Yield: 1 serving

This sophisticated salad works as a side dish or a meal. Its crunchy texture and juicy, sweet-sour flavor is refreshing and satisfying.

Ingredients

• 1 cup chopped romaine lettuce
• 1 cup thinly sliced green or red cabbage
• 1/4 cup shredded carrots
• 1/4 red bell pepper, cut lengthwise into thin strips
• 1 teaspoon sesame oil or extra-virgin olive oil
• 1 tablespoon freshly squeezed lime juice
• 1/8 teaspoon salt
• 1/2 granny smith apple, cut into thin strips (see note)
• 2 tablespoons unsweetened shredded dried coconut
• 2 tablespoons chopped cashews, unsoaked
• 2 tablespoons chopped fresh cilantro

 Equipment

• cutting board
• peeler 
• chef’s knife, 8-inch
• mandoline (optional, for thinly slicing cabbage)
• grater
• measuring cups
• measuring spoons
• citrus juicer or reamer
• medium bowl
• rubber spatula

Put the cabbage, carrots, red bell pepper, sesame oil, lime juice, and salt in a medium bowl and massage gently with your hands to soften. Add the apple, coconut, cashews, and cilantro, and toss to combine. Stored in a sealed container in the refrigerator, Thai Salad will keep for 24 hours.

Note: To cut the apple into thin strips, stack several slices and cut lengthwise into matchsticks. Repeat with the remaining slices.

Grapefruit and Avocado Salad
Yield: 1 serving

Tart grapefruit complements creamy avocado and peppery arugula.

Ingredients

• 1 grapefruit
• 2 cups torn red leaf lettuce
• 1 cup arugula
• 1 tablespoon Lemon-Herb Dressing plus extra for drizzling
• 1/4 avocado, thinly sliced

Equipment

• cutting board
• serrated knife, 5-inch
• salad spinner
• measuring cups
• measuring spoons
• chef’s knife, 8-inch
• medium bowl
• tongs
• serving plate

Using a 5-inch serrated knife, cut off the top and bottom of the grapefruit. Then use the knife to remove the peel and white pith, and separate the grapefruit into segments. Put the red leaf lettuce and arugula in a bowl. Add the dressing and toss gently. Transfer to a serving plate and arrange the grapefruit and avocado on top. Drizzle with additional dressing. Serve immediately.
 

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Yield: 1 1/2 cups, 2 servings

Using carrot juice rather than whole carrots makes this soup silky smooth.

Ingredients

• 1 pound carrots, scrubbed and juiced (1 cup juice)
• 1/2 avocado, chopped
• 1 teaspoon freshly squeezed lime juice
• 3/4 teaspoon curry powder
• 1/8 teaspoon salt, plus a pinch
• 1 tablespoon minced fresh cilantro (optional)

Equipment

• cutting board
• chef’s knife, 8-inch
• measuring cups
• measuring spoons
• citrus juicer or reamer
• juicer
• blender
• rubber spatula

Put the carrot juice, avocado, lime juice, curry powder, and salt in a blender and process on medium speed until smooth. Garnish with the cilantro. Serve immediately.
 

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Yield: 1 serving
Lazy mornings feel like vacation when you pair tropical fruits with lusciously scented Sweet Orange Cream Sauce.

Ingredients

• 1 mango, or 1/2 small papaya, cubed
• 1/2 banana, sliced
• 1 kiwifruit, peeled and sliced
• 1/2 cup fresh raspberries or sliced strawberries
• 1/4 cup Sweet Orange Cream Sauce (optional)

Equipment

• cutting board
• chef’s knife, 8-inch
• paring knife
• measuring cups
• small bowl
• spoon

Combine the mango, banana, kiwifruit, and berries in a small bowl and toss gently with a spoon. Serve immediately, plain or with Sweet Orange Cream Sauce.

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Yield: 1 1/2 cups, 2 servings

For an all-American soup and sammy lunch, try this Cream of Tomato with a Veggie Sub.

Ingredients

• 3 tomatoes, chopped
• 1/4 cup water
• 1/2 teaspoon crushed garlic
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/2 avocado, chopped
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons minced fresh dill or basil, or 1/2 teaspoon dried

Equipment

• measuring cups
• measuring spoons
• cutting board
• serrated knife, 5-inch
• chef’s knife, 8-inch
• garlic press
• blender
• rubber spatula

Put the tomatoes, water, garlic, onion powder, and salt in a blender and process until smooth. Add the avocado and olive oil and blend again until smooth. Add the dill and blend briefly, just to mix. For a chilled soup, refrigerate for 30 minutes before serving. Stored in a sealed container in the refrigerator, Cream of Tomato Soup will keep for 2 days.