http://www.mchlimo.com/baby-all-gone-cherries/
Salad Matrix Recipes – Dabbing Into the Greens
Perhaps some of you would say that gone are the days of darker green leaves only drizzled with a simple vinaigrette. It’s true that today’s markets have a wide variety of delicious salads, but if you’re after the real essence of eating salad, old-fashioned salad recipes are still the most ideal way why salads exist. To bring back this essence, salad matrix was born.
It is an approach to encourage darker-colored greens and more organic components in light dressing to guarantee high amounts of proteins, calcium, vitamins, digestive enzymes and antioxidants. We may find it hard to adapt, but low in fat salads are the only way to change our eating lifestyle for the better. It’s simply dabbing in the raw and nourish in a bowl of greens. Here are sample salad matrix recipes to try:
Simple Orange, Avocado and Spinach Salad
Ingredients
- 1 orange
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- a dash of sea salt
- 2 cups baby spinach
- 1 avocado, sliced
- Black pepper
Directions
With a good kitchen knife, section the orange and cut off the skin from the sections. Reserve all extra juice is a small bowl then whisk together with olive oil, lime juice and sea salt. This will make the light dressing. In a medium serving bowl, combine the sectioned orange, spinach and sliced avocado and pour the dressing over top. Gently toss. Sprinkle with black pepper to season. Serve chilled.
Detox Kale Salad with Apples and Cherries
Ingredients
- 1 bunch kale, stalks removed and leaves thinly sliced
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Celtic sea salt
- 2 teaspoons of raw honey
- Freshly ground black pepper
- 1 cup diced apple, with skin
- 2 tablespoonfuls of small handful raw pepitas (pumpkin seeds)
- 1 tablespoon of dried unsweetened, organic cherries or raisins
Directions
In large bowl, combine the kale, half of lemon juice, a drizzle of oil and kosher salt. Work until the kale starts to soften and wilt. Massaging for 2 to 3 minutes will soften leaves that are tough. To make the dressing, whisk remaining lemon juice with the honey and black pepper. While whisking, stream in the 1/4 cup of oil until a dressing forms then season with salt and pepper.
Pour the dressing over the kale then add the apple, cherries and pepitas. Toss. You may serve your light salad straight away or chill prior to serving.
About the Author
Only use sharp knives when preparing salads. Find knives at Your Smart Kitchen, your online source for quality knives and cutlery, mandolin and graters at reasonable prices. Specializing in Fissler and Paderno. Avail of our monthly specials for Woll Non-Stick Pans and Fissler Solea Pots and Pans, sign up for our Chef Wannabee Newsletter now.