Healthy Living Ministries

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing


1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper


Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.


1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle

Quinoa salad

Prep time 25 mintues 8 servings

  • 1 &1/2 c. quinoa
  • 2 & 1/2 c water
  • 1/2t. garlic powder

Wash quinoa very well under running water in a  mesh sieve

Combine quinoa and water and galic powder in sauce pan, bring to boil , turn down heat and cover simmering 15 minutes or until water is absorbed. remove from heat and chill.

  • 1/2 onions sliced
  • 2 oz. black olives sliced
  • 1 1/2 c tomatoes, diced small
  • 1 1/2 c english cucmber diced small
  • 1 1/2 c yellow diced bell pepper


  •  1 & 1/2 T olive oil
  • 3-4 T lemon juice
  • 1-1/2 t salt to taste
  • combine dressing and add to salad veggies, marinate 30 mins. in refrigerator.

Avocado Salad

  • 5 Avocadas chopped
  • 1 bunch green onions chopped
  • 5 tomatoes chopped
  • salt to taste
  • 1tsp Italian seasoning
  • 1tsp cumin

Optional: add 1 can crushed pineapple drained mix all together.

Wheat Berry Salad

  • 1 1/2 c cooked white wheat berries, drained, rinsed and chilled.
  • 2 c fresh or thawed frozen fruit, reserve juice from frozen fruit once thawed.
  • 3 large apples-shreadded like slaw
  • 3 Tb. organic honey
  • 1 tsp cinnamon
  • 1/2 tsp lemon

Cook wheat berries according to directions on package, rinse, drain well and chill.

Chop all fruit into bit size pieces, add to chilled wheat berries and toss.

Shread the apples add to berries and fruit.

Mix together cinnamon, reserved juice and honey and lemon together, add to salad and toss. Serve chilled.

If using fresh fruit subsitute 1/2 c apple juice in place of reserved fruit juice from frozen fruit.

Apple Carrot Salad by Rose Lee C.

  • 1 apple cored and grated
  • 1/2 c currants
  • 2 tsp lemon juice
  • 1 1/2 tsp freah ginger grated
  • 1/4 c walnuts soaked for 6-8 hours and chopped
  • 2 c carrots grated
  • 1/2 c orange juice
  • 1 tsp lemon zest
  • 1/4 c shredded coconut

Combine all but the walnuts and coconut. Stir in walnuts and coconut before serving.

Fresh corn Salad

  • 1 ears corn
  • 1 avocado
  • 2 carrots, shredded or chopped
  • 2 red, yellow and/or green pepper
  • 1 T olive oil
  • 2 T bragg's Liq. Aminos or soy sauce
  • 1T fresh lemon juice
  • fresh cilantro(opt)
  • Other fresh veggies of choice(opt)

Remove corn from cobs, dice avocado, shred or chop carrots chop peppers and cilantro. combine all veggies in a bowl and toss. add whatever veggies you like!

combine oil, bragg's, lemon juice. add to salad and toss, Adjust to taste.

Tex~Mex Corn Salad or South West Egg Rolls filling


  • 1 Small Bag Frozen Corn-Thawed
  • 1 Large Red Pepper-chopped chunky
  • 1 Large Sweet Yellow Onion-chopped chunky
  • 1 bunch cilantro- Slightly chopped
  • 1 can drained black Beans-or pinto beans if you don't like black beans
  • 1/2 cup La Sabrozita salsa picante sauce with Lime -find it in the Mexican isle
  • 1 small can green chilies
  • 1 can black olives..chopped chunky
  • 1 head Chopped Lettuce~optional
Mix all together, and refrigerate over night for full flavor. Double if you have a large crowd. 
The salsa picante sauce is really good poured in and fried with potatoes it adds great flavor with out the burn like hot sauces.
This is also the filling I use to make southwest egg rolls minus the lettuce, I just add a little shredded cheese to the mix and roll up in egg roll wrappers and fry...


Asian Spinach Salad

  • 1 pound mung bean sprouts
  • 1 bag spinach thinly sliced
  • 2 cups mushrooms sliced
  • 1/2 cup of raw cashews(opt)
  • 2 cups cooked quinoa


  • 3 Tbl. lemon juice
  • 1/3 cup tamari
  • 1/3 cup olive oil
  • 2 garlic cloves crushed

Mix all salad ingrediants in a bowl. Toss well with dressing. Let marinate at least an hour for flavors to blend.

Mango and Black Bean Salad

6 servings (serving size: 2/3 cup)


  • 1 1/2  cups  chopped peeled ripe mango
  • 1  cup  thinly sliced green onions
  • 1/2  cup  cooked wild or brown rice
  • 3  tablespoons  finely chopped fresh cilantro
  • 2  tablespoons  roasted tomatillo or fresh salsa
  • 2  tablespoons  fresh lime juice
  • 2  tablespoons  extra virgin olive oil
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1  (15-ounce) can organic no-salt-added black beans, rinsed and drained


1. Combine all ingredients in a large bowl. Toss gently to mix.

Napa Cabbage Salad

  • 1 head of Napa Cabbage, chopped small, place in salad bowl
  • 1 bunch of small green onions sliced thin 
  • 1 pkg, Ramen Noodle, crunched up in the bag, throw away seasoning in the pkg.
  • ½ c. sesame seeds toasted} place in small bowl together with the almonds and noodles        
  • ¾ c. sliced almonds, toasted} added to almonds
  •  Dressing:
  • ¼ c fresh lemon juice
  • 1/3 c olive oil
  • 1 ½ tsp McKay’s beef or chicken seasoning
  • 1 tsp Agave syrup 

*Important: Mix all three groups just before serving to prevent noodles from swelling.

Pour nuts on top of salad, then add salad dressing, mix well to coat all with the dressing.

Apple Walnut Slaw Salad

  • 1 chopped Apples, peeled or unpeeled
  • 3 stalks celery sliced
  • 3/4 cup chopped walnuts
  • 1/2 head cabbage sliced thin
  • 1/2 cup raisins(opt) 
  • 1 small can Pineapple tidbits drained 

Toss all together in large bowl, add a few raisins if you want.  Its also good with a small can of pineapple tidbits. (drained)

In seperate bowl, combine: 

  • 1  1/2 cup Mayo or miricle whip you can use soy mayo if you wish.
  • 1 tsp cinnamon
  • 1 1/2 tsp nutmeg
  • 1 tsp vanilla
  • Add Stevia to taste.  

Pour over salad and chill about an hour. enjoy!

Fruit Salad

  • 20 oz. can pineapple chunks or tidbits in juice

  • 1 large apple, cored and diced (Golden delicious, Gala and Braeburn are

  • consistently crisp and sweet)

  • 1 banana, sliced

  • 1 c. sliced strawberries or blueberries

Mix and toss with other fruits of your choice. (Cherries, kiwi, grapes, orange sections,

pears, peaches and melons in season.)

Other variations: Add walnuts or pecans, unsweetened coconut, raisins or chopped dates

Some left over? Freeze in ice cube trays for fruit smoothies later!

Nutritional analysis per ½ cup without variations: 62 calories, .2 g fat, 16 g carbohydrate,

.6 g protein, 0 mg cholesterol, 4 g fiber, 9 mg calcium, .63 mg iron,