4 Simple Salads To Promote Pre/Post Holiday Glow

Now originally I wanted to call this post, “4 Simple Salads For That Post Holiday Diet“, but then I remembered, this isn’t a diet blog. By all means, feel free to use them to lose weight (because they’ll be effective for that too). But the fact is, these salads weren’t created as diet food but rather, skin food. Trust me, they’ll be especially helpful if you’ve been sporting dull or acne prone skin after eating all those sugar induced desserts during the holidays. And because new year’s eve is just around the corner, what better way to start the new year than with a fresh glowing face?

Turmeric Blueberry Chicken Salad

My absolute favorite because it’s packed with so much flavor, you’ll forget it’s a salad. I decided to add a kefir based dressing that combines the perfect amount of tart, sweet, and aromatic flavors. Plus- kefir won’t break you out like other dairy items, in fact it will clear away any blemishes through its powerful probiotic properties. If you have dry skin, eczema or psoriasis- daily consumption of kefir will even relieve these skin conditions by promoting good digestion and healthy bacteria in your gut. You’re also receiving a good amount of antioxidants and healthy skin vitamins through the sunflower seeds and purple kale. Purple kale in particular contains manganese, magnesium, omega-3 fatty acidsvitamins K, C, A, and almost all B-complex vitamins. The combination of these vitamins allow your skin to flourish by maintaining it hydrated, glowing, youthful, and blemish free. To make:

2-3 Servings
Prep: 15 minutes
Cook: 45 minutes

3 Lean Chicken Breasts rinsed
6oz blueberries washed
4 cups of Purple Kale chopped
Pine nuts/sunflower seeds
1/3 Cup Kefir
4 Tablespoons Honey (reserve half for dressing, half for chicken)
1 Tablespoon Turmeric (reserve half for dressing, half for chicken)
Himalayan Sea Salt to taste

Preheat oven to 375 degrees. Combine 2 tablespoons of honey and 1/2 the tablespoon of turmeric in a small bowl. Rinse chicken breasts then marinade in mixture with added himalayan sea salt to taste. Mix the other half of turmeric, honey, and 1/3 cup of kefir with a pinch of Himalayan Sea Salt. Refrigerate mixture. Add chicken into 10×10 oven pan and cook for 35 minutes. During the last 10 minutes, rinse purple kale and blueberries separately. Chop the kale into big pieces and mix with blueberries and pine nuts/sunflower seeds. When chicken is ready, allow to rest for 5 minutes. Then place on top of salad and drizzle kefir dressing over it. Enjoy!

Salmon Avocado Sprouts Salad


This salad is packed with omega-3 fatty acids, antioxidants, and vitamin C- all beneficial for clear, healthy, and hydrated skin. This is especially important for those of us combating cold weather that leaves our skin dry, itchy, and flaky. And with that said, the sprouts in this salad alone are considered a superfood for your body, going as far as fighting against cancer. However, I also consider them to be a superfood for your skin. Because apart from the long list of vitamins and minerals they contain, the following 8 are all beneficial for a glowing complexion. Vitamins A and C are essential for healthy skin. While Vitamin B6 and Manganese control acne and oil production (B6 in particular can only do this when consumed). Niacin also prevents acne along with skin aging. And on that note, Riboflavin maintains collagen levels while Thiamin keeps the skin in a proper condition, fighting away stress. The Pantothenic acid creates a healthy barrier for skin as Magnesium provides the moisture and elasticity your skin needs. Without enough magnesium in your diet, your skin will look parched and become more susceptible to wrinkles. So, you can thank this salad for keeping you young and blemish free. To make:

2-3 Servings
Prep: 15-20 minutes
Cook: 6 minutes

3 Cups Sprouts (radish, clover, alfalfa etc)
2 Wild Caught Salmon fillets rinsed 
1 1/2 Cup Pomegranate Seeds
3 Avocados cubed
1/2 Cup of Juice from Lemon
1/4 Cup of Juice from Grapefruit
5 tablespoons Olive oil (reserve 2 tablespoons for salad dressing)
Himalayan Sea Salt to taste 
Black Pepper to taste

