60 spring salad recipes

I just received  60_scrumptious_spring_salads recipes from sparkspeople. One would never become bored with salads with 60 options.

WFPB March Potluck

This month's theme for the Whole food plant based gluten free potluck was using at least one green ingredient. Next month's potluck is April1st with a theme of "using an unexpected ingredient."

Smashed Cucumber

Broccoli Waldorf

Cinnamon Apples

Cucumber Sandwiches
1 container of Daiya cream cheese

1/4 C vegan mayonnaise

Onion powder to taste

Garlic powder to taste

English cucumber sliced

Dill Weed

Let the cream cheese soften and mix with the mayonnaise, onion powder, and garlic powder.  Spread on a gluten-free cracker, top with a slice of cucumber, and sprinkle the dill weed on top.

Cucumber Soup

substituted a cucumber for the zucchini

Spinach Salad

Roasted Brussel Sprouts with mushrooms'

Pumpkin seed dressing and snapea crisps

Green Smoothie

1 cup total of fresh orange and carrot juice; big handful each of greens (like spinach and kale) sunflower sprouts and parsley or cilantro; herbs of choice; cut up fresh veggies or fruits like fennel, peach, pears, apples, red or yellow peppers. Whir in blender till as smooth as you like, then add; frozen bananas and other fruit of choice, like mango or berries. And then you can add flax seed meal and/or chopped candied ginger (optional).

Avocado Cucumber Sandwiches

Cucumber slices

mashed avocado with salt

Kiwi

Smashed Cucumber Salad from Mercola

We substitute almond feta for the feta in Dr Merola's recipe for Smashed Cucumber Salad with lemon dressing. We also reduce the olive oil from 4 tablespoons to 1 TBS plus 3TBS of water.

Ingredients:
1 English cucumber, seedless and peeled
3 oz of almond feta
1 small handful of fresh parsley, chopped
6 chives or 1 scallion, chopped
2 TBS lemon juice
zest from 1/4 organic lemon
1 TBS olive oil
3 TBS water
1/2 tsp salt

Directions:
1. Place the peeled cucumber on a large cutting board with a larger sheet of plastic wrap covering the cucumber on all sides. Get ready to smash: using a heavy-bottom pan, press down on one end of the cucumber until you feel it start to crack. Now, starting at the same end, give your cucumber a few whacks until it starts splitting and smashing all the way down the length of the cucumber.
2. After smashing, remove the plastic, and slice the cucumber into 1-inch slices, leaving the cucumber in its original shape.
3. Use a spatula to carefully transfer the cucumber onto a serving platter (it will take a few trips), recreating the shape of the smashed cucumber.
4. Mix together your dressing: parsley, chives, lemon juice, olive oil and sea salt.
5.  Right when it’s time to eat, scatter the almond feta pieces all over the cucumber. Drizzle all of the dressing on the cucumber and feta, being sure to cover the outside pieces of cucumber too. Serve with a spoon. This salad will save well in the fridge; even though it gets watery, it’s still delicious.