Simple Summer Salad Recipes

There's something sensational about summer that inspires a tasty and refreshing boost in your diet. The sweet array of fresh fruits and vegetables grown right in the garden makes it easy to concoct your own fresh raw juices, smoothies and salads. There are so many delicious ways to make use of the sustenance God blessed us with to fuel our self-healing bodies. This summer, why not vow to take control of your health and drop all of the refined sugars and processed fats? Not only will you feel better about doing it, you'll look better along the way as well. Stay hydrated and properly fueled this summer with some of our favorite salad recipes. As always, select organic fruits, vegetables and spices whenever it is reasonably possible. 1. Bistro Not-Tuna Salad Don't rely on animal-based products for nutrition. Instead, try this "tuna" salad for your next picnic! Ingredients:

• 2 cups raw sunflower seeds, soaked for at least 1 hour, and rinsed
• 2 stalks celery, finely chopped
• 1/4 cup red onion, minced
• 1/2 cup red grapes, sliced into small rounds
• 2 cloves garlic, minced
• 1/4 cup parsley, finely chopped
• 2 tablespoon fresh dill, finely chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1 1/2 tablespoon vegan mayonnaise
• 1/2 teaspoon sea salt, or to taste
• Freshly ground black pepper to taste
• 1 ripe avocado, diced

Directions: Place sunflower seeds, garlic, mustard, vinegar, lemon juice, salt and pepper in a food processor, pulsing until it reaches a texture similar to traditional tuna salad. Add the celery, onion, parsley and dill, pulsing until it reaches desired consistency - pulse less if you like your tuna salad chunky. Transfer mixture to a bowl and stir in the vegan mayonnaise, grapes, avocado and salt and pepper to taste. Serve on a bed of greens and enjoy! 2. Hallelujah Blue Salad with Rhonda's Raspberry Vinaigrette For those who love a salad with mixed greens and fresh fruit, this one makes the perfect option. Ingredients: For the salad:

• 1 handful of spinach
• 1/2 handful of Romaine lettuce
• 1/3 cup blueberries
• 1/4 cup shredded carrots
• 2 tablespoons chopped walnuts
• 1/4 red bell pepper (julienne)

For the dressing:

• 3/4 cup raspberries - fresh or frozen
• 1/4 cup apple cider vinegar
• 1/4 cup organic apple juice
• 2 tablespoons sweetener - raw unfiltered honey or agave nectar
• 1 tablespoon Dijon mustard (optional)
• 1/4 cup extra virgin olive oil

Directions: To make the salad, simply combine all ingredients in a large serving bowl. Top with blueberries and walnuts. To make the dressing, place all ingredients - excluding the oil - and blend in a food processor until smooth. Slowly add the oil and continue mixing until well-combined. Pour dressing over salad, toss to coat and enjoy! 3. Cruciferous Crunch Serve this delicious salad as is, or top it with Rhonda's Raspberry Vinaigrette - or your personal favorite organic dressing. Ingredients:

• 2 cups shredded green cabbage
• 2 cups shredded purple cabbage
• 2 cups chopped broccoli
• 5 large radishes, sliced
• Dressing
• 3 tablespoons apple cider vinegar
• 2 teaspoons lemon juice
• 1 tablespoon honey
• 1 1/2 tablespoon extra virgin olive oil
• 1/8 teaspoon unrefined salt
• 1/4 teaspoon caraway seeds

Directions: Place all ingredients in a large bowl and toss with dressing to coat. Enjoy! 4. 7-Layer Salad Found in Rhonda's book "Rhonda's Culinary Creations", this delicious salad is inspired by 7-layer vegetable dip! (We suggest serving with her delicious Delightful Garlic Dressing.) Ingredients: For the salad:

• 1 large head Romaine, sliced fine
• 1 cup cauliflower florets, cut into small pieces
• 1 red onion, sliced thin
• 2 English cucumbers, peeled and sliced thin
• 1 cup celery "U"s, sliced thin
• 2 carrots, shredded
• 2 cups fresh or frozen peas, thawed

For the dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons distilled water
• 2 tablespoons fresh lemon juice
• 2 large garlic cloves, peeled
• 2 tablespoons almond butter
• 1 tablespoon fresh oregano leaves or 1/2 teaspoon dried
• 1 tablespoon fresh chervil leaves or 1/2 teaspoon dried
• Pinch of cayenne pepper or to taste
• 1/4 teaspoon unrefined sea salt

Directions: Using a large clear serving bowl, place a layer of lettuce on the bottle. Top with a layer of cauliflower florets, followed by an individual layer of each vegetable. Finish stacking layers until you use up all of the vegetables. To make the dressing, place all ingredients in a blender and processed until smooth and creamy. Serve in a dish next to the beautifully layered salad. For more delicious salad options, look through our database of ingredients using an array of plant-based recipes!