Category Archives: salads

Quinoa and Beet Salad




  • ½ cup uncooked quinoa, rinsed
  • 1 small raw beet, peeled and shredded (red or golden)
  • 1 medium-large carrot, peeled
  • 2 cups packed kale, roughly chopped
  • 1 avocado, cubed


  • 3 tablespoons apple cider vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons honey
  • ½ to 1 teaspoon Dijon mustard, to taste
  • ¼ teaspoon salt
  • Freshly ground black pepper, to taste


  1. Cook the quinoa for 15 minutes in water or bone broth until done.  Let it cool.  In a large bowl, add the kale and enough dressing to cover and massage the dressing into the kale leaves.  Add the cooled quinoa, beets, carrots and avocado.  Mix with a bit more dressing to taste if needed. 

Cucumber Dill Salad

~6 Persian organic cucumbers
~1 ½ -2 tablespoons fresh dill, torn or chopped
~2 tablespoons of red onion, thinly sliced
~2-3 tablespoons rice wine vinegar
~Seal salt to taste

Wash cucumbers and discard both tips. Slice into thin circles and place in a bowl. Mix in the dill, red onion, rice wine vinegar and sea salt. Refrigerate for at least 1 hour and serve chilled. The longer it marinates, the better.



Baked Herb and Pistachio Falafel with Cashew Dressing

Baked Herb and Pistachio Falafel with Cashew Dressing
We used mint and parsley to flavor and add color to the falafels, but feel free to try it with whatever fresh herbs you can find.
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  1. 8 sprigs of fresh mint
  2. 8 sprigs of parsley
  3. 2 cups pistachio nuts
  4. 2 cups of garbanzo beans (chickpeas) rinsed and strained
  5. 2 cloves garlic
  6. 1/2 small white or yellow onion
  7. 3 tsp olive oil
  8. 1 tsp cumin
  9. 1 tsp garbanzo or other gluten free flour
  10. 1 tsp baking powder
Cashew Dressing
  1. 6 tbsp cashew butter
  2. 6 tbsp grapeseed oil
  3. 3 tbsp lemon juice
  4. sea salt
  1. Preheat oven to 375
  2. Blend the herbs in a mixer for about 30 seconds.
  3. Add pistachios and pulse until combined
  4. Add the rest of the ingredients and blend for about a minute - the texture should be rough.
  5. Make 24 small round balls using your hands or a spoon
  6. Place them on a baking sheet covered in parchment paper
  7. Bake for 15 minutes, turning every 5 minutes to get an even browning.
  8. Remove falafel and let cool
Cashew Dressing
  1. Whisk the butter, lemon juice and salt together
  2. Slowly add the oil until combined
  3. Dip or pour Cashew Nut or Tahini Dressing over Falafel
  4. Serve with cucumbers and tomatoes in a lettuce or cabbage cup.
  1. Dip or pour Cashew Nut or Tahini Dressing over Falafel
  2. Serve with cucumbers and tomatoes in a lettuce or cabbage cup.
Risa Groux Nutrition

Spinach Salad

Spinach Salad
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  1. ~1 small bag or plastic container of fresh, organic spinach
  2. ~6-8 large white mushrooms (thinly sliced)
  3. ~1 15 oz can garbanzo beans (drained and rinsed)
  4. ~1/2 cup chopped red onions
  5. ~salt and pepper to taste
  6. ~1/4 cup olive oil or avocado oil
  1. combine all ingredients except spinach in a large bowl
  2. add oil, salt and pepper and optional Italian herbs
  3. let sit for 15- 30 minutes to soften
  4. add spinach, mix and serve
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Southwest Quinoa Salad

