Zucchini Salad

3 zucchini, thinly sliced

2 red apples, cut in small pieces

1 avocado, cut in small slices

Cumin, to taste

Balsamic vinegar to taste.

Mix all ingredients together and serve.  15 minutes preparation time.  Makes 2 servings.

Mango Coconut Cucumber Salad

1 cucumber, peeled, seeded, and diced

1 mango, peeled and diced

1-2 Tbs. lime juice

1-2 Tbs. lemon juice

½ tsp. chili peppers, minced

1 small red pepper, minced

1 Tbs. dried shredded coconut, unsweetened

Mix everything in a bowl.  Chill for 15-20 minutes before serving.  Works very well with Brazilian, Thai, or Indian dishes.  10 minutes preparation time.  Makes 6 servings.

Fresh Spinach and Avocado Salad

1 large avocado

1 lime, juice of

8 ounces fresh baby spinach leaves

4 ounces cherry tomatoes

4 scallions, sliced

½ cucumber, cut into chunks

2 ounces radishes, sliced

Herbs, sprigs to garnish

Cut the avocado in half, remove the pit, and strip off the skin.  Cut the flesh into slices.  Transfer to a plate, drizzle with the lime juice and set aside.  Wash and dry the spinach leaves.  Put into mixing bowl.  Cut the larger cherry tomatoes in half, and add all the tomatoes to the mixing bowl, with the scallions, cucumbers, and sliced radishes.  Add avocados, add your dressing, and toss.  30 minutes preparation time.  Makes 2 servings.

Tomato and Onion Salad

1 box plum tomatoes, wedged

1 red onion, thinly sliced (or chopped scallions)

Combine with basic vinaigrette dressing and marinade at least 15 minutes at room temperature before serving.  Preparation time 20 minutes.  Makes 4 servings.

Greek Salad

1 head romaine lettuce, torn into bite-size pieces

1 cucumber, peeled, seeded, and sliced

1 small red onion, thinly sliced

1 red bell pepper, seeded and cut into thin strips

2 tomatoes, cut into thin wedges

10 fresh mint leaves, finely chopped

15-16 kalamata olives

4-5 mild peperoncini peppers, whole

Sea salt

Freshly ground pepper

Combine salad ingredients in salad bowl, add your dressing and toss.

15 minutes preparation time.  Makes 4 servings.

Raspberry Salad

4 Tbs. Extra virgin olive oil

2 Tbs. raspberry puree, use frozen with no sugar

2 Tbs. raspberry vinegar

½ tsp. sale

¼ tsp. pepper

1 12 ounce package gourmet salad greens

1½ cups fresh raspberries

To make the dressing, in a small bowl, whisk the olive oil, raspberry puree, raspberry vinegar, salt, and pepper together.  In a serving bowl, toss the salad greens, and raspberries together.  Pour the dressing over the salad, toss to coat.  20 minutes preparation time.  Makes 4 servings.

Spinach Salad

1 10 ounce bags fresh baby spinach leaves, washed and stemmed

8 ounce button mushrooms, sliced

½ medium cucumber, sliced

4 eggs, hardboiled and halved

3 Tbs. walnuts, chopped (leave out)

3 Tbs. vinaigrette salad dressing

Spin spinach once washed.  Place in salad bowl.  Add remaining ingredients and toss with dressing.  15 minutes preparation time.  Makes 8 servings.

Greek Cranberry Salad

5 ounces salad greens (Spring mix is good.)

¾ cup dried cranberries (no sugar added)

¼ cup thinly sliced red onions

1 cup coarsely chopped pecans (leave out)

¼ cup red wine vinegar

¼ cup olive oil

½ cup loosely packed parsley sprigs

2 dashes garlic powder

1 packet Stevia (if desired, for the dressing)

½ tsp. dried oregano

½ tsp. salt

1/8 tsp. pepper

To prepare the dressing pour the red wine vinegar, olive oil, parsley, garlic powder, oregano, salt, and pepper into a blender.  Blend well until the ingredients are combined and the parsley is well processed.  Toss the greens, nuts, cranberries, onions, with the dressing.  Serve immediately.  15 minutes preparation time.  Makes 4 servings.

Strawberry Spinach Salad

¼ cup sliced almonds, toasted (leave out)

1½ cups strawberries, hulled and quartered

½ cup cucumbers, sliced and cut in half

¼ cup red onions, sliced into thin wedges

1 6 ounce package baby spinach

Preheat oven to 350 degrees.  Spread almonds in a single layer over bottom of small pan.  Bake 10-12 minutes or until lightly toasted.  Remove from oven; cool almonds in pan.  Meanwhile, hull strawberries into quarters.  Score cucumber lengthwise, remove seeds.  Slice cucumber and cut slices in half.  Slice onion into thin wedges.  Place spinach in large serving bowl, add strawberries, cucumber, and onion.  Whisk dressing you are using and pour over salad, gently tossing to coat.  Sprinkle with almonds.  Serve immediately.  22 minutes preparation time.  Makes 4 servings.

