GRILLED PEACH CHICKEN SALAD
The Revive with Rivkah Way
You can make this salad as a meal for dinner or at your Shabbat or Yomtov table. Below are the ingredients you’ll need and full YouTube video with the details and health tips are right here!
You’ll need:
3 chicken cutlets - grilled
2 firm peaches - grilled
1 roasted beet
Mixed greens
Fresh dill and chives
Pumpkin seeds
Marinade for chicken & peaches:
1/4 cup olive oil
1/4 cup soya sauce
1/4 cup honey
2 Tbsp Dijon mustard
Crushed garlic
Salt & pepper
Dressing for salad:
1/3 cup Tahini
2 Tbsp honey
2 Tbsp sesame oil
2 Tbsp Apple cider vinegar
1/4 cup water
Fresh crushed garlic
Salt & pepper
ROASTED CAULIFLOWER SALAD
The combination of roasted cauliflower and pomegranate seeds makes a pretty and delicious Salad:
Ingredients:
Arugula
1 head cauliflower
Pomegranate seeds
Handful parsley herbs
Slivered almonds (optional)
Dressing:
1/4 cup olive oil
1 tbsp pomegranate concentrate
1 tsp honey
1/2 freshly squeezed lemon
Salt & pepper to taste
Directions:
Place cauliflower in a baking dish. Drizzle with olive oil, salt, pepper, garlic to taste. Toss and roast uncovered till tender. Set aside/refrigerate in advance.
Layer Arugula, roasted cauliflower, pomegranate seeds, sprinkle a small handful parsley chopped small, nuts if desired.
Shake dressing ingredients in a mason jar, Drizzle with dressing!
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COLORFUL BEET SALAD
Beets are packed with iron, vitamin B, potassium magnesium and more, this salad will add beautiful color to your table.
Ingredinets:
Mixed greens, baby spinach, sliced cooked beets, sliced nectarines, sliced avocado.
Dressing:
1 cup soaked cashews (4-5 hours)
1/4 red onion
2-3 tbsp stevia powder
1/2 cup oil
1 freshly squeezed lemon
Some beet juice from the cooked beets
Blend. Drizzle over salad 🥗
TOMATO AVO SALAD
Tomatoes support healthful skin, weight loss, and heart health. Interestingly, did you know regular tomatoes and cherry have different health benefits? Cherry tomatoes have higher ‘beta carotene’ content then regular. The name comes from the Greek ‘beta’ and Latin ‘carota’ -carrot, it’s the yellow/orange pigment that gives fruits and veggies it’s rich color. It converts to vitamin A, which is amazing for you in the right amounts and a great antioxidant too!
Layer: -Assorted colored tomatoes and cherry tomatoes sliced.
-Roasted red peppers; just slice red peppers in 4 and roast at 400 degrees till slightly blistered. Peel when cooled. -Handful fresh basil chopped
Dressing:
1 small or 1/2 large ripe avocado mashed
1/4 cup extra virgin olive oil
1/2 fresh lemon juice
2 tbsp maple
1-2 tsp Dijon mustard (optional)
Salt & pepper to taste
Directions:
Mash avocado and add to oil, lemon, maple, salt & pepper. Shake in mason jar and drizzle over salad!
ISRAELI SALAD WITH A TWIST
Chopped cucumbers, tricolored peppers, mango, sour pickles, chives +lemon juice, extra virgin olive oil, salt & pepper makes the perfect sweet & salty salad to snack on.
ROASTED RHUBARB SALAD WITH ORANGE WINE DRESSING
Ingredients:
Mixed greens
2 rhubarb sticks
1 roasted beet sliced
1/2 cup chopped Black berries
Handful mint chopped small
Handful pecans
Honey almond goat cheese sliced (1/2 log)
Dressing: 1/4 cup olive oil, 3 tbsp wine vinegar, 1/2 freshly squeezed blood orange, 1 tbsp maple syrup, salt & pepper to taste.
Directions:
Slice Rhubarb, drizzle with maple syrup or honey, roast at 400 degrees for 10 min till soft.
Layer greens, sliced beets, chopped black berries, mint, goat cheese an Rhubarb. Shake the dressing in a jar, pour over and enjoy!
PERSIMMON SALAD
1 bag Arugula
1/4 cabbage, sliced & roasted
1 persimmon sliced
1 avocado sliced
2 tbsp feta cheese sliced in cubes
Directions:
Slice cabbage, drizzle with a little olive oil, maple & a pinch salt. Roast cabbage at 400 degrees till slightly soft. Layer arugula, cabbage, persimmon, avocado & feta cheese.
