Turkish beet salad with parsley and walnuts
Thoroughly wash your beets to remove any dirt. Bring a pot of salted water(add about 2 tsp salt) to a boil and add the beets. Cook on low with lid on until soft but not mushy. In a bowl mix a tsp crushed garlic, 3 tbs red wine vinegar, juice and zest of one lemon, 4 tbs of olive oil, 1 tbs sugar, salt and pepper, 2 tbs fresh chopped parsley. Peel beets once they are cool enough and cut into pieces. Add to the vinaigrette. Mix and top with chopped walnuts. Drizzle with honey. Allow mixture to thoroughly cool down and set aside in the fridge until serving. Afiyet olsun.
Spicy carrot 🥕 and cucumber 🥒 salad with Southeast Asian flavours
Using a peeler, slice carrots and cucumbers as thin as possible. Add 1 tsp black pepper, 1 tsp Chili flakes (more if you like it super spicy), 1 tbs sesame oil, 2 tbs light soy sauce, 1 tsp rice vinegar, juice of a lime, green onions (I used chives bec I didn't have green onions, just as good), 2 tbs honey, sesame seeds. Toss and refrigerate to allow flavours to marry. For the sauce, adjust flavours to your liking.
Arugula salad with pear, Roquefort, pom seeds, walnuts, prosciutto
Arrange arugula in the shape of a wreath on your platter. Using a mandoline, thinly slice 2 large Bartlett pears (semi ripe) drizzled with lemon juice to prevent them from going brown. Place sliced pears at centre of wreath and top with the pom seeds, walnuts, prosciutto and crumbled cheese (Roquefort) or any other blue cheese. For the vinaigrette - drizzle olive oil, balsamic glaze and habanero honey (or any spicy honey - Trader Joe's has a delicious one) on top of your salad. Salt and pepper to taste. NOTE: don't use too much dressing as you want to taste the sweet and saltiness of the ingredients.
La Scala inspired chopped salad
For the vinaigrette:
1/2 cup good olive oil, 2-3 tbs red wine vinegar, 2 tbs Dijon mustard, 1 tbs honey, salt and pepper to taste, 1/4 cup grated parmesan cheese.
For the salad - layer in this order in individual bowls:
Mix of iceberg and romaine lettuce chopped (couple of handfuls), spicy salami cut into strips (5-6 slices) , marinated artichoke hearts (5-6 cut in half), sliced sun dried tomatoes (3-4), chickpeas (handful), shredded mozzarella (handful). Toss with vinaigrette. Don't overdress as it gets soggy. Add more as needed.
1/2 cup good olive oil, 2-3 tbs red wine vinegar, 2 tbs Dijon mustard, 1 tbs honey, salt and pepper to taste, 1/4 cup grated parmesan cheese.
For the salad - layer in this order in individual bowls:
Mix of iceberg and romaine lettuce chopped (couple of handfuls), spicy salami cut into strips (5-6 slices) , marinated artichoke hearts (5-6 cut in half), sliced sun dried tomatoes (3-4), chickpeas (handful), shredded mozzarella (handful). Toss with vinaigrette. Don't overdress as it gets soggy. Add more as needed.
Baby Alaily Salad - Nicli Antica inspired
Mixed greens, 1/2 cup chickpeas, marinated baby artichokes, 2 baby cucumbers cut up, 15 baby tomatoes cut in half, sprinkle with grated Grana Padano cheese. For the vinaigrette: 2 tbs olive oil, 2 tbs white sugar or honey, juice of 2 lemons, ¼ small onion or small shallot finely diced, salt, pepper, 1 tsp Dijon, ½ teaspoon celery seed. Add dressing before serving. I suggest drizzling olive oil on salad first and adding some of the vinaigrette mixture slowly. Taste before adding more. A little goes a long way. As these greens are very delicate, you don't want to drench the salad. Add enough dressing to lightly coat the greens.
Mango 🥭 Avocado 🥑 Mozzarella 🧀 Prawn 🦐 Salad 🥗
Mango 🥭 Avocado 🥑 Mozzarella 🧀 Prawn 🦐 - This salad is AMAZING! Cut up ingredients like in the picture above. Sauté prawns in olive oil and season with salt and pepper. Add a bit of lemon juice to the prawns. Serve together. Drizzle olive oil and more lemon 🍋 juice and chili flakes. Season with salt and pepper.
Epic wheat berry and chickpea salad
Flourist inspired
I highly recommend checking out all the recipes on
flourist.com/
I made a couple modifications to the recipe.
1) Make sure you DON'T add salt to the vinaigrette as the feta is salty enough.
2) Use honey instead of sugar for the vinaigrette.
3) Add 1/2 cup fresh lemon juice for extra zing.
