Baked Wild Salmon With a Zesty Summer Tomato, Avocado, and Corn Salad

corn salad

The sweet taste of summer is highlighted in this simple and seasonal cherry tomato, avocado, and corn salad recipe served alongside wild salmon.

Celebrate the last fleeting weeks of summer with flavor, color, and a recipe that takes ten minutes to make – tops.

Salad doesn’t always have to mean lettuce, and this simple corn salad proves it. Made with fresh sweet corn, cherry tomatoes, basil, avocado, and red onion, it is a flavorful and seasonal dish bursting with zest and texture.

Sweet corn is a summer staple. There’s nothing like driving to a local farm or farmers market to pick up a few ears for the week. Although sweet corn is commonly grilled, steamed, or boiled, it’s quite delicious raw, too. I like to carefully slice the corn kernels straight off the cob and toss into pasta, salsa, and this delicious corn salad.

Sweet corn is rich in fiber, phosphorus, and B vitamins. It also contains an array of phytonutrients including anthocyanins, beta-carotene, lutein, and zeaxanthin. These phytonutrients function as antioxidants to reduce inflammation and free radical damage to cells.

Sweet corn shines in this corn salad alongside cherry tomatoes, fresh basil, avocado, and red onion. Cherry tomatoes are a great source of iron, potassium vitamins A and C, fiber, potassium, and lycopene.

Basil is a delicious complement to the fresh summer vegetables and provides trace vitamins and minerals as well. Red onion packs in pungent flavor, as well as B vitamins, fiber, vitamin C, and potent phytonutrients. Finally, avocado adds a dose of healthy fats, creamy texture, and a buttery flavor to this corn salad.

Drizzle the sweet corn salad in red wine vinegar and olive oil, serve alongside of grilled or baked wild salmon, and have dinner on the table in ten minutes. Because summer supper should be simple, easy, and delicious.

corn salad

Related On Organic Authority
Black Bean and Corn Salad: Make the Most Satisfying Salad Ever!
Asian Salmon with Broccoli: One Pan Wonder
5 Easy Steps for the Best Fresh Salmon: Shop in the Know!

Photos by Kate Gavlick


Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


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How To Cook Artichokes in 3 Easy Ways – Organic Authority

How To Cook Artichokes in 3 Easy Ways

The artichoke is a delicious, nutritious vegetable that works well both as an entree or a side dish. There are many ways to prepare and enjoy artichokes so we’re sharing how to cook artichokes three different ways. If you’ve never cooked artichokes before, don’t fret. It’s much easier than it looks and the results are tastier than you can imagine!

Artichokes are thistles which are flowering plants that fall into the vegetable category. This edible plant is full of vitamins C and K, antioxidants, fiber, and minerals. Artichokes have detoxifying properties and may aid the liver in ridding the body of toxins. They may also help to prevent disease with their high antioxidant content. Another amazing benefit of eating artichokes is, on average, an artichoke contains around 10 grams of fiber, which is crucial for healthy digestion. Artichokes may also help to regulate blood pressure and cholesterol, making these a heart-healthy choice!

If you’re lucky enough to live in sunshine-filled California, you can enjoy artichokes year-around. Their peak season is March through May so spring is an optimal time to head to the farmers market and pick up some farm-fresh artichokes. When selecting artichokes, first check the weight and texture. You’ll want a heavy, firm artichoke that’s free of bruising and heavy discoloration. Some purple streaks are normal and are present in most artichokes. A ripe and ready artichoke has tightly packed leaves, if they are separating and opening up, the artichoke will be dried out and will lack flavor.

For optimum health benefits, buy organic artichokes. Conventional artichokes can be heavily sprayed with pesticides. Plus organic artichokes will be even tastier! Once you’ve picked your perfect artichokes, you’re ready to move on to the preparation phase. Follow our simple steps and you’ll be ready to cook ‘em up!

How To Cook Artichokes

How To Cook Artichokes in 3 Easy Ways
Step One
Rinse your artichokes, allowing water to stream into the inner and outer leaves. Shake out the artichoke in the sink and then pat dry.

How To Cook Artichokes in 3 Easy Ways
Step Two
Pull off the base leaves closest to the stem and discard. Trim the remaining leaves by cutting off the sharp, pointy edges.

How To Cook Artichokes in 3 Easy Ways
Step Three

Using a sharp chef’s knife, chop off about ¾ inch off the crown of the artichoke.

How To Cook Artichokes in 3 Easy Ways
Step Four

Cut off ¼ inch from the bottom of the stem and discard. Using a vegetable peeler, peel around the stem. Next, chop ¾ of the stem off the artichoke but don’t discard! Cut the remaining stem into medallions as pictured. Reserve for later use.

