Crisp Fennel and Radish Salad

1 bunch red radishes
3 medium fennel bulbs
Juice and grated zest of 1 lemon
2 tablespoons extra virgin olive oil
Salt and pepper

Trim roots and stems from radishes and halve them lengthwise. Slice into thin half-circles. Put radishes in a medium bowl.

Trim feathery fronds from fennel bulbs and reserve for garnish. Cut bulbs in half lengthwise and then into quarters. Remove the tough core at the base of each quarter. Slice each quarter crosswise as thinly as possible. Add to radishes.



Bean Sprout Salad

2 cups bean sprouts
1/2 cup diced red onion
3/4 cup chopped, seeded cucumber
3/4 cup diced tomatoes
2 teaspoons lime juice
sea salt, to taste

Freshly ground black pepper, to taste
Mix the bean sprouts with the onion, cucumber and tomatoes in a serving bowl. Stir in the lime juice, salt and pepper. Taste and adjust seasoning.



Cabbage & Carrot Slaw

2 cups finely shredded cabbage (mix up the red and green for a bit of lively color)
1 cup shredded carrots
1 cup sliced scallion
1/3 cup white wine vinegar
3 tablespoons sugar (or not, it's up to you)
1 clove garlic, minced
1/8 teaspoon each ground cumin, oregano, and dry mustard
sea salt, to taste
ground pepper, to taste

Combine cabbage, carrots, and onions in a big container with a lid. In a small bowl, mix together the vinegar, sugar, garlic and spices until the sugar is dissolved; pour over the veggies and place in the icebox for at least 4 hours.


Apple, Pear & Candied Pecan Salad

2 tablespoons organic raw evaporated cane sugar
1 teaspoon cinnamon
1 egg white
1 1/2 cups raw pecan halves
2 organic Bosc or other firm pears
1 organic red apple such as Fuji or Pink Lady, peeled if desired and thinly sliced
1 organic green apple such as Granny Smith or Pippin, peeled if desired and thinly sliced
4 cups organic field greens or any baby greens
1 medium red onion, thinly sliced
1 cup crumbled blue cheese or feta cheese
1/4 cup extra virgin olive oil, more or less to taste
2 tablespoons pear or raspberry vinegar, more or less to taste
sea salt, to taste
ground pepper, to taste

Ingredient option: You may substitute store-bought candied pecans for a simpler preparation. Preheat oven to 325°F.


Spoon the sugar and cinnamon in a plastic bag. Mix it up and set it aside. Place the egg white in a bowl and add the pecans tossing to coat completely. Place the pecans in the plastic bag with the cinnamon and sugar. Shake the bag vigorously to coat all the pecans. Spread them on a cookie sheet and bake for 20 minutes. Remove from oven and allow them to cool, breaking them up with a spatula.
Meanwhile, toss the pears, apples, greens, onion slices, and cheese in a large serving bowl. Add the pecans when cooled.
In a smaller bowl, whisk together the olive oil, vinegar, salt and pepper. Toss into the salad and serve immediately.


Fruit Salad with Poppy Seed Dressing

2 cups chopped papaya
2 cups chopped cantaloupe
1 cup sliced strawberries
1 cup blueberries
2 kiwi fruits, peeled and chopped
1 medium banana, sliced


1 cup honeydew melon
2-3 tablespoons fresh citrus juice, either lemon, lime or grapefruit
1–2 tablespoons honey
1–2 teaspoons poppy seeds
dash of ginger and cinnamon, optional

Place all fruit in a serving bowl. Combine dressing ingredients in a blender. Puree until smooth. Taste for seasonings. Toss over the fruit. Chill for a couple of hours before serving.


Potato and Egg Salad

4 medium red potatoes
3 hardboiled eggs, chopped
1/4 cup celery, diced
1/4 cup green onion, chopped
3 Piquillo Peppers (from the jar), chopped (remove any seeds)
1 tablespoon hot, sweet or Dijon style mustard
1/2 cup canola mayonnaise
salt and pepper, to taste
2 tablespoons fresh minced dill weed (opt.)
paprika for the top


Cook the potatoes in boiling water until tender when pierced with a fork. Drain and set-aside until cool enough to handle. Chop the potatoes with the peel into bite-size pieces. Add the eggs, celery, green onion, and peppers. Mix the mustard in a separate small bowl with the mayonnaise. Gently mix into the potato salad. Season with salt, pepper, and dill, if desired. Sprinkle paprika over the top before serving. 


