✅ Detox-Approved Dressings & Salads
These salads are packed with nutrient density, from the dark leafy greens to the dressings they're tossed with! All are recommended salads for the Hol-Somm Glow 7-day Cleanse. Enjoy!
Easy-Peesy Lemon Squeezy Dressing 
Ingredients:
¼ cup fresh lemon juice
½ cup extra virgin olive oil
sea salt & black pepper to taste
Instructions:
A. Whisk together
B. Blend together in a blender
C. Put in a mason jar, turn your favorite tune on & shake, shake, shake!
➞ Once you’ve mastered this basic dressing formula, start adding in other flavors like herbs, spices, garlic, mustard or hot sauce….
Glow Bomb Power Salad
{Makes approx 6 servings}
Ingredients:
1 bunch kale, dino or curly, chopped
½ head broccoli, finely chopped
¼ head red cabbage, chopped
2 cups arugula
1 carrot, sliced or julienned
1 cucumber, diced
1 beet, chopped
1 red onion, sliced {optional}
Handful of basil, julienned
Toppings:
2 tbsp 70% or more dark chocolate, finely chopped
2 tbsp black or white sesame seeds
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp flax seeds
Dressing:
✨Glow Sauce
Instructions:
- Blend the dressing ingredients for 30 seconds.
- In a large salad bowl, massage the kale & broccoli in some of the dressing until leaves are tenderized. Set aside.
- Prep all other ingredients & combine with toppers in the bowl. Store salad separate from dressing for up to 3 days in the frig.
- When ready to eat, toss salad with the dressing & enjoy!
Grandpaw’s Slaw
Ingredients:
1 tbsp olive oil
1 tbsp dijon mustard
1 tsp raw apple cider vinegar
½ tsp raw honey or maple syrup {optional}
1 lime - juiced, {or 1 drop doTERRA lime}
Sea salt & black pepper
2 cups kale, shredded
2 cups red cabbage, shredded
1 carrot, julienned
1 apple, cored + diced
¼ cup fresh parsley leaves
½ red onion, diced
¼ cup soaked cashews, chopped
2 tbsp hemp seeds
½ avocado, optional garnish
Instructions:
- In a small bowl, whisk olive oil, mustard, honey, vinegar & lime. Season with salt & pepper.
- In a larger bowl, combine kale, cabbage, carrot, apple, parsley, red onion, cashews & hemp seeds.
- Drizzle with dressing & toss to coat salad. Garnish with avocado.
Autumn Glory Greens
Ingredients:
⅓ cup raw sunflower seeds
½ cup raw pumpkin seeds
1 cup walnuts or pecans
1 tbsp dijon mustard
1 large lemon, zested + juiced {approx ¼ cup}
½ cup olive oil
½ tsp salt
¼ tsp freshly ground black pepper
1 small garlic clove, minced {optional}
3 cups brussels sprouts, shaved
3 cups lacinato kale, stemmed & julienned
1 apple, diced or sliced
Instructions:
- Preheat oven to 375 degrees. Toast sunflower & pumpkin seeds until golden, stirring occasionally, about 8 minutes. Set aside to cool.
- Meanwhile, whisk together the mustard, lemon juice, & salt in a small bowl until emulsified.
- Toss the brussels, kale & apple together, then add in the seeds & nuts.
- Drizzle in dressing; toss to coat. Sprinkle on lemon zest. Serve immediately.
Cruciferous Crunch Salad
Ingredients:
2 heads broccoli, chopped
1 head cauliflower, chopped
2½ cups carrots, shredded
½ red onion, chopped
½ cup sunflower seeds
½ cup fresh parsley, finely chopped
Dressing:
2½ tbsp raw apple cider vinegar
2½ tbsp lemon juice
4 tbsp olive oil
¼ tsp sea salt
¼ tsp black pepper
Dulse flakes to taste {optional}
½ tsp raw honey or maple syrup {optional}
Instructions:
- In a food processor or chop by hand, process the broccoli until fine. Repeat for cauliflower, carrots & the onion.
- Add into a large bowl with sunflower seeds & parsley.
- In a blender or small bowl, whisk together the ingredients for the dressing.
- Toss dressing with salad & seasoning to taste.
Make Ahead Mason Jar Salad
{Makes 3-4 mason jars}
Ingredients:
One 15oz can chickpeas, drained & rinsed
3 cups cooked quinoa
2 cups edamame beans
2 cups red cabbage, shredded
2 cups carrots, sliced or julienned
3 cucumbers, thinly sliced or diced
1½ cup red onion, diced
1 cup fresh parsley or cilantro, finely chopped
1 tbsp sesame seeds
Dulse flakes or sea salt, to taste
Dressing:
⅓ cup unsweetened creamy peanut butter
4 tbsp nut milk
¼ tsp sesame seed oil
3 tbsp water
½ tbsp raw honey or maple syrup {optional}
Instructions:
- {Optional}To crisp up you chickpeas, dry the chickpeas with a towel, lightly drizzle with olive oil & sea salt, then roast in the oven at 400 degrees on parchment lined baking sheet for about 15 minutes or until desired crispness. Remove from oven & let cool.
