Category Archives: Salad
I got this recipe from NYTimes, one of my favorite sources for new ideas. I changed up the ingredients a bit and came up with this delicious summer salad- make it before all the yummy watermelon goes away!!
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
Juice and zest of one lime
1 tablespoons honey
1 serrano, sliced
½ teaspoon salt
1 teaspoon Trader Joes chili lime seasoning
2 green onions, chopped
1 cup fresh watermelon, chopped
1 cup fresh pineapple, chopped
½ cup crumbled feta
2 cups arugula
¼ cup cilantro sprigs
¼ cup mint
Make the dressing with the oil, vinegar, lime zest, juice, honey, Serrano, salt and the chili lime seasoning. Mix well and keep aside.
Transfer the watermelon and pineapple in a medium bowl and pour the dressing over the fruit, mix well and let marinate in fridge for at least an hour.
Right before serving, add the arugula, cilantro, mint and feta to a large bowl, add the marinated fruit, toss, check for seasoning and serve.
- 5 to 6 red skinned potatoes, boiled and cut into ½ inch slices
- 3 to 4 anchovies
- ¼ cup extra virgin olive oil
- 3 garlic cloves, minced
- 1 medium red onion, chopped
- ¾ cup kalamata olives, sliced
- 1/4 cup red wine vinegar
- ¾ cup parsley, chopped
- 2 to 3 teaspoons salt
Heat a large non-stick frying pan with the olive oil. Add the anchovies and melt on a medium heat. Add the garlic and onions and sauté on medium heat for 4 to 5 minutes. Turn the heat off and add the olives and vinegar. Add the warm dressing to the hot potato slices. Mix well and check for seasonings. Add the salt and parsley. Can be made several hours ahead of time. Serve room temperature.
A few more weeks of August left- might as well take advantage of the grilling season and make some delicious sides! Potato salad is always a winner- this one is a bit different with Indian flavors…
- 1 pound yellow potatoes boiled and cut in 2 inch pieces
- 3 tablespoons olive oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 3 scallions chopped
- 1 serrano chili deseeded and chopped
- 1 lemon juiced
- 2 teaspoons garam masala
- 1/2 teaspoon cayenne pepper
- Salt to taste
- ½ cup chopped cilantro
In a wide skillet heat the olive oil and add the mustard and cumin seeds. Add the chopped potatoes once the spices begin to sizzle. Saute on high heat to brown the potatoes about 10 minutes. Once the potatoes are golden brown add the scallions and the serrano chili. Then add the lemon juice, cayenne pepper, garam masala and salt. Garnish with the cilantro.
This is a very simple, yet delicious salad I have been making this summer- definitely a crowd pleaser!
- 6 ears of corn, grilled, off the cob
- 2 poblano peppers, grilled, skin off and chopped
- 3 green onions, chopped
- 1 red jalapeno pepper, seeded and chopped
- ½ cup cilantro, chopped
- Juice of one lemon
- Salt to taste
Combine all the ingredients in a serving bowl. Let sit for at least an hour before serving.
- 3 pounds red skinned potatoes, boiled, peeled and cut into ¼ inch cubes
- 3 sweet peppers, cut into ½ inch cubes (a mix of red and yellow or orange)
Add to a large serving bowl and keep aside.
- 1 cup peanut butter
- ½ light coconut milk
- 2 tablespoons honey
- 2 tablespoons tamari
- 2 tablespoons sriracha sauce
- 2 limes, juiced
- 1 tablespoon rice wine vinegar
Mix the peanut butter, coconut milk, honey, tamari, sriracha sauce, lime juice, rice wine vinegar and salt. Mix well and add to the potatoes. Taste for seasonings and add salt if needed.
- 1 cup cilantro, chopped
- 1 cup green onions, chopped
- 1 cup salted peanuts, chopped
Top with cilantro, green onions and peanuts. Serve room temperature.
Shishito peppers are everywhere now.. they are these small Japanese peppers that can be quite mild or every once in a while, they can be a bit spicy.. this salad is delicious with black beans and avocados…
- 1 can black beans, rinsed and drained
- 1 avocado, chopped
- 3 to 4 shishito peppers
- 1 medium pepper, yellow or red, chopped
- 2 green onions, chopped
- ½ cup cilantro
- Juice of a large lemon juice
- 1 to 2 teaspoons salt
- 1 teaspoon honey
- 1 tablespoon extra virgin olive oil
Transfer the shishito peppers to a heated cast iron pan. On medium high heat, char the peppers on all sides- about 6 to 7 minutes. Transfer the peppers to a chopping board and let cool and then chop. Transfer the beans, avocado, charred peppers, sweet peppers, green onions and cilantro to a serving bowl. Add the lemon juice, salt, honey and oil. Mix well and taste for seasonings and adjust. Let it sit for at least half an hour before serving.
This is a great carrot salad to complement yesterdays’ stew or any other entree.. in fact, it will delicious with any grilled meats/seafood! I have buying the most gorgeous looking multi colored organic carrots from Trader Joes but any kind of carrots will do, in face you can buy the pack of already shredded carrots to keep things simple. Either way, this is a yummy salad!
- 4 to 5 carrots, peeled and grated
- 3 to 4 navel oranges, cut into segments and squeeze the juice and keep aside for dressing
- 4 green onions, chopped
Transfer all the ingredients to a serving bowl. Keep aside.
- ½ cup orange juice
- Juice of 2 lemons
- 1 teaspoon roasted cumin seeds, crushed
- 1 to 2 teaspoons honey
- 1/3 cup extra virgin olive oil
- 1 tablespoon harissa paste
- 1 teaspoon salt
Transfer all the ingredients to an airtight container. Mix well with the lid on. Taste for seasonings. Pour half of the dressing onto the salad, mix well and add some salt to adjust seasonings. Pour more dressing if needed. Let the salad sit for at least an hour in the fridge before serving.