If you are ever lucky enough to get your hands on some heirloom tomatoes, use them wisely. Make sure that you enjoy them raw to appreciate their sweetness because they are a notch above your average tomato. Combine that juicy sweetness of heirloom tomatoes with the fresh, sweetly tart nectarines that are readily available during summer and you’ve got summer in a bowl. Although it is a simple combination, it is highly addictive and we think you’ll love it.

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There is truly no produce item more juicy, addictively sweet and tart, and scrumptious than an heirloom tomato. Although it looks like a mutated, bulbous alien fruit, the heirloom tomato is a true gift from the produce gods. These heavenly tomatoes tomatoes are varieties that have been around for generations and have retained their original characteristics and genetics.

Think of heirloom tomatoes like purebred animals, only in tomato form. They are not genetically modified or hybridized and they come in a variety of shapes, sizes, and colors. Don’t be afraid of the green ones! No matter what the color of the tomato is, give them the old feel test. If you notice that the tomatoes are very soft or squishy, avoid them and opt for ones that are a little firmer in texture. If the tomatoes are too firm, they may need a day or two to ripen more for optimal flavor.

These tomatoes are rich in several nutrients, including vitamins C, A, and K, fiber, potassium, and antioxidants. Researchers note that heirloom tomatoes contain carotenoids, which work to prevent cellular damage and reduce inflammation. Some of these carotenoids may even improve heart function.

This salad is beautiful because of its simplicity. You don’t want to hide the flavor of the heirloom tomatoes with strong flavors, so the dressing is simple. The seasonings complement the acidity of the tomatoes, making this salad a dish that you can serve year round. We hope you love it as much as we do!

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The great thing about this kale salad is that it contains an assortment of antioxidants, healthy fats, fiber, protein, and vitamins and minerals. Kale is naturally rich in vitamin K, iron, protein, fiber, and more, while blueberries have vitamin C and other antioxidant compounds.

Chapters:
0:00 Intro
0:03 Ingredients
0:08 Apple, chopped
0:16 Pistachios, chopped
0:28 Kale, chopped
0:43 Dressing
1:05 Toss Salad
1:14 Bon Appetit

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There are so many delicious recipes that utilize the mighty potato. Smashed potatoes, roasted potatoes, grilled potato wedges, mashed potatoes, and potato salad are just some of the many culinary creations. When it comes to potato salad, there are many recipes that don’t quite hit the mark. Rather than creating an unhealthy side dish that contains eggs and fattening mayonnaise, make this herbaceous potato salad with a lemon dijon vinaigrette.

We love this recipe because it’s the perfect side dish when the weather is warm. You can bet that it will be a hit on any table that shares it! This potato salad only contains a handful of ingredients and it comes together in a quick 20 minutes. While most of the flavor comes from the herbs and dressing, the potatoes also bring some mild flavor to the dish. For this recipe, we used baby red potatoes, but you can use other potatoes if you prefer them. Leave the skin on to add both texture and color to the dish. The red potato skins offer a beautiful contrast to green parsley, fresh thyme, and scallion.

The dressing for this potato salad may be the true star of the dish. It offers a bright, citrusy flare that pairs beautifully with the herbs, and it also has a subtle bite from the dijon mustard. That signature mustard flavor comes through and helps to tame the raw garlic. The last thing to keep in mind about the potato salad is that you don’t want to overcook the potatoes. Ideally, the potatoes should be al dente, meaning you can poke them with a fork, but they shouldn’t fall apart when poked. If you overcook the potatoes, the peels will fall apart when you toss them with the herbs and dressing. Make this recipe ahead of time and refrigerate it for a few hours so that the flavors can intensify!

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It is very difficult to mess up this potato salad. In fact, we can guarantee that you won’t mess it up. For potato salad, it is very light and refreshing, and the assertiveness of the dill commands center stage, bringing all the other ingredients together into the spotlight.

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Are you familiar with the concept of “eating the rainbow?” Many health experts endorse this way of eating, which incorporates as many different-colored vegetables and fruits into your diet. While you don’t have to consume a fruit of vegetable from every color of the rainbow in the same day, it is beneficial to consume all colors at least twice a week. This helps you vary your nutritional intake, specifically your phytonutrient intake. Phytonutrients are flavonoids or carotenoids that exhibit powerful antioxidant activity.

If you are new to the concept of eating the rainbow, it can be difficult to figure out how to incorporate new fruits and vegetables into the dishes you make. Salads and smoothies are excellent vegetables to include a wide variety of produce items. In the case of this salad, we include an assortment of colorful fruits and vegetables. It may not include all of the colors of the rainbow, but ticks about four or five off the list.

In addition to the different colors, this salad embraces different textures. Spiralize the zucchini, peel the carrots into ribbons, shred the cabbage, halve the cherry tomatoes, and slice the red leaf lettuce. You have the option to top your salad with chopped raw walnuts and pomegranate, both of which provide unique flavors and textures. Ultimately, the citrus-forward lemon vinaigrette ties everything together. It’s both sweet and tangy, making you want to keep digging in bite after bite. We hope you love this salad!

