Oh, this salad is oh, so flavorful. It’s got everything you want from a recipe: spice, zest, acid, sweet, tang, and more in every bite. Besides the impressive and refreshing flavors, this salad offers a variety of colors and textures. That makes for a more enjoyable eating experience with the added benefit of getting the various antioxidant compounds from the different-colored ingredients. Don’t let the recipe make you think that this is difficult to make, either. It comes together in a matter of 10-15 minutes and truly showcases the flavor of mango.

Traditionally, Thai mango salad is made with green mango, which is shredded or thinly sliced and mixed with red onion, cilantro, peanuts, fish sauce, and lime juice. The green mango, which is unripe, takes a similar role to green papaya, which is also unripe. Green mangos have a firm, crunchy texture and are quite tart. That’s why they are common in chutneys or pickles. Because green mangos are not as readily available in your average grocery store, we elected to use ripe mangos, which offer a juicy sweetness that complements the kick and punch of the other ingredients. Additionally, we replace the peanuts with raw cashews and, for obvious reasons, we omitted the fish sauce.

We always support culinary creativity at all times. If you feel that you have a cleanse-approved ingredient that would work well with the ones in this salad, feel free to add it in. What we do encourage is that you maintain somewhat uniform cuts for the ingredients. Slice the cucumbers and mangos thinly and on a diagonal so that they can be similar to the thinly sliced onions. Lastly, we only included red pepper flakes, not Thai chilies, because we care about not burning your taste buds off!

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Are ready for a salsa that is so good that it’ll carry you all the way from spring through summer? Well, get your palate ready because you just clicked on that recipe! So zingy, zangy, zesty, and incredibly refreshing, this kiwi salsa will jazz up any night of the week. Say goodbye to any sluggishness that stems from colder weather when you enjoy this salsa bite after bite. It’s like sunshine for your taste buds!

You might be thinking, “How can I enjoy this salsa without chips if I am cleansing?” That’s a valid question, considering that you cannot have packaged chips during the cleansing process. You can, however, make your own dehydrated chips from root vegetables, such as sweet potatoes, zucchini, parsnip, and more. Use those vegetable chips as your dipping vessels to enjoy this addicting salsa. Alternatively, you can spoon this salsa into small lettuce cups and enjoy it that way.

For this salsa, choose kiwis that are ripe, or else your salsa will have a sour flavor profile. If green kiwis are too tart for your palate, consider using golden kiwis, as they have a sweeter flavor. Unlike other salsas that you are familiar with, this one contains ginger, which pairs beautifully with kiwi. Instead of using red onion, we opted for shallots because they exhibit a sweet mildness that doesn’t overpower the other ingredients. The savoriness of cilantro plays well off the slightly tart kiwi and, well, you can’t have a salsa without fresh lime juice. That’s the ingredient that ties everything together!

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Sometimes you have a salad prepared, but there is no dressing in sight. Sure, you can whip up a quick apple cider vinaigrette in a matter of minutes, but sometimes your taste buds require something more elevated. Enter this cilantro lime dressing. The truth is that a salad dressing is 50% (if not more) of a salad. A terrible dressing will ruin a salad, no matter the salad ingredients. Not every dressing goes with every salad, though. Sometimes, though, you find a dressing that seems to go great with every salad recipe, and that is how we feel about this dressing.

The great thing about this cilantro dressing is that you can use it on a raw vegan salad, pasta salad, a bowl of quinoa, a marinade for wild caught fish, or as a dipping sauce for roasted vegetables. In a normal recipe, you’d see Greek yogurt or sour cream on the ingredient list. Because this is a raw vegan recipe, we used avocado to achieve the same creaminess that those ingredients would be used for. Additionally, we added some fresh jalapeño to kick up the spice just a hair. If you are a bit timid around spicy food, you can omit this ingredient. Curious about a little spice? De-seed the jalapeño and then add it to the blender with the rest of the ingredients.

