Tag Archives: salad

Tangy Green Mango Chickpea Chaat

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It’s mango season in many parts of the world! Back home in Florida, my parents have a mango tree that’s fruiting really well! But with a heavy storm, a bunch of mangos fell to the ground without fully ripening. I couldn’t let good mangoes go to waste, so I made us a really refreshing snack using the green mangoes! If you are buying mangoes in the grocery store, choose one that hasn’t fully ripened yet. I mixed the tangy pieces in with some red onion, chickpeas and indian chaat masala. Chaat masala is a tangy spice blend that is made usually by mixing black salt (kala namak), cumin, red chili powder, and sometimes dried mango powder (aamchur). So if you don’t have chaat masala, you could simply use cumin powder and red chili powder. But the black salt and amchur really adds a special tang. Make this for guests or just for a healthy snack. I’m sure you’re going to love it!

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Roasted Green Bean and Tomato Salad with Champagne Vinaigrette

This has to be the best end of summer salad. Period. I got both tomatoes and green beans in my farm box, and since it’s a bit too late to grill the green beans, I decided to roast them. Roasting them brings out this amazing sweetness that I didn’t know green beans could even have! It’s the perfect side dish as Fall rolls around. I tossed in some garlic, shallot and fresh tomatoes and a yummy champagne vinaigrette. Green beans are super healthy. They are high in fiber and a really easy source of many essential vitamins and minerals. I know you’re going to love this one!

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You will need:

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  • 1 lb of Green beans
  • 2 shallots
  • 1 clove garlic
  • 1 large vine ripened tomato
  • champagne
  • dijon mustard
  • olive oil
  • 1 tsp sugar
  • salt and pepper

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To Prepare:

  1. Preheat the oven to 400°
  2. Set trimmed green beans on a baking sheet and toss with olive oil and some salt. Roast for about 20-25 minutes or until they are a bit shriveled
  3. Remove from the oven and allow to cool.
  4. In a mixing bowl, whisk together 1/4 cup champagne vinegar, 1 clove of finely chopped garlic,  1 tsp sugar, 1 tbsp dijon mustard and drizzle in olive oil, while whisking until it emulsifies.
  5. Stir in chopped tomatoes, diced shallots and green beans. Toss well.
  6. Allow to sit for around 10 minutes and serve!

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Super simple  and delicious!

 

Cold Asian Salads 2 Ways! Soba Noodles with Edamame and Ginger-Honey-Soy Dressing and Cucumber Sesame Salad.

That title was a mouthful! Summer was taking its time to leave us this year…not I’m complaining! I love the warm weather! So I treated myself to a refreshing lunch of cold soba noodles with edamame in a spicy honey-ginger-soy dressing with a side of cucumber sesame salad. The cucumber salad was so pretty! I used a peeler to make delicate little strips. It’s great to make ahead and stays well! The noodles were also super easy to make and would make an excellent side dish or light lunch when entertaining. Trust me, your guests will love it!

The kind of soba noodles I used was King Soba noodles with organic sweet potato and buckwheat. Soba noodles are japanese noodles made from buckwheat, which is a high-nutrient carb that scores low on the glycemic index.  I chose this particular buckwheat noodle mainly for the color, I felt it would contrast nicely with the edamame, cilantro and scallions, but any type of soba noodle will work.

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Honey-Ginger-Soy Soba Noodle Salad

You will need:

  • Soba noodles: They come tied up, you can use 2 bunches
  • Edamame
  • Carrot sticks (Or coarsely grated carrot)
  • Scallions
  • Cilantro
  • Dressing: Honey, ginger, rice vinegar, soy sauce, toasted sesame oil, sriracha
  • Sesame seeds for garnish

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Directions

  1. Bring a pot of water to boil
  2. Once it comes to a boil, dump the noodles in and let it boil for about 5 minutes.
  3. Check to see, to make sure it doesn’t get too starchy. It should not be al dente.
  4. Drain the noodles and submerge them in a bowl of cold water. With your hands, gently rub the noodles to remove the starch. This will help prevent it from clumping.
    • This is a really good blog post that shows how to prepare soba noodles step-by-step.
  5. In a blender, add about a 3/4 inch nub of ginger, skin removed, 1 tsp honey, 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tsp of toasted sesame oil, a squirt of sriracha . Blend until smooth.
  6. Taste, and add water depending on  how strong the flavor is. Add ginger for more spiciness, add honey for more sweetness.
  7. In a mixing bowl, combine soba noodles with 1/2 cup edamame, a handful of carrot sticks,  and the sauce. Mix well.
  8. Serve and garnish with  4 scallions, chopped, cilantro and sesame seeds.

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Cold Cucumber Salad

dsc_0005This recipe is super simple!

  1. Cut 1 English cucumber in half length-wise.
  2. Using a vegetable peeler peel the skin, and remove the seeds with a spoon.
  3. Continue peeling the cucumber so it falls in delicate, strips.
  4. Do the same with 1 carrot
  5. In a mixing bowl, combine 2 tbsp rice vinegar  and 1 1/2 tsp sesame oil and 1-2 tsp sugar. Add a few chilli flakes for flavor and salt to taste. Whisk until the sugar dissolves.
  6. Pour the mixture over the salad. This can be served immediately, or later. The flavor seeps in  more the longer you wait. It’s so delicious I can’t wait for you to try!

This recipe yields 2 servings. double for a larger quantity.

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Massaged Kale and Quinoa Salad

It’s been a while since my last post. Sorry for the delay! i just started a new job and have been busy adjusting to the new schedule. One thing that I’ve been making a point to do, is to pack my lunch almost every day. This helps me save money, but also ensures that I’m getting healthy food with good quality ingredients. I tend to keep my lunches light to avoid the afternoon slump. This Kale Quinoa salad can be quite filling though! Feel free to add proteins, like chick peas, or boiled egg for a more filling meal. I just tossed this with a simple lemon vinaigrette, but tastes great with balsamic too!

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