Summer Nectarine and Arugula Salad with Lemon-White Balsamic Vinaigrette

arugula, fennel, and nectarine salad on fancy white plate

It is mid-August and the weather is hot in Austin, Texas! We make a salad at least once a day to help us stay cool. We are in love with this new salad– Summer Nectarine and Arugula Salad with Lemon-White Balsamic Vinaigrette!

In addition to arugula greens, this salad has fresh basil and mint. The herbs on my back porch are doing great, thanks to daily watering and a burlap shade structure (from Costco) my husband hung over part of the deck. It’s just enough to block some of the harshest sun in the afternoon.

 

Summer Nectarine and Arugula Salad with Lemon-White Balsamic Dressing was born the other night when we were having a friend over for dinner and needed something to go with baked white fish and butternut squash risotto. We had some baby arugula, baby tomatoes (the most delicious tiny ones we got at Whole Foods this week), a little fresh fennel, fresh basil and mint, and a lemon in the fridge.

As I put the salad ingredients together, I saw a nectarine ripening on the counter, and wondered if it would go along with the other ingredients. I’m glad I tried it, as it was the perfect complement to the basil and mint, and the sweetness of the nectarine balanced out the bitterness of the arugula.

The third time I made this salad I added some organic feta cheese which made it look extra beautiful. If you’d prefer, you could put some toasted sliced almonds, pistachios, pecans, or homemade croutons on top of the salad instead of the cheese.

fennel and nectarine salad on fancy white plate

For the dressing, I used a white balsamic vinegar to go along with some lemon juice and olive oil to make a simple vinaigrette. But feel free to use any high quality balsamic vinegar and olive oil combination you like. I think a dark balsamic would work well here, as would a flavored white balsamic vinegar like lemongrass-mint or peach.

Summer Nectarine and Arugula Salad with Lemon-White Balsamic Vinaigrette
 
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Author:
Recipe type: Summer Salad
Cuisine: Vegetarian
Serves: 6 servings
Ingredients
Salad
  • 5 ounces baby arugula (about 5-6 handfuls)
  • 1 fennel bulb, cored and thinly sliced
  • 1 cup fresh basil leaves, torn or sliced
  • 1 cup fresh mint leaves, sliced
  • zest of 1 or 2 lemons (yellow part only)
  • 2 nectarines, pitted and sliced into bite-sized pieces
  • 1 cup baby tomatoes, halved
Dressing
  • juice of 2 lemons (~6 tablespoons)
  • 2 tablespoons white balsamic vinegar
  • ½ cup extra-virgin olive oil
  • sea salt and black pepper, to taste
Instructions
Salad
  1. In a large prep bowl, toss together arugula, fennel, basil, mint, and lemon zest.
  2. Using tongs, lightly dress salad with some of the lemon-white balsamic vinaigrette (below).
  3. Place salad onto individual salad plates or one large salad bowl or platter.
  4. Decorate the salad with nectarines and tomatoes. Drizzle with a little extra dressing, if desired.
Dressing
  1. Whisk together lemon juice, white balsamic vinegar, olive oil (drizzle in slowly), a couple large pinches of sea salt, and a few grinds of black pepper.
Variations
  1. Add some crumbled feta cheese, cubed fresh mozzarella, or some kind of toasted nut (sliced almonds, pistachios, or pecans) to the top of the salad along with the nectarines and tomatoes.

Try some other summer salads from cookloveheal.com:

Raw and Grilled Zucchini Salad with Fresh Mint & Lemon

 

Baby Arugula Salad with Berries and Lemongrass Mint Vinaigrette

Southwestern Salad with Cilantro Lime Dressing

 

Fresh Arugula and Fig Salad with Citrus Dressing and Marcona Almonds

Greek Salad with Creamy Cashew-Dill Dressing

Bon appétit!

 

Southwestern Salad with Cilantro Lime Dressing

Southwestern Salad is one of my favorite salads to bring to parties and potluck gatherings. This salad is vegan and gluten-free so everyone can enjoy, but also rich in flavors, colors, and textures.

