Tag: salad

Quinoa Salad with Arugula and Bell Pepper (Vegan)

 

I love arugula, as well as I love quinoa. So it was practically impossible for me not to fall in love with this salad while the stars in the recipe are precisely the ingredients mentioned above. When you add to this equation red bell pepper, onion, pine nuts and a sweet and sour citrusy dressing you get a wonderful salad. One of the many reasons I love this salad is its delicious taste and its beautiful color scheme. Also, this salad is so nutritious and filling. It’s simply divine!

Ingredients (for 2 servings):

⦁ 100g uncooked quinoa (1/2 cană)
⦁ 240ml water (1 cană)
⦁ 40g arugula
⦁ 1/2 red bell pepper (100g)
⦁ 1/2 red onion (30g)
⦁ 1 Tbsp pine nuts (15g)
⦁ 2 Tbsp apple cider vinegar
⦁ 1 Tbsp olive oil
⦁ 1/2 Tbsp maple syrup
⦁ zest and juice of 1 orange
⦁ zest and juice of 1/2 lime
⦁ 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. Spread it on a plate to cool down faster.
    2. Pine nuts. Carefully brown the pine nuts in a skillet, over medium heat. Set aside to cool.
    3. Pepper and onion. Cube the red bell pepper. Peel the onion and cut it into fine cubs.
    4. Citrus. Grate the peel off the citrus and squeeze the juice.
    5. Dressing and assembly. Prepare the dressing by mixing in a medium bowl the vinegar with the oil and the maple syrup. Add the zest and the citrus juice and mix. Add the onion, bell pepper and the arugula and stir. Finally add the quinoa and mix well. Garnish with toasted pine nuts.
    6. Leftovers. Place the leftovers (if any) in a bowl, cover with cling film and refrigerate for up to 2 days.

Source: Forks over Knives, pag 62

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

Asparagus and Egg Salad with Almonds and Ricotta

 

I’ve developed some sort of obsession for this lovely asparagus and egg salad. I could easily enjoy it on a daily basis without getting bored. It’s quite amazing how some simple ingredients, combined together, can create something so majestic. This hearty salad doesn’t take more than 15 minutes and it tastes divine. The steps are very easy, you blanch the asparagus to preserve its vibrant color, you toast the almonds just to enhance their flavor and you boil the egg to your likeness. You dress these ingredients with a velvety mustard and scallion sauce and you devour the dish without regrets.

 

Ingredients (for 2-3 servings):

  • 500g asparagus
  • 50g ricotta (I used a drier variety)
  • 20g almond flakes
  • 2 large eggs

for the dressing:

  • 1 scallion, finely chopped (1 Tbsp)
  • 1/2 Tbsp Dijon mustard
  • 1 tsp honey
  • 2 Tbsp walnut oil (or any other mild-flavored oil)
  • 2 Tbsp lemon juice
  • salt to taste

Method:

  1. Trim the asparagus. Cut about 7 cm from the end of each asparagus and peel the asparagus using a vegetable peeler.
  2. Blanche the asparagus. Bring to a boil 2l of water and add 1 Tbsp sea salt. Cook the asparagus for 2 minutes. Meanwhile prepare the ice bath by adding 1 cup of ice to a bowl filled with cold water. Carefully remove the asparagus from the boiling water using a spatula and immediately place it in the ice bath. Let it cool completely and place it on a paper towel.
  3. Eggs. Place the eggs in the same pot and let eggs boil for 10 minutes. Drain eggs, let them cool in cold water (use the same bowl you used for the asparagus) and peel them.
  4. Almonds. Brown the almonds in a skillet, on medium heat. Set aside.
  5. Scallions. Wash the scallion and chop it finely using a sharp knife.
  6. Dressing and assembly. Prepare the dressing by mixing in a medium bowl chopped scallion with the mustard and honey. Drizzle the oil, making sure to whisk continuously. Add the lemon juice and stir. Add the asparagus (cut into 2 – 3 pieces), almond flakes and ricotta cheese. Stir gently, season with salt and garnish with the eggs (cut into quarters).
  7. Leftovers. Place the leftovers (if any) in a bowl, cover with cling film and refrigerate for up to 2 days.

Source: www.gourmettraveller.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



Farro Salad with Mushrooms and Pickled Onion

Farro (also known as emmer) is an ancient grain with a chewy texture and a subtle nutty flavor. Farro is an excellent source of fiber, protein, vitamin B complex and microelements (such as magnesium, iron and zinc).

Farro is usually cooked like pasta, so it is practically boiled in salted water. The cooking time usually varies between 25 and 45 minutes, it is ready when it’s tender but still a little bit chewy. Today I served it in a divine salad, topped with sauteed mushrooms and pickled onion. This salad is simple yet elegant, light yet hearty, packed with nutrients and bold flavors. I started the salad by boiling the farro and while the farro was on the stove, I pickled the onion slices in a brine made with water, brown sugar and apple cider vinegar. To this brine I added a sliced beet which gave the onion ribbons a wonderful, almost hypnotic strawberry-red color. While my farro was simmering and my onion was pickling I sauteed some champignon mushrooms in some chili-flavored olive oil. And this is how my all-time favorite salad was born!