How To Cook Artichokes in 3 Easy Ways
Step Five

Rub half of a lemon around the outside of the artichoke. This will help prevent browning. Set aside. Slice the other half of the lemon into thin rings.

To Boil:

Bring a large pot of water to a boil. Add in lemon slices and ½ teaspoon sea salt. Add artichokes, making sure they remain standing up. If you are using the stems, add the medallions to the pot as well. Cover loosely and boil for 30-90 minutes, depending on the size. Small artichokes will only take 30-40 minutes to cook while large artichokes will take 60-90 minutes. To tell if they are done, check to see if the leaf is fork tender. The inner leaves should be removed easily while the fleshy, edible portion of the leaf will be soft enough to bite easily. The stems should also be fork tender, they may finish faster than the artichoke and if so, remove from pot using a slotted spoon and set aside. Once artichokes are done drain in a colander and then serve alongside cooked stems.

To Steam:

Add enough water to a pot so that water reaches the bottom of the steamer basket. Add lemon slices and ½ teaspoon sea salt in the water. Place artichokes and stems in the basket and steam for 30 minutes or until leaves are fork tender. Serve immediately.

To Grill:

Follow steps one through five for preparation. Then, slice the artichokes in half, lengthwise. Remove the fuzzy choke using a spoon and discard. Place the artichokes in a pot of boiling water with lemon slices and ½ teaspoon sea salt. Boil for 20-30 minutes until tender but not falling apart.

Meanwhile, heat up a grill. If using a stove-top grill, heat over medium-high heat and lightly grease the pan with oil. Place the artichokes face down and grill for 3-5 minutes, until grill marks form. If using stems, place them in a grill basket or wrap them in foil and place on the grill until fork tender. If using a grill pan, place the stems directly on the pan. Grill until lightly charred.

How To Eat Artichokes

To eat your cooked artichokes, simply pull off a leaf and dig your teeth into the lower, soft edible flesh. Discard the rest of the leaf. Dip it into a sauce such as olive oil, melted butter, or mayonnaise if desired.

Once you get to the small inner leaves that are completely soft, pull them off and discard. Next, using a spoon scoop out the fuzzy choke. Chop up the artichoke heart and dunk in desired dipping sauce.

To eat the stem medallions, simply dip in dipping sauce and eat! Enjoy!

How To Cook Artichokes in 3 Easy Ways

Artichoke Recipes

Here are a few more artichoke recipes to test out your new skills!

Grilled Artichokes with Gremolata 

Grilled Artichoke Recipe

Image by Asa Dahlgren. Reprinted with permission from “The Summer Table” published in 2015 by Sterling Epicure. 

Potato Salad with Artichokes, Feta Cheese & Olive Relish

Potato Salad Recipe with Artichokes, Feta Cheese & Olive Oil
Image courtesy of author Georgeanne Brennan and Weldon Owen Publishing from the book, Salad of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year.

How To Cook Artichokes

Related on Organic Authority
Grilled Artichokes Recipe with Gremolata
How To Cook Butternut Squash: 5 Delicious Ways To Enjoy This Vibrant Veggie
Potato Salad Recipe With Artichokes, Feta Cheese & Olive Relish

All images via Karissa Bowers unless otherwise stated.

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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Strawberry and Smashed Cookie Salad

Not your typical salad, we know. But with the first local strawberries of the year making their appearance here in Scandinavia, a cookie salad seemed like an appropriate way to celebrate.

Our everyday way to enjoy local strawberries in June and July are simply served in a bowl with just a dash of oat milk or cream. Delicious as that may be, it is not a recipe to blog about (even if I’m a big fan of two-ingredient recipes) or to celebrate summer with. Hence, this cookie salad. We bake a giant cookie that we smash (!) and apart from the childishly pleasing feeling of doing that, all those oddly sized bits and pieces also are what makes the salad interesting. And when mixed with juicy berries, whipped cream and tiny elderflower florets, you have a great mix of textures and flavors. It is also a pretty looking dessert, a very simple and good one to make for your friends or family. You can bake the cookie ahead of time (or use any store-bought cookie) and ideally, you want to smash the cookie and assemble the salad in front of your guests. We’ve gathered a few recipe notes and suggestions how to change it up here below.

But first, check out the recipe video we made. Luise is doing a little intro talk in this video and we’d love to hear if you like us to develop this style more, or if you prefer them with just music. We are having a bit of hard time deciding ourselves.