I also added blueberries, pomegranates and slivered almonds to add the extra crunch and sweetness.
1) Make sure you DON'T add salt to the vinaigrette as the feta is salty enough.
2) Use honey instead of sugar for the vinaigrette.
3) Add 1/2 cup fresh lemon juice for extra zing.
I also added blueberries, pomegranates and slivered almonds to add the extra crunch and sweetness.
Organic mesclun and micro greens with lemon and honey vinaigrette
Ingredients for the salad:
mesclun and micro greens (bought the boxed ones from Whole Foods)
1/4 sweet onion thinly sliced (I used mandoline slicer on thin)
1 sweet apple (make sure it is crisp) thinly sliced
a handful of strawberries (10-15) hulled and sliced
sliced almonds for crunch 1/4 cup
Parmesan slices (use a peeler) I used a lot because I love cheese
For the vinaigrette: juice of 2-3 lemons, 2 tbs creamed honey, salt and pepper 1/2 tsp of each (more to taste), 1 tbs dijon and 1/3 cup olive oil. Whisk all ingredients. Pour a little at a time on salad and toss. Since the lettuce is delicate, you don't want to use too much dressing. Use enough to coat but not drain the salad.
mesclun and micro greens (bought the boxed ones from Whole Foods)
1/4 sweet onion thinly sliced (I used mandoline slicer on thin)
1 sweet apple (make sure it is crisp) thinly sliced
a handful of strawberries (10-15) hulled and sliced
sliced almonds for crunch 1/4 cup
Parmesan slices (use a peeler) I used a lot because I love cheese
For the vinaigrette: juice of 2-3 lemons, 2 tbs creamed honey, salt and pepper 1/2 tsp of each (more to taste), 1 tbs dijon and 1/3 cup olive oil. Whisk all ingredients. Pour a little at a time on salad and toss. Since the lettuce is delicate, you don't want to use too much dressing. Use enough to coat but not drain the salad.
Watermelon, feta, jalapeño and mint salad with lime juice
One of the simplest salads you will ever make. Cut your watermelon into cubes, add crumbled feta, chopped mint, chopped jalapeño (you may want to remove seeds). Add lime juice (one lime). Serve chilled. This is a great summer salad, very refreshing.
Green Papaya Salad - Maenam inspired
Ingredients 4-6 servings
1 large or 2 small cloves garlic peeled
1/4 tsp salt
1 tbs dry roasted peanuts, more for garnish
2 fresh bird chilies sliced with seeds (wear disposable gloves)
1/2 tsp raw sugar
1 tbs ground dried shrimps
3 tbs lime juice - more if you like things tangy
2 tbs fish sauce
2-3 shredded carrots
2 plum tomatoes or 8 grape tomatoes, chopped up and lightly crushed.
1/2 pound long beans, trimmed and cut into 1 1/2 inch length (cook in boiling water for 5-7 minutes and shock them in ice bath)
1 large green (or unripe) papaya julienned
In blender or food processor, mix garlic, salt, peanuts, chilies, sugar and shrimp into paste. Transfer to large bowl. Add lime juice and fish sauce. Add tomatoes, carrots and beans. Peel papaya and discard seeds and membrane. Julienne the flesh and add to mixture. Mix together and allow to marinate in fridge. Better if prepared the night before. Sprinkle with peanuts and serve in bowl. You can replace peanuts with cashews if allergic. Add cilantro to garnish.
1 large or 2 small cloves garlic peeled
1/4 tsp salt
1 tbs dry roasted peanuts, more for garnish
2 fresh bird chilies sliced with seeds (wear disposable gloves)
1/2 tsp raw sugar
1 tbs ground dried shrimps
3 tbs lime juice - more if you like things tangy
2 tbs fish sauce
2-3 shredded carrots
2 plum tomatoes or 8 grape tomatoes, chopped up and lightly crushed.
1/2 pound long beans, trimmed and cut into 1 1/2 inch length (cook in boiling water for 5-7 minutes and shock them in ice bath)
1 large green (or unripe) papaya julienned
In blender or food processor, mix garlic, salt, peanuts, chilies, sugar and shrimp into paste. Transfer to large bowl. Add lime juice and fish sauce. Add tomatoes, carrots and beans. Peel papaya and discard seeds and membrane. Julienne the flesh and add to mixture. Mix together and allow to marinate in fridge. Better if prepared the night before. Sprinkle with peanuts and serve in bowl. You can replace peanuts with cashews if allergic. Add cilantro to garnish.
