30 Day Approved Salads
Cabbage Salad
Cucumber Salad
Cucumber, Onion, and Tomato Salad!
🍅😍🍅😍🍅😍
3 Tomatoes, 3 cucumbers, 1 onion, 1/2 cup apple cider vinegar, 1 teaspoon of cracked pepper, 2 teaspoons of salt (or to taste))1 cup of water, 1/4 cup of olive oil, mix well...thats it.
Let it chill for 1-2 hours... That simple...
2 minutes I customized this to fit Arbonnes healthy living eating plan.
Kelp and Red Cabbage
Shredded Chicken and Caraway Rice
Avocado Chicken Waldorf Salad
Need a light appetizer? A few changes and this just became Arbonne Healthy living approved.
Avocado Chicken Waldorf Salad
1 medium Organic avocado, ripe - peeled and pit removed
3 Tbsp. fresh basil or 2 tsp. dried basil, roughly chopped
2 Tbsp. fresh lemon juice
1 Tbsp. extra virgin olive oil
¼ tsp. sea salt
¼ tsp pepper
1¾ cups cubed free range chicken (~3/4 lb.) - leftover chicken or turkey works great!
⅓ cup diced celery
¼ cup diced red onion
¼ cup dried cranberries or cherries
½ apple, diced (~½ cup)
¼ cup walnuts, chopped or nuts of choice
2 Organic Cucumbers
Salad with Berries
Three Herb Tomato Zucchini salad
Three Herb Tomato Zucchini salad because you can never have enough super charged salad ideas on our healthy living eating plan :)
INGREDIENTS ALL ORGANIC
1 pint cherry tomatoes (red and yellow)
1 zucchini (or 2 small)
1 shallot sliced (or 1/3 c red onion chopped)
To soak in 2 tbsp lemon
1/2 c chopped fresh herbs combined
Chive
Italian parsley
Basil
3 -4 tbsp Extra Virgin olive oil (see notes)
2 tsp sumac
Pinch of smoked paprika (optional)
1 tsp garlic or two cloves
Sea Salt and crushed pepper to taste
1 tbsp extra Lemon juice
Lemon slices to garnish
INSTRUCTIONS
Wash and slice your tomatoes and zucchini. Place in a large serving bowl.
Slice your shallot (or red onion) and soak in 2 tbsp lemon juice. Set aside.
Chop your herbs and place in a small bowl. Toss together.
Combine your olive oil, sumac, paprika, garlic, salt, pepper, and lemon to juice together in a bowl. Whisk together. Pour over your tomatoes and zucchini.
Add in your soaked shallot slices (discard the lemon juice), herbs, and toss again.
Garnish with extra lemon slices and salt/pepper to taste.
Serve right away or store in air tight container for up to 3-4 days.
NOTES
Feel free to use summer squash or larger tomatoes if desired. The more the salad soaks in the dressing, the more flavorful it becomes, but the tomatoes will also become a bit softer.
2-3 tbsp of olive oil is sufficient, due to the water content of the zucchini, but feel free to add an additional tablespoon to really coat all the vegetables, like a dressing.
Curried Cauliflower Kale Rice
Serves About 4
INGREDIENTS
1 medium cauliflower, leaves and stems removed
1 tablespoon coconut oil
1 medium onion, diced
1 tablespoon curry powder
1 teaspoon ginger powder
1 teaspoon cinnamon
1 bunch of lacinato kale, stems removed, coarsely chopped (make this recipe with the stems)
1/2 can coconut milk
Salt and pepper to taste
INSTRUCTIONS
Break the cauliflower into pieces and in batches, pulse them in the food processor until you achieve a rice-like consistency.
