LLAT Jan 24 Salad Recipes

20 UNIQUE, DELICIOUS
& INCREDIBLY NUTRITIOUS

SALAD RECIPES
Easy New Plant-Based Recipes Featuring
The Most Potent Superfoods for Your Health
Copyright © 2024 The Art of Anti-Aging, LLC, All Rights Reserved.

www.theartofantiaging.com
No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form
or by any means, electronic, mechanical, photocopying, recording or otherwise without the written
permission of the publisher.
Publisher: The Art of Anti-Aging, LLC
Disclaimer: For educational use only. The entire contents of the book are based upon research conducted
by the author, unless noted otherwise. This book and the information contained within are not intended
to diagnose or prescribe for medical or psychological conditions nor to claim to prevent, treat, mitigate
or cure such conditions. The author and publisher are not recommending specific products as treatment
of disease. This information should not replace the opinions of a medical professional. These statements
have not been evaluated by the Food and Drug Administration.
22 Top Experts Reveal the Simple and Most Effective Secrets to Look & Feel Younger
Now, Avoid Disease, and Live Long
In The Live Long & THRIVE Summit, you are about to discover the proven most
effective yet largely unknown natural steps you must take to look and feel your best,
avoid and overcome disease, and live long and thrive.
Each of the 22 interviews truly holds the potential to

change your life, so you don’t want to miss a moment of
this once-in-a-lifetime online event!
And to start things off, in this recipe guide, you’re about to discover 20
mouthwatering and easy-to-prepare new salad recipes that feed your body many
of nature’s most potent superfoods. Say goodbye to the same-old boring salads and
hello to the extraordinary!
Please DO share this free report guide with loved ones!
"What steps should you take that will make the most
powerful difference in how long and well you live?
Proven steps that -- with so much misleading health
nonsense 'crowding the airwaves' out there -- most people
are largely unaware of?
That's exactly what you're going to gain clarity on in The
Live Long & THRIVE Summit. My good friend and natural
health veteran, Brian Vaszily, is an outstanding host, what
you’ll learn is essential as it gets, so be sure to listen closely
to this important online event!”
Dr. Joel Fuhrman

World-Renowned M.D., 7-Time NY Times Bestselling Author
How Do YOU Really Feel
About the Following?
Hello, Brian Vaszily here, founder of The Art of Anti-

Aging, where over 1,000,000 people in their “middle
years” and “golden years” have signed up for our
healthy aging insider insights. I’m also your host for
The Live Long & THRIVE Summit: The Proven Best
Healthy Aging & Longevity Steps of All, and a health
researcher and bestselling author who others have
called a “leading voice” in the natural health world
for nearly 25 years.
And before diving into this special report, please
see how you feel about the following…
Here at The Art of Anti-Aging, the “anti” means
we’re against all the destructive lies about getting
older out there that equate hitting your 30s, 40s,
50s, 60s and beyond, with becoming increasingly
undesirable, incapable, doomed to suffering and
disease, and “over the hill.”
We’re against all the toxic “solutions” and toxic
thinking so often pushed on people by the Big
Cosmetic, Big Food, and Big Pharmaceutical
industries, who so often play upon those destructive
aging lies and manipulate people through fear.
Instead, we are certain that when you take the right
steps, your “middle years” and “golden years” will
truly be your best years. Brian Vaszily, Founder
And we are 100% committed to providing you with the proven most effective health and wellness steps
to achieve that… to look your best, feel amazing, avoid and overcome disease, live a long life, and thrive
while doing it.
If our mission sounds worthwhile to you, welcome to our positive and supportive community. 
CLARITY on What Will Make the Biggest
Impact on YOUR Health and Life
There’s an overwhelming amount of health info out there in online events, blogs, articles, and more. And it
all presents two very big problems that frustrate and even mislead many people.
One, so much of it is not evidence-based from sources you can trust.
Two, it causes serious confusion, because people are unclear on what steps to invest their precious time
and energy in that will actually make the fastest and most powerful difference in their health and life.
That’s why The Live Long & THRIVE Summit truly may be THE most life-changing and possibly even life-
saving event you ever experience.
You see, in The Live Long & THRIVE Summit, I’m getting straight to the heart of the matter for you. That’s
because I’m gathering 22 of today’s most renowned healthy aging and longevity doctors and researchers,
each from different areas of expertise. And I’m challenging them each to reveal their answers to this one
MISSION-CRITICAL question for you:
“From your unique area of expertise, what are 3 to 5 of the proven most effective steps people are not
yet widely aware of to avoid and possibly even overcome disease, live long, and thrive while doing so?”
YYes, that means you’re getting TOTAL CLARITY on only the most important and effective secrets that will
make the most difference in your health and life.
True, you don’t yet know from which of the 22 top doctors and researchers the insights will come that lead
to the biggest breakthroughs for you in particular.
However, considering these world-renowned experts are each revealing only their proven most powerful
secrets of all, you can be certain those life-changing insights WILL come.
That is why you truly do not want to miss a moment of this unique summit. If you miss even a single expert,
after all, you may well miss that one crucial gem that makes ALL the difference for you. Therefore…
Head here now to sign up for the FREE online Live Long & THRIVE Summit: The Proven Best Healthy
Aging & Longevity Steps of All if you aren’t signed up already and…
Head here to get the COMPLETE recordings
and written transcripts of the entire summit
if you don’t feel you’ll be able to hear all 7
days of this essential event when it airs live,
and to experience it all on your own schedule
when and where YOU choose.
With that noted, the summit actually starts
NOW, with this useful new report….
Table of Contents
Introduction.................................................................................................... 1
Immune-Boosting Tropical Cauliflower Salad with Tangy Pineapple-Lime Dressing ................. 2
Cinnamon-Spiced Immunity Salad with Turmeric Twist and Orange-Cinnamon Dressing ......... 4
Broccoli Powerhouse Quinoa Bowl ...................................................................................... 6
Heart-Healthy Watermelon Sashimi Sushi Bowl .................................................................... 8
Antioxidant Rich Pear & Butternut Squash Chips Salad......................................................... 10
Gut-Healthy Rice Noodle & Tofu Salad with Vietnamese Dressing ........................................12
Mediterranean Bliss Artichoke & Basil Pasta Salad............................................................... 14
Protein Powerhouse Red Pepper & Tempeh Salad with Classic Vegan Dressing.................. 16
Fiber-Fest Roasted Brussels & Sweet Potato Salad .............................................................. 18
Mango-Mint Vitality Salad ................................................................................................. 20
Lemony Asparagus & Tahini Wellness Salad with Nutmeg-Tahini Dressing ............................22
Nutrient-Rich Beetroot & Cashew Pasta Salad .................................................................... 24
Mexican Nutri-Boost Avocado & Tomato Salad ................................................................... 26
Umami Nutrient Fusion Mushroom & Tahini Salad .............................................................. 28
Nutrient-Rich Tahini Cauliflower and Kale Super Salad ................................................ 30

