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Bam! Basil Fresh Salad

Bam! Basil Fresh Salad

Simple salads with a minimal amount of ingredients can still nourish your body well! This basil fresh salad combines earthy basil with the spicy bam! of jalapenos.

Basil offers a fragrant freshness to this salad. Bet you didn’t know that there are more than 60 varieties of basil that you could try. Each one offers subtle flavor differences that would change up the taste of this recipe. Basil, native to India and Asia as well as parts of Africa, offers iron, calcium, manganese, magnesium, vitamin C and potassium. But that’s just scratching the surface. More interestingly, this leaf contains flavonoids, which protect your body on a cellular level, right down to your DNA!

The jalapenos not only add spice, but also extra vitamins, minerals and antioxidants.  Plus, the iron, magnesium, phosphorus, zinc, copper and manganese in jalapenos all promote healthy blood, bones, and nerves. Eat up!


  • Medium bowl
  • Kitchen Gloves
  • Knife
  • Cutting Board
  • Strainer


(Note: Use all organic, fresh ingredients if possible)

Makes 1 serving

1/2 cup Heirloom tomatoes (washed, then sliced up)

Basil (4-8 leaves)

1 jalapeno (optional)


1-2 tablespoons of balsamic vinegar drizzled on top.

1/4 teaspoon of Himalayan Sea Salt



Wash the tomatoes (I like to use a mix of yellow and red for a pop of color and diverse nutrients) with a vegetable wash, rinse in the strainer, and cut up to bite-sized pieces. To prepare the jalapenos, wash them with a vegetable wash and then using gloves to handle the peppers, cut off the tops of the peppers, slice them in half the long way, and scrape out the seeds and membranes with a spoon. (You can also use pre-cut jalapenos.)  Wash the basil leaves and pat dry if desired. Tear into small pieces. Tip: For uniform cutting, stack the basil leaves, roll them up, and then slice up the resulting “roll.” 

Mix everything together in your salad bowl.

Drizzle the balsamic vinegar on the salad and shake on the Himalayan salt.

Note: If you don’t want to use the balsamic vinegar, opt for extra virgin olive oil with a squeeze of lemon!




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