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Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts

Citrus Salsa

CookingAddic I really enjoy how bright and fresh this salsa is! It's great with tortilla chips for dipping and it brightens up anything that you serve it with or on! It's like pure summer in a bowl!


Citrus Salsa

The easiest way to prepare the citrus fruit is to supreme it and you do this by cutting the top and bottom from the fruit, setting it on the table, running a knife down the sides to remove the skin and then running a knife down the sides of the membrane that separates the sections to remove the slices of fruit.



Ingredients

  1. 2 large oranges, supremed and cut into bite sized pieces
  2. 2 large grapefruits, supremed and cut into bite sized pieces
  3. 2 tablespoons lime juice (~1 lime)
  4. 1 jalapeno pepper, finely diced
  5. 1/4 cup red onion, finely diced
  6. 2 tablespoons cilantro, chopped
  7. salt to taste
Directions

  1. Mix everything, season with salt to taste and enjoy!

Note: To supreme a citrus fruit: Cut the top and bottom off the fruit, set it on the table and run a large knife down the sides to remove the skin before running a small knife down the sides of the membranes to remove the fruit in wedges without the membrane.


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Shrimp Salad Recipe

I've hourlong desired to deal one of my dearie summer dishes for a while. This is a classic seafood Salad Sverige or also called Shrimp Salad.

Shrimp Salad Recipe
Shrimp Salad Recipe

It's ultimate, toothsome and just immortal. You can eat it with potatoes or equal most Sverige eat it with many drink as an undecided visaged sandwich that makes sandwiches of shrimp.

I ordinarily just buy the precooked hour unclothed seafood and flake it myself. Don't get the largest seafood (no sort), and don't get the smallest ones either (mushy), but job situation.  What you really necessity is this forgiving from Ocean Ocean.

Shrimp Salad Recipe


Ingredients:
  • 17 oz (500g) rested cooked peewee
  • 3 tbsp mayo
  • 3 tbsp (½ dl) crème overbold or lemony emollient
  • 3 tbsp refreshed herb nicely cut
  • 1 tbsp of nicely shredded red onion
  • 1 tsp yellow humour
  • Few drops hot sauce
  • Clip Taste
  • Freshly make pedagogue flavourer

Directions:
  1. Politician the peewee. Mix the dressing and the creme unsoured or malodorous take. Mix in the seafood, dill and onion. Then add the lemon succus, hot sauce, salt and person seasoning to discrimination.
  2. Ply with potatoes or over whatsoever reward.

Greek Salad

A Greek style salad with tomatoes, cucumber, onion, pepper, olives and feta.

Greek Salad (Horiatiki Salata)

CookingAddic This is a more traditional Greek salad, one without lettuce, that typically consists of tomatoes, cucumbers, onions, peppers, olives, feta, olive oil, oregano and sometime a splash of red wine vinegar. 

This salad is super easy to make where you basically just need to slice the veggies and you are good to go! The feta is commonly served as a big slab on top of the salad but you can also serve it with the feta crumbled. This salad makes for a great side or even a light meal and it's perfect in the summer with all of the field ripened veggies around!

Ingredients
  • 2 large ripe tomatoes, sliced
  • 1 medium cucumber, sliced
  • 1 red onion, thinly sliced
  • 1 green pepper, thinly sliced
  • 16 kalamata olives, pits removed
  • 8 ounces feta, sliced or crumbled
  • 1 teaspoon oregano
  • extra virgin olive oil to taste

Directions
  1. Toss the tomatoes, cucumber, onion, pepper and olives in the olive oil, place it on a plate, top with the feta and sprinkle on the oregano along with a drizzle of olive oil.

Option: Add a splash of red wine vinegar.

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Greek Salad (Horiatiki Salata)

Pico de Gallo

Pico de gallo is a condiment like a salsa that is made with fresh chopped tomatoes, onions and chilies. It can be used just like a salsa for dipping tortilla chips into or as a side dish or a condiment.


Pico de Gallo

CookingAddic One advantage that it has over salsas is that there is less liquid and that makes it a perfect filling for tacos and burritos etc. The thing that I like most about pico de gallo is that it is nice and fresh and it brightens up almost any meal. To maximize the freshness I typically make the pico de gallo just before I use it. It is also really quick and easy to make, a real winning combo in my books! This recipe is really loose given that I normally just throw it together with what I have on hand. I do like to throw some extras in like lime juice and cilantro to brighten things up a bit. 



Ingredients
  • 2 cups tomatoes (seeded and chopped)
  • 1/4 cup onion (chopped)
  • 1 jalapenos (seeded and chopped)
  • 1 clove garlic (chopped)
  • 1 lime (juice)
  • 1 handful cilantro (chopped)
  • salt and pepper to taste
Directions
  1. Mix everything.


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Vietnamese Summer Roll Salad

CookingAddic A salad inspired by the ingredients of Vietnamese summer rolls with shrimp and rice noodles along with plenty of vegetable and herbs in a peanut or nuoc cham dressing.

Vietnamese Summer Roll Salad

Vietnamese style spicy peanut and hoisin sauce. As you can see these summer rolls are practically already just salads wrapped up in rice paper so it is pretty easy to transform the rolls into a salad and to change the dipping sauce into a dressing and I did just that for this salad! 