Vitality-Boosting Chickpea & Bulgur Bliss Bowl with Creamy Hummus ............................ 32
Wholesome Tofu & Green Bean Salad with Massaged Kale & Vegan Ranch Dressing .......... 34
Ginger-Infused Anti-Inflammatory Quinoa Salad ........................................................ 36
Antioxidant Burst Bok Choy & Berry Salad ................................................................ 38
Eggplant & Almond Superfood Quinoa Salad ............................................................ 40
20 UNIQUE, DELICIOUS
& INCREDIBLY NUTRITIOUS
SALAD RECIPES
Easy New Plant-Based Recipes Featuring
The Most Potent Superfoods for Your Health
This collection of new chef-created salad recipes opens up a world of flavors to you while nourishing
your body with many of the planet’s most nutrient-dense and healing superfoods. This is all about living
longer and thriving, and what better way to do so than through delicious salads you’ll love that definitely
love you right back!
Each recipe was carefully crafted to “dance in your mouth” – no boring salads here, you’ll enjoy the wide
variety of different tastes and textures.
At the same time, each recipe was created to provide your body a “max dose” of many of nature’s most
potent nutrients. The fruits, veggies, herbs, and spices you’ll be using are jam-packed with vitamins,
minerals, and antioxidants that fight free radicals and boost longevity. The nuts and seeds provide
still more antioxidants along with the healthy fats and proteins your body needs for healthy muscles,
metabolism, skin, and more.
And because everyone's dietary needs are unique, many of these recipes are designed to be vegan and
gluten-free. And if dairy-free, soy-free, or nut-free are important to you, you’re covered as well. Plus,
the dressings are made with healthy oils and natural sweeteners, adding an extra layer of flavor without
compromising your health.
Best of all, these recipes are centered around simplicity and practicality. Whether you're a busy professional
or a home cook, these salads are easy to prepare. That makes very healthy eating an achievable daily goal
and allows you to easily embrace a life full of energy and longevity.
Let's celebrate life with every bite!
20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 1

IMMUNE-BOOSTING
TROPICAL CAULIFLOWER SALAD
with Tangy Pineapple-Lime Dressing
STAR INGREDIENTS:
Cauliflower, Pineapple, Lime, Cilantro
TIMES AND SERVINGS:

Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Servings: 4
INGREDIENTS:
For the Salad: For the Tangy Pineapple-Lime Dressing:
2 cups cauliflower rice, finely grated 1 cup fresh pineapple chunks
1 tablespoon garlic, minced Juice of 1 lime
1 cup cooked green peas, cooked and cooled ½ teaspoon coconut oil
2 cups mixed greens salad ½ teaspoon ground ginger
1/2 cup fresh cilantro leaves, chopped Salt and pepper to taste
1 cup cherry tomatoes, halved
INSTR
1 cup fresh pineapple chunks
1 small yellow bell pepper, cut into thin strips
1/2 cup cashew nuts, lightly toasted
Zest of 1 lime
INSTRUCTIONS:
In a small pan saute the cauliflower rice with minced garlic for 3-5 minutes. Allow
to cool.
In a large mixing bowl, combine the cauliflower-garlic rice, green peas, mixed
greens, and fresh coriander. Gently toss to create a base for the tropical salad.
Add the cherry tomatoes, fresh pineapple chunks, and yellow bell pepper slices.
Sprinkle the toasted cashew nuts over the salad.
To create the tangy pineapple-lime dressing, blend together the fresh pineapple
chunks, lime juice, coconut oil, ground ginger, salt, and pepper. Blend until
smooth and creamy.
Drizzle the pineapple-lime dressing over the salad mixture. Toss everything
together gently, to ensure each ingredient is coated in the dressing.

NUTRITION FACTS

CINNAMON-SPICED
IMMUNITY SALAD
with Turmeric Twist and Orange-Cinnamon Dressing
STAR INGREDIENTS:
Cinnamon, Turmeric, Kale
TIMES AND SERVINGS:

Servings: 4
INGREDIENTS:
For the Turmeric Couscous: For the Orange-Cinnamon Dressing:
2 cups couscous 1/4 cup fresh orange juice
1 tablespoon ground turmeric 2 tablespoons apple cider vinegar
1 teaspoon maple syrup
For the Kale Chips:
1 teaspoon ground cumin
2 cups kale leaves
1/2 teaspoon ground cinnamon
1 tablespoon apple cider vinegar
1/4 teaspoon cayenne pepper (adjust to taste)
For the Salad: Salt and pepper to taste
1 cup carrot, thinly grated
1/2 cup radishes, thinly sliced
1/4 cup pickled red onion
1/2 cup almonds, lightly toasted & coarsely chopped
INSTRUCTIONS:
Prepare the Couscous: Cook the couscous according to the package instructions, adding turmeric
to the cooking water for a golden color and to add flavor. Fluff the couscous with a fork after
cooking and let it cool to room temperature.
Make the Kale Chips: Preheat the oven to 350°F. De-stem the leaves and tear them into bite-sized
pieces. Toss the torn kale leaves with apple cider vinegar and a pinch of salt. Spread them in a
single layer on a baking sheet and bake for about 10 minutes, or until crispy. Set aside to cool.
Prepare the Orange-Cinnamon Dressing: In a small bowl, whisk together the fresh orange juice,
apple cider vinegar, maple syrup, ground cumin, ground cinnamon, cayenne pepper, salt, and
pepper. Taste and adjust the seasoning as needed.
Assemble the Salad: In a large mixing bowl, combine the turmeric couscous, kale chips, carrot,
radishes, pickled red onion, and chopped almonds. Toss gently to distribute the ingredients evenly.
Drizzle the dressing over the salad mixture. Gently toss everything together.