Seed 1 1/2 cups of pomegranate seeds from it’s fruit and set aside. Thoroughly wash your choice of sprouts. Then lightly pat dry with a paper towel and set aside in a strainer so any excess water can drip off. Rinse salmon fillets, pat dry, add a pinch of himalayan sea salt and set aside on a plate, ready to add to the frying pat. Heat 3 tablespoons of olive oil in frying pan on medium heat. Wait 1 minute before adding salmon fillets. Sear on one side for 3 minutes then flip to the next side for an additional 3 minutes. I like to cover with the lid during this process to enclose the heat, however it’s preferential. While salmon is resting, cube 3 avocados and toss with sprouts and pomegranate seeds. Mix 2 tablespoons of olive oil with Himalayan sea salt (to taste), lemon and grapefruit juice. Then toss mix into the salad. Add salmon on top and cut into chunks (if you wish). Add black pepper to taste. Garnish with a few slices of lemon. Done!

Tuna Beets Salad

Red Leaf Lettuce not pictured as I tested this recipe with arugula, however the arugula did not mix well with the strong flavors of beets and radishes.

Red Leaf Lettuce not pictured as I tested this recipe with arugula, however the arugula did not mix well with the strong flavors of beets and radishes.

Beets contain a high dose of vitamin C, which is essential for healthy skin. They’re also great for fighting wrinkles and repairing cells through vitamin A and carotenoids. The tuna in this dish has high levels of omega-3 fatty acids- keeping skin free from inflammation that causes psoriasis and acne. Skin will also maintain youthful as the radishes not only contain Vitamin C but also phosphorus, zinc, and vitamin-B complex. The water content in both the radishes and red leaf lettuce even help preserve moisture levels in the skin. And beyond that, the red leaf lettuce provides you with a good source of Vitamins A, C, K, Magnesium, Selenium, Thiamin, Riboflavin, and Manganese- all necessary for a clear complexion. To Make:

Prep: 25 minutes
Cook: 6 minutes
Serves 2-3

3 Beets sliced
2 Tuna Fillets rinsed
4 cups of Red Leaf Lettuce
4 Radishes sliced
1/2 Cup Lime
1/4 cup Honey
3 tablespoons Olive Oil
Himalayan Sea Salt

Wash, trim, and slice beets (I do not suggest using a wooden board as the pigment may stain). Wash, trim, and slice radishes. Wash, dry, and chop the red lettuce leaf into big pieces. Mix with beets and radishes, set aside. Heat 3 tablespoons of olive oil in frying pan on medium heat. Wait 1 minute before adding tuna fillets. Sear on one side for 3 minutes then flip to the next side for an additional 3 minutes. Tuna should be left pink in the middle so do not cover. While tuna is resting, mix lime, honey, and Himalayan sea salt. Toss into salad. Add the tuna and cut into slices. Sprinkle a pinch of salt and garnish with lime slices.

Strawberry Jalapeno Salad

This one is great if you’re vegan as the walnuts provide you with 12g of protein. This salad is my second favorite because of all the complex flavors and textures going on. You’ve got a touch of spice, sweet, and tangy along with the textures of crispy, crunchy, and soft. Plus, your skin is getting a healthy dose of antioxidants and flavonoid antioxidants through the cucumber and strawberries. The cucumbers even provide your skin with anti-inflammatory properties while the butter lettuce and walnuts contain properties to allow your skin to maintain hydrated. This is simply an excellent salad for those of you with dry skin who need that water content boost. To make:

2 Servings
Prep: 15-20 minutes

3 cups Butterhead Lettuce chopped
1 1/2 cup Strawberries sliced
3/4 Cup Walnuts crushed
1 Jalapeno sliced and seeded
2 Cucumbers sliced
1 Handful Cilantro chopped
2 tablespoons Avocado Oil
1/3 cup Apple Cider Vinegar
Himalayan Sea Salt to taste

Throughly wash and dry butterhead lettuce, strawberries, cucumbers, cilantro, and jalapeño separately. Chop butterhead lettuce into big pieces and add in sliced strawberries, cucumbers, and cilantro. Cut halfway horizontally into jalapeño and remove all seeds. Mince and add into salad mix. Place 3/4 walnuts into plastic bag. Seal and crush with your hands. Then add into salad. In a small bowl mix apple cider vinegar, avocado oil, and Himalayan sea salt. Add dressing into salad and toss all together. Enjoy as an appetizer or dish.

Well gals, the New Year is quickly approaching us and I am so excited for what next year has to bring! Share any New Year’s resolutions you may have below!

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