**Favorite Salads**

Kale and Tahini Salad 
serves 2-4

10 oz kale (I have NO idea how much this is, so I just use about 2 bunches)
1/4 cup tahini
2 tsp lemon juice
1/2 tsp salt
2 Cups baby tomatoes, halved
2 T Olive oil
Pinch cayenne
1 tsp agave nectar
Cashews or Sunflower seeds (opt)

Combine the kale, lemon juice, salt and olive oil in a large bowl and massage with your hands
until the kale starts to wilt but remains springy.

Add the remaining ingredients and thoroughly mix by hand until completely combined.
Serve immediately.

Chipotle Chicken Taco Salad


4 c. chopped Romaine Lettuce
2 c. chopped grilled chicken (opt if you want to go all veggie)
1 c. cherry or grape tomatoes, washed
1/3 c. vertically-sliced red onions
1 avocado, cubed
1 15-oz. can black beans, rinsed and drained
1 8 3/4 oz. can corn, rinsed and drained


1/3 c. chopped fresh cilantro
2/3 c. light sour cream (I used plain yogurt)
1 1/2 + tsp. adobo sauce from canned chipotle chilies (I used sauce from chopped green chilies)
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt


Tortilla Strips (I just crushed up tortilla chips and sprinkled them on top)


rinse the beans and corn together
Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl
and gently mix with your hands. Set aside.

Mix dressing ingredients. Set aside.

When you’re ready to serve, add avocado, tortilla strips, and dressing.
Gently combine and serve.

Mexican chopped salad with honey-lime dressing
(serves 3-4)

2 heads chopped romaine lettuce (you may want to add more lettuce if serving 4 people)
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped

Honey-Lime Dressing:

1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro (or more to taste)
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

Spicy Black Bean Salad

2 cans black beans (drained and rinsed)
1/2 red pepper, finely chopped
1/2 yellow, orange or green pepper, finely chopped
1 lime, juiced
1/2 red onion, finely chopped
1/2 bunch cilantro, leaves removed from stems and chopped
1 1/2 tsp. olive oil
2 TBSP. lemon juice
1/4 tsp. garlic powder (or 2 cloves minced garlic)
1/4 tsp. turmeric
1/2 tsp. oregano
1 tsp. chile habanero sauce (or Tabasco)
salt and pepper to taste

Directions: Mix.

Cabbage Almond Salad


1 Head green cabbage
3-4 Green onions (use the whole onion...white and green part)
1/2 package buckwheat soba noodles (found in the health food section)
Toasted sesame and almonds


1/2 cup grape seed oil
Juice of 1 lime
Stevia (about 1/2 tsp) this is a natural sweetener that won't raise blood sugar
1/4 tsp Real Salt (or to taste)

Whisk together

Chop cabbage and green onions. Place in a large bowl. Cook noodles and rinse with cold water to cool. Toast almonds and sesame in grape seed oil on medium heat until golden. Let cool...add to cabbage and green onion mix. Then dress and toss.