Juicy Watermelon salad with fresh mint + heirloom tomatoes

Melon season has arrived and there's nothing like sinking your teeth into a bite of crisp, sweet, juicy  watermelon. On the other hand, there's nothing worse than going to the market, knocking on twenty different melons in hopes of finding the perfectly ripe one only to get it home, slice it open, and realize it's a mushy grainy mess inside. If this happens, don't toss it in the compost but instead, do the next best thing and make hydrating watermelon juice. 

If you win the watermelon lottery that day and pick the perfect one, this recipe is a must! An explosion of electric Summer colors, this salad combines both savory and sweet with a variety of textures to please the palette.

When I don't have time to make my own, there are a few companies I turn too for beautifully done vegan cheeses including; I

Kitehill -Vegan Artisanal nut based cheese. I've tried the White Alder and Cassucio and they are excellent!

Treeline- Vegan Artisanal nut cheeses to rival those of France and Italy. I've tried the scallion soft French cheese and aged crack pepper hard cheese. Both are delicious but the aged cheese was outstanding!

Dr. Cow -Raw vegan aged nut cheeses. These can be hard to find but worth seeking out. I have tried all the flavors and each one has blown my mind! 

I am always on the hunt for the best vegan cheese and In the near future, will breakdown in detail and review a large selection of different vegan cheese companies on the market. Stay tuned... in the meantime enjoy this recipe!

Watermelon Salad with fresh mint and heirloom tomatoes

Salad

4 1/2 cups 1-inch cubes of watermelon

1 cup heirloom cherry tomatoes, quartered

1/2 cup fresh mint leaves

1/4 cup red onion, diced

1/4 cup vegan nut based cheese, crumbled or cubed

Dressing 

Balsamic vinegar

olive oil

sea salt

fresh ground black pepper

Directions

1. In large mixing bowl combined watermelon, cherry tomatoes, mint leaves, red onion, and vegan cheese. Toss lightly until well combined.

2. Right before serving or plating, drizzle salad with balsamic vinegar, olive oil, sea salt, and black pepper to taste. ( the salad is so flavorful on its own I only did a light drizzle but I'll leave this one up to you guys) Serve immediately!

Sweet corn salad with coconut lime dressing

Summer is finally here and all my favorite fruits and vegetables are abundantly sprouting up and out of gardens everywhere, creating a colorful feast for the eyes and senses. Lately, I've been on a salad craze, trying to come up with unique recipes and re-designing old favorites into vegan + raw versions.

If you've stopped by any local co-op, farmers market or grocery store you'll notice fresh corn is everywhere. When in season and at its peak, corn is best eaten raw right off the cob. The sweet kernels deliver a pop + crunch that is irresistible!

This salad is a mash up of textures and flavors creating that sweet + salty combo we all love. This is my favorite new vegan + raw Summer salad. Take it to a BBQ, dinner party, or potluck and watch it disappear. Enjoy!

Sweet corn salad with coconut lime dressing

For salad

2 1/2 cups fresh yellow and white corn, cut off the cob

1 cup radishes, very thinly sliced

1 medium ripe avocado, peeled, pitted and diced

1/3 cup red onion, diced

1/4 cup fresh cilantro, finely chopped

Dressing

1/2 cup fresh raw coconut milk ( recipes in my book Wild Plate--can also use canned if you don't have fresh)

2 tablespoons + 1 teaspoon fresh-squeezed lime juice

1 teaspoon light raw agave nectar

1/2 teaspoon sea salt

jalapeno (optional for some kick)

For dressing

1. In high-speed blender add coconut milk, lime juice, agave, and sea salt. Blend on medium speed for about 20 seconds or until totally smooth and coconut milk is frothy. 

For salad

1. Add corn, radishes, avocado, red onion, and cilantro to medium mixing bowl. 

2. Pour dressing over salad and toss lightly to coat. 


Note: Keeps in refrigerator in airtight container up to 3 days. The lime keeps the avocado nice and green!

I have a huge herb garden in my back yard and come late Spring-Summer, it's overflowing with fragrant blossoms and edible leaves. The mint has managed to overtake so I've trying to come up with recipes to use this medicinal herb. I was craving something fresh, seasonal, and vibrant so I came up with this salad. All ingredients were found at the local farmers market.

