Yield: 1 serving
Please diners of all ages with this simple, refreshing salad. The savory lemon dressing balances the sweet carrots perfectly.

Ingredients

• 1 cup peeled and shredded carrots
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped walnuts, unsoaked
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon extra-virgin olive oil
• 1/8 teaspoon salt
• Dash ground pepper (optional)

Equipment

• cutting board
• peeler
• grater, or a food processor fitted with a shredding disk
• measuring cups
• chef’s knife, 8-inch
• measuring spoons
• citrus juicer or reamer
• medium bowl
• rubber spatula

Put all the ingredients in a medium bowl and toss to combine. Stored in a sealed container in the refrigerator, Carrots with Parsley and Walnuts will keep for 3 days.

Per serving: calories: 174, protein: 3 g, fat: 13 g, carbohydrate: 11 g, fiber: 4 g, sodium: 320 mg

Carrots with Golden Raisins and Fresh Mint: Omit the parsley and walnuts. Add 2 tablespoons of golden raisins, soaked in water for 10 minutes (to plump and soften) and drained, and 2 tablespoons of chopped fresh mint.
 

Yield: 1 serving

Sometimes simple is best, especially when the salad will be followed by a more elaborate meal.

Ingredients

• 2 cups torn red leaf, green leaf, or romaine lettuce or mesclun
• 1 tablespoon Classic Vinaigrette
• 4 thin slices Roma tomato, cucumber, or carrot, for garnish

Equipment

• salad spinner
• measuring cups
• measuring spoons
• medium bowl
• tongs
• serving plate

Put the lettuce and vinaigrette in a medium bowl and toss gently. Transfer to a serving plate. Garnish with the tomato. Serve immediately.

Per serving: calories: 88, protein: 1 g, fat: 8 g, carbohydrate: 3 g, fiber: 1 g, sodium: 67 mg

Green Salad with Berries or Grapes: Omit the tomato. Top with 1/4 cup of fresh blueberries, raspberries, sliced strawberries, or halved seedless grapes.

Green Salad with Dried Fruits: Omit the tomato. Top with 1 tablespoon of dried cranberries, dried cherries, sliced medjool dates, or golden or dark raisins. If using dried cranberries, dried cherries, or raisins, soak them in water for 10 minutes to plump, then drain well.
 

Yield: 1 serving

This is one of my lunch staples—so simple and easy, yet satisfying. The avocado becomes creamy enough to eliminate the need for additional dressing.

Ingredients

• 3 cups mesclun or torn leaf lettuce
• 1 Roma tomato, chopped
• 1/2 avocado, chopped
• 1 1/2 teaspoons freshly squeezed lemon or lime juice
• Dash salt

Equipment

• salad spinner
• measuring cups
• cutting board
• chef’s knife, 8-inch
• citrus juicer or reamer
• measuring spoons
• medium bowl

Put all the ingredients in a medium bowl. Toss with your hands, very gently massaging the avocado into the lettuce. Serve immediately.

Per serving: calories: 197, protein: 5 g, fat: 14 g, carbohydrate: 9 g, fiber: 10 g, sodium: 171 mg

Add this salad to a hearty recipe like Zucchini Noodles Marinara

For this and other great recipes subscribe to my newsletter list.

Yield: 1 serving

Southern-style greens go raw. Massaging preserves their color and nutrition; garlic and cayenne keep their spicy kick.

 Ingredients

• 4 leaves green or red curly kale or a combination, stemmed
• 2 leaves collard greens, stemmed
• 4 leaves basil, chopped
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon crushed garlic
• 1/8 teaspoon salt
• Dash cayenne

Equipment

• cutting board
• chef’s knife, 8-inch
• medium bowl
• citrus juicer or reamer
• measuring spoons
• garlic press
• saucepan (optional)

Chop the kale medium-fine and put in a medium bowl. To prepare the collard greens, stack the leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips, then chop medium-fine and put in the bowl with the kale. Add the basil, lemon juice, oil, garlic, salt, and cayenne. Work the dressing into the greens with your hands. Stored in a sealed container in the refrigerator, Southern Greens will keep for 3 days. Bring to room temperature before serving.

Per serving: calories: 98, protein: 4 g, fat: 5 g, carbohydrate: 9 g, fiber: 3 g, sodium: 325 mg

Warming Option: Put in a small saucepan over low heat and warm gently for 2 to 3 minutes. Do not overheat.

Asian Greens: Replace the collard greens with 2 stalks of bok choy, thinly sliced crosswise. Omit the basil and salt and add 1/2 teaspoon of tamari and 1/4 teaspoon of grated fresh ginger.

Indian Greens: Replace the collard greens with 2 leaves of mustard greens, rolled and sliced as directed for the collard greens. Omit the basil and add a dash of ground cumin and a dash of curry powder.

Yield: 2 servings

This crunchy, spicy salad can become addictive. Finely dice the vegetables into uniform pieces for the most pleasing texture.

 Ingredients

• 1/2 pound carrots, peeled and diced
• 1 tomato, seeded and diced
• 1/2 cucumber, peeled, seeded, and diced
• 1/4 cup minced fresh cilantro, packed
• 1 tablespoon freshly squeezed lime juice
• 1 1/2 teaspoons extra-virgin olive oil
• 1/4 teaspoon minced jalapeño chile, or dash cayenne
• 1/8 teaspoon salt

Equipment

• cutting board
• peeler
• chef’s knife, 8-inch
• spoon
• measuring cups
• citrus juicer or reamer
• measuring spoons
• medium bowl
• rubber spatula

Put all the ingredients in a medium bowl and toss to combine. Stored in a sealed container in the refrigerator, Indian Carrot and Cucumber Salad will keep for 2 days.

Per serving: calories: 103, protein: 3 g, fat: 4 g, carbohydrate: 13 g, fiber: 4 g, sodium: 225 mg

Related Blog Posts: Celebrate Indian Week With Well-Spiced Raw Food Recipes