Salad is often associated with healthy meals, and rightfully so but after a while they can get a little boring. Thankfully we have some unique ingredients to help add some well-needed color and spice into your boring old salad. And the other great news is that we have some delectable sides and other recipes that are healthy and easy to make. Read on for more!
Recipes: Salads and Sides
These scrumptious recipes are not only delicious but they are all great options for cleaning and cleansing the system. The perfectly curated ingredients listed in all these great dishes are jam packed with the necessary nutrients needed for improved health and wellness!
Mango Avocado Salad
• 2 ripe mangoes, peeled and chopped
• 1 large avocado, peeled, pitted, and chopped
• 1 tablespoon lime juice
• 2 teaspoons olive oil
• 1 tablespoon cilantro leaves
• 1 tablespoon black sesame seeds
Directions: After you have the mangoes and avocado chopped, simply mix all the ingredients together in a bowl and serve.
Root Vegetable Salad
• 1 red onion
• 1 butternut squash, sliced in half or in sections for easy roasting and peeling after it’s cooked
• 1 carrot, cut into pieces
• 1 parsnip cut into pieces
• 1 celery root, peeled and cut into pieces
• 1 large beet, cut into pieces
• enough olive, coconut, or flax oil to coat
• sea salt to taste
• 1/4 cup raw walnuts
• 1 teaspoon apple cider vinegar
• juice of one lemon
• 1 teaspoon mustard powder or organic stoneground mustard (without sugar or additives and preferably made with apple cider vinegar; the brand Eden has one that fits these criteria)
• 1 handful parsley leaves
Directions: Preheat oven to 425 °F. Toss the vegetables with the oil and sea salt. Roast until tender (roughly 45 minutes). Spread walnuts in a skillet and toast until golden, then coarsely chop. Whisk the vinegar, lemon juice, and mustard in a large bowl with extra olive or flax oil and season with sea salt and pepper if you like. Toss with vegetables and walnuts, with any additional seasonings you want. Serve warm.
Turmeric Roasted Cauliflower
• 1 teaspoon coriander seeds
• 1/2 teaspoon white peppercorns
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 2 teaspoons turmeric (ground)
• one head of cauliflower, cored and broken into small florets
• sea salt
• 1 medium shallot, sliced and separated into rings
• 4 kumquats, seeded and chopped
• 1/4 cup chopped cilantro
Directions: Preheat oven to 400 °F. In a small skillet toast coriander seeds and peppercorns over mid to high heat until fragrant, about 30 seconds. Put in a spice grinder when cool and grind to a powder. Put in a small bowl, stir in olive oil, garlic, turmeric. On a large baking sheet, drizzle the cauliflower with olive oil and toss to coat. Season with salt and roast for 25 minutes until tender. Put in a serving bowl, add shallot rings, kumquats, and cilantro and toss well. Serve hot or warm.
Quinoa Salad With Roasted Vegetables (Serves 1-2)
• 1 cup quinoa
• 2 cups water
• 2 small zucchinis, chopped
• 1 medium carrot, chopped
• 1 small red onion, chopped
• enough oil to lightly cover vegetables
• sea salt to taste
• 2 small yellow (summer) squash, chopped
• juice of one fresh lemon
Directions: Roast chopped vegetables in the oven at 300°F until tender. Bring the quinoa and water to a boil in a medium pot and then reduce the heat to a simmer and let cook for 10-12 minutes, or until water is absorbed and quinoa is fluffy. Toss everything together in a large serving dish. Serve warm or at room temperature with fresh lemon juice and sea salt to taste.
Clean Salmon Salade Niçoise (Serves 2)
• 2 cups green beans, chopped into halves or thirds
• 1 salmon fillet, broiled
• 3 tablespoons capers
• 1/4 cup green olives (well rinsed)
• 1 tablespoon dijon mustard (additive and sugar free)
• 1 lemon
• 1 garlic clove, finely chopped
• 2 giant handfuls of mixed organic greens per serving (this recipe makes two servings)
• 3 anchovies per serving (garnished on top)
Directions: Bring a pot of salted water to a boil, add the green beans and cook until bright green and tender – do not overcook. Plunge into a bowl of cold water and drain. Combine green beans in a bowl with capers, chopped garlic, mixed organic greens and pieces of salmon fillet. Lightly toss with the mustard and freshly squeezed lemon juice.
Recipes courtesy of blog.cleanprogram.com
We hope you found these recipes useful, if you tried any of them make sure to tell us all about it in the comment section below!
