Category — salads and salad dressings
My husband and I grew some Swiss Chard in our backyard this summer, so I came up with this simple Raw Swiss Chard Salad Recipe to enjoy a cool salad on those hot summer nights.
Swiss Chard is up there as one of the healthiest greens and it has a more mild flavor than kale or collards. Swiss Chard is a source of vitamin C, vitamin E, vitamin A (in the form of beta-carotene), manganese, zinc, and antioxidants.
This raw chard salad recipe is probably one of the easiest and most versatile recipes on this blog. It can be used as a side dish for any meal and it will last in a sealed container in the fridge for up to 5 days. If you want to use the Swiss Chard Salad as a main dish you can add some chopped avocado and or some steamed quinoa. You can use this salad recipe as a base and dress it up differently every single night!
Raw Swiss Chard Salad
3 cups finely sliced chard (with stems removed)
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced shallot
1 tablespoon extra virgin olive oil
1/8 teaspoon salt
ground black pepper to taste
handful cherry tomatoes (optional for garnish)
Toss all ingredients together and let marinate at least a few hours before serving. You can also let it marinate overnight for a more tender salad. Serves 1 or 2. Enjoy!
Thank you for visiting the Raw Glow Blog, if you liked this Raw Swiss Chard recipe please “like it” below. Do you have a favorite way to enjoy Swiss Chard? Please post it in the comment’s section below. Comments are always welcome!
September 9, 2014 No Comments
Today I am going to show you how to make a simple dandelion green fig salad. Dandelion greens are a nutritional powerhouse, they contain: dietary fiber, vitamin B-6 (pyridoxine), Riboflavin, vitamin C, vitamin A,
vitamin K, iron and calcium.
Dandelion greens can be a bit bitter, so make sure to prepare them with something sweet like fruit. In today’s fig salad recipe I combine currants and fresh figs to mellow out the dandelion green’s bitterness. Hope you like it!
Dandelion Greens Fig Salad
1 cup thinly sliced dandelion greens
1/4 cup dried currants (or dried raisins)
1/4 avocado, diced
4-5 fresh figs sliced into rounds
Dash of pink or sea salt
Juice of one lime
1 tablespoon local honey
Drizle of extra virgin olive oil*
Add all the salad ingredients into a bowl and toss. Whisk all salad dresing ingredients in a small bowl and then pour over the salad. Toss again and then serve. Serves 1.
* This is an affiliate link to my favorite olive oil of all time:
Napa Valley Naturals Organic Extra Virgin Olive Oil
It has a nice fruity flavor which I really enjoy.
Watch the complete video to see how I made the dandelion greens fig salad:
If you can’t see the video below click here.
Thank you for visiting the Raw Glow Blog, if you liked this dandelion greens fig salad recipe please “like it” below. Do you have a favorite way to enjoy dandelion greens? Please post it in the comment’s section below. Comments are always welcome!
August 11, 2014 No Comments
Don’t get me wrong I love kale, but truth be told, sometimes the flavor can be a little strong. Inspired by a recipe I saw on a toneitup.com video I decided to lighten up the intense flavor of kale by making a kale fruit salad instead of a traditional savory raw kale salad recipe.
I used baby kale leaves in the kale fruit salad, which have a mild flavor, instead of the mature kale leaves. If you don’t grow your own baby kale, I have seen baby kale available in some super markets in the bagged greens section. Here is a picture of a baby Red Russian kale leaf from our garden:
I also shredded the kale very thinly for the raw kale salad recipe, you can either use a food processor with the slicing blade or just use a good old sharp chef’s knife. My husband says this is key. (Thanks for the input honey!)
I then added some chopped fruit I had on hand. It was near the 4th of July so I decided to use flag colors and chose strawberries and blueberries, but I am sure any type of fruit would do. I also added some coconut flakes for color, flavor, and texture. I should call it the red, white, blue, and green kale salad!
The dressing I made was pretty simple: I used avocado, banana, citrus, and some honey and blended it in the Vitamix. (My favorite blender of all time!)
