Category: Salad

Fish · Nuts · Salad

Oil Packed-Tuna, Avocado, White Bean, Almond and Arugula Salad

Belinda

This almost doesn’t need a recipe, but the combination is so delicious and healthy, I had to post it.

Serves 4 and makes about 1/3 cup dressing
2 tbsp freshly squeezed lemon juice
1 tbsp balsamic vinegar
1 tsp Dijon mustard
Kosher salt and freshly ground black pepper
honey
3 tbsp extra virgin olive oil
4 to 5 oz baby arugula
1/3 cup of lightly toasted slivered almonds
1 1/2 cups cooked cannellini beans (white kidney beans)  canned is fine.
1 1/2 cups cooked quinoa
6 oz olive oil-packed tuna (preferably line or poll caught)
4 oz crumbled Greek feta cheese
1 medium ripe avocado, pitted and diced small

Whisk together the lemon juice, balsamic, Dijon, a pinch of salt and a couple of twists of black pepper in a small bowl until well combined.
Add honey to taste and slowly whisk in the olive oil until well combined.
Taste and add more salt, pepper or honey if desired.
* The dressing can be made up to 4 days in advance and stored in the fridge.
Arrange the arugula in a salad bowl and top with the beans, quinoa, tuna, feta, almonds and avocado.
Drizzle with half the dressing and serve, passing the additional dressing on the side

Gluten Free · Salad · Vegan

Warm Squash & Chickpea Salad with tahini sauce and cilantro.

Belinda

This is a warm, filling, vegan salad. Lovely flavors and earthy.

Serves 4
2lbs butternut squash or other winter squash, cut into 1 inch cubes
1 garlic clove, crushed
1/2 tsp ground allspice
2 tbsp olive oil
seal salt and black pepper
14 oz canned or home-cooked chickpeas, drained
1/2 small red onion, finely chopped (soaked in cold water for 15 mins if you want to soften the bite)
4 tbsp roughly chopped fresh cilantro
1 garlic clove, crushed to a paste with a pinch of salt
3 1/2 tbsp lemon juice
3 tbsp tahini paste
2 tbsp water, to taste
2 tbsp extra virgin olive oil

Heat the oven to 425 F

Toss the squash with the garlic, allspice, olive oil, some salt and pepper.
Place on a baking tray, optionally lined with parchment, in the oven for 25 minutes or until soft.
Remove and allow to cool slightly.

While the squash is cooking, make the tahini sauce. Mix the crushed garlic with lemon juice and add the tahini.
Now thin with the water and olive oil and check for seasoning.
You should taste a balance between the nutty tahini and the sharp lemon.

To assemble  the salad;  Place the squash, chickpeas, red onion and cilantro in a mixing bowl.

Pour in the tahini sauce and remaining oil and toss carefully.
Season with salt and pepper

 
Asian flavors · Gluten Free · Pasta · Salad · Vegan

Peanut-sesame slaw with soba noodles

Belinda

Sometimes you come across a recipe from a fellow food blogger, like this one from  “Cookies and Kate” that needs no adjusting and is just the perfect complete meal. This is a very flexible slaw and depending on your food restrictions, you can leave out the soba noodles, use gluten free pasta, leave out the Brussels sprouts, and even use pre-shredded slaw mix (you will need 12 cups of slaw mix, if so)
This can be vegan, gluten free, low calorie but whatever else, it is tasty and healthy!
Being an Asian food nut, this touches all the “scintilla” in my taste buds. Hope it does for you too!

Serves 4 to 8

Slaw
4 oz soba noodles
1 small purple or green cabbage, sliced into quarters and core removed
1/2 lb (about 12) Brussels sprouts, optional
4 carrots, peeled
1 bunch scallions, trimmed and sliced into thin rounds

Peanut-sesame dressing
1/2 cup peanut butter
3 tbsp white wine vinegar or rice vinegar
3 tbsp toasted sesame oil
3 tbsp reduced-sodium tamari or other soy sauce
2 tbsp honey or agave nectar
1 tbsp finely grated fresh ginger
2 garlic cloves, pressed or minced

Garnish

Sprinkle of coarsely chopped peanuts
handful of coarsely chopped cilantro
1 lime, sliced into wedges

Cook the soba noodles;  bring a large pot of water to the boil and cook the noodles according to the package directions. Drain and rinse with cold water before returning to the pot.

