Green Goddess Salad

This is my favorite quick salad.  It's sweet, salty, tart, creamy, and crunchy all at the same time.  The avocado and pistachios give it a heartiness you can't get without using meat but they're full of heart-healthy fats, potassium, and fiber.

This makes 1 serving so multiply as needed:
1 tbs mango ginger chutney
1 tbs lemon juice
1 tbs ponzu sauce
2 cups salad mix
1/4 avocado, diced
small handful of shelled pistachios

Start by mixing the chutney, lemon juice, and ponzu sauce in your bowl. 

Then add the salad greens and toss to coat the leaves.

Top with the pistachios and avocado and you're done!  I'm usually hungry only an hour or two after eating most salads but this one will keep you full and energized all day.

Asian Lemon Vinaigrette

I made this up on the fly when I made my Agave Ginger Salmon.  My sister asked me to create some salad dressings for her college cookbook so I tried to make something to complement the salmon.  This makes 4 servings of dressing so divide it as needed.

1 tbs lemon juice
7 tbs ponzu sauce
1 tbs sesame oil
2 tbs rice vinegar

Whisk the ingredients together in a bowl.

Put in a few handfuls of salad and toss to coat.  I prefer spring mix but feel free to use whatever you like.

Eat it by itself or serve it with dinner.  It's D-E-licious either way and really easy.