Reboot Salads

These recipes are taken from www.jointhereboot.com

Arugula Spinach Salad and
Mustard Vinaigrette Dressing

2 cups Arugula
1 cup Spinach
1/3 Avocado
1/2 cup thinly sliced red onion
1/2 cup chopped tomato (heirloom in the summer)
1/2 cup Jicama

Mustard Vinaigrette
1/3 cup Apple Cider Vinegar
1 1/2 Tbsp. Grain mustard
2/3 cups Cold Pressed Olive Oil
Sea Salt & fresh ground Pepper to taste

Puree the vinegar and mustard in a blender. With the blender running, slowly pour in
the olive oil. Season to taste with the salt and pepper. Keeps up to 1 week in the
refrigerator.
For Honey Mustard Vinaigrette: Add 3/4 Tbsp. Raw Honey
Makes 8-9 servings

Salad and 2 Tbsp. Mustard Dressing:
Calories: 278
Protein: 3.5 g
Fiber: 9 g

 

Arugula Spinach Salad with
Sundried Tomato Dressing

2 cups Arugula
1 cup Spinach
1/3 Avocado
1/2 cup thinly sliced red onion
1/2 cup chopped tomato (heirloom in the summer)
1/2 cup Jicama

Sundried Tomato Dressing
1/2 cup Sundried Tomatoes
1 clove Garlic
1 bunch Basil
1 Tbsp. Lemon Juice
1/4 cup Olive Oil
Sea Salt & fresh ground Pepper to taste

In a blender, combine the first four ingredients. With the blender running, slowly
add the olive oil. Season to taste with salt and pepper. Add more lemon juice if
needed. Keep up to 1 week in the refrigerator.

 

Carrot-Dill Salad with Ginger Honey
Soy Dressing

3 cups greens (spinach, arugula, romaine, red leaf, etc..)
Shredded Carrot, Fennel, Radish, Cabbage, Celery Salad with Fresh Dill, Lemon
add 1/2 of an avocado

Ginger Honey Soy Dressing
2 Tbsp. Minced Fresh Ginger
2 Tbsp. Minced Fresh Garlic
2 Tbsp. Raw Honey
4 Tbsp. Nama Shoyu or Tamari
4 Tbsp. Olive Oil
Puree the first four ingredients in a blender. With the blender running, slowly add
the oil until the dressing is emulsified. Keep up to 1 week in the refrigerator.

 

Corn and Tomato Salsa

4 ears Corn
2 Tomatoes, chopped
1 small Onion, chopped
1 Red Bell Pepper, seeded and chopped
1 Avocado, diced
1 handful Fresh Cilantro chopped
2 Tbsp. Lime juice (from lime)
2 tsp. Cumin
2 Tbsp. Olive Oil
1 Jalepeno pepper (optional)

Boil corn for 5 minutes (or roast on grill). Remove kernels from ear.

Combine all ingredients in a bowl – refrigerate for at least 1 hour or overnight.

Per serving:
Calories: 220
Protein: 4 g
Fiber: 7 g

 

Green Basil Salad and Dressing

Mix fresh basil leaves into 1 cup arugula and 1 cup red or green leaf lettuce.
Add 1 large or 2 small Tomatoes
1/4 cup diced Red Onion
1/2 cup chopped Avocado
1/2 cup Cucumber slices
1/2 cup shredded Carrots
1/2 cup Broccoli
1/2 cup Jicama

Calories: 278
Protein: 3.5 g
Fiber: 9 g

 

Reboot Green Salad

Make it big! Any greens you like such as romaine hearts, baby romaine, baby spinach,
baby arugula, add any veggie you like: cucumber, carrot, celery, pepper, tomato,
fennel, radish, sprouts (not bean sprouts), onion, fresh herbs. Avocado may also be
added for more substance.
Dress with Ginger Honey Soy Dressing

Salad and 2 Tbsp Dressing:
Calories: 278
Protein: 3.5 g
Fiber: 9 g

 

Reboot Green Salad #2

Customize it! Your choice of dark greens – at least 2 cups and veggies to top it.
Choose at least 1 red, 1 orange, 1 green and 1 white veggie to top your greens.