Drizzle dressing over:
1/3 cup olive oil
1 tbsp balsamic vinegar
1 crushes garlic
1 tbsp Dijon mustard
Shake in a mason jar.
BEET & CAULIFLOUR SALAD- A LA NATURAL
Beet leaves
Sauté half the leaves in a little butter and salt.
The other half chop raw and combine together with some raw Kale.
Roasted mini beets sliced
Roasted mini cauliflower
drizzle with olive oil plus chopped fresh basil and chives (roast uncovered).
Create your own styled plate
Drizzle with fresh lemon and tahini
(here it’s home made and tastes so flavorful and delicious!)
sprinkle sunflower seeds. and enjoy!
FRESH FROM THE GARDEN
Kale
Broccoli
Radishes
Avocado
Grilled zuccini (with a lil olive oil, salt, pepper, garlic.)
Herbs bring a salad to life:
here we have a little
basil
dill
& rosemary
Drizzle: a lil olive oil, fresh lemon, salt & pepper.
Top with: sunflower seeds and black beens for protein intake making it a balanced, nutritious, heavenly salad!
REFRESHING APPLE GRANOLA SALAD
Mixed greens
Baby honey crisp apples sliced
Avocado sliced
Red onion sliced
Home made Granola:
Old fashioned oats, chopped walnuts, sunflower seeds, slivered almonds, coconut flakes. Drizzle olive oil, a little honey and massage.
Bake at 350 for 15-20 min till crispy.
Dressing: olive oil, apple cider vinegar, honey, a little Dijon mustard, salt & pepper to taste (ginger-optional)
SWEET SPIRALIZED SALAD
Layer:
Spiralized zucchini
Avocado chopped
Strawberries chopped
Orange segments
Chives chopped
Red onion sliced thin
Cilantro (optional)
Dressing:
Olive oil+honey+freshly squeezed orange & lemon + salt & pepper+ a little balsamic vinegar.
BLENDED MANGO DRESSING
RK Mango Dressing:
1 ripe mango
1 lemon juiced
1/4 cup oil
Pinch salt
Blend in food processor till creamy & store in glass jar.
A few salad combo ideas:
-Romaine, avocado, sliced pears, slivered almonds.
-Add grilled slices of chicken to the veggie mix.
-Red cabbage, roasted Beets, grapefruit/orange segments, walnut pieces.
RAINBOW SALAD
Mixed Greens
Shredded raw beets
Shredded carrots
Shredded broccoli
Clementine pieces
Avocado pieces
Pomegranate seeds
Sunflower seeds
Dressing: olive oil
balsamic vinegar
a little Dijon mustard
maple syrup
salt & pepper.
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FENNEL SALAD WITH POMEGRANATE DRESSING
Baby kale
1 fennel bulb thinly sliced
1 orange cut Into segments
2 small ripe guavas sliced
Handful mint leaves chopped small
2-3 dates chopped small
Pomegranate dressing:
1/4 cup pomegranate seeds
3/4 cup strawberries
Juice of 1 lemon
1/2 cup olive oil
1 tbsp honey
2 tbsp almond butter
Blend in vita mix or food processor
*makes enough for 2 bowls
WATERMELON CHIC PEA SALAD
Arugula Greens
Watermelon cubes
Chic peas
Pepita seeds
Dressing:
1 ripe avocado
Handful fresh parsley and mint leaves
1/4 cup olive oil
Juice of 1 lime
1 fresh garlic clove
2 tsp maple syrup
Salt & pepper to taste
Blend with vitamix or food processor and drizzle over salad.
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SUMMER WATERMELON FETA SALAD
Cut up 1/4 watermelon into cubes
sliced cucumbers
feta cheese
mint leaves and drizzle with lime.
So good!
SWEET APPLE CINNAMON SALAD
Inspired by 'Oh She Glows'Â cookbook.
Ingredients for salad:
1 bunch kale chopped into bite size pieces
1 apple chopped
1/2 cup pomegranate seeds
Handful dried cranberries
Handful pecans
Dressing:
3 tablespoons Apple cider vinegar
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
1 tablespoon extra Virgin olive oil/grape seed oil
2 tablespoons natural Apple sauce
1/2 teaspoon fresh /1 frozen cube ginger
Pinch salt
Pour the dressing on the kale and massage until coated. Top the kale with the Apple, cranberries, pomegranate seeds and pecans.
Enjoy!
