PKD Recipes

Ingredients
2 handfuls of mixed salad greens
1 ripe mango
1 ripe papaya
½ avocado (optional)
Vinaigrette

Preparation
Peel and slice the mango. Set aside. Peel, scoop out the seeds,and slice the papaya,set aside. If using avocado, peel and slice it. Prepare the vinaigrette. Add the greens to each bowl of salad, place the mango, papaya, and optional avocado on top. Add the vinaigrette and toss.

Vinaigrette
¼ teaspoon of lime zest. Add to the top of each salad
1 Tbsp fresh lime juice
1 Tbsp fresh orange juice
½ Tbsp champagne vinegar (do not use with PLD) substitute lemon juice
½ teaspoon grated galangal (Thai ginger)
⅛ teaspoon of Himalayan pink salt
3 Tbsp of olive oil

Preparation
Combine all in a blender except lime zest.

Ingredients
Makes ¼ – ½ C
1 large Meyer lemon
1 shallot, finely diced
¼ tsp Himalayan salt
Freshly ground pepper
2 Tbsp olive oil
2 Tbsp fresh cilantro

Preparation
Remove the zest, juice the lemon and put both in a small bowl with the shallot, add ¼ tsp Himalayan salt. Let stand for several minutes, then slowly whisk in the oil and add cilantro. Season with a little freshly ground pepper. Taste and add more oil if needed. Meyer lemons are generally sweeter and less acidic than other lemons so 2 tablespoons might just be enough.

Ingredients
2 handfuls of rocket, mizuna,or red mustard greens
Orange vinaigrette
1 small melon
8 – 10 ripe figs (Kadota, black mission or Calimyrna figs)
1 Tbsp roasted pine nuts or walnuts
Preparation
Sort through the greens; discard any bruised leaves. Wash and dry and wrap in a damp towel and refrigerate while you make the vinaigrette. Cut the melon, scoop out the seeds, thinly slice, peel, follow the contour of the melon. Rinse the figs. Pat dry cut into halves or quarters leaving the stem ends on. Arrange the greens loosely with the melon and figs on it. Drizzle with vinaigrette and sprinkle with pine nuts or walnuts.

Orange Vinaigrette
¼ tsp orange zest
2 Tbsp orange juice
½ Tbsp lemon juice
¼ tsp Himalayan salt
3 Tbsp olive oil

Ingredients
½ tsp grated lemon rind
3 Tbsp lemon juice
½ tsp Tupelo honey
½ tsp mustard
½ tsp dried oregano
1 Tbsp minced shallot or garlic
⅛ tsp Himalayan salt to taste
Freshly ground pepper
¼ C. olive oil
(to lessen the fat try ⅛ C. olive and ⅛ C. water)

Preparation
Blend together ingredients, excluding oil. Add oil very very slowly so vinaigrette thickens. Allow to sit for about 15 minutes. Drizzle over salad. Can be made a day ahead.

Ingredients
1 tsp Chia Seeds + 3 TB water
1 Tbsp lemon juice
2 Tbsp lime juice
1 Tbsp coconut nectar
2 Tbsp fresh orange juice
1 tsp minced fresh galangai
1 tsp grated lime zest
2 tsp olive oil

Preparation
Combine water and chia, set aside for ten minutes. Combine remainder in a blender and mix. Add the chia seed mixture and shake.