11 Salads you could try making while on the diet!

1- Kale and Spinach Salad with Tomato-Garlic Oil Dressing

Eat Drink Paleo

Ingredients:

• Five sun-dried tomatoes A handful of finely chopped kale A handful of finely chopped spinach 
• 1 Tbsp pumpkin seeds
•  ¼ small, red onion 
• One garlic clove 

For the dressing: 

• 1 tsp apple cider vinegar 
• 1 Tbsp cold pressed oil 
• A dash of garlic powder, pepper and chili 
• ¼ tsp salt 

For the toppings:

• fresh herbs and cherry tomatoes 

Instructions: 
Place spinach and kale in a bowl and mix the dressing ingredients in another bowl.
Pour the dressing over the greens then chop the tomatoes, red onion and garlic clove.
Add them to the greens and sprinkle pumpkin seeds on top.
Mix until well-combined and serve topped with cherry tomatoes and fresh herbs. Enjoy!
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2- Brussels Sprouts and Pumpkin Seed Salad

blog.bedbathandbeyond.com

Ingredients: 

• 16 oz Brussels sprouts, ends trimmed and washed 
• ½ cup cashews 
• ½ cup pumpkin seeds
• ½ tsp smoked paprika 
• 2 Tbsp Tamari 
• 1 tsp chili powder 
• 1 Tbsp olive oil 
• 1 ½ Tbsp lime juice 
• ¼ cup nutritional yeast 

Instructions: 
Put Brussels sprouts in a food processor and pulse until loosely chopped.
Add cashews, pumpkin seeds, tamari, chili, smoked paprika, olive oil, lime juice and nutritional yeast then pulse once more until all the ingredients have been well-combined.
You can also do this in the dehydrator by placing the shredded sprouts in the dehydrator sheet and processing overnight.
You may store this dish in an airtight container and it can stay fresh for two weeks.
Always re-heat in the microwave before serving. Enjoy!
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3- Ginger Carrot and Red Cabbage

Recipesbnb.com

• Salad 2 to 3 cups carrots, shredded 
• 4 to 5 cups zucchini, shredded 
• A slice of red bell pepper 
• 1 cup red cabbage, shredded 
• 1 cup bean sprouts 
• 1 to 2 cups mushrooms, 
• sliced A thumb of ginger 
• 1 cup green onion 
• ½ cup cilantro, chopped 
• A quarter of chopped pistachios
• Juice of 1 lime 
• Fresh mint Jalapeno 
• Peppers (optional)

For the dressing: 

• 1/3 cup orange juice 
• ¾ cup sesame seeds, raw and with hull intact A thumb of fresh ginger 
• ¼ cup tamarind sauce 
• ¼ cup pistachios, crushed 
• ½ cup fresh apple juice 
• ½ lime, squeezed 

Instructions: 
Place all of the ingredients for the dressing in a blender and process until smooth.
Slice, dice and shred the vegetables then mix them with the dressing in a bowl.
Pour extra dressing on top and enjoy!
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4- Parsley Cucumber Red Bell Pepper Salad with Lemon-Garlic Dressing

copymethat.com

Ingredients:

• ½ cup parsley, chopped 
• ½ cup sunflower seeds 
• ½ cup celery, chopped finely 
• 1 red bell pepper, chopped finely 
• 1 green onion, chopped finely 
• 1 small cucumber, chopped finely 

For the Dressing:

• 2 Tbsp olive oil 
• 1 cup cashews 
• 1 clove garlic Juice of 
• 1 lemon 
• 2 tsp Chipotle seasoning 
• A pinch of sea salt 
• ½ cup water

Instructions:
Make the dressing first by putting all of the ingredients in a blender and pouring water in.
Blend slowly until you reach your desired consistency.
To make the stuffing, mix the ingredients together with chipotle mayo in a bowl.
Cut the avocados in half and set aside one half so you could spoon the mixture there.
Serve immediately and enjoy!
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5- Spinach and Onion Salad

southdakotamagazine.com

Ingredients:

• ½ cup white sugar 
• 1 Tbsp poppy seeds 
• 2 Tbsp sesame seeds 
• ¼ tsp paprika 
• ¼ cup distilled white vinegar 
• ½ cup olive oil
• ¼ cup almonds, blanched then slivered 
• A quart of strawberries, hulled then sliced 
• 10 oz fresh spinach, torn into bite-sized pieces 
• 1 Tbsp onion, minced 
• ¼ tsp Worcestershire sauce 

Instructions:
Whisk poppy seeds, sesame seeds, paprika, olive oil, vinegar and sugar in a bowl together with onion and Worcestershire sauce.
Chill for around an hour, covered. Combine strawberries, spinach and almonds in a large bowl and toss with the greens and the mixture you have made earlier.
Put in the fridge for around 10 to 15 minutes and then serve.
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6- Lettuce Arugula Avocado Salad with Salt and Pepper Dressing

The Recipe Critic

Ingredients:

• 2 cups lettuce, torn
• 4 cups arugula leaves, rinsed and dried 
• ¼ cup pine nuts 
• 1 cup cherry tomatoes, halved 
• ¼ cup Parmesan Cheese, grated 
• 1 Tbsp rice vinegar 
• 2 Tbsp olive oil 
• 1 large avocado, pitted, peeled and sliced 
• Salt and freshly ground black pepper, to taste 

