 5  slices (each 1-inch thick) day-old Tuscan-style bread
  • 4 Kirby cucumbers (about 12 oz), peeled and sliced
  • 1 cup fresh basil leaves
Directions
  1. Place peaches, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over peach mixture. Season with salt and pepper and toss to combine. Let stand, covered, in a cool place, at least 1 hour or up to 4 hours.
  2. Heat grill to medium-high. Lightly oil grates. Grill bread, turning once, until crisp and grill marks appear, 2 to 3 minutes. Remove from heat and rub lightly with garlic (from marinade), if desired. Tear bread into bite-size chunks.
  3. Before serving, add cucumbers, basil, and bread to peach mixture. Toss to coat bread thoroughly. Season with salt and pepper, and remove garlic clove before serving.
Nutrition Info
267 Calories, 6 g Protein, 35 g Carbohydrates, 5 g Fiber, 13 g Total fat (2 g sat), 321 mg Sodium, [nutrition:5] Vitamin K, [nutrition:2] Vitamin C, E, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, Calcium, Folate, Iron, Magnesium, Potassium, Zinc

Frisée Salad with Avocado Kefir Goddess Dressing

Frisée Salad with Avocado Kefir Goddess Dressing
Prep Time
45 minutes
Number of Servings
Serves 4
Ingredients

  • Onion

    • 1 small red onion, thinly sliced 
    • Juice of 1 lime 
    • Pinch of kosher salt 

  • Dressing 

    • [q:1/2] cup organic plain whole-milk kefir 
    • 1 medium avocado, pitted and peeled, divided
    • 2 Tbsp lemon juice 
    • 1 bunch fresh chives 
    • [q:1/2] cup loosely packed fresh tarragon leaves 
    • 1 bunch fresh parsley (1 inch of stems trimmed and discarded) 
    • 1 clove garlic, peeled 
    • Sea salt 
    • [q:1/4] cup extra-virgin olive oil 

  • To Serve

    • 1 head frisée, roughly chopped 
    • 1 head green or red leaf lettuce, torn into small pieces 
    • 1 cup radishes, quartered
Directions

  1. Onion

    1. Soak onion in lime juice and salt for 30 minutes. Drain and discard liquid.

  2. Dressing

    1. In a blender, combine kefir, half of avocado, the lemon juice, chives, tarragon, parsley, garlic, and pinch of sea salt.
    2. Purée and, with the blender running, drizzle oil in slowly, until dressing is smooth and has a beautiful dark avocado green color. Taste and add more salt if needed.

  3. To Plate

    1. In a large bowl, combine frisée, lettuce, drained onions, and radishes. Add goddess dressing to sides of bowl and mix well. Sea-son with more sea salt if needed.
    2. Transfer salad to a large platter and garnish with remaining avocado, sliced.
Nutrition Info
281 Calories, 6 g Protein, 18 g Carbohydrates, 7 g Fiber, 23 g Total fat (4 g sat), 359 mg Sodium, [nutrition:5] Vitamin C, K, [nutrition:4] Vitamin A, [nutrition:3] Vitamin B6, Folate, [nutrition:2] Vitamin B2 (riboflavin), E, Iron, [nutrition:1] Vitamin B1 (thiamine), B3 (niacin), Calcium, Magnesium, Phosphorus, Potassium, Zinc

Raw Broccoli Brilliance

Raw Broccoli Brilliance
Prep Time
30 minutes prep time + 30 minutes soak time for cashews
Number of Servings
serves 6 as a starter, 4 as a main
Ingredients

Dressing

  • [q:1/3] cup filtered water
  • [q:1/3] cup extra-virgin olive oil
  • [q:1/3] cup fresh lemon juice
  • 1 cup raw unsalted cashews, soaked*
  • [q:1/4] cup chopped cauliflower florets
  • [q:2 1/2] Tbsp apple cider vinegar
  • 2 Tbsp coconut sugar
  • [q:1 1/2] tsp prepared yellow mustard
  • 1 tsp natural salt
  • [q:1/4] tsp red pepper flakes

Salad

  • 6 cups finely chopped broccoli florets
  • 2 cups finely diced celery
  • 1 cup finely chopped green onion (white and green parts)
  • 1 cup sliced raw almonds
  • [q:1/2] cup shelled hemp seeds
  • [q:1/2] cup raw sunflower seeds
  • [q:1/2] cup raw pumpkin seeds
  • Natural salt
  • Freshly ground black pepper

