Curry Salad

This flavorful rice salad tastes great warm or cold. It is best enjoyed the first day or two, as the veggies become soggy quickly.

10 min prep, serves 4

3 cups cooked brown rice
1 medium cucumber, peeled and diced
1 carrot, grated
1 cup frozen peas
1/2 cup chopped basil
1/2 cup mayonnaise
1/2 cup unsweetened coconut, shredded
1 tblspn soy sauce
1 tblspn honey
1 tsp rice vinegar
1 tsp curry powder
1 tsp sesame oil
salt and pepper to taste

In a large bowl, mix all ingredients.

Southwest Salad with Cumin-Lime Dressing

This salad dressing is one of my favorites. It would go with about any kind of salad, or even try it as a dipping sauce for other foods.

10 min prep, serves 6

1 avocado, diced
1 large tomato, diced
1 medium cucumber, diced
1 can black beans, drained
1 large bag salad greens
1/4 cup olive oil
1/4 cup mayonnaise
1 lime, squeezed
1 tsp agave nectar (or sugar)
1/2 tsp cumin
salt and pepper to taste

In a medium bowl, mix together the avocado, tomato, cucumber, and beans. Spoon on top of salad greens. In a small bowl, whisk together the remaining ingredients. Drizzle dressing on top of salad.

Kale Salad with Honey Mustard Dressing

Kale is one food I never thought I would love so much. Raw kale brings on a whole new flavor and texture that is better than you would expect.

10 min prep, serves 8

1 bunch kale, stemmed and chopped
1 avocado, diced
2 medium tomatoes, diced
2 large carrots, shredded
1 orange bell pepper, chopped
1 can chickpeas, rinsed and drained
6 tblspns honey
1/4 cup Dijon mustard
2 tblspns mayonnaise
1 tsp black pepper

Toss the vegetables and chickpeas in a large bowl. Whisk together the honey, mustard, mayonnaise, and pepper in a small bowl, and pour over salad.