Prepare the vegetables;  This is easier in a food processor than by hand. if using a food processor, shred the cabbage and sprouts with the slicing disk, then grate the carrots using the grating disk. or use a chef’s knife to chop the cabbage and sprouts into thin strips, then coarsely grate the carrots.

Prepare the dressing;  In a small bowl, whisk together the dressing ingredients until smooth.

In a large serving bowl, combine the cooked soba noodles, shredded cabbage and sprouts, grated carrots and chopped scallions.
Pour the dressing over the vegetables and toss to coat (you may or may not need all the dressing).
For best flavor, let the slaw marinate for 20 minutes before serving.

Serve the slaw with a sprinkling of chopped peanuts, torn cilantro and a lime wedge.

You can halve this recipe by using only 6 cups of pre-shredded slaw mix and roughly halving the dressing ingredients.

Asian flavors · Gluten Free · Pasta · Salad · Vegan

Avocado green curry noodles with toasted coconut and cashews

Belinda

Thank you Aida Mollenkamp for this gorgeous, tasty healthy combination.

Makes 2 to 3 servings

8 oz dried soba noodles or udon noodles
2 tbsp extra virgin coconut oil
4 medium shallots, peeled and minced
Kosher salt and ground black pepper
1 very ripe avocado, peeled and pitted
3 tbsp green curry paste
1/4 cup freshly squeezed lime juice
2 tsp honey
1 bunch stemmed kale, torn into bite sized pieces, (about 4 cups packed)
1/3 cup raw coconut flakes, toasted
1/2 cup roasted and salted cashews, roughly chopped
1 1/2 tsp raw flax seeds

Bring a medium pot of salted water to the boil over high heat and cook noodles according to the package instructions.
Meanwhile, heat the coconut oil in a medium frying pan over medium heat. Add the shallots, season with salt and pepper and cook until golden brown, about 4 minutes.
Add the kale and cook until crisp, about 2 minutes.

Drain the noodles when they are done, saving 1 cup of the cooking water.
Combine the avocado, curry paste, lime juice and honey in a small food processor and puree until smooth.
Add salt and pepper to taste and thin out, as needed, with the reserved cooking water.

Toss the noodles with the sauce, turning to coat all the noodles. Add the shallots and kale and turn to coat everything.

Divide among serving plates, top with the cashews, coconut and flax seeds and serve.

Gluten Free · Grains · Nuts · Salad · Vegetable-related

Wild rice, tomato, mozzarella, pistachio and mint salad with tangy yoghurt dressing

Belinda

A very healthy, interesting salad. A winner! Another great recipe from Aida Mollenkamp

1/2 cup uncooked wild rice
1/2 cup plain Greek yoghurt
4 tbsp extra virgin olive oil, plus extra for the tomatoes
3 tbsp champagne vinegar
Kosher salt and grund black pepper
pinch of sugar
1lb grape or cherry tomatoes
5 oz mixed baby greens such as kale, chard and tatsoi
8 green onions (scallions) , white and pale green parts thinly sliced
1/2 cup finely chopped pistachios
1/2 oz fresh mint, leaves torn just before serving
8 oz (or one large piece) of buffalo mozzarella

For the wild rice – Place 2 cups water or broth in a small saucepan and bring to a boil over high heat. Add a pinch of salt and stir in the wild rice. Bring everything back to a boil before reducing the heat to low to maintain a simmer.
Cook until the rice is chewy and tender but the grain is still intact, about 35 to 45 minutes.
Drain the rice in a sieve or fine-mesh colander, turn out onto a rimmed baking sheet and spread it out to cool.
Meanwhile, make the dressing.