NUTRITION FACTS

BROCCOLI POWERHOUSE
QUINOA BOWL
STAR INGREDIENTS:
Broccoli, Quinoa, Cranberries, Chives
TIMES AND SERVINGS:

Servings: 4
INGREDIENTS:
For the Marinated Tofu: For the Salad:
½ block firm tofu, cubed 1 cup quinoa
1 tablespoon balsamic vinegar 2 cups fresh baby spinach leaves, chopped
1 teaspoon low-sodium soy sauce 2 cups broccoli florets
1 teaspoon maple syrup 1 ripe avocado, diced
1 teaspoon garlic powder 1/2 cup dried cranberries
1 teaspoon smoked paprika 1/4 cup chives, chopped
2 tablespoons flax seeds
Juice of 1 lemon
Salt and pepper to taste
INSTRUCTIONS:
Marinate the Tofu: Preheat the oven to 400°F. In a bowl, combine cubed tofu with
balsamic vinegar, soy sauce, maple syrup, garlic powder, and smoked paprika. Allow
the tofu to marinate for at least 15 minutes to absorb the flavors. Place the marinated
tofu cubes on a parchment paper lined baking sheet. Bake the tofu for 25 minutes or
until browned and crispy.
Prepare the Quinoa: Cook the quinoa according to package instructions. Once
cooked, fluff it with a fork and allow it to cool completely.
Blanch the Broccoli: Cut the florets into bite-sized pieces. Bring a pot of water to a
boil and add the broccoli. Blanch for about 2-3 minutes, then transfer to a bowl of ice
water to stop the cooking process. Drain and pat dry.
Assemble the Salad: In a large mixing bowl, combine the quinoa, baby spinach,
broccoli, avocado, marinated tofu, dried cranberries, chives, and flax seeds.
Add the lemon juice, season with salt and pepper, and toss the salad.

NUTRITION FACTS

HEART-HEALTHY
SASHIMI SUSHI BOWL
STAR INGREDIENTS:
Kale, Avocado, Nori Seaweed
TIMES AND SERVINGS:

Servings: 4
INGREDIENTS:
For the watermelon sashimi: For the Salad:
1 cup small seedless watermelon, cubed 1½ cups cooked brown rice, cooled to room
1 sheet nori, finely chopped temperature
1 tablespoon soy sauce or tamari 2 cups baby kale
1 teaspoon rice vinegar 1 ripe avocado, sliced
½ teaspoon sesame oil ½ tablespoon pickled ginger
1/4 cup spring onions (green parts), sliced
1 cup cucumber sticks
1 cup carrot ribbons
1/2 cup shelled edamame beans, cooked
1 tablespoon black sesame seeds
3 tablespoons sushi vinegar (optional)
INSTRUCTIONS:
Prepare the Watermelon Sashimi: Preheat the oven to 350°F. Cut off the rind and
dice the watermelon into sashimi-sized pieces (about 1-inch cubes). In a sealable bag,
mix together the nori, soy sauce or tamari, rice vinegar, and sesame oil. Add in the
watermelon pieces and coat on the marinade. Allow the watermelon to marinate for
at least 20 minutes in the refrigerator. Remove the marinated watermelon pieces and
place them on a baking sheet lined with parchment paper. Bake for about 30 minutes,
or until it’s slightly firm, with a fishy texture and the flavors are concentrated. Let the
watermelon sashimi cool completely.
Assemble the Sushi Bowl Salad: In a large serving bowl, start by arranging a base of
brown rice. Drizzle the sushi vinegar over the rice to enhance the sushi flavors.
Place the watermelon sashimi on the rice, together with the baby kale, avocado, pickled
ginger, spring onion, cucumber sticks, carrot ribbons and edamame beans.
Finish by sprinkling black sesame seeds over the top.

NUTRITION FACTS

ANTIOXIDANT RICH
PEAR & BUTTERNUT SQUASH CHIPS SALAD
STAR INGREDIENTS:
Pear, Butternut squash, Mixed greens
TIMES AND SERVINGS:

Servings: 4
INGREDIENTS:
For the Crispy Butternut Squash Chips: For the Salad:
1/2 butternut squash 4 cups mixed greens salad
1 tablespoon sweet paprika 1 cup chickpeas, canned or freshly cooked
Salt and pepper to taste 1/4 cup fresh mint leaves, chopped
1/2 cup almonds, toasted and coarsely chopped
1 1/2 ripe pears, thinly sliced
Balsamic vinegar to taste
INSTRUCTIONS:
Prepare the Crispy Butternut Squash Chips: Preheat the oven (to 350°F) or air fryer
according to the manufacturer's instructions. Peel and thinly slice the butternut
squash into chip-sized pieces. Toss the butternut squash slices with sweet paprika and
salt. Place the seasoned butternut squash slices on a baking sheet in a single layer
and bake in the oven (for about 20-25 minutes) or cook in the air fryer (for about 12-
15 minutes), flipping the slices halfway through, until the chips are crispy and golden
brown. Let them cool before adding to the salad.
In a large salad bowl, combine the mixed salad leaves, chickpeas, crispy butternut
squash chips, pear slices, fresh mint and toasted almonds.
Drizzle the balsamic vinegar over the salad mixture, allowing the flavors to meld and
season with salt and pepper.

