Posts Tagged ‘Salad’
4 large collard leaves (or chard)
1 red bell pepper
2-3 ounces alfalfa sprouts
1 carrot, grated
½ tsp. wholegrain mustard
1 garlic clove, minced
½ inch grated ginger
1 teaspoon extra virgin olive oil
1. Wash the collard leaves, cut off white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half
a lemon. Let soak for 5 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it
easier to bend the leaves for wrapping).
2. Slice avocado, cucumber and pepper into strips
3. In a bowl or using a food processor, mix the garlic, ginger, mustard, lime juice and olive oil. Mix until properly combined.
4. Place a collard leaf on a plate and layer red pepper, cucumber and avocado slices, alfalfa sprouts, grated carrots and drizzle a tablespoon of dressing over it.
5. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.
This is a salad I love having especially in Lebanese restaurants. It simple to make, light, full of protein, vitamins, fibre, and a great accompaniment to any food like fish, meat or chicken. Also great at barbecues. I got the recipe from a friend, and the first time I made it, didn’t quite turn out right – quinoa was a little soggy!! They say practice makes perfect – right? So the next time I made it for a friend’s barbecue, it went down a treat and disappeared in the blink of an eye – felt good about that!
1 cucumber, flesh taken out and diced
1 tomato, flesh taken out and diced
Juice of 1 lemon (freshly squeezed)
2 tbsp. extra virgin olive oil
Pinch of salt
Pinch of coarse ground black pepper (can’t live without my black pepper!)
2 cups boiling water
1. Wash the quinoa thoroughly
2. Place in a saucepan, add boiling water and cook for about 15-20 mins or until water dries out and quinoa is soft and fluffy
3. While the quinoa is cooking, dice the tomato and cucumber in small cubes. Was and coarsely chop the herbs, set aside.
4. Mix the lemon juice, olive oil, salt and black pepper
5. Place the cooked quinoa in a salad bowl, add the vegetables and herbs.
6. Add the dressing and mix thoroughly until everything is coated with the dressing.
7. Taste to make sure it’s to your desired taste, place in the fridge for about an hour, and serve.
2 chicken breasts
Handful of fresh coriander (chopped)
1 spring onion (chopped)
5 cherry tomatoes (sliced in half)
1 avocado (cut into cubes)
1 tsp. olive oil
Pinch of salt and black pepper
1 tsp. chicken seasoning
1 tsp. balsamic vinegar
½ lime juice
1 tbsp. extra virgin olive oil
½ tsp. oregano
Pinch of coarse black pepper
½ tsp. agave nectar or manuka honey
- Mix the salt, pepper, olive oil and chicken seasoning in a small bowl, and baste the chicken with it. Set aside in the fridge for about an hour so the chicken absorbs the seasoning.
- Bake the chicken in the oven for about 30-45 mins or until cooked
- Mix all the ingredients in a bowl or jar with a cover, shake well and set aside
- Place the salad, spring onions, cherry tomatoes and coriander in salad bowl, add the dressing and toss together until salad is properly coated with dressing.
- Dish the salad onto plates, add the chicken and top with avocado.
Huge salad and very filling. Enjoy!