We are planning some more videos (and a new video series) so subscribe to our youtube channel, if you haven’t already and you won’t miss out on any of it.


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Recipe notes:
• We made the cookie vegan to make it as inclusive as possible but you can replace coconut oil with butter if you are more into that. Vegans would obviously also use whipped coconut cream or whipped soy cream.
• Use cert gluten-free oats if you are gluten intolerant.
• The buckwheat flour can be replaced with regular flour if you like.
• You can make this into an Eton Mess by adding a larger amount of cream (and maybe even meringues) and serving it in glasses.
• You can swap the whipped cream for greek yogurt and serve this as a weekend breakfast. Or do 50/50 cream and yogurt for a more tangy dessert.
• If you have mint or lemon balm at home, those would be great additions to the salad.
• You can add any edible flowers and they are of course also entirely optional.
• If your berries are imported or not sweet enough, simply drizzle a little maple syrup, honey or elderflower syrup over the salad.


StrawberryCookieSalad_4

Strawberries, Cookies & Cream

Vegan Chocolate Oat Cookies
200 g / 2 cups rolled oats
65 g / ½ cup buckwheat flour
4 tbsp cacao powder
3 tbsp chia seeds
½ tsp sea salt
½ cup / 110 g coconut oil or butter
½ cup  /125 ml maple syrup
½ cup  /125 ml plant milk

Salad elements
1 lb / 450 g fresh strawberries
1 knob fresh ginger, grated
1 small lemon, juice
elderflower and lilacs or other edible summer flowers
2 cups whipped cream or coconut cream (or Greek yogurt)

Set the oven to 200°C/400°F. Mix together the dry ingredients in one bowl. Add maple syrup, plant milk and coconut oil. Stir together and let sit for 20 minutes to allow the chia seeds and oats to thicken. Pour onto a baking sheet covered with a baking paper. Flatten out and shape a large, round cookie using your hands. Bake in the oven for about 20 minutes or until golden. Leave to cool and crisp up and then crush the cookie into large pieces. Rinse the strawberries, cut in halves and place in a ixing bowl. Add grated ginger,  lemon juice and a few elderflower florets, let sit while you whip the cream or coconut cream. Then transfer the juicy strawberries to a large serving platter. Add dollops of whipped cream (or yogurt) and tuck in the pieces of broken cookie. Scatter over the cookie crumbles and decorate with more elderflowers and lilacs. Serve & enjoy!


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Chicken Taco Salad (Grain-Free, Paleo) – Deliciously Organic

Loaded Chicken Taco Salad (Grain-Free, Paleo)

A chicken taco salad loaded with vegetables, a bit of cheese and a cilantro dressing is a fabulous meal for the warmer months. I prefer to put this salad together minus the dressing, so it can last a couple of days in the fridge or so we can pack it for a day out. 

The dressing is a slight variation on my Garlic Yogurt Dressing, with some added cilantro. You could add a little salsa to it as well! And, the crunchy Siete grain-free chips make for a fun addition to the salad. If you can’t tolerate cassava flour, then you can substitute with plantain chips. 

As you know, I make a pot of chicken broth each week, so I used the cooked chicken from the broth in this salad. It’s a great way to use up the cooked meat. 

Here are some other nutrient-dense salads you might enjoy:
Roast Beet and Walnut Salad with Kombucha Vinaigrette
Classy Chicken Salad with Dates and Macadamia
Chopped Chicken Waldorf Salad
Greek Chicken Salad
Bacon Deviled Egg Salad
Roasted Sweet Potato, Spinach and Pecan Salad 

Chicken Taco Salad (Grain-Free)

20 minPrep Time

20 minTotal Time

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Ingredients

    For the Salad:

  • 2 heads romaine lettuce, washed and chopped
  • Meat from 1 whole chicken, shredded
  • 1 cup chopped olives
  • 2 tomatoes, chopped
  • 1 jalapeño, chopped (seeds removed)
  • 1/2 cup crumbled queso fresco (omit for dairy-free or paleo)
  • 2 avocados, chopped
  • 4 green onions, chopped
  • 1 orange, red or yellow bell pepper, chopped
  • 2 cups Seite grain-free chips or plantain chips
  • For the Dressing:

  • 1 cup whole, plain yogurt (use coconut or almond milk yogurt for dairy-free)
  • 1 clove garlic
  • 1 cup packed cilantro
  • 1 tablespoon red wine vinegar
  • 2-3 tablespoons olive oil
  • 3/4 teaspoon Celtic sea salt

Instructions

  1. Place all of the salad ingredients in a large salad bowl.
  2. Place all of the dressing ingredients in a large mason jar and blend with a hand-immersion blender until smooth. (You can also blend the dressing in a blender.)
  3. Pour the dressing over the salad, toss and serve immediately.

