Standard Lunch or Dinner Salad
If you are like me, I am always looking for ways to add more salad in my diet. In this post, I will be sharing a simple recipe to make your standard lunch or dinner salad effortlessly.
- Servings: 4 – 6
- Prep Time: 15 minutes
- 1 small or ½ large head lettuce of your choice
- 4 medium young tender kale leaves, minced
- 1 handful curly or Italian parsley florets, chopped
- 1 handful of your choice of basil, mint, oregano, lemon balm (Melissa) or other edible garden herbs, chopped
- 2 small stalks celery, chopped fine (use inner stalks, tender and tasty)
- 1 small carrot, peeled and grated
- ¼ cup raw pumpkin seeds
- ¼ cup sunflower seeds
- 2 Tbsp. shredded coconut
- Optional according to season:
- 1 handful of fresh soaked cranberries or dried cranberries, chopped
- 1 medium garden pepper, diced 1 handful of cherry tomatoes, halved or 1 medium tomato, chopped
Remove base of lettuce head. Wash leaves individually, spin dry, and tear into medium to small pieces directly into salad bowl.
Mince and add kale leaves and parsley and other herbs. Chop celery stalks, peel and grate carrots, and add. Add the rest of the ingredients in the order given. Toss and dress with Olive Oil Vinaigrette (see in Homemade Dressings.)
Tip: To add fresh cranberries to any salad or fresh raw food dish, simply cut the berries in half, cover in hot to boiling water, let stand until only warm, add one teaspoon raw honey for 10 minutes, then drain and add. Tip: For any chicken salad where the chicken is oven-roasted in order to precook it for the salad, using bone in chicken breasts brings great additional flavor and taste to the chicken.
Only use boneless skinless chicken breasts if you are quick sautéing cut pieces in a pan of seasonings rather than pre-cooking the chicken. The improvement in flavor is vastly superior.
Originally posted 2020-07-03 09:00:52.