Southwestern Salad with Cilantro Lime Dressing
 
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Author:
Recipe type: Salad
Cuisine: Southwestern
Serves: 8 servings
Ingredients
  • 2 cups sweet corn (fresh cut off the cob or frozen)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons ground New Mexico chile pepper (or other mild ground chile)
  • 1 teaspoon sea salt
  • a few grinds freshly ground black pepper
  • 1 head romaine lettuce, shredded
  • 1 cucumber, sliced
  • 1 orange or yellow bell pepper, deseeded and sliced
  • 1 large avocado, sliced or cubed
  • 1 cup grape or cherry tomatoes, cut in half
  • ½ cup pepitas, toasted
Instructions
  1. Preheat oven to 400° F. Line sheet pan with parchment paper (if desired).
  2. Toss together corn, olive oil, ground chile, salt, and pepper in mixing bowl. Spread evenly onto sheet pan. Roast corn for about 15 minutes, tossing once or twice during cooking to prevent burning. Corn should be just starting to brown a little. Remove to a plate or bowl and allow to cool while prepping other salad ingredients.
  3. On a large platter or salad bowl, layer lettuce, roasted corn, cucumber, bell pepper, avocado, tomatoes, and pepitas.
  4. Serve with Cilantro Lime Dressing.
Variation
  1. Slice 3 or 4 fresh corn tortillas into ½ " x 1" strips and pan fry in a little olive oil until crispy. When cool, use as an additional salad topping.

Want to learn how to make delicious, healthy food while meeting new people? Chef Rachel’s current class schedule is available here. 

Winter Greens Salad with Golden Beets, Pomegranate, Pecans, and Warm Balsamic Vinaigrette

This special winter greens salad has been my go-to salad for holiday gatherings this year. It’s the perfect thing to make with winter greens that are plentiful this time of year. Bring this salad to a potluck, or serve it at your home with a nice soup and main dish on a cold winter’s evening. Below are a couple of meals I have served the salad with this holiday season.

Roasted salmon, asparagus, basmati rice, and winter greens salad (holiday meals with friends):

salmon-dinner

Beef tenderloin, roasted vegetables, and winter greens salad (Christmas Eve supper):

plate

Give yourself time to prepare this salad. It is a labor of love! You’ll be preparing the greens, various toppings and garnishes, and a warm dressing that gets tossed with the greens. Better to enlist some help to make it fun and less time consuming!

When you get home from the market, you can refresh your greens by trimming about 1-2 inches off the ends and putting them into cold water for about an hour before you start the recipe. This will make them perk up and the stems will be extra crisp and crunchy.

Getting ready to put the beets in the oven…

winter-salad-1

The greens become slightly wilted, but should still be bright and fresh. Beets, greens stems, pecans, and pomegranates are layered on top of the dressed greens. So beautiful!

winter-salad-3

5.0 from 1 reviews
Winter Greens Salad with Golden Beets, Pomegranate, Pecans, and Warm Balsamic Vinaigrette
 
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Author:
Recipe type: Salad
Cuisine: Vegetarian
Serves: 8 servings
Ingredients
Roasted beets
  • 1 golden beet
  • 1 red beet
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon sea salt
Toasted pecans
  • ½ cup raw whole pecans
  • 2 teaspoons maple syrup
  • a few pinches sea salt
Salad greens
  • 1 bunch red or rainbow swiss chard
  • 1 bunch lacinato kale
  • 1 teaspoon extra virgin olive oil
  • sea salt
Warm dressing
  • 1 cup red onion, thinly sliced
  • ¼ cup extra virgin olive oil
  • pinch sea salt
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons fresh orange juice (about ½ orange)
  • 2 teaspoons maple syrup
  • 1 teaspoon unpasteurized tamari or shoyu
Garnishes
  • 1 teaspoon fresh orange zest
  • ½ cup pomegranate seeds (or dried cranberries)
Instructions
  1. Preheat oven to 400°F. Line sheet pan with parchment paper (or grease pan with thin coating of oil).
  2. Peel beets and slice into ⅛-inch rounds. Place into medium bowl, drizzle with olive oil and sprinkle generously with sea salt.Place beet rounds onto lined sheet pan in a single layer. Roast in the oven for about 15 minutes, or until tender. Beets can be turned over once to cook more evenly. Remove beets from oven and allow to cool.
  3. Turn oven down to 350°F. Toast pecans on small sheet pan for about 8 minutes. Toss halfway through to prevent burning. Place toasted pecans in a small bowl and drizzle with maple syrup and sea salt.
  4. Destem swiss chard, reserving stems. Tear leaves into bite sized pieces and place into bowl.
  5. Destem kale and slice leaves into bite sized pieces and place in a large bowl. Gently massage kale leaves with a few pinches of salt for about one minute. Slice chard stems into ½-inch lengths and kale stems into ¼-inch lengths and set a aside.
  6. Heat large skillet over medium high heat. Add 1 teaspoon olive oil and immediately add chard and kale stems with a pinch of salt. Sauté briefly, just until brightly colored. Remove to a small bowl.
  7. Add ¼ cup olive oil to pan and heat on medium until shimmery (this will probably only take a few seconds). Add red onion and a pinch of salt. Sauté until onion is soft and slightly browning. Turn heat to low and add balsamic vinegar, orange juice, maple syrup, and tamari or shoyu.
  8. Turn heat off and add kale and chard greens to the pan, tossing constantly to coat with the warm dressing. When all leaves are evenly coated, remove greens to a platter. Top with roasted beets, chard and kale stems, toasted pecans, orange zest, and pomegranate seeds.

