Grain Salad with Honey & Saffron Dressing

Couscous, Quinoa, Wild Rice, Barley....etc....

1 kg butternut pumpkin, peeled, deseeded and chopped
2 red onions, cut in wedges
1 red capsicum, deseeded and cut into chunks
2 tbsp olive oil
1 1/2 cups couscous
200 grams of chopped apricots
100 g craisins
1 3/4 to 2 cups vegetable stock, hot
2 oranges, peeled and segmented

For the dressing
100 ml grapefruit juice
1 tbsp honey
a pinch of saffron threads
2 tbsp olive oil

Preheat the oven to 200 degrees°C.  Mix the pumpkin, onion and capsicum with the olive oil and roast this for 25- 30 minutes or until cooked. Let cool slightly and then peel capsicum and slice into strips.

Combine couscous, apricots, craisins and stock in a bowl and cover with glad wrap or a tight fitting lid until all liquid is absorbed.

Mix the pumpkin and onion with the couscous, apricots, sultanas and orange segments

Dressing - Method
Heat the juice, honey and saffron in a small pan until it comes to a boil, then set aside to cool. Whisk in the oil and season to taste. Stir the dressing into the salad and serve.

Cucumber Salad + Peanut Citrus Dressing

Salad
2 1/2 cups English cucumbers, sliced and quartered
1 cup carrots, sliced
1/2 red bell pepper, diced
2 scallions, thinly sliced
1/4 head of purple cabbage, sliced
handful cilantro, roughly chopped
handful cashews, for garnish
red pepper flakes, for garnish (optional)

Peanut Citrus Dressing
3 tablespoons orange juice, lime juice or lemon juice, + more as needed
3 tablespoons raw or natural peanut butter (almond or cashew butter is great too)
1 tablespoon tamari, bragg's liquid aminos or soy sauce
1 tablespoon pure maple syrup
1/2 garlic clove, grated
1/4 - 1/2 teaspoon fresh ginger, grated
pinch of red pepper flakes or 1/2 teaspoon sriracha hot sauce (optional)

In a small bowl, whisk together the ingredients for the peanut citrus dressing, set aside allowing the flavors to come together. Then before adding the dressing to the salad, taste for flavor adding anything extra you might like. For a thinner dressing add 1 or 2 tablespoons citrus juice or water. 

To make it thicker add a tad bit more nut butter.

Prepare your salad ingredients. Check your dressing for flavor. In a large bowl combine the salad mix with the dressing, toss well and serve. Top with cashews and red pepper flakes. Serves two.
Notes for the dressing: Use the orange juice for a less tangy dressing. I used orange for this recipe and have also used lemon as well. Both were great, and I know the lime will be wonderful too! You can also lessen the amount of juice replacing it with water. Add in some citrus zest of choice if desired. And if your a vinegar lover, try adding a splash or two of rice vinegar!

Try tossing in a cup of cooked quinoa after mixing for a more nutritionally balanced profile.

Fennel Apple Salad

1 head of fennel

3 apples
1 tablespoon of lemon juice
1 tablespoon apple cider vinegar
1 tablespoon extra virgin olive oil
1/2 cup of minced red onion
1/2 head of romaine lettuce
Pinch of sea salt

Slice the romaine lettuce into bite size pieces. Thinly slice the fennel and apples with a mandoline and add to the lettuce along with the onion, lemon, vinegar, olive oil and sea salt. Mix well.

You can also marinate the fennel in lemon juice (with a little red onion) for an hour or two before serving to soften the crunch and develop the flavor. You can add add some fresh herbs, like dill or thyme and occasionally toss in a few walnuts.

Almond Butter Sesame Noodles

Yield: 4 servings

Ingredients

For the almond butter sauce:
• 1/4 cup almond butter
• 1/4 cup tamari
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon agave nectar
• 1 small clove garlic, peeled and minced
• 1 teaspoon minced fresh ginger (or 1/2 teaspoon ground ginger)
• 1 teaspoon sriracha hot sauce (optional)
For the noodles:
• 2 (12-ounce) bags kelp noodles, rinsed and drained
• 2 medium carrots, peeled if desired and cut into matchsticks
• 1 large red bell pepper, stemmed, seeded, and cut into matchsticks
• 3 green onions, white and light green parts thinly sliced
• 1/4 cup dry cashews (optional)
• 2 tablespoons sesame seeds

Instructions

1. In a small bowl, whisk together all sauce ingredients.
2. In a large bowl, combine the noodles, carrot, and bell pepper. Add the almond butter sauce and toss to coat.
3. Refrigerate for 2 hours, until chilled, or serve immediately. Garnish with the green onion, cashews, and sesame seeds just before serving.

