Tag: salad

Thai Chopped Salad

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Bold in flavor, this Thai-inspired chopped salad is great for a make-ahead lunch.

gluten-free, vegetarian, vegan, paleo, low-carb

Thai Chopped Salad

2 medium roasted beets, skinned and chopped

1 large carrot, diced

1/2 cup cilantro, chopped

7-8 English breakfast radishes, diced

3 cloves garlic, minced

1 thumb ginger, minced

1 head romaine, ribboned

2 large scallions, chopped

3 Tbsp lime juice

1 tsp maple, date or coconut syrup

1/4 cup nut butter

2 Tbsp coconut aminos, soy sauce or tamari

1 big pinch cayenne or other spicy ground pepper

1 tsp sesame oil

Flake salt & black pepper

1/2 cup toasted nuts – peanuts, almonds, or whatever kind of nut butter you used

In a large salad bowl, whisk together the peanut butter, lime juice, syrup, salty sauce, sesame oil and spicy pepper to form a dressing. If this ends up being a touch thick, thin out with a splash or two of water.

Add the veggies to the bowl and toss.

Add the lettuce and toss again.

Serve topped with flake salt, cracked pepper and roasted nuts.

Makes enough for 4 if your head of romaine is large

Korean BBQ Restaurant Salad

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This is my stab at re-creating (and enhancing) the table salad served at my favorite local Korean BBQ joint. Every time I see this salad I get excited about blueberries, so I added them to mine. I also added a splash of vinegar. Delicious.

gluten-free, vegetarian, vegan, paleo

Korean BBQ Restaurant Salad

Half a package arugula

Generous amount pomegranate arils

Big hand full blueberries

Big hand full sliced black olives

1-2Tbsp ground toasted sesame seeds

Splash fruity vinegar

10-12 cherry tomatoes, halved

Sprinkle olive oil

Generous sprinkle flake salt & black pepper

Toss all ingredients in a large salad bowl & serve with your favorite protein.

Makes 2 big salads

Tarragon Chicken Pita

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This is a nice and light chicken salad – perfect tucked inside a pita or scooped up with cucumber rounds.

gluten-free, paleo-ish

Tarragon Chicken Pita

2/3 – 1 cup pulled rotisserie chicken, chopped

2tsp – 1Tbsp tarragon mustard

2-3Tbsp pickled onion, chopped

Enough mayo to bind your ingredients together

1/2 small shallot, diced

2tsp fruity vinegar

3Tbsp slivered almonds or pine nuts

Arugula

Your favorite kind of pita as a vessel for serving – or just in a bowl with cucumber rounds for scooping

Mix everything but the arugula & pita. Season with salt & pepper to taste. Serve as desired.

Makes enough for 2 people if they have normal sized pitas; I wolfed the entire batch down because I was starving and my pitas are Middle-East sized.

Seared Peach Pesto Salad

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This is a nice salad as a meal. Serve with your favorite protein for a complete boost.

Gluten-free, vegetarian, vegan

Seared Peach Pesto Salad

4 Saturn (or other variety) peaches, cut into bite sized pieces

4 heads baby gem lettuce, chopped

200g green beans, snipped into bite sized pieces

Garlic oil

Salt & pepper

Red pepper flakes

Soy sauce, tamari or coconut aminos

Hand full of pine nuts

2 Tbsp of your favorite pesto

Juice 1/2 large lemon

A couple teaspoons water

First, sear the green beans and then the peaches in a little garlic oil in large pan over medium-high. Hit with salt & pepper and a little soy at the very end.

Add the peaches and green beans to a large bowl when done.

Chuck a big handful of pine nuts into the still-warm pan and shake around to toast.

Chop or rip the lettuce and add to the bowl.

To make the dressing, shake the pesto, lemon juice, generous cracks pepper & salt and a little water to make the dressing.

Toss and garnish with the pine nuts.

I served mine with a protein and topped with a little extra spice and black pepper.

Serves 2 as a big lunch salad

Strawberry Prawn Salad

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This one is light, refreshing, and tastes healthy.

It’s also delicious, and packed with protein.

Note: a little fresh Basil or cilantro would be a great addition to this salad.

gluten-free, paleo, pescatarian, low-carb

Strawberry Prawn Salad

200 – 250g prawns

Avocado

Baby spinach

1-2 Persian cucumbers

Slivered almonds

Garlic powder

Togarishi or other spicy mix if desired

1 pint strawberries

2 Tbsp balsamic vinegar

2 tsp date molasses

3 Tbsp olive oil

Generous sprinkle black pepper

Generous sprinkle salt

Juice of 1 lime (about a Tablespoon)

To make the dressing, whiz together 4-5 strawberries, the olive oil, lime juice, balsamic, date molasses, olive oil, salt & pepper.

For the shrimp, season liberally with salt, pepper, garlic powder & togarishi. Cook through.

For the salad, add the rest of the strawberries, chopped; the avocado, also chopped; and chopped cucumbers to a large bowl. Add the shrimp & dressing and toss.

To assemble, add halt the shrimp mix to a bed of spinach and garnish with slivered almonds.

Serves 2

Caesar Potato Salad

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I’ve been craving a good Caesar dressing ever since DH and I had lunch at that Italian restaurant during Ramadan and he got a pretty great salad I was sad I couldn’t partake in (cheese).