This version was made with toasted pepitas and rainbow chard (no beets).

winter-salad

 

 

Fresh Arugula and Fig Salad with Citrus Dressing and Marcona Almonds

salad with fresh figs, avocado, marcona almonds

Mmmm… fresh figs! Late summer and early fall is the height of fig season. Right now in Austin, the grocery stores have been fully stocked with varieties of figs from California that range in color from dark purple to bright green on the outside, to various shades of pink on the inside. They are best when heavy, plump, unblemished, and slightly soft on the outside. Figs that are squishy are probably overripe. Check out this article to learn more about how to choose figs.

Varieties of ripe figs
Varieties of ripe figs. Photo Credit: Photo © Patrizia Savarese/Getty Images

In this recipe, I have chosen to marinate the fennel in citrus, olive oil, and salt before adding it to the salad. This slightly softens the fennel and makes it more flavorful. Fennel bulbs are easy to slice if you first trim the stems and fronds from the bulb, cut into quarters, and then thinly slice each quarter. If the stems are juicy and flavorful, they can also be thinly sliced and added to the marinade.

FennelTrim fennel root and stems. Cut in half.

fennel- quarteredCut each half in half.

Fennel-4Slice off the hard core from each fennel quarter. Slice thinly.

I recommend using a good quality, aged balsamic vinegar that is less acidic and slightly sweet. I used the Central Market brand Aged Balsamic Vinegar of Modena from Italy for this recipe. It costs about $16 and can be bought online or in the Austin Central Market stores.

balsamic vinegar

I used a tangerine-infused olive oil from Vom Faas specialty store. You can sub a good quality extra virgin olive oil if you can’t find this ingredient.

Be creative and try substituting ingredients that are seasonal in your area. For example, as winter approaches, pomegranates will be in season and can be used instead of figs. Mango can be used in place of oranges, celery for fennel, and toasted pecans for almonds.

Fresh Arugula and Fig Salad with Citrus Dressing and Marcona Almonds
 
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Author:
Recipe type: Salad
Cuisine: American, Mediterranean
Serves: 6 servings
Ingredients
  • 1 small or ½ large fresh fennel bulb, cored and thinly sliced
  • 2 tablespoons orange juice (fresh squeezed)
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon sea salt
  • 6 cups mixed field greens with baby arugula
  • up to 2 tablespoons aged balsamic vinegar
  • up to 2 tablespoons citrus-infused olive oil
  • freshly ground black pepper, to taste
  • 6 fresh figs, sliced in quarters
  • 1 small avocado, cut into chunks
  • slices of 1 orange or 2 clementines
  • ¼ cup Marcona almonds (toasted and salted)
  • black pepper, freshly ground (optional)
Instructions
  1. In a small bowl, mix together fennel, orange juice, olive oil, and sea salt. Allow fennel to marinate for at least 20 minutes. This step can also be done up to one day ahead, storing the fennel mixture covered in the refrigerator until ready to assemble the salad.
  2. Rinse and spin dry mixed greens. Spread evenly onto large platter or into large salad bowl.
  3. Drizzle greens with balsamic vinegar and citrus-infused olive oil. Top greens with marinated fennel, figs, avocado, orange or clementine slices, and Marcona almonds.
  4. Top with a few grinds of freshly ground black pepper, if desired.
Variation
  1. Use mango chunks in place of orange slices.

