Spicy Protein Salad
This week we have a couple of our Campanelli household favorite recipes – great for summer, but, really, year round delicious.  Enjoy.


This is a raw-fooder’s delight – no fatally weakened vegetables here…


  • A base of frisée lettuce and arugula.  The frisée lettuce is particularly thick and nourishing and the arugula spicy.
  • Radishes, also spicy.
  • Heirloom  tomatoes, yellows are less acidic than red.
  • Broccoli florets.
  • A can of frijoles or any beans you prefer – warmed.
  • Avocado slices.
  • Pico de gallo – make (see below) or buy a mild or fiery one.  Pico de gallo, being all raw, is not as acidic as cooked salsas.
  • Grated goat cheddar to avoid dairy allergies.
  • Fresh corn added would be good as well, and if you have a particularly hungry lot for dinner, add some gently heated corn tortillas.
        Suggested Dressing – Ingredients include:

  • 1 cup (~240 ml) olive oil
  • ¼ cup (~60 ml) apple cider vinegar or fresh lemon juice
  • Chopped Dill Weed to taste
  • Garlic (freshly chopped) – 2-3 cloves
  • Optional:  Red pepper, thyme or similar herbs

Directions:  Mix the dressing with the lettuce, arugula, radishes, broccoli and corn, then garnish the top with the tomatoes, avocados, frijoles, cheddar, black pepper and pico de gallo for a colorful, delicious and proteinaceous salad.


Ready for the chopper in your Cuisinart:


  • Tomatoes of your choice, you’ll want about 3 medium-sized or 2 large
  • ½ to 1 jalapeño (seeds removed for wimps like me)
  • 2 cloves of garlic
  • Juice of 1-2 limes
  • ½ to 1 papaya or mango
  • ¼ red onion
  • Salt and black pepper to taste
Directions:  Put it all in your Cuisinart and use the pulse button to chop and mix it to the chunkiness you want.  I use it on guacamole and on some egg dishes.

Best of Health to you as always,

Doc Eve

From So. Calif., call 310-855-1111 / Otherwise, call 541-482-2112

Email:  doctoreve@evesherbs.com

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