Achieving the perfect salad can take a bit of creative flare. The fantastic thing about salad creation is that no two salads ever need be exactly the same. There are a plethora of different ingredients to mix up flavor and texture, and we have more access these days to different fruits and vegetables than ever before. This recipe is the creation of Gena Hemshaw, and she got her inspiration from Aimee Follette’s Bella Divine salad at Sun In Boom. Gena combines fresh, finely minced kale and cabbage with cultured vegetables, a light tahini dressing, dulse seaweed, a dash of ginger and Braggs or shoyu, and of course every salads must have ingredient- avocado. With the mouth watering close up of creamy avocado slices it's hard to not want this salad immediately! Whip up a large batch for dinner tonight and eat the leftovers for lunch tomorrow after the dressing has marinated with the kale.

In need of a fresh and flavorful idea for dinner tonight? This salad combines simple wholesome ingredients to create the perfect Asian inspired side salad. The crunch of sesame gomasio combines with juicy fresh nutrient rich purple cabbage and sugar snap peas for an enlightening taste of Spring. The salad is then ever so lightly dressed with rice wine vinegar and a drizzle of high quality sesame oil. If you're wanting an even lower fat version Chef Gena Hemshaw tells us that the sesame oil can be left out. This recipe calls for light steaming of your snap peas, but they can also be consumed raw, it is up to you. What a healthy addition to a meal!

Gone are the days when enjoying a tasty salad dressing also means enjoying loads of fat, salt, and processed ingredients. You will love this creamy rich caesar salad dressing by Young and Raw. It works very well as a dip for veggie crudités and of course as a healthy and vegan alternative to the traditional caesar dressing found in many restaurants and stores. Sheleana from Young and Raw states that, "A good caesar dressing should be creamy, tangy, and bold in flavour." and this particular dressing hits the mark on all 3 fronts. Don't be afraid to share this dressing with non-vegan friends, they will love it just the same.

This recipe is simply classic and easy to prepare. For the noodles use spiralized zucchini or yellow summer squash, or a combination of the two for a variation of color. The sauce is a full flavored mix of tangy, sweet, and tasty! The cherry tomatoes combined with soaked sun dried tomatoes give the sauce a denser, more concentrated flavor and "cooked" texture. Using a bit of olive oil will add richness to your sauce, and including 1 fresh date will add the perfect amount of sweetness to balance the flavor. The zucchini noodles add a bit of crunch to the recipe which is a nice change from bland lifeless alternative of cooked gluten containing pasta. When it comes to spaghetti, raw is always better!

This is a rawsome recipe from Elenor Earthsprout for a cleansing and nourishing Pad Thai that is light enough to be eaten all summer long even when the hot weather hits. This recipe uses fresh spiralized daikon radish combined with packaged kelp noodles for variation of texture. Daikon is used extensively in Asian cuisine but often gets overlooked in the West. It is juicier and milder in flavor to its red radish counterpart yet still contains valuable nutrients such as the mineral sulphur. The noodles are covered in a light sauce that combines the traditional Thai flavors of coconut, cilantro, spring onion, garlic and lime. Delish any day of the week!

Crispy sweet "baked" onions with a creamy, cheesy, sunflower seed sauce that mimics the flavor of cheddar? Yes, please! This is another incredibly creative recipe by Callie England that will satisfy those cravings for any snacky, cheesy, savory, oniony type foods. Callie tells us, "These crispy onions are a great addition to salads and soups. Plus, they will store beautifully in the freezer, so make extra and you’ll have them for quite some time." They are crunchy, light, and oh so yummy!

A creamy, refreshing, paprika laced red bell pepper bisque topped with a delicious vibrant green pistachio parsley pistou (pine-nut-less pesto) which gives the smoothness of the soup a nice amount of nutty texture. Enjoy as the centerpiece of your meal or as an appetizer for lunch or dinner

Ever bitten into a raw flax cracker only to be disenchanted by bland, listless, and uninspired flavor? If so this recipe will restore your faith that raw crackers CAN be loaded with flavor and pizazz! Spicy bold flavors of cumin, garlic, onion, black pepper and a touch of basil combine with soaked walnuts, ground flax and fresh zucchini for a versatile recipe that can be either turned into flatbread or crispy crackers. This recipe was inspired and adapted from a recipe by Chef Matthew Kenney.

Crunchy dehydrated BBQ spiced cauliflower with a sweet and tangy honey mustard dipping sauce. This delectable recipe is the perfect appetizer or snack when you just need something salty and spicy to munch on. Perfect savory treat while watching a great movie with a friend or loved one! If you love dehydrated kale chips odds are you will love this recipe too!