So I thought about it, worried about coddling eggs, and came up with another plan. And than abandoned that plan (involving the 1 brand of good vegan Parmesan I’ve found because it has abandoned the country). This version is naturally dairy-free and is no less delicious than I wanted it to be. Serve hot or cold.

gluten-free, dairy-free, pescatarian(ish)

Caesar Potato Salad

10 – 12 small white potatoes, chopped

2 tsp anchovy paste

Juice 1/2 lemon

2 cloves garlic

3 egg yolks

2 tsp Dijon mustard

2 tsp fish sauce

2 tsp mustard powder

2 Tbsp nutritional yeast

1/3 c olive oil

2 tsp capers

2 spring onions or a small shallot, minced

Salt & fresh cracked black pepper

Add the potatoes to a pot with enough nicely salted water to cover. Boil 6-8 mins or until tender. Drain.

Add the rest of the ingredients (minus the capers and shallots or spring onions) to a blender and process, drizzling the olive oil in slowly. Taste and add more salt or pepper if necessary.

Toss with the potatoes, capers and alliums and serve hot or cold.

Serves 4 – 6

Chili Garlic Cucumber Salad

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So good. I’m thrilled chili garlic sauce is having a moment – I’d completely forgotten about how damn delicious it makes pretty much everything.

This is a nice and light salad – perfect for a quick lunch, or you can beef it up with orzo or soba for a really nice company side. If you need it up, I’d double the dressing.

gluten-free, vegetarian, vegan

Chili Garlic Cucumber Salad

1.5 Tbsp chili garlic crisp sauce

1 Tbsp sushi vinegar

1 Tbsp sesame oil

1 Tbsp lime juice

Salt & pepper

3 small Persian cucumbers, chopped

10 cherry tomatoes, halved

150 g small sweet peppers, cut into rings

1/4 c red onion, cut into thin half-moon slices

4 Tbsp mixed herbs (I used dill, lemon thyme and mint), minced

2 Tbsp sushi ginger, chopped

Optional mix-in: rotisserie chicken or other protein

Mix all liquids together in a large bowl to form a dressing. Toss in all the veggies & ginger. Mix in your protein if desired.

Serves 2

Miso Peach Salad

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This is a nice little salad – a little salty, some nice umami and a punch of heat.

gluten-free, vegetarian, vegan

Miso Peach Salad

1 tsp white miso

2 Tbsp balsamic glaze

3 Tbsp olive oil

Dash lime juice

Dash of heat – I’ve been using chili garlic sauce from Indifoods and adding more to each serving before eating

Salt & pepper

3 small cucumbers, chopped

500g mixed greens

1 kohlrabi, peeled and julienned

3 peaches, chopped

20 cherry tomatoes, halved

Optional toppers: tikka spiced chicken, crunchy seed mix, flaky salt & cracked pepper

In a big bowl, whisk the miso, balsamic, oil, lime juice & heat to form a dressing.

Toss the rest of the ingredients in the dressing and serve with optional toppers.

Serves 3 as a big salad

Steak Salad with Spicy Mango Dressing

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This is a fantastic lunch – or dinner – salad. It’s quick to make, bright and fresh, and with a hit of protein.

gluten-free, paleo

Steak Salad with Spicy Mango Dressing

Dressing:

1 mango

1 thumb ginger

4 cloves garlic

3 Tbsp orange juice

2 Tbsp rice vinegar

1 Tbsp soy sauce

Sprinkle red chili flakes

2 Tbsp olive oil

1 Tbsp sesame oil

2 Tbsp hot & sweet sauce from Indifoods

Juice of 2 limes

Salt & pepper

Salad:

Leftover cooked steak

~ 1/2 c radish, sliced thin

3 small cucumber, sliced into thin half moons

1/3 – 1/2 c frozen peas, thawed

500g baby spinach

10-20 cherry tomatoes, halved

Assemble all dressing ingredients in a blender. Whiz to combine.

In a large bowl, assemble all salad ingredients and toss.

Toss with dressing and serve – I top with my favorite seedy salad topper mix.

Serves 3-ish if you’re having a big lunch salad

Heenat Salad

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This is a blind stab at recreating the show-stopping salad served at Heenat Salma Farm last month during the yoga/Pilates day retreat I went to.

It’s not perfect – by far – and I meant to “fix” the issues the original had (too sweet dressing – needed acid and/or heat), but I’m not sure this hit the mark. It’s been like a month since I’ve tasted the original, and all those ingredients were organic farm fresh – so I did what I could.

This rendition is fantastic. Not the same as the other, but definitely craveable.

gluten-free, vegetarian, vegan

Heenat Salad

2 nectarines, chopped

8 dates, seeded and chopped

200g feta (I used vegan feta from Sheese), cubed

~2c kale, chopped

~4c red lettuce, chopped

~1/4c red onion, sliced into wafer thin moons

~1/2c walnuts, chopped

~1/2c (roughly 20) black olives, chopped

~1/4c cilantro, chopped

Dressing:

3Tbsp date syrup

2tsp cardamom (ground)

3Tbsp lime juice

6Tbsp olive oil

1tsp smoked paprika

Salt & pepper

Whisk dressing ingredients in a large bowl. Add all the salad ingredients (minus the feta) and massage in. Add the feta, generous salt & pepper and toss to combine.

Serves 4