Growing up, salads were boring as hell and we can all agree on that. It would just be a couple pieces of lettuce and a tomato. Hard pass, no thanks! But now, there are so many salad shops popping up that a salad isn’t just a salad anymore. They have become so much more than what they used to be. There are many different colors, textures, ingredients, flavors in just one bowl that its become an entire meal in itself. Plus, they are packed with nutrition and flavor and don’t weight me down so I can be productive throughout the day.

So far, I’ve been eating salad for a couple of years and I have noticed a couple of major keys. No matter what a salad you make it will always be boring without a delicious dressing. So, I’m going to teach you my secret pantry salad dressing formula so that you can make a flavorful salad dressing completely from scratch. You’ll be able to build yourself the perfect salad just like in those shops in no time! I’m also going give you three delicious but totally different salad dressing along with two of my favorite salad recipes as well as teach you how to store your greens properly so that they last you a long time. You’re going to be eating and making salads like a pro in no time. Click here to watch the full video!

Chicken & Avocado Salad

Ingredients:

• 2 cups of butter lettuce

• 1 cup of chopped kale

• 2 tablespoons of sprouts

• 1 radish, thinly sliced

• 1/4 cup of raisins

• 1 carrot

• 1/4 cup of sourdough crotons

• 1/2 an avocado

• 1 chicken breast

• salt & pepper

• 1/2 cup of cashew dressing

Instruction:

1. Start off by chopping your butter lettuce and kale. I like to cut them into chunky strips. Place them into a bowl along with 2 tablespoons of sprouts, 1 radish, thinly sliced, 1/4 cup of raisins.

2. Take a carrot and peel some carrot into your bowl. About 1/4 cup is good. Next, add in some homemade sourdough crotons and 1/2 of an avocado that has been cubed up. (See video!)

3. Next, is my favorite part! Get a pan hot with 1 tablespoon of oil. Place your chicken down and sprinkle with some salt and pepper. Sear for a couple minutes on each side. Be sure to take it out a couple of minutes right before its done and cover it with some tin foil. This will ensure your chicken breast won’t be dry.

4. Once your chicken has sat for about 5 minutes, you can slice it into pieces and add it to your salad. Pour in 1/2 cup of cashew dressing as well. Using your hands, gently toss together your salad. Serve and enjoy!

Tomato Blast Salad

Ingredients:

• 2 cups of butter lettuce

• 1 cup of chopped kale

• 1 corn

• 1 cucumber

• 2 tablespoons of sunflower seeds

• 1/4 cup of hard goat cheese

• 4 eggs

• 1/4 cup of cherry tomatoes

• 1/2 cup of sun dried tomato dressing

Instruction:

1. Start off by chopping your butter lettuce and kale. I like to cut them into chunky strips.

2. Next, cut the corn off the cob and add to the bowl. Thinly slice your cucumber and add them to the bowl.

3. Toss in 2 tablespoons of sunflower seeds and 1/4 cup of hard goat cheese.

4. Bring a pot of water to a boil and gently place in your 4 eggs. Cook for about 11 minutes for a hard boiled egg. Take them out, peel them, and cut into cubes. Place them in your salad along with 1/4 cup of cherry tomatoes that have been cut lengthwise.

5. Pour over 1/2 cup of sun dried tomato dressing and using your hands, gently toss together your salad. Serve and enjoy!

Cashew Lime Dressing

Ingredients:

• 1/4 cup of cashews soaked in water

• 1/4 cup of cilantro

• 2 cloves of garlic

• pinch of cumin seeds

• 1 teaspoon of smoked paprika

• Juice of 1 whole lime, possibly more

• Pinch of salt

• 1/4 cup of avocado oil

Instruction:

1. In a food processor, add in 1/4 cup of cashews with 2 tablespoons of its water, 1/4 cup of cilantro, 2 cloves of garlic, pinch of cumin seeds, 1 teaspoon of smoked paprika, juice of 1 whole lime, and a pinch of salt. Blend until it smooth.

2. Add in 1/4 cup of avocado oil and a pinch of salt. Blend again. Give it a taste and add more lime or salt if needed.

3. Pour into a glass jar and place in the fridge.

Sun Dried Tomato Dressing

Ingredients:

• 5 -7 Sun-dried Tomatoes

• 1 clove of garlic

• 1/4 cup of parsley leaves

• 1 tablespoon of honey

• Juice of 1 whole lemon

• Pinch of salt

• 1/4 cup of olive oil

• A little bit of water to thin it out

Instruction:

1. In a food processor, add in 5 -7 Sun-dried Tomatoes, 1 clove of garlic, 1/4 cup of parsley leaves, 1 tablespoon of honey, juice of 1 whole lemon and a pinch of salt. Blend until smooth.

2. Then add in 1/4 cup of olive oil and a little bit of water to thin it out. Start out with 1 – 2 tablespoons of water. Blend until smooth.

3. Give it a taste and add salt, lemon, or water if needed! Pour into a glass jar and place in the fridge.

Ginger Miso Dressing

Ingredients:

• 1 heaping tablespoon of Miso Paste 1 tablespoon of grated ginger
• 1 teaspoon of sesame oil
• 1 teaspoon of chili paste
• 3 teaspoon of rice vinegar
• 1/4 cup of canola oil
• 2 tablespoons of mirin
• Splash of water to thin out

Instruction:

1. In a food processor, 1 heaping tablespoon of Miso Paste, 1 tablespoon of grated ginger, 1 teaspoon of sesame oil, 1 teaspoon of chili paste, and 3 teaspoon of rice vinegar. Blend until smooth.

2. Add in 1/4 cup of canola oil, 2 tablespoons of mirin, and a splash of water to thin out. Blend again.

3. Give it a taste and add in mirin for extra sweetness or water to thin out.Pour into a glass jar and place in the fridge.