Cucumber and avocado salad with lime, mint and feta cheese

June 10, 2012September 9, 2022 Belinda

This comes from another great food blog ‘Kalyn’s Kitchen”

Serves 2 – 4

Ingredients

2 cups peeled and chopped English cucumbers (3-4 medium sized ones or 2 large)
salt, for drawing water out of cucumber
1 – 2 ripe (but not too squishy) avocados, peeled and chopped into 1/2 inch pieces
1 – 2 tsp fresh lime juice, to toss with the avocado pieces
1/2 cup finely chopped fresh mint, measure after chopping
1/2 cup crumbled Greek (not French) feta, make sure you buy the solid block, not the crumbled.

Dressing Ingredients

2 tbsp olive oil
1 tbsp fresh lime juice

Directions

Peel the cucumbers and scrape out the seeds, if they are large. Cut the cucumber into half inch pieces and put into a colander. Sprinkle with a generous amount of salt and let it sit for 30 minutes. make sure you put a bowl underneath as there will be a fair amount of liquid that the cucumbers give off.
After 30 minutes use paper towels to blot the moisture and salt from the cucumbers.

While the cucumber is draining peel the avocados and chop into 1/2 inch pieces. Put the avocado into a large salad bowl and gently toss with the 1 to 2 tsp fresh lime juice.
Wash the mint and chop finely.
Whisk together the olive oil and lime juice to make a dressing and measure out 1/2 cup of crumbled feta.

Add the drained cucumbers, mint and dressing to the avocado and combine.
Then gently stir in the crumbled feta into the salad ingredients.
Serve immediately.

This salad doesn’t do well sitting in the fridge for too long

Do-ahead · Nuts · Salad

Winter wheat berry salad with figs and red onion

May 4, 2012September 9, 2022 Belinda1 Comment

Serves 8

I just love unusual dishes, especially interesting salads that don’t use lettuce!

1 1/2 cups wheat berries
1/4 cup seasoned rice vinegar
1/3 cup orange juice
2 tbsp honey
1/2 cup golden raisins
1/2 cup dried figs, chopped finely
1/2 medium red onion
3 large stalks celery
1/4 cup good quality extra virgin olive oil
1 tbsp lemon zest, from 2 lemons
1 cup roasted almonds, roughly chopped
handful fresh parsley or mint, finely chopped
1 tsp flaky sea salt (I love Maldon salt)
freshly ground black pepper, to taste

Put the wheat berries in a saucepan and cover with water.
Bring to a boil over medium heat, then turn the heat down to low and partially cover the pot.
Cook for 45 minutes or until the wheat berries are soft yet still chewy.
While the wheat berries are cooking, whisk the rice vinegar, orange juice and honey together in a small saucepan.
Bring to a boil and add the raisins and chopped figs. Turn off the heat and let the fruit steep in the juice and vinegar mixture.
Finely dice the red onion; you will end up with between 1 and 1&1/2 cups. Finely dice the celery as well; you will have between 1&1/2 cups and 2 cups. Mix them in a large bowl.
When the wheat berries are tender enough to be chewed easily, drain them, then pour them into the large bowl with the red onion and celery.
Toss with the olive oil and lemon zest.
Add the vinegar and juice mixture and all the fruit and mix together.
Toss with the almonds, chopped parsley or mint and with the salt.
Add ground pepper to taste.
Let the salad stand at room temperature for at least one hour before serving to allow the flavors to mix and soak into the grain.
Serve warm or at room temperature
The salad can also be refrigerated for up to 3 days.

Do-ahead · Gluten Free · Salad · Vegetable-related

Roasted cauliflower salad with chickpeas and brown rice

January 14, 2012September 9, 2022 Belinda2 Comments

This recipe is from a fellow food blogger and is lovely and really interesting in it’s combination. I get more excited about interesting vegetarian dishes than anything else these days. If the Food Blogger recognizes his/her recipe, please let me know as I have forgotten who posted it and would like to acknowledge them

Yield: Two entree sized servings
Prep Time: 20 mins
Cooking Time: 20 mins

For the Roasted cauliflower
1 1/2lbs cauliflower, cut into florets
2 tsp grapeseed oil
sea salt
cracked black pepper

Preheat the oven to 400 degrees. Toss the cauliflower with the oil, salt and pepper to taste. lay in a single layer on a greased or parchment lined baking sheet. Roast for 20 minutes or until slightly golden in color and cooked through with a touch of crispiness.
Remove from the oven and set aside to cool a bit.

