The Sexy Forever Recipe Bible (26 page)

Sea salt

1 pound green beans

One 14-ounce can hearts of palm, drained

2 Roma (plum) tomatoes, seeded and chopped

2 small red onions, thinly sliced

1 bunch flat-leaf parsley, chopped

2 ounces crumbled feta cheese

1 cup
Red Wine Vinaigrette

Freshly ground black pepper

Bring a medium saucepan of salted water to a boil. Add the beans and boil 3 to 4 minutes, until tender. The beans will change from light to dark green. Drain and plunge the beans into a bowl of ice water; the ice bath stops the cooking process, sets the flavor, and helps the beans retain their dark green color. Slice the blanched green beans on the diagonal into 1-inch pieces and place in a large salad bowl.

Slice the hearts of palm on the diagonal into 1-inch pieces. Add the hearts of palm, tomatoes, onions, parsley, and feta to the bowl. Toss with the vinaigrette and season with additional salt and pepper.

SERVES 4

israeli salad

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

6 or 7 Kirby or Persian cucumbers, or 1 regular cucumber, seeded

4 or 5 tomatoes, seeded

1 green bell pepper, cored and seeded

3 scallions, trimmed

4 radishes

Sea salt and freshly ground black pepper

Extra virgin olive oil

Lemon wedges

Finely dice all the vegetables into a uniform size. Toss with salt and pepper. Serve immediately with a drizzle of olive oil and a wedge of lemon.

SERVES 6

jícama and snap pea citrus salad

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 red onion, sliced paper-thin

Juice of 6 limes

Sea salt

2 cups peeled and julienned jícama

2 cups sugar snap peas, julienned

¾ cup
Lemon-Mint Vinaigrette

Marinate the onion in the lime juice with a little salt and let stand for a few hours.

Combine the jícama and sugar snap peas. Toss with the vinaigrette. Place on individual salad plates and garnish each with a handful of the marinated onion.

SERVES 4

crunchy cabbage salad

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2