Sweet Spot Salad

Yield: 3 cups, 1 serving

By Jennifer Cornbleet

Note from the Chef: 

My Favorite Salad These Days (Hint—It’s Sweet!)

Recently I was reading that beets, carrots, lemon juice, and walnuts are cleansing for your liver.  In our stressful society, it’s always a good idea to cleanse your liver!

But as a chef, my mind always goes for taste first.  So immediately I started thinking beets, carrots, lemon, how about a little orange in there too, crispy lettuce, crunchy walnuts—sounds like a succulent and sweet salad to me!

So I set about playing in the kitchen for lunch that day.  And I created what I’m calling Sweet Spot Salad, because it’s sweet and hits the spot!  I love it so much that I’ve been having it for lunch nearly every day lately!

Here’s how I made it:

First I tore up some green leaf lettuce, and got that washed and dried in the salad spinner.

Next, I needed to tackle the carrots and beets.  These are hard vegetables, so I decided to shred them super finely, using the fine shredding disc for my Cuisinart food processor.

Next I needed to segment an orange.  There’s nothing like fresh fruit in a salad to make it sweet, juicy, and satisfying.  I often put tomatoes in my salad, but sometimes I get tired of them and prefer juicy sweet fruit instead.  And oranges go perfectly with carrots and beets.

Next I added walnuts, for crunch, and Omega 3’s.  Walnuts are healthiest when raw, but sometimes I like the toasty flavor that results from toasting them over medium heat in a small skillet for just a couple of minutes.  So you can decide whether to go all raw on this one or not.  Either way, chop them up a bit.

Plus walnuts are hearty, so that turned my sweet salad into a main dish that could be a complete lunch for me.

At lunch, I always like to add one element to my salad that is hearty enough to make it into a main dish—for me that’s avocado, tahini, or nuts.

Finally for the dressing.  Just 1 1/2 teaspoons of lemon juice, 1 teaspoon of olive oil, and a pinch of salt did the trick.  Lemon and olive oil are also cleansing for the liver, so now my healing salad is complete.

Here’s the delicious recipe:

Sweet Spot Salad

Tools:

Food processor

 

Ingredients:

3 cups torn green or red leaf lettuce, washed, and dried

1/4 cup shredded peeled carrots

1/4 cup shredded peeled beets

1/4 cup raw or toasted walnuts, chopped

1 orange, in segments

1 1/2 tsp. fresh lemon juice

1 tsp. extra virgin olive oil

pinch salt

 

 

Method:

Cut the orange segments into 1/2-inch pieces.  Put all of the ingredients in a medium bowl and toss to combine.  Serve immediately.

So if you want a salad that’s cleansing and healing, as well as juicy, sweet, and satisfying, try the Sweet Spot Salad!

Happy Eating!

MEET THE CHEF

Cornbleet_Headshot-3

Jennifer Cornbleet from the USA is a nationally recognized raw-food chef and instructor, a long-time faculty member at Living Light Culinary Institute in California, and the author of the best-selling Raw Food Made Easy for 1 or 2 People.  She lectures and holds classes in the Bay Area and nationwide.

CONNECT WITH JENNIFER

For more information about Jennifer Cornbleet, visit www.learnrawfood.com or http://www.easyrealmeals.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s