Heart-y Salad

A salad with enough substance to be a main course. Perfect for Earth-types!

It may seem strange to cook a salad, but during cool seasons it really hits the spot!

This variety of ingredients comes together nicely; so if it at first seems odd, I encourage you to give it a try-especially if you have Earth-type tendencies.

The fresh herbs compliment one another and promote good digestion especially in cases of slow digestion with symptoms of bad breath and bloating.

Heart-y Salad

Free of Dairy (opt.), Gluten, Nuts (opt.), Corn, Eggs, Soy


2 to 3 entree size servings

Preparation Time

20 minutes

Cook time

20 minutes


*Use all organic and/or farm-raised ingredients.

Salad Ingredients

4 tablespoons olive oil

4 ounces fennel bulb, thinly sliced

2 ounces red onion, sliced in crescents

1/3 cup walnut pieces, loosely packed (Earth-types can handle a lot of roughage) salt and black pepper

2 tablespoons chopped, fresh basil

2 tablespoons chopped, fresh cilantro

2 cups lettuce leaves, torn (green leaf works well or use a spring green mix, add arugula for some extra zest!)

1/2 pound eggplant cut in 1/4 by 1/2 –inch pieces

2/3 cup chopped fresh tomatoes

Dressing Ingredients

2 tablespoons balsamic vinegar

1/2 teaspoon honey

pinch fresh thyme leaves

1/2 teaspoon extra virgin olive oil

salt and pepper

2 tablespoons Greek Cheese (opt.)


  • Heat 2 tablespoons of the oil in a skillet and add the fennel and onion.
  • Season with salt and pepper.
  • Cook until just soft but not brown, about 5 to 7 minutes.
  • Remove with a slotted spoon and place in a salad bowl.
  • Add approximately 1 teaspoon of oil to the skillet, then stir in the walnut pieces and sauté for about 2 minutes until crisp and browned but not burnt.
  • Sprinkle with pepper and remove with a slotted spoon to the salad bowl.
  • Add the lettuce, half the herbs and half the tomatoes to the salad bowl.
  • Add an additional 2 Tablespoons of oil to the skillet, then add the eggplant and cook over a moderate heat until tender and browned on all sides, 5 to 7 minutes.
  • Add remaining basil, cilantro and tomatoes, sprinkle with freshly ground pepper.
  • Continue to cook until aromatic, about 1 minute.
  • Whisk together the vinegar, honey, thyme and oil until well combined.
  • Season to taste with salt and pepper.
  • When the eggplant mixture is ready to serve, transfer to the salad bowl.
  • Toss the salad and top with the dressing.
  • Serve immediately with goat cheese.

Body-type and Wellness Insights

As I mentioned above this is a great dish for Earth-types. The various herbs, especially fennel Earth-types sluggish digestive systems kick into gear. Vinegar also has astringent properties which are naturally tonifying.

Fire-types and Air-types will not naturally be attracted to this salad, which is totally ok.

Enjoy with your Earthy friends!