Salad is one of my “island” foods.  You know, the kind of food I’d want if I were stranded on a deserted island.  It’d be a pretty sweet island if I had this many ingredients…Suffice it to say, I eat salad every day and sometimes twice a day.  It never gets boring, because I always mix it up, depending on what I have in the fridge and what flavors sound good.  First and foremost, I make sure to add a lot of greens.  Greens are the gateway to health.  From there, I incorporate seasonal veggies, beans and grains (or sweet potatoes), and healthy fats (avocado, nuts and seeds).  Then, I top it all off with a little bit of dressing.  Dressing is great, but it can be calorie dense, so a little goes a long way.


Think of this recipe as a template – a rough idea of the type of ingredients that make for a hearty, bountiful, satisfying salad.  You can add, remove, swap out or switch up whatever you like.  Go to the farmer’s market for inspiration and have fun with it.  Yes, salad-making can be fun.  Trust me.



Vegan, dairy free, gluten free, refined oil free

Recipe by Jentry Lee Hull, dressing recipe adapted from Sid Garza-Hillman

Makes 1 giant salad


  • 3 large handfuls organic greens (baby spinach, baby kale, spring mix, baby romaine)*
  • 1 ripe avocado, pitted, peeled, and thinly sliced
  • 1 handful cherry tomatoes, sliced in half
  • ½ cup cooked beans (chickpeas, black beans)
  • ½ cup cooked quinoa, brown rice or diced sweet potato
  • 1 large carrot, sliced
  • 1 cucumber, sliced
  • ¼ cup red onion, thinly sliced and minced
  • 1 Tbsp. hemp seeds (also known as hemp hearts)
  • ½ cup berries or sliced fruit (plums, nectarines, mangos)


  • 2 cups raw cashews, soaked in boiling water for 15 minutes
  • 1 ½ to 2 cups water, depending on your consistency preference
  • Juice from 1 lemon
  • 2 Tbsp. apple cider vinegar
  • 1 small handful fresh cilantro
  • 2 Tbsp. nutritional yeast
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. cayenne
  • ½ tsp. ground white pepper
  • 1-2 tsp. pink Himalayan salt, or to taste



  • Soak cashews in boiling water for 15 minutes (in a tempered glass container – Pyrex works), drain and rinse.
  • In a food processor or high-powered blender, combine cashews and remaining ingredients. Blend until creamy and smooth.
  • Adjust seasonings to taste.
  • Store leftovers in an airtight container in the fridge for 5-7 days.


  • Wash, rinse and spin greens in a salad spinner.
  • Wash, rinse, slice and dice remaining veggies and fruit.
  • In a large bowl, combine all ingredients, toss and slowly incorporate desired amount of dressing. Go light at first, thoroughly mix, then add more as needed.
  • Enjoy!


  • The greens are just a guide. If you prefer other greens, go for it.  Just make sure to thoroughly wash and spin before eating.
  • I suggest cooking your beans (or buy canned) and grains/potatoes ahead of time. That way you can just throw your salad ingredients in a bowl and enjoy.
  • If you’re making this ahead of time, for lunch, put the heavy ingredients in the bottom of the bowl first, then top with greens. Incorporate dressing right before eating, otherwise you’ll have a soggy mess on your hands.


Coach Jentry


Gumsaba Outdoor Fitness Class schedule Thursday 7/21/16

5:30AM Sunrise Danville Womens only class – Coach Karen – Med Ball Mash Up

5:30AM Sunrise Danville Mens only class – Coach Joel – Med Ball Mash Up

6AM Sunup Moraga Co-Ed class – Coach James – Weightless 

6AM Sunup Lafayette Co-Ed class – Coach Jentry – TRX Strength

8:15AM Sunshine Moraga Womens only Class – Coach James – Weightless

9AM Sunshine Walnut Creek Womens class – Coach Michelle – Circuit Funday

10:30AM Summer Yoga at the Lafayette Reservoir – Coach Michelle D.

11:00AM Cytosport Advanced Boot Camp at the Park – Coach Joel (private class)

12:00PM Cytosport Vinyasa Flow Yoga – Coach Jentry (private class) 

4PM Miramonte Varsity Stretch & Mobility – Coach Jentry & Coach Michelle (private class)