Pear and Fresh Date Salad – Maria Middlestead

Ingredients

• 3 Tbsp chopped fresh parsley
• 1 Tbsp extra virgin olive oil*
• 1 Tbsp lemon juice
• ½ tsp sea salt with kelp*
• 1 large firm pear, cored and thinly sliced
• 6 fresh dates, sliced into narrow lengths
• ½ small red pepper, thinly sliced
• 1 medium red onion, thinly sliced into rounds
• lots of freshly ground pepper
• 2 cups mixed torn lettuce and baby greens
• 6 Tbsp cashews, pinenuts, pistachios, chopped macadamias, or slivered almonds; 6 sliced Swiss Brown mushrooms, plus ½ tsp Chinese 5 spice, ½ tsp garam masala and ¼ tsp kelp granules (fry with onions)
• 1/2 cup small cubes of tofu or strips of tempeh, 1 tsp curry powder (fry with onions, then add 1 Tbsp soy sauce*)
• 3/4 cup fresh or thawed squid rings or prawns, or small slices fresh fish, plus sesame seeds and seasoned salt (fry with onions)
• 1/2 cup thin strips of venison or lamb, plus 2 tsp cumin powder (fry with onions, then add 1 Tbsp soy sauce*)
• 1/2 cup smoked fish (add to pear mixture)
• Slices of 2-3 egg omelet, or wedges of 2-3 hard-boiled eggs (sprinkle with seasoned salt and add to pear mixture)