Category: Salad

Corn Salsa Salad

Corn Salsa Salad

This colourful summer salad is full of spunk thanks to key salsa notes: lime juice, garlic, chilli flakes and a big handful of cilantro. For the best optics, chop all your veggies the same size. This salsa/salad holds well in the fridge for 2-3 days if you have any leftovers.

2 cobs fresh corn

1/2 large red onion, chopped

1 medium cucumber, chopped

1 red bell pepper, chopped

10 grape tomatoes, chopped

1/2 cup chopped honeydew or cantaloupe

1 Tbsp olive oil

Juice of one lime

1 clove garlic, minced

1/2 tsp salt

1/2-1 tsp chili flakes 

1/4 cup finely chopped cilantro

Bring a medium pot of unsalted water to boil and cook corn 8 minutes. (Salt toughens the kernels). Remove corn and set aside until cool enough to handle. Remove the kernels and place in a large bowl, mixing with cucumbers, red bell pepper, tomatoes and melon. Toss with oil, lime juice, garlic, salt, chilli flakes and cilantro.

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Kale Winter salad

Kale winter salad


Whenever I find leftover cooked vegetables in my fridge, I like to incorporate them into a salad. Squash pairs beautifully with baby kale and apple gives this crunch. Toasting the pecans and seeds makes it even better!

6 cups baby kale
1 cup chopped apple
1 cup roast squash (acorn, butternut or kabocha), broken into bite-size pieces
¼ cup dried cranberries

Dressing
¼ cup olive oil
1 tbsp white balsamic vinegar
1 tsp honey
½ tsp lemon juice
½ tsp Dijon mustard
Salt
Freshly ground pepper

2 tbsp pecans
2 tbsp sunflower seeds
2 tbsp pumpkin seeds

In a large salad bowl, toss kale, apple, squash and dried cranberries.

In a small jar, combine dressing ingredients, close with lid, shake to emulsify and taste for seasoning.

Pour over kale and sprinkle over with pecans and seeds.

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Asian Cucumber Salad

Easy Asian cucumber salad

English cucumbers are long and thin, wrapped in plastic and greenhouse grown, versus the pudgy, thick-skinned field-grown cucumbers.

1                      English cucumber, sliced thinly

2 tbsp              seasoned rice vinegar

1 tsp                sugar

1 tsp                sesame oil

Pinch               hot pepper flakes

¼ cup               chopped fresh coriander

Salt                  to taste

In a medium bowl combine all ingredients and serve.

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Spicy Laotian Chicken Salad

Larb Gai (Spicy Minced Chicken Salad)

This warm Laotian salad served on a bed of cool crisp lettuce is salty, sweet, sour and hot. Ground roasted rice gives it a delectable nuttiness. 

 1 tbsp raw Thai jasmine rice

1 lb ground chicken

1/3 cup  lime juice

2 tbsp vegetable oil

1 tbsp minced shallot

2 green onions, chopped

1- 1 1/2  tsp chili flakes

2 tbsp chopped coriander

2 tbsp chopped mint

1/4 cup fish sauce

4 Romaine or leafy lettuce leaves

4 wedges cabbage

4 Yard-long beans or 12 green beans, trimmed

In a small dry frying pan on high heat, saute rice grains 2-3 minutes or until golden brown. Transfer to small bowl and cool.  Grind finely in a coffee grinder or spice mill.

In a medium bowl, combine ground chicken with 2 tbsp of the lime juice.

Heat wok on high heat.  Add oil, swirl around sides of wok.  Add chicken and stir-fry until no longer pink about 4 minutes.  Transfer to medium bowl.  Add ground roasted rice, shallots, green onion, chili flakes, coriander, mint , remaining lime juice and fish sauce.   Mix well.Arrange lettuce leaves on serving platter and place chicken mixture on top.  Arrange cabbage wedges and green beans around the chicken.

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