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Zesty Quinoa Salad (OD)

Simple Crunch Salad by Val (OD)

Cabbage, carrots, celery, peppers any color, onion, jicama, spinach, lettuce, cucumber, cilantro.  Chop up in to small pieces. Layer the veggies in a shallow owl. Mix with dressing and enjoy.

Vals Dressing: 2 parts EVOO to 1 part vinegar or lemon juice, salt, pepper, garlic powder.

Mexican Coleslaw (OD) (KD)

6 cups very thinly sliced green cabbage (about ½ head)
1½ cups peeled & grated carrots
½ cup finely chopped red onion
½ cup chopped cilantro
½ cup rice vinegar
2 tblsp. olive oil
¼ tsp. salt

Place cabbage and carrots in a colander; rinse with cold water to crisp. Let drain for 5 minutes. Meanwhile, wisk cilantro, vinegar, oil and salt in a large bowl.  Add cabbage and carrots; toss well to coat.

Kitchen Tip: Can be refrigerated for up to one day, toss again to refresh. You can also use pre-packaged coleslaw mix.

Fiery Asian Slaw (OD)

1 tblsp. rice vinegar
1 tblsp. balsamic vinegar
1 tblsp. olive oil
1-2 tsp. Sriracha (hot chili sauce)
1 tsp. fresh ground ginger
½ tsp. honey
½ tsp. sea salt
½ cup chopped cilantro
1 16-oz. package cabbage and carrot slaw
1 tblsp. toasted sesame seeds

Combine rice vinegar and next 5 ingredients in a large bowl, stirring with a whisk till smooth.  Add salt, cilantro and slaw, tossing to coat well.  Sprinkle with sesame seeds and serve.

Serves 4.

Lemony Carrot Salad with Dill (OD) (KD)

2 tblsp. lemon juice
2 tblsp. olive oil
1 clove garlic, minced
¼ tsp. salt
Fresh ground pepper to taste
2 cups grated carrots (about 4)
3 tblsp. chopped fresh dill
2 tblsp. chopped fresh scallions

Whisk lemon juice, oil, garlic and salt & pepper in a medium bowl. Add carrots, dill and scallions; toss to coat. Cover and refrigerate for up to 2 days.

Puerto Rican Cabbage Salad (OD) (KD)

7 cups very thinly sliced cabbage
½ cup grated carrot
2 tblsp. finely chopped onion
1 tblsp. minced fresh cilantro
¼ cup fresh lime juice
1 tblsp. cider vinegar
1 ½ tsp. extra virgin olive oil
¼ tsp. salt
¼ tsp. freshly ground black pepper

Combine first 4 ingredients in a large bowl. Combine juice and remaining ingredients, stirring well with a whisk. Drizzle juice mixture over cabbage mixture and toss to combine. Cover and chill at least 15 minutes.

Serves 8.

Crunchy Cabbage Salad (OD) (KD)

2 Tbsp organic red or white vinegar
1/3 cup organic olive oil
1/2 tsp minced garlic
Salt and pepper to taste
2 organic celery stalks, chopped
2 organic carrots, chopped
1 small red onion, minced
3 organic radishes, chopped
1 red or yellow bell pepper, chopped
1 small organic cabbage, cored and shredded

  • Combine vinegar, oil, garlic, salt and one pepper in a salad bowl and beat with fork until combined.
  • Add vegetables, sprinkle lightly with more salt and pepper, and toss. Taste and adjust seasonings.


Kale and Mango Salad (OD)

1 bunch kale, stalks removed and leaves thinly sliced
1 large or 2 small lemons, juiced
¼ cup extra virgin olive oil, plus extra for drizzling
Kosher salt
Freshly ground pepper
1 mango, finely diced
3 tblsp. toasted pepitas (preferably raw pumpkin seeds that you toast yourself)

In large serving bowl toss the kale with half of the lemon juice, a drizzle of oil and a little kosher salt.  Massage until the kale starts to soften and wilt, 2 to 3 minutes.  Set aside while you make the dressing.

