Blog posts tagged in Salads
No roasting pan necessary for these adorable cabbage cousins: Tossed with avocado and coated in a bright lemon-Dijon dressing, the tender brussels sprout leaves make a showstopping salad.Yield Serves 6
Finely grated zest of 1 lemon (1 teaspoon) plus 1 1/2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
3 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 pound brussels sprouts, trimmed, leaves separated
2 tablespoons pumpkin seeds, toasted
1 avocado, sliced
Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.
Toss dressing with brussels sprout leaves and pumpkin seeds. Gently stir in avocado and adjust seasoning.
Change It Up Brighten the salad by adding blood-orange segments and swapping toasted pecans for the pumpkin seeds; toss the salad with shaved fennel and celery root for heartiness....
This is one of our favorite salads to have on hand for meals on-the-go! Take out a portion and place it into a small glass container with fresh salad greens for a healthy lunch. Serve the salad with sliced avocado and lime wedges. If you don't have smoked salmon, use leftover cooked salmon or chicken!
3½ to 4 pounds yams, peeled and cubed
½ pound smoked salmon
1 red bell pepper, stemmed, seeded, and diced
4 to 5 green onions, sliced into rounds
½ cup chopped fresh cilantro
½ cup raw cashews
6 to 8 tablespoons water
¼ cup freshly squeezed lime juice
¼ cup extra-virgin olive oil
1 small garlic clove
¾ to 1 teaspoon sea salt or Herbamare
¼ to ½ teaspoon chipotle chile powder
To make the salad, cook the cubed yams in a steamer basket over about 2 inches of water in a 2- or 3-quart pot. Place a lid on the pot and cook over medium-high heat. Steam for 15 to 20 minutes, or until fork-tender. Do not overcook! Transfer to a plate or platter to cool completely.
In a large bowl, combine the cooled yams and remaining salad ingredients...
Prep time: 20 minutesPrep notes: Cooking time: 10 minutesYields: 6 peopleIngredients: 4 ears of corn1/2 small red onion, diced1/2 green bell pepper, chopped1/2 red bell pepper, chopped1/2 bunch cilantro, minced1 tablespoon olive oilJuice of 1 lemonSea salt and pepper to taste
Directions: 1. Boil corn in a large pot for 5-10 minutes. 2. Remove from pot and cool by running under cold water. 3. Cut kernels from the cobs and place in a large mixing bowl. 4. Finely dice the onion and peppers, mince the cilantro and add to the bowl with the corn. 5. Add oil, lemon juice, salt and pepper. Mix well.Notes: Credit:...
Prep time: 10 minutesPrep notes: Cooking time: 5 minutesYields: 4 peopleIngredients: 2 large bunches dandelion greens2 tablespoons olive oil3 cloves garlic, minced1/4 cup hazelnuts, coarsely chopped1 tablespoon balsamic vinegarSea salt and pepper to tasteDirections: 1. Wash greens, remove stems and chop into 3/4-inch pieces. 2. Place greens in a large mixing bowl. 3. Heat oil in a sauté pan on medium. 4. Add garlic and nuts, stirring constantly for 2 minutes. 5. Stir in vinegar, salt and pepper. 6. Pour the hot vinaigrette over the greens and toss well.Notes: Credit: ...