Salads - Anytime
In a large serving bowl combine the garlic, oil, vinegar, maple syrup and herbs, mixing well.
Add a dash of dulse and cayenne to taste.
Add the dates and almonds and toss.
Let stand at least an hour.
When ready to serve, add the spinach leaves and toss thoroughly.
Salads - Anytime
Steam green beans until tender, 8 min.
Mix steamed beans and corn.
Add garlic and 3 tbsp olive oil, toss well and let stand for 30 min.
Just before serving, remove the garlic and add the remaining tbsp oil, vinegar, onion and tomatoes.
Salads - Anytime
Pare and dice eggplant. Place in a deep bowl ad immediately cover with cold water acidulated with juice of 1 lemon.
Whisk together: oil, garlic, dulse, juice of 1 lemon, set aside.
Peel and dice avocados. Place in bowl and toss immediately with juice of 1 lemon.
Drain eggplant and combine with avocados.
Add chopped onion.
Whisk dressing again and add to mixture, toss gently.
Chill 15 minutes.
Toss gently again and drizzle with honey to serve.
Salads - Anytime
Mix all ingredients and enjoy!
Salads - Anytime
Put the spinach leaves and pumpkin seeds into a large salad bowl.
Toss in avocado.
Mix the olive oil, celery seed, lime juice and zest in a small bowl.
Whisk to emulsify.
Pour the dressing over the salad, gently toss everything together using your hands.
Salads - Anytime
Place carrots in a saucepan and add dulse water. Cover and simmer until carrots are crisp-tender, about 8 minutes.
Drain liquid into separate bowl and drink when cool.
In a separate bowl, combine remaining ingredients and mix well.
Pour over the hot carrots, cover and refrigerate over night.
Stir well and drain before serving.
Salads - Anytime
In a food processor or blender, puree the peas, almond milk, lemon juice, garlic, mint, basil and celery seed. Chill.
In a bowl, combine the fennel, cucumber, scallions, carrots, and greens.
Toss the dressing with the salad.
Sprinkle sprouts and seeds over the salad, serve immediately.
Salads - Anytime
In a blender or food processor mix garlic, lime juice, molasses, honey and seaweed.
In a bowl combine chili, papaya, carrot, and cilantro.
Add to the dressing, tossing well.
Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving.
Serve salad sprinkled with pumpkin seeds.
Salads - Anytime
Place the apple cider vinegar in a large bowl.
Add the olive oil slowly while whisking continually. (If dressing tastes too tart, whisk in water a tbsp at a time.)
Season with seaweed.
Once dressing is emulsified place to one side.
In a large salad bowl toss the lettuce, tomatoes, figs, cucumber and dressing.
Sprinkle seeds and almond cheese on top.
Garnish with parsley.
Drizzle with more dressing.
Salads - Anytime
Place washed and prepared salad ingredients in a bowl.
Mix dressing ingredients thoroughly and pour dressing over the salad.
Toss and serve.