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Vegan Sesame Crusted Avocado Salad

© 2018 Green Kitchen Stories
Sesame_crusted_avocado_01

Vegan Sesame Crusted Avocado Salad

I have to admit that I had my doubts about this recipe. While I was coating each avocado wedge in almond flour and sesame seeds, I couldn’t help but think that it was a waste of time (and two ripe avocados) to bake it when it tastes perfectly good au natural in a salad. We’ve done some previous baked avocado experiments and even if some of them were pretty good, they were honestly just as good raw. But David had his mind set on these. He said that “They will almost look like fried chicken wings” which made me exactly zero percent more keen on the idea.


Sesame_crusted_avocado_02

But when we took out the tray with golden crusted sesame avocado wedges from the oven, they did actually look pretty good. The texture is really key here. The crust is firm and crunchy when you bite into it and the avocado inside almost melts with softness. The almond flour gives the crust a sweet nuttiness. And since we wanted to keep this recipe vegan, we tried aquafaba (chickpea brine) instead of egg to bind the coating to the avocado flesh and it worked like a charm. It holds the coating firmly in place and you can’t taste it. And I love the idea of using chickpeas in a salad and the brine for coating. No waste!

So, for all you avocado lovers that already eaten your own weight of guacamole, avocado toasts, avo-choco mousse and other desserts. Here is a new one for you to try.


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You can make these as snacks and serve with a dipping sauce. I imagine a sweet soy-based dip, chimichurri, srirachamayo or yogurt dip would be good. In this recipe we have instead used them in a simple salad with quinoa, chickpeas and green grapes and Asian flavored dressing that pairs great with crust.


Sesame_crusted_avocado_04

Sesame Crusted Avocado & Quinoa Salad
Serves 4 as a lunch

Sesame Crusted Avocado Wedges
2 avocado
1/2 cup aquafaba (the brine from the chickpeas in the salad)
1 tbsp lemon juice
1/2 cup / 50 g almond flour
1/2 cup / 75 g sesame seeds
1 tsp sea salt flakes

Quinoa Salad ingredients
1/2 cup / 85 g raw quinoa
70 g / 1 small bag lettuce (baby kale, lamb’s lettuce, watercress or lettuce of choice)
1 x 400 g / 14 inch tin cooked chickpeas (save the brine)
a handful green grapes, halved
10 cm / 4 inch cucumber, thinly sliced
a handful toasted almonds, chopped

Dressing
2 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice vinegar or apple cider vinegar
1 tbsp maple syrup

Set the oven to 200°C / 400° F. Place a baking paper on a baking sheet. Cook the quinoa in 1 cup / 250 ml salted water for 15-20 minutes, until small tails appear on the seeds.
Open the chickpea tin. Pour the brine into a small bowl and rinse the chickpeas. Add lemon juice to the brine and set aside. Stir together almond flour, sesame seeds and salt in a second bowl. Cut the two avocados in half and remove the stones. Take off the peel and slice the avocado into thick wedges. Dip each wedge into the brine and then in the almond and sesame coating, turning it to make sure it is entirely coated. Spread out the coated avocado wedges on the baking sheet and bake for 15 minutes or until the crust is golden.
Stir together the dressing and pour half of it over the cooked and drained quinoa and the rest into a little dressing jar. Add the chickpeas and toss to combine. Arrange the quinoa in the bottom of a wide salad bowl. Add lettuce and then scatter green grapes, radishes and cucumber slices across the bowl. Top with the sesame crusted avocado wedges and toasted almonds. Drizzle the rest of the dressing over the salad right before serving. Enjoy!

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Black Bean and Corn Salad Recipe: The Most Satisfying Salad Ever!

Black Bean and Corn Salad Recipe

This flavorful and easy-to-make black bean and corn salad recipe will rejuvenate and revitalize you. Guaranteed.

With fresh toppings and a delightful tangy cilantro avocado dressing, there’s nothing stopping this recipe from becoming your new go-to salad.

The secret ingredient in this corn salad recipe is the avocado dressing. Avocado’s creaminess lends itself perfectly to corn’s crunchy texture, coating each and every kernel with a luxurious dressing that adds a sensational flavor and really completes the salad.

An ideal lunch to take to work, just chop and cook everything in advance and then pack in an airtight container. Be sure to store the dressing separately to prevent your salad from becoming soggy. One batch of this recipe should make at least two meals, perhaps more.

