Combine all the ingredients in a blender and blend until smooth.
Optional Super Boosts:
Grilled Peach, Feta & Arugula Salad
2 peaches, pitted and quartered
1 Tablespoon olive oil
1 Tablespoon honey or agave
1-2 teaspoons freshly squeezed lemon juice
3 cups baby arugula (or other favorite greens)
1/3 cup crumbled feta or bleu cheese
3 Tbsp. olive oil
1 Tbsp. balsamic vinegar (or white wine vinegar)
freshly ground black pepper and salt
Preheat grill to high (450°F to 550°F). Whisk together olive oil, lemon juice, honey, salt, and pepper in a medium bowl until combined. Brush peaches evenly with a small amount of the dressing (about 1 teaspoon total). Place peaches, cut side down, on grill grate coated with cooking spray. Grill, uncovered, until grill marks appear and peaches are slightly tender, 2 to 3 minutes on each side. Remove from grill, and set aside.
Make the dressing: Whisk together the dressing ingredients.
Toss the remaining salad ingredients with peaches and dressing. Garnish with more feta crumbles. Serve immediately.
Greek Salmon Salad
16ouncessalmon fillets, four 4-ounce pieces
1 tablespoon extra virgin olive oil plus more for grill
Salt and pepper
8cupslettuce, romaine, spinach or kale
1cup English cucumber, diced, ¼-inch thick
½cupred onion, thinly sliced
½cupred bell pepper, diced, ¼-inch thick
4ouncesfeta cheese, crumbled
1large clove garlic, finely minced
1/2cupextra-virgin olive oil
3tablespoonsred wine vinegar
1tablespoonfresh-squeezed lemon juice
Freshly ground black pepper, to taste
Grill the salmon:
Lightly season both sides of the salmon fillet with salt and pepper. Brush salmon with olive oil. Heat grill or grill pan to medium-high heat. Brush the grill with more oil. Once the grill is nice and hot, add the salmon fillets. Cook uncovered about 4 to 5 minutes on each side until flaky (about 130-140°F). Remove the salmon from the grill and transfer to a clean plate, cover to keep warm. Remove the skin if still attached.
Make the dressing: Whisk together dressing ingredients in a medium bowl.
Combine the remaining salad ingredients in a large bowl. Add the dressing and toss to combine. Divide salad onto four plates and place salmon on top of each plate. Serve immediately.
Chinese Chicken Salad
1/3 cup (80 ml) unseasoned rice wine vinegar or white vinegar
1 garlic clove, minced
1 teaspoon peeled and minced fresh ginger
2 tablespoons brown sugar
1½ teaspoons chili garlic sauce or sambal oelek
2 tablespoons extra-virgin olive or canola oil
1 teaspoon dark sesame oil
6 cups (300g) romaine lettuce, torn into bite-sized pieces
¼ head red cabbage, shredded
1 large carrot, shredded
2 green onions (scallions), green and white parts, finely chopped
½ cup (50 g) sliced almonds plus more for garnish
One 11 oz (340 g) can Mandarin oranges in water, drained
½ cup (20 g) fried wonton strips plus more for garnish
2 tablespoons toasted sesame seeds plus more for garnish
DRESSING: In a small bowl, whisk together the Dressing ingredients. Gradually whisk in the olive or canola oil and sesame oil.
In a large bowl, combine the romaine lettuce, red cabbage, carrot, green onion, sliced almonds, Mandarin oranges, shredded chicken, wonton strips and sesame seeds. Add the Dressing and toss to combine. Garnish with more almonds and sesame seeds. Serve immediately.