Tag Archives: Salad

Harissa crusted Cauliflower salad

It’s a vegetable overload weekend in our household. We had pea protein packed smoothie this morning and then ran a 5k in freezing temperatures. But the sun was out which gave energy to the mind and body. Riding the veggie theme for lunch I wanted to make something that continues to feed the body with energy.

So what I have here is a simple harissa roasted and charred cauliflower that is a sensory gift to the taste buds. The fact that it is plant based and has plenty of protein is something wonderful. The cauliflower is crusted with a mix of harissa paste, Labneh and Tahini dressing that amplifies the taste. The Avocados add the much needed fat and the citrus from the grapefruit balances it all.

Harissa roasted cauliflower

Cauliflower

  • 1 head of cauliflower cut into thick steaks.
  • Olive oil
  • Salt
  • 1 tablespoon harissa paste
  • 1 tablespoon labneh ( or greek yoghurt)
  • 1 tsp of the tahini dressing

Tahini Dressing

  • 2 tablespoon tahini
  • 4 cloves of garlic
  • 2 tablespoon pomegranate vinegar
  • 1 tablespoon olive oil
  • 1 handful of cilantro
  • Pink or Sea Salt – to taste

Salad greens and Topping

  • Arugula and Baby spinach
  • Toasted walnuts
  • Grapefruit slices
  • Sliced Avocados

Putting it together:

  • Blend all the ingredients for the tahini dressing adjust for consistency and salt.
  • Mix the harissa with labneh and a teaspoon of the tahini dressing.
  • Smother the cauliflower steaks with olive oil and sprinkle with salt.
  • Roast in a 450 degree oven for about 20 mins until slightly charred.
  • Dress the flowerets with the harissa dressing and put back in the oven for 5 mins. Remove and cool
  • Remove the grapefruit meat in slices being careful to remove the skin.
  • Slice the avocados
  • In a large bowl add the arugula and spinach and dress lightly with the tahini dressing
  • Plate the green, adding the grapefruit, avocado. Top with cauliflower and walnuts.
  • Drizzle some more dressing
    • Enjoy!

Sharing on Fiesta Friday where the cohost this week is Julianna @ Foodie on Board 

Quinoa Walnut Salad with Wasabi Dressing

Spring? Summer? Not sure what’s going on with the weather in Virginia but in spite of the incessant rain, the green trees and foliage lends a spark to life.

We have vegetables, herbs and trees we are planting and it is all very uplifting for our own being and the life of this planet.

This salad needs no recipe but here it is…. You should adjust the ingredients to your taste.

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The base ingredients are cooked quinoa, chopped cucumbers, chopped walnuts, cranberries, lots of chopped parsley, chopped mint and some arugula. You can really add and subtract what you like but keep some crunch( cucumbers), some carbs( quinoa), some  good fats ( walnuts)  and some sweetness ( cranberries).

I cooked the quinoa in a rice cooker with the setting of white rice. Please use any method that works for you.

quinoa salad-5929

The dressing is another story. I love wasabi and found this dried powder version I am able to use in dressings. It has just the right amount of sharpness. The truffle oil adds an earthy dimension that will leave you craving for more.

quinoa salad-

Quinoa Walnut Salad with Wasabi Dressing

  • Servings: many
  • Difficulty: easy
  • Print

a beautiful spring inspired quinoa salad

Ingredients

Salad

  • 2 cups cooked quinoa
  • 2 cups chopped chopped organic cucumbers
  • 1 cup chopped parsley
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped red onions
  • 1/2 cup chopped mint
  • 1/2 cup dried cranberries
  • 1 cup arugula

Dressing

  • 1 tsp wasabi powder
  • 2 tablespoons rice vinegar
  • 4 tablespoons truffle oil
  • 1 tsp mustard
  • 1/2 tsp garlic paste
  • Pink salt  and black pepper to taste

Directions

  • Mix the salad ingredients together in a large bowl
  • Whip the dressing together and adjust the seasoning
  • Pour over the salad, toss and serve

I am taking this to  Fiesta Friday #170,  with Angie and our co-hosts Monika and Sue.

I have also shared this with CookBlogShare hosted  by Hijacked by Twins

Cucumber Yogurt and Dill salad

There are so many versions of cucumber and herbs in cuisines ranging from Indian, Egyptian to Greek. My version takes all these influences and create a soothing and filling summer dish.

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Perfect for the summer months especially if you have those fresh cucumber growing in your back yard. I have been so excited about my cucumber produce that has brought joy to my small garden. Nothing like picking that cucumber and serving it within minutes.

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The yoghurt can be greek or whole milk just needs to be thick. I used a grass fed organic yoghurt which was creamy and delicious.

Dill and mint ( dried and fresh) add amazing flavors and of course garlic is king in kicking the whole dish up many notches:)

You can use Pistachios or Almonds, I soaked the almonds for a couple of hours and sliced them after removing the skin.