Notes

Substitutions
• Tamari: soy sauce, nama shoyu, or liquid aminos
• Agave nectar: coconut nectar or any other liquid sweetener
• Kelp noodles: see Chef’s Tips below
• Cashews: dry-roasted peanuts
• Sesame seeds: hempseeds

Chef’s Tips
• You have numerous choices for what type of noodle to use in this dish. Here are some suggestions:
- 1 (8-ounce) package soba noodles
- 1 (8-ounce) package udon noodles
- 1 (8-ounce) package whole wheat spaghetti noodles
- 1 (8-ounce) package gluten-free brown rice noodles
- 2 (12-ounce) packages kelp noodles (no need to cook; just rinse and drain)
- 4 (8-ounce) packages tofu shirataki noodles
- 4 medium zucchini or yellow squash, peeled if desired, spiralized
• Remember to precook the noodles ahead of time for quick and easy assembly.
• If you don’t have agave nectar or another liquid sweetener on hand, you can use 1 tablespoon granulated sugar plus 1 teaspoon water instead.
• Feel free to add more veggies or change up which vegetables you use. Snow peas, sliced mushrooms, and shredded cabbage all make nice additions.

Variations
• Peanut Butter Sesame Noodles: Use peanut butter and dry-roasted peanuts in place of the almond butter and cashews.
• Protein-Packed Sesame Noodles: Bulk this dish up by adding cubed baked tofu or tempeh.

Kale Salads

Kale Tahini Salad

• 1/2 cup tahini 
• 1/4 cup olive oil (or reduce the oil to 2 tbs & add a little h2o to get the desired consistency)
• 1/4 cup filtered water 
• 2 tablespoons lemon juice 
• 1 chipotle chile in adobo, drained, seeds removed 
• 1 teaspoon agave nectar 
• 1 teaspoon ground cumin 
• 1 teaspoon ground coriander 
• 1 teaspoon sea salt 
• 1 bunch kale, tough stems removed, roughly chopped (6 to 8 cups) 
• 1 large ripe tomato, cored, seeded, and diced 
• 4 teaspoons hempseeds 

Work your magic: 

• Combine the tahini, oil, water, lemon juice, chipotle, agave, cumin, coriander, and salt in a high-speed blender and blend until smooth. (Alternatively, omit the chipotle or replace with 1 teaspoon chili powder and whisk all ingredients together in a medium bowl.)
• Place the kale in a large bowl and add the tahini dressing. Use your hands to thoroughly massage the dressing into the kale until it is softened and completely coated
• Divide between four serving plates or bowls and top each portion with the diced tomato and 1 teaspoon hempseeds. 

Substitutions

• Chipotle: fresh jalapeño, seeded and chopped, or 1 teaspoon chili powder
• Agave nectar: coconut nectar or any other liquid sweetener
• Tomato: 1 1/2 cups grape or cherry tomatoes, halved
• Hempseeds: sesame seeds

Moroccan Kale Salad

• 1 bunch Tuscan kale, ribs removed and roughly chopped
• 2 tablespoons extra-virgin olive oil
• Sea salt
• Juice of half a lemon
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 medium carrot, peeled and finely grated (about ½ cup)
• Half a crisp apple--peeled, cored and finely chopped
• ¼ cup golden raisins
• ¼ cup sliced raw almonds
• 3 tablespoons pitted oil-cured olives (about 9 olives), halved

And your almost there....