Southwest Quinoa Salad
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For Salad
  1. 2 cups quinoa, rinsed well (soak for a few minutes, then drain in a fine strainer)
  2. 4 cups water
  3. 2 cans black beans, rinsed well
  4. 4 medium tomatoes, diced
  5. 8 green onions, chopped (including most of the green part)
  6. 1 cup chopped fresh cilantro
For Dressing
  1. 1 heaping tablespoon grated lime zest
  2. 1/4 cup fresh lime juice
  3. 6 tablespoons extra virgin olive oil
  4. 1 tablespoon maple syrup
  5. 1 teaspoon sea salt (best: Original Crystal Himalayan Salt)
  6. 1/2 teaspoon freshly ground pepper
  1. Whisk together the lime zest and juice, olive oil, maple syrup, salt, and pepper in a serving bowl
  2. Simmer the quinoa in water uncovered for about 10 min
  3. Turn off the heat, cover, and let stand 10 min. Strain any excess water.
  4. Add quinoa to dressing and toss well, then stir in remaining ingredients (beans, tomatoes, scallions, cilantro).
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Kale Salad with Black Lentils

Kale Salad with Black Lentils
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For Salad
  1. 3 Bunches of fresh kale
  2. 3/4 Cup of uncooked black lentils
  3. 3 Green onions
  4. 6 Radishes
For Roasted Beet Vinaigrette Dressing
  1. 1-2 Cups olive oil
  2. 1/4-1/2 cup white wine vinegar (can substitute with other vinegars)
  3. 1-2 tablespoons dijon mustard
  4. 1 large shallot
  5. 2-3 garlic cloves
  6. 1 teaspoon honey
  7. Salt and pepper to taste
  8. 1/2-1 roasted beet
For Salad
  1. Rinse lentils and cook in boiling water for 15 minutes or until soft. Drain and set aside to cool.
  2. Wash and dry fresh kale stocks. Pull apart kale leaves into bite size pieces and place in a salad bowl.
  3. Chop green onions and add to the salad.
  4. Wash and chop radishes into julienne strips and add to the salad. Add the lentils and toss all together.
For Dressing
  1. Add all the dressing ingredients together in a mini chopper or blender. Toss in with salad and enjoy!
Risa Groux Nutrition

Italian Chop Salad

Italian Chop Salad
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For Salad
  1. 2 Large Heads of Romaine Lettuce, Chopped Finely
  2. 3 Green Onions, Chopped
  3. 1/4 Cup of Carrots, Diced
  4. 1/2 Cup Cucumbers, Diced
  5. 1 Cup of Button Mushrooms, Diced
  6. 1 Can of Kidney Beans, Drained and Rinsed
  7. 1 Can of Garbanzo Beans, Drained and Rinsed
  8. 2-3 Tablespoons of Dried Italian Herbs
  9. Can add chopped salami or turkey
For Dressing
  1. 1/2 cup extra virgin olive oil
  2. 1/2 cup balsamic or red wine vinegar
  3. 1 clove of crushed garlic
  4. 1 teaspoon of Dijon mustard
  5. Salt and black pepper to taste
  1. In a small bowl, whisk together olive oil, vinegar, garlic, mustard, and salt and pepper. Stir in minced fresh italian herbs if desired. Makes about 1 cup of dressing. Toss desired amount of dressing into salad and enjoy!
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Oriental Salad

Oriental Salad
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For Salad
  1. 2 large heads of Red Leaf Lettuce, Chopped
  2. 2 Cups of Red Cabbage, Chopped
  3. 2-3 Green Onions, Chopped
  4. 1 Red Pepper, Diced
  5. 1 Yellow or Orange Pepper, Diced
  6. Handful of Chinese Snow Peas, Slivered
  7. 2 Pickling Cucumbers, Sliced
  8. 1-2 Cans of Mandarin Oranges, Drained & Rinsed
  9. Salted Cashew or Sliced Almonds
  10. Black and White Sesame Seeds
  11. Can add chicken or shrimp
For dressing
  1. 3/4 cup fresh lemon juice
  2. 3/4 cup seasoned rice vinegar
  3. 2 1/2 tablespoons agave
  4. dash pepper
  5. 3 to 4 drops light soy sauce
  6. 2 tablespoons sesame oil
  7. 2 tablespoons olive oil
  1. In a medium mixing bowl, add lemon juice, rice vinegar, agave, pepper, and soy sauce. Whisk in sesame oil and olive oil to emulsify. Toss desired amount of dressing into salad and enjoy!
Risa Groux Nutrition