Corn Season

Corn is in its peak in summer when the harvest is bountiful and corn is stocked at farmers markets and grocery stores. At your local farmers market, you should be able to find plenty of corn ranging in color from white to purple.

Corn Nutrition

The key to enjoying salads is making sure they are packed with filling ingredients. Luckily, corn is one of those optimal salad toppings. One cup of corn boasts 12 grams of dietary fiber which will leave you satisfied.

This plant-based salad is not lacking in protein, either, thanks to both corn and black beans. Each have about eight grams of protein per ½ cup. Plus, the two taste delicious together! For protein lovers, try adding a few spoonfuls of cooked quinoa, which will boost it even more.

Corn is also an antioxidant food. Yellow corn has a high concentration of carotenoids and blue corn on the other hand, gets its antioxidants from anthocyanins.

Black Bean and Corn Salad Recipe

Organic Corn

Cooking with certified organic corn is highly recommended for this or any recipe. While corn was ranked #49 on the Environmental Working Group’s Dirty Dozen List, meaning its pesticide residue is relatively low, eating non-organic corn is not certain to be safe, as much of it is genetically modified and sprayed with dangerous herbicides and pesticides, which have known negative health effects. Look for organic corn at your supermarket or farmers market.

Black Bean and Corn Salad Recipe with Creamy Avocado Dressing

Black Bean and Corn Salad Recipe

Black Bean and Corn Salad Recipe

Ingredients

  • For the salad:
  • 2 heads of romaine lettuce, washed thoroughly
  • ½ cup corn, removed from ear
  • ¼ cup black beans, drained and rinsed
  • ¼ cup cherry tomatoes, quartered
  • Cilantro for garnish
  • Salt and pepper to taste
  • For the dressing
  • ½ avocado
  • ¼ cup vegan mayonnaise
  • ¼ cup filtered water
  • ¼ cup cilantro, stems removed
  • ½ lime, juiced
  • ¼ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon black pepper

Instructions

  1. Bring a salted pot of water to boil. Add corn and boil for 5 minutes, or until fork tender. Drain and let cool for 10 minutes.
  2. Meanwhile, chop the romaine horizontally into thin strips, then chop vertically down the middle. Add romaine to a large bowl. Add corn, black beans, cherry tomatoes, and cilantro, if desired. Toss until thoroughly mixed.
  3. Add avocado, vegan mayonnaise, filtered water, cilantro, lime juice, and spices to a food processor. Process until completely smooth, scraping down as necessary. If a thinner dressing is desired, add water one tablespoon at a time until desired consistency is achieved.
  4. Once ready to serve, pour dressing over salad and toss until salad is thoroughly coated. Season with salt and pepper. Serve immediately and enjoy!

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Related on Organic Authority
4 Fresh Corn Recipes for Meatless Monday
11 Summer Vegan Recipes So Good You’ll Forget Meat Even Exists
Cherry Tomatoes: How to Choose Them, How to Use Them

Images via Karissa Bowers

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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9 Store-Bought Salad Dressings R.D.s Actually Use

Everyone knows that an amazing dressing is the secret to a great salad. While there are a ton of easy recipes you can follow to make your own at home, sometimes you just want a salad and you don’t want to work for it. For example, when you’re hangry and need food right away, store-bought salad dressing can sometimes seem like your only option.

Registered dietitians generally prefer homemade salad dressings to store-bought for some good reasons. Brigitte Zeitlin, M.P.H., R.D., owner of BZ Nutrition, tells SELF that options with labels like “low-fat” or “fat-free” tend to contain lots of sodium and added sugars (both of these things are fine in moderation, but the USDA recommends keeping your daily sodium intake below 2,300 milligrams, and your daily added sugar intake to less than 10 percent of your overall diet). Nora Minno, R.D., C.D.N., also explains that, even if a dressing has a reasonable amount of added sugar or sodium per serving listed on the nutrition panel, you’re likely using far more than a single serving on each salad.

With all this in mind, even R.D.s can admit that store-bought salad dressings are often the more convenient option. As long as you’re paying attention to the label to make sure it contains nutritious ingredients—like olive oil, fruit or fruit juices, and spices—these pre-made dressings can be great, expert-approved options. SELF asked R.D.s to recommend their favorite store-bought salad dressings for when they’re in a pinch. From green goddess to balsamic to a lemon-turmeric vinaigrette, these are their nine favorite options to pick up from the supermarket.

Courtesy of Cindy’s Kitchen

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Cindy’s Kitchen Avocado Vinaigrette

Minno likes this dressing from Cindy’s Kitchen (which you can find at Whole Foods), because it’s low in sodium and has no added sugar (only 1 gram of naturally occurring sugar). “This dressing adds loads of avocado flavor to any salad with only 60 calories per 2 tablespoon serving” she says.

