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• First Harvest Salad with Green Garden Salad Dressing

  

  It’s summertime and that means it’s salad time! We love a big meal-sized salad anytime of the year, but there is something extra special about riding our cruiser bikes down to the farmer’s market and bringing home fresh greens and herbs.

• Zesty Lime Fish Tacos with Cucumber Radish Salsa

  

  One of my all-time favorite foods is chips and salsa. In fact, one of my typical indulgences is chips and salsa with a coin-style margarita con sal. Usually, if we eat out at a Mexican restaurant, my entree of choice is a fish taco (grilled not fried, sub the cheese for avocado) on either a corn tortilla or lettuce wrap. Check out the recipe below, if you’re not cleansing.

• The Big Island Salad

  

  One of the staples of the Conscious Cleanse eating plan are great big meal-sized salads! When the weather heats up, standing over a hot stove to cook a meal is not ideal. So we wanted to share some of our favorite summertime salad recipes with you today! We love salads, but it’s easy to get tired of the same old salad day in and day out. The best way to keep coming back for more greens is to get creative with the salad dressing and toppings! All these salads use flavorful dressings plus unique and tasty toppings to upgrade your summer salad experience. This brand new recipe that’s exclusive to our online cleanse program. That’s right – if you become a Conscious Cleanse On Demand member, you’ll get access to recipes that are available just to YOU!

• Salad of Abundance with Sunflower Vinaigrette

  

  Spring is here for those of us in the Northern Hemisphere, and that means the start of fresh veggie season! Yay! We love going to our local farmer’s market and seeing all the delicious fresh produce available. And what better way to use that fresh bounty of seasonal vegetables than to make a big, beautiful, meal-sized salad? Here at the Conscious Cleanse, meal-sized salads are not your average skimpy side salad, but a salad big and bountiful enough to leave you feeling full and satisfied. This salad is filled with fresh greens, colorful veggies, sprouts, a creamy salad dressing, and your favorite plant or animal protein. It truly looks and tastes like the definition of abundance! What’s your favorite spring salad ingredient? If you try this recipe, tag us on Facebook or Instagram, we LOVE seeing how our readers make our recipes their own.

• Watermelon Salad with Basil and Halloumi

  

  Salads have a reputation for being bland and boring. This is not how it should be because, in reality, they can be juicy, crispy, vibrant, and delicious – very far from boring. This bright watermelon salad here is a perfect example of an exciting salad. It is juicy and sweet from the watermelon, crunchy from the toasted pumpkin seeds, zingy from the lightly marinated red onions, and has enough substance to stand out as a main meal from the halloumi. In fact, I would never serve this salad as a side dish; it is way too perfect for giving it a supporting role instead of being a hero on its own. In case you wish to keep the salad fully vegan, feel free to swap out the halloumi to firm tofu, the dish might need a little more salt in this case, because tofu tends to be bland compared to salty halloumi. Watermelon Salad with Basil and Halloumi

• Kale & Sweet Potato Super Salad

  

  I love salads, no matter what the weather outside is like. Sunny, windy or snowing – give me a good salad, and I am happy! Salad does not mean a pile of greens and a boring dressing (although, as a side, I do enjoy this type of salad too), salad can be exciting and full of different flavors and textures. One of my favorite greens is kale, and I have already shared an amazing warm kale and chickpea salad with you. Here comes another one, also very winter-appropriate, featuring sweet potatoes and load of other delicious good-for-you ingredients. I always like to make sure I eat as many colorful foods throughout the day as possible. The colors in different plants are different phytonutrients – natural chemicals that help our bodies to fight diseases and stay healthy, and let’s be honest – they just taste amazing. In this salad pretty much all the colors are covered – kale for green, sweet potatoes for orange/yellow, red onion and pomegranate for red, apple for white and black beans, you guessed it, for black – so I can peacefully eat white bread for the rest of the day. Just in case – the last part about white bread was a joke. After a lunch that healthy, I always feel so good that I never crave anything unhealthy. Kale and Sweet Potato Super Salad