• In a medium bowl, combine the kale with the olive oil. Sprinkle with salt. Using your hands, massage the kale until the olive oil is coating the leaves and they begin to wilt, about 1 minute
• In a small bowl, whisk the lemon juice with the cumin and turmeric. Add the mixture to the kale and continue to massage the leaves until well combined
• Add the carrot, apple, raisins, almonds, olives and hemp seeds, if using, and toss until just combined. Season with salt and pepper. Let the salad rest for 10 minutes, then serve
  - yummy kale......mmmm

Quinoa, Kale with Tumeric Dressing

• 1 cup cooked red quinoa
• 1 bunch curly kale, chopped into small pieces
• Half a sweet potato, grated
• 1 zucchini, grated
• 1 carrot, grated
• 1 small fennel, diced into small pieces
• ½ cup sunflower seeds or pine nuts
• 2 shallots, thinly chopped
• 2 lemongrass stalks, thinly chopped

Dressing

• 2 tbsp freshly minced turmeric
• 1 tbsp minced garlic
• 2 tbsp apple cider vinegar
• 4 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp lemon rind
• 4 drops Stevia
• Pinch of salt

Cook quinoa according to packet directions. Once it is cooked and has cooled down, mix it together with the kale in a large bowl. Combine in all other ingredients until they are stirred through evenly.

Place all salad dressing ingredients in a jar and shake well until all ingredients are combined. If the dressing seems too thick add some more apple cider vinegar to achieve a thinner consistency. Pour the dressing over the salad and stir through until the kale has softened slightly. Serve and enjoy!  This salad will last 3 or 4 days so it's great for lunches :)

Garbanzo Bean And Raw Kale Salad With Lemon-Turmeric Dressing

• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon extra virgin olive oil
• 1/4 to 1/2 teaspoon sea salt (or to taste)
• 1/2 teaspoon ground turmeric
• dash cayenne pepper (or to taste)
• 1 packed cup kale, thinly sliced
• One 15 oz can garbanzo beans, rinsed and drained
• 1 to 2 tablespoons red onion, finely diced
• 1/2 cup red bell pepper, diced

Kale, Quinoa, Citrus and Dijon Salad

• ¼ cup plus 1 tablespoon extra virgin olive oil
• 4 cloves minced garlic
• 1½ cup rinsed quinoa
• ½ teaspoon ground turmeric
• 1½ teaspoon sea salt
• 3 cups water
• 1 bunch dinosaur kale, cut into chiffonade (about 4 cups)
• zest of 2 lemons
• juice of those 2 lemons
• ½ teaspoon Dijon mustard
• 1 teaspoon real maple syrup
• 2 teaspoons ground black pepper
• 3 tablespoons minced Italian parsley
• Sea salt to taste

And your off...

• Mince the garlic and put aside ¼ of it for the dressing
• Heat a heavy pot over medium heat for 15 seconds add 1 tablespoon of olive oil. When the oil shimmers (in 15-30 seconds), add the remaining ¾ of the minced garlic and let it “sweat” for 1 minute. Add rinsed quinoa, turmeric, and 1 teaspoon of salt, and stir to coat. Toast for 30 seconds
• Add water and bring to a boil. Reduce heat and simmer, covered, for 15 minutes — do not stir. When time’s up, remove the pot from the burner and fluff with a fork, then leave uncovered for 10 minutes
• Meanwhile, “massage” the kale with ½ teaspoon salt in a large bowl for a minute (kale will shrink in volume). Squeeze the kale and discard the juices that come out of it
• In a glass measuring cup, add ¼ cup olive oil, the lemon zest and juice, maple syrup, dijon mustard, black pepper and parsley and whisk together
• Add quinoa to the bowl with the kale, cover with dressing, and stir it all together. Serve chilled or at room temperature

Raw Beet Slaw with Fennel, Tart Apple and Parsley

INGREDIENTS

Dressing

3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely grated orange zest
½ teaspoon honey
½ teaspoon kosher salt or fine sea salt
⅛ teaspoon freshly ground black pepper

Slaw

½ fennel bulb, cored and thinly sliced lengthwise
½ tart apple, such as Granny Smith--cored, sliced into ¼- to ⅛-inch-thick pieces, then stacked and sliced into ¼- to ⅛-inch-thick matchsticks
1 cup flat-leaf parsley leaves, finely chopped
1 medium red beet--peeled, ends trimmed, sliced into ¼- to ⅛-inch-thick pieces then stacked and sliced into ¼- to ⅛-inch-thick matchsticks

DIRECTIONS

1. Make the dressing: In a small bowl, whisk together the oil, lemon juice, orange zest, honey, salt and pepper and set aside.

