Top Five Salad Recipes for Raw Foodists

Raw food salads are a great opportunity for creativity, because you can make so unite many textures together and flavors into one small bite. When making raw food salads you should keep in mind that some factors do apply to make a great tasting salad You should always select dark crispy leaves if at all possible and the freshest ingredients when making the following raw food salads below.

Here are the top five salads of raw foodists.

Arugula Leaf Salad

For the Salad Part you will need:
  • A Pound of washed crisp arugula leaves
  • 1/2 cup of pumpkin seeds
  • 1/2 cup of dried cranberries
  • A pear, cut into shavings

For the dressing you will need:
  • 4 whole lemons
  • 1/4 teaspoon of Sea Salt
  • 2 tablespoons of raw honey
  • 1/3 cup of extra virgin olive oil
  • 1 teaspoon of freshly ground pepper

To prepare the dressing you should use a sharp paring knife to cut away the peel of the lemons and leave some of the white Pith. Cut the lemons in quarters and add to a blender with the honey and place on high speed for a couple of minutes. Stop the blender and pour in the olive oil and turn the blender on at medium speed for at least a minute. Now season the dressing with sea salt and pepper to taste.Using a large mixing bowl, gently toss the arugula leaves and pear with enough dressing to generously coat. Now add the dried cranberries and pumpkin seeds on top.

Thai Basil and Double Mango Salad

For this salad you will need:
  • 1/3 cup of raw honey
  • 1 teaspoon of raw chili powder
  • 1 red chilie
  • 3 tablespoons of coconut water
  • 1 palm sized handful of thai basil leaves
  • A pinch of ground up star anise
  • 2 medium peeled mangos
  • 4 peeled and thinly sliced mangos
  • 1 cup of sliced brazil nuts.
  • A pinch of sea salt.

Using a medium sized bowl, mix the nuts with raw honey,chili powder, and a pinch of sea salt together.Now spread the brazil nuts out on a dehydrator tray and dehydrate at 115 degrees F for at least a whole day. The next step you should place the green mangos into a bowl of any size and add two teaspoons of salt. Let the mangos sit for at least twenty minutes so that the salt will soften the mangos. Now take one of the ripe mangos and chop it up to be blended. Once the chopped pieces of the ripe mango is added to the blender you should blend for about three minutes and add the red chilie with the coconut water. To season the mango mixture add the sea salt and star anise you should stir for at least one minute. With the second mango you will cut it into thin strips and place them into the bowl with the green mangos. You should now add the thai basil leaves and mix together with the mangos. On the bottom of a plate you should pour the mango mixture onto it and add the rest of the salad on top.

Grape and Quinoa Salad

For this salad you will need:
  • 3 stalks of diced celery
  • 1 large bunch of chopped cilantro
  • 1 handful of chopped mint leaves
  • 1 small handful of chopped basil leaves
  • 1 large handful of chopped raw cashews
  • 1 teaspoon of ground pepper
  • 1/4 cup of lime juice
  • 1/4 cup of mirin
  • 3 tablespoons of olive oil
  • 1 1/2 teaspoons of sea salt
  • 1 1/2 cups of quartered red grapes
  • 1 cup of quinoa

Using a large mixing bowl add the lime juice, quinoa, mirin, olive oil, and sea salt together. Let the stuff in the mixing bowl to sit for an hour to allow the quinoa to absorb the mixture. And now just add the rest of the remaining ingredients to the large mixing bowl and toss.

Sweet Corn and Warm Grape Tomato Salad

For this salad you will need:
  • 3 tablespoons of chopped marjoram
  • 1 teaspoon of sea salt
  • 1 pinch of ground black pepper
  • 3 ears of corn
  • 3 pints of halved grape tomatoes
  • 3 tablespoons of olive oil
  • 1 large head of greens of your choice
  • 1 tablespoon of lemon juice

First you should cut the kernals from the corn cobs and place in a large bowl with the grape tomatoes.Add the 2 tablespoons of olive oil and toss. Now spread the corn and tomatoes out on a dehydrator tray and dehydrate at 115 degrees F for 1 hour. In another large bowl mix the lemon juice and the remaining tablespoon of olive oil. Now add the greens, corn, tomatoes, marjoram together. Sprinkle the top of the salad with sea salt and pepper.

Avocado, Red Grapefruit, and Fennel Salad

For this salad you will need:
  • 1 large sliced fennel bulb
  • 1 small handful of chopped mint leaves
  • 3 large ruby red grapefruits
  • 1/4 cup macadamia oil
  • 1 tablespoon of lime juice
  • A pinch of sea salt
  • 2 ripe peeled and sliced avocados

First remove the peel of the grapefruits and cut into segments and place into a large bowl. Using a small bowl stir the oil with the lime juice and add the sea salt. Now place the sliced avocado in a bowl and pour some of the dressing on it. Add the fennel and mint. Toss and serve.

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