Heat the coconut oil in a large pan. Once warm, add the onions and sauté until translucent. Then add the curry, ginger and cinnamon. Stir for up to a minute, until fragrant, then stir in the cauliflower. When combined, add the kale, salt and pepper to taste, and mix well. Pour the coconut milk in and cover for about 15 minutes. The dish is done when the cauliflower and kale are cooked through
Sautéed Coconut Lime Kale
Serves 4
INGREDIENTS
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1 large bunch lacinato kale
1 tablespoon coconut oil
1/2 onion, diced
1/2 cup coconut milk
1 tablespoon fresh lime juice
1 tablespoon coconut flakes, toasted
Salt and pepper to taste
INSTRUCTIONS
Remove the ribs from the kale and set aside (and make my smoky kale stems). Coarsely chop the kale.
Heat the coconut oil in a large sauté pan and once warm, add the onion. Cook the onions until translucent, and just beginning to brown. Then add the kale, salt and pepper and toss in the oil until bright green. Pour in the coconut milk and reduce the heat to medium low and cover. Allow the kale to cook through, about 15 minutes, giving it a stir or two.
Once cooked to desired consistency, add the lime juice, top with the coconut flakes and serve.
Warm Fall Kale Salad
Fresh Chopped Kale
Roasted Butternut Squash
Roasted Brussels Sprouts
Shredded Chicken
Toasted Almonds
Sweet Roasted Garlic + Lemon Vinaigrette
Shrimp & Veggie Salad
• 1 lb jumbo cooked shrimp, peeled and deveined, chopped
• 1 medium tomato, diced
• 1 hass avocado, diced
• 1 jalapeno, seeds removed, diced fine
• ¼ cup chopped red onion
• 2 limes, juice of
• 1 tsp olive oil
• 1 tbsp chopped cilantro
• Salt and pepper to taste
How to make it:
• In a small bowl, combine red onion, lime juice, olive oil & a pinch of salt and pepper. Marinate in the fridge for 15 minutes.
• In a large bowl, mix chopped shrimp, avocado, tomato, cilantro & jalepeño. Mix in the ingredients in the small bowl and toss. Add salt and pepper to taste.
*Yields 4 servings
ROMESCO
Ingredients
ROMESCO
2 large fire-roasted jarred bell peppers, drained
¾ cup slivered unsalted almonds, toasted
1/3 cup canned unsalted diced tomatoes
2 tbsp roughly chopped fresh flat-leaf parsley
1 tbsp ahiflower oil (TRY: Pure Solutions Ahiflower Omega 3-6-9 Oil)
1 tbsp fresh lemon juice
1 tsp ancho chile powder
1 large clove garlic, sliced
½ tsp each ground cayenne pepper and sea salt
WRAP
2 tbsp olive oil, divided
2 large yellow onions, thinly sliced
2 tbsp apple cider vinegar
2 large portobello mushrooms, each cut into 8 slices
¼ tsp each sea salt and ground black pepper
8 large butter lettuce leaves
2 cups cooked rainbow quinoa
¼ cup minced fresh flat-leaf parsley
Preparation
1. Prepare romesco: To a food processor, combine all romesco ingredients. Process into a thick sauce, leaving a little bit of texture from the nuts, if desired. Refrigerate until ready to use.
2. Prepare wraps: In a heavy-bottom pot on medium-low, heat 1 tbsp olive oil. Stir in onions, and cook for 15 minutes, stirring occasionally, until deeply caramelized and browned. Stir in vinegar to partially deglaze pan, then add remaining 1 tbsp olive oil and mushrooms. Add salt and black pepper and mix well. Sauté for 5 minutes longer, stirring often. Remove from heat.
3. Spread a generous 1 tbsp romesco sauce on the bottom of each lettuce leaf. Top with ¼ cup quinoa along with 2 slices portobello and some caramelized onions. Drizzle with another generous 1 tbsp romesco and sprinkle with parsley. Repeat with remaining wraps. Can be served warm or cold. (Make Ahead: Romesco sauce can be made up to 3 days ahead of time.)