In small bowl, whisk remaining lemon juice with lots of fresh ground pepper.  Stream in the ¼ cup of oil while whisking until dressing forms.  Adjust seasoning.

Pour dressing over the kale, add the mango and pepitas.  Toss and serve immediately.

Serves 4.

Turkey Taco Salad (MD) (KD)

1 lb. free range or organic ground turkey
2 tblsp. tomato paste
1 tblsp. chili powder
1½ tsp. ground cumin
¼ tsp. onion powder
¼ tsp. paprika
1 tsp. sea salt
½ tsp. black pepper
½ cup chicken broth or water

Brown the turkey in a skillet over medium-high heat. Drain meat and add remaining ingredients. Simmer about 15 minutes, stirring occasionally. Serve over lettuce, tomatoes, black olives and black beans. Top with salsa.

Serves 4

Sauerkraut Salad (OD) (KD)

1 can (80 oz.) sauerkraut, rinsed and drained
¼ c. chopped green pepper
1 tblsp. chopped red onion
¼ tsp. caraway seed
1 tblsp. xylitol or 1 tsp. stevia
¼ tsp. salt
½ tsp. salt
dash pepper
2 tblsp. oil and vinegar dressing
Crisp salad greens

Toss all ingredients except salad greens in bowl.  Cover and refrigerate for at least 30 minutes.  Drain and serve on salad greens.

Serves 6-8.

Raw Pad Thai Salad  (OD)

2 zucchinis, sliced into strips with vegetable peeler
2 cups bean sprouts
¾ cup chopped almonds, peanuts or cashews
1 red or yellow pepper, sliced into thin strips
4 green onions, diced
1 shallot, finely chopped
½ cup fresh cilantro
juice from 1 large lime
1 tblsp. cold-pressed olive oil
½ tsp. sea salt
2 tblsp. soy sauce
1 tblsp. brown sugar
1 tsp. Sriracha (SE Asian chili sauce)

Combine vegetables and nuts in a bowl.  Wisk together last 6 ingredients and pour over vegetables.  Adjust seasoning and enjoy!

Asian Cucumber Salad  (OD)

1 cucumber, peeled and sliced
2 tblsp. chopped red pepper
¼ cup rice vinegar
¼ cup water
1 tblsp. pure maple syrup
Pinch five-spice powder
Pinch cayenne pepper
Salt to taste

Combine all ingredients in a bowl, let stand for 15 minutes and serve.

Greek Salad (OD) (KD)

Campari Tomatoes or Tomatoes on the vine - diced
Diced English cucumber (seedless)
Kalamata olives (pitted)
Feta cheese (optional)

Combine all ingredients with favorite Spring Mix or Lettuce of choice.  See Greek Dressing in Salad Dressings

Chopped Kale Salad with Edamame, Carrot and Avocado (OD) (KD)

1 bunch of kale
sea salt
1 cup chopped snow peas
1 large carrot, peeled and ribboned with a vegetable peeler
1 small red bell pepper, chopped
1 cup organic edamame
1 avocado sliced into chunks
1 large shallot, finely sliced
handful of chopped cilantro
handful of chopped basil

Tamari-Ginger Vinagrette (OD) (KD)

1/4 cup EVOO
2 Tbsp rice vinegar
1 Tbsp finely grated ginger
1 Tbsp tamari
2 tsp lime juice
3 garlic cloves minced

Chop the kale into small, bite-sized pieces and transfer to mixing bowl.  Sprinkle the kale with a dash of sea salt and use your hands to mix. Toss remaining ingredients in with kale.  Whisk all dressing ingredients together.  Toss in salad and serve.

Recipe Key: OD = Optimal Detox; MD = Modified Detox; HC = Healthy Choice; KD = Ketogenic Diet

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