Salad at Sami & Lorraines (3)

Bon appetit!

Shaved Carrot, Radish, and Green Apple Salad with Lemon and Fresh Mint

Try this light and refreshing shaved salad as a side to almost any meal. Radishes are good at dissolving fat, while green apple and lemon have the sour taste that is cleansing for the liver and gall bladder. The mint garnish gives it a super fresh taste!

Shaved Carrot, Daikon, and Green Apple Salad with Lemon and Fresh Mint
 
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Author:
Recipe type: Salad
Cuisine: Macrobiotic
Serves: 4 servings
Ingredients
  • 1 daikon radish or 1 bunch red radishes, thinly sliced
  • 2 medium carrots, trimmed and peeled into wide strips
  • a few pinches sea salt
  • 1 green apple, cored, cut into quarters, then thinly sliced
  • ½ lemon, juiced
  • 1 teaspoon ume plum vinegar (optional)
  • ½ lemon, sliced into thin quarter moons
  • handful fresh mint leaves, chiffonade
Instructions
  1. Place daikon and carrot into a large bowl. Massage sea salt into vegetables for a minute or two, until vegetables are shiny.
  2. Add green apple, lemon juice, and umeboshi vinegar (if using). Toss to coat the entire salad.
  3. Plate salad with sliced lemon and fresh mint leaf slivers.
Note
  1. Umeboshi vinegar will add a salty, sour taste to the salad.
Variation
  1. Add ½ bulb fresh fennel, cored and thinly sliced.

 

 

Salade Niçoise with Dijon Vinaigrette

photo of nicoise salad

This vibrant and delicious Salade niçoise was originally introduced to me by my mother Louise, who is an amazing cook and liked to teach me things from her French heritage. We first made this salad together for a holiday celebration at my school French class around 1987. I rediscovered this timeless salad several years ago, and enjoy making it a little differently each time. The dressing is a very basic vinaigrette that gets its distinctive taste from Dijon mustard. Check out the variations in the recipe and photos for more ideas.

Apparently, there are very strong feelings about what should or should not be included in a Salade niçoise. See the commentary on wikipedia for a run down of the “rules” if you want to be a “traditionalist” when it comes to making this salad! For instance, some defend that there should be no cooked vegetables in this salad. And it should have anchovies and eggs. I say, make it however you like it, and enjoy it! And maybe you can just call it “my favorite salad” if someone criticizes you for not making the authentic niçoise. 

Salade Niçoise
 
This beautiful composed salad is a meal in itself, especially if you add some large white beans, quinoa, or tuna. You can arrange the salad onto ndividual plates or one large platter.
Author:
Recipe type: Salad
Cuisine: French
Serves: 4-6 servings
Ingredients
Dressing
  • 3 tablespoons red wine vinegar or fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 6 tablespoons extra virgin olive oil
  • Sea salt, to taste
  • Black pepper, to taste
Salad
  • 1 pound green beans, trimmed
  • 1 pound fingerling potatoes
  • 4 cups mixed field greens or 1 head butter lettuce
  • 1 cup artichoke hearts, sliced in half
  • 1 cucumber, sliced
  • 2 large tomatoes, sliced or 1 cup baby tomatoes
  • ½ cup kalamata or niçoise olives, pitted and sliced in half
  • 2 tablespoons capers
  • ¼ cup parsley leaves, chopped
Instructions
  1. In a medium sized bowl, whisk together red wine vinegar or lemon juice with mustard. Add a few pinches of salt and a grind or two of black pepper. Gradually whisk in olive oil. Set aside.
  2. Bring a pot of water to a boil with a few pinches of sea salt. Add green beans and simmer for 3 minutes. Drain green beans and spread them out on a plate or platter to cool.
  3. Scrub potatoes and peel away any blemishes. Place potatoes and a few pinches of sea salt in a pot and cover with cold water. Cover and bring to a boil. Turn heat down to low and let simmer until potatoes are tender when pierced with a fork, about 10 minutes. Drain and place into a bowl. When cool, slice large potatoes in half or into several pieces, if desired.
  4. Arrange lettuce on large platter or individual plates. Place green beans, potatoes, artichoke hearts, and tomatoes on top of lettuce in distinct rows or mounds. Sprinkle olives and capers over the top. Drizzle the entire salad with some of the dressing, then sprinkle chopped parsley over the top.
  5. Serve with roasted salmon or canned tuna packed in olive oil, if desired.
Note:
  1. If you are able to find colorful fingerling potatoes, such as red or purple varieties, these look very beautiful in the salad.
Variations:
  1. Add cooked white beans such as giant Peruvian limas or butter beans.
  2. Add quinoa or quinoa with chickpeas.
  3. Omit cucumbers if not in season.
  4. Add 3 hard boiled eggs, peeled and cut in half.

