On the reset program I normally had a large salad with baby greens, cherry tomatos, jicama, broccoli, red bell pepper, carrot, cucumber, toasted pumpkin seeds and cilantro for lunch every day. You don't need  a recipe to fix that however I also ate several side salads with it and here are a couple or so that I really enjoyed:

Lentil-Lime Salad:
(makes 1 serving)

1 cup cooked green lentils
1 medium carrot, shredded,1/4 cup finely chopped fresh cilantro
1 1/2 tsp sesame oil
2 tbsp fresh lime juice
squirt of Bragg Liquid Aminos
dash Himalayan salt
1/4 tsp ground cumin

combine all in a medium bowl, toss gently to blend. Cover and marinate in refrigerator for 2 hours before serving.


Quinoa Salad:
(makes one serving)

1/2 cup cooked quinoa (directions below)
1 tbsp extra-virgin olive oil
dash Himalayan salt
squirt of Bragg Liquid Aminos
1 tbsp frsh lemon juice
1/2 medium tomato, diced
1/2 medium cucumber, peeled, diced,
2 tbsp pitted, chopped kalamata olives
2 tbsp finely chopped parsley
! tbsp finely chopped mint leaves

Combine quinoa, oil salt, amionos and lemon juice in a medium bowl, mix well. Add tomaot, cucumber and olives, toss gently to blend. Gently fold in parsley and mint. Cover and let marinate in refrigerator for 2-3 hours before serving.

(Quinoa (makes 4 servings)  1 cup dry quinoa, 2 cups cold water. combine is a small pan, place over high heat and bring to a boil. Reduce heat to maintain a gentle boil; cook, covered about 25 minutes, or until water has been absorbed, remove pan from heat and let sit for 10 minutes without lifting the lid, fluff with fork before serving).

Moroccan Salad:
(makes 1 serving)

3 medium carrots, grated.
2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
2 tbsp chopped fresh cilantro (or parsley)
1 clove garlic, chopped.
1/4 tsp ground cumin
1/4 tsp ground paprika
dash cinnamon
1/2 tsp Himalyan salt
1/2 tsp cayenne pepper

Combine all ingredients in a medium bowl; mix well. Cover and marinate in refrigerator for 2 to 3 hours before serving.