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salad Tag

Thrive Carolinas / Posts tagged "salad"

Spring Salad with Pesto Vinaigrette

Don't be intimidated by this recipe. Once you prepare the pesto, it can be used for another dinner option and for the dressing. If you are short on time, you can also purchase crispy garbanzo beans in the snack section, but preparing them is easy. Spring Salad Ingredients: 2 cups Butter Lettuce 1 bunch asparagus, tender sections only-blanched briefly in hot water ½ cup snow peas 1 cup sugar snap peas 2 radishes, thinly sliced ½ cup goat cheese crumbles 1 avocado, pitted and diced Sprinkle of lemon juice and lemon zest from one lemon ½ cup roasted chickpeas (see recipe that follows) ¼ cup toasted and chopped pistachio nuts Sprigs of fresh basil and mint (or chives and tarragon) Sea salt and fresh ground pepper ½...

Mixed Salad with Strawberry Balsamic Vinaigrette

This Mixed Baby Greens Salad pairs fresh greens with sweet strawberries, creating a tasty blend of flavors. The salad is dressed in a homemade strawberry balsamic vinaigrette, which adds a tangy, fruity finish. Topped with crunchy nuts and creamy goat cheese, it's perfect as a refreshing starter or a light main dish. Strawberry Balsamic Vinaigrette Ingredients: 1 cup strawberries, coarsely chopped ¼ cup balsamic vinegar 1 T honey ½ c extra-virgin olive oil or walnut oil Salt and pepper to taste Directions: Blend the strawberries, vinegar, and honey in a high-speed blender. While running, slowly drizzle in olive oil until the dressing is smooth and emulsified. Salt and pepper to taste. Use the dressing with the salad that follows. Mixed Baby Greens and Arugula Salad Ingredients: ¼ c sliced almonds 4 cups of...

Salad Greens with Roasted Beets, Oranges, Pickled Onions, Walnuts, Goat Cheese and Balsamic Vinegarette

Do not be intimidated by the steps with this salad. It is well worth it. Packed with many phytonutrients and antioxidants, this nutrient-dense salad will get you extra credit on nutrition. You may choose to make the beets and pickled onions a day ahead, so it will be easy to throw the salad together at dinnertime. Beets 2 golden beets, scrubbed, peeled, and cut into 1-inch cubes Juice of one navel orange 1T orange zest 1 T honey 3⁄4 t sea salt 1⁄4 t ground pepper Line a baking dish with aluminum foil. Scatter cut-up beets on foil. Combine juice, zest, honey, and seasonings in the dish. Drizzle over beets and top with the second sheet of aluminum foil, forming a pouch by sealing sides. Bake in...

Summer Salad with Grilled Peaches and Blueberries

adapted from Forks Over Knives - Recipe Courtesy Pharmacy In Your Kitchen This summer salad is gorgeous and nutritious. It takes advantage of summer's peaches and blueberries and combines them with healthy ancient grain pasta, spicy arugula greens, and a simple dressing. Grilling the peaches gives a wonderful sweetness to this dish and this can be done on a traditional grill or with a grill pan on the stove. SERVES 6 4 cups dried ancient grain penne pasta 4 firm, ripe peaches, halved and pitted 1 tsp lemon zest ½ cup fresh squeezed lemon juice 4 tsp Dijon mustard 4 cloves garlic, minced 1 Tbsp maple syrup ¾ cup olive oil 5 oz fresh arugula 2 cups fresh blueberries salt pepper INSTRUCTION: Cook pasta according to directions. Drain and...

Crunchy Thai Quinoa & Veggie Salad

This vegan salad is crunchy, flavorful, and packed with protein with no lettuce required! Recipe Courtesy: LauraLiveWell Ingredients: 1 c quinoa 2 cups water or broth (I like to use chicken bone broth for extra protein and flavor) 1/2 head of chopped cabbage (purple or green) 1 diced bell pepper (red, yellow, or orange) 1-2 heads of chopped broccoli 1 12 oz bag of shelled edamame 1/4 cup coconut aminos 2 T peanut butter 2 T maple syrup (or honey) 1 lime juiced   Directions:   Add quinoa and liquid to a medium pot and cook on the stove as directed on the package. Chop cabbage, bell pepper, and broccoli Cook edamame as directed on the bag (I buy a frozen bag and either microwave or cook on the stove) ...

Asian Inspired Super Seven Salad

This crunchy, savory salad contains complete proteins with edamame, almonds, seeds, and quinoa plus the benefits of the fermented miso and vinegar. Add in the cruciferous powerhouses and the phytonutrients of the colorful carrots and red cabbage and you have good medicine in a bowl. The salad gets better with time so make ahead if possible so the flavors can combine. Make sure to pack a bowl in your lunch box too!! Ingredients ½ cup quinoa, rinsed 1 cup water 1 cup shelled edamame 1 ½ cup shredded white cabbage ½ cup shredded red cabbage 1 cup of shredded carrots 3 green onions sliced thin, green, and white parts. ½ cup slivered almonds ¼ cup fresh cilantro leaves Dressing 2 T toasted sesame oil 3 tsp rice...