How to Craft the Perfect Salad

Salads offer a wide range of healthy ingredients, (leafy greens! raw veggies!) and they’re full of health-promoting vitamins and minerals. Eating more salads will not only support your body’s natural detoxification systems, they will help to balance your overall health while filling you up with delicious and creative meals that are simple to prepare any time of day. Plus, they will help you stay cool in this summer heat.

Choose your favorites from each column. Get mixin’, Get tasting, and enjoy!

Green Base
Arugula, Lettuce, Sprouts, Spinach, kale, dandelion, Cabbage, Cucumber,

Extra Veggies
Artichokes, Asparagus, Beets, Carrots, Mushrooms, Peas, Radishes, Tomato, Pepper, Jicama

Optional Protein
Nuts, Quinoa, Beans, Tofu, Lean meats, Low mercury fish, Eggs, Organic Goat Cheese

Healthy Toppings
Chia seeds, Hemp hearts, Fresh or dried fruit, Sunflower seeds, Dried seaweed, Fresh herbs, Scallions Mint

Olive/coconut oil, Apple Cider Vinegar, Lemon/lime juice, Dried herbs, Garlic, Sea salt, Black pepper, Orange zest, Tahini, Kelp,

Here’s a few fun recipes to try:

Eggtra Eggciting Breakfast Salad


Eggtra Eggciting Breakfast Salad

Eggtra Eggciting Breakfast Salad

2 pasture-raised eggs
large handful of red-leaf lettuce
3-5 cherry tomatoes, halved or sliced
1/2 c alfalfa or other sprouts
1/2 cucumber, sliced
1 sliced radish
2c green peas
2-3 pieces of asparagus, chopped, sliced, or whole
extra virgin olive oil
apple cider vinegar
sea salt & pepper
pinch of turmeric (optional)

1 Heat a small pot of water, add the eggs just before the water boils, and cook on medium for 9 minutes.

2 Meanwhile, place rinsed lettuce in a bowl, and add the cucumber, tomatoes, sprouts, radish, peas, and asparagus. Mix it up.

3 Half or slice the eggs, place them on the salad. 4 Drizzle some olive oil and apple cider vinegar, toss a bit. 5 Add the sea salt, pepper, and turmeric.





Asian Cucumber Salad

Asian Cucumber Salad

1 large Lebanese/continental cucumber
1 red chili pepper, thinly sliced
1 spring onion, thinly sliced
1 tbsp toasted sesame seeds

2tbsp tamari/soy sauce
2tbsp extra virgin olive oil
3tbsp sesame oil
juice of 1 lime
1tsp minced ginger
1tsp minced garlic
1/2tsp chopped red chili pepper
pinch of sea salt & cracked black pepper

1 Combine all dressing ingredients in a jar, shake well and set aside. 2 Chop cucumber into large chunks and place into bowls. 3 Top with chili peppers and spring onion. 4 Drizzle generously with dressing and sprinkle sesame seeds on top. 5 Serve immediately and enjoy!

Mushroom, Spinach, and Quinoa Buddha Bowl

Mushroom, Spinach, and Quinoa Buddha Bowl

extra virgin olive oil
sea salt
cracked black pepper
2c red leaf lettuce or other leafy green
1/2c quinoa, cooked
1c sprouts or micro-mesclun
4-6 shitake mushrooms, sliced
handful of spinach
1 clove of garlic, sliced or chopped
1 stalk of scallion, chopped

1 Place your lettuce or other leafy greens in the bottom of a bowl. 2 Add the cooked quinoa and mix with the greens. 3 Add the sprouts . 4 Drizzle some of the olive oil on top, add a bit of sea salt, and mix. 5 Heat some olive oil in a pan, add the garlic for 1 minute, then add the mushrooms and black pepper and heat for about 2 minutes (add some water or stock if necessary so mushrooms don’t stick to the pan). 6 Add the spinach to the warm pan with mushrooms, mix, heat until the spinach starts to wilt but is still bright green in color. 7 Add the mushroom, spinach, and garlic mixture to the bowl of greens and quinoa, mix. 8 Sprinkle with scallions, and add more salt, pepper, or olive oil as needed.

If you want to learn how to navigate the grocery store like a health NINJA click here.

For more clean delicious recipes check out my E-Cookbook "Recipes to Thrive."