Tag Archives: salads

Tuna Chermoula Salad

01 Saturday Jul 2017

Posted by in keto, Recipes, Whole30

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This recipe is based off of a tuna chermoula toast I saw in a favorites of the week link roundup recently. I was struck by the simplicity of the flavors and the overall unexpectedness of encountering the humble canned tuna in presumably a party setting.

Chermoula is a really neat condiment. Popular throughout northern Africa, this sauce is made a zillion different ways and used as a meat marinade, accompaniment to fish or seafood, and dressing for vegetables. The version I’m making is seasoned to balance tuna’s meaty-but-dull nature.  I’ve seen versions that include the brininess of olives, sweeter versions including raisins, and versions that just straight up seem like chimichurri to me. If you happen to have preserved lemons on hand, they would make a fantastic swap for the lemon here. I, sadly, have run out.

gluten-free, paleo, Whole30, keto


Tuna Chermoula Salad

Your favorite canned tuna (I used a 6 ounce pouch of water packed tuna)
1/4 cup olive oil
Big hand full cilantro
Juice and zest of 1 big lemon (I had 2 small little sad lemons on hand)
1 clove garlic
1/2 inch ginger
1 tsp. sweet paprika
Big pinch red pepper flakes
1/2 tsp. cumin
Big pinch salt
Few cracks black pepper
1/2 avocado
2 cups roasted broccoli

If your broccoli isn’t already roasted, roast some broccoli florets sprinkled with salt, pepper and your favorite fat in a 400 degree (F) oven for 25 – 30 minutes). Let cool.

On to the chermoula.

Chop the cilantro, and add to a bowl. Add the lemon zest and juice, the garlic and ginger once those have been grated, the olive oil, paprika, cumin and red pepper flakes, and hit with a  big pinch og salt and pepper. Taste. Your sauce should be nice and acidic and there should be a bunch of it. Adjust as necessary for your personal salt and heat preferences.

Add the tuna and stir. Add the broccoli and stir. Chop the avocado and add last, gently stirring to combine.

Taste again and adjust seasoning if necessary.

Serves 2 for lunch

Dilled Kale Salad

10 Saturday Jun 2017

Posted by in CSA Shares, keto, Recipes, Whole30

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This summer salad utilizes fresh baby greens and an unusual ingredient in salad – fresh dill. Makes a great dish to bring to a potluck on short notice.

gluten-free, paleo, whole30, vegan, vegetarian, keto


Dilled Kale Salad

Roughly 1/2 a pound baby kale

1/3 c. avocado oil mayo (I use Sir Kensington’s)

1 Tbsp. whole grain mustard (Maille is my favorite)

2 Tbsp. chopped fresh dill

2 big cloves garlic, grated

2 Tbsp. apple cider vinegar

Juice of 1 lemon

Sea salt & black pepper

1/3 c. toasted pine nuts

1/4 c. shaved parmesan (optional)

In a large bowl, combine: mayo, lemon juice, dill, grated garlic, and apple cider vinegar. Hit with salt and pepper – taste. You’re looking for a robust dressing – something bright and acidic (maybe a hair too acidic, it’ll tone down when you add the kale).

Add the kale and toss to coat, taking care to massage the dressing into the leaves so it really soaks in.

Add the pine nuts and cheese if you’re using.

Serves 4 as a nice side; makes a good potluck dish

Brussels & Kale Caesar

13 Saturday May 2017

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This is a recreation/improvement on a salad I bought from Dean & Deluca last week. This version is eeeeeerrrrything I wanted that version to be – and then some (so good, in fact, that I got distracted while tasting it and putting my rings back on the wrong hands). The D&D version was good – but not Hannibal Lecter good (lost? explanation coming). Fine to smash at 9pm while waiting for the Ferry, but not what one would unpack ceremoniously from a fine box while going someplace.

I remember the first time I saw Silence Of The Lambs – the movie was great and all, but what *really* struck my little food nerd of a preteen heart was the end scene where Hannibal Lecter unpacks a Dean & Deluca picnic spread with great relish while on a plane. That spread (minus the brains, of course) set some life goals in place immediately (namely to shop there, live in NYC so I can shop there at will, and get one of those picnic packs). I also mailed away for a subscription to their quarterly catalog and kept that subscription going until I went away to college. Never ordered anything, but I drooled and dreamed.

While I’ve achieved two of those goals, I’m sad to say I have not gotten a picnic pack – mostly because while I love Dean & Deluca in theory, in practice most of the freshly made food I’ve gotten from D&D isn’t as amazing as I want it to be – and I’m not spending a Quintilian dollars on plane snacks when I can make my own. Possibly also because preteen me’s love of fancy packaging and tiny food is a tall order to live up to, and those packs always feature a bunch of stuff I’m not excited about – like gummy bears and other candy. Note to self: make my own tin-based travel pack packed with stuff I *do* like.

