Cucumber Watermelon Wheat Berry Salad with Lime Basil Vinaigrette

From www.Rawmazing.com

Salad:

2 cups diced Cucumber

2 cups diced Watermelon

1/2 c Scallions, thinly sliced

3 cups Sprouted Wheat Berries

Toss all ingredients together in a bowl. Set aside.

Lime Basil Vinaigrette:

2 Limes, juice from

1/3 c Olive Oil, cold pressed

1 1/2 T raw Honey

2 T chopped Basil

Himalayan salt and pepper to taste

1. Whisk all ingredients except basil, salt and pepper together until thick.

2. Stir in basil. Salt and pepper to taste.

3. Pour over salad ingredients and toss.

Serves 4.

Strawberry Summer Salad

From www.Rawmazing.com

Strawberry Vinaigrette

8 medium Strawberries

1 C Olive Oil

1/4 c Agave

2 Lemons, juiced

Place all ingredients in Vitamix and blend until smooth and emulsified. Makes 1.2 Cups

Almond Brittle:

1 c Almonds, soaked for at least 6 hours

1.5 T Cinnamon

1.5 T Ginger

pinch of Cayenne

2-3 T Maple Syrup

Drain almonds and pat dry. Place all ingredients in food processor. Process until well ground but some larger chunks still exist. If you need more moisture to hold together, add the extra maple syrup. Flatten out on a teflex sheet. Dehydrate for 8 hours or until brittle is very dry. Handle carefully. Carefully break into pieces.

Salad:

4 C Greens (of choice)

Strawberry Vinaigrette

16 Strawberries - halved

Assembly:

Place salad in center of plate. Surround with sliced strawberries. Drizzle vinaigrette on salad, top with crumbled almond brittle. Serves 4.

Strawberry Mango Salad w/ Blueberry Vinaigrette Dressing

From www.Rawmazing.com

Strawberry Mango Salad

1 head romaine lettuce
1 cup strawberries, sliced
1 cup mango, diced
1 cup jicama, diced
1 avocado, diced
1 cup pumpkin seeds

1. Tear romaine and place on plate.
2. Mix together fruit and jicama. Place a handful on the lettuce bed.
3. Top with blueberry vinaigrette and pumpkin seeds

Blueberry Vinaigrette

1 cup blueberries
1 tablespoon agave nectar (or sweetener of your choice)
2 tablespoons red wine vinegar
1/4 cup olive oil, cold pressed

1. Combine all ingredients in a blender.
2. Pour over top of salad.

Red Grapefruit, Avocado, and Fennel Salad

from Raw Food Real World by Matthew Kenney & Sarma Melngailis
p. 109

dressing:
3 large ruby red grapefruits or 5 oranges (cut the grapefruit for the salad, squeeze the extra juice into the dressing)
1/4 cup macadamia oil
1 TBL lime juice
coarse sea salt

salad:
2 ripe avocados, peeled, pitted, sliced
1 large fennel bulb, sliced thinly
1 small handful mint leaves, julienned
fresh ground pepper
1 tsp cracked coriander seed