NUTRITION FACTS

GUT-HEALTHY
RICE NOODLE & TOFU SALAD
with Vietnamese Dressing
STAR INGREDIENTS:
Coriander, Basil, Mint, Ginger
TIMES AND SERVINGS:

Servings: 4
INGREDIENTS:
For the Salad: Lime wedges, for serving
6 oz (170 g) vermicelli rice noodles 1 cup soybean sprouts
½ block firm tofu
For the Dressing:
2 cups romaine lettuce leaves, shredded
4 tablespoons low-sodium tamari sauce (or soy
1 medium carrot, shredded sauce)
1 medium cucumber, shredded Juice of 1 lime
3 spring onions (green parts), shredded 3 tablespoons rice vinegar
1/4 cup fresh coriander leaves ½ tablespoon sesame oil
1/4 cup fresh basil leaves 1 tablespoon coconut sugar
1/4 cup fresh mint leaves 3 tablespoons warm water
1 red chili, thinly sliced 1 teaspoon grated ginger
1/4 cup crushed peanuts
INSTRUCTIONS:
In a small bowl, whisk together tamari sauce, lime juice, rice vinegar, sesame oil, coconut
sugar, warm water, and grated ginger until the sugar is dissolved.
Prepare the tofu: Preheat a skillet over medium-high heat. Toss the cubed tofu in 3
tablespoons of the dressing and coat evenly. Cook for about 3-4 minutes on each side,
until the tofu is golden brown and slightly crispy. Set aside.
Cook the noodles according to package directions; rinse with cold water, and drain well.
In a large mixing bowl, combine the vermicelli noodles, lettuce, carrot, cucumber, tofu,
spring onion, fresh coriander, basil, and mint leaves.
Pour the prepared dressing over the salad and mix well.
Top the salad with red chili, crushed peanuts, lime wedges, and soybean sprouts.

NUTRITION FACTS

MEDITERRANEAN BLISS
ARTICHOKE & BASIL PASTA SALAD
STAR INGREDIENTS:
Artichoke, Basil, Tomatoes
TIMES AND SERVINGS:

Cook time: -
Servings: 4
INGREDIENTS:
11/2 cups red lentil penne pasta, cooked & cooled 1/4 cup pistachios, lightly toasted and chopped
1 cup fresh basil leaves 1/4 red onion, thinly sliced
1 cup red lettuce, chopped 1/4 cup vegan feta cheese, crumbled
1 cup cherry tomatoes, halved ½ tablespoon extra virgin olive oil
1 cup artichoke hearts, canned or freshly cooked Salt and pepper to taste
1/2 cup pitted Kalamata olives, sliced
INSTRUCTIONS:
In a large mixing bowl, combine the lentil pasta, fresh basil, red lettuce, cherry tomatoes,
artichoke hearts, Kalamata olives, and red onion.
Add a drizzle of olive oil, season with salt and pepper and toss all together.
Top the mediterranean salad with toasted pistachios and crumbled vegan feta cheese.

NUTRITION FACTS

PROTEIN POWERHOUSE
RED PEPPER & TEMPEH SALAD
with Classic Vegan Dressing
STAR INGREDIENTS:
Red bell pepper, Tempeh, Cashews
TIMES AND SERVINGS:

Servings: 4
INGREDIENTS:
For the Red Spicy Tempeh: For the Coleslaw Salad:
8 oz (225g) tempeh, sliced into triangles 2 cups red cabbage, shredded
1 roasted red bell pepper, from a jar or freshly 2 cups white cabbage, shredded
roasted 1 large carrot, shredded
3 tablespoons hot sauce 1/2 cup kimchi
1/2 teaspoon smoked paprika 1 cucumber, peeled into ribbons
1 tablespoon tomato paste 1 ripe avocado, sliced
1 tablespoon balsamic vinegar
1/2 teaspoon garlic powder For the Coleslaw Vegan Dressing:
1/2 teaspoon onion powder 1 cup raw cashews* (soaked in very hot water 1
hour, or in cool water 6 hours or overnight)
1 tablespoon maple syrup
1/3 cup water
Pinch of salt
1 tablespoon Dijon Mustard
2 tablespoons nutritional yeast
INSTRUCTIONS:
Prepare the Red Spicy Tempeh: In a blender or food processor, combine hot sauce, roasted red
bell pepper, garlic powder, onion powder, smoked paprika, tomato paste, balsamic vinegar, maple
syrup, and a pinch of salt. Blend until smooth. Place the tempeh slices in a shallow dish and pour
the marinade over them. Ensure that each piece is coated with the marinade. Let the tempeh
marinate for at least 30 minutes, or longer, for a more intense flavor.
Cook the Tempeh: Preheat a skillet over medium-high heat. Add a bit of cooking spray. Cook the
marinated tempeh for about 3-4 minutes on each side, until it's nicely browned and caramelized.
Set aside.
Prepare the dressing: Soak cashews. Drain thoroughly and add to a high-speed blender along with
water, mustard, apple cider vinegar, nutritional yeast, and salt.
Assemble the Salad: In a large mixing bowl, combine red and white cabbage, carrot, kimchi,
cucumber, and avocado slices to the bowl. Add the red spicy tempeh, and tip the dressing into the
bowl, and mix everything together until well combined.

NUTRITION FACTS

FIBER-FEST
BRUSSELS & SWEET POTATO SALAD
STAR INGREDIENTS:
Brussels Sprouts, Dijon mustard, Chickpeas,
Sweet Potatoes
TIMES AND SERVINGS:

