Green Salads Galore

Chicken Avocado Salad

3 chicken breasts
Blackening spice

For the marinade:

Juice of 2 lemons
Juice of 2 limes
2 cloves garlic, thinly sliced
1 T. ground cumin
¼ c. olive oil
½ tsp. salt
Ground pepper

For the salad:

2 avocados, cut into ½-inch pieces
1-1/2 c. cooked corn
1 tomato, cut into ½-inch pieces or a dozen cherry tomatoes cut in half
1 c. canned black beans, drained and rinsed (optional)
4 scallions, trimmed and minced
2 T. fresh chopped cilantro
Lots of mixed greens

For the dressing:
3 T. olive oil
2 T. red wine vinegar
chili powder

Mix the marinade ingredients and marinade chicken overnight. Sprinkle with blackening spice and grill on BBQ or cook in frying pan on the stove. Cut/tear cooked chicken into bite-sized pieces. Toss all the salad ingredients, including cooked chicken and dressing. Don’t overdress!

Grapefruit, Walnut, and Feta Salad


small red grapefruit
3 T grapefruit juice
2 T olive oil
½ tsp sugar
1/8 tsp salt
1/8 tsp pepper
4 c. greens
4 T feta cheese
4 T toasted walnuts

Peel and section grapefruit over a bowl; squeeze the membranes to extract juice. Set sections aside; reserve 3 T juice. Discard membranes.

Combine juice, olive oil, sugar, salt, and pepper, stirring with a whisk. Divide greens evenly among four plates; sprinkle cheese and walnuts over each salad. Divide grapefruit sections evenly among salads and drizzle with vinaigrette.

Greek Salad

8 c greens
1/2 small red onion, thinly sliced
1 green pepper, chopped in 1/2-inch squares
4 tomatoes, chopped in med-sized pieces
1/2 cucumber, chopped in med-sized pieces
12 or more ripe black olives
1 c feta cheese, crumbled


2 cloves garlic, peeled and chopped
1/3 c. olive oil
1/4 c. lemon juice
1/2 tsp. salt
Pepper to taste

Put all dressing ingredients into a jar and shake vigorously. Pour over salad and serve immediately.

Hollyhock Dressing

½ c. nutritional yeast
1/3 c. water
1/3 c. apple cider vinegar
1/3 c. tamari
1 clove garlic
1-1/2 c. oil (sunflower, peanut, canola)

Use a stick blender or regular blender to blend.


Green Salad with Grapes and Sunflower Seeds


3 T red wine vinegar
1/2 tsp salt
1/4 tsp pepper
2 tsp Dijon mustard
1 pinch sugar
1/3 c olive oil


8 c torn mixed salad greens
1 c parsley, rinsed and spun dry
1-1/2 c seedless grapes, halved
1/4 c shelled roasted sunflower seeds

In a small bowl whisk together the vinegar, salt, pepper, dijon and sugar. Add the oil and whisk until emulsified. Combine the lettuce, parsley and grapes and toss with the dressing. Sprinkle with sunflower seeds and serve immediately.


Greens, Strawberries & Pecans


12 c spring greens
1/2 c crumbled goat cheese
3/4 c pecans, caramelized
1 c fresh strawberries, sliced


1 T maple syrup
2 T balsamic vinegar
1 clove garlic, crushed
1 T sesame oil
1 tsp pepper
1/2 c olive oil

1. Start by caramelizing the pecans. Spread them on a baking sheet and roast at 350 until they start to turn brown. Remove and toss with melted butter to coat. Sprinkle 2 tsp of sugar and 1 tsp salt and stir it up. Back in the oven for just a bit – until they crisp up. Watch carefully or they’ll burn.

2. To make the vinaigrette, mix together the first 5 ingredients until they emulsify. Add the oil in a steady stream while stirring.

