Southwest Salad with Crispy Potatoes



  • 1 head romain lettuce
  • 1 small bag mixed greens
  • 1 tomato
  • 1 cucumber
  • 1 avocado 
  • 1/2 - 1 yellow or red bell pepper
  • 1/2 cup crispy french fried onions (most brands are vegan, but be sure to check)
  • 2 medium to large red potatoes 
  • 1 can black beans, drained and rinsed

Southwest Dressimg

  • 1/2 cup vegan mayo
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon each, smoked paprika, garlic powder, onion powder
  • 1/2 teaspoon each, salt, and chili powder 


  1. Wash potatoes but don't peel them. Dice into cubes. Heat a medium sized skillet on medium heat with a few teaspoons of oil. Add the potatoes and a few shakes of salt, and cook until they begin to brown, and crisp. This takes anywhere between 10 and 15 minutes, depending on the pan you use. I have learned over time that they will cook, and crisp much faster in a cast iron skillet. Once potatoes are done, set aside.
  2. Wash and chop all of the veggies, and lettuce.
  3. In a large salad bowl, toss the lettuce, chopped veggies, rinsed black beans, crispy onions, and potatoes.
  4. In a small bowl, combine all of the ingredients for the dressing, and stir well.
  5. Serve salad topped with southwest dressing.

serves 4-6

Kale Salad with Lemon Tahini Dressing



Kale salad

  • 2 bunches of kale
  • 1 lemon
  • 1/4 cup sliced almonds
  • 1 avocado diced
  • 1/2 cup diced cherry tomatos 

Tahini dressing

  • 3 tablespoons tahini
  • 1/4 cup water
  • 2 teaspoons olive oil
  • juice from one lemon
  • 1 teaspoon garlic
  • 1/2 teaspoon salt


  1. Clean kale, and remove the leaves from the stems.
  2. Squeeze the juice from one lemon over the leaves, and massage the kale with your hands to help soften the leaves a bit.
  3. Mix up the dressing, and pour over the kale (use as much dressing as you like).
  4. Add sliced avocado, tomato, and almonds and toss.

You can easily add a protein to this salad if you want. Sauted tofu, or tempeh, or even some cooked quinoa will add some protein, and make this salad a very filling meal.

Pita Bowl Falafel Salad



  • 4 - 6 pitas
  • 2 heads romaine lettuce washed and chopped
  • 1/2 cup diced tomatoes
  • 1/2 red onion thinly sliced
  • Tofu feta (optional)
  • Oil for frying 


  • 1 can chickpeas drained and rinsed (15 oz)
  • 1 teaspoons garlic
  • 1/2 onion
  • juice from 1/2 lemon
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 2 table spoons chopped fresh parsley
  • 1/2 teaspoon turmeric
  • 2 tablespoons flour
  • 2 teaspoons olive oil


Falafel and Pita bowls

  1. Preheat oven to 350 degrees.
  2. Add onion to a food processor and pulse until finely chopped.
  3. Next add chickpeas and remaining ingredients, and pulse until everything is blended together. You do not need to puree the mixture, just break it down well enough that you are able scoop up some and  form a ball.
  4. Scoop out falafel mix with a small spoon or cookie scoop and form falafel balls.
  5. Place falafel balls on a greased or parchment-paper-lined cookie sheet, and bake for 20 - 25 minutes. You will need need to flip them once mid-baking to get them to brown all over.
  6. Prepare pita bowls while falafel bakes.
  7. Find a pot or deep bowl just slightly bigger than your pita.
  8. Fill pan with enough oil to cover the pita and heat on med/high heat until oil is good and hot.
  9. Prepare a cooling rack on top of a paper-towel-lined cookie sheet to place finished pitas on while you fry the rest.
  10. Put one  pita in at a time. With a wooden spoon or set of tongs, press down into the middle of the pita while it is frying to form a dip in the middle.
  11. Fry until the pita begins to brown and gets crisp, then remove from oil.
  12. Repeat with remaining pita.
  13. Place lettuce, onion, tomato, and feta in finished bowls topping salad with falafel balls. 
  14. Top with lemon tahini dressing, oil and vinegar, or any other dressing you like.

Strawberry and Walnut Spring Salad with Tofu Citrus Scallops



The Salad:

  • 1 bag of arugula, baby kale, spinach, or spring salad mix
  • 2 cups of sliced strawberries
  • 1 avocado, sliced
  • 1/3 cup of walnuts or pecans
  • 1/4 of red onion sliced thin

The Dressing:

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon agave or honey
  • 2 tablespoons lime juice
  • pinch of salt and pepper

The Tofu Scallops:

  • 1 block organic extra firm tofu


  • 2 tablespoons balsamic vinegar
  • 2 tablespoons coconut aminos
  • 2 teaspoons honey
  • juice from one lime
  • 1 teaspoon garlic powser
  • 1/2 teaspoon salt


  1. Remove tofu from package and wrap in a few paper towels or a clean kitchen towel. Place a few heavy cookbooks or a plate on top and let the tofu sit for five minutes to remove excess liquid.
  2. Cut tofu in half, length wise, and then either cut into one inch cubes, or use a one inch circle cutter to form “scallops” from the tofu.
  3. Mix the marinade ingredients into a shallow baking dish and add tofu in single layer. Let tofu marinade for half an hour turning the pieces over after the first 15 minutes.
  4. Add all salad ingredients into a large bowl and toss.
  5. Whisk dressing in a small bowl and set aside.
  6. Heat a tablespoon of oil in a large skillet on medium heat. Once the pan is hot, begin adding the tofu and pour remaining marinade over the pieces. Cook a few minutes on each side. You may have to turn them several times to get them to brown on top.
  7. Toss salad in the dressing and add the tofu scallops on top to serve.