Servings: 4
INGREDIENTS:
For the Roasted Dijon Brussels Sprouts: 1 tablespoon dried rosemary
2 cups Brussels sprouts, trimmed and halved 1/2 teaspoon garlic powder
2 tablespoons Dijon mustard 1/2 teaspoon smoked paprika
½ teaspoon extra virgin olive oil Salt and pepper to taste
For the Salad:
For the Roasted Chickpeas and Sweet Potato: 4 cups arugula/rocket leaves
1 cup chickpeas, soaked overnight 1/4 cup pepita seeds
1 cup sweet potato, peeled and cut into 1/2-inch Fresh dill (for garnish)
pieces Balsamic glaze to taste
1/2 teaspoon extra virgin olive oil
INSTRUCTIONS:
Preheat the oven to 400°F (200°C).
Prepare the roasted Dijon Brussels sprouts: In a small bowl, whisk together olive oil, Dijon mustard,
salt, and pepper. Spread the Brussels sprouts on a baking sheet in a single layer. Brush the Brussels
sprouts with the Dijon mixture. Roast in the preheated oven for about 20-25 minutes or until they
are crispy and golden brown. Set aside.
Prepare the crispy chickpeas and roasted sweet potatoes: Soak chickpeas overnight. Rinse, drain
and dry with a clean towel. In a bowl, toss the chickpeas and the sweet potato slices with olive
oil, rosemary, garlic powder, smoked paprika, salt, and pepper. Spread the chickpeas and sweet
potatoes on a baking sheet in a single layer. Roast the chickpeas in the preheated oven for about
15-20 minutes, shaking the pan occasionally, until they are crispy; and the sweet potatoes for
about 20-25 minutes until brown and tender. Set aside.
Assemble the Autumn Salad: In a large mixing bowl, add the arugula/rocket leaves, the roasted
Dijon Brussels sprouts, crispy chickpeas, and roasted sweet potatoes.
Drizzle the salad with the glazed balsamic and toss to combine all the ingredients.
Sprinkle pepita seeds over the salad and garnish with fresh dill.

NUTRITION FACTS

MANGO-MINT
VITALITY SALAD
STAR INGREDIENTS:
Mango, Mint
TIMES AND SERVINGS:

Cook time: -
Servings: 4
INGREDIENTS:
For the Salad: For the Mango-Mint Dressing:
1 red bell pepper, sliced 1 ripe mango, cut into small cubes
1 cup red kidney beans, canned or cooked & drained 1/2 teaspoon extra virgin olive oil
1 cup cherry tomatoes, halved 2 tablespoons apple cider vinegar
1 cup carrot, thinly grated 2 tablespoons fresh mint, minced
1 ripe mango, peeled, pitted, and diced Salt to taste
1 cup sweet corn kernels, canned or fresh
1 yellow bell pepper, sliced
4 cups romaine lettuce, chopped
2 stalks celery, sliced
1 cup red cabbage, shredded
1/2 cup red onion, thinly sliced
INSTRUCTIONS:
In a big bowl, add ingredients following the rainbow pattern: red bell pepper, cherry tomatoes, and
kidney beans; carrot and mango; yellow bell pepper and corn kernels; romaine lettuce and celery;
purple cabbage and red onion.
Prepare the Dressing: Add the mango, olive oil, apple cider vinegar, mint, and a pinch of salt to a
food processor or blender. Puree until silky smooth.
Drizzle the mango-mint dressing over the top of the salad.

NUTRITION FACTS

LEMONY ASPARAGUS & TAHINI
WELLNESS SALAD
with Nutmeg-Tahini Dressing
STAR INGREDIENTS:
Asparagus, Lemon, Nutmeg, Tahini
TIMES AND SERVINGS:

Servings: 4
INGREDIENTS:
For the Salad: For the Nutmeg-Tahini Dressing:
1 bunch asparagus, trimmed 1/4 cup tahini
1 tablespoon fresh lemon juice 1/2 teaspoon ground nutmeg
1 teaspoon lemon zest Juice of 1 lemon
1 cup barley, cooked and cooled 2 tablespoons water (adjust for desired
2 cups fresh spinach leaves, finely chopped consistency)
1/4 cup fresh parsley, finely chopped 1 teaspoon ground garlic
1 cup green peas, fresh or thawed if frozen 1/4 teaspoon ground cayenne pepper
1/2 cup cashews, lightly toasted and chopped Salt to taste
1 tablespoon chia seeds
INSTRUCTIONS:
Prepare the Sautéed Asparagus: Heat a skillet over medium heat. Add a bit of cooking spray. Sauté
the trimmed asparagus spears with lemon juice and lemon zest for about 5-7 minutes until they
are tender and slightly charred. Season with a pinch of salt and pepper. Set aside.
Prepare the Tahini-Lemon Dressing: In a small bowl, whisk together the tahini, lemon juice, lemon
zest, water, ground garlic, salt, and pepper. Adjust the consistency with more water if needed. Set
aside.
In a large mixing bowl, combine the barley, spinach, parsley, asparagus, and green peas.
Drizzle the tahini-lemon dressing over the salad, toss all the ingredients and let the flavors mingle.
To finish, sprinkle the chopped cashews and chia seeds on top.

NUTRITION FACTS

NUTRIENT-RICH
BEETROOT & CASHEW PASTA SALAD
STAR INGREDIENTS:
Beetroots, Cashews
TIMES AND SERVINGS:

Cook time: -
Servings: 4
INGREDIENTS:
For the Creamy Beetroot Sauce: For the Salad:
2 medium cooked beetroot, peeled and chopped 11/2 cups whole-wheat fusili pasta, cooked and
1/2 cup unsweetened soy milk cooled
1/4 cup nutritional yeast 1 cup purple cabbage, shredded
1/4 cup cashews, soaked and drained 2 cups red lettuce, torn into bite-sized pieces
Salt and pepper to taste 1 cup radishes, sliced
1/2 cup pickled red onion
Fresh small mint leaves
1/4 cup pomegranate seeds
2 tablespoons white sesame seeds
1/4 cup vegan feta cheese, crumbled
INSTRUCTIONS:
Prepare the Creamy Beetroot Sauce: In a blender, combine the cooked beetroot, unsweetened soy
milk, nutritional yeast, soaked cashews, salt, and pepper. Blend until smooth and creamy. Adjust
the consistency by adding water if needed. Set aside.
In a large mixing bowl, combine the whole-wheat fusilli pasta with the prepared creamy beetroot
sauce. Toss until the pasta is evenly coated.
Add shredded purple cabbage, red lettuce, radishes, and pickled red onion. Toss again to ensure
even distribution of all the ingredients.
Sprinkle chopped fresh mint leaves, pomegranate seeds, white sesame seeds, and crumbled vegan
feta over the salad.

