Tag: lemon juice

Garlic – Green Bean Salad

I’ve discovered this amazing creamy salad two years ago and now I can’t imagine my life without it. Since it’s so easy to make and since it tastes absolutely delicious, it’s no wonder I tend to make it at least once a week every summer. Those vibrant green beans are cooked in salted water just until they become tender, without losing their bite. After they are cooked to perfection, I cool them down in ice cold water, to make sure they keep their lovely color. While the beans rest in cold water, I make mayonnaise, I mix it with Greek yogurt and season it with garlic and parsley. I dress my chilled beans with this creamy sauce and I devour the salad without regrets.

Ingredients (for 4 servings):

  • 500g green beans
  • 2 Tbsp mayonnaise
  • 2 Tbsp Greek yogurt
  • 2 garlic cloves
  • 1 Tbsp lemon juice
  • 1 Tbsp fresh chopped parsley
  • salt to taste

 

Method:

  1. Trim the beans. Wash the green beans and trim their ends. Cu them in half using a sharp knife.
  2. Cook the beans. Fill a large pot with water, cover with a lid and bring to a boil.
  3. When the water starts to boil, add 1 Tbsp of salt.  Add the beans and simmer them for 7 – 8  minutes.
  4. Blanch the beans. Meanwhile prepare the ice bath by adding 1 cup of ice to a bowl filled with cold water. Carefully drain the beans and immediately place them in the ice bath. Let them cool completely and drain them using a colander.
  5. Prepare the sauce. Meanwhile prepare the mayonnaise (this is the technique I use). In a large bowl mix it with Greek yogurt, lemon juice and minced garlic.
  6. Serve. Add the green beans to the bowl and stir. Season with salt and serve it with toast.
  7. Leftovers. Place the leftovers (if any) in a bowl, cover with cling film and refrigerate for up to 2 days.

 

Source: www.justapinch.com

Quinoa Salad with Carrot, Almonds and Cranberries (Vegan)

 

My heart fills with joy whenever I think of this mouth-watering salad, whenever I think of its amazing taste, its vibrant colors, its contrasting textures. Undoubtedly, this is my all-time favorite salad; this salad is not only aesthetically pleasing, but also absolutely delicious. There are some really interesting things going on in my plate, the discrete nutty aroma of the quinoa is being amplified by the roasted almond flakes, and the fresh taste of the carrot goes so well with the earthy sweetness of the cranberries. What a treat!

Ingredients (for 4 servings):

  • 100g dry quinoa (1/2 cup)
  • 120ml water (1 cup)
  • 1 medium carrot (50g)
  • 20g almond flakes
  • 40g dried cranberries
  • 2 spring onions
  • 1 Tbsp finely chopped parsley
  • 2 Tbsp lemon juice
  • 2 Tbsp of any neutral oil
  • salt and pepper to taste

Method:

  1. Quinoa. Place the quinoa in a strainer and rinse it with cold water for about 1 minute. Drain it very well. Place quinoa in a sauce pan, add 1 cup water and 1/4 tsp sea salt and bring to a boil on high heat. When the water begins to boil, cover with a lid and reduce the heat to minimum. Simmer for 15 minutes. Remove from heat and let it stand covered for 5 minutes. After 5 minutes, fluff it with a fork.
  2. Almonds. Brown the almonds in a skillet, on medium heat. Set aside.
  3. Carrot, spring onions, cranberries, parsley. Peel the carrot using a vegetable peeler and grate it. Chop the spring onions finely. Halve the cranberries.Wash the parsley, pat it dry with a clean paper towel and chop it finely.
  4. Dressing and assembly. Prepare the dressing by mixing in a medium bowl the lemon juice with the oil and the parsley. Take a large bowl and place the quinoa in it. Add the carrot, spring onion, cranberries and almonds. Pour the dressing, give it a stir and season with salt and pepper.
  5. Leftovers. Place the leftovers (if any) in a bowl, cover with cling film and refrigerate for up to 2 days.

Source: www.bettycrocker.com



Bulgur Salad with Chickpeas and Cherries (Vegan)


After years and years of research, I’ve finally found the perfect salad! I’m a huge fault-finder when it comes to salads, but I have to tell you that this salad is flawless. I make it maybe twice a week and I use use fresh ingredients picked from my own veggie garden. This salad is both satisfying and delicious, and tends to be the healthiest addiction I’ve ever had.

The base of this salad is bulgur, a protein-packed nutty cereal, as well as chickpeas, another great vegan protein source. This two protein packed ingredients turn this salad into a extremely hearty dish. I top the salad with fresh cucumbers, onion, aromatic herbs and sweet and juicy cherries, which transform this salad into a genuine culinary symphony. Oh, and I forgot to mention that this divine salad is also exclusively plant-based! Continue reading Bulgur Salad with Chickpeas and Cherries (Vegan)