Raw Food Recipes - Salads

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New Recipes	Appetizers	Breads & Crackers	Salads	Soups & Entries	Desserts
Quinoa Salad Quinoa Mango Grapefruit Celery Green Radish Parsley Dill Olive oil Sea Salt Black Pepper 1/2 a glass of Quinoa grains stand over night in a warm water, rinse it, drain. Slice Mango into 1�� pieces. Peel Grapefruit and clean it it from the middle skins; break into smaller pieces. Dice Celery. Dice very thinly Green Radish. Cut Parsley and Dill. Mix everything together; add sea salt and black pepper; sprinkle with olive oil. Zucchini and Avocado Salad Corn Snow Peas Tomatoes Avocado Zucchini Onion Parsley Lemon juice Olive oil Sea Salt Black Pepper Cut, slice and dice everything. Then mix it up, sprinkle with salt, pepper, lemon juice and olive oil Watercress Salad Watercress Avocado Onion Pumpkin seeds That is the easiest salad to make! Wash the leaves, put them into a bowl. Dice onions. Cut avocado in half, scoop it with the spoon into the bowl. Sprinkle avocado with sea salt and black pepper and a few drops of lemon juice and olive oil. Mix up everything with your hands, separate into serving plates and top each serving up with pumpkin seeds Kale and Lentils Kale Sprouted Lentils Green onions Parsley Dill Sea salt Black pepper Olive oil Cut kale into small pieces, chop onions, parsley and dill. Add sprouted lentils (I decided to use orange ones to make slad more colorful). Add sea salt and pepper if you desire. Sprinkle with olive oil Salad with Spinach and Tofu Spinach Parsley Green onions Tofu Cherry Tomatoes Before you start making this salad, please, make the Vinaigrette first in order to let it stand for 5-7 minutes. Vinaigrette --- 1 clove of garlic 1 tea spoon mustard Juice of squeezed lemon ring Olive oil Bit up all ingredients together, let it stand while you are preparing salad. Salad with Spinach and sprouted Mung beans Spinach Alfalfa Sprouted green beans Olive or grapeseed oil Shred spinach; mix it with alfalfa and green beans. Sprinkle with oil Salad with Chickpeas Radishes Pickle Alfalfa sprouts Dill Parsley Kale Soaked Chickpeas Olive or Grapeseed oil Soak Chickpeas for a day or two, constantly changing and swirling water. Drain just before you are ready to make the salad. Cut radishes in half, and then slice them. Cut pickle in half lengthwise and then slice it too. Chop dill and parsley, add shredded kale. Mix up everything, sprinkle with olive oil and top up the dish with alfalfa sprouts Super Sprout Salad Mix of organic greens Sprouted Alfalfa Sprouted broccoli Cherry tomatoes The most important in this salad its dressing - Lemon Ginger Date Dressing - ½ tsp. ground cumin 200 g pitted dates 2 cloves of garlic 1 thumb of ginger ½ cup lemon juice 1 cup olive oil 1/8 cup soy sauce Warm water Soak dates, ginger and garlic in warm water, just covering the ingredients for one hour. Blend all this together in blender for 2 minutes on high. Add oil, lemon juice and soy sauce. Blend for 30 seconds. Add water to fill blender, blend for 1 minute. Bottle and refrigerate. Lentil Salad ¼ cup of Sprouted Lentils ¼ of Cabbage ½ cup chopped parsley 2 small beets Green radish Grapeseed oil Thinly shred cabbage, sprinkle it with lime juice and a pinch of sea salt. Let it stand for a few minutes aside. Rinse sprouted lentils, drain them, add shredded green radish and beets, chopped parsley and cabbage. Mix with grapeseed oil. Turnip Salad Mixed greens Turnip Mango Beets Grated ginger Lemon juice Simply mix all of the ingredients. Asian Slaw 1 had Korean or Nappa cabbage, chopped small 1 apple, chopped 1 bunch cilantro, chopped ½ red pepper, choppd small 2 T sesame oil 1 T olive oil 1 lime, juiced 1 T honey 1� ginger ½ t salt Sesame seeds to garnish Put cabbage, cilantro and apple in bowl. In another bowl mix the rest of ingredients together. Pour this dressing on vegetables and toss. Top with sesame seeds to serve. Kale Avocado Salad 1 Head Kale, stems removed, finely chopped 1 ½ tbs lemon juice 1 tsp Celtic salt 1 avocado, scooped from peel 1 green onion or powdered onion Just mix them all together Garden Salad White cabbage Red cabbage 1 tomato, diced 1 cucumber, diced Olive oil Balsamic vinegar Pepper Paprika Sea salt Dill Honey Shred both type of cabbages, add tomato and cucumber, the rest � as per your taste Guacamole Salad Avocado Bell peppers Jalapeno peppers Tomatoes Red onion Lime juice Chop everything and pour lime juice over! Tropical Salad Avocados Mangoes Papaya Hemp Harts Lime Juice As I understood