Chicken, Tuna, or Red Salmon Salad

1- 6 ounces of cooked tuna, 1 cooked chicken breast.

½ stalk celery, chopped in fine pieces

1 Tb. onion, finely chopped (or green onion)

3 Tbs. Olive oil (enough to just moisten)

NOTE:  When using chicken, add ¼ to ½ tsp. dill weed.

Mix all ingredients together thoroughly.  Serve on pieces of lettuce leaves.  15 minutes preparation time.  Makes 2 servings.

Caesar Salad

¼ to 1/3 cup extra virgin olive oil

½ tsp. anchovy paste

1 tsp. Dijon mustard

2-3 drops Worcestershire sauce (optional) not on detox

1 garlic clove, minced

¼ tsp ground pepper

1 Tb. lemon juice

Grated parmesan cheese (post purification)

Romaine lettuce, torn into pieces

Mix the first seven ingredients thoroughly.  Add some of the grated parmesan.  Toss mixture with the greens until coated.  Add more cheese and serve.  20 minutes preparation time.  Makes 4 servings.

Puttanes Salad

4 ripe tomatoes (or plum tomatoes), seeded and chopped

½ red onion, chopped

3 Tbs. capers

½ cup kalamata olives, pitted and coarsely chopped

6 anchovies, chopped (or 1 tsp. anchovy paste)

1 garlic clove, minced

1/3 cup Italian or flat leaf parsley, coarsely chopped

Extra virgin olive oil for drizzling

12 fresh basil leaves, pile and roll into log to shred or tear

Salt and black pepper to taste

Combine first 7 ingredients in a bowl.  Drizzle just enough olive oil to lightly coat salad, approximately 1-2 Tbs.  Sprinkle in basil, salt, and pepper, and toss again to mix thoroughly.  Adjust seasoning to taste.  20 minutes preparation time.  Makes 4 servings. 

Tuna Salad

1 6-ounces of freshly cooked tuna

1-2 tsp. red onions, finely chopped

3 Tbs. fresh parsley, finely chopped

1 Tb. freshly squeezed lemon juice

3 Tbs. olive oil

1 celery stalk, finely sliced

Mix all ingredients thoroughly and serve on lettuce leaves with wedges of tomato.  Or mix with mayonnaise, if preferred.  15 minutes preparation time.  Makes 4 servings.

Baby-greens salad with grapefruit dressing.

serving size12

2 medium grapefruit
2 medium heads Belgian endive
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons drained capers
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup olive oil
1 pound mixed baby greens or mixed salad greens (about 24 cups loosely packed)

1. With knife, cut peel from both grapefruit. Holding grapefruit, 1 at a time, over small bowl to catch juice, cut sections from grapefruit between membrane. Place grapefruit sections on plate. Cut endives lengthwise into matchstick-thin strips.

3. Add salad greens, grapefruit sections, and endive to dressing in bowl; toss to coat.

2. In large serving bowl, combine balsamic vinegar, Dijon mustard, capers, sugar, salt, and 2 tablespoons grapefruit juice (reserve any remaining grapefruit juice for another use). With wire whisk or fork, slowly beat in olive oil until mixture thickens slightly.

Nutritional information
(based on individual servings)
Calories: 65
Total Fat: 5 g
Saturated Fat: g
Cholesterol: 0 mg
Sodium: 175 mg
Carbohydrates: g
Fiber: g
Protein: g

Kale, Chickpea and Tomato salad

Servings 12

cook time 30 mins.

total time 35 mins.

2 15-ounce cans chickpeas, drained and rinsed (or about 3 1/2 cups cooked dried chickpeas)
1 garlic clove, smashed
1/4 cup lemon juice
1 teaspoon salt
1/4 cup olive oil
8 cups chopped kale, loosely packed
1/2 teaspoon fresh-ground black pepper
4 small tomatoes, seeded and chopped

1. Place the chickpeas, garlic, 2 cups water, lemon juice, and 3/4 teaspoon salt in a medium saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Drain and set aside.

2. Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the kale, pepper, and remaining salt, cook until kale is wilted and tender — about 6 minutes.

3. Toss the drained beans, cooked kale, tomatoes and remaining olive oil together in a medium bowl. Serve warm or at room temperature.

Mache and Pea-shoot salad with Chervil vinaigrette dressing

Serving size 4

For the salad:
2 cups fresh mâche
2 cups pea shoots
2 whole tomatoes, sliced
3 leeks
1/4 pound Maitake mushrooms
3-4 Tokyo turnips, peeled
1/4 cup olive oil
Salt and black pepper, to taste

For the dressing:
1/2 bunch chervil, finely chopped
1/4 cup olive oil
1/4 cup grapeseed oil
2 tablespoons white wine vinegar
1 tablespoon fresh squeezed lemon juice
salt and freshly ground black pepper

1. Make the dressing. In a medium bowl, whisk together oils, lemon and vinegar. Add chopped chervil. Season with salt and pepper to desired taste. Cover, and chill for one hour.