Mustard Vinaigrette
1/3 cup Apple Cider Vinegar
1 1/2 Tbsp. Grain Mustard
2/3 cups Cold Pressed Olive Oil
Sea Salt & fresh ground Pepper to taste
Puree the vinegar and mustard in a blender. With the blender running, slowly pour in
the olive oil. Season to taste with the salt and pepper. Keeps up to 1 week in the
refrigerator.
For Honey Mustard Vinaigrette – Add 3/4 Tbsp. Raw Honey
Makes 8-9 servings

Salad and 2 Tbsp Mustard Dressing:
Calories: 278
Protein: 3.5 g
Fiber: 9 g

 

Refreshing Cucumber Salad

3 seedless Cucumbers
1 tsp Celtic or Sea Salt
1/2 a medium Red Onion
1/2 Tbsp. Ginger, finely minced
2 Tbsp. fresh Lime juice
2 Tbsp. fresh Dill, chopped
Dash of Cayenne Pepper, optional

Peel the cucumbers and slice in half lengthwise. Place the cucumber halves cut side
down on a cutting board and slice into thin half moons, about 1/4 “ thick. Place in a
medium sized bowl and toss with the salt. Allow the cucumbers to sit for 1 hour so
that the cucumbers release some of their water. Strain the cucumbers and toss with
the red onion, lime juice, ginger, cayenne pepper and fresh dill.

 

Reboot Rainbow Salad with
Mustard Vinaigrette

1 cup Spinach
2 cups Spring Mix Greens
1/2 cup Red Peppers
1/2 cup Carrots
1/2 cup Cucumber
1/4 cup Red Onion

Mustard Vinaigrette
1/3 cup Apple Cider Vinegar
1 1/2 Tbsp. Grain mustard
2/3 cups Cold Pressed Olive Oil
Sea Salt & fresh ground Pepper to taste

Puree the vinegar and mustard in a blender. With the blender running, slowly pour in
the olive oil. Season to taste with the salt and pepper. Keeps up to 1 week in the
refrigerator.
For Honey Mustard Vinaigrette – Add 3/4 Tbsp. Raw Honey

 

Red Quinoa Salad

1 cup Red Quinoa (prepare with 1/2 cup dry quinoa and 1 cup water – just like rice)
1/4 cup diced Red Onion
1/2 cup drained and rinsed Black Beans
1 cup Edamame (boil for 5 minutes then drain and cool)
1 Tbsp Balsamic Vinegar
1/2 Tbsp Extra Virgin Olive Oil

Calories: 138
Protein: 6 g
Fiber: 4.5 g

 

Seaweed Salad

1 cup Soaked Arame Seaweed
2 Tbsp Flax Oil
1 Avocado
1 Tomato
1/4 Red Onion, finely chopped
1 Carrot, chopped or shredded
Parsley, finely chopped
Fresh Lemon Juice
Sea Salt
Dash of Cayenne

Add all ingredients together in bowl, mix and enjoy.

Calories: 163
Protein: 3 g
Fiber: 6.5 g

 

Spinach, Broccoli, Orange and Arugula Salad

Dressing:
1/4 cup Cider Vinegar
2 Tbsp. Rice Vinegar
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Agave Nectar
1 Tbsp. Honey
1 Tbsp. Dijon Mustard
1/4 Tbsp. Sea or Celtic salt
1/8 Tbsp. coarsely Ground Black Pepper

Combine the above ingredients in a jar. Cover and shake well.

Salad:
4 cups chopped fresh Spinach
3 cups small Broccoli florets (can steam if desired)
3 cups trimmed Arugula leaves (or bagged) – can substitute Watercress
4 Oranges peeled and cut into sections

Place all ingredients into a large bowl and add dressing – stir well.
Save extra in refrigerator for the next day.

Makes 2 servings
Per serving:
Calories: 232
Protein: 8 g
Fiber: 9 g

 

Sundried Tomato Dressing

1/2 cup Sundried Tomatoes
1 clove Garlic
1 bunch Basil
1 Tbsp. Lemon Juice
1/4 cup Olive Oil
Sea Salt & fresh ground Pepper to taste
In a blender, combine the first four ingredients. With the blender running, slowly
add the olive oil. Season to taste with salt and pepper. Add more lemon juice if
needed. Keep up to 1 week in the refrigerator.

Makes 4 servings