With spring approaching, this is the perfect dressing to have in your pocket of recipes. It goes great with refreshing salads that have sweet, tangy, and slightly bitter ingredients. Because it has avocado, you’ll consume a lot of healthy fats along with your salad, which helps fill you up: a crucial thing to keep in mind if you are cleansing. Finally, make sure that you consume this dressing within three to four days for optimum freshness.

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Get ready to make one of the easiest salads you will ever prepare. It’s a halfway point between a salad and guacamole, but one thing is for certain: it is undeniably delicious. Plus, it is filled with healthy fats and fiber, two things that work to fill you up. That is very important if you are participating in our Full Body Cleanse, because you want to avoid those feelings of intense hunger as much as possible. Fill up on deliciousness and fresh, whole foods that offer an assortment of antioxidants and nutrients when you enjoy this refreshing spring salad.

The great thing about this recipe is that it comes together in about five to 10 minutes, and you don’t have to go the extra step to make a special dressing. Simply combine the ingredients in a bowl and serve. It makes for a great entree salad (if you are cleansing) or a wonderful appetizer or side dish. Another bonus of this avocado salad is that it contains many colors of the rainbow. If you are familiar with Dherbs, you know that we preach the concept of eating the rainbow. This essentially means that you should eat as many different colored fruits and vegetables as possible in order to obtain a wide variety of antioxidant compounds.

This easy salad calls for just six ingredients: avocado, cherry tomatoes, yellow bell pepper, red onion, cilantro, and lime juice. You can season the salad with sea salt and pepper, but we don’t count those as ingredients. If you don’t have sea salt and pepper in your kitchen, it’s time to level up, folks. Additionally, you can sub out the bell pepper for diced mango or strawberry if you want to add a tropical element to this salad.

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Are you ready to enjoy a homemade salsa that is every bit as spicy and delicious as it is chunky and smoky? Some people like smooth, pureed salsa, while others prefer the chunky salsas that you make in a molcajete. Is the salsa imperfect? Yes, but it’s also perfectly chunky, smoky, and full of flavor. Not everything that you make has to look like a work of art. Sometimes, foods or dishes that don’t satisfy everyone’s aesthetic appeal taste the best! That’s how we feel about this salsa.

A molcajete, in case you are unaware, is the Spanish word for mortar and pestle. The name comes from the Aztec words that translate to “seasoning” and “bowl.” A traditional molcajete varies slightly from your average mortar and pestle, though. It is made from volcanic rock and the hard, rough surface makes it easier to grind spices or mash different ingredients, for example, the pan-roasted ingredients for this salsa. Just make sure that you don’t add all of the ingredients to the molcajete at once. Start by mashing the onion and garlic, then follow that with the jalapeño.

Once you have a smooth paste of onion, garlic, and jalapeño, you can add the tomatoes, one or two at a time. Don’t overcrowd the molcajete, or you’ll have tomato juices flying all over the place. Add your chopped cilantro, cumin, sea salt, and black pepper and mix to combine. Serve with some sturdy chips that can support the weight of this homemade chunky salsa. It’s got a little kick, but not so much so that it overpowers the rest of the ingredients. If you like a spicier salsa, add two jalapeños!

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When we present you with a creative recipe, we try to keep it as simple as possible. The ingredient list may be long or short, but the preparation is meant to be easy. That is especially true for raw vegan recipes. A recipe should not scare you away! It should invite you to make it and inspire you to be more creative in the kitchen. That’s exactly what we though when we came up with this recipe.

All you really have to do for this recipe is soak the sunflower seeds and sun-dried tomatoes for a few hours. Blend them with the other ingredients to create the taco “meat,” and then roll up the nori wraps. Speaking of nori, make sure that you get the sheets that have not been roasted. You can usually find them at a number of grocery stores, especially health food stores. And another quick note about using the nori sheets: make sure to wet your finger and dab one end with it before you roll them up. That will help seal the roll.