More Uses: Ahiflower oil is delicate, so avoid heating it. Drizzle over creamy cauliflower soup or roasted beets. Or combine avocado, garlic, lime juice, olive oil and ahiflower oil in a blender and pulse until smooth.
Health Tip: Ahiflower oil comes from the seeds of the Buglossoides arvensis, a flowering plant that’s naturally rich in omega-3 and omega-6 fatty acids. Unlike flax and chia, which contain omega-3s in the form of alpha-linolenic acid (ALA), ahiflower is high in stearidonic acid (SDA). The body converts SDA far more efficiently than it does ALA, and studies show that ahiflower oil is converted to heart-healthy, mood-balancing and anti-inflammatory eicosapentaenoic acid (EPA) three to four times better than flaxseed oil.
Kale & Sweet Potato
Easy Vegan Cheese Ball.
A flavorful and delicious vegan cheese ball is just right for a party or game day! Everyone loves this tasty appetizer.
Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Servings 10
Ingredients
2 Tablespoons vegan buttery spread
7 ounces Daiya Jalapeno Havarti Cheese cut into cubes
8 ounces plain Daiya cream cheese
3/4 cup Somewhat Spicy SuperSeedz or any seed of your choice
1/4 teaspoon garlic powder
1/4 teaspoon cumin
Instructions
Place the spicy pumpkin seeds in a food processor and pulse until they are coarse crumbs. Remove all but two tablespoons of the seeds and put on a plate. Set aside.
Add the cubes of Jalapeno Havarti cheese to the bowl of the food processor. Pulse until the cheese is pretty finely chopped.
Add the Daiya cream cheese, vegan buttery spread, garlic powder, and cumin, and mix on high speed until smooth and combined.
Scrape out the cheese mixture and place on the plate with the pumpkin seeds. Use your hands to form a ball and roll in the seeds until it is coated. Wrap the cheese ball in plastic wrap and put in the refrigerator.
Chill for at least one hour before serving with crackers or cut up veggies.
Recipe Notes
This cheese ball should keep in the refrigerator for up to 5 days. Substitute different seeds or nuts if you wish.
Vegan Lentil Salad with Brown Rice.
Vegan Lentil Salad with Brown Rice.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Ingredients
1 cup brown Basmati rice
2 teaspoons olive oil
2/3 cup green lentils picked over and rinsed
1 cup shredded carrots
2/3 cup cilantro leaves packed
1 cup cherry tomatoes halved
1/4 cup sweet onion finely chopped
1/2 cup roasted pumpkin seeds optional
For the dressing:
1/2 cup olive oil
2 1/2 tablespoons fresh lemon juice
1 clove garlic minced (if you love garlic, do 2 cloves)
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
Instructions
Place the brown Basmati rice in a pot with 1 3/4 cups water and 2 teaspoons olive oil. Bring to a boil, then reduce heat to low. Cover the pan with the lid tilted, and cook for 40 minutes or until rice is light and fluffy.
While the rice cooks, cook the lentils. Place the rinsed lentils in a pot with enough water to cover by one inch. Bring to a boil, then reduce heat to a simmer. Cover with the lid tilted to release steam. Cook for about 30 minutes, until the lentils are tender.
Once the lentils are done, drain off any liquid and place them on a plate to cool. Place the rice on a plate to cool as well. (Putting the lentils and rice in a flat layer allows them to cool more quickly).
Put the cooled lentils and rice in a large bowl. Add the carrots, cilantro, cherry tomatoes, onion, and pumpkin seeds (if using).
Place the dressing ingredients in a jar, and shake well.
Pour the dressing over the salad and toss to coat. If you aren't serving it right away, store the salad and the dressing separately in the refrigerator until ready to serve.
Add more salt and pepper if desired. Enjoy!
Roasted Carrot Fries.
Roasted Carrot Fries.
These roasted carrot fries are a delicious side dish that everyone loves!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Ingredients
2 pounds carrots
2 Tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
Preheat the oven to 450 degrees. Line a large cookie sheet or two small cookie sheets with parchment paper.
