by Kathy

Green Salad Ideas...

     Does it addle your brain sometimes to come up with new ideas for green, raw salads?  It’s a great idea to eat at least one a day, but the same ingredients can get boring.  Let me share some new ideas with you.  These are  some of my favorites.  Some are more time-consuming, but worth the effort.  Others are quick and easy when I don’t have the time to put into making a salad.  Do yourself a favor.  If time is premium, indulge in the pre-washed organic greens that are available and save some time for washing the ones (like dandelion) that come only in fresh bunches—unwashed!

 GREAT INGREDIENTS:  lettuce, spinach, prepared kale, avocado, parsley, sprouts, cucumber, red onion, carrots, finely sliced purple and green cabbage, apple, grapes


Avocado:  can be classified as a protein or fat, is rich in Omega 3’s, helps with weight control, and is alkalizing, filling and sustaining.

Tomato:  one of the world’s finest foods! High in vitamin C and lycopene.  Even canned, diced organic tomatoes make great ingredients in salads.  Just drain the juice (and drink it!) before you add it to the salad.  Great to keep on hand since tomatoes are sometimes hard to keep.

Spinach:   Sometimes called “Queen of the Greens,” raw spinach is a dense, richly nutritious green.

Parsley:   3 times as much Vitamin C as oranges, 2 times as much iron as spinach, rich in Vitamin A, Potassium, and Calcium, a diuretic that stimulates kidneys to release waste, contains 4 known cancer-fighting ingredients.

Cabbage:  For a start, cabbage is esteemed as an anti-inflammatory, antiseptic, circulatory stimulant, muscle builder, diuretic, and cancer fighting vegetable.


GUMBO SALAD (takes time)

This one is so wonderful because it is like eating gumbo!  The following recipe serves one, so multiple the ingredients for more.


One ear of new corn

One medium tomato

½ cup chopped celery

½ cup chopped raw okra

(optional) ¼ cup chopped red onion or sprinkle onion powder

Sprinkle of garlic powder

Sprinkle Old Bay seafood seasoning

Sprinkle Celtic salt

Chopped tbsp fresh parsley

Italian dressing to taste (I recommend Seeds of Change)

 DIRECTIONS:  Put no more than a tablespoon of oil in a small skillet.   Cut the corn off the cob into the skillet; be sure to scrape the cob to get all that juice!  Turn stove to lowest heat.  Don’t cook the corn.  Just get it nice and warm!  In a salad bowl, add chopped celery, chopped tomato, parsley, and warm corn.  Add all seasoning and stir.  Last, chop about 6 young okras, stir lightly, and EAT!  Adding the okra last will eliminate sliminess.  The warmth of the corn brings out all the flavors. 


KALE SALAD (takes time)

 This salad you can eat for several days, or serve to several people!

Highly dense in nutrients, kale tends to be somewhat tough, but this recipe tenderizes it and makes it easy to eat raw. 


One bunch fresh curly or straight kale.

About 2 tablespoons olive, grapeseed, or your favorite healthy

Celtic salt

One middle tomato per person

1/3 cup chopped celery

1/3-1/2 avocado per person

Italian dressing (Seeds of Change)


First prepare your base:  the kale.  Peel away the stems and chop it into a large bowl.  Sprinkle Celtic salt (be careful not to add too much).  Now with clean hands, massage the salt into the kale.  Be sure to get all of it.  Let it sit for about ten minutes to wilt.  After you notice it has wilted, toss the whole bowl with your oil to coat the kale.  It will keep well like this for several days without ozidizing!

For each serving of salad (and this will be a large serving suitable for a meal!), add your chopped tomato, celery, avocado, and dressing.  Toss again.  This salad is fantastic served with a piece of fish or organic chicken for lunch, or by itself for supper!



INGREDIENTS:  (for 1 large salad)

Fill half your salad bowl with broken or chopped lettuce of your choice

At least ¼ of the bowl with finely sliced purple cabbage

The rest of the bowl with grape tomatoes sliced in half

1 tbsp chopped parsley

Dressing:  One tsp Vegennaise mixed with Italian dressing or lemon juice + drop of stevia, or  dressing of your choice



Chop one medium tomato, 1/3-1/2 cup celery, and ½ large or one small avocado into your salad bowl.  Add your favorite salad dressing, toss, and enjoy!  For lunch, this is great with some peeled, boiled shrimp!  Just peel, cut up, and add to salad!



  Dandelion greens are such a good cleanser for the liver!  But they tend to be bitter.  Parsley is another of your dense nutritious greens.  I try to put it in virtually every salad I make. 


Base of chopped romaine lettuce.

6 washed leaves of dandelion greens

½ large or small avocado

1/3 cup celery chopped

1 medium tomato

1 tbsp chopped parsley

Sprinkle salt to taste

Optional:  sprinkle onion powder

Dressing of your choice.  One good choice here would be to blend lemon juice and Vegannaise, adding Stevia to taste.  Make a nice thick dressing.  The sweetness will help with the dandelion and give you some variety in dressings!




Base of chopped romaine lettuce.

1/3 cup celery chopped

1/3 cup chopped broccoli or cauliflower

1 medium tomato

1 tbsp chopped parsley

Sprinkle salt to taste

Optional:  sprinkle onion powder

Handful of chopped black or green olives

2 tbsp Feta cheese

Italian dressing  (If you don’t have Feta cheese, use Caesar     dressing!)




Base of chopped romaine lettuce.  Other greens optional.

1/3 cup slivered carrots

1/3 cup celery chopped

1 medium tomato

1 tbsp chopped parsley

Sprinkle salt to taste

Optional:  sprinkle onion powder

1 Chopped boiled egg or 1 small piece of baked or cooked chicken, chopped -- YOU MAY WANT BOTH!

Dressing of your choice. 



A great supper salad—however, it can accompany a fine lunch, or BE lunch if you add seedless grapes and some walnuts.


1 large apple, chopped (Fuji, Gala, Braeburn are my favorites!)

1 cup celery

Dressing:  mix grapeseed Vegennaise with juice of one lemon and a touch        of stevia to taste

Mix well. 










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