Once I mixed everything together the final result was a sweet and crunchy kale fruit salad that even my husband enjoyed! (He usually prefers romaine or baby spinach salads over kale.) Hope you like it too!
Here is the full recipe:
Raw Kale Fruit Salad
2 cups shredded baby kale leaves
1/3 cup sliced strawberries
1/3 cup blueberries
1/3 cup shredded coconut (dried or fresh)
Raw Kale Fruit Salad Dressing
1/4 cup orange juice
1 small ripe banana
1/4 an avocado
2 tablespoons raw honey
1 tablespoon lemon juice
1/4 teaspoon lemon zest
pinch white stevia powder to taste for extra sweetness (optional)
Assemble all the salad ingredients in a bowl. Blend all salad dressing ingredients in a high-speed blender. Toss the salad and dressing together and serve. Will last for a few days in the fridge if you can’t eat it right away. Serves 1 or 2. Enjoy!
Thank you for visiting the Raw Glow Blog, if you liked this raw kale salad recipe please “like it” below. Do you have any favorite raw kale salad recipes? Please post them in the comment’s section below. Comments are always welcome.
Hope you are having a healthy and happy summer!
July 23, 2014 No Comments
Most raw food salad dressing recipes usually contain nuts or oils. This raw food vegan salad dressing recipe uses mango and peppers for a sweet and spicy salad dressing that is guaranteed to jazz up your salad without adding a lot of fat.
Make sure that you use a ripe mango and feel free to experiment with different seasonings and adjust them to your liking.
For variety, you can substitute the mango for the same amount of ripe papaya.
Mango Lime Cilantro Low Fat Raw Food Vegan Salad Dressing #1
1 cup chopped mango (about 1 ripe mango)
1 cup chopped red bell pepper (about 1 red bell pepper)
1 tablespoon lime juice (juice from about 1/2 a lime)
1 tablespoon chopped cilantro
1 teaspoon chopped jalepeño pepper (no seeds)
In a high speed blender blend the mango, red bell pepper, lime juice, and jalepeno pepper until completely smooth. Then add the cilantro and pulse a few times until the cilantro is blended into little pieces, yet still visible. Taste and adjust seasonings. Pour over your favorite salad. Makes about 1 cup salad dressing. Will store in the fridge for 2-3 days.
Here is one more low fat dressing recipe for variety. Both are delicious!
Mango Lemon Dill Low Fat Raw Food Vegan Salad Dressing #2
1 cup chopped mango
1 cup chopped English cucumber
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1/2 clove raw garlic
In a high speed blender blend the mango, cucumber, lemon juice, and garlic until completely smooth. Then add the dill and pulse a few times until the dill is blended into little pieces, yet still visible. Taste and adjust seasonings. Pour over your favorite salad. Makes about 1 cup salad dressing. Will store in the fridge for 2-3 days.
Here is a short video where I make the mango, lemon, dill salad dressing.
If you can’t see the video below click here to access the video.
Thank you for visiting the Raw Glow Blog, if you liked this recipe please “like it” below. Do you have any low fat raw food vegan salad dressing recipes? Please share them in the comment’s section below.
February 13, 2014 2 Comments
Sometimes the most basic dishes can be the most satisfying. This is how I feel about this simple raw vegan avocado salad. This raw avocado salad contains only 5 ingredients, is super easy to make, and yet is quite filling. Whip up this vegan avocado salad anytime you need a quick meal!
(Some of the below links are affiliate links, yet I really do love and recommend these products!)
Raw Vegan Avocado Salad
5 cups shredded romaine lettuce
1 avocado peeled, pitted, and diced
3 – 4 Mejidool dates, pitted and cut into slivers
Juice from 1 – 2 fresh limes
Handful of cilantro leaves (optional)
Sea salt to taste
Mix all ingredients in a large salad bowl. Serves 1 – 2 people. Enjoy!
Thank you for visiting the Raw Glow Blog, if you liked this recipe please “like it” below. Comments are always welcome.
January 9, 2014 No Comments