NUTRITION FACTS

MEXICAN NUTRI-BOOST
AVOCADO & TOMATO SALAD
STAR INGREDIENTS:
Tomatoes, Coriander, Lime, Avocado
TIMES AND SERVINGS:

Cook time: -
Servings: 4
INGREDIENTS:
For the Pico de Gallo: For the Salad:
3/4 cup ripe vine tomatoes, finely diced 4 cups butterhead lettuce, chopped
1/4 red onion, finely diced 1 cup brown rice, cooked and cooled
1/4 cup fresh coriander leaves, finely chopped 1 can black beans, drained and rinsed
1 teaspoon fresh jalapeño, finely chopped 1/2 cup roasted mixed bell peppers, sliced
1 tablespoon fresh lime juice 1/2 cup sweet corn kernels, fresh, canned, or
Salt to taste thawed if frozen
1/4 cup fresh coriander leaves, chopped
For the Guacamole:
1 tablespoon pickled jalapeños, sliced
1 ripe avocado, mashed
Juice of 2 limes
1 garlic clove, minced
1 tablespoon fresh lime juice
Salt to taste
INSTRUCTIONS:
Prepare the Pico de Gallo: Add the tomatoes, red onion, cilantro, jalapeño, lime juice, salt and
pepper to a bowl. Stir everything together. Set aside.
Prepare the Guacamole: In a small bowl add mashed avocado, garlic, lime juice and salt. Mix
everything well and set aside.
In a large bowl add the butterhead lettuce to create a base. Next, add brown rice, black beans,
mixed bell peppers and sweet corn.
Spoon pico de gallo over the rice and beans, add a generous amount of guacamole in the middle
of the salad and scatter pickled jalapeño slices all over.
Finish by squeezing lime juice over the salad and sprinkle fresh coriander leaves on top.

NUTRITION FACTS

UMAMI NUTRIENT FUSION
MUSHROOM & TAHINI SALAD
STAR INGREDIENTS:
Mushrooms, Miso, Tahini
TIMES AND SERVINGS:

Cook time: -
Servings: 4
INGREDIENTS:
For the Vegan Parmesan Cheese: For the Button Miso-Tahini Dressing:
1/2 cup sunflower seeds, slightly toasted 1/4 cup tahini
1 teaspoon ground turmeric 1 teaspoon white miso paste
2 tablespoons nutritional yeast 1/2 cup button mushrooms, sautéed in water
Salt and pepper to taste 3 tablespoons warm water
For the Salad: 1 tablespoon apple cider vinegar
4 cups arugula/rocket leaves 1/2 teaspoon garlic, minced
1 cup green lentils, cooked and cooled Salt and pepper to taste
2 cups sliced button mushrooms, thinly sliced
1 green apple, thinly sliced
2 shallots, thinly sliced
1/2 cup walnuts, chopped
INSTRUCTIONS:
Prepare the Vegan Parmesan Cheese: In a food processor, combine sunflower seeds, nutritional
yeast, ground turmeric, salt, and pepper. Pulse until the mixture resembles coarse crumbs. Set
aside.
Prepare the Miso Tahini Dressing: In a food processor or a high-speed blender, pulse all dressing
ingredients until the mixture is smooth and well-emulsified.
Assemble the Salad Base: In a large mixing bowl, combine the arugula/rocket leaves, green lentils,
mushrooms, green apple slices, shallots, and chopped walnuts.
Drizzle the miso tahini dressing over the salad, letting its creamy flavors coat the ingredients.
Sprinkle the prepared vegan parmesan cheese over the salad for an umami-rich kick.

NUTRITION FACTS

NUTRIENT-RICH
TAHINI CAULIFLOWER & KALE SALAD
STAR INGREDIENTS:
Cauliflower, Tahini, Garlic, Kale
TIMES AND SERVINGS:

Servings: 4
INGREDIENTS:
For the Garlic-Tahini Cauliflower: For the Salad:
1 medium head cauliflower, cut into florets 4 cups baby kale leaves
3 tablespoons tahini 1 can (15 oz) white beans, drained and rinsed
1 tablespoon warm water 1/2 cup radishes, sliced
1 clove garlic, minced 1/2 cup sun-dried tomatoes, chopped
Salt to taste 1/4 cup pine nuts
1/4 cup chives, finely chopped
2 tablespoons extra-virgin olive oil
INSTRUCTIONS:
Roast the Garlic-Tahini Cauliflower: Preheat the oven to 400°F (200°C). In a bowl, mix tahini with
water, minced garlic, and salt. Brush the cauliflower florets until well coated. Spread the cauliflower
on a baking sheet and roast in the preheated oven for about 20-25 minutes or until tender and
slightly crispy. Let them cool.
In a large bowl, combine the baby kale leaves, roasted tahini cauliflower, white beans, radishes,
and sun-dried tomatoes.
Add extra virgin-olive oil and toss until all the ingredients are well combined.
Finish by adding chives and pine nuts on top.

NUTRITION FACTS

VITALITY-BOOSTING
CHICKPEA & BULGUR BLISS BOWL
with Creamy Hummus
STAR INGREDIENTS:
Chickpeas, Bulgur, Mixed Leaves
TIMES AND SERVINGS:

Cook time: -
Servings: 4
INGREDIENTS:
For the Hummus: For the Salad:
1 can chickpeas, canned or freshly cooked 4 cups mixed leaves
1 garlic clove 2 cups bulgur, cooked and cooled
2 tablespoons tahini 2 stalks celery, finely chopped
Juice of 1 lemon 1 carrot, peeled into thin ribbons
3 tablespoons aquafaba 1/2 cup fresh parsley leaves, chopped
Salt and pepper to taste 1 cup heirloom tomatoes, diced
Juice of 1 lemon
1 tablespoon extra-virgin olive oil
Salt to taste
INSTRUCTIONS:
Prepare the Hummus: In a food processor, combine chickpeas, garlic, tahini, lemon juice, and
aquafaba. Pulse until the mixture is creamy and smooth. Adjust the consistency by adding
aquafaba if needed. Set aside.
In a large mixing bowl, combine mixed leaves, bulgur, celery, carrot, parsley, and heirloom
tomatoes.
Add extra-virgin olive oil, season with salt and toss gently.
Finish by adding a generous amount of hummus right in the middle of the salad.

