Corn & Tomato Salsa

Corn & Tomato Salsa
4 ears Corn
2 Tomatoes, chopped
1 small Onion, chopped
1 Red Bell Pepper, seeded and chopped
1 Avocado, diced
1 handful Fresh Cilantro chopped
2 Tbsp. Lime juice (from lime)
2 tsp. Cumin
2 Tbsp. Olive Oil
1 Jalepeno pepper (optional)

Boil corn for 5 minutes (or roast on grill). Remove kernels from ear.

Combine all ingredients in a bowl – refrigerate for at least 1 hour or overnight.

Sundried Tomato Dressing

Sundried Tomato Dressing
1/2 cup Sundried Tomatoes
1 clove Garlic
1 bunch Basil
1 Tbsp. Lemon Juice
1/4 cup Olive Oil
Sea Salt & fresh ground Pepper to taste
In a blender, combine the first four ingredients. With the blender running, slowly add the olive oil. Season to taste with salt and pepper. Add more lemon juice if needed. Keep up to 1 week in the refrigerator.

Green Basil Salad

Green Basil Salad
Mix fresh basil leaves into 1 cup arugula and 1 cup red or green leaf lettuce.
Add 1 large or 2 small Tomatoes
1/4 cup diced Red Onion
1/2 cup chopped Avocado
1/2 cup Cucumber slices
1/2 cup shredded Carrots
1/2 cup Broccoli
1/2 cup Jicama

Fresh Summer Veggie Mix (tastes great year round!)
(make big batch and refrigerate)
2-3 sliced heirloom Tomatoes (when seasonal – otherwise any tomato)
Large handful Basil
1/2 Cucumber sliced
1 Tbsp Olive Oil
1 tsp Sea salt
Fresh Ground Pepper
Balsamic Vinegar to taste

Lettuce Wraps

Lettuce Wraps
6 leaves Romaine Lettuce
Fill with chopped tomato, corn, avocado, red onion, jicama, drizzle with olive oil, sprinkle with fresh ground black pepper. Add sliced jalepeno for a kick

Spinach, Broccoli, Orange and Arugula Salad

Spinach, Broccoli, Orange and Arugula Salad
Salad:
4 cups chopped fresh Spinach
3 cups small Broccoli florets (can steam if desired)
3 cups trimmed Arugula leaves (or bagged) – can substitute Watercress
4 Oranges peeled and cut into sections

Dressing:
1/4 cup Cider Vinegar
2 Tbsp. Rice Vinegar
1 Tbsp. Extra-Virgin Olive Oil
1 tsp. Agave Nectar
1 tsp. Honey
1 tsp. Dijon Mustard
1/4 tsp. Sea or Celtic salt
1/8 tsp.coarsely Ground Black Pepper

Combine the above ingredients in a jar. Cover and shake well.

Place all salad ingredients into a large bowl and add dressing – stir well.
Save extra in refrigerator for the next day.

Refreshing Cucumber Salad

Refreshing Cucumber Salad
3 seedless Cucumbers
1 tsp Celtic or Sea Salt
1/2 a medium Red Onion
1/2 Tbsp. Ginger, finely minced
2 Tbsp. fresh Lime juice
2 Tbsp. fresh Dill, chopped
Dash of Cayenne Pepper, optional

1) Peel the cucumbers and slice in half lengthwise. Place the cucumber halves cut side down on a cutting board and slice into thin half moons, about 1/4 “ thick. Place in a medium sized bowl and toss with the salt.  Toss with the red onion, lime juice, ginger, cayenne pepper and fresh dill.

Arugula Spinach Salad

Arugula Spinach Salad and Mustard vinaigrette
2 cups Arugula
1 cup Spinach
1/3 Avocado
1/2 cup thinly sliced red Onion
1/2 cup chopped Tomato (heirloom in the summer)
1/2 cup Jicama

Ginger Honey Soy Dressing

2 TBS fresh garlic, minced
Ginger, 1/8 tsp (or as much as 2 TBS fresh ginger)
2 TBS raw honey
4 TBS Tamari (Soy Sauce) or Braggs liquid aminos
4 TBS Olive oil

Mix or blend all together. Keep up to 1 week in the fridge.

Great with

Mustard Vinaigrette

1/3 cup apple cider vinegar
1 1/2 TBS grain mustard
2/3 cups olive oil
Sea Salt and ground black pepper to taste

Puree vinegar and mustard. Slowly add oil. Season with salt and pepper.
Keeps up to 1 week in the fridge

*For Honey Mustard Vinaigrette add 3/4 TBS raw honey

Mango Salsa

MANGO SALSA: 

1 1/2 cups chopped, peeled mangoes or peaches

1 medium red sweet pepper, seeded and finely chopped

1/4 cup thinly sliced green onions

1 TBS olive oil

1 TBS lime juice

1 TBS vinegar

1/4 tsp salt

1/4 tsp black pepper

optional: 1 jalapeno chile pepper, seeded and finely chopped

1. In a medium bowl combine all above ingredients. 

2. Use this salsa with one of your favorite fish filets. 

Green vegetable salad

1 large bowl of lettuce greens
3/4 cup okra
5 brussels sprouts
1/4 cup edamame
1/4 cup lima beans
( with all above ingredients you can add more or less of the veggies)

Dressing:
2 tbs olive oil
1 tbs lemon juice
1 clove of garlic, minced
1/8 tsp salt, more or less to taste
1/8 tsp pepper, more or less to taste
Small squeeze of Dijon mustard

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