Peel and slice the carrots into sticks about a half inch wide. This vegetable peeler does a great job.
Place the carrot fries on the cookie sheet and drizzle with olive oil. Use your hands to toss the carrots to coat them with oil. Sprinkle with salt and pepper.
Bake at 450 degrees for about 20 minutes, tossing once in the middle of the cooking time. We like ours a little bit browned.
Let cool for a few minutes, then enjoy!
Recipe Notes
If some of the fries are getting too brown, remove them and allow the others to continue roasting.
Leftovers can be stored in the refrigerator for a 3 days, but these are best eaten immediately.
Chimichurri Chicken Chopped Salad
Chimichurri Chicken Chopped Salad
Ingredients
FOR THE CHICKEN
1 tbsp olive oil
2 medium skinless free range organic chicken breast
Salt and ground black pepper
FOR THE SALAD
5 cups lettuce — chopped
1 cup cucumber — chopped
1 cup cherry tomato — cut in half
½ cup red onions — chopped
½ cup orange bell pepper — chopped
FOR THE CHIMICHURRI SAUCE
1 cup parsley*
¼ cup red onion — chopped
1/2 teaspoon salt — or to taste
¼ teaspoon pepper — or to taste
2 garlic cloves
½ teaspoon Italian blend seasoning
⅓ cup olive oil
2 tablespoons apple cider vinegar
Instructions
FOR THE CHICKEN
Season chicken with salt and pepper.
Place chicken on a greased grill or grill pan and cook for about 3-4 minutes on each side, or until the chicken is cooked though.
Leave the breast chicken to cool down, slice it and set aside.
FOR THE CHIMICHURRI
Add all the Chimichurri ingredients in a food processor or high-speed blender and process on low. For about 3 minutes. Set aside.
FOR THE SALAD
In a large salad bowl, add first the lettuce, and then top it with cucumber, cherry tomatoes, red onions, bell pepper and the sliced breast chicken.
Pour the Chimichurri sauce on top of the salad and taste to check for seasoning.
Cucumber Avocado Salad
Cucumber Avocado Salad with Fresh Herbs + Capers
Ingredients
2 medium English cucumbers, seeded and sliced
3 ripe avocados, peeled, pitted and chopped
2 Tbsps capers, drained
2 heaping Tbsps fresh cilantro leaves, chopped
2 heaping Tbsps fresh parsley leaves, chopped
2 heaping Tbsps of fresh chives, finely sliced
1 fresh garlic clove, finely grated or minced
2 small fresh limes, juiced
1 Tbsps high quality extra-virgin olive oil
sea sea salt and fresh ground black pepper to taste
Instructions
In a large glass salad bowl add cucumbers, avocados, capers, chives, garlic, and herbs.
Sprinkle with sea salt and pepper to taste and drizzle with olive oil and lime juice.
Toss very gently to coat.
Serve immediately and enjoy!
Crunchy Chickpeas
Crunchy Chickpeas
1 19oz can chickpeas, drained and rinsed
1 tablespoon olive oil
3/4 teaspoon chili powder
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
Preheat your oven to 375F
Spread rinsed chickpeas in a single layer on a baking sheet. It's ok if they are still a bit wet, they will dry out in the oven. Bake 30 minutes, stopping to shake the pan every now and then.
Remove the chickpeas from the oven and carefully add the hot chickpeas to a bowl along with the olive oil, chili powder, thyme, and salt. Toss well to coat the chickpeas evenly. Spread the seasoned chickpeas back onto the baking sheet and return to the oven for another 10 to 15 minutes until they are golden and crispy. Remove from the oven and let cool a bit before enjoying.
