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Summer Salad Bowls (and jars!)

Direct from the new S.O.U.P. Cleanse summer menu, today I’m sharing our updated salad options for our soup cleansers. At home, serve them in bowls & on the go serve them in jars! These make the absolute easiest weekday lunches, I suggest choosing two that you prefer and prepping your jars and dressings for the week. You can knock these out in an hour or less giving you zero excuses for healthy lunch. The focus here is on balancing plant-based protein, health fats, fiber, and greens with room for modifications. If you need additional protein, add sauteed salmon or tempeh. If you need additional fat, avocado pairs well with all three. Grab yourself some 32 ounce jars and get prepping this weekend!

Black Lentil & Vegetable Salad Jar 

Serves 2 

1 cup organic black lentils, cooked
1/4 head purple cabbage, finely shredded
1 1/2 cups raw organic broccoli florets
1 medium beet, peeled and sliced thin
2 medium carrots, shredded
4 cups organic arugula
1/4 cup walnuts, chopped

Cook lentils according to directions and place in fridge to completely cool. Prepare raw ingredients. Divide ingredients in halves and layer your two jars in this order: lentils, cabbage, broccoli, beet, carrot, arugula, walnuts. Serve with choice of lemon dijon or detoxifying herb vinaigrette (recipe below).

Edamame Salad Jar 

Serves 2 

1 cup organic edamame (out of pods)
1 large organic red, yellow, or orange bell pepper
1 large or 2 small watermelon radish, peeled and sliced thin on mandolin
1 medium cucumber, diced
1 bunch green onions, thinly sliced
1/4 head green cabbage, shredded
2 cups superfood greens (or combination of chopped arugula, kale, romaine, mache, or dandelion greens)
1/4 cup toasted cashews

Cook edamame according to directions and place in fridge to cool. Prepare raw ingredients. Divide ingredients in halves and layer your two jars in this order: edamame, bell pepper, cucumber, radish, green onion, cabbage, superfood greens, and cashews. This one is great with lemon dijon dressing (recipe below) or miso ginger dressing.

Wild Rice, Sweet Potato & Green Apple Salad Jar

Serves 2 

1 cup organic wild rice
1 large sweet potato, peeled and cut into 1 inch cubes
1 medium green apple, cored and cut into small cubes
2 stalks celery, cleaned and diced
4 cups dinosaur kale, washed/massaged and very finely chopped
1/4 cup Kite Hill Vegan Ricotta, broken into small crumbles
1/4 cup toasted almonds, chopped

Cook black wild rice according to package directions and allow to cool in fridge completely after cooking. Preheat oven to 400 degrees. LIne baking sheet with parchment paper. Peel and cut sweet potatoes into 1 inch cubes, sprinkle with sea salt and cinnamon and toss with olive oil. Lay evenly on parchment paper lined baking sheet and bake for approx. 18-20 minutes until fork tender. Remove from oven and cool completely. Prepare raw ingredients, squeeze lemon juice over apple to prevent browning. Divide ingredients in half and layer your two jars in this order: wild rice, sweet potatoes, apples, celery, kale, ricotta, almonds. This one is great with the lemon dijon dressing (recipe below).


Salad Dressings

Detoxifying Herbed Vinaigrette

½ bunch parsley, cleaned and chopped
½ bunch cilantro, cleaned and chopped
½ bunch basil, cleaned
2 garlic cloves, peeled
2 T. Bragg’s apple cider vinegar
pinch of salt
pinch of pepper
½ cup organic extra virgin olive oil


Add all ingredients into a blender or vitamix. Puree until smooth and emulsified. Keep in fridge up to 7 days.


Lemon Citrus Dressing 

Zest & juice of 2 lemons
1 tsp. apple cider vinegar
1 clove garlic, crushed
2 tsp. honey (use coconut nectar if vegan)
1 tsp. Dijon mustard
1/2 tsp. Herbarmare seasoning or sea salt
1/3 cup extra virgin olive oil


Add ingredients to blender and emulsify



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