Chickpea salad
Ingredients
- 3 Tbsp EVOO
- 3 Tbsp lemon juice, from 1 large lemon
- 1 garlic clove, pressed or minced
- 1/2 tsp sea salt, or to taste
- 1/8 tsp black pepper
- 1 1/2 cups cherry tomatoes, halved
- 1 English Cucumber, halved and sliced
- 15 oz chickpeas, or garbanzo beans, drained, rinsed
- 1/2 medium red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 4 oz feta cheese, diced
- Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
- Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (I used all of it) and toss to coat.
Tuna Terrine
Who says Keto can't be delicious?
For this tuna terrine I used: 3 small cans of good quality tuna fish in olive oil (oil drained). You can use mayo 1/4 cup but I used 1/4 cup yogurt (4%), 4 cornichons chopped, celery (2 stalks) or 1/2 English cucumber (seeds removed) chopped up fine, 2 tbs fresh dill, chopped 1 tbs fresh tarragon chopped, 2 tbs fresh parsley chopped, 1 tbs capers drained (no need to chop these), juice of one lemon (I like tangy - or you can do half lemon), kosher salt and pepper to taste, sliced red onion to garnish, one vine-ripened tomato, chopped up. to shape your terrine, you can use a terrine mold, a square or round shaped cookie cutter or an ice cream scooper and serve on a bed of shredded lettuce. Dress with 1/4 cup olive oil to top the salad. I served this deliciousness with Keto seed crisps.
For this tuna terrine I used: 3 small cans of good quality tuna fish in olive oil (oil drained). You can use mayo 1/4 cup but I used 1/4 cup yogurt (4%), 4 cornichons chopped, celery (2 stalks) or 1/2 English cucumber (seeds removed) chopped up fine, 2 tbs fresh dill, chopped 1 tbs fresh tarragon chopped, 2 tbs fresh parsley chopped, 1 tbs capers drained (no need to chop these), juice of one lemon (I like tangy - or you can do half lemon), kosher salt and pepper to taste, sliced red onion to garnish, one vine-ripened tomato, chopped up. to shape your terrine, you can use a terrine mold, a square or round shaped cookie cutter or an ice cream scooper and serve on a bed of shredded lettuce. Dress with 1/4 cup olive oil to top the salad. I served this deliciousness with Keto seed crisps.
Summer Salad
For the salad:
2.5 cups of orzo
10-12 cooked peeled prawns
1 large mango diced
1 ripe avocado diced
arugula
cherry tomato halved
1/2 red onion sliced
1/4 cup chopped cilantro
For the vinaigrette:
1/2 cup EVOO
juice of 2 limes
lime zest
1/2 shallot chopped OR 1 small clove of garlic chopped
salt and pepper to taste (add as desired)
Cook orzo as per the package instructions (al dente is best bec it is being used in a salad and you don't want it too mushy). Set aside to thoroughly cool down. You can cook orzo ahead of time and keep in fridge. Place orzo on your platter and top with the different veggies. Add prawns and dress with vinaigrette. Note: You can use frozen, cooked prawns. You need to thaw them thoroughly and briefly sautée them in garlic butter. They taste better when warm, even in a salad.
2.5 cups of orzo
10-12 cooked peeled prawns
1 large mango diced
1 ripe avocado diced
arugula
cherry tomato halved
1/2 red onion sliced
1/4 cup chopped cilantro
For the vinaigrette:
1/2 cup EVOO
juice of 2 limes
lime zest
1/2 shallot chopped OR 1 small clove of garlic chopped
salt and pepper to taste (add as desired)
Cook orzo as per the package instructions (al dente is best bec it is being used in a salad and you don't want it too mushy). Set aside to thoroughly cool down. You can cook orzo ahead of time and keep in fridge. Place orzo on your platter and top with the different veggies. Add prawns and dress with vinaigrette. Note: You can use frozen, cooked prawns. You need to thaw them thoroughly and briefly sautée them in garlic butter. They taste better when warm, even in a salad.
Popcorn shrimp salad
Recipe for the popcorn shrimp:
In a medium bowl, mix together the flour, salt, paprika, pepper and garlic power. Pat the shrimp dry and place them in a large bowl. Add 1/4 cup of the flour mixture and toss to combine until the shrimp are all coated. Heat 3-4 inches of oil in a large deep pot to 375 degrees F. In a small bowl, whisk together the egg and milk. Dip each shrimp into the milk mixture, then dredge in the remaining seasoned flour. Place 8-10 pieces of shrimp in the oil. Cook for 2-3 minutes or until golden brown. Remove the shrimp from the oil and drain on paper towels. Repeat the process with the remaining shrimp.
The salad consists of: iceberg and romaine lettuce, cherry heirloom tomato, cucumbers, corn, avocado, red onion or shallot, popcorn shrimp - drizzled with a parsley, lemon juice, olive oil, salt and pepper.
The only challenging part of this salad is making the popcorn shrimp. The rest is super easy. Enjoy.