Almond Butter Quinoa
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INGREDIENTS
1/2 cup uncooked quinoa�1 Juice of 2 lemons, divided�1/2 cup hazelnuts�1 small cucumber�4 tablespoons almond butter�4 tablespoons olive oil�1 teaspoon chile flakes�2 cups arugula
DIRECTIONS
Heat oven to 425°.�
In a medium pan over high heat, bring quinoa, 1 cup water and juice of 1 lemon to a boil. Season with salt, cover and reduce heat to low. Simmer until liquid is absorbed, about 10 minutes; cool.�
On a baking sheet, toast nuts until crunchy, about 10 minutes.�
Slice cucumber in half lengthwise, then cut into half moons.�
In a bowl, combine almond butter, oil, remaining juice of 1 lemon and chile flakes.�
In another bowl, combine quinoa, nuts, cucumber and arugula; toss with dressing.
4 Bean Salad
*vegan friendly
1 x tin organic 4 bean mix (drained)
1 x Roma tomato
1 x Lebanese cucumber 🥒
1/2 x red onion diced
Mixed salad leaves
Alfalfa
Fresh parsley
Dressing
1/2 avocado 🥑
Olive oil
Lemon 🍋 juice
Drain beans and add to salad.
Put dressing ingredients into ninja bullet and blitz adding a little water to thin if needed.
Very Berry Salad
Very Berry Salad 🥙🍓
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Ingredients:
10 cups mixed greens lettuce (red lettuce, romaine, spinach, or whatever you like)
1/2 cup fresh strawberries , sliced
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/4 cup red onion , diced
1 green apple , chopped
1 cup chopped pecans
Instructions:
�Prepare, wash and dry berries, and chop the apple and onion.
Add greens to a large mixing bowl.
Add toppings. �
Drizzle with olive oil and fresh squeezed lemon 🍋
Smoked Salmon and Strawberry Zucchini Noodle Pasta Salad
DESCRIPTION
Smoked Salmon and Strawberry Zucchini Noodle Pasta Salad! A healthy Zucchini noodle pasta salad with a creamy avocado sauce and paired with the fresh strawberries, spinach, and smoked salmon. This gluten free Salad bowl is perfect for a spring or summer lunch or side dish.
INGREDIENTS
For the Zucchini Noodle Pasta:
2 zucchinis
1 tsp olive oil or salted butter
1 tbsp lemon juice
1/4 tsp pepper
1/3 to 1/2 medium ripe avocado
IN the SALAD:
3 large spinach leaves (1 cup chopped)
3 tbsp walnuts or pecans
2 oz smoked salmon (wild caught)
1 cup chopped strawberries or berries
Apple cider vinegar dressing (Optional)
salt and pepper to taste
INSTRUCTIONS
First clean and wash your veggies/fruit.
Spiralize or shave your zucchini into noodles. Set aside.
In a small pot, place your avocado, oil and lemon together. heat on medium until a cream in formed. A few minutes. Then mix in your zucchini noodles.
Toss a few times to coat noodles and keep on medium to medium low for about 5 minutes or until zucchini is coated and creamy. They will be a little softer but not too soft.
Remove from heat and add pepper if desired.
Next chop your spinach. Keep it raw or place in microwave bowl and steam for 30 seconds to lightly steam.
Place your zucchini noodles in a large bowl and arrange the rest of you ingredients around it.
Garnish with nuts and Apple cider vinegar dressing if desired.
Salt and pepper to taste.
Toss and serve or eat as plated. Great for two or a potluck!
Dinner Salad
1/2 c red quinoa
1/2 c garbanzo beans
1 hard boiled egg
1 c shredded carrots
1 c cherry tomatoes
Most of a head of romaine, chopped
3 tsp Of salad dresssing.