Gluten-free, paleo


Brussels & Kale Caesar

2 cups roasted Brussels sprouts halves (I roasted mine in some bacon grease on 400 for 25/30 minutes until deeply nutty brown)
3 cups baby kale
1 large clove garlic, smashed in a mortar & pestle
1/4 cup good olive oil
1 big pinch sea salt
Black pepper
1/2 tsp. lime juice (lemon would be more classic, but all I had was a bottle of my favorite Key Lime juice)
3 dashes Worcestershire Sauce
1 tsp. rice vinegar
2 hard boiled eggs, chopped
1 raw egg
1/2 cup raw almonds, chopped
1 anchovy, minced

To make: Roast the Brussels. While roasting, assemble the dressing.

Put two of your eggs in a small pot and cover with a couple inches water. When the water is boiling, lower a third egg down in a ladle so it is covered by the water but you still have a hold of it. Boil 1 minute and remove, immediately running under cold water or dunking into an ice bath. Let your other eggs go until you whisk the dressing, cover the pot and kill the heat, let sit until you’re done with the rest of the salad.

Crush the garlic in a mortar and pestle; add to a large bowl. Mince the anchovy and add. Add the coddled egg, Worcestershire, citrus juice, salt, a bunch of pepper, olive oil, and vinegar. Whisk to combine.

Chop the almonds and set aside.

When the Brussels are finished browning and have cooled until mostly not hot, add to the bowl with the dressing. Add the kale and almonds; massage to combine thoroughly.

Peel the 2 hard boiled eggs and chop. Fold in gently.

Serves 2 – 3 as a nice lunch or dinner side

Quick Lunch Salad – Confetti Broccoli Slaw with Chicken

22 Saturday Feb 2014

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Sorry about the hiatus, guys. If you couldn’t tell already from my Picture of the Day posts – we’ve moved! This past week has been full of not-cooking as my new kitchen has slowly taken shape. I’m finally back in business – and not a minute too soon. This lunch was the first thing I actually made in the new place, and it came together quick. Just the ticket for a healthy and vegetable-packed lunch.

Those of you that have been reading for awhile might recognize my favorite salad ingredient, broccoli slaw. I think I have an obsession issue with the stuff. I hate soggy lettuce with a passion, and home made salads always seem to disappoint – unless I use broccoli slaw. Then all is well with the world. I can’t get enough.

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Quick Lunch Salad – Confetti Broccoli Slaw with Chicken

1 bag broccoli slaw (I use the organic broccoli slaw from Trader Joe’s in a 10 ounce bag. Dole also makes a good one)
2 baby endive, chopped
1 yellow pepper, chopped
2 big handfuls pepitas, toasted
Leftover roast or grilled chicken – or what I had on hand, a chicken patty (1 portion per person) – Omit if you want a vegan or vegetarian salad

Dressing

3 Tbsp. grapeseed oil
3 big pinches citrus salt
3 tsp. apple cider vinegar (I use Bragg)
2 tsp. mustard (I went for grainy here, but only had smooth Dusseldorf style)
1 clove garlic, minced

Chop your veggies and add to a big bowl. In a small bowl or mason jar, combine the dressing ingredients & shake/whisk. Combine the dressing with the salad and toss.

Makes 2 huge lunch salads, or 3-4 more reasonable servings

Alternate seasonings: For lunch the next day, I decided to go a more curry route and added half a chopped apple and curry chicken to the salad mix plus 1 tsp. curry powder and 1 tsp. cumin powder to the dressing. Yum.

Jicama, Pear & Grapefruit Salad

26 Saturday Oct 2013

Posted by in Life, Recipes

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This little side salad is as delicious as it is versatile. It’s bright, kicky, crunchy and can please a crowd. I served it along side some quick pork chops for dinner and then topped with chicken breast for lunch the next day.

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Jicama, Pear & Grapefruit Salad

Adapted from a recipe I saw while rifling through a cookbook … which one? I was too busy day dreaming after reading the ingredient list to remember things like that

1 jicama
1 pear
1 grapefruit
2 medium carrots
1 lime (zest + juice)
Fresh mint/cilantro/basil (you’re looking for 6 Tbsp. total here)
1/4 c. grapeseed oil
1-2 tsp. sriracha (use Whole30 approved if necessary)
Flaky salt
Cracked black pepper
1/4 to 1/2 c. toasted nuts (I had macadamias on hand)

Peel and julienne the jicama. Julienne the pear. Grate the carrots. Add each to a large bowl when finished.

