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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This could be the prettiest salad/slaw you make throughout the winter. It is very crunchy, crisp, refreshing, and slightly tangy. Filled with purple cabbage, carrots, pears, and pomegranates, there is no shortage of nutrients in this slaw. Plus, the vitamin C-rich citrus vinaigrette keeps you coming back bite after bite. If you love a dish that has texture and different levels of flavor, this is the slaw that will satisfy your taste buds. All other slaws will bow to this one!

A slaw is very versatile because you can enjoy it as an entree salad, side dish, or put it on sandwiches. Because of the sweet and slightly tart flavors, this slaw complements numerous entrees and sandwich toppings. As a quick note, the sandwiches are only for people who are not cleansing! This slaw may be cleanse-approved, but a sandwich is not. That said, you could roll up this slaw in a collard leaf to make a raw vegan wrap. Use one of our many nut meat mixtures or nut cheeses in the wraps for for added sustenance.

The slaw is as tasty as it is beautiful. The sweetness of the pear goes great with the tart and juicy pomegranate arils and slightly bitter purple cabbage. The citrus vinaigrette takes it to another level, though. In the words of Guy Fieri, “You could put that on a flip flop!” It’s so good that you could drink it! Save the dressing recipe because you may want to use it on other salads in the future. And as a last piece of advice, you can let the slaw sit in the dressing for an hour or two before serving so that the ingredients can soak up that citrus flavor.

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This lemon dressing may be new to our website, but it is already an all-time favorite. It has unique lemon flavor, which makes for a zesty eating experience. Tempered by sweet agave nectar and herbaceous parsley, this dressing goes great with a variety of salad ingredients. Pour it over a combination of romaine lettuce, cherry tomatoes, cucumbers, and bell peppers, or over shredded cabbage, shredded carrots, mandarin segments, and green onion. We love when a dressing is versatile!

Whisk lemon juice, lemon zest, olive oil, mustard powder, sea salt, pepper, and fresh parsley in a small bowl and you have your dressing. Prefer a dressing that is a little smoother? Feel free to add all of the ingredients to a blender and blitz until smooth. The good news is that the preparation method doesn’t change the zesty, delicious flavor. There is just so much to love about his lemon dressing, and here are a few reasons why:

• Very easy to make: This dressing should not take you longer than five minutes to make. Plus, it only requires seven ingredients!
• Endless possibilities: Is your salad in need of a boost? This dressing will elevate any salad to a whole new level! If you don’t want to use it as a salad dressing, consider using it as a marinade for roasted or grilled vegetables or tempeh.
• Clean ingredients: Many store bought dressings contain a lot of problematic ingredients, namely saturated and trans fats, added sugars, excess sodium, and preservatives. These additives keep dressings shelf-stable for longer periods of time. Additionally, they tend to contain lower-quality oils and other ingredients to keep production costs down. This lemon dressing, however, contains simple, healthy ingredients that you can actually pronounce!

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We love a kale salad, folks. That is especially true when pomegranate arils, pears, pecans, and and maple tahini dressing accompany nutritionally dense kale. You get a nice balance of sweet and tart flavors with varying textures. We are talking about sweet, tart, salty, nutty, and creamy and crunchy. And the maple tahini dressing ties everything together, making this the perfect kale salad for the holiday season.

This kale salad, as you can see in the picture, requires some serious chopping skills. Chopping the kale thinly helps break down the fibrous nature, which makes for a more enjoyable eating experience. Just make sure to remove the thick stems and massage the leaves prior to slicing the leaves thinly. That will really help to break down the fibrous texture. Additionally, the pears are cut into matchsticks, but you can cube them or slice them thinly. Whichever type of cut you prefer is the exactly the way to do it!

We love salads that have multiple textures and layers of flavor. What ties everything together, much like the rug in The Big Lebowski, is the creamy maple tahini dressing. The nutty tahini makes this dressing incredibly luxurious and you get a little zing from the apple cider vinegar and sweet hint of maple syrup. It is a dressing that you can enjoy not only on this salad, but on other salads also. If you find a salad that works with this dressing, be sure to reach out and lettuce (wink wink) know about it!

