Cucumber Salad with Peanut-Soy-Sambal Dressing

Approximate quantities: 6 Kirby cucumbers, cut lengthwise into thin spears, then into 1-inch segments; 6 radishes, cut into thin disks; the greens of 1 scallion, finely chopped; 1/2 teaspoon Black Urfa Chili (or any other dried chili flakes); 1/2 teaspoon Dried Icelandic Kelp; salt and pepper to taste

For the dressing: 2 tablespoons unsalted peanut butter, 2 tablespoons soy sauce, 2 tablespoons unseasoned rice vinegar, 1 teaspoon granulated sugar and 1 teaspoon of sambal oelek

Serves four as a side.

Grilled Red Pepper, Snap Pea, and Avocado Salad

Approximate quantities: 1 head of red romaine lettuce, roughly chopped; 3 Kirby cucumbers, cut into thin discs; about a pound of sugar snap peas, trimmed and cut lengthwise; 2 grilled red peppers, roughly chopped; 1 avocado, cubed; and 1 can of chickpeas drizzled with basil-lemon-and-garlic-infused-mustard vinaigrette

Serves two as a main, four as a starter or side.

A Boxing Day Detox Salad

Approximate quantities: 10 ounces of butter lettuce, roughly chopped; 2 ounces of radicchio, roughly chopped; 1 medium watermelon radish, sliced into thin crescents; 2 carrots, sliced into thin discs; 10 ounces of sugar snap peas, trimmed and cut lengthwise; 1 avocado, sliced lengthwise

Dressed with my new favorite homemade vinaigrette blend: 30 ml of olive oil; 30 ml of red wine vinegar; 15 g of Dijon mustard, or if you like a little extra kick, a horseradish mustard; and the juice of 1/2 of 1 lemon

A Late Summer Lunch Salad

Approximate quanities: 2 kirby cucumbers, cut lengthwise into thin spears, then into 1-inch segments; 1 large heirloom tomoato, roughly chopped; 1 purple bell pepper, thinly sliced; 1/4 or 1/3 of a cup of grilled corn; 1 avocado, cubed; drizzled with olive oil, salt, and pepper to taste

Serves one.

A Rainbow Side Salad

Approximate quantities: 1 large red heirloom tomato, roughly chopped; 1 large yellow heirloom tomato, roughly chopped; 1 avocado, sliced lengthwise; 4 kirby cucumbers, cut lengthwise into thin spears, then into 1-inch segments; 1 watermelon radish, peeled and sliced into thin discs; drizzled with olive oil, salt, and pepper to taste

Serves two as a side.

Summer Rainbow Salad

Approximate quantities: 1 head of red romaine lettuce, roughly chopped; 1 red heirloom tomato, cut into 16ths; 1 orange carrot, sliced into thin discs; 1 yellow carrot, sliced into thin discs; 1 avocado, sliced lengthwise; 1 green bell pepper, thinly sliced; 6 ounces of sugar snap peas, strings removed, ends trimmed, and cut lengthwise; 6 purple radishes, sliced into thin discs; 1 purple carrot sliced into thin discs

Drizzled with 2 tablespoons of olive oil, 1 teaspoon of Cholula’s Chili Lime; two tablespoons of queso fresco or Parmesan, salt and pepper

Serves two as a main or four as a side.

California Nicoise Salad

Approximate quantities: 1 large head of romaine lettuce; roughly chopped; 1 avocado, cut into slices; 2 carrots, 2 medium sized carrots, sliced into thin discs; 1 watermelon radish, peeled and sliced into thin crescents; 1 can of tuna; 1/4-1/3 of a cup of roasted red pepper, somewhat finely chopped; lemon juice, olive oil, salt and pepper to taste.

Serves two as a main.

A Belated Saint Patrick's Day Salad

Approximate quantities: 8 ounces butter lettuce, roughly chopped; 1 ounce baby kale; 2 small cucumbers, sliced into thin discs; 3 medium sized carrots, sliced into thin discs; 8-12 ounces sugar snap peas, trimmed; 1 avocado, cut into slices; 8 ounces roasted sweet potato wedges; drizzled with olive oil, apple cider vinegar, salt, pepper to taste

Serves two as a main.

I Grilled All Weekend and I've Got Leftovers

Approximate quantities: 5 ounces baby kale; 6-8 French breakfast radishes, quartered, length-wise; 15 orange cherry tomatoes, halved; 1 cubanelle pepper, cut into thin strips; 2 ears of grilled corn; 1 1/2 grilled chicken breasts, roughly chopped; 1 avocado, cubed; drizzled with BBQ sauce, apple cider vinegar, olive oil, salt, and pepper to taste

Serves two as a main.

Green-on-Green-on-Green

A Monday night detox after a particularly indulgent weekend. 

Approximate quantities: 5 ounces baby kale; 1 lb of sauteed garlic green beans; 1 cup of avocado-lemon-rice; 2 tablespoons parsley, finely chopped; 1 lb grilled chicken breast, roughly chopped; drizzled with olive oil, lemon juice, salt, and pepper

Serves two as a main.