Ingredients (for 2 servings):

  • 150g uncooked farro
  • 250g champignon mushrooms
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1/8 tsp chili powder
  • 2 garlic cloves
  • 1 small red onion
  • 1/2 cup water
  • 2 Tbsp brown sugar
  • 2 Tbsp apple cider vinegar
  • 1 small red beet

Method:

  1. Fill a large saucepan with water, add 1 Tbsp of salt, cover with a lid and bring to a boil. Add the farro, reduce the heat to minimum and simmer for 25 – 45 minutes (cook according to the instructions on the package; farro is cooked when it’s tender but still a little bit chewy).
  2. Meanwhile peel the beet with a vegetable peeler, slice it and place it in a small saucepan. Peel the onion, halve it, slice it finely and add it to the saucepan. Add 1/2 cup of water, 2 Tbsp of sugar and 2 Tbsp of vinegar. Place it on the stove over medium heat and bring it to a simmer. Lower the heat to medium and simmer it for 1 minute. Leave it aside to marinade.
  3. Clean the mushrooms with a clean sponge. Remove the stems and halve the caps. In a large skillet heat 1 Tbsp of olive oil over medium-high heat. Season it with chili and add the mushrooms (caps + stems). Sautee until the mushrooms become golden brown and the liquid has evaporated. Add the minced garlic and chopped thyme and cook for further 60 seconds, stirring continuously. Deglaze the pan with 1 Tbsp lemon juice and leave aside to cool down.
  4. When the farro is cooked, drain the excess water, rinse under cold water and drain well using a colander.
  5. Remove the excess liquid from the pickled onions and discard the beet slices.
  6. To assemble the salad mix together the farro with the sauteed mushrooms. Add 1 Tbsp of olive oil and season with salt. Divide the salad between two plates and garnish with pickled onion ribbons.
  7. Place the leftovers (if any) in a bowl, cover with cling film and refrigerate for up to 2 days.




Source: www.cookieandkate.com

Farfalle Caprese

This lovely pasta salad with tomatoes, mozzarella and fresh basil is ready in fifteen minutes. Fifteen minutes on the clock! It is hearty, it’s colorful and it’s packed with bold flavors! It’s hands down my favorite salad and I’ve been making it since the Cretaceous period, since I was in the second grade to be more accurate. This salad is perfect for lunch or dinner and it’s also a wonderful dish to bring to a picnic.

For this salad I used mozzarella boconcini and cherry tomatoes picked from my own veggie garden, which I’ve seasoned with fresh basil and homemade balsamic vinegar reduction. For pasta I chose farfalle (penne, fusilli or rigatoni are also delicious in this salad) which I’ve flavored with finely chopped shallot. Although I cannot tolerate onion in traditional Caprese salad, I always add finely chopped shallot in the pasta version. I find that it seasons discretely the pasta, without overpowering the rest of the ingredients. Continue reading Farfalle Caprese

Lentils and Watermelon Salad with Grilled Corn (Vegan)



I can’t say I often come across such an interesting salad. This salad is quite special, it has a lovely flavor profile, great colors and wonderful textures. At first sight it is a simple, summery salad, with seasonal, budget-friendly ingredients. But when you taste it, it’s impossible not to fall in love. The earthy sweetness of the grilled corn goes wonderfully with the fragrant juiciness of the watermelon and the smooth, almost creamy texture of the lentils. These three tasty ingredients are deliciously bonded together by chopped chives and lemon juice.

Lentils pack this salad with protein which makes it surprisingly satisfying. It is perfect for lunch, dinner and picnic and it is a genius way to use that big slice of watermelon that has been patiently waiting in your fridge for days. Continue reading Lentils and Watermelon Salad with Grilled Corn (Vegan)

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)

Butter Bean, Tuna and Cherry Tomato Salad

This butter bean and tuna salad is simply divine! It’s very tasty, nutritious and hearty. It is a rustic, unpretentious salad, but at the same time the flavor and texture combination give it a particular charm. It’s so easy to make and to gain some time, I start the recipe by roasting the cherry tomatoes just until they caramelize nicely and burst with flavor. While my tomatoes brown patiently in the oven, I make the creamy mustard dressing and I chop the rest of the ingredients and the dinner is ready. Or the lunch. Or the brunch, if you’re as greedy as I am. I serve this lovely salad on a garlicky whole-wheat toast and I enjoy every last bite of it. Continue reading Butter Bean, Tuna and Cherry Tomato Salad

Spinach Salad with Baked Tofu, Fennel and Mandarin Oranges



There’s not much to say about this tofu and mandarin salad, only the fact that I tend to prepare it excessively lately. It’s so colorful and packed with bold flavors and great textures and the best part is that it’s plant – based. The crunchy, fragrant fennel goes wonderfully with the sweet and juicy mandarin slices and the green onion and the baby spinach give this salad a nice, springy twist. For this salad I like to cut my tofu in triangles, marinate it in mandarin juice, rice vinegar, soy sauce, olive oil, ginger and garlic and bake it in the oven until golden brown. Simlpe and delcious!

Why I love spinach salad with tofu, mandarin and fennel:

  • it’s vegan
  • it’s so colorful and tasty
  • it’s nutritious
  • it’s high in protein, so it’s very satisfying
  • it’s lovely all year round, I just pick whatever veggies are in season

Continue reading Spinach Salad with Baked Tofu, Fennel and Mandarin Oranges