Thai Quinoa Salad

Serves: 4

Time: 20 minutes


  • 1 cup quinoa
  • 2 cups grated carrots
  • 2 cups thinly sliced purple cabbage
  • 3 green onions, chopped
  • 1 cup cilantro, chopped
  • 1 cup basil, chopped
  • 1 Jalapeno, deseeded and minced
  • 1/2 cup roasted peanuts, chopped
  • 1 lb chicken, chopped
  • Dash salt
  • Dash black pepper


  • 1/4 cup olive oil
  • 1/3 cup lime juice
  • 2 Tbsp liquid aminos/soy sauce
  • 2 Tbsp local honey


Cook Quinoa: In a medium pot over high heat heat some ghee or oil. Rinse the quinoa and saute until aromatic. Add 1.5 cups broth or water to the pot with quinoa. Bring to a boil and reduce to low and simmer covered for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.

Meanwhile, put the olive oil, lime juice, liquid aminos, and honey in a glass jar and shake or stir to combine.

Meanwhile in a frying pan over medium heat, cook the chicken for 8-10 minutes or until no longer pink and sprinkle salt/pepper, add 2 tbsp of the dressing and simmer on low.

Once the quinoa is cool, add the carrots, cabbage, onions, cilantro, basil, and pepper to the bowl and toss to combine. Add the dressing and toss again.

Top with chicken and peanuts and serve. You can also chill for an hour and serve cold.

*Adapted from: Run Fast. Eat Slow.

Everyday Crunch Salad

Serves: 1 large (2 side salads)

Time: 5 minutes


  • 1 cup Super Greens Mix (baby kale, spinach, mustard greens)
  • 5 cherry tomatoes, chopped
  • 4 mini sweet peppers
  • 1/8 English cucumber, chopped
  • 2 dried dates, chopped
  • 8 green grapes, chopped
  • Handful of pea sprouts
  • 1/4 avocado
  • Dash of salt and pepper
  • 2 Tbsp Balsamic Vinaigrette


Chop all of the vegetables and toss in a bowl. Sprinkle salt and pepper and drizzle the dressing over top.

Grilled Chicken Salad

Time: 20 minutes | Serves: 2


  • 2 Chicken Breasts
  • 2 Tbsp Avocado Oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup purple/red cabbage
  • 2 cups chopped butter head lettuce
  • 4 radishes, sliced
  • 1 yellow pepper, chopped
  • 1 carrot, chopped
  • 1 cup green grapes, sliced
  • 1/4 cup pepitas (pumpkin seeds)
  • 1/4 cup shredded Sharp Cheddar cheese
  • 4 Tbsp balsamic dressing (or favorite dressing)


In a frying pan over medium high heat, drizzle 2 Tbsp avocado oil. Toss the chicken breast in the salt and pepper and cook in the pan for 10 minutes each side or until the center reaches 165 degrees F. (if they are really thick pieces, I slice them in half to speed it up.

Meanwhile, chop all the vegetables and toss in bowl. Top with pumpkin seeds and grapes.

When the chicken is cooked, slice and top the salad with the chicken and shredded cheese.

Seared Salmon on Kale Salad with Avocado Jalapeno Lime Dressing

The dressing is absolutely delicious on this one

Serves: 3 | Time: 30 minutes


  • 2 pc Wild Caught King Salmon
  • 1 Tbsp Seafood Spectacular spice
  • 1 Tbsp Honey
  • 1 Tbsp Olive Oil
  • Salt and Pepper to taste
  • 1 Sweet potato, chopped
  • 5 cups kale, de-stemmed
  • 1 Jalapeno, deseeded, minced
  • 1 Clove Garlic, pressed/minced
  • 1 lime
  • 1 clementine or orange
  • 1 Avocado
  • 3 Tbsp Olive Oil
  • 1 Carrot, chopped
  • 1/4 cup raisins

Place an oven rack in the center of the oven, then preheat to 425°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise; cut crosswise into 1/4-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, toss to coat. Arrange in an even layer. Roast, flipping halfway through, 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

While the sweet potatoes roast, for the salad and dressing: cut the lime in half. Cut the avocado in half. Thinly slice one half drizzle with half the lime and set aside, the other half scoop into a medium bowl and mash until smooth. Season with salt and pepper. Add the pressed garlic to the mashed avocado. Using a peeler, grate the rind of the clementine into the mashed avocado. Halve the clementine; squeeze the juice into a bowl, straining out any seeds and mix into the bowl as well. Cut out and discard the stem, ribs, and seeds of thejalapeno pepper; finely chop and add to the bowl. Add the 3 Tbsp olive oil, mix and set aside. Remove and discard the stems of the kale. Mix the avocado dressing and kale together and let it sit and marinate. Mix in the chopped carrot and raisins.

Meanwhile, start the BBQ. Rub the salmon with olive oil and Seafood Spectacular, and drizzle with honey. Place the Salmon on the grill over Medium-High heat, skin side down. Cook for about 10 minutes or until the whites start to coagulate and come out.

Add the roasted sweet potatoes to the bowl of marinated kale; stir to combine. Season with salt and pepper to taste. Serve the salad with the cooked fish fillets and sliced avocado.

Bison Steak Salad with Fall Squash

Serves: 2

Time: 40 minutes


1 Bison Steak
Steak Rub – or just salt and pepper
5 cups Spring Mix Salad
½ Jicama, chopped
1 avocado
1 delicata squash, de-seeded and chopped
1 beet, peeled and chopped
1 red onion, sliced
1 Tbsp avocado oil
Salt and Pepper to taste
4 Tbsp Balsamic Dressing


Chop onions, beets, and squash. Toss in avocado oil, salt and pepper and roast for 40 minutes at 400 degrees.

Heat a cast-iron pan over medium high heat with avocado oil. Dry rub the Bison Steak with salt and pepper. Sear and cover in the cast iron pan, 5 minutes each side or to medium well.

In a medium bowl toss salad mix with jicama, and top with avocado.

Layer the roasted root vegetables, salad and steak. Drizzle with balsamic dressing.

Summer Kale Salad

Serves: 1


  • 3 stocks kale, diced
  • 2 leaves romaine, diced
  • 2 handfuls spinach, chopped
  • 5 spears jicama, chopped
  • 1/4 red onion, diced
  • Fresh cherry heirloom tomatoes, diced
  • 1/4 cup slivered almonds
  • 1/4 cup dried cherries
  • 2 Tbsp balsamic dressing
  • Optional: I topped mine with salmon cakes for some protein


Chop everything to the size you like, then toss in a bowl with dressing and top with your favorite protein (salmon, chicken, ground turkey).