NUTRITION FACTS

WHOLESOME
TOFU & GREEN BEAN SALAD
with Massaged Kale & Vegan Ranch Dressing
STAR INGREDIENTS:
Tofu, Green Beans, Kale
TIMES AND SERVINGS:

Servings: 4
INGREDIENTS:
For the Baked Tofu: For the Salad:
1/2 block firm tofu, cubed 1 cup green beans, trimmed
3 tablespoons soy sauce 1 oz (250g) baby potatoes
1 tablespoon cornstarch
For the Vegan Ranch Dressing:
1 tablespoon ground onion
1/2 cup unsweetened soy yogurt
1 teaspoon ground nutmeg
1 tablespoon lemon zest
1 teaspoon freshly ground black pepper
1 teaspoon celery seeds
For the Massaged Kale: 1 tablespoon Dijon mustard
4 cups kale leaves, destemmed and torn into bite- 3 tablespoons fresh dill, chopped
sized pieces Salt and pepper to taste
1 tablespoon extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon salt
INSTRUCTIONS:
Prepare the Baked Tofu: Preheat the oven to 400°F (200°C). In a sealable bag, mix together soy
sauce, cornstarch, ground onion, nutmeg, and black pepper. Add in the tofu cubes and coat on the
marinade. Allow the tofu to marinate for at least 10 minutes. Prepare a baking sheet lined with
parchment paper. Arrange the tofu cubes on the baking sheet in an even layer and bake for about
25 minutes, until the tofu reaches your desired level of crispiness.
Cook the Green Beans and Baby Potatoes: In a large medium saucepan, boil the potatoes for about
10-15 minutes, until tender but not completely cooked. Add the green beans to the saucepan and
continue to cook for about 3 more minutes, until the beans are crisp. Drain the vegetables and
place them immediately in a prepared bowl with cold water and ice cubes for 3 minutes to stop
the cooking process. Drain again and set aside.
Prepare the massaged Kale: Add kale to a large bowl and top with extra-virgin olive oil, lemon
juice and salt. Then massage with clean hands for about 3 minutes. The idea is to break down the
fibrous texture and make it more tender.
continued on next page

Prepare the Creamy Dressing: Add all dressing ingredients to a jar and shake vigorously until
completely combined. Adjust the consistency with more warm water if needed. Set aside.
Assemble the Salad: In a large mixing bowl, combine the massaged kale, green beans, baby
potatoes, and baked tofu.
Add the creamy dressing over the salad and toss gently to coat all the ingredients.
NUTRITION FACTS

GINGER-INFUSED
ANTI-INFLAMMATORY QUINOA SALAD
STAR INGREDIENTS:
Quinoa, Cucumbers, Avocado, Ginger
TIMES AND SERVINGS:

Servings: 4
INGREDIENTS:
For the Crispy Quinoa: For the Salad:
1 cup quinoa, cooked 2 large cucumbers, thinly sliced
1 tablespoon extra-virgin olive oil 1 cup romaine lettuce leaves, shredded
Salt to taste 1/2 red onion, thinly sliced
For a quick & simple Peanut Rayu, try this: 1 ripe avocado, sliced
1/2 cup crushed peanuts 2 tablespoons peanut rayu (peanut-infused spicy
dressing)
2 tablespoons chili oil
2 tablespoons apple cider vinegar
1 teaspoon minced garlic
1 teaspoon ginger, freshly grated
1 tablespoon soy sauce
1 tablespoon dried oregano
Mix together, & adjust to taste!
INSTRUCTIONS:
Prepare the crispy quinoa: Preheat the oven to 375°F. In a medium bowl mix together the quinoa
with olive oil and salt until the quinoa is coated. Spread the quinoa in a single layer on a parchment
lined baking sheet. Bake for about 25 minutes, stirring every 10 minutes to cook evenly, until the
quinoa is crispy.
Whisk together peanut rayu, apple cider vinegar, ginger, salt and pepper in a small bowl.
Add cucumbers, lettuce, crispy quinoa, onions, and avocado to a medium bowl.
Drizzle the peanut rayu mix over the salad, then gently toss all the ingredients to distribute the
flavors evenly.
Sprinkle dried oregano and season with salt and pepper.

NUTRITION FACTS

ANTIOXIDANT BURST
BOK CHOY & BERRY SALAD
STAR INGREDIENTS:
Bok choy, Edamame beans, Blueberries,
Strawberries
TIMES AND SERVINGS:

Cook time: -
Servings: 4
INGREDIENTS:
For the Salad:
4 cups bok choy leaves, thinly chopped
1 cup edamame beans, cooked and cooled
1 cup fresh blueberries
1 cup fresh strawberries, hulled and quartered
1 ripe avocado, diced
1/2 cup pecan walnuts, halved
Glaze balsamic to taste
INSTRUCTIONS:
In a large bowl, combine the bok choy, edamame beans, blueberries, strawberries, avocado, and
pecan walnuts. Toss all the ingredients.
Drizzle glaze balsamic over the salad and season with salt and pepper.

NUTRITION FACTS

EGGPLANT & ALMOND
SUPERFOOD QUINOA SALAD
STAR INGREDIENTS:
Curry Powder, Quinoa, Mixed greens, Almonds
TIMES AND SERVINGS:

Servings: 4
INGREDIENTS:
For the Roasted Curry Eggplant: For the Salad:
1 medium eggplant, cut into bite-sized cubes 4 cups mixed spinach and arugula
2 tablespoons water 1 cup red quinoa, cooked and cooled
2 tablespoons curry powder Fresh basil leaves, torn
1/2 cup almonds, toasted and chopped
3 tablespoons extra-virgin olive oil
INSTRUCTIONS:
Preheat and Bake the Curry Eggplant: Preheat the oven to 400°F (200°C). In a bowl, whisk curry
powder with water. Toss the eggplant cubes with the mixture until well coated. Spread the
eggplant on a baking sheet and bake for about 20-25 minutes or until the eggplant is tender and
brown. Let them cool.
In a large mixing bowl, combine the mixed spinach and arugula leaves. Then add the red quinoa,
roasted curry eggplant cubes, basil leaves, and toasted almonds.
Add olive oil, salt and pepper, and toss to combine.