For the dressing
1/2 cup 0% fat plain Greek yoghurt
2 tbsp extra virgin olive oil
2 tsp Dijon mustard
3 – 4 tbsp (or 2 oz ) blue cheese
juice of 1 Meyer lemon
zest of 1/2 a Meyer lemon
1 tsp honey
1 clove garlic, grated or minced
1 tbsp white balsamic vinegar (Trader Joes sells this)
sea salt and fresh cracked pepper
a few drops of White truffle oil (optional)

Place the yoghurt in a small bowl. Slowly add the olive oil while whisking (this is to avoid a clumpy dressing) Once the oil is added, add in the remaining ingredients and set aside.
Allow to sit at room temperature for 20 to 30 mins to let the flavors develop.

For the rice
1 cup brown rice
2 cups water
1 tsp salt.
Place the rice in a medium sized saucepan and rinse under cold water a couple of times, draining each time. This prevents the rice from getting sticky and mushy.
Place the water in the pot with the rinsed rice and add the salt.
Bring to the boil, then cover and lower the heat to a bare simmer. Cook, covered for 50 to 60 minutes. Check for doneness after 50 minutes.

To assemble the salad
1 cup chick peas (garbanzo beans) drained and rinsed
1 cup cooked brown rice
1 1/4 cups green onions, chopped

On two large plates, arrange a small pile of rice. Top with cauliflower florets, chick peas and green onions.
Drizzle the dressing over and serve immediately.

Do-ahead · Gluten Free · Salad · Vegetable-related

Middle Eastern Chopped Salad (CleanCuisine)

December 30, 2011September 9, 2022 Belinda1 Comment

My step daughter Candice, made this last night and everyone fell upon it. After the heavy Holiday eating it was so refreshing. I would give it 6 out 5! The only thing you could add, maybe, is pitted Kalamata olives, but it was perfect as it was. It’s an Ina Garten recipe.

Serves 4 – 6
10 scallions, white and green parts, thinly sliced
1lb ripe tomatoes, seeded, cored and 1/2 inch diced.
1 hothouse cucumber, halved lengthways, seeded and 1/2 inch diced
1 16 oz (or as near as possible) can chickpeas (garbanzo beans), drained and rinsed
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
1/3 cup fresh basil leaves, julienned
1/4 cup freshly squeezed lemon juice (about 4 lemons)
1 tbsp minced garlic, (3 cloves)
Kosher salt and freshly ground pepper
1/4 cup good olive oil
8 oz good Greek feta cheese, 1/2 inch diced
Toasted pita bread, for serving
Some optional additions are; halved pitted Kalamata olives or chopped avocado

Place the scallions, tomatoes, cucumbers, chickpeas, parsley, mint and basil in a large salad bowl and toss to combine.
Ina small bowl or measuring cup whisk together lemon juice, garlic, salt and 1 tsp of pepper.
Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad tossing gently to coat all the vegetables. ( You might not even want to put all the dressing on, depending on how much you like. I held some back)
Add the feta, sprinkle with salt and pepper and toss gently.
Serve the salad with the toasted pita bread.

Do-ahead · Fruit · Gluten Free · Grains · Nuts · Salad

Quinoa, beet, feta and caper salad

October 8, 2011July 30, 2023 Belinda1 Comment

I had a version of this at Hugos restaurant in Hollywood and absolutely adored the combination of flavors. I rushed home, via the supermarket and immediately made a version of it that is actually better!
I don’t want to dictate measurements too much as you can pretty much improvise.