2. Make the slaw: In a medium bowl, toss together the fennel, apple and parsley leaves. Add two-thirds of the dressing. In a small bowl, combine the beet with the remaining dressing. Add the beet to the fennel-apple mixture and toss once or twice to combine (don’t overmix; otherwise the beets will stain the fennel and apple). Serve immediately (or refrigerate up to 8 hours before serving; let the slaw sit out at room temperature for 30 minutes before serving).

Spiced Parsnip Salad

The creamier cousin of the carrot stands up to a boatload of spice in this winter salad. A coating of roasted cumin and fennel seeds, a garlic-and-salt paste, lemon juice and red pepper flakes give the thinly sliced roots enough flavor to balance a meaty main or simple scrambled eggs. Add mustard greens or arugula to make the dish an even heartier side. Either way, we think you’ll be smitten with this salad too.

Spiced Parsnip Salad
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings

INGREDIENTS

1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 pound parsnips, peeled
1 garlic clove
1¼ teaspoons kosher salt, divided
¼ cup fresh lemon juice, plus extra for seasoning
2 teaspoons extra-virgin olive oil
½ teaspoon red pepper flakes
½ cup flat-leaf parsley leaves, roughly chopped

DIRECTIONS

1. In a small skillet set over medium heat, add the cumin seeds and fennel seeds and cook, stirring often, until the seeds are golden, fragrant and toasted, 3 to 4 minutes. Turn out onto a medium plate to cool; then, using a spice grinder or mortar and pestle, pulverize into a fine powder.

2. Using a mandoline or a very sharp knife, slice each parsnip lengthwise into long, thin strips. Stack a few of the strips and cut lengthwise into long, thin slivers. Repeat with the remaining parsnip slices.

3. On a cutting board, roughly chop the garlic with ¼ teaspoon salt. Periodically smash the garlic-salt mixture, then continue chopping until the mixture becomes a paste.

4. To an airtight container, add the parsnip, ground cumin and fennel, garlic paste, lemon juice, olive oil, red pepper flakes and the remaining 1 teaspoon salt. Cover the container and vigorously shake to combine. Refrigerate for at least 4 hours or overnight.

5. Add more lemon juice to taste, and the chopped parsley leaves, to the parsnips and toss to combine. 

A classic Keralan Indian dish - Green Bean and Carrot Thoran

The vegetables are cut into small pieces to expedite the cooking, which happens blissfully fast.

Green Bean and Carrot Thoran
Recipe adapted from Asha Gomez, Cardamom Hill, Atlanta, GA
Yield: 4 servings
Cook Time: 10 minutes

INGREDIENTS

2 tablespoons coconut oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
8 to 10 fresh curry leaves (optional)
1 pound green beans, thinly sliced on the bias
2 carrots, peeled and diced small
½ teaspoon Turmeric
1 teaspoon salt
½ cup frozen grated coconut, available at Indian markets (or substitute finely grated dried unsweetened coconut soaked at room temperature in ¼ cup water until the water is absorbed)
3 garlic cloves
1 serrano chile

DIRECTIONS

1. In a large skillet set over medium heat, warm the coconut oil. When the oil is hot, add the mustard seeds. When the mustard seeds pop, after about 2 minutes, add the cumin seeds and curry leaves and cook for 1 minute. Add the beans, carrots, turmeric powder and salt and cook, stirring frequently, until the beans and carrots are tender, 5 to 7 minutes.

2. With a mortar and pestle or in a blender, crush the coconut, garlic and serrano chile until well combined. Add the coconut mixture to the beans and carrots and stir to mix well. Cook for 1 minute and remove from the heat. Serve immediately.

A double dose of celery - Celery Salad with Lemon-Dijon Vinaigrette

Celery Salad with Lemon-Dijon Vinaigrette
Recipe adapted from Richard Reddington, Redd Wood, Yountville, CA
Yield: 4 servings

INGREDIENTS

2 tablespoons grapeseed oil
1 tablespoon extra-virgin olive oil
Zest of ½ medium lemon
1 tablespoon fresh lemon juice
½ teaspoon Dijon mustard
Salt and freshly ground black pepper
4 celery stalks, trimmed and thinly sliced into crescents (preferably using a mandoline)
1 cup small yellow celery leaves
1 cup flat-leaf parsley leaves

DIRECTIONS

1. In a liquid measuring cup, combine the grapeseed and olive oil.

2. In a medium bowl, whisk together the lemon zest, lemon juice, Dijon mustard, salt and pepper. While whisking vigorously, slowly drizzle in the oil until all of the oil is added and the vinaigrette is thick, creamy and emulsified.

