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Rainbow Greek Salad
The best meals are not only packed full of flavor and healing ingredients;
they’re also a feast for the senses. The rainbow of color and the fragrant herbs
in this recipe make it a special sensory treat that you can feel good about
enjoying every day or as often as you’d like. This salad is a wonderful option to
serve up to family, friends or simply devour all on your own.
Ingredients:
• 1/2 orange cherry tomatoes, • 1/3 thinly sliced red onion
halved • 1 cup diced avocado
• 1/2 cup red cherry tomatoes, • 3/4 cup olives, pitted and halved
halved • 2 tbsp fresh oregano, leaves only
• 1 cup diced cucumber • 2 tbsp fresh thyme, leaves only
• 1/2 diced red bell pepper • 3 tbsp fresh lemon juice
• 1/2 diced yellow bell pepper • Sea salt and pepper, to taste
Directions:
Make the date caramel by blending the dates, almond milk, water and vanilla
until smooth. Add a bit more water if needed to blend. Set aside.
Arrange the apple slices on a serving plate. Top with cinnamon, date caramel,
walnuts, cranberries and tahini.
erve immediately.
Serves: 4 people
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Arugula Nectarine Salad
Arugula and nectarine are a match made in heaven in this fresh, juicy salad.
With just the right amount of spice from the arugula and some crunch from
the pistachio nuts and romaine, it’s a salad you may find yourself making over
and over again.
Ingredients:
• 4 cups arugula
• 2 small romaine heads, chopped
• 3 nectarines, thinly sliced
• 1 tbsp thyme, leaves only
• 3 tbsp lemon juice
• Sea salt and pepper, to taste
• 3 tbsp pistachios, shelled and roughly chopped
Directions:
Place the arugula, romaine, nectarine and thyme in a mixing bowl. Add the
lemon juice, sea salt and pepper and toss lightly.
Arrange on a platter or place and top with chopped pistachios. Serve
immediately.
Serves: 2 people
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Avocado Caprese Salad
This delicious and beautiful twist on a caprese salad may just have you
envisioning yourself at an Italian trattoria on a cute cobblestone street. Instead
of the traditional mozzarella, this recipes uses the wonderful avocado. As you’ll
read below, avocado is an incredibly healing food that also mimics the
creaminess of cheese. Dairy products put a strain on the digestive system and
liver, and negatively impact health in many other ways, so they are best
avoided. This caprese salad is perfect for serving as a finger food, entrée, or
light main meal for guests or just for yourself.
Ingredients:
• 2 1/2 cups fresh strawberries, hulled and quartered
• 3 tbsp lemon juice
• 1 tsp zest
• 1/4 cup maple syrup
• 3 tbsp chia seeds
Directions:
Cut the tomatoes into thick discs and set aside. Cut the avocado across the middle
(not lengthways) and remove the pit. Peel off the skin and cut into discs, about the
same thickness as the tomato.
Arrange the tomato slices on a plate or platter and top with avocado. Place a basil
leaf on each, then drizzle with lemon juice and the optional olive oil. Season with sea
salt and pepper. Serve immediately.
Serves 2-4 people
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Plum & Almond Salad
Eating plums on a regular basis can help bring benefits such as improved
vision, healthier skin, healthy brain functioning, regulated digestive tract,
reduced inflammation, resistance against colds and infections, and improved
metabolism. Plums are especially good for digestive disorders such as IBS,
gastritis, and constipation. The magnesium in plums works as a natural
tranquilizer which can sooth your nerves and also work as a catalyst to
reinstate your natural REM sleep.
Ingredients:
• 5 ripe soft plums, thinly sliced (or substitute with another fruit like
pear, apricots, strawberries or peaches)
• 4 cups baby spinach
• 1/2 cup fresh basil, leaves only
• 2.5 tbsp lemon juice
• 1/2 tsp lemon zest
• 2.5 tbsp orange juice
• 1/2 tsp orange zest
• Sea salt and pepper, to taste
• 1/4 cup almond flakes
Directions:
Place the plums, baby spinach and basil in a bowl. Add the lemon juice, zest,
orange juice and zest, sea salt and pepper and toss to combine. Transfer salad
to serving bowls and top with almond flakes. Serve immediately.
Serves: 10-12 bites
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Kale Apple Salad
Full of flavor and just the right amount of crunch, this delicious salad is a great
way to get more leafy greens and fruit into your diet. Massaging the kale with
avocado tenderizes the green, while the apple and pecans give the salad just
the right amount of crunch. This recipe would be great on a fall or winter
holiday table or simply serve it up any day of the week. For a lower fat recipe,
you can reduce or omit the pecans and bring in crunchy vegetables of your
choice such as finely chopped celery, carrot, or cabbage.
Ingredients:
• 4 cups kale, destemmed and roughly chopped
• 1 small avocado (about 1/2 cup)
• 1/2 tbsp raw honey
• 1/4 cup lemon juice
• 1/2 tsp sea salt, more if needed
• 1/2 tsp black pepper, more if needed
• 1/2 cup pecans, roughly chopped
• 1/2 cup dried cranberries
• 2 large red apples, such as gala or fuji, chopped
Directions:
Place the kale, avocado, raw honey, lemon juice, salt and pepper in a large
bowl. Massage the avocado into the kale, then add the pecans, cranberries
and apples. Mix well and serve.
