There's always that week when you have to pick the remaining broccoli and you need to get real creative. You can only eat so much roasted broccoli. This fresh salad recipe is one of my quick favorites to get this super food down. You can make it ahead to let it chill for even more flavor. 
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Ingredients:

4 cups broccoli florets
1 chopped apple, large
1/2 c. craisins
1/4 cup sunflower seeds or 1/2 cup pecans
Bacon pieces
chopped green onions

**May also add celery, chopped kale, etc.

Dressing ingredients:

1 c. healthy mayo
1/2 c. raw honey
4 T. apple cider vinegar
1/8 tsp. mustard powder  or 3/4 tsp. dijon mustard

Mix dressing ingredients till smooth and add enough to the salad ingredients to moisten it. Let chill in the fridge an hour or so for the full flavor. 

I love Greek food to pieces and Tzatziki sauce is right up there with the best for anything Greek. It's used for Gyro's and pita wraps but I decided to make a chopped Greek salad and toss the sauce as the dressing. It was a hit and even better that this version is totally dairy free! It tasted the same as the dairy version used with Greek yogurt. You can go either way with this dressing. 

Ingredients:

1/3 cup full fat coconut milk. I open a can and take the fat part off the top.
       You could also use COYO plain coconut yogurt or Greek yogurt.
1/3 cup healthy mayo. I use Chosen Foods Avocado mayo
1 c. chopped cucumber
1/2 juiced lemon
1 tsp. dried dill
1 heaping tsp. minced garlic
1/4 tsp. salt
1/8th tsp. pepper

Directions:

Mix all ingredients together. Add more salt and lemon if desired. You can add as
much cucumber as you wish. Allow the flavors to chill together for 15mn or more for full flavor. The coconut milk will also thicken in the fridge. 

Serve over pita wraps or in a chopped salad. I used grilled lemon chicken, tomatoes, lettuce, red onions. It would be great with green olives and feta on a dairy option. 

This is a simple berry salad for those warm summer nights. You can change it 
up and add any type of fruit you have on hand. I love it with mangos, apples or pears as well!

Ingredients:

Any combination of baby greens, spinach or romaine, torn in pieces
Berries
Pecans or almonds, roasted, sugared or plain. I love maple roasted. 
Sliced baby cucumbers

Dressing:

1/3 C. raspberry vinegar
1 C. avocado oil
1/4 C. honey or more as desired
2 Strawberries
1/4 t. salt
1 t. minced onions
1 T. poppy seeds (optional)

Mixed salad ingredients together. In blender, add all the dressing ingredients except for the poppy seeds. Blend together then stir in the poppy seeds if desired. Toss as much dressing as desired with salad. Store remaining dressing in the refrigerator. 

I rarely take the time to plan ahead to marinade something. I am a last minute cook. But, when I do marinade, this citrus marinade is one of my favorites. It is so versatile! It can go in salads, Mexican recipes, wraps, etc. It is a great way to use up the left over citrus. I used the chicken in a Mexican bowl the first night with lime cilantro rice, black beans and roasted peppers, onions and squash. The next night to make it look like a different dinner, I chopped up all the ingredients, heated it up, added in some chopped kale just till barely warmed and tossed it all in a lemon vinaigrette. It ended up being such a yummy and filling salad! 

Grilled Citrus Chicken Marinade

Ingredients:

3/4 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime or lemon juice
1/2 cup olive or avocado oil
3 T. liquid coconut aminos or Bragg's liquid aminos
1 T. honey
1 tsp. cumin
1 clove minced garlic
salt and pepper to taste
1 1/2 pounds chicken breasts or tenders

Combine all ingredients and place in a gallon freezer bag. Put citrus rinds in the bag as well and marinade at least 12 hours or overnight. Grill chicken and after sliced, squeeze additional lime or lemon juice over chicken and salt and pepper to taste. 