3. Add the celery to the vinaigrette and lightly toss to coat. Add the celery leaves and parsley leaves, toss to combine and serve.

Vietnamese Ginger-Lime Shrimp Salad

The shrimp are poached with the shells on to retain as much of their moisture and flavor as possible; the result is a salad that's bright and fresh and packed with flavor.

Ginger-Lime Shrimp Salad
Recipe adapted from Chris Newsome, Ollie Irene, Mountain Brook, AL
Yield: Serves 6

INGREDIENTS

One 1-inch piece fresh ginger, scraped
¼ cup rice wine vinegar
¼ cup fish sauce
1 tablespoon granulated sugar
1 pound (21-25 count) shell-on shrimp (preferably Gulf shrimp)
1 medium carrot, peeled and thinly sliced into matchsticks
1 medium cucumber, peeled and thinly sliced into matchsticks
½ medium daikon radish, peeled and thinly sliced into matchsticks
¼ medium red onion, halved and thinly sliced
9 basil leaves, stacked, rolled and thinly sliced crosswise (preferably Thai basil)
4 scallions (both light green and white parts), trimmed and thinly sliced
3 tablespoons coarsely chopped cilantro leaves
3 tablespoons coarsely chopped mint leaves
2 tablespoons fresh lime juice
½ small Thai chile or jalepeño, finely chopped
¼ cup roasted peanuts, coarsely chopped

DIRECTIONS

1. In a blender, combine the ginger, vinegar and fish sauce and mix on high speed until smooth. Strain through a fine-mesh sieve into a small saucepan. Add the sugar and bring to a boil over high heat, stirring occasionally, until the sugar dissolves. Pour the ginger-vinegar mixture into a small bowl and refrigerate until cool.

2. Bring a saucepan filled with water to a boil and add the shrimp. Poach until cooked through, about 1 to 1½ minutes. Drain in a colander or fine-mesh sieve; once the shrimp are cool enough to handle, remove the shells and devein the shrimp.

3. In a large serving bowl, toss the carrot, cucumber, daikon, red onion, basil, scallions, cilantro and mint. Stir the lime juice and chile into the chilled ginger-vinegar dressing and then pour the dressing over the vegetables. Add the shrimp and toss to coat. Sprinkle with peanuts and serve.

Chilled Summer Squash and Sesame "Noodles"

In this twist on sesame noodles, strands of zucchini and yellow summer squash are quickly cooked in boiling water so that they lose their rawness without sacrificing crunch--or overheating the kitchen. A spicy sesame sauce slicks the strands, and though it’s best tossed with the squash just before eating, you could certainly make the two components ahead of time and let them chill in the fridge until you’re ready to serve.

Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Cook Time: 10 minutes

INGREDIENTS

2 medium yellow summer squash, ends trimmed
2 medium zucchini, ends trimmed
Ice
1 tablespoon plus ½ teaspoon kosher salt
1 tablespoon sesame seeds
¼ cup tahini
2 tablespoons fresh lemon juice
2 teaspoons toasted sesame oil
1 teaspoon rice vinegar
2 garlic cloves, finely chopped
½-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
¼ teaspoon chile oil or ¼ teaspoon cayenne pepper

DIRECTIONS

1. Place one of the summer squash on a cutting board. Cut a thin lengthwise slice off one side, then turn the squash so the cut-side faces down (this helps balance the squash so it doesn’t roll). Slice the squash lengthwise into ¼- to ⅛-inch-thick planks. Lay the planks flat on the cutting board and slice lengthwise into ¼- to ⅛-inch-thick strips. Place in a medium bowl and repeat with the remaining summer squash and zucchini.

2. Fill a bowl with ice and water and set aside. Fill a saucepan with water, add 1 tablespoon of the salt and bring to a boil over high heat. Add the squash strips and cook until limp, 1 to 1½ minutes. Use tongs to transfer the squash to the ice-water bath (save 2 tablespoons of cooking water and discard the rest). Once the squash is cool, drain in a colander and shake off any excess liquid, then turn the strips onto a kitchen-towel-lined plate and chill in the refrigerator.

