Ingredients

• 1/4 cup fresh organic basil leaves, cut in thin strips
• 1 tbsp fresh-squeezed lime juice (about 1 lime)

• 1 tbsp olive oil

• 1 tsp balsamic vinegar

• 1/4 tsp sea salt

• 1/8 tsp freshly ground black pepper

• 20 fresh organic cherries, pitted and halved (or strawberries, see note below)
• 8 oz. sweet grape tomatoes, halved (I used yellow for fun!)
• 1 ripe avocado, diced
• Optional: 4 oz. pearl-size fresh mozzarella balls, or diced fresh mozzarella

Instructions

1. In a large bowl, add chopped basil, lime juice, olive oil, balsamic vinegar, salt and pepper. Combine well.
2. Remove stems and pit cherries. Then slice the cherries, as well as the grape tomatoes, in half and add them both to the basil mixture; toss well.
3. Drain mozzarella balls and also add to the basil mixture; toss well to coat.
4. Caprese is best served at room temp. However, if you prefer it cold, place it in the frig for no longer than one hour.
5. When ready to serve, gently fold in the diced avocado; do not overmix, especially if avocado is soft.
6. Serve solo, or over a mix of fresh mesclun greens. So flavorful!

Notes

Ingredients

The Slaw
• 1 small organic cabbage, finely shredded (I use half of a red and half of a green)
• 2 medium organic Fuji apples, peeled, cored, julienne
• 2 medium organic carrots, peeled, julienne
• 1/4 cup diced red onion
• 2 tbsp finely minced fresh organic parsley
The Dressing
• 1/4 cup coconut cream or plain coconut milk yogurt
• 1/4 cup avocado oil mayonnaise (or homemade)
• 1-2 tbsp pure raw honey (omit for Whole30, see recipe note below)
• 1 tbsp raw apple cider vinegar
• 1 tsp poppy seeds
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a small bowl, whisk all "the dressing" ingredients together until well blended. Set aside.
2. Shred the cabbage, rinse and dry thoroughly. (I like to use a salad spinner for this task, but you can also place the drained cabbage on a kitchen towel and pat off excess moisture.) Place in a large bowl; set aside.
3. Julienne the apples and carrots, and finely dice the onion and fresh parsley. Add to bowl of shredded cabbage.
4. Whisk the dressing again to recombine ingredients and then drizzle the dressing over the slaw and toss well to combine.
5. Serve immediately, or store in fridge for up to two days. Just be sure to toss the coleslaw again, prior to serving, to evenly distribute the dressing throughout the slaw.

Notes

Ingredients

• 12 ounces of your favorite organic salad greens (I like to use an organic baby lettuce mix)
• 2 medium-to-large organic apples, thinly sliced
• 1/2 pound of fresh organic strawberries, sliced
• 1/2 cup of organic feta cheese, crumbled
• 1/3 cup crispy walnut pieces
• Balsamic vinaigrette dressing

Instructions

Using a glass trifle bowl, layer the ingredients as follows:
1. Line the bottom edge of the dish with strawberry slices to create a pretty border.
2. Then add salad greens to hold the strawberry slices in place.
3. Add a row of apple slices on top of the strawberries. Then, top the greens with a handful of apple slices.
4. Repeat this process, adding one more layer of strawberries, salad greens and apple slices.
5. Top the salad with remaining strawberries, apple slices, feta and walnuts.
6. Serve with homemade balsamic vinaigrette dressing. Yum!

Notes