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Catalyst Cuisine Blog

Perfecting your summer salads...

Sometimes the little things in life make a big difference. Like a metal bowl. So you can toss your Catalyst Cuisine salads in a second, mess-free.

When my co-worker Kathy showed up with her bowl in the office one day, I wondered if she had brought her dog along - it looked like a big dog bowl. She said, "No! That bowl is for my salads. I am done with trying to toss my Catalyst Cuisine salads on a plate and having everything spill everywhere."

I quickly became a fan of Kathy’s (affectionately named) dog bowl and I fully agree with her: this bowl makes life easier and more delicious.

In case you want a dog bowl of your own to toss your salads with ease, here is the link to the one Kathy uses... but any 2.75 qt bowl will do!

Here are a couple of new anti-inflammatory salad recipes to create your own masterpieces!

Chickpea Salad with Carrots & Dill

2 servings


  • 1 cans pressure cooked chickpeas (15 ounces each), rinsed and drained (Eden Foods is one brand that offers pressure cooked beans)

  • 1 cup grated carrots 1/3 cup chopped celery

  • 1/4 cup thinly sliced green onions

  • 1/4 cup chopped fresh dill

  • 1/4 cup chopped roasted pecans

  • 1/4 cup extra-virgin oil or avocado oil

  • 1 to 2 tablespoons apple cider vinegar

  • 1/2 clove garlic, pressed or minced

  • ⅛ teaspoon salt or more if desired

  • Pepper to taste


  1. In a medium serving bowl, combine the chickpeas, carrots, celery, green onions, and dill. Set aside.

  2. To prepare the vinaigrette, in a liquid measuring cup or small bowl, combine the oil, vinegar, garlic, salt, and about five twists of pepper. Whisk until blended and pour all of the dressing over the chickpea mixture. Add the pecans to the bowl and stir to combine.

  3. Taste, and add additional vinegar (for more zing, I usually add another tablespoon) and/or salt (for more flavor overall, add another pinch). For the best flavor, let the salad marinate for 30 minutes or even overnight in the refrigerator.

Lemon Herb Mediterranean Chicken Salad

2 servings



  • 2 tablespoons olive oil or avocado oil
  • juice of 1/2 lemon

  • 2 tablespoons water

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons fresh chopped parsley

  • 1 tablespoon fresh basil

  • 1 teaspoons garlic , minced

  • 1 teaspoon fresh oregano

  • 1 teaspoon salt

  • cracked pepper , to taste


  • 1/2 pound (500 g) skinless, boneless chicken thigh fillets (or chicken breasts), pasture raised

  • 2 cups Romaine lettuce leaves, washed and dried

  • 1/2 cucumber peeled, deseeded and diced

  • 1/2 red onion sliced

  • 1 avocado sliced

  • 1/4 cup pitted Kalamata olives (or black olives), sliced (optional)

  • Lemon wedges to serve


  1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.

  2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.

  3. Once chicken is ready, heat 1 tablespoon of avocado oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.

  4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.