- 1 pound small shrimp peeled and deveined
- 1 1/4 cups all purpose flour
- 2 teaspoons salt plus more for serving
- 1/2 teaspoon paprika smoked or regular
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 egg
- 1/4 cup milk
- vegetable oil for frying
- 2 teaspoons chopped fresh parsley
In a medium bowl, mix together the flour, salt, paprika, pepper and garlic power. Pat the shrimp dry and place them in a large bowl. Add 1/4 cup of the flour mixture and toss to combine until the shrimp are all coated. Heat 3-4 inches of oil in a large deep pot to 375 degrees F. In a small bowl, whisk together the egg and milk. Dip each shrimp into the milk mixture, then dredge in the remaining seasoned flour. Place 8-10 pieces of shrimp in the oil. Cook for 2-3 minutes or until golden brown. Remove the shrimp from the oil and drain on paper towels. Repeat the process with the remaining shrimp.
The salad consists of: iceberg and romaine lettuce, cherry heirloom tomato, cucumbers, corn, avocado, red onion or shallot, popcorn shrimp - drizzled with a parsley, lemon juice, olive oil, salt and pepper.
The only challenging part of this salad is making the popcorn shrimp. The rest is super easy. Enjoy.
Lentil salad with cucumbers, green and red peppers, parsley, shallots, sun dried tomato
Cook lentil al dente. Chop up your veggies in small pieces. When lentils are fully cooled down, add the veggies and toss salad with an olive oil, lemon juice, rice vinegar, salt and pepper vinaigrette. As easy as that!
Adassi
1 cup green lentils, 3-4 cups of veggie stock, 1 onion diced, 2 cloves garlic crushed, 2 tbs oil for sautée, 1 tbs butter, 1/2 tbs turmeric, 1 tsp cinnamon, 1 tsp golpar (available at Mitra's or Persia in West Van), 1/2 tbs salt, 1/2 tsp pepper.
Heat the butter and oil in a pot over medium heat. Add diced onion and sauté until translucent. Add garlic, salt and pepper, turmeric and continue to sauté for another minute. Add butter or oil if pan is dry. Add lentils and 3 cups of stock. Stir and bring to a boil. reduce heat to low and cover. Allow to simmer for 45 minutes, stirring every so often to make sure nothing sticks to bottom of the pot. If it does, add more stock but check seasoning. Add cinnamon and golpar. Adjust seasoning to your taste. The dish is done when consistency is think (see pic above). Serve with bread, yogurt and enjoy. I like to serve mine with balsamic glaze and good olive oil.
Heat the butter and oil in a pot over medium heat. Add diced onion and sauté until translucent. Add garlic, salt and pepper, turmeric and continue to sauté for another minute. Add butter or oil if pan is dry. Add lentils and 3 cups of stock. Stir and bring to a boil. reduce heat to low and cover. Allow to simmer for 45 minutes, stirring every so often to make sure nothing sticks to bottom of the pot. If it does, add more stock but check seasoning. Add cinnamon and golpar. Adjust seasoning to your taste. The dish is done when consistency is think (see pic above). Serve with bread, yogurt and enjoy. I like to serve mine with balsamic glaze and good olive oil.
Kale and cabbage salad
(with persimmon, pomegranate, dried blueberries and pumpkin seeds, tossed in balsamic vinaigrette and balsamic pearls)
Salad of kale and cabbage with persimmon, pomegranate and dried blueberry and cranberry, tossed with olive oil, balsamic glaze and pearls. The first picture is the salad 24 hours later when it has had time to mariante. YUMMMMMMM
Salad of micro-greens, topped with peaches, kiwi, blueberry and slivered almonds, drizzled with a tamarind balsamic Dijon vinaigrette
Ingredients for the salad:
- micro-greens (Fresh Market)
- peaches, kiwi and blueberry
- slivered almonds
For the vinaigrette: 2 tsp Maille mustard (I purchased mine online link) , fresh tamarind (2 peeled and seeded, mashed up - bought it from City Market in West Van), olive oil (1/4 cup), balsamic glaze (1 tbs), balsamic vinegar (1 tbs) and salt and pepper to taste.
- micro-greens (Fresh Market)
- peaches, kiwi and blueberry
- slivered almonds
For the vinaigrette: 2 tsp Maille mustard (I purchased mine online link) , fresh tamarind (2 peeled and seeded, mashed up - bought it from City Market in West Van), olive oil (1/4 cup), balsamic glaze (1 tbs), balsamic vinegar (1 tbs) and salt and pepper to taste.