- Whisk or blend together the ingredients for the dressing.
- In three or four 32oz wide mouth mason jars, layer in the dressing, then the chickpeas, edamame, quinoa, cabbage, carrots, cucumbers & onions. Pack down between each layer. Top with the herbs, seeds & seasoning. Stores in the fridge up to 3 days.
- To serve, invert the jar in a medium bowl. Mix & enjoy!
Notes:
- On the go & have no bowl? Leave a bit of space at the top of the jar. When ready, invert the jar & shake, shake, shake it until contents are mixed with the dressing. Enjoy!
- Using 32oz jars allows you to not have to pack down so much & have space to shake. {I like eating this salad right out of the jar.} If using 16oz jars, you will need to pack it in.
- Alternatively, you can skip the jars & just make a giant salad instead.
- Not a fan of peanut butter? Sub-out the dressing for Simple Lemon Vinaigrette or Glow Sauce.
Triple A Salad with Avocado Dressing
➞ ✨This bright green springtime salad topped with my
luscious avocado dressing is revealed only in the
Kale & Tahini
Ingredients:
5 cups kale, chopped
Drizzle of olive oil {optional}
1 lemon, zest & juice
⅓ cup shallots, thinly sliced
3 tbsp hemp seeds
⅓ cup sunflower or pumpkin seeds
⅓ cup apple, thinly sliced {optional}
Dressing:
4½ cups rice vinegar
3 tbsp tahini
1½ tbsp maple syrup
1½ tbsp mellow miso
1½ tbsp gluten free low tamari
½ inch nub of ginger, grated
1 garlic clove
Instructions:
- Massage the kale in a large bowl with the drizzle of olive oil, lemon juice & zest until tender.
- Toss shallots, seeds & apple with the kale. Set aside.
- Whisk or blend the dressing ingredients together until well mixed. Add water until desired consistency. Add sea salt & black pepper to taste.
- Toss the salad with as much or little dressing as you prefer. Enjoy!
Lupo Misticanza
Ingredients:
Bowl of mixed greens- your choice {spinach, romaine, raddichio, arugula}
½ cup herbs such as mint, dill, basil
5 radishes, thinly sliced
½ fennel bulb, shaved
1 cup haricot vert, julienned
1 small shallot, shaved
½ cup hazelnuts, crushed
Dressing:
¼ cup champagne vinegar
1 garlic clove, finely chopped or minced
2 tbsp dijon mustard
½ cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp raw honey
2 dashes hot sauce {optional}
½ tsp salt
½ tsp freshly ground black pepper
Instructions:
In a large bowl add all greens, gently tearing larger leaves into bite-sized pieces. Then add all other veggies. Whisk or blend the ingredients for the dressing together until emulsified. Toss the salad with the dressing & enjoy!
Glow Bowl
Ingredients:
1 cup quinoa
1 tbsp coconut oil or sesame oil
½ red onion, chopped
1 garlic clove, minced
3 cups kale, stemmed + torn in pieces
2 cups broccoli florets
7oz chickpeas, drained + rinsed {½ a can}
2 tbsp tamari, gluten free & low-sodium
2 tbsp water
1 lime, juiced, to taste
½ tbsp dijon mustard
1 tsp fresh ginger, minced
½ tsp black pepper
2 tbsp sesame seeds
Pinch red pepper flakes {optional}
Instructions:
- Combine 1 cup quinoa with 2 cups water in a medium-sized pot. Bring to a boil & reduce heat to simmer for about 15 minutes or until all water has been absorbed. {Alternatively, set it & forget it in a rice cooker.}
- Meanwhile, in a small saucepan on medium heat, add the oil, then the red onion & sauté for 2 minutes. Add the garlic, kale, broccoli & chickpeas. Sauté for 2-3 minutes.
- In a small bowl, combine the tamari, water, lime juice, dijon mustard, ginger, pepper, red pepper flakes & sesame seeds. Add mixture to saucepan & mix until well combined. Cook for about 2 more minutes & remove from heat.
- Once quinoa is finished cooking, scoop it into 2-3 bowls and top with the vegetable mixture. Drizzle Tahini sauce {see recipe} or add extra tamari as desired.
Tahini Sauce
Ingredients:
½ cup tahini paste
¼ cup lemon juice
2 tbsp maple syrup
1 tbsp tamari
2 garlic cloves
¼ cup water
Instructions:
Combine all ingredients in a blender or food processor. Add water to thin until desired consistency. Store either in a squat mason jar & use it for dip or store in a squirt bottle & drizzle it over everything! Voila!