THAI-INSPIRED CUCUMBER AND MANGO SALAD

Posted in Salads, Vegetarian-friendly by sallybr

Courtesy of the one and only Kelly, from Inspired Edibles, this was so simple and so delicious, we already enjoyed it twice. The dressing makes it all shine, although the mango is also a key player. Other fruits could be used, but it is very hard to beat a ripe mango for texture and sweetness here.

THAI-INSPIRED CUCUMBER AND MANGO SALAD
(slightly modified from Inspired Edibles)

For the dressing:
2 Tbsp fresh lime juice
1 Tbsp fish sauce
2 tsp soy sauce
1 tsp sesame oil
1 Thai chili pepper, stemmed, seeded, and finely chopped
1 Tbsp cilantro, finely chopped + more for garnish
1 Tbsp brown sugar

For the salad:
2 English cucumbers, washed & sliced (i leave skin on)
1 large ripe and juicy mango, peeled & diced
a few radishes, thinly sliced
sesame seeds for garnish

Make the dressing: in a small jar combine all the ingredients and whisk well, or close with t tight fitting lid and shake away…

For the Salad: place the sliced cucumber, mango and sliced radishes in a serving bowl and toss gently to combine taking care not to mash the mango. When you’re ready to serve, give the Thai dressing another good shake before pouring over salad — mix to combine and add fresh cilantro and sesame seeds on top.

ENJOY!

to print the recipe, click here

Comments: Isn’t that the most gorgeous mango in the world? We got several as a gift from a very sweet departmental colleague and divided them into different recipes, including a mango-melon sorbet made by the husband that turned out spectacular! Make sure to stop by Kelly’s site and look at her original version which might please you more. As you might remember, we don’t use garlic and onions, so keep those ingredients in mind as possible additions if you try it.

I was very surprised that leftovers were still great next day. The cucumbers and radishes held up well, and the mango was just a little softer. Perfect side dish or light meal if you add a nice slice of sourdough bread to soak up the dressing (I am very fond of bread with olive oil and balsamic vinegar, and this dressing goes along the same path).

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18Apr2023

CRISPY ASPARAGUS SALAD WITH TOASTED BREAD CRUMBS

Posted in Salads, Vegetarian-friendly, Veggies by sallybr

Spring: time to enjoy asparagus in all possible ways! I adapted this recipe from Alexandra’s blog. She always has great recipes, both savory and sweet. I have made it exactly as published, but decided to modify it by briefly running the cut asparagus in the microwave. You can skip that and follow Alexandra’s take if you prefer.

CRISPY ASPARAGUS SALAD WITH TOASTED BREAD CRUMBS
(slightly modified from this post)

for the bread crumbs:
1 cup of bread crumbs, preferably from fresh bread
1 tablespoon olive oil
1/4 teaspoon salt

for the salad:
1/2 cup walnuts, slightly toasted
1 lb. asparagus, tough bottoms trimmed
1/2 cup grated Parmigiano Reggiano
1/2 teaspoon crushed red pepper flakes
salt and black pepper to taste
zest from 1 lemon (I used Meyer lemon)
1/4 cup lemon juice
1/4 cup olive oil

Make the toasted crumbs: Heat the oil over medium heat. Add the crumbs and the salt. Cook, stirring occasionally, until crumbs are golden brown. Reserve. You will use 1/3 to 1/2 of the crumbs in the salad. It is easier to make a larger amount so it won’t burn easily. Save the rest to use over pasta or in other tasty concoctions.

Make the dressing by whisking the lemon juice and zest, oil, red pepper flakes. Season with salt and pepper. Reserve.

Prepare the asparagus: Using a sharp knife, slice the asparagus thinly on the bias. Place in a microwave safe dish in a single later, cover with a damp paper towel and microwave for 1 minute. Remove the paper towel and allow it to sit at room temperature.

Assemble the salad: combine the toasted walnuts, asparagus, toasted crumbs, Parmigiano cheese in a large bowl, drizzle the dressing all over, mix gently to combine. Shave more Parmigiano on top right before serving.

ENJOY!

to print the recipe, click here

Comments: This is a wonderful mixture of tasty ingredients, I think the key is the toasted bread crumbs, quite unusual and perfect to add a little twist. Warming up the asparagus in the microwave killed the sharpness that it has when totally raw, and I think it made the dressing permeate better. But the salad is delicious with the raw asparagus also. Leftovers were great next day, I just removed from the fridge for 30 minutes before digging in.

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7Dec2022

BROCCOLI SLAW SALAD WITH POPPY SEED DRESSING

Posted in Salads, Vegetarian-friendly by sallybr

Do you buy packaged broccoli slaw for a stir-fry and then find yourself with bag of leftovers sitting in the fridge and getting less and less gorgeous each day? I do. This salad came to the rescue big time. I added it to mixed baby greens, but you could use kale or Romaine lettuce instead.

