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Salads

Salad is always smart. Our recipes offer options for all seasons. They’re simple, tasty and colorful.
  • Prep: 15 min
  • Total: 15 min
  • Serves: 1
  • Calories: 176 kcal
  • Protein: 5 g
  • Fiber: 11 g
  • Total Fat: 11 gm
  • Carbs: 26 gm (15 gm minus fiber)

Arugula (Australian Rocket) Spinach Salad

  • 2 cups Arugula (Australia rocket)
  • 2 cups Spinach
  • 1/3 Avocado
  • 1/2 cup thinly sliced red onion
  • 1/2 cup chopped tomato (heirloom in the summer)
  • 1/2 cup Jicama (Australia yam bean)

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  • Prep: 15 min
  • Total: 15 min
  • Serves: 1
  • Calories: 270 kcal
  • Protein: 16 g
  • Fiber: 9 g
  • Total Fat: 12 gm
  • Carbs: 34 gm (19 gm)

Green Basil Salad

  • Fresh Basil leaves
  • 1 cup Arugula (Australia rocket)
  • 1 cup red or green leaf Lettuce
  • 1 large or 2 small Tomatoes
  • 1/2 cup chopped Kale (Australia tuscan cabbage)
  • 1/4 cup diced Red Onion
  • 1/2 cup chopped Avocado
  • 1/2 cup Cucumber slices
  • 1/2 cup shredded Carrots
  • 1/2 cup Broccoli
  • 1/2 cup Jicama (Australia yam bean)

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  • Prep: 10-15 min
  • Total: 10-15 min
  • Serves: 1
  • Calories: 340 kcal
  • Protein: 7 gm
  • Fiber: 9 gm
  • Total Fat: 25 gm
  • Carbs: 29 gm (20 gm minus fiber)

Kale (Australian tuscan cabbage) Avocado Salad with Garlic Basil Vinaigrette

  • 2 cups kale (Australian tuscan cabbage)
  • 1/2 cup red cabbage, chopped
  • 1/2 tomato, chopped
  • 1/3 avocado, diced
  • 1/2 cup olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/4 teaspoon dried basil (or 1/4 cup fresh)
  • 2 cloves garlic, chopped
  • Sea salt and ground black pepper to taste (~1/4 teaspoon each)

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  • Prep: 15 min
  • Serves: 1
  • Calories: 278 kcal (with 2 tbsp dressing)
  • Protein: 4 g
  • Fiber: 9 g
  • Total Fat: 12 grams
  • Carbs: 28 gm (22 gm minus fiber)

Reboot Green Salad

Make it big! Any greens you like such as romaine hearts, baby romaine, baby spinach, baby arugula (Australian rocket), add any veggie you like: cucumber, carrot, celery, pepper, tomato, fennel, radish, sprouts (not bean sprouts), onion, fresh herbs. Avocado may also be added for more substance.

Dress with Ginger Honey Soy Dressing

  • Any green leaf: kale (Australian tuscan cabbage), romaine, spinach, arugula (Australian rocket)
  • Any veggie combination: cucumber, celery, carrot, tomato, radish, onion, avocado, etc.

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  • Prep: 15 min
  • Total: 15 min
  • Serves: 1
  • Calories: 90 kcal
  • Protein: 4 gm
  • Fiber: 7 gm
  • Total Fat: 1 gm
  • Carbs: 19 gm (12 gm minus fiber)

Reboot Rainbow Salad

  • 1 cup Spinach
  • 2 cups Spring Mix Greens
  • 1/2 cup Red Peppers
  • 1/2 cup Carrots
  • 1/2 cup Cucumber
  • 1/4 cup Red Onion

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  • Prep: 15 min
  • Total: 75 min
  • Serves: 1
  • Calories: 180 kcal
  • Protein: 10 g
  • Fiber: 10 g
  • Total Fat: 0 gm
  • Carbs: 38 gm (28 minus fiber)

Refreshing Cucumber Salad

  • 3 seedless Cucumbers
  • 1 tsp Celtic or Sea Salt
  • 1/2 a medium Red Onion
  • 1/2 tbsp Ginger, finely minced
  • 2 tbsp fresh Lime juice
  • 2 tbsp fresh Dill, chopped
  • Dash of Cayenne Pepper, optional

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Roasted Beet (Australian Beetroot) Salad
  • Prep: 10 minutes
  • Cook: 60 minutes
  • Total: 60-70 minutes
  • Serves: 1
  • Calories: 210
  • Protein: 7 gm
  • Fiber: 11 gm
  • Total Fat: 6 gm
  • Carbs: 26 gm (fiber subtracted out)

Roasted Beet (Australian Beetroot) Salad

*Time saver tip – roast more than one beet (Australian beetroot) at a time and save in the refrigerator for up to 3 days.

  • 1 medium beet, roasted and sliced
  • 1 medium carrot, shredded
  • 1/2 cup broccoli, chopped
  • 1/2 cup cabbage, shredded (green or red)
  • 1/2 medium apple, chopped
  • 1 1/2 cup mixed greens
  • 1/2 cup arugula (Australian rocket)
  • 1/2 cup kale (Australian tuscan cabbage), chopped
  • 1 tsp olive oil
  • 2 tsp balsamic vinegar
  • (after your Reboot or for a complete meal your family can enjoy add 1/2 cup garbanzo beans, 1/4 cup wheat berries or quinoa and 1 Tbsp raw sunflower seeds. If you choose to include dairy add 1 oz organic goat or feta cheese)

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  • Prep: 15 min (+60 min refrigeration to marinate)
  • Cook: 45 min
  • Total: 125 min
  • Serves: 4
  • Calories: 230 kcal
  • Protein: 6 gm
  • Fiber: 9 gm
  • Total Fat: 15 gm
  • Carbs: 23 gm (14 gm minus fiber)

Roasted Veggie Salad

  • 2 Japanese eggplants or 1 medium eggplant
  • 4 summer squash
  • 2 green peppers
  • 1 onion
  • 1 bunch scallions (Australian shallots)
  • 1 tsp paprika
  • 1 tsp thyme
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • ground black pepper and sea salt to taste
  • 4 cups arugula (Australian rocket)
  • 4 cups mixed salad greens

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  • Prep: 15 min
  • Total: 15 min
  • Serves: 4
  • Calories: 120 kcal
  • Protein: 4 g
  • Fiber: 5 g
  • Total Fat: 4 gm
  • Carbs: 19 gm (14 gm minus fiber)

Spinach, Broccoli, Orange and Arugula (Australian Rocket) Salad with Dressing

  • 1/4 cup Cider Vinegar
  • 2 tbsp Rice Vinegar
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsp Honey
  • 1 tbsp Dijon Mustard
  • 1/4 tbsp Sea or Celtic salt
  • 1/8 tbsp coarsely Ground Black Pepper
  • 4 cups chopped fresh Spinach
  • 3 cups small Broccoli florets (can steam if desired)
  • 3 cups trimmed Arugula leaves (or bagged) – can substitute Watercress (Australia: Rocket)
  • 4 Oranges peeled and cut into sections

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