Tag Archives: red pepper

Hawaiian Cabbage Slaw

Since pineapple is my favorite fruit I am sure I’ll be in heaven when I go to Hawaii (oooh, I like how that makes it sound like I have a pending trip…let’s pretend I do!). In the meantime, make this salad!

hawaiian slaw

It’s tangy, sweet, crunchy, savory, and salty…you’re welcome! 😉


Red Cabbage



Red Pepper


Sesame Seeds, Toasted

Jalapeno, diced

Soy Sauce

Hawaiian Spice Blend

Rice Wine Vinegar

Olive Oil

1. Slice vegetables and add to a bowl.

2. Dressing: Combine soy sauce, diced jalapeno, rice wine vinegar, Hawaiian spice blend, and olive oil in a bowl, making a vinaigrette.

3. Add dressing to the vegetables and mix together.

hawaiian slaw



Chopped Summer Salad with Oregano Vinaigrette

Be inspired by the ingredients in your kitchen!

This salad was not planned. It developed as I found new things that needed to be used…And you can’t go wrong with a chopped salad!

chopped salad


Romaine Lettuce


Red Pepper


Cherry Tomatoes


Feta Cheese


Black pepper

1. Chop ingredients.

2. Assemble on a plate.

3. Make a dressing (see below).

4. EAT!!

Oregano Vinaigrette:

Lemon, zest and juice

Vinegar (champagne, raspberry, white etc)

Oregano, fresh




Olive Oil

1.Chop scallions and add to a bowl with lemon to ‘cook’ the raw onion taste out for a few minutes.

2. Add ingredients to a bowl and blend with hand blender until emulsified.

Colorful Kale Salad

Kale salads are ALWAYS a good call. This one is fresh, summery, and colorful hence the creative name. 😉

Radish was a great (secret) addition to this salad. If you’re not much of a radish fan try it in this salad anyway. The peppery, crunchy bite (and the hot pink hue) goes well against the kale and lemon.  Here’s 9 reasons to eat your radishes in case you needed nutritional encouragement. 😉

rainbow kale salad




Red Pepper




Sunflower Seeds

Red Onion



Olive Oil

Salt and Pepper

1. Remove kale leaves from stems then rinse in cold water.

2. Juice lemon and add with zest and diced onions to a bowl and let sit for a few minutes.

3. Meanwhile dice the remaining vegetables (except for avocado).

4. Add salt and pepper, honey, and olive oil to the lemon-onion bowl to make a vinaigrette then add to the bowl of kale leaves. Massage the kale leaves with the dressing and rip the kale leaves into smaller pieces.

5. Add chopped vegetables to the kale and mix to combine. Add sunflower seeds.

6. Season to taste with more salt, pepper, and lemon.

7. Letting the salad marinate tenderizes the kale…eat by 3rd-4th day.

8. Serve with fresh avocado slices/chunks on top. (optional)

Corn-Pineapple Relish

Relish/Salsa/Salad…the name doesn’t matter: TRY IT!

corn pineapple relish


2 Corn, fresh off of the cob

1/3 cup + Pineapple, finely diced

2 Scallions

1 Red pepper, small

Oregano, fresh, chopped

Salt and Pepper

1-2 tsp Red Wine Vinegar

1. Take corn off of the cob and add to a bowl with the chopped pineapple, scallions, and diced red pepper.

2. Add fresh oregano, vinegar, and salt and pepper to taste.

3. Mix to combine.

Serve on Gazpacho, on a taco, or enjoy on its own!

Summer Salad

On June 1, I started a 14-day Raw Challenge inspired by Fully Raw Kristina. So when I had a brunch date with my girlfriends, I was sure to make a salad to satisfy everyone and start my challenge off right!

The creamy avocado dressing paired with the sweet mango, crunchy corn, and mint leaves really bring this all together. Next time I’m making twice the portion (because I want seconds!).

raw summer salad



Baby Kale


Mint Leaves

Cherry Tomato

Corn, cut fresh off cobb

Mango, diced

Red pepper, diced




Cayenne Pepper


1. Prepare all veggies and put in a big bowl.

2. Put the avocado in a separate bowl and mash with lemon juice and salt until creamy. Add water to thin it out (to the texture of a creamy salad dressing). Add cayenne pepper (or black pepper or jalapeno) to taste.

