Category Archives: Salad
Bean Avocado and Shishito Pepper Salad
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.
Moroccan Style Carrot and Orange Salad with Harissa Dressing
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.
Dressing
- 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.
Memorial Day Recipes: Spicy Grilled Potatoes
- 5 to 6 medium red skinned potatoes, peeled and sliced thin
- 2 tablespoons extra virgin olive oil
- Salt
- Pepper
Place the potatoes on a grill pan and drizzle the olive oil and sprinkle salt and pepper. Mix well and grill on medium till the potatoes are golden brown and tender- about half an hour. In case the potatoes are brown but not cooked, place them in an aluminum foil pouch and grill till soft.
Take off the grill and keep aside.
Dressing
- 1 cup fresh cilantro, chopped
- ¼ cup fresh parsley, chopped
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- Salt
- 2 tablespoons extra virgin olive oil
- Juice of half a lemon
Mix the cilantro, parsley, cumin, paprika, salt, oil and lemon juice in a small bowl. Add to the cooked potatoes. Mix well and check for seasonings. Keep for at least 30 minutes before serving.
Memorial Day Recipes: Grilled Carrots with Orange Dressing
- 1 pound baby carrots, sliced (along the long side)
- 1 tablespoon extra virgin olive oil
- Salt
- Pepper
Place the carrots on a grill tray and drizzle the olive oil and sprinkle salt and pepper. Grill till the carrots get grill marks and begin to get soft- about 15 minutes. Take off the grill and place into a salad bowl.
Dressing
- ¾ cup fresh orange juice, reduced to ¼ cup
- Juice of one lemon
- 1 teaspoon honey
- 1 teaspoon ground cumin
- Salt
- ½ cup fresh cilantro, chopped
- 2 tablespoons extra virgin olive oil
Mix the orange juice, lemon juice, honey, cumin, salt and cilantro in a small bowl. Drizzle the olive oil slowly, emulsifying the dressing. Pour onto the carrots and keep for at least 30 minutes before serving.
Apple Cranberry Salad
Starting to think about Thanksgiving recipes..my favorite time of year. This is a great, simple salad to start off the big meal…
- 4 cups mixed greens
- 1 large honey crisp apple, sliced thin
- ½ cup dried cranberries
Dressing
- 1 large navel orange, juiced
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 3 tablespoons extra virgin olive oil
- Salt
- Pepper
In a small bow, add the orange juice, vinegar, honey, salt and pepper. Whisk well and slowly drizzle the olive oil until thick and incorporated.
In a large bowl, add the greens, apples and cranberries. Add half of the dressing and mix well right before serving.
Summer Barbecue Side Dish Recipe: Herbed Potato Salad
- 2 pounds red skin potatoes
- 2-3 large eggs
- 1 cup mayonnaise
- 2 tablespoons sriracha sauce
- Juice of one lemon
- 2 teaspoons salt
- 1 cup cilantro, chopped
- ½ cup dill, chopped
- ¼ cup chives, chopped
- 5 green onions, chopped
In a large and deep saucepan, add the potatoes and water. Bring to a boil and simmer for 15-20 minutes, or till the potatoes are fork tender. Peel and cool; cut into half inch pieces.
In a small pan, add the eggs and water. Bring to a boil. Cover and turn the heat off. Let the eggs sit for 10 minutes. Take out of water, let cool and cut into half inch pieces.
In a large bowl, add the mayonnaise, sriracha sauce, lemon juice and salt. Mix well and add the chopped cilantro, dill, chives and green onions. Mix well and add the potatoes and eggs. Mix well and check for seasonings.
Golden Beets and Asparagus Salad with Kalamata Olives and Feta Cheese
- 4 to 5 golden beets, ends cut off and wrapped in aluminum foil
- 2 bunches asparagus, ends cut off and washed
- 1 tablespoon extra virgin olive oil
- Salt
- Pepper
Preheat oven to 375 degrees F.
Roast the beets for an hour in the oven. Take the foil off and peel the beets and cut into one-inch pieces. Keep aside.
Place the asparagus tips onto a lined cookie sheet. Drizzle the oil, salt and pepper. Mix well and roast in the same oven for 30 minutes or till the asparagus is soft and golden brown. Keep aside.
- ½ cup feta cheese, crumbled
- ½ cup kalamata olives, sliced
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 teaspoon white wine vinegar
- Pepper
Add the mustard to a small bowl. Add the white wine vinegar and pepper. Drizzle the olive oil while whisking well.
Place the beets and asparagus in a serving bowl. Pour the mustard sauce and mix well. Add the cheese and olives. Serve room temperature.