2. Warm grill or pre-heat oven to 375 degrees F. Using only the white portion of the leeks, cut the leeks lengthwise in half. Brush the leeks and maitake mushrooms with olive oil. Lightly season with salt and pepper. If using a grill, place the leeks and mushrooms on a sheet of aluminum foil. Grill on each side for about 1-2 minutes until tender. Remove and set aside. If roasting in the oven, place seasoned leeks and mushrooms on a baking tray. Cook on each side for 5 minutes. (Note: Mushrooms tend to cook faster than leeks, so please exercise caution and remove them when just slightly tender. If overcooked, they will lose consistency and flavor.) Remove from grill or oven and set aside.

3. Julienne the turnips or thinly slice using a mandolin. Set aside.

4. Place a 1/4 cup each of mâche and pea shoots on plate. Garnish with the tomatoes, leeks, maitake mushrooms and turnips. Dress with the chervil vinaigrette.

Alice Walter’s Lentil salad

Serving size4

1 cup lentils (French green lentils or black Beluga lentils are the best varieties to use for lentil salads because they have lots of flavor and they hold their shape when cooked.)
1 tablespoon red wine vinegar
Fresh-ground black pepper
3 tablespoons extra-virgin olive oil
1/4 cup thinly sliced scallions or
3 tablespoons finely diced shallot
3 tablespoons chopped parsley

1. Sort and rinse the lentils. Cover with water by 3 inches and bring to a boil. Turn down to a simmer and cook until tender all the way through (adding more water if necessary), about 30 minutes. Drain and reserve 1/2 cup of the cooking liquid.

2. Toss the lentils with the red wine vinegar, salt, and fresh-ground black pepper. Let sit for 5 minutes. Taste and add more salt and vinegar if needed.

3. Add the extra-virgin olive oil, scallions or shallot, and parsley. Stir to combine. If the lentils seem dry and are hard to stir, loosen them with a bit of the reserved cooking liquid.

Add 1/2 cup diced cucumber.

Dice very fine 1/4 cup each of carrot, celery, and onion. Cook until tender in a couple spoonfuls of olive oil. Cool and stir into the salad in place of the scallions or shallots.

Garnish with 1/2 cup crumbled goat or feta cheese.

Toast and crush 1/2 teaspoon cumin seeds and add to the salad. Substitute cilantro for the parsley.

Dice 1/4 cup flavorful sweet peppers, season with salt, and let stand to soften. Stir in with the scallions or shallots.

Avocado and Papaya salad with lime dressing

Serve this salad as an accompaniment to fresh crab or lobster or to start a meal. The avocado will color if it sits too long, so be sure to prepare the dressing first.

Servings 4

Total time 20

2 limes, juiced
1 tablespoon local honey ( remember honey is used only in recipes not in any other part of the purification program)
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
4 cups mixed baby lettuce greens
2 papayas
2 avocados

1. Combine the lime juice, honey, salt and pepper; blend until smooth.

2. Peel the papayas and cut them in half. Using a spoon, remove the seeds; discard seeds.

3. Slice the papaya halves into thin wedges. Cut the avocados in half and remove the pits. Slice the flesh into thin strips.

4. Arrange the fruit slices on salad plates, alternating between papaya and avocado.

5. Combine the greens and dressing in a bowl and toss well to coat.

6. Mound a portion of the greens in the center of each plate. Drizzle with a few drops of dressing.

Nutritional information
(Based on individual servings)
Calories: 251
Total Fat: 4 g
Cholesterol: 0 mg
Sodium: 166 mg
Carbohydrates: 30 g
Protein: 4 g

Tomato, Cucumber, Melon salad

Servings 6

2 large red tomatoes, cut into 1-inch wedges (about 2 cups)
2 pounds melon, cut into 1/2- by 2 1/2-inch wedges
1 cucumber, peeled, seeded, and cut into 1/2-inch wedges
1/2 small red onion, thinly sliced (about 1/4 cup)
3 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/4 teaspoon fresh-ground pepper
1/4 cup fresh basil leaves, sliced


Make the salad: Gently toss tomatoes, melon, cucumber, and onion together in a large bowl and set aside. Combine vinegar, oil, salt, and pepper in a small bowl. Pour vinaigrette over the melon mixture and toss to combine. Cover and refrigerate for up to 2 hours. Sprinkle with basil and serve.

Nutritional information
(based on individual servings)
Calories: 100
Total Fat: 5 g
Saturated Fat: g
Cholesterol: 0 mg
Sodium: 364 mg
Carbohydrates: 13 g
Fiber: 1 g
Protein: 1 g

Fiesta Salad with Citrus Dressing

1 head broccoli

1 head cauliflower

1/2 med. head of purple cabbage

2 red bell peppers

2 yellow or orange bell peppers

1/2 red onion

1 – 2 mangos

1 – 2 pear

Cut all veggies and fruit into small pieces and toss together in large bowl with the dressing; see below.  It makes quite a bit and can eaten over a couple days. (The lime juice keeps the fruit nice.)  The colors are gorgeous and makes for a yummy combo.


1/2  cup olive oil (expeller-pressed)

2 – 3 T red wine vinegar

juice of 1 lime

juice of 1 orange

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