Tuesday, March 13, 2012

Broccoli Salad with Avocado

This is such a simple supper that I have made it twice in two weeks. With the weather getting warmer, it keeps the kitchen cool and gets some raw goodness into our bodies. It's also the perfect combination of crunchy and smooth.

1 Tablespoon whole grain mustard
juice of 1 lemon
4-5 Tablespoons extra virgin olive oil
1-2 teaspoons honey
1-2 bunches broccoli crowns, chopped
1-2 carrots, chopped
1-2 celery stalks, chopped
red onion to taste, chopped
1 can tuna, drained
1/4 cup raw almonds, dry roasted in skillet
1-2 avocado, sliced

  1. Combine first 4 ingredients in a jar with tight fitting lid, shake mightily, and set aside to let the flavors infuse.
  2. Place next 5 ingredients in a medium bowl and toss.
  3. Taste dressing and adjust.
  4. Pour appropriate amount over salad. Toss to coat.
  5. Top with almonds and avocado slices.
  6. Enjoy!

Tuesday, March 6, 2012

Chicken Salad--hold the mayo

Love, love, love pulling together a leftover meal that doesn't feel like leftovers. This one came together beautifully and tasted even better than it looked.

3 Tablespoons brown rice vinegar
2 Tablespoons soy sauce (I used Tamari)
2-3 teaspoons freshly grated ginger
1 Tablespoon evaporated cane juice (sugar)
1/4 cup Wildtree Garlic Grapeseed Oil* or canola or sesame oil
leftover chicken, cut into small pieces
carrots, finely chopped
celery, finely chopped
red onion, finely chopped
mango, finely chopped
cabbage, shredded (didn't have this on hand, but it would be so good)
salad greens
peanuts, optional

*email here to order.

  1. Prepare salad dressing first by combining first 5 ingredients in a jar with tight fitting lid. Shake to mix and set aside.
  2. Combine remaining ingredients, except salad greens and peanuts, in large bowl. Toss to mix.
  3. Give the dressing another shake and pour over salad. Toss to evenly coat.
  4. Serve over salad greens topped with peanuts.
  5. Enjoy!