Brussels Slaw Coconut-Lime Dressing

Brussels Slaw Coconut-Lime Dressing

Clean and thinly shred brussels (I use my food processor). In a large bowl combine both brussles, onion, and lime zest.  Wisk together lime juice, coconut milk, agave, stevia and salt.  Coat brussels mixture, tossing well, using part or all of the dressing as you may.  Top with chopped macadamia nuts or toss them into the slaw. Note: Brussels is most ideal if it isn’t really cold otherwise the coconut oils set up.  Any chilled left overs are best if allowed to warm up a wee bit before serving for this same reason.  This is a yummy dish alongside another salad, quiona pilaf or chipotle chicken. I enjoy it along side roasted veggies of almost any sort.  You can even tuck this into a fish...
LEMON AND OLIVE OIL SIMPLE SALAD DRESSING

LEMON AND OLIVE OIL SIMPLE SALAD DRESSING

Mix together salt and minced garlic or garlic granules/powder. Mix together lemon juice and olive oil. Add the salt and garlic mixture to the lemon juice, lemon zest, and olive oil in a tightly closed container. Shake and serve as a clean, fresh salad...
Watermelon Feta Salad

Watermelon Feta Salad

In a jar or salad bottle with a tight-fitting lid, combine olive oil, lime juice, champagne vinegar, thyme, and shallot. Shake well. Season dressing with salt and pepper to taste; chill in refrigerator. Meanwhile, slice watermelon into small squares, crumble feta, and slice red onion. In a large salad bowl add arugula, watermelon, feta, red onion, cashews, and dressing to desired liking. Toss well and serve immedidatley....