Baby Spinach and Pear Salad | 菠菜香梨沙律

INGREDIENTS:

2 cups Baby Spinach

1 Asian Pear

1/4 cup Walnuts, roasted

Drizzle of Olive Oil

1 tablespoon Agave Syrup (or honey)

Sea Salt to taste

材料：

2 杯  菠菜苗

1 個  啤梨

1/4 杯  合核，烤過

適量  橄欖油

1 湯匙  龍舌蘭蜜 (或蜜糖)

少撮  海鹽

DIRECTION 做法：

1. All all ingredients in a large bowl.  Toss to combine and serve it immediately.

1. 在一只大碗內下所有材料。輕輕拌勻便可食用。

Easy Fruit Salad 夏日雜果沙律

INGREDIENTS:

2 Mexican Mangoes, unripe

2 Kiwis, unripe

2 Bananas

1 big handful of Brazilian Nuts

1 tablespoon Chia Seeds

3 tablespoons Agava Syrup

DIRECTION:

1. Peel the mango; cut it into sticks.

2. Peel the kiwis; cut them into small pieces.

3. Peel the bananas; cut them into thick slices.

4. Roast the Brazilian nuts.

5. In a large mixing bowl, combine all the ingredients. Gently mix them together. Serve immediately.

Strawberry Spinach Salad

INGREDIENTS:

1 dozen Strawberries, steamed removed

4 cups Baby Spinach

DRESSING:

1/4 cup Olive Oil

3 tablespoons Balsamic Vinegar

1 tablespoon Sugar

pinch of Black Pepper

pinch of Salt

DIRECTION:

1. In a mixing bowl, add dressing ingredients and whisk to combine.

2. Add baby spinach.  Cut strawberries and add them to the spinach.  Gently toss the salad until the leaves and fruit are well coated with the dressing.  Serve immediately.

Zucchini Ribbon Salad

INGREDIENTS:

2 Zucchinis

1/4 lemon of juice

2 tablespoons Grape Seed Oil

Pinch of Sea Salt

Pinch of Black Pepper (optional)

Pinch of Paprika (optional)

DIRECTION:

1. With a vegetable peeler, slice the zucchini into flat ribbons.  Place them into a mixing bowl.

2. Add grape seed oil, lemon juice, sea salt and pepper in the mixing bowl.  Gently toss everything together by hand.  Arrange the zucchini in a serving plate.  Sprinkle a pinch of paprika on top before serving, if preferred.