Heirloom tomatoes with sweet basil and fresh mozzarella or Burrata
topped with balsamic pearls
Brussels Sprout salad with pumpkin seeds
(keto friendly)
Brussels sprouts washed and finely sliced (about 20 large)
pumpkin seeds a handful
lemon juice (2 lemons)
olive oil
salt and pepper
It’s delicious eaten crunchy. You can allow it to sit in fridge for a couple of hours to soften up the sprouts.
pumpkin seeds a handful
lemon juice (2 lemons)
olive oil
salt and pepper
It’s delicious eaten crunchy. You can allow it to sit in fridge for a couple of hours to soften up the sprouts.
Chickpea Salad with bitter greens with a tangy lemon-tahini vinaigrette
Ingredients for the salad: shredded radicchio, Belgium endives, cilantro, baby cucumbers, red onions, hard boiled eggs, chickpeas all tossed in a lemon tahini vinaigrette: 1 clove garlic minced, 1 tbs tahini, juice of one lemon, 1 tbs honey, 2 tbs olive oil, salt and pepper to taste.
Rémoulade de céleri-rave
(celery root remoulade)
- 3 large celery roots (I found these at Whole Foods in West Van - they are super ugly on the outside but super delicious)
- 1 1/2 teaspoons salt
- 4 tablespoons freshly squeezed lemon juice
- 1 cup mayonnaise
- 1 tablespoon hot Dijon mustard
- 1 tablespoon whole-grain mustard
- 3 teaspoons white wine vinegar
- 3 teaspoons olive oil
- freshly ground white pepper
Remove the thick skin on the celery root using a sharp knife. Wash the peeled root well to remove dirt. Pat dry. Using a microplane spiral cutter, slice the celery root. Salt and pepper and add lemon juice and olive oil. Mix well and allow to sit for 15 minutes. In another mixing bowl, mix mayo, mustard, vinegar. Pour over the celery root mixture and mix well. Allow to sit in fridge for a couple of hours for the flavours to marry and for root to soften up a bit. Serve chilled.
Entrecôte frisée salad with walnuts
Combine mayonnaise or Aioli (2 tbs), lemon juice (3 tbs), oil (2 tbs) and Dijon grainy mustard (1 tbs). Whisk to blend well. Season dressing to taste with salt and pepper. Combine frisé or radicchio, radishes (I used watermelon radish) and butter lettuce in large bowl. Add dressing; toss to coat evenly. You don't want to drench this salad with dressing. Sprinkle with walnuts and serve.
Pepino’s Spaghetti House inspired avocado salad
When we went there last night, we expected an avocado salad. There was avocado in the salad. However, it was all the other ingredients that made this a delicious dish. I have made my own version.
Ingredients:
Ingredients:
- Avocado sliced to top salad
- ½ red cabbage finely julienned
- baby kale – 2 cups
- cooked beets, chopped up into cubes (they used red beets) I have used both yellow and red
- handful of dried cherries
- handful of sunflower seeds
- goat cheese rolled up into balls and covered in poppy seeds (each person should get 2 pieces)
- for the vinaigrette, I just used good olive oil, balsamic glaze, salt and pepper
- Prosciutto (optional)
Thai carrot and red cabbage salad
Combine 4 cups shredded cabbage, 5 large grated carrots, 3 tbs fresh mint leaves, chopped, 2 tbs fresh basil, chopped, sesame seeds to top salad. For the dressing, combine juice of one lime, 3 tbs fish sauce, 3 tbs honey, 2 tbs toasted sesame oil and tsp fresh ginger, minced. Toss salad in dressing and add more sesame seeds and mint for garnish. Note: I like my food saucy and salty. If you are like me, you can adjust the flavours by adding more of the ingredients to the dressing.
Salade de carottes râpées
- 7 or 8 large carrots, peeled and finely grated
- 1 1/2 tbs Dijon mustard
- juice of one lemon and zest
- 4 tbs olive oil
- 3 tsp honey
- salt and pepper to taste (1/4 tsp of each)
- 2 tbs finely chopped parsley and some larger pieces for garnish
- 1 shallot finely chopped
Mix all ingredients and drizzle over carrots. Garnish with lemon slice. This salad takes me back to my Cannes days and light summer eats. 4 servings.
Israeli Couscous Salad
To make the couscous, you'll need about 1 1/4 cups of water for every 1 cup of dry grain. Add some salt and 1 tbs olive oil. Simmer the grains stove top, covered, for about 10 minutes. The grains fluff up just slightly, and, like barley, they have more of an al dente feel when done. You can add pretty much any kind of chopped veggies to this salad. I used cucumbers, Roma tomatoes, cilantro, basil, green onions. Add the zest of one lemon as well as the juice of the lemon. For the vinaigrette, use one tbs honey Dijon mustard, salt and pepper, rice vinegar and olive oil (equal parts) . Mix well in a jar and drizzle over top the salad and serve chilled.