3. In a large salad bowl, mix the greens, cheese, pecans and strawberries. Toss with vinaigrette just before serving.


Lemongrass Dressing

1 ½ T lemongrass (from tube ­– buy in fresh herb section of grocery store)
½ tsp lemon juice
1 tsp lime juice
1 T cilantro
1 T fresh basil
1 T parsley
1 tsp honey
2 T canola oil


Spinach Berry Salad


blueberries, strawberries, mangoes, or all three
feta cheese
spinach or mixed greens
toasted slivered almonds for garnish

Balsamic cinnamon dressing (can be frozen)

Small batch                             Big batch

2T olive oil                                           2/3 c olive oil
2T balsamic vinegar                         2/3 c balsamic vinegar
1 clove garlic                                        5 cloves garlic
1 tsp honey                                           1.5 T honey
1 tsp soy sauce                                    1.5 T soy sauce
1/8 to 1/4 tsp cinnamon                 1 tsp cinnamon
2 tsp chopped red onion                3.5 T chopped red onion


Orange Fennel Salad


4 c mixed greens and/or arugula
1/2 medium fennel bulb, thinly sliced
1 navel orange, peeled, halved or quartered, and thinly sliced
1/4 or so small red onion, thinly sliced


3 or 4 T sliced almonds, toasted
goat cheese
pomegranate seeds or dried cranberries


2 to 3 T orange juice
2 T olive oil
1 tsp lemon juice
1 tsp red wine vinegar
salt & pepper

Divide greens between two salad plates. Toss together fennel, orange slices, red onions, and most of the dressing. 

Arrange fennel mixture over the greens. Drizzle remaining dressing on top. Garnish with almonds, pomegranate seeds/cranberries and goat cheese.


Raspberry Greens


1 T. red wine vinegar
1 or 2 T. juice from thawed (previously frozen) raspberries
A few thawed raspberries
2 T. olive oil
1 T. maple syrup
¼ tsp. sugar
¼ tsp. Dijon mustard
1 sprig chopped fresh tarragon
1/8 tsp. salt

Mix thoroughly, until thickened.


Fresh greens
Thawed berries
Toasted nuts


Thai Mango Salad with Roasted Peanuts


2 limes
1 T soy sauce or fish sauce
1 T granulated sugar
1 small jalapeño pepper, seeded and minced OR ½ tsp hot red chili flakes
2 T peanut oil or sesame oil (or mixed)
Salt to taste


2 ripe but firm mangoes
2 sweet peppers, preferably 1 red and 1 yellow
2 green onions
1/4 c chopped fresh mint or cilantro
8 c mixed lettuce, torn into bite-size pieces if necessary
1/3 c toasted peanuts, coarsely chopped
2 small carrots, grated

Grate peel from 1 lime and place in a measuring cup along with the juice of both limes. Whisk in soy or fish sauce, sugar, and jalapeno pepper until sugar is dissolved. Gradually whisk in peanut or sesame oil until blended. Add salt to taste. Set aside.

Peel mango, then cut away chunks of fruit from pit. Cut into thin strips and place in a bowl. Seed peppers and cut into thin strips and add to mango. Coarsely grate carrot and thinly slice onions and add to bowl along with cilantro or mint. Toss gently until combined.

Place lettuce and mango mixture in a large bowl. Toss with dressing until mixed. Serve on a platter or in a large salad bowl.

Sprinkle with nuts.


Watercress and Sesame Salad

Makes 4 servings

About 4 cups coarsely chopped watercress (trimmed, washed, and dried)

2 T rice or wine vinegar
2 T soy sauce
1/2 tsp sugar
1/4 tsp cayenne, or to taste
1 tsp dark sesame oil
Salt to taste
2 T toasted sesame seeds

Place chopped watercress in a bowl. Mix together the vinegar, soy sauce, sugar and cayenne, and dress the cress with this mixture.

Toss, add sesame oil, and toss again. Taste for salt and add it if necessary. Garnish with sesame seeds and serve.


Watermelon, Cucumber and Mint Salad

4 c. watermelon, cut into 1-inch cubes
2 c. cucumbers, peeled and cut into ½-inch cubes
¼ c. chopped mint
1 small bunch watercress, stemmed
¼ c. pine nuts


2 T. fresh lime juice
2 T. olive oil

Combine watermelon and cucumbers in large bowl. Whisk together vinaigrette, pour over watermelon and cucumbers and toss to coat. Add mint, watercress, and pine nuts and toss again. Chill for 1 hour before serving.


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