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We truly love fall and winter! It is a magical time of year when stress levels are high because of family gatherings, end-of-the-year projects, and the inevitable gift-buying craze. Well, that’s not really why we love this time of year, although, we do believe that you can easily work through these things with the right mindset. The reason we love this time of year is because of the impressive seasonal produce items that arrive in grocery stores. We’re talking about blood oranges, cranberries, butternut squash, leeks, Brussels sprouts, broccoli, and more!

This salad has quite the long list of nutrients, let alone flavors. It is colorful, textural, and highly addictive. Because of the use of kale, broccoli, and radicchio, it can last a lot longer than another salad that uses romaine or green leaf lettuce. The ingredients we mentioned are sturdier and hold up when dressed. This salad is especially rich in vitamin C, which gives your immune system a helping hand during cold and flu season.

You can enjoy oranges year round, but blood oranges are a special seasonal treat. They are visually stunning and offer a unique flavor that differs from your standard orange. Their subtle acidity pairs beautifully with the refreshing cherry tomatoes and sweet mandarins. The various fruits balance the more bitter kale, peppery radicchio, and broccoli. Speaking of broccoli, you don’t have to include big florets in your salad. You can chop it up so that eating it raw is easier and less crunchy.

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As soon as the weather starts to cool down, we start thinking about warming fall recipes. We are talking about soups, stews, and savory warm salads. You roast some parsnips, beets, sweet potatoes, squash, or other fall vegetables and toss them with some whole grains and sturdy greens. In the case of this fall harvest salad, you roast some golden beets and sweet potatoes before tossing them with quinoa and mixed greens. You can also use kale and bulgur wheat if you have those items on hand. You can also use couscous or wild rice in place of quinoa.

This works great as an entree salad, side salad, or meal prep dish for a couple days. If you decide to meal prep this salad, though, we recommend that you use kale, as it doesn’t get soggy like other greens. If you plan to eat this right away, use the mixed greens in the recipe ingredients. Additionally, do not dress the salad if you meal prep, as that will cause all of the ingredients to get a little soggy. We don’t know about you, but we’d prefer to not eat a soggy salad!

Roasting the vegetables is the time-consuming part of this recipe. beets can take a while to roast, so cut them uniformly and on the thinner side. The same rule applies for the sweet potatoes. You want the vegetables to roast evenly, so make sure to spread them in an even layer on a baking sheet. If you do that, they should take about 30-35 minutes to roast. Remove them from the oven and allow them to cool slightly before assembling the salad. And remember, you can cook the quinoa, prepare the rest of the ingredients, and make the dressing while the veggies are roasting.

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This recipe is just one of those recipes, folks. It is so refreshing, filling, and will make your raw vegan diet experience that much more exciting. Considering cauliflower is not a vegetable that you would usually eat raw, this recipe helps you overcome that hurdle. It shows you how versatile it can be. To get the cauliflower just right, roughly chop it into florets and toss them into a food processor to pulse until you achieve a rice-like consistency. You do not want to blend the cauliflower into a puree. If you have access to health food stores, you may be able to find bagged cauliflower rice. You can have it, provided the cauliflower is not cooked and there are no added preservatives.

Because this recipe uses cauliflower, it is a low-carb version to the traditional side dish. Besides being lower in carbs than bulgur wheat, cauliflower is rich in an assortment of vitamins, minerals, and antioxidants. For reference, one cup of cauliflower contains the following nutritional profile:

• 25 calories
• 5 grams (g) of fat
• 2 g of fiber
• 57% of the daily value (DV) of vitamin C
• 14% of the DV of vitamin K
• 12% of the DV of vitamin B6
• 7% of the DV of potassium
• 9% of the DV of choline
• 15% of the DV of folate
• 4% of the DV of magnesium
• 14% of the DV of vitamin B5

This is also served with crunchy romaine, butter lettuce, or cabbage leaves to enjoy as cups. It takes the classic side and turns it into a uniquely filling raw vegan entree. Plus, the almond tahini sauce makes it slightly different than your average recipe, which usually calls for olive oil and lemon juice. The tahini dressing makes this cauliflower tabbouleh much creamier and richer, and we hope you like it as much as we do.

