Tomato, Cucumber and Avocado Salsa

From Kristi's Kitchen

Ingredients:

1 avocado, diced

1 c. diced yellow cherry tomatoes

1/2 english cucumber, peeled and diced

2 green onion, diced

1 tsp. minced garlic

1/4 lemon, juiced

1/4 + 1/8 tsp. sea salt

1/8 tsp. cumin

Directions:

-Combine all ingredients and refrigerate for 30 minutes before dishing up

-Serve over Fish Tacos with a side Three Bean Dip Stuffed Chile Rellenos OR dress a Steak and Spinach Salad for a fantastic lunch!

Peanut Sesame Ginger Quinoa Salad

From Kristi's Kitchen

Ingredients:

2 c. cooked quinoa (2 c. water, 1 tsp. sea salt, 1 c. quinoa - Bring to boil -turn to MED-LO- cook; covered 25-30 minutes; until quinoa blooms and water is absorbed)

3 tbsp. green onion

3 tbsp. chopped Velencia peanuts

3 tbsp. rice vinegar

4 1/2 tsp. coconut aminos OR Bragg’s liquid aminos

1/2 + 1/16 tsp. ground ginger

1/4 + 1/8 tsp. garlic powder

1/16 tsp. cayenne

2 1/4 tsp. coconut nectar

3 tbsp. sesame oil

Directions:

-Combine all ingredients

-Garnish with white and black sesame seeds and thinly julienned cucumber

Enjoy!

2 SERVING

Balsamic Watermelon Salad

From Kristi's Kitchen

Ingredients:

Fresh organic spinach

Fresh sweet watermelon, small cubes

Fresh green onion, chopped

Crumbled goat cheese

Chopped walnuts

Fresh cracked black pepper

Homemade Balsamic Dressing (see recipe below)

Directions:

-Build salad starting with spinach followed by watermelon cubes...sprinkling generously with goat cheese, green onion and walnuts

-Finish with a few turns of cracked black pepper and drizzle with balsamic dressing

Homemade Balsamic Dressing

From Kristi's Kitchen

Ingredients:

1/4 c. coconut palm crystals

1 tsp. sea salt

1/2 tsp. garlic powder

1/4 c. balsamic vinegar

1/2 c. grapeseed oil

Directions:

-Combine all ingredients in a mason jar and shake vigorously until emulsified