Greek Orzo Salad
Ingredients:
Combine all the following ingredients and drizzle with vinaigrette
Combine all the following ingredients and drizzle with vinaigrette
- 1 1/2 cup cooked orzo, al dente
- 1 English cucumber seeded and chopped
- 1 red bell pepper seeded and chopped
- 1 orange bell pepper seeded and chopped
- 15 cherry tomatoes sliced in half
- 10 sun dried tomatoes in oil, chopped up
- sliced Kalamata olives 1/3 cup
- 6 scallions chopped
- 1/2 cup finely chopped cilantro and parsley mixed
- 2/3 cup crumbled feta
- 2 tsp fresh oregano, chopped
- 2 tsp fresh dill, chopped
- 1 1/2 tbs Dijon mustard (I use the hot mustard)
- 1/2 cup good olive oil
- red wine and white wine vinegar (2 tbs each) you can also use fresh lemon juice instead
- 2 tbs mayonnaise
- 1 clove roasted garlic (makes the vinaigrette creamy)
- sea salt and fresh ground pepper to taste ( I like my food a little saltier than others, but you can adjust to your taste)
Refreshing couscous salad
Ingredients:
- 1 finely chopped onion
- 1 tsp minced garlic
- 1 cup couscous
- 1/2 cup chopped chickpeas
- 1 large English cucumber, seeded and chopped
- chopped parsley 1 cup
- cherry tomatoes chopped up
- sun dried tomatoes in oil - 10 chopped up
- olive oil
- juice of one lemon
- zest of one lemon
- salt and pepper
- fresh mint chopped up
Tropical microgreens salad
For this beauty, I just picked up whatever I saw down the aisles at Whole Foods Market: arugula, watercress, red mizuna, pea shoots and radish, topped with red carrots, sliced mango, strawberries and avocado, crumbled feta and drizzled with olive oil and balsamic glaze, seasoned with salt and pepper. This would make a great summer salad.
Vietnamese shrimp salad rolls
with peanut sauce and Nuoc Cham (vinegar dipping sauce)
Ingredients for the salad rolls:
Ingredients for the peanut sauce:
Ingredients for the Nuoc Cham dipping sauce:
- rice paper (2 per roll)
- rice vermicelli
- shredded carrots
- green onions (one per roll)
- prawns (cooked)
- mung bean sprouts
- lettuce (use the delicate leaves only)
Ingredients for the peanut sauce:
- 1 tablespoon grated ginger
- 1 clove of garlic minced
- 1/2 cup creamy peanut butter
- 4 tablespoons of low sodium soy sauce
- juice of one lime
- 3 tablespoon of honey
- 1/2 teaspoon of red chili flakes
- 1 tablespoon hoisin paste
Ingredients for the Nuoc Cham dipping sauce:
- grated carrot (2)
- minced garlic 1 teaspoon
- 2 tablespoon sugar
- 1/2 cup warm water
- 1/4 cup fish sauce
- 3 tablespoons rice vinegar
- green onions, one bunch, thinly sliced
- 1 red Thai chili, thinly sliced (more if you like it hot)
Caesar Salad
Ingredients:
- Crisp Romaine lettuce (washed and thoroughly dried)
- Shredded Parmesan (LOTS - I love cheese)
- Croutons (I highly suggest baguette crisps - slice up baguette and toast in the toaster oven - I didn't have any, otherwise I would have used some)
- For the dressing: mix 2 small garlic cloves, minced; 1 teaspoon anchovy paste; 2 tablespoons freshly squeezed lemon juice, from one lemon; 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce, 1 cup good quality mayonnaise, 1/2 cup freshly grated Parmesan, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper
Watermelon radish and pea shoot salad
The star of this salad is the watermelon radish (from Whole Foods). I have added greens and pea shoots, broccoli and cauliflower. Dressing: good olive oil, balsamic glaze, salt and pepper to taste. Super simple, but stunning!
Salade aux coccinelles ;)
Ingredients and instructions:
- Medallion fresh Mozzarella
- Basil leaves
- Cherry tomatoes (cut in half); cut a slit half way down the body of the bug
- Black olives (cut in half) to create the head
- Balsamic glaze to add the dots
- Medallion fresh Mozzarella
- Basil leaves
- Cherry tomatoes (cut in half); cut a slit half way down the body of the bug
- Black olives (cut in half) to create the head
- Balsamic glaze to add the dots
Salade Olivier (Olivieh)
Ingredients:
- BBQ chicken (bones and skin removed) - chop chicken meat into small pieces
- lots and lots of pickles (Persian ones are the best - you can get them from any Persian food store. Fresh Market carries some too - I like 1&1 Brand) - chop them up into small pieces
- Olive oil (3 tbs, salt and pepper to taste, juice and zest of 2 lemons
- Mayonnaise 1 cup or more if you like it smoother
- Peas (get frozen kind and briefly boil in hot water and drain) allow it to cool
- Potatoes (I get small ones because they cook quickly - remove skin once cooled and mash/cut them up into small pieces)
This salad can be eaten as a meal with Persian bread - Lavash, Sangak, Taftoon {all available at Persian Food Stores} or it can be eaten solo. It is a meal within itself due to the fact that it has both protein and starch. If you do choose to eat it with bread, it is best to toast the bread.