1 cup quinoa
2 cups water or chicken broth. (I like to use chicken broth as it gives more flavor)
4 large beets, roasted, peeled and chopped small (1/2″ size cubes)
finely chopped red onion and scallions
small cubes of peeled raw carrots
1/2 cup golden raisins
finely chopped fresh Italian parsley and fresh mint
1 tbsp capers, drained, but keep the liquid to use in the dressing.
1/2 cup crumbled Gorgonzola or blue cheese
1/2 cup lightly toasted walnut pieces
cayenne pepper
Extra virgin olive oil
good balsamic vinegar
freshly squeezed lemon juice

Preheat the oven to 400 degrees
Roast the beets individually wrapped in aluminum foil and a few drops of water per beet so as not to dry out while they’re cooking. They will take about 1 hour or even more. Pierce each foil parcel with a fork or skewer to test they’re cooked, then remove and peel when a bit cooler.
Chop the beets into small cubes.
Cook the quinoa in boiling water or broth for 15 minutes until all the liquid has gone, then put into a large bowl and allow to cool.
Add the chopped beets, chopped onions, chopped herbs, raisins, capers, crumbled blue cheese, walnut pieces and mix well.
Pour in olive oil, balsamic vinegar, lemon juice and season well. Add some caper juice, a little cayenne pepper and mix well.
Leave the salad in the fridge for 1 hour for the flavors to mingle.

Asian flavors · Gluten Free · Nuts · Poultry · Salad

Thai chicken, cucumber and coconut salad (CleanCuisine)

August 28, 2011February 8, 2016 Belinda

I made this last night and we were blown away by the flavors. It’s light, healthy and full of flavor!
You can buy palm sugar in Asian supermarkets like “99 Ranch” (in Los Angeles)

Serves 4

1 lb boneless, skinless chicken breast
165 mls coconut milk
40 grams palm sugar, (shave it off with a knife) or if you can’t find any, demerara sugar
3 tbsp fish sauce
1 large English cucumber
2 long sweet red chillies, thinly sliced (I noticed that Trader Joes has these)
small bunch fresh coriander, leaves picked
1 good sized thai shallot or regular shallot, finely sliced
50 grams roasted peanuts. crushed

Put the chicken between two sheets of cling film and bash with a rolling pin or heavy pan to flatten a little so it is all the same thickness.

Put the coconut milk, palm sugar and fish sauce in a wide, shallow pan. Add the chicken to the cold liquid then gently bring to a simmer. Cook gently for 15 minutes. Take off the heat and leave to cool in the liquid, turning it a couple of times.

Using a vegetable peeler, cut the cucumber into long thin ribbons.

Take the chicken from the poaching liquid and slice as thinly as possible, then mix all the ingredients except the roasted, crushed peanuts.
Serve drizzled with some of the cool poaching liquid and sprinkle with the peanuts.

It’s SO delicious!

Do-ahead · Fish · Gluten Free · Salad

Salmon and Puy Lentil salad with olive dressing

July 31, 2011July 27, 2024 Belinda

This is my favorite light, lunch or supper salad to entertain with. Everybody seems to love it, and again, it’s fairly effortless. As I get older, I seem to gravitate towards the simpler and interesting flavors.

Serves 4 but can be stretched and doubled so easily. It also only takes 20 minutes to prep.

*Use plenty of seasoning on this salad.

Ingredients for dressing
3/4 good sized cup of pitted Kalamata olives (all these measurements are according to taste)
6 tbsp good olive oil
2 1/2 tbsp red wine vinegar
2 large cloves garlic, crushed
1/2 tbsp Dijon mustard
3 tbsp chopped fresh basil
1 1/2 tbsp small capers

Ingredients for the salad
3/4 – 1lb fine or ordinary green beans
4 eggs
1lb cooked or steamed Puy lentils ( I buy them ready done in a vacuum pack from the supermarket.)
4 large tomatoes, chopped roughly
1 not too ripe avocado, chopped fairly large
3/4 lb cold or room temp cooked salmon flaked into large chunks. (Here, I buy uncooked, skinned wild salmon, season it with salt and lemon pepper, saute it on medium-high heat, taking if off the heat while it’s still fairly “rare” and leaving it to one side till needed)
Good handful of arugula leaves (Rocket)

Chop half the olives (set the rest aside) then mix the chopped olives with the remaining dressing ingredients in a bowl. Set aside.

Boil the green beans for 5 minutes till just tender, then refresh in cold water. Set aside.
Put the eggs in cold water and bring to the boil. Cook for 5 minutes. Cool, then shell and halve or quarter. Set aside.

