The Body Ecology Diet Salad Recipe

The Body Ecology Diet Salad Recipe

The Body Ecology Diet Salad Recipe

Choose among these vegetable greens to create an
infinite number of delectable salad combinations:

  • Beet Tops
  • Lamb’s quarters
  • Cabbage
  • Lettuce
  • Chard
  • Parsley
  • Comfrey
  • Radish Tops
  • Dandelion
  • Spinach
  • Endive
  • Turnip Tops
  • Escarole
  • Watercress
  • Kale

Sprouts that can be added include:

  • Alfalfa
  • Radish
  • Sunflower

Stems and Roots:

  • Broccoli (steamed)
  • Jerusalem artichokes (shredded)
  • Carrots (shredded)
  • Jicama (shredded)
  • Cauliflower (steamed)
  • Summer squash
  • Celery
  • Zucchini
  • Corn (blanched)

Especially nutritious additions:

  • Arame (soaked or cooked)
  • Nori (shredded)
  • Red onions
  • Chives
  • Scallions
  • Hijiki (cooked)
  • Wakame (soaked)

Seed and herb seasoning suggestions:

  • Basil
  • Dill
  • Paprika
  • Cardamom
  • Garlic Powder
  • Parsley
  • Caraway
  • Horseradish
  • Poppy Seed
  • Cayenne
  • Marjoram
  • Pumpkin Seed
  • Celery
  • Nutmeg
  • Sage
  • Cinnamon
  • Onion Powder
  • Thyme

The Body Ecology Diet Salad Dressing with
Apple Cider Vinegar

To make a Portion that serves one or two people:


  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. flax seed oil or a flaxseed/evening primrose oil
  • 1 Tbsp. raw, organic apple cider vinegar
    (lemon juice is also delicious)
  • 1/4 to 1/2 tsp. Celtic sea salt and/or Herbamare to taste

More great options: 1 – 2 tsp. roasted pumpkin seed
oil, 1 tsp mustard, 1 Tbsp. Sea Seasonings Dulse or Dulse with
garlic, dash of homemade mayonnaise (or use Follow Your Heart
Vegenaise made with grapeseed oil), pinch of cayenne, 1/2
tsp. {{widget type=”catalog/product_widget_link” template=”catalog/product/widget/link/link_inline.phtml” id_path=”product/2″}} (a prebiotic that encourages the growth of
friendly microorganisms)

To make this dressing quickly, place all ingredients into
the bottom of a wooden, glass or stainless salad bowl. Using a
wire whisk, quickly whip together all ingredients. Place your
favorite salad greens including a variety of lettuces, fresh herbs
(basil, cilantro, arugula) into the bowl and toss thoroughly.
Keep tossing until all greens glisten with the dressings. Adjust
taste, adding more Celtic sea salt or Herbamare if desired.

Other great additions: Soaked and chopped arame (ocean
veggie), leftover lightly steamed veggies, soaked nuts and seeds.

Kefir cheese (For stage two of the B.E.D.)When making
your own homemade kefir, you can also make kefir cheese. It
is delicious tossed into the B.E.D. BASIC SALAD DRESSING.
Kefir cheese combines with all raw veggies, cultured veggies,
nuts and seeds.


  • 2/3 cup organic unrefined oils (use a combination of
    virgin olive, flaxseed or a flaxseed evening primrose
  • 1/3 cup organic apple cider vinegar (or lemon juice)
  • 1 tsp. Celtic sea salt or to taste
    (Add other options from above)

To make this dressing quickly, place all ingredients in a
container with a lid and shake vigorously.

To prepare an even creamier version, place the apple
cider vinegar and the seasonings in a blender. Blend at medium
speed, slowly adding the oil. This “emulsifies” or thickens the
salad dressing and it will not separate. For a thicker dressing
slowly add xanthan gum after oil and blend. The Cuisinart®
Quick-Prep™ or other hand-held style blenders work well, too.
Keep refrigerated for a week to ten days.

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