Master Chef Recipe by Natalia Rose Institute Executive Chef, Doris Choi: Choose Your Own Dressing
Everyday Garden Salad
This is a perfect salad base for a neutral, starch, or protein meal. Enjoy with any of the dressing options provided below. Simply add avocado slices for a starch-based meal. Add a handful of raw sunflower seeds for a nut/seed-based meal, ideally with Zucchini Hummus Dressing (a zucchini-hummus-dressing). Or add canned tuna in water (drained and rinsed) and a handful of capers for a protein-based meal.
• 1 head romaine lettuce, chopped
• 1 medium carrot, shredded
• 1 medium cucumber, thinly sliced
• 1 medium tomato, chopped or in wedges
• 1 scallion, sliced, or ½ small red onion
• 1 handful alfalfa sprouts
Carrot-Miso-Ginger Dressing
• 2 medium carrots, peeled and chopped
• 1 cup fresh carrot juice
• 1 tbsp white miso
• 1 knob ginger, minced
• 2 cloves garlic, minced
• 2 medium lemons, juiced
• ¼ jalapeno, deseeded
• Liquid stevia, to taste
Blend all ingredients at high speed and add to your chopped salad.
Cucumber & Sprouts Dressing
• 1 large hothouse cucumber, or 2 – 3 Kirby cucumbers
• 2 garlic cloves, minced
• ½ pint of alfalfa, or broccoli sprouts
• 2 medium lemons, juiced
• Sea salt and pepper to taste
Blend all ingredients at high speed and add to your chopped salad.
Zucchini Hummus Dressing
• 2 medium zucchini, peeled and chopped
• 3 tbsp tahini
• 2 – 3 garlic cloves, minced
• 2 medium lemons, juiced
• Sea salt and pepper to taste
• 1 handful parsley
• 1 tbsp za’atar seasoning (optional)
Blend all ingredients at high speed, adding water for desired consistency.