A rich savory tart inspired by the flavors of Italy. Made with fresh vine ripened tomatoes and thinly sliced fennel soaked in a cold pressed olive oil marinade and dehydrated to perfection giving them a nearly cooked flavor and texture. This recipe requires some extra steps but will become the centerpiece of any dinner table with it's richness of flavor and bright red juicy tomatoes. A truly inspired gourmet raw food recipe to delight the senses and nourish the body!

This savory spinach and wild mushroom quiche is an amazing creation of Chef Russel James, the master of raw gourmet. It is richly dense with flavor, and is made completely free of dairy, eggs, or anything processed for that matter and actually tastes worlds better than anything cooked. Believe us! While this recipe does take a bit of time to prepare (the base crust should be made ahead of time) it is well worth the effort as the outcome will amaze you.

Crispy, succulent greens of romaine, watercress, celery and parsley combine eloquently with the sweet crunch of fresh apples and grapes and a healthy dose of omega 3 rich walnuts. This salad is then lightly dressed with a creamy cold pressed olive oil, cashew, and mustard vinaigrette. Vastly nutritious and an incredible marriage of flavors and textures this salad will definitely WOW you (as any recipe from Chef Russel James will!)!

When the weather starts to warm up nothing hits the spot for dinner like a fresh zucchini pasta with basil pine nut pesto. This recipe also has ground dehydrated pumpkin seeds on top for a parmesan cheese like effect. This recipe is full of flavor, phyto nutrients and brain and heart nourishing omega fatty acids. Pumpkin seeds are also an incredible source of zinc for healthy skin and a robust immune system!

Such a simple, light, fresh salad that would make a great accompaniment to a creamy raw avocado soup or even addition to a green leafy salad. Or of course just eaten on it's own as a side salad. It is a lovely combination of fresh flavors and is packed full of sprout life force and nutrition. Lentil sprouts in particular are very easy to digest and are rich in protein, iron, folate, potassium, and niacin making them a great addition to a vegetarian diet!

Tahini dressing is a classic staple in raw food cuisine for good reason. It as a very distinctive yet versatile flavor and is richly satisfying. Also, it goes very well with pretty much any vegetable mix under the sun. This recipe has a very nice balance of different tastes: sweet from raw honey, acidic from apple cider vinegar, creamy richness from tahini, saltiness and depth from shoyu, and spice and flavor from chives and garlic. And a nice mellow dose of fresh cucumber. Traditionally tahini is made by grinding sesame seeds into a thick butter. You can either make the tahini yourself by using a blender or food processor to blend the sesame seeds until smooth (which can take time and patience and you may need to add some additional sesame oil) or you can purchase pre-made raw tahini in jars. Having some good salad dressings around is a great help when it comes to success on a healthy diet! This recipe was an experiment by Chef Hannah Mendenhall and she encourages you to play around with ingredients and make it your own!

Savory and saucy this dish uses both kelp and zucchini noodles and is dressed up with an Asian inspired creamy, spicy macadamia avocado sauce. The addition of snow peas, sliced broccoli and asparagus add a nice seasonal touch to this recipe. Everything here is raw aside from the roasted bell peppers which can be omitted if you wish (just add in a bit more fresh bell peppers). Another option would be to use a few tsp of chipotle pepper seasoning for a nice robust smoky flavor. Raw noodle dishes are always a hit because they are so easy to prepare and can be made in such a variety of ways. Zucchini and kelp noodles are both very neutral in flavor and will take on the dynamic flavors of any sauce.

This salad is gorgeous and the delicious creamy tangy apricot dressing is reason enough to make this recipe. When it comes to eating raw kale salad this secret is totally in the dressing. It must have a yummy sauce otherwise you can forget it. This recipe has vibrant flavors and a variety of fun textures and is not your average boring salad. The many phyto nutrients such as beta carotene in this salad are amazing for healthy lung tissue. Breathe deep and try it out for dinner tonight!

Are you one of those people that loves the concept of eating sea veggies but don't care for the taste? If so then this recipe is for you! These crackers are so good they're borderline addictive, and with each crunchy savory bite you're getting loads of nourishing minerals from nori and kelp! This recipe was inspired by an Episode of Raw Food World.

A low glycemic, super-food infused, healing and alkalinizing smoothie recipe perfect for all the green smoothie drinking green goddesses out there! Added to the green power of cucumber and romaine there is the addition of spirulina and barley greens powder, as well as a hit of herbal medicine from maca and the Chinese herb he shou wu. Top with goji berries or bee pollen. This recipe is perfect for those with blood sugar imbalances and the sweetness can be adjusted by adding more or less stevia.

Carrot pulp, ground sesame seeds and flax, fresh herbs and spices all rolled up into yummy little falafel patties! To acquire your carrot pulp simply make a large batch of carrot juice and enjoy. This is actually a nut-free recipe and the base of carrot pulp really makes this recipe a lot easier on the digestive system. The tahini sauce is super creamy and tangy and makes a delicious salad dressing in its own right.