3. Add avocado dressing to the salad bowl and mix so every part of the salad is covered with the creamy dressing.

4. Serve and mmmm!

Salad Duo: Caprese meets Chickpea

When you can’t decide, go for a duo because two is always better than one!

This salad duo uses spinach and lemon vinaigrette to marry the two.

salad duo



Lemon Juice

Olive Oil

Maldon sea salt (new favorite)

Fresh cracked pepper




Toasted Sesame Seeds





Red Pepper

Hemp Hearts

1. Chop and slice ingredients.

2. Arrange on a plate.

3. Squeeze lemon juice, sprinkle salt, crack pepper, and drizzle olive oil on top.

4. Eat and mmm!

Roasted Red Pepper Spread

roasted red peppers

Perfect as a spread on a sandwich or crostini, a dip for vegetables, or as a flavor boost to a sauce.


Roasted red peppers

Sundried Tomato

Raw cashews


Garlic powder

Champagne Vinegar

Olive Oil

Salt and Pepper

1. Soak cashews and sundried tomatoes in water for at least 30 minutes, max 24 hours, then drain.

2. In a food processor, add roasted red peppers, cilantro, cashews, sundried tomatoes, salt and pepper. Blend until a smooth consistency.

3. Season to taste with salt and pepper and champagne vinegar.

This should last up to 10 days in a well sealed container.

Simple Salad

salad 1


Greens blend (swiss chard, spinach, arugula)

Red Pepper



Pepita Seeds



Champagne vinegar

Italian herb blend (thyme, oregano, basil, rosemary, sage) (I used a dried herb blend but fresh would be wonderful)

Honey (or agave)

Salt, pepper

Olive oil

1. Chop greens and red pepper.

2. Shave carrot with a peeler.

3. Add a handful of raw Pepita seeds.

4. Add feta or goat cheese crumbles (optional).

5. Make lemon-herb vinaigrette: lemon, champagne vinegar, Italian herb blend (thyme, oregano, basil etc), honey, salt, pepper and olive oil.

Make vinaigrette in larger quantities and store in mason jars so you have on hand. Bring a jar to work and leave in the fridge!

I took the left overs for lunch at work the next day and ate with a piece of toasted bread and hummus.

salad 2

Vegan: Day 12

Breakfast: 2 slices toasted vegan bread with crunchy PB.

Lunch: Israeli Couscous Salad with Sumac, Chickpeas, and Arugula. Mint chocolate patties.

Snack: Blackberries. Celery. Carrots.

Dinner: Roasted tomato and red pepper soup with basil. Crostini with avocado and sea salt. Mint chocolate patties.

red soup


Red peppers


Champagne Vinegar



Habanero (or jalapeno, serrano etc.)

Salt and pepper


1. Cut tomatoes in half and lay on baking sheet. Sprinkle vinegar, salt, and pepper on tomatoes.

2. Lay red peppers, halved onion, and garlic cloves on baking sheet.

3. Put (1) and (2) in 375 oven for 30+ minutes. Once the tomato has broken down and the pepper skins are charred and puffed, remove from oven. Put peppers in a bowl and cover bowl. This technique makes removing the pepper skins easier. When you remove stem, do so over a bowl because there is a lot of liquid inside. Separate stem and seeds from pepper and put aside.

4. Heat a soup pot and add chopped onion and the roasted onion with olive oil. Once onion is cooked through, add roasted garlic then roasted peppers then roasted tomato, salt and pepper and satuee for a few minutes then add about 4-6 cups of water. Take off heat and allow to sit and flavors to marinate.

5. Once cooled down, blend soup with immersion blender. Soup’s done!

*I served with fresh basil leaves but this soup can be a base for a tikka masala, chilli, or enjoyed as is with grilled cheese. I paired with avocado on crostini and OMG that was perfect when dipped in the soup. Enjoy!