Beet quinoa salad, a Clean favorite! Picture a vibrant medley of colors adorning your plate – deep purples, vibrant oranges, and earthy greens, all harmoniously blended to create one of the best salads our cleansers have had! This salad is a nutritional powerhouse, packed with an array of health benefits that will leave you feeling nourished and energized. Rich in antioxidants, fiber, and essential vitamins, these ingredients support overall health and well-being. Indulge in this flavorful and nutrient-packed dish to nourish your body with wholesome goodness. Salad Ingredients Serves 2-3 Ingredients: Directions: Add ingredients to blender and emulsify. Season more to taste if needed. 

Peaches and cucumber salad,oh what a combo! As the days grow longer and the temperatures rise, our cravings shift towards light, refreshing, and nutrient-packed dishes. Whether you’re hosting a backyard barbecue, planning a picnic at the park, or simply looking for a delicious snack to enjoy with friends, this vibrant summer salad is a winner. Peaches and cucumbers are hydrating powerhouses, keeping you cool and refreshed. Cherry tomatoes are packed with antioxidants, while avocados provide heart-healthy fats. The spring onions and fresh basil add a burst of flavor and a boost of vitamins, making this dish as nourishing as it is delicious. Enjoy! Ingredients: Dressing Ingredients: Directions: Mix all of the ingredients in a bowl and combine with the dressing. Serve, and enjoy!

Is it just me, or does anyone else get wicked cravings for pasta salad when the weather is hot? We’ve been experiencing a heatwave here in Cyprus, and I’ve had pasta salad on the brain! Traditional pasta salad is riddled with saturated fat from mayonnaise and simple carbohydrates from the refined white pasta. That’s why I am obsessed with this healthier option. This Asparagus & Peas Green Goddess Pasta Salad calls for gluten-free pasta and zero mayo. Instead, it uses a cashew yogurt to achieve the same beloved creaminess. It’s also loaded with nutrient-dense foods like asparagus, peas, chives, parsley, and more. Ingredients:  1 box of gluten-free fusilli pasta1/2 cup frozen organic peas 1 bunch of asparagus, chopped in half inch pieces1 1/2 T chives, finely chopped1/2 cup fresh mint roughly chopped1/2 cup fresh parsley roughly chopped1/2 tsp flaky salt  Dressing: 1/2 tsp of salt 1/4 tsp pepper1/4 cup grated parmesan (can use vegan parmesan to keep this recipe vegan)1/3 cup olive oil 2 T olive oil (separate, for sautéing)1 lemon, juiced 1/2 avocado2 T of unsweetened cashew yogurt 1/2 shallot, sauteed1/2 red onion, sauteed1/4 cup parsley roughly chopped Directions: 1. Start by bringing a large pot of salted water to a boil. Then fill a medium size bowl with ice water. Add the peas and asparagus to the pot and cook for 3-4 minutes. Strain the veggies and add them immediately to the ice water.2. Add the pasta to a large pot of boiling water and cook for 13-14 minutes. Strain and set aside to cool down.3. While the pasta is cooling down, heat a small pan with 2 T olive oil. Add in the shallots and red onion. Once they start to brown lower the heat and cook for another 11 minutes.4. For the dressing, add the salt, pepper, olive oil, lemon juice, avocado, cashew yogurt, parsley, sautéed shallots and red onion to a blender. Blend until completely smooth.5. In a large bowl, combine the cooked pasta with the dressing.6. Add the asparagus and peas mixture, the chives, mint, parsley, and grated parmesan. Mix together, and enjoy!