Salad Recipes

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Dill Salmon Salad
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  1. 3 big pieces. of salmon fillets, fresh
  2. 1 large red pepper
  3. 2 big celery stalks, chopped small
  4. 4 scallions chopped small
  5. 3/4 cup fresh dill
  6. s&p to taste
  7. 4 Tablespoons of nayonaise (non-dairy mayo)
  8. 1 Tablespoon of fresh lemon Juice
  9. 1 teaspoon of mustard powder
  10. Optional: 4 artichoke hearts chopped fine
  1. Cook salmon at 375 degrees for 20-25 minutes, let cool 1-2 hrs.
  2. Prep all veggies and dill (chopped) and set aside
  3. Mix wet ingredients, nayonaise and lemon and then combine with all other ingredients.
  4. Sliver salmon into small pieces and add to above ingredients (adjust lemon and salt and pepper to taste)
  5. Serve on endive leaves or use on a herbed cracker. Also works well over a garden salad.
  1. The salmon can be cooked the night before.
The Health Conscious Chef

Rainbow Quinoa Salad
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  1. 1 cup Quinoa, uncooked
  2. 2 cups water for Quinoa
  3. 1 organic carrot, chopped small
  4. 1 small red onion, chopped small
  5. 1 stalk of organic celery, chopped small
  6. 2 scallions, white and green parts, chopped small
  7. (save 1/4 cup of scallion for garnish)
  8. 2 corn on the cob, decobbed or organic frozen corn
  9. 1 tsp. Sea salt, pinch of pepper
  10. 2 tablespoons of virgin olive oil
  11. 1/4 cup lemon juice, fresh
  12. Optional: fresh organic parsley, about 1/4 cup chopped
  1. Soak Quinoa for 2 mins, rinse well and cook 2 parts liquid to 1 part water. Bring water to a boil, add grain and then simmer for 20-25 mins, until grain looks fluffy. Set aside to cool at least 10 mins.
  2. Prep all the vegetables, juice lemon. Blend olive oil with lemon. Mix veggies with cooled grain and dress, adjust lemon and salt to taste. Garnish with parsley or scallion. Then, ENJOY!!
The Health Conscious Chef
Quinoa Sea Medley
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  1. 1 cup organic quinoa, cooked in 2 cups water
  2. 1/4 head broccoli, cut into small pieces
  3. 1 medium carrot, cut into half moon pieces
  4. l-cup string beans
  5. 1/4 daikon root piece, cut into half moon pieces
  6. 1 Tbsp. hijiki (sea veggie), chopped
  7. 1 medium onion, chopped small
  8. 1 clove garlic, minced
  9. 2 scallions, white and green parts
  10. 1 tsp. ground coriander
  11. 1 tsp. sea salt, pinch of pepper
  12. 2 Tbsp. olive oil for saute
  1. 2 Tbsp sesame oil
  2. 2 Tbsp tamari
  3. 1 Tbsp water
  1. Soak and wash quinoa. Boil 2 cups of water, put in quinoa, and simmer 20 mms. or until all water is absorbed.
  2. Set aside to cool.
  3. Prep all veggies. Soak sea vegetable in 1/4 cup of water for 8 mins, drain, and chop if needed.
  4. Steam veggies in steamer for 3 mms. Saute onion, garlic and spices. Toss all veggies with cooled grain, saute and dressing. Garnish with scallions.
  5. OPTIONAL: Use Kale if string beans are not available. Steamed and chopped.
The Health Conscious Chef
Kale Greek Salad
Yields 6
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  1. 3 bunches organic kale
  2. 4 tomatoes seeded
  3. 2 red onions sliced thin
  4. 2 block firm sliced thin
  5. 2 cups black pitted olives or 2 cans
  1. 2 cup olive oil (virgin)
  2. 2 cups balsamic vinegar
  3. 1 cup water
  4. 1/2 cup brown rice syrup
  5. 2 T. Garlic Minced
  6. s&p
  7. handful of parsley
  8. 1 1/2 T. Dried Oregano
  9. 1 1/2 T. Basil
  1. Wash & trim kale well. Prep onion (thin sliced) chop & seed red tomato (or slice). Chop tofu into bite sized cubes.
  1. Dressing is kept on side and used to dress each day.
The Health Conscious Chef
Hijiki and Corn Salad
Serves 4
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  1. 1/2 cup dry hijiki, soaked in water for about 15 then drained/rinsed
  2. 1 big cucumber diced small, peel skin if not organic
  3. 1 zucchini diced small
  4. 1 red pepper long thin slices
  5. 3 ears of corn, cut from cob, run knife over cob
  1. 4T sesame oil
  2. 2T Miso (sweet white)
  3. 4T Tahini
  4. 4T grated Ginger Root
  5. 3T apple cider vinegar
  6. 4T honey
  7. 6T Braggs or Tamari
  8. 2 cloves of fresh garlic minced
  1. Combine dressing in blender and toss with the salad.
  1. Hijiki expands dramatically when soaked and cooked: 1 cup dried sea veggie yields 4-5 cups cooked.
  2. Hijiki is the favorite sea vegetable in Japan. It means “Bearer of Wealth and Beauty”
The Health Conscious Chef

Blackeyed Pea Frittata
Serves 6
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  1. 3/4 cup dried blackeyed peas
  2. 1 medium onion
  3. 3 garlic cloves
  4. 1 red pepper
  5. 1/2 teaspoon dried hot red pepper flakes
  6. 3 Tablespoons butter (can use olive oil)
  7. 1/2 cup long-grain white rice (or brown)
  8. 2/3 cup water for rice
  9. 1 medium Zucchini
  10. 2 large egg yolks, 2 whole eggs
  11. 1/4 cup fresh coriander leaves (cilantro)
  12. 1 1/2 teaspoon sea salt, 1/4 teas. Pepper, pinch of Tabasco
  1. 1. Bring water to boil and cook peas for 25 mins. at med. boil, drain and cool, set aside.
  2. 2. Chop onion and mince garlic. Cut pepper into 1/4 inch dice. In a 3-quart kettle cook onion, garlic, pepper and red pepper flakes in 2 Tablespoons of butter over moderate heat until onion is softened. Add rice and cook stirring, 1 minute. Stir in 2/3 cup water and cook mixture, covered over low heat until all water is absorbed, about 15 mins. For white rice and 35 mins., for brown.
  3. 3. While rice is cooking, coarsely shred enough zucchini to measure 3/4 cup.
  4. 4. In a large bowl lightly beat egg yolks and whole eggs
  5. 5. To egg mixture add rice mixture, peas, zucchini, coriander, s&p and Tabasco, stirring well until combined.
  6. 6. In a 10-inch non-stick skillet heat remaining tablespoon of butter over moderate heat until foam subsides, tilting skillet to distribute evenly, and cook until underside of frittata is golden and set but top is still wet, about 8 mins.
  7. 7. Pre-heat broiler while frittata is cooking, and then broil frittata ~ about 3 inches from heat and set and top of frittata is golden and crisp, about 8 mins. With a spatula slide frittata unto platter.
  8. 8. Cut frittata into wedges and serve with guacamole.
  1. Use egg whites to cut down on some fat, although good organic omega-3 eggs are only good fat.
  2. Cooks in the American South have been serving blackeyed peas on Jan 1st for good luck for hundreds of years. Besides its potential for auguring good luck, there are many reasons this legume is one of our favorite beans. We like its wonderful texture (more creamy and less starchy than that of many other dried beans); its affinity for pickling and its readiness to absorb the flavors of other ingredients.
The Health Conscious Chef