Citrus Chicken Salad

1/2 cup fresh orange juice
1/2 cup extra virgin olive oil
1 large clove garlic
1 teaspoon prepared Dijon mustard
2–3 teaspoons fresh lemon juice
sea salt, to taste
ground pepper, to taste
4 boneless, skinless chicken breast cutlets (about 1 pound)
8 cups mixed salad greens
1 red pepper, chopped
1 avocado, sliced
1 cup purple or red grapes, cut in half
2 naval oranges, peeled and sliced
1/4 cup lightly toasted pine nuts 


Purée the orange juice with the olive oil, garlic, mustard, and lemon juice using either a blender of a food processor. Add salt and pepper to taste. Measure out 3/4 cup and set aside. Marinate the chicken breast in the remainder for at least 1/2 an hour, and up to 2 hours. When ready, prepare a grill to medium heat. Grill chicken 3–4 minutes per side or until cooked through. Meanwhile, prepare the salad by placing greens in a serving bowl. Add red pepper, avocado, and grapes. Toss with the remaining 3/4 cup marinade. When chicken is done, slice into strips and arrange artfully over the salad greens along with the orange slices. Top with pine nuts and serve.


East-Southwest Chicken Tostada Salad

boneless, skinless chicken breasts, split (4 chicken breast halves)
6 tablespoons freshly squeezed lime juice, divided
6 tablespoons olive oil, divided
Sea salt and freshly ground black pepper
1 clove garlic
6 tablespoons cilantro leaves
2 teaspoons white miso
1/2 to 1 teaspoon agave nectar, to taste
1/3 cup dulse (seaweed)
1 head romaine lettuce, chopped
2 green onions, thinly sliced
1/2 daikon radish or 3 small radishes, thinly sliced
1 cup shelled edamame, frozen and thawed
2 small tomatoes, seeded and chopped
2 avocados, halved and sliced
6 tablespoons pumpkin seeds, toasted
3 ounces tortilla chips


Pat chicken breast halves dry and place in a non-reactive dish with 2 tablespoons lime juice, 2 tablespoons olive oil, salt and pepper. Toss to coat and marinate for 30 minutes to one hour.

Preheat broiler and transfer chicken to a broiler pan (or a rack set on top of a baking sheet). Place chicken 6 to 8 inches from heat source and broil until golden brown and no longer pink inside, 5 to 8 minutes per side. Allow chicken to cool to room temperature and slice on the diagonal into 1/3-inch-thick pieces.

Put remaining 4 tablespoons lime juice, garlic, cilantro, miso and agave nectar in a blender. Blend until ingredients are well combined. With blender running, gradually drizzle in remaining 4 tablespoons olive oil. Season with salt and pepper, to taste.

Toast dulse in a dry skillet over medium-high heat, turning occasionally, 3 to 4 minutes.

In a large mixing bowl, toss lettuce, green onions, radishes, edamame and dulse with enough vinaigrette to lightly coat. Place a generous handful of lettuce mixture on each plate and top with a mound of chopped tomatoes, a few avocado slices and chicken. Sprinkle each salad with pumpkin seeds. Drizzle with additional vinaigrette and serve with tortilla chips.


Chicken Salad

1 cup Chicken boiled and shredded , 1 Cucumber cut lengthwise , 1 Tomato, cut lengthwise, remove , 1/2 cup Pineapple cubes , 1 apple cut in wedges , 5 tablespoon mayonnaise , 1/4 teaspoon salt , 1/4 teaspoon black pepper , 1/4 teaspoon white pepper.

Method: Mix all ingredients together with mayonnaise and seasonings. Serving: Spread salad leaves in a flat plate and pile your salad leaves in the center. Decorate with twisted orange, pineapple slice and tomato rose on top of salad.