from what I saw and tasted all of the ingredients are just simply cut into pieces and mixed up. Broccoli Salad Broccoli Soaked sun dried tomatoes Tomatoes Soaked hazelnuts Not too sure about the whole process, but I will try to guess. Broccoli is divided into small chunks (flowers?), cherry tomatoes are cut in halves; soaked haselnuts are peeled and also divided into halves. Gado-Gado Cabbage Raw Almond Butter Onion Garlic Ginger Lemon Soy sauce Sesame oil Water No, I can not even guess, how and in what order everything was put together. The owner of the salad, please, help! Baby Bok Choy with Corn Baby Bok Choy Corn Carrots Beets Peas Sprouts Grapeseed oil That was my presentation on April's Toronto's RawFood Potluck. Takes 5 minutes to make. Peel the skin from carrots and beets and shred them. Separate baby bok-choy leaves. With sharp knife, cut kernels of corn from cob. Add some oil and mix everyning up. Kale and Cilantro Salad 1 Head of Kale Cilantro Yellow Carrots Cherry Tomatoes Red Pepper White Onion Sea Salt Olive Oil Fresh Squeezed Lemon Preparation: Chop kale, red pepper, white onions and cilantro, cut carrots lengthwise and tomatoes in half. Sprinkle all of the ingredients with squeezed lemon and olive oil. Mix up and enjoy! Kale Greens 1 bunch Kale, chopped 1 Yellow Pepper, chopped 6 tbl. Olive oil (herbed) 1 tsp lemon juice 1 tsp Celtic Salt 1 tbl honey Preparation: Mix kale and yellow pepper. Prepare dressing from other ingredients and thoroughly mix it with salad. Broccoli and Cauliflower Salad 1 bunch of broccoli 2 stalks celery ¼ cup pecans ½ head of cauliflower 12 cherry tomatoes (cut in half) ¼ cup pine nuts Juice of 1 lemon 1 small onion Preparation: Chop broccoli and cauliflower into small florets. Chop celery and onion (chop onion fine). Coarsely chop pecans. Mix in a bowl broccoli, cauliflower, celery, onion and pecans, add tomatoes. Squeeze lemon juice into bowl and mix. Top with pine nuts. Summer Corn Salad Adapted from Rawvolution 8 cups fresh corn kernels 2 cups chopped celery 2 cups chopped scallions Handful chopped parsley 1 grated carrot ----Dressing----- 1 cup coconut water 2 tbsp curry powder ½ cup fresh lemon juice ½ cup hemp seeds 4 tbsp agave nectar 4 tbsp olive oil 3 tsp celtic sea salt Preparation: In a large bowl, mix thoroughly all salad ingredients. In a high speed blender, blend dressing ingredients. Pour over salad and mix. Eat Beet and Carrot Salad on Spinach by Monica Mueller 8 carrots 3 beets Some chives 2 Tbs Agave (or honey) Juice of 2 limes Juice of 1 lemon Pinch of Apple Cider Vinegar 1 tsp of extra virgin olive oil 2 hand fulls of walnuts Preparation: Shred carrots and beets in a food processor. Chop up chives. Mix up with the rest of ingredients in a bowl and place over spinach Arugula, Avocado & Fennel salad 4 cups organic arugula 1 head of fennel, finely chopped 1 bunch cilantro, chopped 2 avocadoes, chopped ½ red onion, finely chopped 3 tablespoon olive oil 1 lemon, juiced ½ teaspoon salt ½ teaspoon pepper Preparation: Mix all of the ingredients together. Enjoy! Asian Carrot Salad 5 carrots, shredded 1 large Spanish onion, shredded 1 lemon, squeezed 1 table spoon of vinegar Preparation: Let carrots stand in vinegar and onions in lemon juice. Mix up together, add coriander, sea salt, black and red pepper. Whisk in grapeseed oil No oil Collard Greens 1 bunch of Collard leaves, shredded Green onions, diced 2-3 Tomatoes, diced 1 Avocado 2-3 cloves of garlic Pumpkin seeds Dry Coriander to taste Black and red pepper to taste Preparation: Salt greens and work through them till they are softened. Add diced avocado and continue to mix till avocado covers all of the leaves. Add remaining ingredients. Apple-Fennel Salad With Lemon Zest & Thyme From the book Enlightened Eating by Caroline Dupont 2 cups fennel, thinly julienned 2 cups apples, thinly julienned 1 Tbs. lemon zest 2 Tbs. lemon juice 2 1/2 Tbs. olive oil 1 Tbs. fresh thyme, minced (or 1 tsp. dried thyme) 1 tsp. Celtic sea salt cracked black pepper, to taste 1/2 cup coarsely chopped walnuts Preparation: This flavourful fall salad can be made up to several hours in advance. Let it sit at room temperature to blend the flavours. To julienne apple and fennel, slice thinly in one direction and then slice in opposite direction to create matchsticks. In a medium-sized bowl, toss together all salad ingredients except walnuts. Let marinate at room temperature up to 4 hours. Top with walnuts just before serving. Keeps well in the fridge for a couple of days. Serves 4 Camper�s