Serves: 3-4 people
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Orange & Olive Salad
With juicy oranges and satisfying olives and avocado, this sweet-savory dish is
perfect when you’re looking for a meal that feels light and filling at the same
time. Plus, it’s a stunner, with vibrant colors that offer both health benefits and
eye appeal. Enjoy this salad on its own, over salad greens, or in a wrap.
Ingredients:
• 6 oranges, any variety
• 1/4 cup sliced green olives
• 1/4 cup finely chopped parsley
• 1/4 cup thinly sliced red onion
• 1 avocado, diced
• Black pepper (optional)
Directions:
Cut off the top and bottom of each orange. Then, resting each orange flat on
the cutting board, cut down and around the sides, removing all of the peel.
Slice the oranges horizontally into disks and arrange on plates. Top the
oranges with the remaining ingredients, serve, and enjoy!
Serves: 2-4 people
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Leafy Green Salad with Lemon Dressing
This simple salad is full of flavor and perfect for lunch at work. Just keep the
dressing separate until right before eating, and you can enjoy a delicious,
vibrant lunch right at your desk. Make sure to look for raw pistachios if you
can. They’re tender and absolutely perfect alongside the sweetness of the
strawberry and the brightness of the lemon.
Ingredients:
• 1⁄2 cup lemon juice
• 1⁄4 cup olive oil
• 2 tablespoons raw honey
• 8 cups leafy greens
• 2 cups sliced strawberries
• 1⁄2 cup unsalted raw pistachios
Directions:
For the dressing, blend the lemon juice, olive oil, and honey until
smooth. Toss the leafy greens with the dressing in a large bowl until the
greens are evenly coated. Divide the salad into individual bowls. Top
with the strawberries and pistachios.
Serves 2-4 people
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Rainbow Chopped Salad
With the bright savory flavors of sage, garlic, and lemon blended into a
creamy dressing and poured over a brilliant array of chopped vegetables, this
hearty salad is a stand alone meal unto itself and will leave you completely
satisfied.
Ingredients:
• 8 cups of chopped spinach
• 1/2 cup cabbage, chopped
• 1/2 cup bell pepper, chopped
• 1/2 cup carrot, chopped
• 1/2 cup cucumber, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cashews
• 1 cup zucchini, peeled and chopped
• 1/2 lemon, juiced
• 1 garlic clove
• 1 large leaf of sage
Directions:
Build salad bowls by layering all the brightly colored veggies over beds
of spinach. Any additional vegetables may be added as desired.
For the dressing, blend cashews, lemon juice, zucchini, garlic and sage
until smooth. Pour over top and enjoy!
Serves: 2
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Cucumber Rolls
These pretty little rolls are so easy to prepare and even easier to eat! A perfect
snack for anytime of day that pairs perfectly with an Asian inspired tomato
ginger dipping sauce. Make extras because they won’t last long.
For the Rolls: For the Dipping Sauce:
• 2 cucumbers • 1/4 cup tomato
• Any desired sliced veggies for • 1/4 orange juice
filling (examples: bell pepper, • 2 tbsp raw hulled hemp seeds
carrot, cabbage, mango, green • 1 cup zucchini, peeled and diced
onion, avocado) • 1/2 inch jalepeno without seeds
• 1 inch sized piece of ginger
• 2 dates
• 1 garlic clove
Directions:
For the dipping sauce, blend all ingredients in a blender until smooth. Set
aside.
Slice thin sheets of cucumber lengthwise using a mandolin or vegetable
peeler. Starting with one end, place any desired fillings and roll towards the
end, using a dab of sauce to stick in place. Make as many as desired and
enjoy!
Serves: 2-4
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Medical Medium® www.medicalmedium.com
Tabouli Salad with Veggie Hummus
This raw tabouli salad is a wonderful way to incorporate more fresh veggies
and herbs into your daily diet. Quick and easy to make, its the perfect lunch or
dinner that is energizing and satisfying on every level.
For the Salad: For the hummus:
• ½ head cauliflower florets • ¼ cup tahini
• 2 cups tomatoes, diced • ½ date
• 2 cups cucumber, diced • 1 zucchini, peeled and diced
• 1 lemon, juiced • ½ lemon juiced
• 1 tsp cumin • 1tsp cumin
• 1 bunch parsley • 1 tsp olive oil
• 1-2 garlic cloves
• paprika (optional)
Directions:
In a food processor, pulse cauliflower, parsley, and cumin until "rice" is
formed. In a large bowl, mix together with tomatoes, cucumber, and lemon
juice until combined. For the hummus, blend tahini, dates, zucchini, lemon
juice, cumin, olive oil, and garlic until smooth. Serve topped with paprika as
desired.
Serves: 2
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Find out more in #1 New York Times Bestselling Author
Anthony William’s four groundbreaking books Medical Medium,
Life-Changing Foods, Thyroid Healing, and Liver Rescue.
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