Instructions:
Combine cherry tomatoes, lettuce, arugula, oil, Parmesan cheese, pine nuts and vinegar in a bowl. Season with salt and pepper then cover with a lid.
Shake until well-combined.
Serve into plates and garnish with avocado slices.
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7- Greens and Berries Salad

Tastes Better from Scratch

• 3 Tbsp red wine vinegar 
• 1 cup sliced almonds 
• 1 Tbsp Dijon mustard 
• ¼ cup fresh cranberries 
• 1/3 cup olive oil 
• 1 lb mixed salad greens 
• ½ tsp salt 
• 4 oz blue cheese, crumbled 
• ½ red onion, sliced thinly 
• 2 Tbsp water 
• ½ tsp ground black pepper 

Instructions:
Pre-heat the oven to 375 degrees and then arrange the almonds on a baking sheet. Toast until nuts are brown or for around 5 minutes.
Next, combine oil, vinegar, cranberries, garlic, mustard, water, salt and pepper in a food processor. Pulse until smooth. This will serve as your salad dressing.
Then, in another bowl, toss blue cheese, onion, almonds and greens altogether with the dressing.
Toss until greens are well-coated. Serve and enjoy!
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8- Leeks and Garlic Salad

Cuisine Fiend

Ingredients:

• 4 big leeks, washed thoroughly and patted dry 
• 4 big garlic cloves, finely sliced and peeled 
• 1 half sliced lemon 
• 1 cup chicken stock 
• Freshly ground black pepper and sea salt 

Instructions:
Cook leeks with olive oil over medium heat in a shallow frying pan.
Fry the butter with the garlic and the dark green leeks until garlic softens.
Let the garlic and butter mix well together.
Add white leek pieces and toss them to the flavored butter.
Toss and then add salt and pepper to taste. Bake in the oven at 350 degrees for 35 minutes or until tasty and tender.
You should notice that the butter will emulsify and will create a shiny broth.
You may choose to pour this over pasta or just eat it directly.
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9- Parsley and Winter Squash Salad 

The Splendid Table

Ingredients:

• 5 lbs Winter Squash 
• 2 Tbsp Extra Virgin Olive Oil 
• ¼ tsp freshly ground black pepper 
• 1 ½ tsp salt 
• 2 Tbsp Italian Parsley, chopped 
• 2 cloves garlic, minced

Instructions:
Pre-heat oven to 375 Degrees. Mix squash with ¼ tsp pepper, salt, and 4 teaspoons oil.
Toss and then spread on a baking sheet.
Roast and stir until tender and lightly browned.
This can go for around 30 to 45 minutes.
Toss with garlic and parsley and season to taste.
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10- Zucchini and Hemp Hearts Salad 

Fit Pro Foods

Ingredients:

• 2 zucchinis, sliced into 
• 8 inch thick slices 
• 1 cup basil leaves 
• A pinch of sea salt 
• 3 Tbsp raw hemp hearts 
• 1 clove garlic, crushed 
• ¼ cup olive oil
• ¼ cup pine nuts 

Instructions: 
Trim both ends of the zucchini using a spiral slicer.
Wind the spiral slicer for you to be able to make zucchini spaghetti noodles then remove the core.
If you want to create fettuccini-like or thicker noodles, peel zucchini using a potato peeler.
Set the noodles aside.
Combine olive oil, basil, nuts and sea salt in a food processor or blender and blend until your desired consistency.
Add more olive oil, if desired.
Toss noodles and pesto together then sprinkle sea salt on top.
Serve immediately and enjoy!
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11- Parsnips and Root Wraps Salad with Spicy Dip

The Alkaline Sisters

Ingredients:

• 2 medium beets, peeled and diced 
• 1 parsnip, peeled and diced
• 1 yellow beet, peeled and diced 
• 1 large sweet potato, peeled and diced 
• 1 tsp sea salt 
• 3 to 4 Tbsp olive oil 
• Mixed greens 
• 4 to 6 sprouted grain tortilla wraps 
• Fresh pea shoots 

For the dip:

• ¼ to ½ chipotle pepper spice 
• ½ cup filtered water 
• 1 cup raw almonds 
• 3 Tbsp freshly squeezed lemon juice 
• 1 ¼ tsp smoked paprika 
• ½ tsp Celtic Sea Salt 
• 1 clove garlic, crushed

Instructions:

• To make the dip, just mix all of the dip ingredients in a blender until smooth and creamy.
• Add 1 to 2 Tablespoons of water to reach better consistency, if desired.
• To create the root wraps, here’s what you have to do:
• Toss all ingredients with the exception of sea salt and olive oil in a bowl.
• Make sure to separate the red beets. Spoon the vegetables on a baking sheet lined with parchment paper and place red beets on top to avoid them from wrinkling.
• Roast for around 20 to 25 minutes in a 350 degree oven or until tender.
• After roasting, cool in room temperature then generously lay greens on top of the wrap, followed by roasted roots in the center.
• Spread chipotle dip on top of the roots generously before placing pea shoots on top.
• Wrap from left to right and put a toothpick to hold the wrap in place.
• You may choose to cut the wrap in half or serve it as a whole.
• If you don’t want to use chipotle dip, you may opt for avocado dip, instead.