A Tale of Two Salads

The "Cool, Crispy, Crunchy Salad," and the "Fiesta Five Salad" are the highlights of the weekend eating of raw food.

Cool, Crispy, Crunchy Salad

The Salad: handful of mixed greens; half of a Romaine heart (the inner half); 2in. of a seedless cucumber, quartered and sliced thinly; handful of snowpeas, snapped in half; 1 baby red bell pepper, sliced; handful of mung bean sprouts; sprig's worth of fresh Asian basil leaves.

The Dressing: 2 green onions, sliced; small cube of fresh ginger, grated (microplane grater) or pressed (garlic press); 1-2 T. Bragg's vinagrette; 1-2t. Bragg's liquid aminos.

Note: Soak sliced green onions in dressing while you assemble the salad for better flavor.

Fiesta Five Salad

The Salad: 1/2 avocado; 1/2 large mango; 3/4 C. sliced jicama; 1/8 C. chopped cilantro; 3 T. sliced red onion. (cup measurements are estimated)

The Dressing: lime juice; (optional) 2 tsp. Bragg's vinagrette.

Note: Mix avocado, cilantro, mango, and lime juice. Stir and let marinate while cutting jicama and assembling salad plate with a bed of 1-2 handfuls organic spring mix. Scoop mixture onto the middle of the plate. Sprinkle red onion over the top. (optional: sprinkle dressing over spring mix) Surround with jicama slices. Sprinkle with cayene pepper. Enjoy!

Yummmmmmmm! =)