For the dressing – Combine the yoghurt, olive oil, vinegar and a splash of water in a jar, close, and shake until well incorporated. To taste, dip a lettuce leaf in the dressing then add more sugar, salt or pepper , as desired.

For the salad – Halve the tomatoes and combine with a glug of oil and a pinch of salt, toss to coat and set aside briefly, at least 5 minutes. Meanwhile, tear the mozzarella into small chunks or if they’re ciliegine tear them in half.

When ready to serve, arrange the greens , tomatoes (without any juices) and scallions on a serving platter.
Toss the cooked wild rice with half of the dressing, then add to the salad.
Top with mozzarella, pistachios and mint and serve with additional dressing on the side

Appetizers · Gluten Free · Pasta · Poultry · Salad

Chicken and rice noodle salad

Belinda

From the wonderful Australian chef, Donna Hay. Simple, elegant, healthy and light.

Serves 2

6 oz rice noodles (the wide ones are nice)
2 x 7 oz cooked chicken breast fillets, sliced
2 long red chillies, deseeded and finely sliced
4 kaffir lime leaves, finely shredded
3 scallions, finely sliced
A handful of fresh cilantro leaves
A handful of fresh mint leaves
A handful of fresh basil leaves

Coconut milk dressing

1/2 cup coconut milk
1 tbsp fish sauce
2 tbsp fresh lime juice
1 tbsp caster sugar (superfine)

Place the rice noodles in a large bowl and cover with boiling water and stand for 4 to 6 minutes or until soft. Drain and rinse

Toss the noodles with the chicken, chili, lime leaf, onion, cilantro, mint and basil.

To make the coconut dressing, combine the coconut milk, fish sauce, juice and sugar.
Pur over the salad and serve

 
 

Appetizers · Fish · Gluten Free · Salad

Sweet herring salad with apple and dill

Belinda

This is so refreshing and tangy and a lovely way to start a meal.

Serves 4 to 6

1 cup sour cream
1/2 cup plain yoghurt
pinch of sugar
1 tbsp lemon juice
2 medium onions, thinly sliced
2 tart apples, like Granny Smith, cut into thin slices, or bite sized cubes
1 tbsp chopped fresh dill or 1 tsp dried dill weed
2 x 8oz jars pickled herring, drained and cut into bite sized pieces
chopped chives for garnish, if you fancy

Combine the sour cream, yoghurt, lemon juice, sugar, sliced onions that have been separated into rings, apple and dill.

Alternate herring and sour cream mixture in layers in a dish.

Cover and refrigerate for 5 hours or more.

Serve very cold

Appetizer Vegetarian · Appetizers · Holiday Food · Salad

Roasted Delicata Squash, Pomegranate and Arugula Salad

Belinda

This is a gorgeous show stealer for the Thanksgiving table. You can roast the Delicata squash the day before if there is no room in the oven on the day.

Serves 4 to 8

Salad
2 medium delicata squash, around 1 and 1/4 lbs total
1 tbsp olive oil
Fine grain sea salt
4 heaping cups baby arugula (or mixed greens if you prefer)
2/3 cup pomegranate seeds (or a generous handful of dried cherries or cranberries)
1/3 cup raw pumpkin seeds (pepitas) or pecans
4 oz Greek feta cheese, crumbled

Maple-balsamic vinaigrette
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp real maple syrup
1/2 tsp Dijon mustard
Freshly ground black pepper

Preheat the oven to 425 F
Wash the squash and scrape off any tough bits of skin with a knife. Slice the squash into 1/2 inch rounds. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tbsp of olive oil and a sprinkle of sea salt.
Use your fingers to lightly coat all the surfaces of the squash with olive oil.

Bake for about 30 minutes or until the squash is tender and golden, flipping halfway.

In a medium skillet over medium-low heat, toast the pepitas (or pecans), stirring frequently, until they are fragrant and lightly golden on the edges. Remove from the heat.
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and Dijon mustard with a pinch of salt and pepper.

Once the squash has had a few minutes to cool, combine the arugula, pomegranate (or dried fruit), pepitas (or pecans), crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.