BROCCOLI SLAW SALAD WITH POPPY SEED DRESSING
(from The Bewitching Kitchen)

for the salad:
3 cups greens of your choice
1 cup broccoli slaw
toasted slivered almonds
dried cranberries

for the dressing:
1/3 cup yogurt, full fat
water to thin yogurt (about 2 tablespoons)
1 tablespoon maple syrup
2 tsp apple cider vinegar
1 tsp whole grain mustard
1 tsp poppy seeds
salt to taste

Start by making the dressing, mixing all ingredients, and whisking well

Add the greens and broccoli slaw to a large serving bowl. Drizzle the dressing all over and gently mix to combine.

Top with almonds and dried cranberries, and serve, adjusting seasoning if needed.

ENJOY!

to print the recipe, click here

Comments: I made this salad twice so far. What I love about the broccoli slaw is the texture it gives, you “almost” don’t need the almonds, but then again, they do a great job intensifying the crunch factor. The amount of water is going to vary with the thickness of your yogurt. Start by thinning it until it is almost pourable, but not too liquid, as you will still add some liquid in the form of vinegar and syrup. If you use a sturdy green such as kale, the salad will stand in the fridge quite well for a day.

I enjoyed the salad with air-fried chicken parmigiana, a recipe I shared not too long ago, and you can find here.

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25Oct2022

SPICY CITRUS PEANUT SALAD

Posted in Salads, Vegetarian-friendly, Veggies by sallybr

I’ve made variations of this recipe three times in the past month. I am a bit obsessed with the dressing, that has the right amount of heat and very mild hint of sweetness. The original recipe was published in the blog Naturally Nidhi, and you can find it here.

SPICY CITRUS PEANUT SALAD
(slightly modified from Naturally Nidhi)

makes 2 servings

for the salad:
2 oranges , peeled and segmented
greens of your choice (I used green leaf lettuce), amount enough for two
1/4 cup peanuts, roasted and salted

for the dressing:
2 tbsp olive oil
1 tbsp honey
2 tsp lemon juice
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp poppy seeds
salt to taste

In a serving bowl, whisk together all the dressing ingredients. Add the greens, toss to coat uniformly with the dressing. Add the orange segments, peanuts and toss gently. Adjust seasoning if needed with a little salt.

ENJOY!

to print the recipe, click here

Comments: In her blog post, Nidhi used arugula. If you like to pump the sharpness-spicy level up, go for it. We like to use lettuce, I made it once with red leaf lettuce, another with butter lettuce, they all go quite well with all other ingredients. The dressing, so simple, packs a ton of flavor, I bet it would be great brushed oven a nice piece of salmon before grilling it. I simplified it a bit, so make sure to check her blog post for a more complex version.

We enjoyed it with rotisserie-style chicken from our grocery store, and no, I am not ashamed to confess it. Sometimes it is good to make life easier and concentrate on making just a salad and a side dish.

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22Oct2022

RAW ZUCCHINI AND CHICKPEA SALAD WITH TAHINI YOGURT

Posted in Salads, Side dishes, Vegetarian-friendly, Veggies by sallybr

This whole meal was superb, main dish and salad from Josette’s blog, that I am super fond of. The salad stole the show, but I will give you the link to the Turkish chicken so you can have the whole gastronomic experience. I would definitely serve this for company. Simple to put together, awesome in flavor and texture.

RAW ZUCCHINI AND CHICKPEA SALAD WITH TAHINI YOGURT
(slightly modified from Thebrookcook)

3/4 cup plain whole-milk yogurt
2 T tahini
zest from 1 large lemon, plus 1 tablespoon freshly squeezed lemon juice
1 1/2 tsp plus 2 T extra-virgin olive oil, divided, plus more to serve
Kosher salt and ground black pepper
15 1/2 ounce can chickpeas, rinsed and drained
2 T red wine vinegar
2 tsp za’atar
2 medium zucchini, quartered lengthwise and thinly sliced on a diagonal
1/4 cup lightly packed fresh mint, finely chopped
2 tsp dried dill
ground sumac, to serve (optional)

In a medium bowl, whisk together the yogurt, tahini, lemon zest and juice, 1 1/2 teaspoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a large microwave-safe bowl, stir together the chickpeas, shallot, vinegar and za’atar. Cover and microwave for 90 seconds. Uncover and cool to room temperature, stirring occasionally.

When the chickpeas have cooled, stir in the remaining 2 tablespoons oil, the zucchini, mint, and dill. Taste and season with salt and pepper. Transfer the chickpea-zucchini mixture to a platter, spooning it around the edge. Scoop the yogurt mixture into a mound in the center of the chickpea-zucchini mixture.
Drizzle with additional oil and sprinkle with sumac, if using.

ENJOY!

to print the recipe, click here

Comments: Totally in love with this preparation of zucchini, and leftovers tasted great too. We enjoyed it with another recipe from Josette’s site, Turkish Grilled Chicken Thighs with Yogurt Marinade (for full recipe, click here). Josette has a very similar taste in food, so I am always paying attention to her posts. If you don’t follow her yet, consider doing so…

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