Optional Boosters

  • 2 cups shelled raw edamame
  • [q:1/2] cup raw sprouted watermelon seeds
  • [q:1/2] cup golden raisins
Directions
  1. To make dressing: Throw all dressing ingredients into a blender and blast on high for about 1 minute, until smooth and creamy. Chill in fridge.
  2. To assemble salad: Toss broccoli, celery, green onion, almonds, hemp seeds, sunflower seeds, and pumpkin seeds, along with optional edamame, watermelon seeds, and raisin boosters.
  3. Add dressing and toss. Season to taste with salt and pepper.
Nutrition Info
715 Calories, 26 g Protein, 47 g Carbohydrates, 16 g Fiber, 51 g Total fat (6 g sat), 475 mg Sodium, [nutrition:5] Vitamin C, D, E, K, Folate, Magnesium, Phosphorus, Zinc, [nutrition:4] Vitamin B1 (thiamine), B2 (riboflavin), Iron, [nutrition:3] Vitamin B6, Potassium, [nutrition:2] Vitamin B3 (niacin), Calcium   

Lightened-Up Curried Chicken Salad

Lightened-Up Curried Chicken Salad
Prep Time
30 min prep time
Number of Servings
serves 6
Ingredients

Dressing

  • [q:1/3] cup mayonnaise
  • 1 avocado, peeled, pitted, and smashed
  • 2 Tbsp fresh lime juice
  • 2 Tbsp mango chutney
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp curry powder
  • [q:1/2] tsp salt
  • [q:1/4] tsp freshly ground black pepper

Salad

  • 4 cup diced, cooked chicken (preferably grilled)
  • [q:1/3] cup finely chopped red onion
  • [q:1/2] cup diced celery
  • [q:1/2] cup chopped cashews, toasted
  • 4 tsp dried goldenberries*
  • 1 Tbsp chopped fresh cilantro leaves, plus more for garnish
Directions
  1. Make dressing: Combine all dressing ingredients in a blender, and pulse until smooth. Or to prepare by hand, make sure avocado and chutney’s mango pieces are smashed smooth (you can use a fork to do this), and then whisk all dressing ingredients together in a medium bowl. Taste dressing and adjust seasoning to your liking.
  2. In a serving bowl, stir together chicken, onion, celery, cashews, goldenberries, and cilantro. Toss with just enough dressing to coat. Taste and add more if necessary.
  3. Garnish with extra cilantro to serve. This salad may be made an hour ahead of serving and refrigerated to chill.
Nutrition Info
442 Calories, 34 g Protein, 14 g Carbohydrates, 4 g Fiber, 28 g Total fat (6 g sat), 398 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, [nutrition:4] Phosphorus, [nutrition:2] Vitamin B1 (thiamine), B2 (riboflavin), B12, [nutrition:1] Vitamin E, K, Folate, Iron, Magnesium, Potassium, Zinc

Spiral Pasta Salad with Tofu Feta

Spiral Pasta Salad with Tofu Feta
Prep Time
2 hours 10 minutes plus 10 minutes Cook time
Number of Servings
Serves 5
Ingredients
  • 12 ounces Eden Kamut Spirals, 1 package
    • or any Eden Spiral Pasta
  • [q:1/2] pound organic tofu feta (see notes)
  • 3 Tbsp Eden Extra Virgin Olive Oil
  • 6 Tbsp Eden Red Wine Vinegar
  • 2 cloves garlic, minced
  • [q:1/4] tsp freshly ground black pepper
  • 1 cup organic cherry tomatoes, sliced in half
  • [q:1/2] cup pitted Kalamata or any black olives, rinsed
  • [q:1/4] cup fresh basil, finely chopped
  • 2 cups baby salad greens
Directions
  1. Cook pasta as package directs, rinse quickly, drain and place in a large mixing bowl.
  2. Whisk together the olive oil, vinegar, garlic and pepper. Pour over pasta.
  3. Mix in tomatoes, olives, and fresh basil. Place the salad on top of the baby salad greens or mix in.
  4. Crumble the tofu feta over the salad. Serve room temperature or chilled.
Nutrition Info
363 calories, 12 g fat (29% calories from fat), 12 g protein, 56 g carbohydrate, 7 g fiber, 0 mg cholesterol, 215 mg sodium