Carrot and Apple Salad
Slaw
Organic mixed cabbage
1 green onion chopped
1/4 cup cilantro chopped
Organic sprouts
Trader Joe’s cold pressed salad dressing (turmeric, ginger, lemon, almond butter)
Mushroom:
Salt
Pepper
Cool 6min each side
Detox Brussel Sprout Hash
Zesty Quinoa Salad with Lemon Sauce
1 Tbsp Extra Virgin Olive Oil
1⁄2 Medium Red Onion, fined chopped
2 Tbsp garlic, minced
1⁄2 cup Sun Dried Tomatoes, chopped
1 cup Vegetable broth
2 Tbsp Lemon Juice
1 cup dry organic Quinoa Grain
1⁄2 tsp sea salt
1 cup broccoli florets in bite size pieces
1⁄2 cup sliced almonds or pecans
2 scallions, thinly sliced
Ground pepper to taste
Directions:
Heat the olive oil over medium heat in a saucepan and sauté the onion and garlic for 3 minutes. Add the sun dried tomatoes, vegetable broth and lemon juice and bring to a boil. Stir in quinoa and salt. Reduce heat and simmer covered about 15 to 20 minutes. Add the broccoli on top and simmer an additional 5 minutes.
Remove from heat, toss gently until combined. Add ground pepper and additional salt, if desired, to taste.
Garnish with almonds and scallions. Dress with Lemon Sauce.
Lemon Sauce
2 lemons, squeezed (about 1⁄2 cup) 1 1⁄2 t dried basil
3⁄4 c grape seed oil
3⁄4 c evoo (extra virgin olive oil)
1 t sea salt
1 t pepper
1 garlic clove, minced
Combine all ingredients and whisk vigorously. Sauce will slightly thicken. Store in an air-tight container.
Pumpkin Muffins
Strawberry Spinach Salad with Granola Croutons
An easy healthy summer salad! All organic ingredients of course.
INGREDIENTS
- 4–5 cups spinach leafs
- 1 cup diced or sliced radish (or other spring/summer vegetable of choice)
- 1 cup strawberries, sliced
- 1/2 cup blueberries
- 1/2 c gluten free or grain free granola bars or granola to be broken into large pieces for granola croutons. Plain, honey, or berry flavor.
- 1/2–1 avocado (sliced)
- sprouts or microgreens
- 1 ounce almond slivers, optional
- Dressing of choice – example: strawberry vinaigrette, olive oil/vinegar, poppyseed, etc. (compliant if you are on the 3 days to healthy living)
INSTRUCTIONS
- Wash and prepare your produce.
- Place spinach, strawberries, cut vegetables, and berries in one large bowl. Toss.
- Place granola bars in ziploc bag and smash into clusters. Sprinkle with sea salt. You may also use store bought or homemade granola, like my grain free granola, to make granola croutons. Simply toss with a bit of sea salt and save the bigger clusters for the “crouton” topping.
- Next add a few tbsp of slivered almonds on top, along with microgreens, and avocado. Top with granola croutons.
- Drizzle with favorite dressing. Sea salt and pepper to taste.
- Divide into smaller bowls to serve or serve family style.
LEMON GARLIC ROASTED ASPARAGUS RECIPE
PREP TIME-10 minutes
COOK TIME-10 minutes
TOTAL TIME-20 minutes
INGREDIENTS
16 thick stemmed asparagus, trimmed
4 cloves of garlic, minced
1/2 tsp lemon zest
2 TBS lemon juice
2 TBS extra virgin olive oil
1/4 tsp coarse salt
INSTRUCTIONS
Preheat the oven to 450 degrees and place asparagus on a rimmed baking sheet or in a baking pan in a single layer.
Sprinkle the minced garlic and lemon zest over the asparagus and drizzle with the lemon juice and olive oil.
Roast for 7-12 minutes until easily pierced with a fork but still very crispy.
Remove from oven and sprinkle with salt.
Vegetarian/Gluten Free: Yes to both with no substitutions needed. Vegan too!
NUTRITION INFORMATION: YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 81TOTAL FAT: 7gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 6gCHOLESTEROL: 0mgSODIUM: 162mgCARBOHYDRATES: 5gFIBER: 2gSUGAR: 1gPROTEIN: 2g
Nutrition information is an estimate only.