Articles tagged as salad (view all)

Delicata Squash and Kale Salad

11 November, 2014 0 comments Leave a comment

No picture of the finished salad here. The pictures did a disservice to the delectable salad. So here's a picture of the pre-roasted delicata squash. It's one of the easiest squashes to prepare. It cuts easily and the seeds are easy to remove. In fact, that grapefruit spoon there is usually used to remove squash seeds, not to eat grapefruit. This is a quick easy salad to prepare. Eat it as a main course or an accompaniment. Serves 4-6 as a salad or 3 as a main course.

1 large delicata squash
2 tablespoons olive or avocado oil
1 tablespoon maple syrup

(please click on the recipe title for the whole recipe)

Quinoa Tabbouleh

07 September, 2014 0 comments Leave a comment

1 1/4 cups red quinoa
2 1/2 cups water, salted
4 tablespoons lemon juice
2 cups tomato, seeded and diced
4 tablespoons tahini
2 cups cucumbers, diced
1/2 cup mint, roughly chopped*
3/4 cup flat leaf (Italian)parsley, roughly chopped*
1 1/5 teaspoons Kitchen Imp za'atar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons golden balsamic vinegar or apple cider vinegar
(*the quantity refers to the amount after you chop, not before.)

Bring the water to a boil in a thick-bottomed saucepan. Add the quinoa and cook at a low simmer until there's a little water pooled in the bottom. Then turn the heat down further and cook until the rest of the water is absorbed. Set the quinoa aside to cool, fluffing periodically with a fork. After the quinoa cools, stir in the tahini, lemon juice, vinegar, salt and pepper.  Then mix in the herbs. Add the cucumbers and tomatoes last and try to fold them in. Add pepper and salt to taste.

Kale with Avocado and Apple

24 March, 2014 0 comments Leave a comment

Kale Salad with Avocado and Apple
1 bunch kale (I prefer Lacinato or Dino kale)
1 avocado
1 small apple (or ½ a large one), cut into matchsticks
juice of ½ lemon
1 tablespoons light vinegar (I like champagne vinegar)
salt and pepper to taste

Remove the center stems from the kale leaves (if the leaves are larger than 8”). Wash them and dry them in a salad spinner.  Slice the leaves crosswise into ¼ - ½ inch strips.  Put them into a large-ish salad bowl.  Here’s where you get to get messy.  Cut the avocado into 1” chunks and put them in the bowl with the kale.  Now make sure that when you washed your hands before you started this, you washed the backs of your hands and under your nails.  If you didn’t, go do it now. 

With your fingertips, mash the avocado into the leaves of kale.  You’re done when each leaf has been coated and there are few distinct bits of avocado left.  The rubbing of the leaves helps to tenderize them and makes them, to me at least, far more palatable.

Now add the apple, half of the lemon juice and a teaspoon of the vinegar.  Toss. Add ¼ teaspoon pepper and ½ teaspoon salt.  Toss & taste.  Add more pepper and acid (lemon juice and vinegar) as needed.