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A happy life is a healthy life. Feeding your body foods that provide optimal nourishment to encourage the optimal function of all systems and organs is truly a gift. When you eat the right foods, you feel a whole lot better. That doesn’t mean you cannot cheat a little here and there and indulge in some unhealthy options. If you find that you have been eating a little unhealthier, though, switch it up and make yourself a refreshing raw salad like this kale cranberry almond salad. It contains fiber, protein, magnesium, vitamin C, antioxidants, and other beneficial vitamins and minerals.

Kale is a superfood, but it’s not the only ingredient that brings a super nutritional profile to this salad. As the other leafy green base, you have romaine lettuce, which is an excellent source of vitamin K, folate, beta-carotene, vitamin C, calcium, and potassium. The avocado also provides magnesium and potassium, in addition to healthy fats, folate, fiber, and more. Along with their low sodium levels, avocados do not contain any cholesterol, making them great heart-healthy foods.

When you enjoy this kale salad, not only will you feel good about yourself, but you’ll also get to enjoy varying textures and flavors. Although the kale can be slightly bitter, you don’t taste it because the dried cranberries offer sweetness and almonds provide nuttiness. Avocados don’t offer specific flavor, but they do offer a textural difference from all the crunch in this salad. Finally, you get the zesty dressing that also provides some creaminess, thanks to the tahini.

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Please allow us to introduce you to one of our newest additions to the salad dressing section: our refreshing mango lime salad dressing. This vibrant blend of fresh ingredients not only tantalizes your taste buds, but also supports your health goals. This zesty dressing brings together the tropical sweetness of ripe mango with the bright acidity of fresh lime juice. that creates a harmonious marriage of flavor that can elevate nearly any salad. Let’s take a look at a few of this dressing’s health benefits.

1. Rich in vitamins: Mangos are excellent sources of vitamins A and C, both of which are necessary for optimal immune function, skin health, and vision. Lime juice gives you an added boost of vitamin C, which enhances antioxidant protection and encourages collagen synthesis.
2. Hydration booster: The high water content of mangos and limes helps support optimal hydration, making this dressing a perfect accompaniment for summer salads.
3. Anti-inflammatory properties: Both mangos and limes contain phytonutrients that exhibit anti-inflammatory activity. That may aid with the reduction of chronic inflammation and supporting overall wellness.
4. Low in calories: With a light, airy texture and zero added sugars, this mango lime dressing is a guilt-free choice for you to drizzle over your salads. In fact, you can actually enjoy all the flavors without worrying about all the extra calories that all-too-common with store bought dressings.

Whether you drizzle this dressing over a medley of mixed greens, a bowl of quinoa, or use it as a condiment for a black bean burger, our mango lime dressing adds a delightful tropical flair to your dishes while delivering a multitude of health benefits. Perfect for those looking to brighten their meals and nourish their bodies!

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Sometimes, you stumble upon a salad recipe that you enjoy eating once per week. It is a recipe that you look forward to and crave deep within your bones. There is just something about it! Perhaps it hits the right sweet and salty notes and provides varying textures that create excellent mouth feel. A salad also doesn’t have to be any of those things. Maybe it contains six ingredients and a simple dressing. Is it this salad, perhaps? That’s for you to decide.

Tabbouleh is thought to have originated in the mountains of Syria and Lebanon as far back as the Middle Ages. It is a parsley-based dish that most commonly contains tomatoes, onion, lemon juice, mint, olive oil, salt, pepper, and bulgur wheat. This grain-free tabbouleh salad is non-traditional, but still very similar to the original. It bursts with a bright parsley flavor. Parsley is naturally rich in antioxidants and aids the body with its natural detoxification efforts.

Unlike the traditional recipe, this one contains the addition of bell pepper. It contains red onion, but you can also use shallot if you prefer that flavor, which can be a bit intense for some people. It’s also a no-mix dressing, meaning that you just add all of the ingredients to the bowl and mix. Keep it easy, people! This salad is fresh, citrusy, crunchy, versatile, extremely healthy, easy to make, and incredibly delicious. Enjoy it on its own or as a side dish that accompanies a more filling entree. We hope you love it as much as we do!

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