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There are some salads that you can eat over and over again, and this is one of those salads. Whether you want to fill up for lunch or dinner, this salad is an excellent option. It’s incredibly nutritious and filled with protein, healthy fats, antioxidants, vitamins, and minerals. After gobbling up a big bowl, you’ll feel full without the accompanying bloated feeling that nobody wants to experience.

This salad hits a variety of different, flavorful notes. Tangy bell peppers, crunchy cucumbers, creamy avocado (plus the creamy dressing), pungent onions, acidic tomatoes, and crisp romaine lettuce. What ties all of these ingredients together, you ask? Well, it all comes down to the addictive avocado-based dressing. With notes of robust cumin and tangy lime juice, you can’t imagine this salad without this dressing. It’s so good that you could drink it!

The great thing about this dressing is that you can always make it for other salads. Once you taste it, you’ll understand our obsession. Because the dressing contains healthy fats and fiber, it actually contributes to feelings of fullness. You’ll be less likely to snack between meals when you fill up on healthy fats and fiber. Plus, fiber is essential for optimizing gut health, which is a highly-discussed and valued topic in the current health world. Lastly, this salad contains an assortment of colorful vegetables, which means it’s rich in a diverse mix of antioxidants. These plant compounds are necessary for fighting free radicals in the body, helping to reduce oxidative stress, something that contributes to chronic inflammation and disease.

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A Waldorf salad is the perfect blend of crunchy textures and sweet and tart flavors, all dressed in a wonderfully creamy dressing. Normally, a Waldorf salad contains chicken, bleu cheese, and candied walnuts. These ingredients add sodium, sugar, and unhealthy fats to a seemingly healthy meal. When you factor in the creamy dressing, it takes it down another notch on the health charts. That’s not the case for this Waldorf salad variation.

The dressing for this salad is a creamy tahini dressing that is more reminiscent of a raw ranch, but it works well with the salad ingredients. The refreshing lemon flavor and nuttiness from the tahini complements the grapes, raw walnuts, and avocado. Now, the avocado is not a traditional ingredient in a classic Waldorf salad, but adding it to anything makes it better. Are we right, or are we right? You never regret adding avocado to a meal!

In case you didn’t notice, there are more grape varieties in grocery stores during fall. Grapes are excellent seasonal ingredients that most people enjoy as snacks. Adding them to salads and other recipes, much like avocado, is another great culinary decision. Not only do they pop with flavor, but they also provide numerous healthy benefits. Although this recipe calls for red grapes, feel free to purchase the grapes that you enjoy most. Green grapes, for example, will give the salad a pleasant tartness that complements the sweeter apples. Let us know which variety you choose in the comments below.

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Broccoli as a salad base? Yes, and we can honestly say that it’s quite refreshing to enjoy a salad that embraces unique ingredients. Forget the lettuce or field greens and get ready to crunch on a variety of textures and flavors. While there are some slaw recipes that utilize broccoli stems in shredded form, this salad embraces the florets, giving you a unique salad experience.

Raw broccoli seems to taste better with a creamy dressing, which is why people often pair it with ranch. Unfortunately, ranch is very fattening and filled with unhealthy ingredients. The dressing in this recipe is creamy, luscious, and boasts bold flavors that coat every nook and cranny of the florets. The dressing also plays a great companion to the crisp apple, tart blueberries, and sweet dried cranberries. A quick note about cranberries: make sure that you buy the ones that are free of sulfur and added sugars. Most dried cranberries contain copious amounts of sugar and preservatives, and you cannot enjoy those during your cleanse.

It may surprise you to see blueberries in this salad, but they pop with subtle tartness when you take a bite with other ingredients. Dried cranberries complement that tartness, while also offering a subdued sweetness. This salad really hits all the notes: crunchy, crispy, tangy, sweet, and chewy. We just hope you like it as much as we do.

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This unique take on a salad and coleslaw, ladies and gentlemen, only requires one primary ingredient. Cabbage is the only vegetable that you need, although you can carrots, parsley, and other veggies that you enjoy. It’s a simple creation that has a boasts a lot of flavor. The spices assert themselves in the dressing, with the curry powder and cumin introducing themselves to your palate first. The coconut aminos provide a complementary sweetness and the acidity of the lemon gives the slaw a refreshing, zesty bite.

The great thing about cabbage is that it is a wonderful vessel that holds up for hours. That means that you could dress the shredded cabbage in the curry dressing, store it in the fridge, and eat it hours later. In fact, that’s one of the reasons this recipe is a great picnic item for warmer days. It’s light, crunchy, and it even helps to enhance hydration, given that cabbage is 92% water. Cabbage also provides a lot of vitamin K, vitamin C, folate, and manganese!

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