Date and Macadamia Nut Salad
Makes 2 servings
4 cups rocket (lettuce)
200gm (1/2 pound) fresh dates
½ cup raw macadamia nuts (protein)
1 lemon, juiced
½ teaspoon olive oil
1 clove garlic
2 teaspoons raw honey (optional)
Divide the rocket onto 2 plates. Chop the dates and add to rocket. Blend macadamia nuts, half of the lemon juice, olive oil and garlic until smooth. Add water if needed.
Crumble the macadamia mixture over the salad plates. Serve topped with the remaining lemon juice and drizzle with honey, if desired.
You can replace the macadamia nuts with 150g roughly or firm tofu (blended)
You can also add some tuna.
Apple, Carrot and Beetroot Salad with Chicken
1 large granny smith green apple
1 medium beetroot
Juice ½ lime
2 tablespoons cold pressed olive oil
Pinch sea salt
Freshly ground black pepper
½ teaspoon honey
Grate apple, carrot and beetroot. Place lime juice, oil, salt, pepper and honey in a bowl and mix well. Serve grated mixture on lettuce leaves and spoon dressing over the top. Enjoy!
(Acknowledgement The Liver Cleansing Diet, Dr Sandra Cabot)
Salmon, Broccoli, Blueberry Salad
Tasty & very refreshing, light and delicious.
Makes 2 servings
2 Salmon fillets, Fresh
Red Leaf/Green Lettuce
300g fresh Broccoli
100g fresh/frozen Blueberries
2 tablespoons Olive Oil
4 teaspoons ground ginger
2 tablespoons coconut oil
Heat the coconut oil in a non-stick pan
Add the salmon to the pan and cook. If you want your salmon to be raw inside, cook at high heat for 4 minutes on each side.
If you want the salmon to be cooked inside, cook at medium heat for around 6 minutes or so instead.
Chop the broccoli into pieces and add them to the pan next to the salmon. Cook until the broccoli pieces start to acquire a brownish colour.
Place the lettuce leaves on a plate.
Add the salmon in the centre of the plate over the salad greens once cooked.
Add the broccoli to the plate.
Add the blueberries to the plate.
Drizzle the salad and broccoli with olive oil.
Add a couple of avocado slices over the salmon.
Scatter small pieces of chopped ginger over the plate if you wish.
Thinly slice red cabbage
1 carrot, thinly cut or julienne peeled
1 apple, thinly sliced
2 raddish, thinly sliced
½ cup coriander, finely chopped (optional)
Add leafy green salad spinach or lettuce
Add sea salt, lemon or lime juice to taste
Serve with cooked chicken or tuna for added protein
Light Green Salad with tuna or chicken
Tomatoes, cucumber, celery with baby cos lettuce/lettuce.
Add chopped parsley, coriander, spring onions and squeeze lemon or lime juice over the top.
Feel free to add any other fresh greens ie avocado, asparagus tips
Grilled Chicken Breast with Greek Salad
Makes 4 servings From Mealime
680g chicken breast
(you can also use tofu to make it vegetarian / vegan)
1 continental cucumber
2 cloves garlic
1 tub cherry tomatoes
½ cup olives
1 small red onion (brown onions also work)
Salt and pepper to taste
2 tablespoons oregano (or Italian or mixed herbs)
Apple cider vinegar
Heat a pan over high heat
Slice chicken into slim fillets. Season with 1 tablespoon oregano (or Italian or mixed herbs), salt and pepper.
Add coconut oil into the pan, add chicken and cook until cooked through – usually 2-3 minutes per side
Peel and mince (or finely grate or chop) garlic in a bowl and combine olive oil, vinegar, 1the rest of the oregano, salt and pepper to make the dressing.
Wash and slice the cucumber, capsicum, tomatoes and onion to form the salad. You can add lettuce if desired. Add the salad and toss the dressing through.
Serve, and Enjoy!