- BBQ chicken (bones and skin removed) - chop chicken meat into small pieces
- lots and lots of pickles (Persian ones are the best - you can get them from any Persian food store. Fresh Market carries some too - I like 1&1 Brand) - chop them up into small pieces
- Olive oil (3 tbs, salt and pepper to taste, juice and zest of 2 lemons
- Mayonnaise 1 cup or more if you like it smoother
- Peas (get frozen kind and briefly boil in hot water and drain) allow it to cool
- Potatoes (I get small ones because they cook quickly - remove skin once cooled and mash/cut them up into small pieces)
This salad can be eaten as a meal with Persian bread - Lavash, Sangak, Taftoon {all available at Persian Food Stores} or it can be eaten solo. It is a meal within itself due to the fact that it has both protein and starch. If you do choose to eat it with bread, it is best to toast the bread.
Orange and fig salad
I went to Fresh market and as I went down the aisles, I picked up the ingredients I thought would go well together.
Ingredients: - Red leaf lettuce - figs (pick the ripe ones, they are sweeter) cut in half - oranges (sliced) - radish - feta cheese crumbled - chopped pecans - prosciutto - dried blueberries - olive oil - balsamic glaze - salt and pepper |
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Beets and Yogurt Salad
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Steam the beets. Allow to cool before removing skin. Cut into pieces. Season the Greek yogurt (I like to use whole milk; it is tastier). Place beets on yogurt and top with sunflower seeds and horseradish.
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Yellow and red beets served on Greek yogurt, topped with sunflower seeds and shredded horseradish.
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Salade Niçoise
(This salad reminds me of my summers in the south of France)
Ingredients:
- canned tuna in oil (I like the lemon pepper tuna)
- eggs (I usually use one egg per person)
- Niçoise olives (if not available, you can use Kalamata olives)
- a handful of radishes cut up into quarters
- sweet onions sliced thin
- Campari tomatoes cut up into pieces
- long English cucumber cut up into pieces
- green bell pepper (seeded) cut up into pieces
- lettuce (you can choose any kind except for iceberg)
- I don't like anchovies, so I don't use any in this salad, but if you do, go for it!
For the dressing, I just use olive oil 1/2 cup, red wine vinegar 3/4 cup, Dijon mustard 1 1/2 tbs and salt and pepper to taste.
Layer all ingredients starting with lettuce, followed by peppers, cucumbers, tomatoes, eggs, olives and top with tuna.
Ingredients:
- canned tuna in oil (I like the lemon pepper tuna)
- eggs (I usually use one egg per person)
- Niçoise olives (if not available, you can use Kalamata olives)
- a handful of radishes cut up into quarters
- sweet onions sliced thin
- Campari tomatoes cut up into pieces
- long English cucumber cut up into pieces
- green bell pepper (seeded) cut up into pieces
- lettuce (you can choose any kind except for iceberg)
- I don't like anchovies, so I don't use any in this salad, but if you do, go for it!
For the dressing, I just use olive oil 1/2 cup, red wine vinegar 3/4 cup, Dijon mustard 1 1/2 tbs and salt and pepper to taste.
Layer all ingredients starting with lettuce, followed by peppers, cucumbers, tomatoes, eggs, olives and top with tuna.
Insalata Caprese
What I love about this salad is that it is so simple to make. By adding fresh ingredients and the beautiful balsamic caviar, it looks like a lot of time and effort has gone into making this dish. ( I buy my balsamic pearls from Farm to Table on Marine Drive in West Vancouver)
Ingredients:
- basil leaves
- beef steak tomatoes
- fresh mozzarella
- olive oil
- balsamic pearls
- balsamic glaze
- season with salt and pepper
Layer all ingredients and top with pearls, oil and glaze.
Ingredients:
- basil leaves
- beef steak tomatoes
- fresh mozzarella
- olive oil
- balsamic pearls
- balsamic glaze
- season with salt and pepper
Layer all ingredients and top with pearls, oil and glaze.
