“To make a good salad is to be a brilliant diplomatist-the problem is entirely the same in both cases. To know how much oil one must mix with one’s vinegar.” William Shakespeare
You can enjoy these salads, both as a meal size or an accompaniment to a main meal, throughout the cleansing phase and continue to use them while in the maintenance phase. These salads are all vegetarian, but most have the options of adding shrimp or broiled chicken strips.
1 medium tomato or 1 dozen cherry tomatoes
2 sliced sucrine lettuce hearts
1 small cucumber, sliced into quarters
1 avocado, sliced into cubes
¼ pack organic feta cheese (optional)
2 strands of chopped kale
Great additions: Broccoli, cauliflower, red or yellow peppers, avocado hearts.
Salt and pepper for taste and toss with olive oil and fresh lemon or olive oil and 2 tsp balsamic vinegar (or apple cider vinegar).
10 oz Fresh baby spinach leaves
Cherry tomatoes, sliced in half
¼ red onion, thinly sliced
¾ cup crumbled feta cheese
¼ cup olive oil
2 tablespoons balsamic vinegar (contains acetic acid, which contains probiotic compounds)
1 teaspoon Dijon mustard
½ avocado if desired
Combine spinach, tomatoes and onion and avocado (optional) and salt and pepper as desired. Then mix olive oil, mustard and balsamic well, and toss with salad.
1 whole cucumber, sliced into chunks
1 whole red pepper, sliced into chunks
¼ red onion, sliced in half-moon slices
¼ cup feta cheese block, cut into thick cubes
Salt and pepper to your taste and toss with organic olive oil. A Mediterranean classic.
Quinoa, cucumber, tomato avocado salad
1 cup quinoa
2 cucumbers, minced
2 cups tomatoes, diced
½ grapefruit, peeled and cut into segments
1 tangerine, peeled and segmented
Salt and pepper to taste and toss with olive oil and fresh lemon.
1 cup uncooked quinoa, rinsed
2 cups water
1 ½ cups cooked chickpeas
1 medium cucumber, chopped
1 medium red pepper, chopped
¼ chopped red onion
2 strands of kale, chopped
1 clove garlic pressed
1 cup parsley, chopped
Salt and pepper to taste, and toss with ¼ olive oil and ¼ lemon juice.
1 small bunch kale, chopped
½ jicama, peeled and thinly sliced
¼ cup pine nuts or sunflower seeds
½ cup olive oil
1/3 cup apple cider vinegar
2 teaspoons balsamic vinegar or ½ fresh squeezed lemon
1 teaspoon organic Dijon mustard
½ clove garlic
Mix ingredients and stir well.
Fennel and Zucchini Salad
1 medium bulb fennel
2 medium zucchinis
4 tablespoons olive oil
1 tablespoon apple cider vinegar
¼ lemon, squeezed
Salt and pepper to taste
Trim ends and stems from fennel and slice the bulb thinly. Slice zucchini thinly as well and mix together in salad bowl. Whip salt, pepper, vinegar and lemon juice for dressing and toss with salad.