Here are some other variations of the salad I have tried in recent years.

With golden fingerling potatoes and baby San Marzano tomatoes:

photo of salade niçoise

With quinoa and chickpeas and roasted salmon:

photo of salade niçoise with quinoa, chickpeas, and salmon

Arranged in a radial pattern, with plenty of artichokes!

photo of salade niçoise

I hope you enjoy making this salad, and please let me know if you come up with some new and delicious versions!

Winter Squash Salad

 

 

 

 

 

 

5.0 from 1 reviews
Winter Squash Salad
 
Sweet, colorful, and crunchy, this salad is a unique alternative to potato salad. Great for picnics and potlucks!
Author:
Recipe type: Salad
Cuisine: Macrobiotic
Ingredients
  • 1 medium kabocha squash, seeded and cut into 1-inch cubes
  • pinch sea salt
  • 1 cup organic sweet corn
  • ½ cup purple onion, cut into thin slices
  • 2 tablespoons sweet white miso
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons spring or filtered water, divided
  • 4 teaspoons umeboshi vinegar, divided
  • 1 tablespoon mirin
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon unpasteurized shoyu or tamari
  • ½ cup fresh cilantro and/or fresh basil, chopped
Instructions
  1. In large pot with steamer basket and lid, steam kabocha squash with a pinch of salt until soft, but not mushy. Set aside in a large bowl to cool.
  2. In the same cooking water, add sweet corn and cook for one minute. Remove from pot with skimmer and add to squash.
  3. In a small bowl, toss together sliced onion, a teaspoon of ume vinegar, and 1 tablespoon hot water. Set aside to marinate.
  4. Whisk together white miso, lemon juice, water, mirin, olive oil, and shoyu. Toss the dressing with the squash, corn, and pickled onion.
  5. Garnish with chopped cilantro and/or basil.

Summertime Buckwheat Salad with Lemon Dill Dressing

buckwheat salad

Combined with crisp blanched vegetables, fresh herbs, and a lemony dressing, this dish really brings buckwheat (a gluten-free grain) to life! This dish was inspired by homemade sauerkraut made with red cabbage and sea salt! I have been making my own sauerkraut a lot in the past year, and it is surprisingly easy. I’ll do a post on how to make it later this summer. I also learned from my macrobiotic teacher and colleague David Briscoe that buckwheat is a great food to eat in salad form during hot, humid days of summer because of its drying qualities.

Summertime Buckwheat Salad with Lemon Dill Dressing
 
Author:
Recipe type: Salad
Ingredients
Salad
  • 1 cup buckwheat groats
  • pinch sea salt
  • 1 teaspoon extra virgin olive oil
  • 1 cup kale or collard greens, destemmed and sliced
  • 1 cup red cabbage, thinly sliced
  • 1 cup carrots, cut into matchsticks
  • 1 cup unpasteurized sauerkraut, chopped
  • ½ cup parsley, finely chopped
Dressing
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon zest
  • ½ teaspoon agave nectar (optional)
  • ½ teaspoon sea salt
  • ¼ cup extra virgin olive oil
  • ¼ cup spring or filtered water
  • 2 tablespoons fresh dill, chopped
Instructions
  1. Dry toast buckwheat groats (if not pre-toasted) in heavy skillet until fragrant.
  2. Bring 2 cups of water to a boil in a medium saucepan.
  3. Add buckwheat groats, salt, and olive oil. Reduce flame to low, cover, and cook for 15 minutes.
  4. Turn off heat and keep lid on for 10 minutes before removing.
  5. Fluff buckwheat with a fork and remove to a large bowl to cool.
  6. Bring another pot of water to a boil. Blanch kale, red cabbage, and carrots separately, about 5 seconds each. Remove vegetables with a skimmer to a large plate or platter to cool.
  7. In a separate bowl, whisk together first five dressing ingredients. Gradually add in olive oil, water, and fresh dill.
  8. Gently toss together cooled buckwheat, blanched vegetables, sauerkraut, parsley, and dressing.
  9. Transfer to a salad bowl. Serve chilled or at room temperature.

