This light and delicious potato salad is perfect to bring to a summer BBQ, or a potluck dinner. Use red bliss, or heirloom potatoes for an even yummier salad and leave the skins on for extra nutrition. The tarragon gives it a very special flavor that will delight your taste buds.
Boil potatoes until tender but not too soft. Drain and cool. In a large bowl, combine potatoes with remaining ingredients and stir to combine. Season with salt and pepper. Cover and refrigerate until cold. If salad becomes dry after a day or two, add a bit more mayo.
This salad is great for a BBQ, Potluck or Summer party. The avocado lime dressing adds the perfect creamy finish with a little garlicky touch. Don’t forget to de-stem and massage your kale!
Place all ingredients into a large bowl and toss with dressing.
AVOCADO LIME DRESSING
Blend all ingredients together into a blender until smooth and creamy.
High nutrient kale, paired with sweet, antioxidant rich cherries, makes this sassy salad a nutrient packed, party in your mouth. I like to use red onions for caramelizing because they are sweeter when cooked down, but feel free to use yellow, white, vidalia or even shallots if you prefer.
The dark cherry juice used for the dressing has been known to help insomnia, as well as support the cleansing of the blood. This salad is an all around healthy feast for the body!
INGREDIENTS (Serves 4 – as a side salad)
CHERRY BALSAMIC DRESSING
Quinoa paired with fresh, sweet snap peas and peaches gives this salad tons of texture and delectable flavor.
Feel free to use nectarine or apricots if you do not like peaches. You can also substitute the apricot nectar for peach nectar in the dressing.
Place all ingredients into a large bowl and toss with Apricot Vinaigrette. Serve room temperature or chilled.
Blend all ingredients together until smooth.
Another delicious way to use one of the highest nutrient dense foods available to us, Kale!
This kale salad will have you hooked with it’s tropical fruity delight. Use fresh, organic berries to comply with the Dirty Dozen rule (berries are one of the highest sprayed pesticide crops.)
Take it to a potluck or picnic and it’s sure to please even the pickiest of palates!
Place all ingredients together in a large bowl. Toss with dressing.
BLUEBERRY BALSAMIC DRESSING
Blend dressing ingredients together in a blender until smooth.
I love this simple and delicious “fake-take’ on Tuna Salad using chick peas as the base…DELISH and a staple in my fridge. Serve it rolled up in a Gluten Free Rice Tortilla or scoop onto a bed of baby greens!
Using a food processor fitted with the S-blade, grind chickpeas until flaky. Transfer to a bowl. Add remaining ingredients a mix well with a fork to incorporate. Season with salt & pepper.
This salad is light, nutritious and easy to make. Quinoa is a perfect protein on its own and when paired with all the other delightful ingredients in this salad, there’s even more nutritional punch to every bite. It’s a great summer salad to take to a bbq or picnic. If berries are out of season, feel free to use apples or pears.
Combine all ingredients together in a large bowl. Drizzle dressing over top and stir to combine.
Mix dressing ingredients together in a blender or shaker bottle.
Kids, I know that most of you are aware that I wrote the recipes in P90X creator, Tony Horton’s book, Bring It, but not all of you own the book, so I wanted to share some of these delectable delights with you here on Karma Chow! Of course, this shouldn’t deter you from buying this awesome book, as Tony put together a revolutionary plan for all levels of exercisers, even non-exercisers that are thinking of starting. It even includes a simplified version of my 30-day Vital Life Cleanse, which has helped hundreds of people change their eating habits into a healthy lifestyle and build a new awareness around What they are eating, When they are eating and Why they are eating!
One of my favorite recipes in the book is the Brussels Sprout Saladwith Cranberries and Almonds. Most people don’t like Brussels sprouts but this recipe has converted a lot of those ‘haters’ into lovers of these nutrient packed, cruciferous orbs. This recipe was inspired by a salad that I love and eat often at LaGrande Orange in Santa Monica, which is now known as M Street Kitchen. I’ve gotten pretty close to replicating it, without the cheese of course! I hope you will enjoy it as much as I do
Blanch Brussels sprouts in boiling water for 3 minutes. Drain and set aside to cool. Once cool, place in a large bowl and add almonds and cranberries. Toss with vinaigrette and season with salt and pepper. This salad will be better the next day when the flavors marry in the refrigerator over night! Great to bring to a party or bbq and share with your friends!
Puree all ingredients together in a blender or shake in a shaker bottle. Save remaining dressing to use for other salads.
In a large skillet over medium heat, saute the onion and shallot in olive oil until translucent and caramelized. Add thyme & sage and stir to combine to release the flavor of the herbs. Add the zucchini and saute until lightly browned. Add spinach and cover pan with lid until spinach wilts. Do not overcook.
Pour into a large bowl with remaining ingredients and stir well to combine. Season with salt and pepper. Serve warm or chilled.
Makes 6-8 servings
Strip kale of stems, tear into small pieces and soak in a bowl for a minute or two to get rid of any sand or dirt. Drain kale and using a salad spinner, spin the kale dry. Place kale in a large bowl and drizzle with olive oil and a dash of sea salt. Massage kale with your hands for a few minutes until it softens. This helps the kale become easier to digest.
Add cranberries & pinenuts and toss with Miso Dressing.