Archives for salad

Mediterranean Sunchoke Salad

1lb medium-sized sunchokes, peeled and halved

2/3 cup cherry tomatoes, halved

1/3 cup black olives, pitted & halved

handful of mint leaves (or basil), coarsely chopped

1/2 cup radishes, trimmed & halved

2 sprigs of green onion, chopped

3 Tbs olive or sunflower oil

lemon, juice of

In a pot, cover sunchokes with water, add 1/2 lemon juice and bring to boil. Lower flame and continue cooking for approximately 7 minutes or until a fork goes through sunchokes easily (take care not to have them be too soft). Drain, give a few minutes to cool off and combine with ingredients remaining ingredients. Enjoy!!

For a protein kick, add smoked trout or baked salmon.

Miso Kale Salad with Strawberries

1 bunch kale, rinsed

1-2 garlic cloves, minced

1 lemon (juice of)

3-4 Tbsp extra virgin olive oil

1 Tbsp white miso paste

1 cup, strawberries, washed, trimmed and quartered

Prepare kale by folding each leaf in half and ripping out stems (start at the thicker ends). Stack all leaves and roll into cigar shape (don’t worry if “cigar” is not tight or perfect). Chop into thin strips. With a back of knife mash garlic into paste. Transfer garlic to a bowl, add lemon, miso paste and olive oil. Whisk (or use an immersion blender) to get to a creamy consistency – taste for flavor and adjust. Massage the dressing with your hands into kale to ensure that each leaf is covered. Sprinkle with strawberries.

Optional: slivered almonds or hazelnuts make for a great topping addition.

Winter Veg and Tahini Sauce

medium roasted sweet potato

steamed broccoli florets

cooked buckwheat (or brown rice)

5-6 Tbsp tahini

3 Tbsp lemon juice

4 Tbsp water

2 cloves of garlic, chopped finely

1/2 tsp salt

To prepare sauce, whisk the last four ingredients together and set aside for about 20 minutes to let flavors blend (blender can also be used, but more water may be needed). Pour over vegetables and enjoy! Tahini sauce will keep in the fridge for about 5-7 days.

Zucchini and Squash Summer Salad

1 medium zucchini

1 medium squash

4 Tbsp olive oil

1 Tbsp lemon juice

2 Tbsp tarragon or mint

1/2 tsp sea salt

Mix all ingredients together, let sit for about 20 minutes, allowing flavors to blend, and enjoy!

Fennel Arugula Salad

1/3 fennel bulb, finely sliced

2 handfuls arugula, spinach or mixed lettuces

1/3 cup radicchio, finely sliced

1/3 apple, finely sliced

1 Tbsp olive oil

juice of lemon

sea salt to taste

Combine all ingredients and adjust seasoning/dressing. Adding avocado, chickpeas, feta, chicken or salmon will make this side dish more meaningful and possibly, an entree, when aiming for a lightish dinner or lunch.