Heat the lentils in the microwave for about 3-4 minutes on high. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Toss well and taste for seasoning.

Lay out on a large platter and arrange the egg pieces and salmon on top, scattering with the arugula leaves and finish with the remaining dressing.
Serve with some crusty bread.

Do-ahead · Gluten Free · Salad · Vegetable-related

Spicy black bean and corn salad

July 16, 2011September 9, 2022 Belinda

I made this for 60 the other day and it was extremely popular. It has a slight kick from the chilies in adobo sauce, but not enough to put anyone off. You can vary that measurement according to your heat tolerance. Start with less and add more after you taste it.

Serves 8 as a salad course. Can be doubled or trebled easily. Nice served with toasted tortilla chips.

Smoked chile vinaigrette ingredients
1/3 cup red wine vinegar
1/2 chile from a can of chipotle chilli in adobo sauce
1/2 tbsp of the sauce from the can of chipotle chilli in adobo sauce
1 tsp sugar (optional)
1/2 tsp salt
1/2 tsp freshly ground black pepper
2/3 cup good quality vegetable oil

In a food processor combine the vinegar, sugar (if used) salt and pepper to taste and minced chilli and sauce. Process and slowly add the oil in a trickle until it’s emulsified. Use immediately or let stand at room temperature for as long as overnight.

Salad ingredients

2 cups (about 1lb) dried black beans, picked over to remove grit or other foreign bodies!
2 tbsps cumin seeds (I roast my own which gives them a more pungent flavor)
about 1 tbsp salt
3 cups canned, drained corn kernels
1/2 cup minced red onion
1/2 cup minced green onions, including some green tops
1/2 cup chopped fresh cilantro (coriander, for the Brits)
2 cups chopped ripe tomatoes or halved cherry tomatoes (less messy)
Fresh cilantro sprigs for garnish

Rinse the beans well under running cold water. Place in a saucepan, add water to cover, bring to the boil over high heat and boil for 2 minutes. Remove from the heat and let stand, covered for 1 hour. Drain

Return the beans to the saucepan and add enough water to cover the beans by about 3 inches. Place over high heat and bring to the boil. Cover the saucepan with the lid slightly ajar, reduce the heat to low and simmer for about 30 minutes.
Stir in the cumin seeds and 1 tbsp salt and continue coking until the beans are tender but still hold their shape, about 30 mins longer. They may be done after 20 mins, depending on the beans. Drain well and cool.

In a large bowl combine the beans, corn, red and green onions, cilantro (coriander) and the vinaigrette and toss well.
Add the tomato and toss gently. Adjust the seasoning with salt.
Garnish with cilantro sprigs and serve at room temperature

Do-ahead · Fish · Fruit · Gluten Free · Salad

Papaya, avocado and prawn salad with a Rarotongan curry mayo

July 16, 2011June 11, 2024 Belinda

If you make nothing else on my blog, make this. It’s a winner and very simple! The flavors are like nothing you’ve ever had before as the sauce has curry powder, mint, lime and sweet chili sauce.
Being a Kiwi, I am naturally drawn to Pacific flavors and thanks to Annabelle Langbein (a New Zealand food writer) for sharing this recipe.

Serves 6

Curry mayo—
1/4 cup finely chopped mint leaves
1/2 – 1 tsp good quality curry powder
1/2 – 1 red chilli, de-seeded, pith removed and minced
3 tbsp fresh lime juice
1 tbsp sweet Thai chilli sauce (sweet chilli sauce)
1/2 cup good quality mayonnaise (I use Best Food or Hellmans)

1lb prawns cooked and shelled. (Buy them raw and boil them briefly yourself, that way they won’t be overcooked)
2 just-ripe avocados, peeled and flesh chopped
1 papaya, peeled, de-seeded and flesh chopped
salt and freshly ground black pepper
rocket (arugula) or soft lettuce leaves

Stir the chopped mint, curry powder, chilli, lime juice and Thai sweet chilli sauce into the mayonnaise.

Add the cold cooked prawns and chill in the fridge until ready to serve (up to 24 hours)

Toss the avocado and papaya through the prawn mixture. Season wth salt and pepper.

Serve on a bed of lettuce leaves.