I recently came across a recipe from from myrecipes.com, to spice up my salad dressing. I made some major alteration as I was missing some of the ingredients, but it turned out really good. Say good-bye to boring salad dressings. This is really good as a dip too! Tastes very similar to cilantro hummus.
Serves: 4
Prep Time: 15 minutes
Cook Time: none
INGREDIENTS
2 garlic cloves, minced
1 persian cucumber
1 avocado, peeled and pitted
1 cup cilantro
2 green onions
Fresh juice of 1 lime
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1 teaspoon sea salt
WHAT TO DO
1 Puree everything in a blender or preferably in a food processor.
2 Add 1/4 cup water at a time to your desired consistency.
TIP
Leave it thick by not adding the water and use it as a dip for your veggies.
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Thursday, August 18, 2011
Tuesday, July 19, 2011
Sweet and Salty Glazed Salmon Salad
You'll love this light, sweet and salty fish dish that helps promote the production of healthy stomach acids. The sauce tastes similar to the ponzu sauce you would get at a sushi restaurant, but a lighter version of it.
This recipe was adapted from Martha Stewart's, Soy-Glazed Salmon with Watercress Salad.
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
INGREDIENTS
4 Tbsp gluten-free light soy sauce
4 Tbsp honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 4 tablespoons)
Sea salt and ground pepper to taste
2 tsp rice vinegar
4 Tbsp olive oil
4 salmon fillets (about 6 ounces each)
1 bag (6 oz.) organic baby spinach
1 small carrot, sliced in strips
1 Tbsp sesame seeds
WHAT TO DO
1 In a small bowl, whisk together the soy sauce, 3 tablespoons honey, and orange juice; season with salt and pepper. In a larger bowl, whisk together 2 tablespoons glaze, rice vinegar, and oil; set dressing aside.
2 Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil.
3 Season salmon with salt and pepper and broil for 5 minutes.
4 Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more. You can reserve some of the glaze to pour over the fish on the plate.
5 Add orange segments, spinach, and carrots to dressing and toss to coat. Season with salt and pepper.
6 Divide salad among four plates and top with salmon. Sprinkle everything with sesame seeds. Serve immediately.
This recipe was adapted from Martha Stewart's, Soy-Glazed Salmon with Watercress Salad.
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
INGREDIENTS
4 Tbsp gluten-free light soy sauce
4 Tbsp honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 4 tablespoons)
Sea salt and ground pepper to taste
2 tsp rice vinegar
4 Tbsp olive oil
4 salmon fillets (about 6 ounces each)
1 bag (6 oz.) organic baby spinach
1 small carrot, sliced in strips
1 Tbsp sesame seeds
WHAT TO DO
1 In a small bowl, whisk together the soy sauce, 3 tablespoons honey, and orange juice; season with salt and pepper. In a larger bowl, whisk together 2 tablespoons glaze, rice vinegar, and oil; set dressing aside.
2 Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil.
3 Season salmon with salt and pepper and broil for 5 minutes.
4 Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more. You can reserve some of the glaze to pour over the fish on the plate.
5 Add orange segments, spinach, and carrots to dressing and toss to coat. Season with salt and pepper.
6 Divide salad among four plates and top with salmon. Sprinkle everything with sesame seeds. Serve immediately.
Thursday, June 2, 2011
Rice Noodle Salad
Ginger, cilantro and mint help support a healthy immune system as well as incorporates great flavors for this exotic and healthy salad inspired from Vietnam.
Serves: 4
Prep Time: 15 minutes
Cook Time: none
INGREDIENTS
4 oz. rice vermicelli noodles
2 persian cucumbers, matchstick
2 medium spicy red peppers, seeded, and minced
1 thumb sized fresh ginger, peeled and grated
3 Tbsp fish sauce
2 - 3 limes, juiced
3 cups cilantro, rough chop
2 cups green onions, chopped
1 heads of romaine lettuce, torn into bite sized pieces
3 cups fresh mint, rough chop
WHAT TO DO
1 Prepare noodles according to the package directions.
2 Mix the peppers, ginger, fish sauce, and lime juice, in a large bowl.
3 Add the noodles, cucumbers, cilantro, green onions, and lettuce to the sauce and toss well.
4 Serve and enjoy immediately.
TIP
To save time, make the dressing, prep the greens and noodles up to 1-2 days ahead of time.
Serves: 4
Prep Time: 15 minutes
Cook Time: none
INGREDIENTS
4 oz. rice vermicelli noodles
2 persian cucumbers, matchstick
2 medium spicy red peppers, seeded, and minced
1 thumb sized fresh ginger, peeled and grated
3 Tbsp fish sauce
2 - 3 limes, juiced
3 cups cilantro, rough chop
2 cups green onions, chopped
1 heads of romaine lettuce, torn into bite sized pieces
3 cups fresh mint, rough chop
WHAT TO DO
1 Prepare noodles according to the package directions.
2 Mix the peppers, ginger, fish sauce, and lime juice, in a large bowl.
3 Add the noodles, cucumbers, cilantro, green onions, and lettuce to the sauce and toss well.
4 Serve and enjoy immediately.
TIP
To save time, make the dressing, prep the greens and noodles up to 1-2 days ahead of time.
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