Courtesy of Bragg

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Bragg Organic Vinaigrette

In Minno’s opinion, “this salad dressing leads the pack for best store-bought dressings.” She likes it because it’s made of mostly olive oil and apple cider vinegar, and gets flavor from onion, garlic, and just a little bit of honey. It also happens to be really delicious!

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Thai-Style Chicken Salad with Mango Recipe – Deliciously Organic

Thai-Style Chicken Salad with Mango (Grain-Free)

A good chicken salad with fruits and herbs is one of my favorite things to eat during the warmer months. It pairs well with other salads for a lighter meal or spooned into lettuce cups for a quick wrap.

You can use poached or roasted chicken for the salad, or even the leftover cooked meat when you make a pot of chicken broth.

I adapted this recipe from Cook’s Illustrated. That magazine has been one of my all-time favorites for over 20 years and my go-to for solid, well-tested recipes. They also have an online membership if you’d like to have all of their recipes at your fingertips instead of a physical magazine arriving each month. I’m not affiliated with them, but I do love their recipes!

Here are some other salads you might enjoy!
Wedge Salad with Yogurt Dressing
Peach and Arugula Salad
Blueberry, Tomato and Burrata Salad
Cobb Salad

Thai-Style Chicken Salad with Mango – Grain-Free

Adapted from Cook’s Illustrated

15 minPrep Time

15 minTotal Time

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Ingredients

    For the Dressing:

  • 3 tablespoons fresh lime juice
  • 1 shallot
  • 2 tablespoons fish sauce
  • 1 garlic clove
  • Pinch of red pepper flakes
  • 1/2 teaspoon raw honey
  • 1/2 teaspoon sesame oil
  • For the Chicken:

  • 4 cups of cooked shredded chicken (you can use poached chicken, rotisserie, or leftover cooked chicken from making chicken broth)
  • For the Salad:

  • 2 mangos, peeled, pitted and cut into bite-size pieces
  • 1/2 cup fresh mint, chopped
  • 1/2 cup cilantro, chopped
  • 1/2 cup basil, chopped

Instructions

  1. Place all of the dressing ingredients in a blender and blend until smooth.
  2. Place the chicken, chopped mango, mint, cilantro and basil in a medium bowl. Pour dressing over the top and toss to coat. Serve.*
  3. *I find this salad tastes better after it sits for a while, so I prefer to make it earlier in the day, cover it and place it in the fridge for a few hours or even overnight.

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Copyright 2016 Deliciously Organic

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Brighten Your Plate With This Vibrant Fennel and Grapefruit Salad

Vegan Fennel Salad with Grapefruit, Watercress, and Radishes

A burst of citrusy sweet grapefruits adds a colorful touch to this savory fennel salad. Served over a bed of watercress and spritzed with a citrus olive oil dressing, this salad is full of flavor.

Fennel is the perfect ingredient to star in your salads this time of year. Its season runs through early spring meaning it’s ideal for transitioning from winter. Its crunchy texture will add a refreshing bite to your salads.

Fennel Salad Nutrition

Fennel is also a great source of vitamin C, fiber, potassium, folate, copper, calcium, and iron. It is antioxidant rich due to its phytonutrients; rutin, quercetin, and anethole. These nutrients and its vitamin C content make it great for boosting the immune system and warding off spring viruses.

Grapefruit does more than add color to fennel salad. Grapefruit is a nutrient powerhouse with a wide range of health benefits. Grapefruit is rich in vitamin C, copper, vitamin A, fiber, potassium, biotin, and vitamin B1. Its lycopene content also has linked it to decreased cancer risk and increased cardiovascular health.

Serving as the perfect bed on which to serve fennel and grapefruit, is watercress. Watercress has a lightly peppery taste, if purchased in its young state. I like to buy packaged watercress with the roots attached for the freshest flavor. The mustardy notes of watercress stimulate digestion and taste buds making it perfect for enriching the flavors of this spring salad.

Recipe Tips

When chopping fennel, save the leaves for garnish. They are completely edible and add an elegant touch and flavor to the salad. You can also save the fennel stalks for use in soup or homemade vegetable broth. You’ll limit your food waste and maximize your use out of the versatile vegetable.

This light and refreshing fennel salad pairs well with a citrusy pasta such as this lemon asparagus fettuccine recipe. Serve the meal alongside a white wine such as sauvignon blanc to keep the tones bright and fruity.

