Tag Archives: salad

Avocado Caesar Salad

4 Oct

Avocado Caesar Salad

Ingredients
1 ripe Hass avocado
1/3 cup extra-virgin olive oil, plus more if needed
1/4 cup grated Parmesan cheese
2 tbsp red wine vinegar
1 tbsp freshly squeezed lemon juice, plus more to taste
1 to 2 garlic cloves, peeled and sliced
3/4 tsp Worcestershire sauce
1/4 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
2 hearts of romaine, torn into bite-sized pieces
8 thin slices of baguette, brushed with olive oil and toasted until golden
Shaved Parmesan cheese (or grated)
Flaky sea salt

Instructions
1. Cut the avocado in half lengthwise, and carefully remove the pit. Scoop flesh into a blender, then add extra-virgin olive oil, 1/4 cup Parmesan cheese, red wine vinegar, lemon juice, sliced garlic, Worcestershire sauce, kosher salt, and black pepper. Pulse for 1 to 2 minutes until the dressing is smooth. You will still see some small flecks of avocado in the dressing.

2. Season to taste with additional lemon juice, kosher salt, and black pepper. Store dressing in the refrigerator for up to three days.

3. To make the salad, spoon some of the dressing in a big bowl, and add torn romaine. Gently toss until the lettuce is lightly coated. You don’t want the leaves drowning in dressing. Divide the dressed greens and golden crostini among four plates.

4. Finish with shaved Parmesan, more black pepper, and a sprinkling of flaky sea salt. Serve extra dressing on the side.

POMEGRANATE AND CUCUMBER SALAD

27 Aug

Cucumber Pomegranate Salad

What you will need:

1 1/2 to 2 cups pomegranate seeds
2 1/2 cups chopped cucumber (English or Persian)
1/3 cup Greek yogurt
1-2 cloves garlic chopped or pressed
red onion thinly sliced
1 T chopped fresh or dried dill
lemon
salt & pepper

 

1. Cut up cucumber and chop dill. Thinly slice red onion. Place in a mixing bowl with the pomegranate seeds and add the pressed garlic.

2. Add the yogurt, a few squeezes of lemon and salt and pepper to taste. Mix well. Eat as a side dish or pairs well with fish.

 

Thank you peaceloveshea.com

 

 

I like: White Balsamic

26 Jul

Creamy White Balsamic Dressing

  • 1 cup mayonnaise
  • 3 T. white balsamic vinegar
  • 2 T. fresh lemon juice
  • 1 t. honey
  • 2 T. olive oil
  • 2 cloves garlic, finely minced
  • ½ t. white pepper
Combine all ingredients in a jar. Shake vigorously. Chill several hours before serving.

White Balsamic Vinaigrette

  • ¾ cup extra virgin olive oil
  • ¼ cup white balsamic vinegar
  • 1 Tbsp honey
  • 1 Tbsp lemon juice (about one generous squeeze from a fresh lemon)
  • Kosher salt and freshly ground black pepper, to taste

Combine the vinegar and lemon juice in a glass bowl.Slowly whisk in the oil until fully combined.Whisk in the honey. Season to taste with salt and pepper. Let stand at room temperature for 30 minutes to let the flavors meld. Give the dressing a good whisk immediately before serving. Makes 1 cup of white balsamic vinaigrette.

Greek Quinoa Salad

18 Jun

Quinoa is a super food – it’s great if you’re on the South Beach diet, it’s high in fibre, low on the glycemic index and a complex protein. It’s really good depending on how you make it, because by itself it’s tasteless, bland, bitter and kind of beany smelling, even though it’s really a seed. I eat this particular quinoa salad 5-6 days a week for breakfast, lunch, dinner, snack or even as a late night snack. Prepare in advance, chill, and consume within 4-5 days, if it can last that long =)

Greek Quinoa Salad

note: some people like more quinoa, some less, o less tomatoes and more onions, so measurements based on personal preference.

  • quinoa ( prepared as per the package) – I like to use Bob’s Red Mill Organic Whole Grain Quinoa
  • grape tomatoes, halved
  • japanese cucumbers, diced
  • red onion, diced
  • minced garlic to taste
  • feta cheese (I like Happy Cow Goat Feta from the Okanagan – not as salty. Found at Whole Foods, Donald’s Market)
  • 1/2 lemon, juiced (or more if you want it to be more tangy)
  • 2-3 splashes white wine vinegar
  • 1 teaspoon extra virgin olive oil
  • salt, to taste
  • ground black pepper, to taste
  • agave
  1. Prepare quinoa – rule of thumb is rinse, 2 parts water to 1 part quinoa, let water boil, add quinoa, cover, cook for 10 minutes or till all the water has evaporated or been absorbed, fluff with a fork, cover and let stand for 15 minutes. Chill, because if you don’t and add the veggies, you’re going to have steamed vegetables on your hands.
  2. Add tomatoes, cucumbers, onion, minced garlic to cool quinoa. Fluff.
  3. Add lemon juice, white wine vinegar, olive oil and fluff till well blended.
  4. Salt & pepper to taste, and just a squeeze of agave.
  5. Lastly, crumble feta cheese and fluff.