These rolls differ from other raw vegan sushi rolls we’ve posted in the past. These have a raw vegan taco “meat” in the center. Roll that smoky, delicious, nutty concoction up with lettuce, bell peppers, avocado, and cilantro and you have a raw nori taquito. If you really want to go the extra mile, feel free to make your own pico de gallo or guacamole to put inside the rolls. That really just depends on the time you are willing to dedicate to this recipe. Whether you make those dips or not, these nori taquitos will have your tasted buds jumping for joy.

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Say goodbye to leafy greens for a minute, but don’t forget about them completely. Leafy green are integral to a healthy diet, as they provide nutrients that encourage optimal overall health. Ever salad, however, does not require leafy greens, and this recipe is one of those salads. Corn is a classic summer produce item that is quite versatile. You can grill it, sauté it, steam it, or boil it and add it to salads, stir-fries, fried rice, and other dishes.

Although corn is the primary ingredient for this recipe, the dressing is the real star of the show. Vibrantly green and herbaceous, this dressing contains mint, cilantro, red wine vinegar, olive oil, sea salt and pepper, and a touch of agave nectar for sweetness. This kiss of sweetness from the agave helps to balance the intensity, acidity, and brightness of the other ingredients. The mint really shines through and complements the corn, sliced green onion, and vegan feta cheese.

Just as a quick note, this salad is not cleanse-approved. First of all, it contains corn and uses red wine vinegar. Some people may call those ingredients “acceptable cheats” while cleansing, but a definite “no” is the vegan feta. There are several varieties of vegan feta, but Follow Your Heart makes an excellent one that tastes like the real deal. Try it for yourself and let us know! This will be a hit at your next summer potluck!

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This corn salad is perfect for the summer. Not only is it delicious, but it’s also refreshing!

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Sometimes, you need a quick and easy salad dressing to dress your entree or side salad. A creamy dressing, especially if it is raw vegan, usually contains cashews because help create a smooth consistency. This creamy cilantro dressing uses raw sunflower seeds in place of cashews, making this dressing friendly for anyone with a nut allergy. It requires a mere five to 10 minutes of your time and five simple ingredients, some or most of which you probably already have in your kitchen.

Why did we choose sunflower seeds for this dressing? Sunflower seeds have a milder flavor when compared to cashews. They also contain essential nutrients, such as selenium, zinc, folate, vitamin E, and vitamins B5 and B6, in addition to many more. Fresh lemon juice is a great addition to most salad dressing recipes because it adds a refreshing zest. Not to mention, it provides a healthy dose of vitamin C and helps promote alkalinity within the body.

Now, for the star of the show, we have the cilantro, which colors the dressing a vibrant green. If you are one of those people that has an aversion to cilantro because it tastes like soap, we feel sorry for you. That said, you can choose another herb, such as basil or parsley, to use in place of cilantro. The flavor will change, but all of the other ingredients work with both of those herbs. You can even use dill if you want, but dill has a stronger flavor, so just keep that in mind.

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A lime vinaigrette goes great on a lot of Mexican-themed salads or bowls. Whether the base of your entree is a bed of leafy greens or quinoa and black beans, this dressing will wake up the ingredients. By that, we mean that the acidity of the lime juice and pungent nuttiness of the cumin make your bowl or salad come alive. Plus, you can easily whip up a batch of this dressing in a pinch; you just need the ingredients and a jar.

Unfortunately, you cannot rely on your blender to do the majority of the work for you when making this dressing. Well, you can if you want, but the dressing will turn a vibrant green. We prefer the different textures that this lime vinaigrette has, especially when you get some finely diced jalapeño and chopped cilantro in your salad bite. Don’t worry, though, this vinaigrette is far from the spiciest thing you’ll eat. Although there is some spice, the lime juice and maple syrup do a great job to cut the heat. After all, this dressing calls for the juice of three to four limes, so the flavor is quite zesty.

Once you prepare all of the ingredients, add all of them to a jar, seal the lid, and shake well to combine. Make sure to refrigerate for about 15 minutes before using for optimum flavor. Allowing the jalapeño and garlic to sit in the lime concoction helps to cut the spice of the jalapeño and the allium flavor of raw garlic. Just make sure to give the dressing a good shake before you dress your salads or bowls.

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