Salads & Salsas
 I had some left over Fresh Fruit Salad the other day and didn't want to see it go to waste, and seeing how hot it has been recently...... I wanted to make some ice lollies for later in the day.......
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If you love the combination of spicy and sweet than you will love this perfect Fall salad! Often times grocery stores remove the daikon greens from the white radish. If you can't find these delicious mineral rich, liver cleansing greens try mustard or collard greens instead.
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While some sections of the produce department look a bit barren this time of year, the citrus is positively exploding! And there is so much to choose from spanning from tangerines to various varieties of juicy grapefruit and oranges. Try out this elegant and simple recipe by raw master chef Golubka complete with fresh clementines and blood oranges, fennel, olives, and a citrus-honey vinnaigrette. Bon appetite!
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Chutney is traditionally known as a sauce or relish often compounded of both sweet and sour ingredients that include fruits, herbs, spices and other seasoning. Chutney comes from East Indian origin, but for this recipe I made a mango chutney to go with raw vegan falafels, traditionally a middle eastern dish. The mango chutney, along with zucchini hummus went exceptionally well alongside the raw falafel as a trusty dipping companion.
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Gena Hemshaw of Choosing Raw says, "Between the broccoli, the cauliflower, and the goji berries, this salad is absolutely bursting with phytochemicals, which may be helpful allies in cancer prevention. It’s also packed with fiber, protein, and Vitamin C. What a delicious and healthy recipe!" You may choose to keep your cruciferous veggies in the raw, massage them with a bit of lemon juice and salt to soften, or lightly steam them depending on what digests best for you.
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Raw food recipes don't have to take all day to prepare. Learning to whip up delicious salads with a variety of different veggies and heartier items like avocado and nuts/seeds will enable you to prepare your food, enjoy it, feel nourished, and get on with your day! You may even find yourself spending LESS time preparing your meals as a raw foodist than if you were having to cook. This is a filling and nutrient packed salad shared by Selene Vakharia of La Belle Vie on her fabulous blog.
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There is no strict recipe to this salad - I'm giving you a general guideline, but feel free to adjust it according to your taste and what is available. A mandolin with different attachments that can shred produce into small cubes and thin sticks is very useful for making the salad.
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Eating a salad need not be a boring experience, especially when recipes like this one from Marquis Matson of Real Raw Kitchen exist. RawGuru style - awash with plenty of superfoods!!! You must try it (and proceed to jump up and down with all the energy you'll have!)
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A simple salad by Chris Anca of Tales of a Kitchen made with sweet heirloom carrots, Thai basil, pumpkin and sunflower seeds and a creamy, spicy-sweet curry sauce.
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With the will to eat healthfully comes many opportunities to get creative in the kitchen! When it comes to salads the variations are literally endless. Take your salad to a new level of delicious with this dressing recipe by Marquis Matson of Real Raw Kitchen. Serve it over a bed of fresh spinach and arugula, green onion, avocado, tomato, sunflower sprouts, flax and pumpkin seeds, and a handful of dried mulberries!
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A beautiful, luscious fruit salad by Shernell Cooke of The Raw Food Beginner Chef made with fresh grapes and walnuts tossed in a creamy, tangy-sweet coconut yogurt sweetened with a touch of maple syrup. A totally easy, tasty raw vegan snack or breakfast option with a nice combination of carbohydates, healthy fatty acids and protein for sustained energy and a balanced blood sugar.
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A shredded slaw made with 2 varieties of fresh cabbage, onion, flat leafed parsley and carrots tossed in a delicious cashew curry mayo dressing!
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One of the best things about summer is enjoying healthy, delicious food in the beauty of nature. This massaged kale salad by Marquis Matson of Real Raw Kitchen is best eaten in the fresh air with the sun hitting your skin and breeze carassing your hair.
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While the raw food diet isn't about eating nothing but salads, sometimes it's exactly that - a tasty, fresh SALAD - that just hits the spot. With the endless variations of ingredients and dressings it's easy to stay excited about your salad options. This delicious recipe by Emily Von Euw of This Rawsome Vegan Life includes a beyond yummy tangy-sweet mustard-miso vinaigrette which tastes great tossed with a variety of different greens and veggies!
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The mellow sunlight, refreshing breeze and perfect temperatures of late Summer make for ideal picnic conditions! This recipe by Sarah Britton of My New Roots makes enough to feed a crowd and is absolutely packed with phytonutrients, antioxidants, nourishing efa's, minerals and fresh, juicy flavor and makes for an ideal picnic dish! There is a wonderful heartiness and variation of texture with crunchy purple cabbage, heirloom carrrots, and pumpkin seeds along with chewy black mission figs. The spice infused dressing is light, simple, zesty, tangy and sweet and is the perfect match tossed with the veggies. Enjoy!
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Tender leaves of fresh kale combine with chopped dates, raw pistachios, crunchy radishes, homemade macadamia feta and a simple and light infusion of olive oil, balsamic, meyer lemon, and oregano. This highly flavorful, hearty, and nutrient packed salad by Christina Ross of Love-Fed.com will wake up those taste buds and inspire a new fondness for dark leafy greens. Mix up a batch today, enjoy it for dinner tonight, and feel nourished!
