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Lissa’s Treasure Island Salad

Recipe By: Lissa Werson
Featured on Tuesdays With Thomas on 4/6/21


  • 1/2 lb. Leafy Greens, nicely chopped i.e., Romaine, Chicory, Red Leaf Lettuce, and a small amount of Red Cabbage (Easy hack: Use 1/2 bag of Taylor Farms Organic Mediterranean Crunch Chopped Salad Kit from Costco)
  • 1/3 c. Green Onions, sliced
  • 1/3 c. Shallot or Red Onion, finely sliced
  • 1/3 c. (1-2) Radish(es), finely sliced
  • 1/3 Carrot, julienne-sliced
  • 6 Strawberries, sliced
  • 1 Red or Golden Beet, diced
  • 1-2 T. Sunrise Grapefruit Balsamic
  • 1-2 T. 7-Herb Italian Balsamic
  • 1 t. Ground Flax Seeds
  • 1 t. Chia Seeds
  • 1 t. Hemp Seeds

Optional additions:

  • 1/2 Avocado, diced
  • 1 t. Non-fortified Nutritional Yeast Flakes
  • 1/8 t. Garlic Powder
  • 1/8 t. Black or White Pepper


Place leafy greens in a large bowl. Drizzle 1 T. Sunrise Grapefruit Balsamic and 1 T. 7-Herb Italian Balsamic on the greens. Toss to integrate evenly. Add green onions, shallots (or red onions), radishes and carrots. Fold together, carefully bringing items from the bottom of the bowl up to the top. Add strawberries, beets, seeds, and any optional ingredients. Fold and integrate everything together. Taste for desired flavor and wetness, and add more balsamic as needed. This can also be combined with Premium Classic or Premium White Balsamic. You may use a maximum of 4 T., but easy does it, a little at a time. Serve on a large dinner plate with a cup of Roasted Red Pepper Tomato Soup or all by itself.


This is a very tasty and interesting salad. Because the slicing and dicing may take a little extra time, I always prepare enough onions and radishes for three salads, and refrigerate them in an air-tight container to assemble quickly and enjoy several times over a period of a few days. A few decades ago, my best friend, Sally, married into a Middle Eastern family where she learned some marvelous cooking techniques. One of her secrets—which I’ve always treasured—was to cut salad ingredients into very small pieces. It was a simple trick, but somehow always made salads tastier and easier to tackle. In this particular recipe, I like to slice things very thin and not chunky. This salad is delicious as well as beautifully colorful and pleasing to the eye. All of the ingredients are a delicate symphony of buried treasures as you discover each flavor on your eating journey. You’ll find the sharpness of the onions and shallots in combination with the pop of sweet strawberries and tartness of the grapefruit balsamic curiously delightful. The seeds provide extraordinary nutrition as well as added texture, reminiscent of a sandy beach. If you have enough time to enjoy this as part of a longer meal, the variety of flavors enhance as they marinate and the greens wilt. It’s also great as a leftover snack. Yum!

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