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Pear Cucumber salad with mint citrus dressing


3 cucumbers peeled and sliced

3 pears cored and diced

¼ cup torn fresh mint leaves


1 small shallot, finely chopped

¾ cup olive oil

¼ cup white wine vinegar

3 tablespoons fresh lemon juice

2 tablespoons fresh orange juice

¼ teaspoon finely grated lemon zest

Salt and pepper to taste

Combine the dressing ingredients in a jar or container with a tight fitting lid. Shake to blend. Lightly toss the cucumbers, pear and mint  with dressing in a large bowl. Note that you may have more dressing than necessary, so add slowly. Cover and chill.

Market Express: Lindsey’s Bean Salad

IMG_0316Salad Ingredients:

1 -2 cans black beans (rinsed)

1-2 cans garbanzo beans (rinsed)

2 cups frozen corn

1-2 cups diced tomatoes

1 diced avocado

1-2 diced bell peppers

1 minced jalapeno

½ diced red onion

½ cup chopped cilantro

1-2 cups Italian dressing Juice of one lime



Mix all ingredients in a large bowl. Best if it sits for at least an hour before serving.


Dressing Ingredients (From

1 Tbsp. garlic salt

1 Tbsp. onion powder

1 Tbsp. white sugar

1 tsp. dried basil

1 Tbsp. dried parsley

1/4 tsp. celery salt

2 Tbsp. salt

2 Tbsp. dried oregano

1 tsp. ground black pepper

1/4 tsp. dried thyme



In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container. To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

Market Express Recipe: Kale Salad



8-10 cups of torn kale (bite size pieces)

2 Tablespoons white miso

3 Tablespoons olive oil

1 Tablespoon red curry paste

¼ cup toasted pepitas (can buy toasted or toast yourself)



Whisk miso, olive oil, and curry paste together in a small bowl. Let stand at room temperate while preparing the rest of the salad. Tear kale into bite size pieces, and using your hands massage the kale to soften and “bruise” the fibers (about 1-2 minutes). Toast the pepitas in a dry skillet over medium heat, stirring often. Remove pepitas from heat as they start to get fragrant or golden. Toss dressing, kale and peptipas together and serve.

To make this salad a healthy meal: cut up a winter squash and 8-12 oz. of tofu into bight size pieces. When making the dressing for the salad, make double. Use half the dressing to coat the squash and the tofu, and place in a large baking dish (9×13). Bake the squash and tofu together in a 400 degree oven for approximately 45 minutes, stirring 2-3 times during that baking time. Toss the salad, dressing, pepitas, squash and tofu together. Garnish with chopped cilantro.

Market Express Recipe: Cucumber and Carrot salad with Sesame Miso Dressing

miso dressingIngredients:

2 cucumbers, peeled, cut in half length-wise and thinly sliced

4 carrots, peeled and thinly sliced

1/4 cup mild white miso

1/4 cup rice vinegar

2 tablespoons soy sauce

2 teaspoons toasted sesame oil 1 clove garlic, minced

Salt and pepper

Directions: In a large bowl, mix together the carrots and the cucumbers. In a small mixing bowl, add miso, vinegar, soy sauce, honey, sesame oil and garlic. Whisk until smooth. Pour over the vegetables slowly. You may not need all of the dressing, to add to your preference. Stir to combine. Season with salt and pepper to taste.

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Market Express Recipe: Gazpacho

7.15.14 024

6 ripe tomatoes
½ large cucumber – peeled, halved, seeded and cut into chunks
1 red bell pepper, cut into chunks (or any color bell pepper)
1 jalapeno, seeded and coarsely chopped
2 garlic cloves, smashed
1/3 cup extra-virgin olive oil
2 T sherry vinegar
Salt and pepper
Optional: Chopped herbs (cilantro, basil, chives, parsley, oregano), hot sauce, additional chopped tomatoes, cucumber and bell pepper for garnish


In a blender or food processor, combine the tomatoes, cucumber, peppers, garlic, oil and vinegar. Process until coarsely pureed. Add water if the mixture is too thick. Season with salt and pepper and herbs to taste. For best results, refrigerate for at least 1 hour before serving. Optional: Top with additional diced tomatoes, cucumbers and bell pepper and a dash of hot sauce.

Market Express: Zucchini Ribbons with Avocado Cream Sauce



4 small (or 2 large) zucchini, ends trimmed and cut into matchstick size pieces
1 avocado
½ a cucumber, chopped
juice of ½ a lemon
1 clove garlic, chopped
2 tablespoons coconut milk
about 8 leaves of basil
salt & pepper
Optional Garnish: halved cherry tomatoes, additional basil leaves

To make the avocado sauce, use a food processor or an immersion blender to combine the avocado, cucumber, lemon juice, garlic clove, coconut milk, and basil until smooth. Toss the zucchini with the avocado sauce in a large bowl until fully coated. Season with salt & pepper to taste. Garnish with cherry tomatoes and basil leaves as desired.

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Market Express recipe: Green and white bean salad

7.15.14 029Ingredients:
1 pound green beans, trimmed and cut into bite-sized pieces
1 can (15oz) low-sodium white beans, drained and rinsed
1 pint cherry tomatoes, cut into bite-sized pieces (or whole if small)
½ red onion, diced
Juice from 1 lemon
3 T olive oil
1-2 garlic cloves, minced
Herbs (choose what you like: basil; rosemary & thyme; cilantro; chives & parsley; etc.)
Salt and pepper to taste

Combine the lemon juice, olive oil, garlic and herbs in a small bowl. Mix well. In a large bowl, mix together the green beans, white beans, cherry tomatoes and red onion. Pour the dressing over the veggies and stir to coat. Season with salt and pepper to taste. For best flavor, combine at least 15 minutes before serving. Keep refrigerated.

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