Salad � Spinach and Chick Peas Cabbage, shredded Carrots, shredded Spinach Chick Peas, soaked Ginger, finally chopped Garlic, finally chopped Preparation: Mix all of the ingredients. Add your favorite dressing. Summer Salad 1 cup cucumber chopped 1 cup tomatoes chopped 1 cup raw corn 1 cup of green laves, chopped ¼ cup chopped basil and cilantro 1 Tbl spoon chopped thyme 1 cup chopped green onion Preparation: Just mix everything up and server with your favorite dressing Broccoli Rainbow Salad 2 bunches of Broccoli chopped ¼ Red Pepper chopped or Red Heirloom tomato 5 Carrots ½ cup Pumpkin seeds ¼ cup sunflower seeds ¼ cup yellow Pepper ¼ cup red onion Parsley Preparation: Place broccoli in the salad bowl. Add other ingredients and mix or layer. Add 1 cup homemade mayonnaise or favorite dressing to which you have mixed 1 tbsp of maple syrup Radish-Cucumber Spring Salad Lettuce Radishes Field cucumber Olives Red onion (chopped) Dill (chopped) Preparation: Cut lettuce into long pieces. Slice cucumbers and radishes using peeler. Curl cucumbers and radishes together on a side of a serving dish. Add olives, sprinkle with onions and dill. Quinoa Tabouleh ¼ cup sprouted quinoa ½ cup cherry tomatoes, halved 2 tblsp Nama Shoyu or 1 ½ tsp Celtic Sea Salt ¼ cup fresh-squeezed lemon juice ½ cup fresh mint, chopped ¼ cup diced burdock ¼ cup diced cucumber 1 cup fresh parsley (including stems), chopped 1 tblsp minced garlic 1 tsp minced jalapeno 1 tsp minced ginger ½ cup olive oil Preparation: Combine all of the ingredients in a mixing bowl and serve! Carrot-Beet Salad 2 ½ cups grated carrots 2 ½ cups grated beets ½ tsp. seasoned sea salt 1 ½ tsp. dill weed 2 tbs wine vinegar or lemon juice 1 tbs hemp oil or flax oil 1 tbs olive oil (optional) 2/3 cup crumbled feta or crumbled firm tofu Preparation: Combine all ingredients in a bowl up to 1 hour before serving Sprout Salad Lettuce Cucumbers Tomatoes Sprouts (ancient eastern blend) --------- Dressing: Olive oil Apple cider vinegar Nutritious yeast Preparation: Just mix up all of the ingredients of salad together and pour dressing over. Spinach Salad (my presentation on York Region RawFood Potluck) Spinach Tomatoes Wild leek --------- Dressing Ingredients ½ cup of soaked almonds 4 leaves of spinach 1 teaspoon of organic mustard 1 tablespoon of olive oil 2 tablespoons of mineral water Sea salt Black pepper Preparation (does not take more than 5 min.): All of the ingredients of Dressing place into chopper and just let it be chopped for a minute. Cut Spinach and tomatoes (preferably cherry tomatoes), add wild leek (if you have it). Pour dressing over the salad. Dandelion�s Salad Dandelions (chopped leaves) Mushrooms (fresh champignons, sliced) Fresh loveage (chopped) Chives (chopped) black sesame seeds Preparation: Combine all of the ingredients together and pour vinaigrette over. Ingredients are as following: ---------------- extra virgin olive oil sun dried tomatoes Soya sauce Suzanne�s vinegar (secret) Mint Carrot Zucchini Salad Dressing: 2 tsp olive oil 1 tbsp vinegar 2 tsp lemon juice 1 tsp sugar 1/4 tsp of salt 1/8 tsp of pepper pinch of garlic powder a few leaves of basil Salad ingredients: 3 medium carrots shredded 1 small zucchini shredded Hand full of walnuts Preparation: Mix the ingredients for the dressing well in a small container. Pour dressing over shredded vegetables. Red Cabbage Salad with Lemon Dill Dressing 1 head of red cabbage, chopped Dressing: 1/2 olive oil 1/4 cup lemon juice 1 T dill chopped 1 medium garlic 1/2 t sea salt Ground pepper to taste Preparation: Mix well all of the dressing ingredients and pour it over the cabbage. Unusual Tomato Salad 3 medium tomatoes 1 mango 1 orange 1 avocado Handful cilantro chopped 1/2 bunch green onions 2 t lemon juice 1 T olive oil Pinch of Himalayan salt Mint to sprinkle Preparation: Cut tomatoes into thick squares. Peel orange and separate flesh from the skin. Add it to the bowl with tomatoes. Peel the skin from avocado and mango, and cut the flesh into thick pieces. Add cilantro and cut onions. Separately mix lemon juice, olive oil and salt. Pour over the salad and sprinkle with mint. Carrot Salad 2 lb carrots 2 C parsley ¼ C Hemp Oil 3 T Lemon Juice 1 T Apple Cider Vinegar Pink Salt to taste 1 t cumin ½ t coriander 3 T anise hyssop (fresh) Pumpkin seeds to sprinkle The 2 lbs of carrots are chopped finely with the parsley using the s blade of a food processer. Then all the other ingedients are added together in a bowl. The anise hyssop is also optional and can be finely chopped