Related Posts

• First Harvest Salad with Green Garden Salad Dressing

  

  It’s summertime and that means it’s salad time! We love a big meal-sized salad anytime of the year, but there is something extra special about riding our cruiser bikes down to the farmer’s market and bringing home fresh greens and herbs.

• Kale & Sweet Potato Super Salad

  

  I love salads, no matter what the weather outside is like. Sunny, windy or snowing – give me a good salad, and I am happy! Salad does not mean a pile of greens and a boring dressing (although, as a side, I do enjoy this type of salad too), salad can be exciting and full of different flavors and textures. One of my favorite greens is kale, and I have already shared an amazing warm kale and chickpea salad with you. Here comes another one, also very winter-appropriate, featuring sweet potatoes and load of other delicious good-for-you ingredients. I always like to make sure I eat as many colorful foods throughout the day as possible. The colors in different plants are different phytonutrients – natural chemicals that help our bodies to fight diseases and stay healthy, and let’s be honest – they just taste amazing. In this salad pretty much all the colors are covered – kale for green, sweet potatoes for orange/yellow, red onion and pomegranate for red, apple for white and black beans, you guessed it, for black – so I can peacefully eat white bread for the rest of the day. Just in case – the last part about white bread was a joke. After a lunch that healthy, I always feel so good that I never crave anything unhealthy. Kale and Sweet Potato Super Salad

• Sweet Basil Summer Salad

  

  Nutritionist secret here: I used fresh basil for the first time and it was amazing!

• Watermelon Salad with Basil and Halloumi

  

  Salads have a reputation for being bland and boring. This is not how it should be because, in reality, they can be juicy, crispy, vibrant, and delicious – very far from boring. This bright watermelon salad here is a perfect example of an exciting salad. It is juicy and sweet from the watermelon, crunchy from the toasted pumpkin seeds, zingy from the lightly marinated red onions, and has enough substance to stand out as a main meal from the halloumi. In fact, I would never serve this salad as a side dish; it is way too perfect for giving it a supporting role instead of being a hero on its own. In case you wish to keep the salad fully vegan, feel free to swap out the halloumi to firm tofu, the dish might need a little more salt in this case, because tofu tends to be bland compared to salty halloumi. Watermelon Salad with Basil and Halloumi

• The Big Island Salad

  

  One of the staples of the Conscious Cleanse eating plan are great big meal-sized salads! When the weather heats up, standing over a hot stove to cook a meal is not ideal. So we wanted to share some of our favorite summertime salad recipes with you today! We love salads, but it’s easy to get tired of the same old salad day in and day out. The best way to keep coming back for more greens is to get creative with the salad dressing and toppings! All these salads use flavorful dressings plus unique and tasty toppings to upgrade your summer salad experience. This brand new recipe that’s exclusive to our online cleanse program. That’s right – if you become a Conscious Cleanse On Demand member, you’ll get access to recipes that are available just to YOU!

• Filing Chickpea Salad with Tahini Dressing

  

  Chickpeas are one of my favorite ingredients. They are extremely versatile, they work well in curries, vegetable patties, salads, and even in desserts. To be honest, sometimes I eat them straight out of a jar. Not often, but it does happen in some busy times when I don’t even have time to shop for fresh produce. Fortunately, I am quite good with time management and these times do not happen often. Besides – I don’t think that 10 minutes to prep a full meal is that much and this is about how long this simple recipe takes. If you are good with knives you most likely only need 5 minutes to make the salad. But even the most inexperienced cooks should be ready with the salad in 10 minutes. The secret to this recipe lays in the sauce. The combination of tahini, lemon, and yogurt is irresistible with just about anything and I often use it as a dip for fresh cucumber.