NUTRITION FACTS

As you can see, these recipes offer more than just a culinary experience. They’re also a pathway to a
healthier, more fulfilling life with each being a testament to the power of wholesome, natural ingredients
to transform our health and well-being.
By integrating these recipes into your daily routine, you're taking a significant step towards a lifestyle that
prioritizes health and longevity. Remember, the journey to a better you starts with what you put on your
plate. Let these salads be your guide to a more vibrant, energetic, and youthful existence. Embrace this
journey with enthusiasm and enjoy every flavorful, nutritious bite along the way!
If you appreciate these delicious new salad recipes designed to help you live long and thrive, you are
going to LOVE…

Now, Get Ready for THE Most
Life-Changing Health Secrets of All...
So again, here at The Art of Anti-Aging, the “anti” means we’re against all the destructive lies about
getting older out there that equate hitting your 30s, 40s, 50s, 60s and beyond with becoming increasingly
undesirable, incapable, doomed to suffering and disease, and “over the hill.”
We’re against all the toxic “solutions” and toxic thinking being pushed on people by certain powers-
that-be who so often play upon those destructive aging lies and manipulate people through fear and
even “convenience.”
Instead, we are certain that when you take the right steps, your “middle years” and “golden years” will
truly be your best years.
And we are 100% committed to providing you the proven most effective health and wellness steps to
achieve that... to look and feel your best, avoid and overcome disease, live a long life, and thrive while
doing it.
The special report was just a small taste of that (and please DO share this report with family and friends)...
…Whereas the online Live Long & THRIVE Summit: The Proven Best Healthy Aging & Longevity Steps of
All truly is the PINNACLE of our mission.
Because you’re about to get total clarity on the simple and MOST EFFECTIVE secrets you can put into
play in your life starting right now to look and feel your best, avoid and even overcome disease, live a
long life, and thrive while doing it…
From 22 of the world’s most renowned and trusted anti-aging and longevity doctors and researchers.
Head here now to sign up for the FREE online Live Long & THRIVE Summit: The Proven Best Healthy Aging
& Longevity Steps of All if you aren’t signed up already and…
Head here to get the COMPLETE recordings and written transcripts of the entire summit if you don’t feel
you’ll be able to hear all 7 days of this essential event when it airs live, and to experience it all on your
own schedule when and where YOU choose.
"Highly effective strategies for preventing disease and
promoting a long and healthy life should be part of our
common knowledge, but unfortunately, that is not the
case. In The Live Long & THRIVE Summit, you'll have the
opportunity to uncover these crucial insights. The event is
hosted by my dear friend and experienced natural health
researcher, Brian Vaszily, known for his talent in eliciting
the most valuable information from his interviewees
and for making the journey enjoyable, actionable, and
ultimately transformative!"
Dr. David Perlmutter

World-Renowned Neurologist, 6-Time NY Times Bestselling Author
“My good friend, Brian Vaszily is a master interviewer and

his health events truly deliver on the promise of being
life-changing, sometimes even life-saving, and always
quite enjoyable! In this next creation, he’s about to outdo
himself with what will be one of the most immediately
useful and transformative events you ever attend — The
Live Long & THRIVE Summit. In it, he’s challenging 22
world-renowned doctors and researchers to reveal —
each from their particular discipline — the proven most
effective healthy aging and longevity steps of all that
people are not yet widely aware of. This unique event
will inevitably change lives, and especially if you are over
40, you really don't want to miss this!”
Nick Polizzi
Top Indigenous & Ancient Medicine Researcher and Filmmaker

LLAT Jan 24 Salad Recipes

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

LLAT Jan 24 Salad Recipes

Uploaded by

Copyright:

Available Formats

20 UNIQUE, DELICIOUS

& INCREDIBLY NUTRITIOUS

Copyright © 2024 The Art of Anti-Aging, LLC, All Rights Reserved.

Each of the 22 interviews truly holds the potential to

Please DO share this free report guide with loved ones!

Dr. Joel Fuhrman

Hello, Brian Vaszily here, founder of The Art of Anti-

Immune-Boosting Tropical Cauliflower Salad with Tangy Pineapple-Lime Dressing ................. 2

Broccoli Powerhouse Quinoa Bowl ...................................................................................... 6

Heart-Healthy Watermelon Sashimi Sushi Bowl .................................................................... 8

Antioxidant Rich Pear & Butternut Squash Chips Salad......................................................... 10

Mediterranean Bliss Artichoke & Basil Pasta Salad............................................................... 14

Mango-Mint Vitality Salad ................................................................................................. 20

Nutrient-Rich Beetroot & Cashew Pasta Salad .................................................................... 24

Mexican Nutri-Boost Avocado & Tomato Salad ................................................................... 26

Umami Nutrient Fusion Mushroom & Tahini Salad .............................................................. 28

Nutrient-Rich Tahini Cauliflower and Kale Super Salad ................................................ 30

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 1

TIMES AND SERVINGS:

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 2

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 3

TIMES AND SERVINGS:

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 4

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 5

TIMES AND SERVINGS:

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 6

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 7

TIMES AND SERVINGS:

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 8

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 9

TIMES AND SERVINGS:

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 10

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 11

TIMES AND SERVINGS:

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 12

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 13

TIMES AND SERVINGS:

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 14

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 15

TIMES AND SERVINGS:

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 16

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 17

TIMES AND SERVINGS:

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 18

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 19

TIMES AND SERVINGS:

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 20

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 21

TIMES AND SERVINGS:

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 22

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 23

TIMES AND SERVINGS:

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 24

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 25

TIMES AND SERVINGS:

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 26

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 27

TIMES AND SERVINGS:

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 28

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 29

TIMES AND SERVINGS:

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 30

20 UNIQUE, DELICIOUS & INCREDIBLY NUTRITIOUS SALAD RECIPES 31