Yields 4 substantial side salads or up to 8 small servings.
To make this recipe vegan, skip the feta or serve it on the side.

Appetizers · Gluten Free · Holiday Food · Salad

Puy lentils with dried sour cherries, bacon and Gorgonzola

Belinda

Sweet, sour and musky-salty. Such a harmonious mixture in a really heady starter

Serves 2 – 4 as a starter salad

1/2 cup Puy lentils (You can use the vacuum packed precooked ones, but miss out the first stage and just reheat in microwave. Also,use about 3/4 to 1 cup lentils as they are already cooked.)
2 bay leaves
2 – 3 shallots, finely chopped
3 tbsp olive oil
3 tbsp water
1 tsp caster sugar (superfine)
2 oz dried sour cherries (You can use dried cranberries, but the slight sourness of these dried cherries works better against the other flavors)
4 tbsp red wine vinegar
8 rashers of bacon (streaky, preferably)
3 oz baby spinach
4 oz creamy Gorgonzola cheese
salt and black pepper

1/  Wash the lentils under cold running water and then drain. Transfer to a saucepan and add enough water to cover them by 3 times their height. Add the bay leaves, bring to the boil and then simmer for about 20 minutes, until the lentils are al dente.

2/ Meanwhile  make the sauce. Place the shallots in a pan with 2 tbsp of the olive oil and saute over a medium heat for about 10 minutes, until golden.
Add the water, sugar, cherries and vinegar and continue simmering over a low heat for 8 to 10 minutes, until you get a thick sauce. Taste and season with salt and pepper.

3/ Drain the lentils (if you have cooked them yourself) and immediately add them to the sauce so they can soak up all the flavors. Stir together, taste and adjust the salt again.
It will need quite a lot, but remember you are adding bacon and Gorgonzola later, which are salty. Set aside to cool down.

4/ Heat the remaining olive oil in a saucepan and fry the bacon in it for 3 minutes on each side, until it turns quite crisp.
Transfer to a piece of kitchen paper to cool. Tear the bacon into large pieces and add to the lentils, then add the spinach and stir well.
Taste and see if the salad needs any more oil, salt or pepper.

5/ Transfer to serving plates and dot with broken chinks of Gorgonzola

Grains · Salad · Vegan

Couscous with dried apricots and roasted butternut squash

Belinda

Another Ottolenghi gem. I love this combinations of Fall flavors.

1 large onion, thinly sliced
6 tbsp olive oil, divided
Scant 1/2 cup dried apricots
1 small butternut squash, peeled, seeded and cut into 3/4 inch dice
1 1/2 cups uncooked couscous
1 cup chicken or vegetable stock
pinch of saffron threads
3 tbsp fresh tarragon, coarsely chopped
3 tbsp fresh mint, coarsely chopped
3 tbsp Italian parsley, coarsely chopped
1 1/2 tsp ground cinnamon
grated zest of 1/2 lemon
Coarse sea salt and freshly ground black pepper

Preheat the oven to 350 F
Place the onion in a large frying pan with 2 tbsp of the oil and a pinch of salt.
Saute over medium high heat, stirring frequently, for about 10 minutes, until golden brown. Set aside.

Meanwhile, pour enough hot water from the tap over the apricots just enough to cover them. Soak them for about 5 minutes, then drain and cut into 1/4 inch dice.

Mix the diced squash with 1 tbsp of the olive oil and some salt and pepper. Spread the squash out on a baking sheet, place in the oven and bake for about 25 minutes, until lightly colored and quite soft.

While waiting for the butternut squash, cook the couscous. Bring the stock to a boil with the saffron threads. Place the couscous in a large heatproof bowl and pour the boiling stock over it, plus the remaining 3 tbsp of olive oil. Cover with plastic wrap and leave for about 10 minutes; all the liquid should be absorbed.

Use a fork or a whisk to fluff up the couscous, then add the onion, butternut squash, apricots, herbs, cinnamon and lemon juice. Mix well with your hands, trying not to mash the butternut squash.
taste and add salt and pepper if necessary.
Serve warmish or cold