Vegan Fennel Salad with Grapefruit, Watercress, and Radishes

Fennel Salad with Grapefruit, Watercress, and Radishes

Ingredients

  • 2 bunches watercress, rinsed and stems removed
  • 1 fennel bulb
  • 1 grapefruit, peeled and segmented
  • 3 radishes, sliced
  • ¼ cup olive oil
  • 3 tablespoons juice from grapefruit
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon agave
  • ¼ teaspoon sea salt
  • Optional: Italian herbs

Instructions

  1. After removing stems, place watercress in a large bowl. Slice fennel in half and then slice each half into thin pieces. Add sliced fennel to the bowl.
  2. Chop grapefruit into bite sized pieces and add to the bowl along with sliced radishes. Toss together until all ingredients are well dispersed.
  3. In a small bowl, whisk together olive oil, grapefruit juice, agave, apple cider vinegar, and sea salt. Pour dressing over salad and then divide salad between two bowls. Season with sea salt and pepper to taste. Enjoy!

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http://www.organicauthority.com/bright-and-vibrant-fennel-salad-with-grapefruit/

 

 

Related on Organic Authority
Eat More Fennel Bulb: From Salad to Tea, You Can’t Go Wrong with Fennel
Grapefruit: Superfood for the Gut and the Glow
12 Vibrant Salad Greens That’ll Change the Way You Salad Forever

Images via Karissa Bowers


Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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Vitamin Glow Warm Squash Salad — Oh She Glows

How’s your February chugging along so far? Mine is off to a solid start, and I’m already feeling a bit more positive now that the doldrums of January are past! As for things on the OSG front, we’re working away on our rebooted Friday FAQs and Things I’m Loving Lately series, as well as a couple new ones that will be launching in the coming weeks. And, of course, plenty of delicious plant-based recipe testing is going down, too. Things are just a-bopping around here!! It’s been fun getting into a groove with regular blogging again, and I’m so thrilled you seem to be enjoying the recent posts too. 

I had a lot of requests to post this warm salad recipe after sharing it on Insta Stories and mentioning it in my most recent Things I’m Loving Lately roundup. Well, ask and you shall receive! I hope you love this cozy salad as much as I do. It’s a great way to use up any veggies lurking in the back of your fridge—I like to toss those on the pan to roast with a big batch of squash so I have plenty of leftovers for the next few days. The extra veggies and dressing make for a really quick reheat-and-serve lunch. If you’d like to pack this for a work- or school-day meal and still enjoy the “warm” aspect, you could store the squash separately and heat it up in the microwave before serving. Just a thought! I’d love to hear what you think if you try it out.


Yield
4 bowls
Prep time
Cook time

Ingredients:

For the butternut squash:
  • 1 medium butternut squash
  • 1 tablespoon (15 mL) oil of choice
  • Fine sea salt
For the Garlic-Dijon Vinaigrette:
  • 1 small (3 g) garlic clove
  • 1/4 cup (60 mL) apple cider vinegar
  • 1/4 cup (60 mL) grapeseed oil (or other light-tasting oil)
  • 2 teaspoons (10 mL) fresh lemon juice
  • 2 teaspoons (10 mL) Dijon mustard
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon (15 mL) pure maple syrup, or to taste
For the salad:
  • 1 (5-ounce/142 g) package baby romaine or mixed greens
  • 1 large (270 g) avocado, pitted and sliced
  • Heaping 1/2 cup (65 g) chopped walnuts*
  • 2 tablespoons (18 g) hemp hearts
  • Salt, pepper, and garlic powder, for garnish

Directions:

  1. For the butternut squash: Preheat the oven to 400°F (200°C), and line a large baking sheet with parchment paper. Peel, halve, and seed the squash. Slice the squash into 1/2-inch wedges. Transfer to the baking sheet and toss with the tablespoon of oil. Spread the squash into an even layer and season generously with salt. Roast for 30 to 40 minutes, flipping once halfway through until the squash is fork tender and lightly browned.
  2. Meanwhile, prepare the Garlic-Dijon Vinaigrette: Finely grate or mince the garlic and place it into a small glass jar. Add the vinegar, oil, lemon juice, Dijon, salt, pepper, and maple syrup. Secure the lid and shake vigorously until combined. Taste the dressing and adjust the oil, salt, and maple syrup, if desired. You can also make the dressing in a blender or food processor, if you’d prefer.
  3. When the squash is nearly finished roasting, begin building your salad bowls: Portion 2 to 3 handfuls of the baby romaine/mixed greens into four large shallow bowls. Drizzle a tablespoon of dressing over each bowl and toss until the greens are fully coated.
  4. Divide the sliced avocado, walnuts, and hemp hearts into four portions, and evenly distribute on top of each bowl.
  5. When the squash is finished roasting, transfer several wedges directly from the pan to the top of each bowl. Finish each salad with a sprinkle of salt, pepper, and garlic powder, as well as a final drizzle of dressing. Serve immediately.

