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Tag: Salad

Spicy Watermelon and Pineapple 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.

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.

Apple Cranberry Salad

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.

Arugula Orange and Feta Salad

One of my favorite winter salads…

  • 4 cups baby arugula
  • 2 navel oranges, peeled and cut into thin rounds
  • ½ cup crumbled feta cheese
  • ¼ cup sliced and toasted almonds

Orange and Meyer Lemon Dressing

  • Juice of 3 Meyer lemons
  • Juice of 2 navel oranges
  • ½ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 to 2 teaspoons honey

Add all the dressing ingredients in an airtight container. Shake really well and check for seasonings.

Transfer the arugula, oranges, feta and almonds in a bowl. Pour some dressing, toss and taste for seasonings. Add salt and pepper if desired. Serve and enjoy!

Pepper and Bean Salad
  • 1 14 ounces can black beans, rinsed and drained
  • 1 14 ounces can kidney beans, rinsed and drained
  • 1 large red pepper, cut into ½ inch squares
  • 1 small red onion, cut into ½ inch squares
  • ½ cup cilantro, chopped

Add all the ingredients to a mixing bowl.

Dressing

  • Juice of 2 limes
  • Juice of 4 small Clementines
  • ½ cup extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 to 2 teaspoons honey

Add all the ingredients to an airtight container and shake vigorously to mix all the ingredients well. Check for seasonings. Add to the mixing bowl with the beans and vegetables. Mix well and add more salt if needed. Let the salad sit for at least 2 to 3 hours before serving. Mix well before serving.

Kale Brussels sprouts and Apple Salad
  • 3 cups of shredded kale, Brussels sprouts and red cabbage (Trader Joes has a ready made pack)
  • 1 medium honey crisp apple, cut into thin strips
  • ½ cup cilantro, chopped
  • Dressing
  • ¼ cup mayonnaise
  • ½ cup full fat yogurt
  • 1 teaspoon chipotle in adobo
  • 1 teaspoon chipotle powder
  • 1 teaspoon salt
  • 1 teaspoon honey
  • Juice of half lemon

Mix all the ingredients in a small bowl. Check for seasonings. Add to the kale mix and mix well and check for seasonings. Add cilantro and serve.

Fresh Corn Salad with Fresh Lemon Dressing

Before corn goes away… make this yummy salad.. so easy and so delicious!

  • 4 ears of corn, taken off the cob
  • 4 cups mixed greens

Transfer the corn and green onto a salad bowl. Keep aside.

Dressing

  • 2 lemons, ends cut off, cut in half with the pits out
  • ½ cup extra virgin olive oil
  • 2 teaspoons honey
  • ¼ cup water
  • 1 teaspoon salt

Add all the ingredients into a blender (I used a vitamix) and blend till everything turns into a smooth sauce. Add more water or oil if needed. Check for seasonings.

Add half of the dressing to the corn and the greens, toss and add more if necessary. Serve immediately.

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