Fennel, orange and prawn salad
Fennel (use the entire fennel and cut into slices using a mandoline slicer if you have one)
Parmesan cheese (shredded) (1/2 cup)
Cooked red beans (1/2 cup)
Peeled orange slices (2 oranges) and zest of lemon and orange (3 tbs mixed)
Cooked prawns (10-15 large prawns)
To dress the salad, I use the juice of one orange and one lemon, olive oil, salt and pepper.
Parmesan cheese (shredded) (1/2 cup)
Cooked red beans (1/2 cup)
Peeled orange slices (2 oranges) and zest of lemon and orange (3 tbs mixed)
Cooked prawns (10-15 large prawns)
To dress the salad, I use the juice of one orange and one lemon, olive oil, salt and pepper.
Chopped Salad (inspired by California Pizza Kitchen)
One of my favourite salads!!!
Ingredients:
- Romaine and iceberg lettuce chopped (one of each)
- Fresh basil leaves (a large bunch) chopped
- 2 bunches of green onions (chopped)
- Campari tomatoes (7-8 cut into small pieces)
- 1/2 cup shredded mozzarella
- 1/4 cup of shredded parmesan
- 1/2 can of chick peas (chopped)
- Roasted turkey breast or BBQ chicken breast cut up into small pieces
- 100-150 grams of salami cut up into small pieces
For the dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- salt and pepper
- shallots and garlic minced
- dried oregano, cilantro or parsley
- 2 to 3 tbs of Dijon mustard
- 3 tbs of grated parmesan
Blend the whole thing together and pour over the salad before serving. You can adjust the ingredients as you like. I like my salad dressings a little bit saltier and spicier.
Oriental noodle salad
Ingredients:
- noodles (use as much as you'd like)
- shredded carrots (1/2 cup)
- 2 yellow bell peppers chopped and seeded
- shredded red cabbage 1/2 cup
- kale or arugula (chopped) 1 cup
- 1 bunch chopped green onions
- chopped radishes
- a handful of alfalfa sprouts to top salad
- a handful of chopped peanuts (honey glazed is yummier)
For the dressing, I use rice vinegar (1/4 cup) , soy sauce (1/4 cup), 2 tbs of sugar or honey, 2 tsp of sesame oil and 1/4 cup of peanut butter, 1/4 cup olive or peanut oil, 1tsp minced ginger.
- noodles (use as much as you'd like)
- shredded carrots (1/2 cup)
- 2 yellow bell peppers chopped and seeded
- shredded red cabbage 1/2 cup
- kale or arugula (chopped) 1 cup
- 1 bunch chopped green onions
- chopped radishes
- a handful of alfalfa sprouts to top salad
- a handful of chopped peanuts (honey glazed is yummier)
For the dressing, I use rice vinegar (1/4 cup) , soy sauce (1/4 cup), 2 tbs of sugar or honey, 2 tsp of sesame oil and 1/4 cup of peanut butter, 1/4 cup olive or peanut oil, 1tsp minced ginger.
Quinoa Salad
Quinoa (cooked and drained - 1 cup)
Arugula (1 cup) Sweet peas (1 small package washed) Cherry tomatoes (cut into half) Tarragon (remove stems) Feta cheese (2 tbs) Candied pecans (1/4 cup) Dries cranberries (1 tbs) Dressing: Olive oil, fresh lemon juice, salt and pepper to taste. |
Easy Greek Salad
Roma tomatoes cut into small pieces
Long English cucumber cut into small pieces
Green and yellow peppers cut into small pieces
Sun dried tomatoes in oil cut into small pieces (you can use the oil for the dressing)
Pitted Kalamata olives
Crumbled feta
Shallots, sweet onion or red onion cut into small pieces
Cilantro (a handful chopped up to top salad)
For the dressing, mix olive oil, red wine and rice vinegar, salt and pepper.
Long English cucumber cut into small pieces
Green and yellow peppers cut into small pieces
Sun dried tomatoes in oil cut into small pieces (you can use the oil for the dressing)
Pitted Kalamata olives
Crumbled feta
Shallots, sweet onion or red onion cut into small pieces
Cilantro (a handful chopped up to top salad)
For the dressing, mix olive oil, red wine and rice vinegar, salt and pepper.
Red cabbage balsamic slaw
Using a mandoline slicer, thinly shred/slice 1/2 head of red cabbage. Marinate at least 2 hours in olive oil, balsamic vinegar, salt and pepper. Drizzle balsamic glaze on top when serving.
Tomatillo and avocado salad
Chop up Campari tomatoes (8 small), tomatillos (4), avocado (3) , cucumber (1 long English) and cilantro (one bunch). Mix all ingredients in a bowl. Add lemon zest (2 tbs), salt and pepper to taste, lemon and lime juice (one of each), extra virgin olive oil (1/4 cup). Serve chilled.