In case you missed it, I recently revamped my Two-Layer Raw Chocolate Brownies—just in time for Valentine’s Day! You can find the recipe on The OSG Recipe App (iOS/Android) and updated in the original blog post too. I can’t tell you how much I LOVE THESE BROWNIES….gahhhhh!! They would be a fantastic V-Day treat (and can be made ahead and stored in the fridge or freezer for easy prep!).

Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+



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Happy Holidays Brussels Sprout Salad

Well this feels a bit weird. Writing about winter food in the middle of the night from a cute little house with a tiny swimmingpool in warm and humid Bali, Indonesia. We decided to skip Christmas this year and instead bring the kids on a sort of honeymoon holiday, so we left Stockholm last week and will stay here in Bali for a couple of more weeks. We’re mostly airbnb-ing around the island and have already experienced lots of beautiful places, monsoon down pours mixed with sunshine, excellent tempeh (and crunchy sweet tempeh), creepy insects and countless fruit platters and smoothie bowls. Traveling with three kids is definitely trickier than just one or two but we’re learning and adapting. And at the end of each day it still feels so rewarding seeing the world with them and talking about all the funny and weird travel related subjects that pop-up in their heads. Several years ago we wrote a blog post (and a chapter in our travel book) about traveling with kids and we’re thinking about writing an updated version with more guidelines and tips that we’ve picked up as our crew has grown. Let us know if you’d be interested in that.

But enough about that now. The goal of the day was simply to share this little salad before Christmas is over. I realize that it’s a little late and many of you have already planned your holiday menu. But if you happen to be searching for a side dish that also could work as a main salad and is both pretty and damn tasty, you should give this one a try. We have made this recipe a couple of times in the weeks before we left. Crunchy roasted brussels sprouts have always been a popular dish in our house but what we’ve done lately is adding coconut chips to the tray and also dust everything with cinnamon and finely chopped hazelnuts which adds a super nice nuttiness to the dish. Dried apricots offer sweetness and chewiness, lentils make it more filling and blood orange more festive and fresh. We serve this salad with a simple yogurt dressing but you can skip that if you want to make it vegan. Or drizzle with tahini instead. We love this little dish and hope you will too.

That’s it. The last post of the year. Have a wonderful holiday with lots of good food and we’ll be back in the beginning of January with more recipes, videos, anecdotes, maybe some Bali photos and what not. Thank you for following along! Hugs and kisses.
– David, Luise and the kids.


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Brussels Sprouts & Blood Orange Salad with Cinnamon & Hazelnut Dust
Serves 4

500 g brussels sprouts
olive oil or coconut oil
1 tsp ground cinnamon
sea salt & pepper
1 handful coconut flakes / chips

100 g / 1/2 cup uncooked black lentils
500 ml / 2 cups water, to cook
olive oil to drizzle
salt and pepper
1/2 lemon, juice

2 blood oranges
1 handful dried apricot
1 handful hazelnuts
1 cup natural yoghurt
1/2 lemon, juice
1 large handful fresh parsley

Preheat the oven to 200°C / 400°F.

Trim bottom of brussels sprouts and cut them in halves. Place in a bowl, drizzle with a few tablespoons oil, sprinkle with cinnamon and salt and toss to cover all. Place on a baking tray and roast in the oven for 25-30 minutes until they are soft, golden and have crispy edges. A few minutes before the brussels sprouts are done, take out the tray and scatter over a handful of coconut chips, drizzle with oil and cinnamon and place the tray back in the oven and roast until golden.

Meanwhile, prepare the lentils. Place rinsed lentils and water in a saucepan and bring to a boil. Lower the heat and let simmer for about 20 minutes, check the exact time, it depends on your specific type lentils. They should be soft and chewy, not mushy. Pour into a sieve to remove any excess water. Place in a bowl and drizzle with olive oil, salt, pepper and a squeeze of lemon juice.

Peel and slice the blood oranges, chop the dried apricots and finely chop the toasted hazelnuts. Place the yogurt in a small bowl and stir in lemon juice, chopped parsley, salt and pepper to taste

Arrange the roasted brussels sprouts and coconut chips on a serving platter together with the lentils. Add sliced blood oranges and scatter with dried apricot and hazelnut dust. Finely add dollops of yogurt sauce and chopped parsley.

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