Cold Crunchy Chopped Asian Salad

This refreshingly crunchy salad is tasty, healthy, and super easy to make. With lots of veggies, healthy fats, and protein, it packs a powerful punch and tastes as indulgent as take-out! Makes a great lunch, dinner, side dish. Makes 2-3 servings and makes for great leftovers for the next day!

asianIn a bowl, combine:

  • 1.5 cup shredded cabbage (use red, green, or a combination of both)
  • 1 cup chopped jicama
  • 1 cup shredded carrots
  • 1/4 cup sliced almonds
  • 1/4 cup chopped peanuts
  • 1 cup bean sprouts
  • 1 cup shelled edamame
  • 1/2 cup snow peas
  • 1/4 cup chopped scallions

For dressing, whisk the following until mixed:

  • 1/4 cup natural peanut butter or tahini
  • 1/4 cup olive oil
  • 1/4 cup dark miso
  • 4 tablespoons freshly squeezed orange juice
  • 4 tablespoons freshly squeezed lime juice
  • 1 teaspoon soy sauce
  • 1/4 cup water

For more protein, add cooked egg, tofu, chicken, tempeh etc. Pour dressing over ingredients and mix thoroughly.

One Healthy Breakdown: easier and tastier than you think!

*Recipe adapted from The Ultra-Metabolism Cookbook by Mark Hyman

Lean, Green Bean Salad


This lean, green-as-can-be salad came together in a snap (pea!)  It’s super easy, tasty, crunchy, and will clearly deliver all your greens and more!  With protein and healthy fat, this lean green monster salad can be a meal in itself, or a great side dish!

On top of a bed of greens, (I used a mix of baby spinach and arugula) simply add sugar snap peas, edamame, avocado, green beans, and chopped scallions.  Sprinkle with garlic powder and dress with a lemon juice and balsamic vinegar, or your favorite salad toppers.  Feel free to load on other green veggies, like asparagus and peas, and even non-green ones for more of a rainbow!

One Healthy Breakdown: creativity, colors, and new combinations make salads exciting meals…and works of art!