Ingredients

  1. 8 ounces vermicelli rice noodles, cooked as directed on package
  2. 1 tablespoon oil
  3. 2 shallots, thinly sliced
  4. 8 ounces shrimp, shelled and deviened
  5. 2 cups lettuce, torn
  6. 1 cup cucumber, sliced
  7. 1 cup carrot, julienned
  8. 1 cup bean sprouts
  9. 1/2 red bell pepper, thinly sliced
  10. 2 green onions, sliced
  11. 1/4 cup basil, torn
  12. 1/4 cup cilantro, torn
  13. 1/4 cup mint, torn
  14. 1/4 cup peanuts, toasted and coarsely chopped
  15. 2 birds eye chilies, sliced
  16. 1/4 cup peanut dressing or nuoc cham

Vietnamese Summer Roll Salad


Instructions

  1. Heat the oil in a pan over medium-high heat, add the shallot and cook until lightly golden brown, about 3-5 minutes, and set aside.
  2. Add the shrimp and cook until pink, about 1-2 minutes per side, and set aside.
  3. Assemble the salad, toss in dressing and enjoy.


Greek Style Salad

A Greek style salad with tomatoes, cucumber, onion, olives, feta and Greek dressing.

Greek Salad

CookingAddic With spring here I have been thinking about salads more often and one of my favourites is a Greek style salad! A Greek salad is nice and simple containing tomatoes, cucumbers, kalamata olives, feta, onions, and a vibrant dressing. I really like the way the juiciness of the tomatoes and cucumers balance the saltiness of the olives and feta and the red onions provide a sweet and spicy counterpoint. The dressing for this salad is also pretty easy containing olive oil, lemon juice and oregano and the lemony vinaigrette really brightens the salad up. 


This simple Greek style dressing is so fresh, simple and tasty! 



Greek Salad


Ingredients
  • 6 cups lettuce, sliced
  • 1 cup tomato, diced
  • 1 cup cucumber, diced
  • 1/4 cup red onion, sliced
  • 1/4 cup kalamata olives, sliced
  • 1/4 cup feta, crumbled
  • 1/4 cup Greek salad dressing (see below)
Directions
  1. Mix the salad and toss with the dressing.

Greek Salad
Tip: Soak the red onions in vinegar for a few minutes to mellow them out.
Note: Traditional Greek salads do not include lettuce and the base is the tomato and the cucumber.



Greek Salad Dressing



Greek Salad

Ingredients
  • 1/2 cup olive oil
  • 1/2 cup lemon juice (~2 lemons)
  • 1 teaspoon oregano
  • salt and pepper to taste
Directions
  1. Mix everything vigorously until combined.

Option: Replace some or all of the lemon juice with red wine vinegar.
Option: Add some feta brine and cut back on the salt.


Read more:

"Christmas Garnet Wreaths Salad" {Салат Гранатовый браслет}


Greek Salad


Thai Style Black Quinoa Salad

A colourful Thai style black quinoa salad with the perfect blend of salty, sweet, spicy and tart.

Thai Style Black Quinoa Salad

CookingAddic Normally when I go to pick up quinoa they only have the white and red varieties but I recently came across black quinoa which I immediately picked up and I have been just itching to use it ever since. After thinking about it for a while I decided that the black quinoa would go well in a bright Thai inspired salad where it would nicely offset all of the colours. Sweet and juicy yellow mangoes seemed like a great place to start with the colours in the salad quickly followed by some red bell peppers and then some green onions, fresh mint and cilantro.

One of the things that I like about Asian and Thai cuisines is that they often balance the sweet, salty, tart and spicy aspects of a dish with wonderful results so I tried to do that here making the dressing with salty fish sauce, sweet sugar, tart lime juice and spicy sriracha along whit a birds eye chili for heat. I finished the salad off with some chopped peanuts and some toasted coconut flakes. 

Thai Style Black Quinoa Salad

Ingredients
  • 1 cup black quinoa, rinsed well
  • 2 cups water
  • 1 red pepper, diced
  • 1 mango, stoned, scooped and diced
  • 3 green onions, sliced
  • 1/4 cup cilantro, chopped
  • 1/4 cup mint, chopped
  • 1 birds eye chili, chopped
  • 2 tablespoons fish sauce or soy sauce for vegetarian
  • 2 teaspoons palm or brown sugar
  • 1 teaspoon sriracha or to taste
  • 1 lime, juice and zest
  • 1/4 cup peanuts, coarsely chopped
  • 1 tablespoon coconut flakes, toasted

Read:
Instructions
  1. Bring the quinoa and water to a boil, reduce the heat to medium-low and simmer, covered, until the quinoa is tender and the water is absorbed, about 15 minutes.
  2. Remove from heat and let sit, covered, for 5 minutes.
  3. Mix the quinoa, red pepper, yellow mango, green onions, cilantro, mint and chili in a large bowl.
  4. Mix the fish sauce, sugar, sriracha, lime juice and zest in a small bowl.
  5. Toss the salad in the dressing and serve topped with the peanuts and coconut flakes.

Tequila-Spiked Mango and Avocado Salsa

Tequila-Spiked Mango and Avocado Salsa

Ingredients
  • 2 champagne mangos (also sometimes called honey mangos)
  • 1/4 cup tequila
  • 2 avocados
  • 1 small red onion, peeled and diced
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 jalapeño pepper, diced
  • Zest and juice from 1/2 lime
  • 1 tsp. agave nectar
Instructions
  1. Peel the champagne mangos and slice the flesh away from the pit. Dice the flesh and place it in a medium bowl. Pour the tequila over the diced mango. Toss gently to coat. Cover and refrigerator for about 1 hour.
  2. Cut the avocados in half. Remove and discard the seeds. Scoop the avocado flesh from the peel and dice it. Add the diced avocado to the bowl with the tequila-soaked mangos. Add the diced red onion, cilantro, jalapeño pepper, lime zest and juice and agave nectar. Toss gently to combine.
  3. Serve immediately with tortilla chips. Or cover and refrigerate for up to 6 hours before serving.