Category: salads

Avocado Watercress Salad

2 avocados, piths removed, and cut in half
1 tablespoon mustard
1 tsp. apple cider vinegar
1 T. raw mayonnaise
1 Cox’s Apple, cored and diced
T 2 (3-oz.) (85 grams) Watercress
1 tsp. Rapadura or Agave or Stevia
1 Red bell pepper, seeded and sliced

Mix the raw mayonnaise, sweetener, mustard and vinegar together. Chop watercress and put in a salad bowl, adding the apple and bell pepper.

Add the mayonnaise mixture. Mix everything together. Put this mixture in each half of an avocado and serve.

Dorit’s book: Celebrating Our Raw Nature

 

White Beans Salad

2 cups Great Northern White Beans, cooked
1 T. Apple Cider vinegar
2 tsp. Sage, chopped
1/2 lb Brussels Sprouts, ends removed
1 1/2 T. Lemon zest halved
2 T. Mustard Oil or olive oil
2/3 Cup Italian Olives halved
1/2 tsp. Celtic Sea Salt
3-4 T. Celery Juice
pinch Cayenne pepper
1 Cup Red Onions, sliced in to thin strips
1 tsp. Maple Syrup
1/2 tsp. Garlic, minced

Steam Brussels sprouts for a very short time so they remain crispy with most of the enzymes intact. In a large salad bowl, add the sprouts, beans and the remaining ingredients. Toss and serve, or allow to marinate for 1-3 hours before serving.

For other recipes by Dorit, see

Dorit’s book: Celebrating Our Raw Nature