Ignite Your Life Salad Recipe Bonus

MARSHA’S FAVORITE SALADS  

ASIAN SLAW

Ingredients

    1 (3-inch) piece ginger, grated fine

    1/2 cup rice wine vinegar

    1 tablespoon soy sauce

    1 lime, juiced

    2 tablespoons sesame oil

    1/2 cup peanut butter

    1/2 head Napa cabbage, sliced thin

    1/2 head Purple cabbage, sliced thin

    1 red bell pepper, julienne fine

    1 yellow bell pepper, julienne fine

    2 serrano chilies, minced fine

    1 large carrot, grated fine with a peeler

    3 green onions (optional)

    2 tablespoons cilantro

    2 tablespoons mint

    1/2 teaspoon ground black pepper

    1/4 teaspoon sea salt (or to taste)

    To make it a meal add: chilled, cooked shrimp, chicken or tofu

Directions:

In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing.

    

KALE & QUINOA FUEL RECOVERY SALAD

Ingredients

1 cup quinoa, rinsed using a fine-mesh strainer

3/4 tsp. fine sea salt, divided

3 cups loosely packed, finely chopped kale, stems removed

1 red bell pepper, seeded and chopped

1 jalapeno pepper, finely chopped (include the seeds if you like spice)

1/2 small red onion, chopped

1/2 cup chopped cilantro leaves

1 can (15 ounces) black beans, drained and rinsed, or 1. cups cooked black beans

1/3 cup lime juice (3–4 limes)

1/3 cup extra-virgin olive oil

1 avocado, sliced

1/2 cup toasted pumpkin seeds

1/2 cup grated Cotija, crumbled feta cheese or chopped olives

Directions:

In a medium saucepan over high heat, bring to a boil the quinoa, 1 1/2 cups water and 1/2 tsp. salt. Reduce heat to low and simmer, covered, until the quinoa is tender and all the water has been absorbed, 15–20 minutes. Transfer to a large salad bowl, fluff with a fork and set aside to cool. Once cool, add kale, red bell pepper, jalapeno, onion, cilantro, black beans, lime juice, oil and remaining 1/4 tsp. salt to quinoa and toss to combine. Taste and add additional salt, if needed. Chill in the fridge until ready to serve. Just before serving, top with avocado, pumpkin seeds and the cheese or olives.

 

KALE DETOX SALAD

Ingredients

3 cups loosely packed, finely chopped kale, stems removed

1 cup broccoli, cooked, chilled, larger pieces chopped

1 cup purple cabbage, finely chopped/shredded

1 red bell pepper, julienne fine

2 large carrots, julienne fine

1/2 cup sesame seeds

1/3 cup lemon juice

1/3 cup sesame oil

1 garlic clove minced fine

Directions:

In a large bowl, add kale, broccoli, cabbage, bell pepper, carrots, and toss to combine. In a small bowl combine lemon juice, sesame oil, garlic and sesame seeds, whisk into a dressing. Taste and add additional salt, if needed. Chill in the fridge until ready to serve. Add dressing at serving time.

ENJOY!

Marsha