Supreme & chop the grapefruit into bite sized pieces, squeezing the extra juice into a small bowl. Add the grapefruit pieces to the julienne bowl.

Zest the lime, adding the zest to the julienne bowl. Squeeze the juice into the dressing bowl with the grapefruit juice.

Finely dice the herbs. I did 4 Tbsp. combined mint & cilantro with 2 Tbsp. basil chiffonade. Add to the julienne bowl.

Add the grapeseed oil & sriracha to the dressing bowl and whisk to form an emulsion. Taste and add more acid or sriracha as needed.

Sprinkle two generous pinches salt into the julienne bowl, with a few cracks of black pepper and the toasted nuts. Toss well to combine. Pour the dressing over (you might want to start with half) and toss well to combine (I used my hands). Taste and add more salt or dressing as needed.

Makes enough to serve 4 for dinner or 2-3 big lunch bowls.

Romanesco, Radicchio & Yellow Pepper Salad with Tarragon Vinaigrette & Avocado

25 Sunday Nov 2012

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This hearty warm salad makes a great weeknight meal. It’s light but filling and the warm roasted veg really hits the spot. Vegetarian, vegan, gluten-free & paleo-friendly.

Romanesco, Radicchio & Yellow Pepper Salad with Tarragon Vinaigrette & Avocado

1 head romanesco
1/2 head radicchio
1 yellow pepper
5 scallions
1/4 c. blanched, slivered almonds
Big hand parsley
1 avocado
Olive oil
Coconut oil
Salt & pepper to taste

For the vinaigrette

1 Tbsp. white wine vinaigrette
2 Tbsp. fresh tarragon, chopped
1 tsp. honey
3 Tbsp. grapeseed oil
Salt & pepper to taste

Turn your broiler onto high while you separate the romanesco into pretty little florets. Alternately, you can chop the romanesco. Sprinkle with a little olive oil and salt & pepper. Broil 10 minutes, flip and broil an additional 10 minutes until softened and browned.

While your romanesco is going, halve and slice the radicchio; chop the yellow pepper; and slice the scallions. Heat a large pan over medium heat with a Tablespoon of coconut oil and add the veggies, reserving the dark green scallion tops for another use. Sautee until the veggies are browned and softened. If you want a little char on your radicchio, kick the heat up a notch – charred radicchio is fabulous. Salt & pepper to taste.

While that is kicking, toast your almonds in a dry pan. Remove from the heat and chop.

Chop the parsley and scallion tops and set aside.

Make your vinaigrette. Whisk all vinaigrette ingredients together – salt & pepper to taste.

When the romanesco is done, add to the veggies in the pan. Turn off the heat. Chop the avocado and add to the mix, along with the almonds and parsley scallion mixture. Toss to combine and drizzle the vinaigrette over top. Toss again and taste for seasoning.

Serves 2 for dinner + 1 for lunch.

So pretty…

Looks like a fractal

Vibrant color on a cold day? Yes, please.

Tart and Spicy Chickpea & Lentil Salad

13 Saturday Oct 2012

Posted by in Life, Recipes

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This dish comes together in a flash and makes a nice, light, refreshing weekday meal. Vaguely Indian, vaguely not – big on flavor and low on fat.

Tart and Spicy Chickpea & Lentil Salad
Inspired by Wacky Chana Chaat from Herbivoracious

Salad Base
1 can chickpeas, drained and rinsed
1 1/2 c. carrots, diced
1/2 c. black lentils (or any other lentil that stands up to cooking), cooked
10 cherry tomatoes, halved
6 scallions, sliced into thin rounds
1 colored bell pepper, chopped (or 1/2 to 3/4 c. mixed color peppers – whichever you fancy)
Juice of 1 lime
1 tsp. sriracha
1 tsp. cumin
1 tsp. ground coriander
1/4 tsp. black pepper
Big pinch salt

Yogurt Topper
3 oz. plain greek yogurt
1 Tbsp. tamarind paste
Another big pinch salt

In a medium sized pan over medium heat, toast the chickpeas and carrots until browned. I did this in a dry pan and kept everything moving to prevent sticking. If you’re worried about having to babysit, add a Tablespoon or so of oil to the pan.

While the chickpeas/carrots are cooking, chop the pepper, slice the scallions, halve the tomatoes; toss into a big bowl along with the spices, lime juice, sriracha, and lentils.

Once the chickpeas/carrots are to your liking, add to the bowl. Toss and taste for seasoning.

In a separate small bowl, combine the yogurt, tamarind paste and a big pinch of salt. Stir. Taste and add more salt or tamarind as necessary.

