After a fun filled & relaxing winter vacation with a little more than usual indulgences (sugar/Christmas treats) and fermented grape juice, I’m currently cleansing the body cells doing a 21-day ReBoot – the perfect way to start 2015. 

If you’ve been following me on Instagram lately, I have been posting some of my ReBoot-friendly meals I’ve been eating like this oven-roasted rainbow veggie medley meal prep recipe, a multi-color/nutrient-dense raw chopped salad, a really tasty shrimp pesto “linguine” recipe made with spiralized zucchini noodles, and a beautiful kitchen sink frittata recipe loaded with different veggies that my man Jamie Oliver chimed in on (I guess when Jamie digs it I’ve got to be doing something sort of right? 🙂 ).

So this week the body cleansing eats continues… I’m playing around with different salad and dressing ideas including this main base Spring Salad loaded with really fresh flavors, as well as a couple of dressing recipes you can try for it – a mandarin raw tahini dressing or a lemon-mango raw tahini dressing – both are epic and full of flavor.

The salad & both salad dressings are recipe-friendly:

  • Paleo
  • Raw 
  • Vegetarian/vegan
  • Gluten-free
  • Dairy-free
  • 100% real food ingredients
  • ReBoot-friendly:  Week 1+

Ingredients – Spring Salad

  • Mixed Greens*
  • 1 bunch asparagus*
  • 1 bunch cilantro*
  • 1-2 mandarins, peeled and slices separated
  • 1 small fennel bulb, shaved* (mandolin)
  • 1-2 radishes, shaved*
  • 1 cucumber, shaved*
  • 1 tablespoon olive oil
  • pink salt & pepper, to taste
*you may add as much as you please

Ingredients – Mandarin Raw Tahini Dressing

  • 2 tablespoon raw tahini
  • 1/4 cup mandarin juice, fresh squeezed (about 3-4 small mandarins)
  • 1/2 tablespoon dijon-style mustard
  • 1 garlic clove, skin peeled
  • pink salt & pepper, to taste
  • Method:  Blend all ingredients until incorporated and creamy
  • Option:  If you want the dressing more runny like a vinaigrette, add more mandarin juice.

Ingredients – Lemon-Mango Raw Tahini Dressing

  • 2 tablespoon raw tahini
  • 1 mango, peeled & pitted
  • 1 lemon, juiced
  • pink salt & pepper, to taste
  • Method:  Blend all ingredient until incorporated and creamy

Salad Directions

1.  Asparagus:  add a tablespoon of olive oil to a medium heat pan and add asparagus (give them a quick wash prior to and cut the woody ends off).  Add a pinch of pink salt and pepper and give them a quick shake (or roll) in the pan so they get coated.  Add lid and then check them every couple of minutes or so and give them a shake so they cook evenly.  Total time 6-7 minutes, or until tender and still have a nice crunch bite to them (we don’t want them over-cooked and soggy).

2.  While the asparagus is sizzling, prep your other foods:  mandolin the radish, cucumber, and fennel so they are razor thin pieces.  You can add as much as you like of these.

3.  Peel and add your mandarin slices.

4.  About now the asparagus is done, remove them from pan to a plate.  Let cool a bit (you can even cheat and add them to the freezer for a few minutes- I do this).

5.  Make your dressing of choice.

6.  Add all ingredients to a big salad bowl including your cooled asparagus, dressing on top and toss.  Picture below shown pre-tossed for display and with added fennel fronds.

Kitchen Notes:

  • If you’re on ReBoot, 1-2 tablespoons of dressing per meal.
  • ReBoot week 2+ option:  add pastured chicken, wild-caught fish, soft boiled pastured egg.

Meal prep notes:  Typically when you buy some of these veggies in this dish, they come as more than 1 serving (i.e. we’re not going to shave an entire fennel bulb into a salad, right?). Radishes typically come in a small bunch, depending on amount of cucumber you add you’ll have some left over, and you should have some fennel bulb left over.

So what I do since I’ll have some dressing left over, is meal prep at least 1 extra salad that I can keep in my fridge for convenience.  I’ll shave some extra cucumber, radish and fennel bulb and toss that on a bed of lettuce, put it all in a glass container and keep it in the fridge (I don’t add dressing until ready to eat otherwise your vegg can get soggy).

Buon Appetito

Click here to Pin recipe!

Spring Salad with a Mandarin-Tahini or Citrus-Mango Tahini Dressing

 

What’s the ReBoot Body Transformation Protocol?

You can learn all about it including reviewing testimonials, difficult case histories and before/after organ, glandular & body system results here.

Remember to sign up for The Body Transformation Cookbook & Lifestyle Guide so you can reserve your copy (currently only available for people on ReBoot, but will be available for everyone in 2015).

 

Have a question about this post?  Please ask below and I’ll be happy to answer.

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