 

Greek Salad with Creamy Cashew-Dill Dressing

Greek Salad with Creamy Cashew-Dill Dressing
 
Author:
Recipe type: Salad
Cuisine: Greek
Serves: 6 servings
Ingredients
Salad
  • 6 cups romaine lettuce, rinsed, spun, and chopped
  • 1 ripe tomato, sliced (or 1 cup grape tomatoes)
  • 1 cucumber, peeled and sliced
  • ¾ kalamata olives, halved
  • ¼ cup red onion, sliced
Dressing
  • ½ cup cashews, soaked in hot water for 1 hour
  • ½ cup spring or filtered water
  • 1 clove garlic
  • 2 scallions, white and light green parts
  • 1 tablespoon lemon juice
  • 1 teaspoon umeboshi vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon fresh dill
  • 1 teaspoon fresh mint
  • ½ teaspoon dried oregano
  • sea salt, to taste
Instructions
Salad
  1. Place greens onto a platter or individual salad bowls. Decorate greens with tomato slices, cucumber slices, olives, and red onion.
Dressing
  1. Drain cashews and discard soaking water.
  2. Blend cashews in blender or VitaMix with water, garlic, scallions, lemon juice, and umeboshi vinegar until smooth.
  3. With blender on low speed, add in olive oil and blend until incorporated.
  4. Add dill, mint, and oregano and blend on low for a few seconds.
  5. Add a pinch or two of sea salt, if needed, to balance flavors.
  6. Pour dressing into a bowl or creamer to serve alongside salad.
Variation
  1. Serve with goat feta or homemade tofu feta cheese on the side.

 

Winter salad with dried figs, pomegranate, avocado, and pecans

The inspiration for this salad came from the earth’s bounty in December in the South. The contrasting colors, flavors, and textures from the fruits, nuts, and greens make an irresistible combination. You will need to get the seeds out of a pomegranate for this recipe. My favorite, least technical, and least messy way to do this involves cutting the pomegranate in half, submerging the halves in a bowl of water, and gently opening each half and removing seeds under the water (see method 3 in wikiHow article: http://www.wikihow.com/Open-a-Pomegranate). It is well worth the effort. The extra seeds keep well for later, refrigerated in a glass container. The kumquats are optional in this recipe, but are a fun ingredient to use when they come into season in the wintertime. The entire fruit is edible, and in fact the peel is sweet and the inside is sour (the opposite of an orange). Look for kumquats that are firm, as they should be juicier.

Winter salad with dried figs, pomegranate, avocado, and pecans
 
Prep time
Total time
 
This salad is perfect for holiday gatherings or any meal that needs a colorful side dish.
Author:
Recipe type: Salad
Serves: 6 servings
Ingredients
Salad
  • 4 cups mixed field greens or baby arugula
  • 4 dried figs, soaked in warm water
  • ¼ cup pomegranate seeds
  • 1 small avocado, cut into chunks
  • ¼ cup pecan halves, toasted
  • 2 kumquats, thinly sliced (optional)
Maple Balsamic Dressing
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh orange or tangerine juice
  • 1 teaspoon maple syrup
  • 1 small clove fresh garlic, minced (optional)
  • ¼ teaspoon sea salt, or to taste
  • freshly ground black pepper, to taste
  • ¼ cup extra-virgin olive oil
Instructions
Salad
  1. Rinse and spin dry mixed greens. Place on large platter or into large salad bowl. Drain figs and slice thinly, removing any tough stems. Decorate greens with fig slices, pomegranate seeds, avocado chunks, and toasted pecan halves. Garnish with kumquat slices, if desired.
Dressing
  1. Whisk together all ingredients except olive oil. Gradually whisk in olive oil, one drop at a time, until well incorporated.

 

 

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