Roasted Heirloom Tomato Cobb Salad

Heirloom Cobb

2 cups kale

2 tablespoons Bolthouse Farms Creamy Balsamic dressing 

4 ounces rotisserie chicken, chopped

Sliced heirloom tomatoes

1 cup cauliflower Rice

½ avocado, sliced

1 hardboiled egg, chopped


Preheat the oven to 400 degrees. Spray a baking sheet with non-stick cooking spray and add the tomato slices. Roast for 15-20 minutes. While the tomatoes are cooking, massage the kale with the balsamic dressing and set aside. Add the cauliflower rice to a microwavable bowl with 2 tablespoons water and heat for 3-4 minutes. Strain, and mix with the kale. Top with chicken, sliced avocado and egg. Add the tomatoes. Makes 1 salad [Per serving: 460 calories, 22g fat, 39g protein, 32g carbs, 13g sugar].



pb & SRiracha dressed kale salad

2 cups chopped vegetable medley

1 cup cauliflower rice

1 cup kale, shredded

2 tablespoons peanut butter

1 tablespoon apple cider vinegar



Combine the vegetables in bowl and toss with the peanut butter, apple cider vinegar and sriracha. Makes 1 salad [Per serving: 330 calories, 17g fat, 31g carbs, 13g protein, 8g sugar].






pomegranate seeds

Love Beets

red onion

shredded cheese


Combine the kale, chopped apples, walnuts, pomegranate seeds, chopped Love Beets, chopped red onion and shredded cheese with your choice of dressing.



1 cup kale, shredded

1 cup broccoli slaw

½ cup brussels sprouts, shredded (raw or cooked)

1 apple, sliced

2 tablespoons cranberries

4 ounces grilled chicken breast, sliced 

Bolthouse Farms Creamy Balsamic Yogurt Dressing


Combine ingredients and toss with the dressing. Makes 1 serving [Per serving: 395 calories, 55g carbs, 6g fat, 34g protein, 34g sugar].


Avocado Citrus Salad

4 cups kale, chopped

1 avocado

2 tablespoons fresh mint, minced

½ cup fresh squeezed orange juice

½ cup white balsamic vinegar (or apple cider vinegar)

1 grapefruit, peeled and sliced

2 tablespoons flax seed


Place the chopped kale in a large mixing bowl. Pulse the avocado, mint, orange juice, vinegar, salt and pepper in a blender until smooth. Pour the dressing over the kale and massage, then set aside for at least 20 minutes. Serve the kale in 2 bowls, Top with the sliced grapefruit. Sprinkle with flax seed. Makes 2 servings [Per serving: 280 calories, 14g fat, 36g carbs, 18g sugar, 10g protein].



4 6-ounce skinless, boneless chicken breasts

4 cups kale, chopped

1 bunch asparagus, chopped

1 bunch radish, sliced

1 avocado, sliced

½ cup white balsamic vinegar

1 navel orange


Use a grater to zest the orange peel, then set aside. Discard the remaining peel, then add the orange to a blender with the balsamic vinegar, salt and pepper and pulse to combine. Pour over the chopped kale and use your hands to massage. Set aside in the refrigerator. To prepare the chicken, pound the breasts until evenly flattened. Heat a nonstick skillet to medium heat on the stovetop. Lightly coat the bottom with nonstick cooking spray. Add the chicken breasts and cook on medium heat for 8-10 minutes. Flip the chicken breasts, turn the heat to low and cover the skillet. Cook for another 8-10 minutes until the chicken is cooked through the center. Set aside for 5 minutes, then slice into strips. Toss the chicken with the dressed kale, chopped asparagus, sliced radish and sliced avocado. Top with the orange zest. Serve into 4 salad bowls [Per serving: 310 calories, 8g fat, 20g carbs, 7g fiber, 10g sugar, 42g protein].






brussels sprouts

Brad's Raw Chips, cheddar flavored


Tahini Detox Dressing


Food process or chop the kale, spinach, broccoli and brussels sprouts into small pieces. Toss with the Brad's Raw Chips, walnuts and Tahini Detox dressing.


Crunchy Kale Slaw Salad


slaw mix




apple cider vinegar



Mix ingredients and toss with apple cider vinegar and honey.