Spicy Watermelon Salad

Spicy Watermelon Salad
Prep Time
40 minutes prep time
Number of Servings
serves 2
Ingredients

For the Dressing:

  • 1 small grapefruit (preferably red)
  • 1 small jalapeño, seeded and thinly sliced
  • Pinch sea salt

For the Salad:

  • 1 small bunch watercress
  • 1 small bunch arugula
  • 2 cups coarsely cubed watermelon
  • 1 medium avocado, pitted, peeled, and sliced
  • 4 mint sprigs, coarsely chopped
  • 1 Tbsp olive oil
  • Fresh lime juice
  • Slivered almonds (optional)
  • Pink Himalayan salt
Directions
  1. Make dressing: Roll grapefruit back and forth on a cutting board and then cut it into quarters. Use your hands to squeeze juice of grapefruit into a small bowl. Add jalapeño and sea salt. Set aside for at least 20 minutes to allow heat of jalapeño to infuse grapefruit dressing.
  2. Meanwhile, make salad. On a large serving platter, arrange watercress and arugula so they cover most of platter. Add watermelon and layer avocado slices on top.
  3. Gently strain grapefruit dressing over salad, reserving jalapeños, being sure to cover watermelon and avocado but not drown watercress. Place jalapeños around edges of platter.
  4. Sprinkle mint over top and finish with a drizzle of oil, a squeeze of lime juice, almonds (if using), and a pinch or two of pink Himalayan salt. Serve immediately.
Nutrition Info
387 Calories, 10 g Protein, 39 g Carbohydrates, 12 g Fiber, 26 g Total fat (3 g sat), 643 mg Sodium, [nutrition:5] Vitamin C, K, Folate, [nutrition:4] Vitamin B6, E, [nutrition:3] Vitamin A, B2 (riboflavin), Calcium, Magnesium, Phosphorus, Potassium, [nutrition:2] Vitamin B1 (thiamine), B3 (niacin), [nutrition:1] Iron, Zinc

Cucumber and Vinegar Salad

Cucumber and Vinegar Salad
Prep Time
5 min prep time
Number of Servings
serves 2
Ingredients
  • 1 cup diced cucumber
  • 1 tsp balsamic vinegar
Directions
  1. Toss cucumber with balsamic vinegar.
  2. Serve.
Nutrition Info
9 Calories, 2 g Carbohydrates, 2 mg Sodium, [nutrition:1] Vitamin K

Green Bean, Artichoke, and Grapefruit Salad with Olives & Rosemary

Green Bean, Artichoke, and Grapefruit Salad with Olives & Rosemary
Prep Time
25 min prep time
Number of Servings
serves 2
Ingredients

The Salad

  • 10 oz trimmed green beans
  • 1 pink grapefruit
  • 4 artichoke hearts, preserved in olive oil, cut into quarters
  • 8 black olives, preferably Kalamata

The Dressing

  • 3 Tbsp olive oil
  • 3 Tbsp freshly squeezed orange juice
  • 1 heaping tsp finely chopped fresh rosemary
  • Fine sea salt
  • Ground black pepper

The Topping

  • A few fresh rosemary needles (from a sprig of rosemary)
  • A few black peppercorns, crushed with a mortar and pestle
Directions
  1. Bring a large pot of salted water to a boil and blanch green beans for 4 to 5 minutes or until al dente (cooking time can vary depending on freshness of beans). Drain and quickly rinse them with cold water. Set aside. You can prepare beans in advance and keep them covered in fridge.
  2. To cut grapefruit into segments, first peel off outer skin and then cut off white pith. Working over a bowl, hold grapefruit in one hand and use a small, sharp knife to cut between membranes and release segments into bowl.
  3. For dressing, whisk together oil, orange juice, and rosemary. Season to taste with salt and pepper.
  4. In a large bowl, toss together green beans, grapefruit, artichokes, and olives. Drizzle dressing over salad, sprinkle with a few rosemary needles and crushed pepper-corns, and serve immediately.
Nutrition Info
342 Calories, 7 g Protein, 36 g Carbohydrates, 11 g Fiber, 22 g Total fat (3 g sat), 766 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin K, Folate, [nutrition:2] Vitamin B1 (thiamine), B6, E, Magnesium, Phosphorus, [nutrition:1] Vitamin A, B2 (riboflavin), B3 (niacin), Calcium, Iron, Potassium
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