Sweet Potato Salad

Back from Vacation in the Carribean and back to the regular diet!


  • 1-2 large sweet potato, sliced into 1cm rounds
  • 1/2 cup toasted sliced almonds
  • 1 head romaine (I used spinach and kale)
  • 1 red pepper, chopped
  • 1 large carrot, julienned
  • 1/2 cucumber, diced
  • 2 green onions, thinly sliced
  • 1 cup chopped cabbage
  • handful or two of cilantro leaves, chopped
  • chopped tomato to garnish (optional)
  • 2 garlic clove
  • 1/4 cup raw almond butter
  • 2 tablespoons fresh lime juice
  • 2 tablespoons low-sodium tamari
  • 2 tablespoons water
  • 1-2 teaspoons maple syrup (or other sweetener), to taste
  • 1-2 teaspoons toasted sesame oil, to taste
  • 1 teaspoon freshly grated ginger


1. Preheat oven to 400F . Lightly coat the sweet potato slices with coconut oil. Season with pepper. Bake for 25-30 minutes, flipping once half way through baking, until lightly charred and fork tender.

2. Prepare salad dressing. Mince garlic  in a mini food processor and then add the rest of the ingredients. Process until smooth. Note that the dressing will seem thin at first, but it will thicken up as it sits.

3. Add greens into a large bowl then the vegetables (and almonds) .  Divide among  plates and drizzle with dressing.

Adapted from: Oh She Glows.

Kale Salad


  • 4 cups chopped kale

  • 1 avocado, diced

  • 1/2 cup cooked quinoa (optional)

  • 1/2 cup pomegranate seeds

  • 1/2 cup chopped pecans or pumpkin seeds


For the Meyer lemon vinaigrette:

  • 1/8 cup toasted sesame oil 1/8 cup water

  • 1/4 cup apple cider vinegar

  • 3 tablespoons freshly squeezed Meyer lemon juice

  • 1 tablespoon honey



  1. To make the vinaigrette, whisk together water and oil, apple cider vinegar,  juice and honey in a small bowl; set aside.

  2. To assemble the salad, place kale in a large bowl; top with avocado, quinoa, pomegranate seeds, and seeds. Pour the dressing on top of the salad and gently toss to combine.

  3. Serve immediately.

Adapted from: Damn Delicious

Rad Rainbow Raw Pad Thai

This Salad is amazing and so nutritious. I did buy a julienne tool from bed bath and beyond.  It is one of the best purchases I have ever made.  It saved so much time and made it look professional.  I would suggested purchasing one.  It was about $ 10.00.

  • 1 medium zucchini, julienned or spiraled
  • 2 large carrots, julienned
  • 1 red pepper, thinly sliced
  • 1 cup thinly sliced red cabbage
  • 3/4 cup frozen edamame, thawed
  • 3 green onions, thinly sliced
  • 1 tablespoon chia seeds
  • 1 teaspoon pumpkin seeds

For the dressing 

  • 1 garlic clove
  • 1/4 cup raw almond butter
  • 2 tablespoons fresh lime juice
  • 2 tablespoons low-sodium tamari
  • 2 tablespoons water
  • 2.5 teaspoons honey
  • 1/2 tablespoon toasted sesame oil
  • 1 teaspoon freshly grated ginger

1. Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.

2. Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.

3. Top bowls with edamame, green onion, chia seeds, and pumpkin seeds. Pour on dressing and enjoy!

Adapted from: Oh She Glows

Sweet Potato Summer Salad

4 medium sweet potatoes cut in half, broiled until easily pierced with a fork then sliced into 1/4 in pieces
pepper, to taste
1 ear sweet corn broiled with sweet potatoes and kernels cut off
1.5 cups steamed black beans
1 red pepper, diced
2 green onions, chopped
1/2 cup chopped cilantro
2 avocados, pit and skin removed, chopped
Juice of 2 limes


2. Place sweet potatoes into a large bowl. With a sharp knife, remove the corn kernels from the cob. Add the corn to the bowl. Stir in black beans, red pepper, green onions, cilantro, and avocado. Squeeze the lime juice over the salad and stir until combined. Season with  pepper, to taste. Serve. (optional: I drizzled with the remaining Basil Mint Sauce I had previously made.)

Menu 6/24/13-6/28/13 Chickpea Chopped Salad

  • 2 large romaine hearts, washed and chopped
  • 1 (15.5 oz) can chickpeas, rinsed and drained
  • 1 cup grape tomatoes, sliced in half
  • 1 ear sweet corn
  • 1/2 cup-1 cup edemame
  • 1/3 cup cilantro, washed and chopped
  • 1 small avocado, diced
  • 1/2 cup homemade BBQ dressing
  • Green Onions to garnish
  1. In a large bowl add lettuce, top with all ingredients except for avocado and BBQ dressing. Toss salad gently.
  2.  Garnish with diced avocado and drizzle with BBQ dressing if desired. Serve with low-fat corn tortilla strips.

Menu 6/17/13-6/21/13 Crunchy Kale Salad with Maple Orange Tahini Dressing

Crunchy Kale Salad


  • 8 cups of mixed greens – I had spinach, artisan blend, green cabbage and lettuce from my tower garden (www.towergarden.com)
  • 1 Granny Smith apple, julienned
  • 1 avocado, peeled, pitted, and diced
  • 1 cup almonds, roughly chopped – I used cashews because that is what I had on hand
  • 1/2 cup dried blueberries
  • 1/2 cup dried cranberries
  • 1 handful of green onion chopped
  • 1 small container of strawberries sliced

Maple Orange Tahini Dressing


  • 1 orange, juice of (about 1/2 cup)
  • 1 tbsp honey
  • 3 tbsps tahini
  • lemon juice to taste – I used about 1/2 of a lemon squeezed

Make the dressing:

Place the orange juice, honey,and tahini, in a medium bowl and whisk together until blended. Add lemon juice to taste. Set aside.

Make the salad:

In a large bowl, combine the greens, apple, avocado, almonds, onions and dried fruit and strawberries. Pour the dressing over the salad and toss to coat.