Salad Accessories

I always think of the toppings we put on salads as accessories like adorning our bodies with jewelry, shoes, scarves, hats, makeup, and tattoos. Salad toppings make the salad no matter what you choose, you are accessorizing your plate based on your palate and your choices.

A Bejeweled Salad would have ruby red beets and golden nugget coins would be yellow carrots. It might also have a cherry on top. But the adornment I want to talk about today is more than just a topping, it accentuates the salad and brings out the flavors of the ingredients it’s covering. It’s like the adorning touches of a nice shade of nail polish or lipstick to complete an outfit.

 A dressing can be that perfect shade we put on right before leaving the house. Sometimes it doesn’t really matter if our hair’s a mess, when we have that perfect lip shade on, we don’t notice we’re in sweats! Dressings and vinaigrettes dress up the lowliest of lettuces without anything else on the plate. Like Blue Cheese dressing on a wedge of iceberg lettuce. Iceberg lettuce is one of the lowliest in the lettuces but we overlook that fact with the dressing over the top. 

Italian Goddess Dressing

  • 1 clove garlic, sliced
  • 1 avocado
  • 1/2 large English cucumber
  • 1 stalk celery
  • 1 T oregano
  • 1/2 t Himalayan salt
  • 2 T apple cider vinegar or lemon juice
  • 1/3 cup virgin olive oil
  • 2 T filtered water

Whirl it together in a high powered blender or Nutri-bullet.

Makes about 1 1/2 cups.

It’s great on multiple salad mixes.


Vibrant Chopped Salad

  • 1 head romaine lettuce, torn into bite-sized pieces
  • 1 half jicama, diced
  • 1/2 small head purple cabbage
  • 1/2 English cucumber, sliced
  • 1/2 medium zucchini, sliced
  • 1 yellow pepper, diced
  • 1/2 small red onion, small diced
  • Italian Goddess Dressing 

Mix together and divide into two medium bowls. Add the dressing and toss.


Makes 3 servings

More Accessories:

  • Black or green olives (bottled in olive oil, not vinegar)
  • Pepperocinis (Husband’s usual adornment)
  • Sunflower and Pumpkin seeds
  • Raw organic chopped nuts
  • Fresh Berries of choice

Let’s do a retake of our word associations and look at how we adorn out plates, our palates, and our lives. 

How do you accessorize your salads


Today is Meatless Monday, and I’ve been toying around with the idea of turning my favorite salads into casseroles. After all, I’ve turned our favorite meals like Pizza into salads and soups, so why not do the reverse when the weather turns nippy.

The first salad up on the block is my Mango Tango Salad. Instead of using mangoes I changed it up to apples. I kept the avocado. I  added some sweet potatoes, some brown rice, and organic Greek yogurt. Then I removed the cilantro and the vinegar. Spiced it up with some cumin, habanero pepper and some salt.

Voila a totally new meal: AvoApple Bake

AvoApple Bake

Turning our favorite salad into other dishes is nothing new but maybe with some imagination we can turn our lives around just by playing with our food and turning our palates onto new tastes and new horizons. Turn your favorite salad into a casserole!


Middle East Meets Mexican Tabouli Salad

Middle East Meets Mexican Tabouli Salad

I made a comment the other day that I feel sorry for my husband because he doesn’t have the same thing for dinner twice in the same month. And it’s true, I hate repeating the same meals for dinner all the time. I love mixing different cuisines together and coming up with a new fusion of tastes. Whether I’m making an Italian stir-fry, or an Asian taco salad, the flavors usually sneak up on my taste buds and explode into a whole new sensation in my mouth.

Thus is the case for my Middle East Meets Mexican Tabouli Salad. I like the vegetables that go into tabouli but not the grain (wheat allergies) that is used in traditional tabouli so I changed it up and used some millet. I also added some crumbled lentil loaf (you can use Tempeh) to make it a main dish salad instead of a side salad. The combinations of herbs and flavors will explode in your mouth and you might find yourself looking for other cuisine flavors to fuse together in your own kitchen.

Middle East Meets Mexican Tabouli Salad

 Serves 6

  • 8 ounces Tempeh or bean loaf of choice, crumbled
  • 1 zucchini, diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • ½ pound fresh green beans, chopped
  • 1 Tablespoon cumin
  • 1 teaspoon oregano
  • 1/8 – ¼ teaspoon ground habanero pepper
  • Salt and Pepper to taste
  • 1 Tablespoon nutritional yeast (optional)
  • ½ cup cilantro, finely chopped
  • 1 tomato, diced
  • 1 red pepper, diced
  • 1 jalapeno pepper, minced
  • 2 Tablespoons balsamic vinegar or lemon juice
  • 3 Tablespoons olive oil
  •  1 cup millet, rinsed
  • 2 ½ cup water

 To cook millet: Place rinsed millet and water in a medium saucepan. Bring to a boil, cover, lower heat to simmer for 15-20 minutes until water is absorbed. Remove from heat and let cool.

 Tempeh Mixture: Heat a large non-stick skillet sprayed with non-stick spray over medium high heat. Add onion, celery, garlic, green beans, and zucchini. Stir to cook. This is considered dry frying, which I use most of the time. Dry fry until onions get somewhat blackened, about 8-10 minutes.

Dry Frying

Then add crumbled Tempeh. Cook till heated through, about 5 minutes.

Crumbled Bean Loaf Mixture before seasonings

Remove from heat and add cumin, oregano, habanero pepper, salt and pepper, and nutritional yeast if using. In a large bowl mix tempeh mixture with raw jalapeno pepper, red pepper, tomato, and cilantro.

Tabouli Salad: Mix in the cooked millet. Add the vinegar and olive oil. Stir to combine. Can be eaten immediately or refrigerated and eaten as a cold salad.

 I love it on a bed of lettuce with my favorite dressing on the side.

My favorite way to serve it.