Salad

HYB I’m All Chopped-Up Salad

Posted by Dr. Lori Arnold

HYB Chopped Salad

 

I’m All Chopped-Up Salad

Gluten-Free, Dairy-Free, Sugar-Free, Vegan

 

Salad Ingredients:    All vegetables are organic, fresh and raw:

Red Cabbage

Carrots

French Green Beans

Asparagus

Yellow Squash

Zucchini

Snow Pea Pods

Radishes

Sweet Corn (cut off cob)

Cauliflower

Baby Broccoli

Celery

Butter Lettuce

Avocado

 

Dressing Ingredients:

½ cup Cold-Pressed Extra-Virgin Olive Oil

½ cup Tahini

½ tsp. Celtic Sea Salt

½ cup Almond Butter

½ tsp. Pepper

¼ cup Coconut Aminos

3 Tbsp. Erythritol or 3-4 packets Stevia

¼ cup Apple Cider Vinegar

½ tsp. Garlic Granules or 2 cloves Garlic

½ bunch of Fresh Parsley

2 Tbsp. prepared Original Hummus

¼ bunch of Fresh Cilantro

1 Lime, Juiced

¾ -1 cup water, added slowly while blending

 

Instructions:

  1. Chop all vegetables into small pieces. Set Butter Lettuce and Avocado to the side. In a large bowl, mix all other vegetables.
  2. In a high-power blender (like Vitamix or equivalent) or food processor, place all dressing ingredients and blend until smooth. The finished dressing should be creamy and thick.
  3. Prepare individual servings in a medium-mixing bowl. Add desired amount of vegetable mixture and desired amount of dressing. Arrange Butter Lettuce on a plate, top with mixed vegetable salad, and top with a few slices avocado. Serve immediately.
  4. Remaining dressing will last 2-3 days in refrigerator.
  5. TIP: Get creative with vegetables! Here are some other creative vegetables you can add: Fennel Bulb, Cucumber, Tomatoes, Jicama, Rutabaga, Sweet Maui Onions or Red Onion, Sweet Bell Peppers. Make it pretty by serving with a sprig of any fresh herbs.

Chilled Asparagus and Red Pepper Salad

Posted by Dr. Lori Arnold

11

Chilled Asparagus and Red Pepper Salad

Gluten-Free, Dairy-Free, Refined Sugar-Free, Vegan

Ingredients

1 bunch Organic Asparagus, washed and cut into 1-inch pieces

2 Organic Roma Tomatoes, chopped and seeds removed

1 Organic English Cucumber, peel and thinly slice with mandolin

1 Large Organic Red Sweet Pepper, seeds removed and chopped

¼ cup Organic Red Sweet Onion, chopped

¼ cup Organic Fresh Parsley, chopped

2 Tbsp Organic Extra Virgin Olive Oil

1 Tbsp Fresh Lemon Juice

1 Tbsp Fresh Lime Juice

2 Tbsp Red Wine Vinegar

1 tsp Garlic Powder

1-2 packets Stevia

Himalayan Sea Salt and Fresh Ground Pepper to taste

Instructions:

  1. Use a vegetable or rice steamer.  Place chopped asparagus in steamer basket and steam for 3-5 minutes.  Don’t overcook as you want the asparagus crispy not soggy.
  2. Prepare a cold water bath in a separate bowl with water and ice.  Immediately after removing asparagus from steamer, place in ice bath.
  3. In a small bowl, combine olive oil, lemon juice, lime juice, red wine vinegar, garlic powder, stevia, and salt and pepper.  Wisk together and set to the side.
  4. Drain asparagus and remove excess water.
  5. In a medium bowl, combine asparagus, tomatoes, cucumbers, red onion, and parsley.  Toss together.
  6. Add salad dressing contents to the vegetables and toss.
  7. This salad can be chilled and served later, or served immediately.