To serve, top bowls of the salad with the yogurt mixture and mint chutney if you have any on hand. Extra splashes of tamarind or squirts of sriracha may be requested.

Serves 2 for dinner + 1 for lunch

Yeah, Yeah, Yeah, I Know: Another Cabbagy Slaw Salady Thing

15 Saturday Sep 2012

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Yeah, yeah, yeah, I know: I’ve posted a bunch of these cabbagey slaw salad-ish dishes, but I love them so. Red cabbage is such a good foil for tanginess that I can hardly resist creating something magnificent or terrible for lunch with leftovers.

This version lends a tangy, sweet, crunchy and spicy backbone to simple black bean burger with avocado crema and a fried egg leftovers (or any other leftovers that aren’t a balanced meal in and of themselves, really).

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Red Cabbage Slaw with Blackberry Honey and Spice

1/4 head red cabbage, sliced very thin

1 tsp. Whidbey Island Blackberry Honey (I realize you most likely don’t have this on hand – substitute regular honey, preferably with a kiss of fresh blackberry or blackberry jam alongside)

2 tsp. rice vinegar

1 tsp. sambal olek (I use chicken brand chili sauce with garlic)

A dusting of chopped cilantro

Citrus salt to dress

Combine all ingredients but salt in a bowl, finger toss until everything is playing nicely together. Sprinkle with citrus salt and toss again.

Makes a great kicky accompaniment to any kind of leftovers – if you want to turn it into a full lunch alone, add some salad greens or tuna and/or chickpeas.

Serves 1 for lunch

Red Cabbage and Fennel Slaw with Beet Horseradish

01 Saturday Sep 2012

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This is a great little sturdy slaw that works great as a topping for pork burgers or sausages, or as a crunchy side for any other late-summer dinner.

Seriously? I think Lasik might be in my future… I thought this was in focus.

Red Cabbage and Fennel Slaw

1/4 Granny Smith apple
1/4 bulb fennel
1/4 head red cabbage
2 Tbsp. beet horseradish
2 Tbsp. grapeseed oil
1 tsp. spicy mustard
1 Tbsp. apple cider vinegar
Salt & pepper to taste

Shred the cabbage, julienne the apple and slice the fennel into wafer thin arcs, depositing into a large bowl as you go. In a small bowl, whisk the oil, mustard, vinegar and horseradish into a dressing. Pour over the salad & toss. Salt & pepper to taste.

Serves 2 for dinner as a side, 4 or more as a protein topper.

Sweet Summer Sunshine – aka Tomato, Peach & Basil Salad with Chili

26 Sunday Aug 2012

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Sometimes I try to pretend that I don’t wait for this season all year long with varying degrees of patience. Some years, I’d like to think that it’s the corn I’m really after. The berries. Burgers on the grill. But who am I kidding? It’s tomatoes. Tomatoes are what I crave in the deep recesses of winter – tomatoes are what I pine for. Sweet, umami-laden globules of liquid sunshine.

This salad highlights their peak season glory perfectly – and lucky for me, I’m the only tomato worshipper in the house. It’s a dead simple thing to whip up for lunch – barely a recipe, really.

Mine… all mine šŸ˜€

Sweet Summer Sunshine – aka Tomato, Peach & Basil Salad with Chili

Mixed heirloom tomatoes – a cup, cup and a half – thinly sliced
1 ripe peach, pitted and sliced thinly
1 tsp. thinly sliced basil ribbons
1 Tbsp. grapeseed oil
1 tsp. sambal oelek (hot garlic chili sauce – I use the brand with the white chicken – it should be located near the squeeze bottle sriracha with the same chicken and comes in a clear plastic jar with a green lid) – sub for Whole30 sriracha if going that route

Your favorite finishing salt – I used some grey sea salt, but I could see black or Maldon salt being fabulous here, or even citrus-infused kosher

Arrange your tomatoes on a plate. Scatter peaches about until you have something that looks exciting and alive. Sprinkle with basil.

In a small bowl, mix the grapeseed oil and sambal oelek. Beat with a fork to combine.

Drizzle oil mixture over salad. Sprinkle with salt to finish.

Serves 1 for lunch. Feel free to scale up to feed a crowd. If you are making for a party, prepare as close to go time as possible. This salad is best at room temperature (I would never suggest refrigerating fresh tomatoes as it kills some of their taste) or even a little above.

Update: After writing this, my DH came home from work not hungry in the slightest for dinner. I ate this salad again for dinner beefed up with slivers of fennel, crumbles of feta and citrus salt. Yum. I might just have to hit the greenmarket this weekend so I can try a version with rosemary-infused olive oil, smoky cheese and orange….