3. In a small skillet set over medium heat, toast the sesame seeds, shaking the pan often, until the sesame seeds are golden and fragrant, about 4 to 6 minutes. Transfer to a small plate and set aside.

4. In a medium bowl, whisk together the tahini, the reserved cooking liquid from the squash, lemon juice, sesame oil, rice vinegar, garlic, ginger, chile oil or cayenne pepper and the remaining ½ teaspoon of salt.

5. Remove the squash from the refrigerator and place in a medium bowl. Pour the sesame sauce over the squash and use tongs to gently toss to coat. Serve sprinkled with toasted sesame seeds.

Nom.non.noM

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Foodie Friday - Marinated Portobellos with Fresh Avocado Salsa & Gazpacho Salad

It's Friday again and it's been another scorching week of record breaking high temperatures at RFR Headquarters in Tulsa, OK.  I've been keeping busy trying to come up with healthy and delicious meals that my dad (and husband) will enjoy that don't require turning on the oven or the stove. I've been going back through some of my old tried and true recipes and found a couple that are ideal to share with all of you for this week's Foodie Friday.

The following is something I put together a couple of summer's ago for Raw Food Rehab's 11 Week Total Health & Wellness Initiative - Revealing Your Inner Rawk Star. I like it because it is a really easy main course and it makes good use of some of the wonderful fresh produce that is abundantly available this time of the year. If you can find fresh organic corn, adding some cut kernels into the avocado salsa is extra yummy!
This is also a great dish to take to a party - just use baby bello mushrooms instead of the large portobello for bite size appetizers!

Marinated Portobellos with Fresh Avocado Salsa
Marinating portobellos and warming them in a dehydrator, if desired, concentrates their flavor while still keeping them moist. Avocado Salsa is a perfect filling to compliment the portobello’s earthy quality.

For the Portobellos:
4 large Portobello mushrooms, stems & dark inner fins removed
1 tablespoon cold pressed organic olive oil
½ teaspoon fresh lime juice
1 teaspoon coconut aminos or nama shoyu
1 clove garlic, finely minced
Freshly cracked pepper
1 teaspoon fresh cilantro leaves, chopped
In a small bowl, whisk together the oil, coconut aminos or nama shoyu, lime juice, garlic, pepper and cilantro leaves. Brush the marinade onto the mushrooms. Allow the mushrooms to sit at room temperature, covered, or place into a dehydrator to warm for at least an hour (115 degrees F). Once the mushrooms have fully absorbed the marinade and softened, stuff with the Fresh Avocado Salsa.

For the Fresh Avocado Salsa
4 Roma tomatoes, seeded and chopped
2 scallions, white & green parts, chopped
1 small red onion, finely chopped
1 small jalapeno or Serrano chile pepper, seeded and finely chopped
1 ripe avocado, peeled, seeded and diced
1 lime, juiced
½ teaspoon Himalayan salt
Freshly cracked pepper to taste
¼ cup fresh cilantro leaves, chopped

Combine all ingredients in a medium mixing bowl and stuff int the prepared portobellos to serve.

Earlier this week I also shared the recipe for Gazpacho Salad and it is a great accompaniment to the Marinated Mushrooms above!

Gazpacho Salad
For the Salad:
1 ripe heirloom or beefsteak tomato, cut into 1/3 inch slices
1 large organic cucumber, peeled in strips and cut in slices
3 large button mushroom, sliced
1 medium bell pepper, seeded and cut into rings (color of your choice)
2 slices of red onion, separated into rings
2 handfuls of torn leaf lettuce
Handful fresh parsley, chopped for garnish

For the dressing:
½ cup fresh tomatoes, chopped
1 tablespoon apple cider vinegar
1 clove garlic
1 teaspoon Coconut Aminos or Nama Shoyu
1 teaspoon Dijon mustard
¼ teaspoon paprika
Sea salt & freshly cracked pepper to taste

Add the dressing ingredients to a blender and emulsified. Transfer to a lidded jar with a lid.
On chilled salad plates, lay out a bed of torn lettuce greens and layer with tomato slices, cucumbers, mushrooms, bell pepper rings and red onion. Spoon dressing over the salad and garnish with fresh parsley.