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Clean Green Salad with Seed-Crusted Avocado

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Clean Green Salad with Seed-Crusted Avocado

I am currently on a road trip through Western USA and Canada and cannot stop thinking about salad. Not the standard salads that seem to be on every menu around here that tend to lean heavily on cheese, mayo and candied nuts (why are these the bones behind salads these days?), but real salad that is mostly green with some fresh, colourful, crunchy veggies. Internal shower salad.

Clean Green Salad with Seed-Crusted Avocado

It is the time of year that our salad switches are turned back on and we start to crave this type of food again. Even more so if you happen to be on a road trip and your supply of healthy snacks is getting low and you’re beginning to eyeball the chips at the gas station, wishing you knew less about nutrition. Unless truck drivers have amazing partners (or are, themselves amazing) and make themselves kale chips and sprouted pumpkin seeds for their long journeys, I can’t see how Doritos, Red Vines and Dr Pepper wouldn’t become part of their regular diets. And all that sitting too. Poor Truck Drivers.

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Purple Potato Salad

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Potatoes are my favourite food, hands down. So how happy was I (also surprised) to learn that potatoes are actually valuable cancer crushers? They are chock full of potassium, a mineral that some natural cancer-fighting protocols have been designed around, and vitamin B6, which helps break down protein and supports red blood cell health. That’s right, potatoes are good for you.

The problem with potatoes is how easily they can be led down the garden path. You will almost always find them peeled (goodbye fiber), fried (potato chips, French fries), or drowning in cream or mayo -potato salad being a good example of this. The word ‘salad’ used almost as loosely as when it is used for macaroni salad. Salad? Really? Let’s make the salad part of this potato salad as present as the potato part.

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Wintery Spring Salad

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Spring is a funny time of year for food. We start to crave fresher flavours – salads, smoothies and more raw food, even if Mother Nature is telling us not to put away our winter clothes just yet. This salad speaks well to this awkward time of year. It is fresh yet hearty and full of raw, lush winter vegetables, allowing us to curb those spring time cravings and still eat locally.

This combination of vegetables could be thinly sliced or grated to create more of a traditional coleslaw, but I like the chunkier dice and slice, which really makes for a juicier salad (I’m looking at you cabbage!). My Mom was actually the first person I saw do it this way, no kale massage, no small slices or dices, no apologies, just bold, beautiful vegetables, embracing their voluptuous fibers. You can taste the confidence. Not pictured – a sweet bartlett pear to bring out the sweetness in the vegetables, just dice it up and toss it in with the rest.

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These vegetables vary in colour and pigment, which means that we are getting a large variety of antioxidants from this salad. On top of that, we have the kale and cabbage, both being from the powerful cruciferous family, offering up their mighty I3c (Indole-3-carbinol), crushing cancer like it’s their job.

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It needs to be properly dressed to come together. This dressing is tart and rich, and it compliments this salad very well. It’s creaminess comes from avocado and soaked cashews (instead of mayo/yoghurt), and it is where the fat comes from too, no need for refined oils (we are all about whole fats whenever possible). Add as much garlic as you are comfortable with, if too much raw garlic makes you feel hung-over (anyone?), just add one small clove and some extra green onions. (more…)