This is when you bring out that good quality olive oil.

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</p> <p>Cucumber Yogurt and Dill salad

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients:

1 container of plain yoghurt

2 cucumbers

Chopped fresh mint

1/2 cup of chopped dill

2 cloves of garlic – crushed

1 tsp lemon juice

1/2 tsp cumin

1/2 cup raisins

1/2 slivered almonds

Salt to taste

Good olive oil

Putting it together

  1. In bowl, mix garlic with the yogurt, lemon juice, dill, fresh and dried mint.
  2. Add the cucumbers, cumin and salt to taste
  3. Top with raisins, almonds and  a couple of glugs of  good olive oil.

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Taking this to Angie’s Fiesta Friday.

Garden Tomato and Roasted Corn – Picnic Salad

Summer slowly winds down.. but in my garden the tomatoes are still vibrant, peppers still prospering, herbs still waiting to be picked. As we planned a picnic in the countryside,  I filled my basket with the garden goodness. This fresh tomato and roasted corn salad is packable for a good picnic. The orzo was a add on to give it some body, the herbs pull it all together.

The dressing? well there is no dressing, the sprinkling of olive oil, lemon zest and lemon juice is all you need to bring together the fresh herbs.

Tomato, Roasted Corn and Orzo
Tomato, Roasted Corn and Orzo

The flatbread is a yeast dough made with spelt flour. I cooked it in a 450 degree oven for 10 mins until browned.

Tomato, Roasted Corn and Orzo

Garden Tomato and Roasted Corn Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

Garden fresh cherry or any tomatoes – chopped

1 cup cooked Orzo

2 cups corn ( fresh or frozen)

1 and 1/2 cup chopped Herbs – Basil, oregano, parsley, thyme

1 tsp lemon zest

Juice of 1 lemon

1 tbsp good olive oil

1 finely chopped green chili pepper

Sea Salt and black pepper

Putting it together

Pour olive oil and sprinkle salt over the chopped tomatoes and put aside.

Roast corn in a pan with a tiny bit of olive oil and thyme leaves until the corn is browned and toasted, sprinkle some sea salt.

Cook Orzo for 7 mins ( or per directions on your package)

Add corn and orzo to the tomatoes, add all the herbs, lemon zest and lemon juice.

Add chopped green pepper.

Adjust salt and pepper to taste.

Pack it up with some good homemade spelt flatbread and goat cheese and you are set for a great picnic.

Tomato, Roasted Corn and Orzo
Tomato, Roasted Corn and Orzo

Tomato, Roasted Corn and Orzo
Tomato, Roasted Corn and Orzo

Late to the party at Fiesta Friday but was too busy enjoying the weekend. Thanks to co-hosts, Effie @ Food Daydreaming and Steffi @ Ginger & Bread.

For the Love of Salad

Lately we have been binging on Grapefruit…every variety Red, Pink, yellow and everything in between. This salad uses grapefruit to bring a citrus deliciousness to a salad. Topping it with a soft boiled egg just takes it to a main dish level.

DSC_1184Ingredients:

Greens ( fresh organic spring mix or any other you like)

Sliced Grapefruit pieces ( with skins removed)

Red sliced radishes

Cherry tomatoes

Sliced Red onions

Avocado slices

Gouda cheese bits

Sliced toasted almonds

Hemp seeds

One soft boiled egg

Dressing: mix together 2 tbspn of Grapefruit juice, 1 tbsp of garlic rice vinegar, 1 tbsp olive oil, salt and pepper.

Assemble the salad and toss with the dressing. Add almonds and hemp. Top with egg and a dash of cayenne and enjoy.

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Perfect summer salad – black chickpeas

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Black Chickpeas or Bengal Gram are an excellent source of protein, iron, folate and iron . Chickpeas are low in fat and most of this is polyunsaturated.  This delicious salad provides rich nutrients and is especially good when breaking the fast after a long day of fasting during the month of Ramadan.

2 cups of black chana soaked for about 4 hours and then pressure cooked for 10 minutes

Diced tomatoes, cucumbers, red onions, cilantro and mint

juice of one lime

1 tsp ground cumin, 1/2 tsp black salt, 1/2 tsp pepper, 1/2 green mango powder (optional)

Mix it all together, add salt to taste and serve anytime.

 

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Edamame, Beets and Grains

Edamame, Beets and Grains

This sumptuous salad is a full meal…You can top it onto some organic greens.
The grains are a mix of Quinoa, Amaranth (http://en.wikipedia.org/wiki/Amaranth_grain) and Millet slightly toasted and and cooked in a rice cooker.
I used a cup of steamed and shelled edamame, 1 cup of roasted chopped beets, couple of sprigs of chopped dill, roma tomatoes and some thinly sliced organic greens. Mix it all together with the fluffed up grains. The dressing was salt, pepper and a good dose of fresh lime and one crushed garlic. I also added a sprinkle of Nutritional yeast but thats optional.