Heirloom tomato mint salad

Salad

2 1/2 cups cucumber, diced

2 small ripe avocados, peeled, pitted and diced

1 1/2 cups Heirloom cherry tomatoes, sliced

1/2 cup fresh mint leaves, minced

1/4 cup red onion, diced

Dressing

2 tablespoons olive oil

2 tablespoons raw apple cider vinegar

1 tablespoon fresh-squeezed lemon juice

1 teaspoon raw light agave

1/4 teaspoon sea salt

1/4 teaspoon fresh cracked black pepper

Make dressing

1. In small bowl whisk, olive oil, apple cider vinegar, lemon juice, agave, salt, and black pepper until oil is totally mixed into vinegar and lemon juice. 

Make salad

1. In medium mixing bowl add cucumber, avocado, tomatoes, mint, and onion. Pour dressing over salad and toss lightly to coat. Serve immediately.

Spring salad bowl

Now that Spring has arrived, farmers markets are beginning to open, and bursts of vibrant colors are surfacing after a dull, grey, winter. Dark leafy greens are in abundance, which for me is like being a kid in a candy store. With so many varieties of kale, chard, and lettuce to chose from, I was inspired to make this quinoa salad bowl for a quick, light, and refreshing meal.

Red quinoa salad bowl with garlic herb vinaigrette

Serves 4 

Salad

4 cups red quinoa, cooked

1 head green kale, stems removed, roughly chopped

1 ripe avocado, peeled, pitted, and sliced

2 cups carrots, shredded

1/4 cup raw pistachios, chopped

1/4 cup chives, minced

1 tablespoon expeller-pressed olive oil

2 teaspoons lemon juice, fresh-squeezed

Sea salt and black pepper to taste

Dressing

1 cup basil, stems removed, tightly packed

1/2 cup fresh parsley, curly or flat leaf, tightly packed

1/2 cup expeller-pressed olive oil

1/4 cup raw apple cider vinegar

3 medium cloves garlic, peeled

2 tablespoons fresh oregano, stems removed

1 tablespoon lemon juice, fresh-squeezed

1/2 teaspoon raw light agave

1/2 teaspoon fresh ground black pepper

1/4 teaspoon sea salt

Make dressing

1. In high-speed blender add basil, parsley, olive oil, apple cider vinegar, garlic, oregano, lemon juice, agave, and salt and pepper.  Blend on medium for about 30 seconds until herbs are broken down and sauce is almost smooth. 

Salad bowl

1. While quinoa is cooking, chop kale and massage in olive oil, lemon juice, and salt and pepper for a few minutes until kale is evenly coated and starts to soften. 

2. Place 1 cup cooked quinoa in each bowl.  Divide equal parts kale and shredded carrots over quinoa and sprinkle on pistachios and chives. Top each bowl with sliced avocado and  drizzle with a generous amount of dressing.  Enjoy!

Arugula salad with shaved fennel, pear and slivered almonds

There's no doubt fall is here which means a new selection of local produce.  Arugula, fennel and pear are gracing the outer isles of natural markets and make a refreshing combination when paired together.  A light lemon, honey dressing adds a touch of sweetness to the peppery arugula, creating another layer of depth to this salad. 

I have never really experimented much with fresh fennel in the past because the thought of a licorice tasting bulb, just never appealed to me.  Don't get me wrong, I like licorice but tend to gravitate towards it in its sweet candy form.  

While getting some groceries at the food co-op today, a sandy blonde gentleman was restocking fresh fennel that looked like something out of a Dr. Suess book.  Its wispy vibrant green fronds, dancing in the cool air immediately caught my attention so I thought I'd buy one to experiment with and see if I liked it.  Turns out, I love it!  The licorice flavor is very mild and the bulb light and crisp.  I will definitely be using more fennel in the kitchen.  Not only is it tasty, but fennel is rich in vitamin C, dietary fiber, potassium, manganese and is an anti-inflammatory food with some very powerful antioxidants.  This recipe is a nutritional powerhouse and a great way to start any meal.  Enjoy!

Arugula salad w/ shaved fennel, pear and slivered almonds

(serves 4-6)

Salad

6 cups fresh arugula, washed

1 medium fennel bulb, shaved

1/2 medium anjou pear, shaved

1/4 cup raw slivered almonds

Dressing

1/4 cup expeller pressed olive oil

3 tablespoons lemon juice, fresh squeezed

1 tablespoon raw honey

1/4 teaspoon sea salt

1/4 teaspoon black pepper, ground

Make dressing

1.  In small mixing bowl whisk lemon juice, honey, salt and pepper.  Gradually whisk in olive oil until dressing is well combined.  

Assemble

1.  In large mixing bowl add arugula, fennel, pear and slivered almonds.  Drizzle dressing over salad and toss to coat.  Serve immediately