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Fresh, vibrant, water-rich vegetables dressed with a simple combination of lime, orange and avocado. Raw food doesn't have to be complicated, and you'll be amazed at how delectable simple combinations of fresh fruits and vegetables can be. If you need a break from the richness of food found around the Holidays sit down to a bowl of this immunity booster salad and let its simple beauty inspire and energize you!
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A delicious salad of leaf lettuce, radicchio, arugula, cherry tomatoes and leek perfectly coated in a sweet and tangy mustard dressing! The best part: herb and garlic infused marinated mushrooms that add amazing flavor and texture to this yummy salad by Kristina Ladecka of Spiced Blueberry Shake. You could opt to place the mushrooms in the dehydrator as well for a few hours to further tenderize and give them an even more "cooked" flavor and texture. Enjoy for dinner tonight!
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Maybe one of your resolutions this year is to branch out and include more variety in your diet! If so than this recipe by Erin Bosdet of Simply Dish may have come at the perfect moment. If you've yet to find a way to enjoy cauliflower or kale in their raw form we urge you to try this recipe! We love the combination of crunchy cauliflower, chewy kale, flax oil with its pleasant nutty flavor and juicy-sweet pomegranate arils that burst in the mouth with each delicious bite. Fresh garlic and cilantro both add a nice touch of extra flavor. Top with a sprinkling of raw pistachio nuts or flax seeds and enjoy! You'll be surprised how addictive this salad actually is...
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Love the taste of fresh caesar dressing but would rather leave the eggs and anchovies behind? Look no further than this scrumptious recipe by Brandi Doming of The Vegan 8! She's combined buttery pine nuts with tangy lemon juice, cheesy nutritional yeast, fresh garlic, dried parsley and black pepper to create an extremely authentic flavor and consistency. So yummy tossed with fresh veggies like crunchy romaine, broccoli florets, and radichio. Enjoy!
A truly delicious chili-spiced kale salad with a tangy creamy avocado mustard dressing. This recipe by Rachael Campbell is hearty and filling yet easy on the digestion. Serve 4 as a side salad or 2 as a main dish. Scroll down for some of the amazing benefits of including more kale in your diet!
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If you’re not familiar with seaweed, hijiki is a delicious introduction that pairs well with kale. Sea vegetables are an excellent addition to a healthy diet providing a good source of iron and iodine. This sturdy salad will keep for 2-3 days in the fridge. If you’re open to using toasted sesame oil, sub half for more intense flavor.
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This is Gena Hemshaw of Choosing Raw's own unique version of a taco salad dish served at NYC's Pure Food and Wine. Fresh and crunchy romaine salad served with spicy walnut "taco meat", tangy garlic cashew cream, and fully loaded guacamole. This recipe will definitely inspire you to get in that kitchen!
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What is bliss? Eating fresh papaya and coconut while surrounded by sand, sunshine and the lush tropical wonderland of Bali! Be transported there instantly with this simple, juicy, and enzyme-rich fruit salad by Sarah Britton of My New Roots. Fresh papaya combines with coconut flakes and oil, a squeeze of lime, minced ginger, a touch of sea salt, and raw honey to taste. A little taste of tropical heaven for sure.
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A delicious raw variation of a taco salad dish by Iselin Støylen of Vegetarian Taste made with spinach, tomatoes, corn, squash, red bell peppers, raw nut based taco-"meat" and plenty of fresh guacamole. So fresh and full of flavor!
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Sometimes life calls for simple recipes and lots of green superfoods! If this has been your life lately you will love this refreshing salad by Jodi Burke full of lycopene from fresh tomatoes, healthy efa's from cold pressed olive oil and a serious punch of vitamins, minerals, and amino acids galore from organic spirulina. If you've yet to find a way to make spirulina more palatable definitely try blending it into a salad dressing like this simple vinaigrette here. Enjoy and be nourished.
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There is something so delicious about the spicy, refreshing snap of arugula paired with tangy-sweet balsamic and chewy Calimyrna figs. We love this tasty, simple and seasonally appropriate salad by Jenné Claiborne of Sweet Potato Soul and know you will too!
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We love beets for their sweet, earthy taste, crunchy, juicy texture and ability to add a bright pop of color to any dish they're paired with. However, did you also know they're chock full of nutritional benefits? Beets are a an amazing source of many vitamins and minerals including potassium, magnesium, phosphorus, iron, Vitamins A, B, C, beta carotene and even folic acid. They are also rich in fiber, and high in betalin pigments which aid in helping to purify the blood and support detoxification within the liver.

So get up and dance to the beet with this delicious salad by Emma Potts of Coconut and Berries complete with a simple dijon mustard vinaigrette and mint cashew cheese crumble. Yum!  
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If you're searching for a salad that will really satisfy you and fill you up then give this recipe by Gena Hemshaw of Choosing Raw a try! This is her Green Monster Salad complete hearty greens of spinach and collards, fiber-rich broccoli florets, phytonutrient-rich red cabbage and bell pepper, chewy sun dried tomatoes, creamy avocado and a yummy acv, flax oil and maple marinade and balsamic dressing. When it comes to making heartier greens like raw collards more palatable using a marinade technique can make a world of differnce. This recipe is simple, dense with nutrition and super delicious!
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BBQ season may be coming to a close but that doesn't mean you can't keep enjoying that smokey-good flavor all year round! This BBQ Kale Salad recipe by Amy Lyons of Fragrant Vanilla Cake is such a taste bud explosion we bet even those who typically scoff at dark leafy greens will end up seeing the light. YUM!
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