BOK CHOY CHICKEN SALAD
Salad:
-3 small bok Choy cut up
-2 roasted beets peeled & sliced in strips
-2 sweet potatoes cut in strips & roasted with a lil olive oil salt & pepper
-1 bunch asparagus cut in half & roasted in a lil olive oil salt & pepper.(optional)
2 chicken breast - drizzled with olive oil, soy sauce, honey salt & pepper- broil & cut in strips
Layer the above and drizzle with
Tahini dressing:
1/4 cup tahini
2 tbsp honey
1/2 lemon juiced
3 tbsp olive oil
1 garlic crushed
Pepper to taste
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DELIGHTFUL LIME AND FIG SALAD
Ingredients:
Baby spinach
1-2 apples
Handful goji berries
Coconut flakes (toasted)
Roasted figs- 1 box figs- slices the figs in half, drizzle with a little olive oil, honey, salt and pepper and bake on 350 for 10-15 min. They taste divine!
DRESSING:
1 freshly squeezed lime
1/4 cup extra virgin olive oil
1 crushed garlic
3 tbsp honey
1 tsp soya sauce
Pinch salt
Dash cinnamon & curry powder
Mix and shake in a jar.
CORN & SHITAKEE MUSHROOM SALAD
Naomi Pinson
Ingredients:
1 bag fresh Arugula greens
3 ears of Corn boiled and slices in strips
1 small box shitake mushrooms lightly fried in a little olive oil, salt & pepper to taste.
1/2 cup roasted chestnuts sliced
Dressing:
Combine 1/3 cup mayo, 1 tablespoons truffle oil, 3 tablespoons apple cider vinegar, 2 tablespoons pure maple syrup, salt & pepper. Shake in mason jar.
Drizzle over salad & enjoy!
CRUNCHY BRUSSELS APPLE SALAD:
1 box raw brussel sprouts chopped Â
1 Honey crisp apple choppedÂ
1/2 cup Pomegranate seeds
Handful Pumpkin seeds
Handful mint choppedÂ
Dressing:Â
1/4 cup oilÂ
3 tbsp Apple cider vinegarÂ
3 tbsp mapleÂ
1/2 lemon juicedÂ
3 tbsp apple sauceÂ
Salt pepper
SPINACH HONEY & CURRY SALAD:
Spinach honey & curry salad:
For the salad:
AssembleÂ
Baby spinach leaves
1 nectarine thinly slicedÂ
2 small plums sliced (or apples)
Tri colored peppers sliced in stripsÂ
Handful of toasted coconut flakes
Handful peanutsÂ
Dressing:Â
1/4 cup olive oil
Less than 1/4 cup Apple cider vinegar/vinegarÂ
Juice of one small lemonÂ
Salt & pepper to tasteÂ
3 heaping teaspoons honey
1 teaspoon mustardÂ
Generous dash of curry powder to desired taste.Â
Drizzle over this delicious salad!
CARROT SALAD
with mint and dates
salad:
Assemble
1 bag fresh arugula (approx 3 cups)
1 pound shredded carrots (appeox 4 large carrots)
1/4 cup roughly chopped fresh mint leaves
1/3 cup finely chopped pitted dates
1/2 cup toasted pine nuts/hazelnuts
*i used pine nuts
Dressing:
2 tablespoons fresh lemon juice
2 tablespoons finely chopped shallots
2-3 tablespoons extra virgin olive oil
Pinch Kosher salt, black pepper
Thank you to The Silver platter by Daniella Silver and Norene Gillitz for this wonderful tasting salad.
STRAWBERRY FIELDS SALAD
salad:
Baby spinach
arugula
Quinoa
Avocado
Strawberries
Walnuts
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Curry dressing: olive oil, fresh lemon, pure maple, garlic, mustard, salt, pepper, curry powder
Romaine Peach & Chicken Salad:
​
1 large head romaine lettuce cut up
1-2 peaches sliced
Some red onion thinly sliced
Chicken breast grilled or pan seared with a little olive oil, salt,pepper, Dijon mustard. Slice in strips.
Handful chopped pecans(optional)
Dressing:
1 lemon juiced
1/4 cup olive oil
1 tsp Dijon mustard
2 tsp maple syrup
Combine dressing ingredients and drizzle on this fabulous combo!
KALE CHIC PEA AND BEET SALAD
salad:
-1/2 bunch kale raw cut up small for easy bites ;)
-1/2 bunch kale sautéed lightly in olive oil
-Shredded roasted/boiled beets
-Chic peas- bake for 15 min with some salt & garlic powder
-Sliced avocado
Toss with lemon juice, extra virgin olive oil, salt and pepper to taste.