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Lemon Dressing:

Ingredients:

1/4 cup lemon juice
2 tsp. honey
1 tsp. Dijon mustard
1/2 tsp. sea salt
1/2 cup avocado oil
fresh ground pepper

Whisk all ingredients and toss over finely chopped Kale warmed with grilled chicken, rice, black beans and veggies. Great with a cold salad as well!

I am a sweet salad girl for sure and anytime I can get fruit in my salad, it's a win. This dressing is sweetened with honey that pairs perfectly with fresh fruit. I use Greek yogurt or coconut cream to give it the creamy taste but it is great as a vinaigrette as well! Change up the fruit to suit your taste!
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Salad Ingredients:

Chopped fresh, mild salad greens
Chopped cucumbers
Mangos (use the frozen, organic Costco mango chunks in a pinch!)
Berries
Maple Pecans (see previous recipe)

Dressing:

1/2 C. Avocado Oil
2-3 T. Raw Honey 
3 T. Raspberry Balsamic Vinegar or plain raspberry vinegar
3 T. Plain, Greek yogurt or coconut cream (optional)
1/2 t. Sea salt
1/4 t. Pepper

Mix altogether and chill

This is a chunky salsa that goes great with chips or in a bowl! It's one of our favorites for sure!

Ingredients:

1 can sweet corn or 2 cups frozen sweet white corn
1 can black beans, drained and rinsed
2 tomatoes, chopped
1/2 bunch chopped cilantro
1/2 red onion, chopped (or white)
1 jalapeño, seeded and chopped
2 cloves minced garlic
2 avocados, cut in chunks

Dressing Ingredients:

2 tsp. cumin
3/4 tsp. salt
1/4 c. red wine vinegar
1/2 lemon juiced or 2 small limes
1/4 tsp. pepper
2 T. avocado oil

Directions:

Mix the dressing and pour it over the salsa ingredients. I add the avocado just before serving. 

I have always loved the cucumber salads that come as a side with Thai dishes. This salad is pretty spot on with the addition of fresh oranges to add even more flavor. I love this next to Pad Thai or Satay chicken, especially!

Ingredients:

1 pound Parisian cucumbers, sliced thin
1/2 chopped red or green jalapeño
1/4 c. chopped cilantro
1-2 fresh, sliced oranges
Pepitas, optional

Dressing:

3 T. rice vinegar
1 T. avocado oil
1 tsp. honey or 1/2 tsp. sugar or stevia
1/4 tsp. sea salt

Directions:

Whisk dressing then pour over the salad ingredients. Let chill about 15 minutes then serve. 
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This tuna salad is a combo of flavors that you wouldn't expect but are oh, so delicious! I love this right on cucumber slices or as a salad. It keeps great for several days. 

Ingredients:

1/4 C. healthy mayo, I love avocado mayo!
1/4 C. jalapeño juice from pickled nacho jalapeños
1/3 C. chopped celery
Juice of half of a lemon
2 T. chopped green onion tops
1 T. each: fresh mint, basil and cilantro
Salt and pepper to taste
2 cans Albacore tuna

Directions:

Drain tuna. Chunk up then add the remaining ingredients and mix. Let flavors mix together for a while then eat up and store the remaining for up to 3 days in the fridge. 

This salad is a perfect blend of Thai and fresh veggies. You can substitute almond butter in place of peanut butter for allergies as well. This dressing makes a great dipping sauce as well for chicken and veggies. I omit the vinegar when used as a dip!

Ingredients:

Shredded chicken, optional
Spring lettuce mix
Julienned carrots, carrots and cucumbers
Snap peas
Cilantro
Crushed peanuts, optional

Dressing:

1/4 c. raw peanut butter, smooth style or almond butter
1/4 C.  honey 
3 T. coconut aminos
4 cloves minced garlic
2 T. Avocado oil
3 T. water
2 T. Rice vinegar or ACV
Pinch of cayenne pepper to taste or Red Thai chili paste


Mix all ingredients in a sauce pan on medium heat, whisked until just blended. It will thicken a bit as it sits. Add more water if needed.