Recipe: Super Simple Summer Salad

Food

One of the things I’ve missed most about living in a pandemic is going out to eat. I am a self-confessed food snob and there’s nothing I love more than a delicious meal served in a special restaurant. I also have so many friends in the restaurant industry and I hate to see them struggle.

At the same time, I do have a renewed relationship with my kitchen. Prior to the pandemic, cooking had really fallen off my to-do list. It had started to feel impossible. But with this new slow pace of life and nowhere else to go, cooking has become my renewed outlet. It’s funny, I’ve realized it’s like any habit. If you cook at home consistently it just becomes easier, quicker, and more fun. But cooking and food are also all about sharing. I’ve shared a lot of my cooking adventures during quarantine on Instagram – and you may have seen the recipe for the only cake I’m baking while we stay at home.

Today I have a deliciously easy summer salad recipe for you. You can throw it together in no time and it’s a perfect complement to virtually any other dish – grilled chicken or fish, burgers, pork chops, pasta. It’s light and fresh and delicious on hot summer nights (or foggy ones as is most typical in San Francisco this time of year). I hope you enjoy it as much as I do!

Sugar Snap Pea and Fava Salad with Buffalo Mozzarella
adapted from Cook Beautiful by Athena Calderone

Ingredients:
2C sugar snap peas, trimmed and blanched
1.5C fava beans shelled and blanched
Thinly sliced spring onion or shallot (I had a shallot on hand)
Fresh mint, roughly torn
Fresh basil, roughly torn
1 lemon, zest and juice
1.5T champagne or white wine vinegar
Olive Oil
1 Ball buffalo mozzarella
Flaky sea salt and pepper

Directions: Toss together the sugar snap peas, fava beans, mint, basil. Feel free to toss in any other greens you might like – arugula for spice, spinach for sweetness. Whisk together a quick dressing with thinly sliced shallot, champagne vinegar, lemon juice, olive oil and salt. Toss to coat the salad with dressing, tear mozzarella into chunks and scatter through. Sprinkle with lemon zest, a touch more flaky sea salt and pepper before serving.

If you like the look of this salad here’s a link to the cookbook it came from. In fact, here are all the cookbooks I’ve been returning to during Shelter In Place.

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photography by seth smoot

Tasty Tuesday: Simply Perfect Summer Chicken Salad

Entertaining

I love to cook. It’s always been the way I relax, unwind and enjoy my evenings. But since having the tiny human, the entire cooking process has gone out the window. Meal planning, grocery shopping, recipe finding – it’s all seemed too overwhelming, even 15 months in.

But thankfully, we live in 2016 and there’s an app for that. Those dinner-in-a-box services seem to be proliferating every day and I can see why. They’re genius. Delicious easy recipes with all the ingredients – often organic – ready to go, pre-measured and laid out for you – yes, I’m signing up immediately, especially when I get things like this awesome chicken salad recipe.

Case in point, Marley Spoon. Marley Spoon has upped the meal-in-a-box ante by coming together with the master – Miss Martha Stewart herself – to bring some of Martha’s most tried and true recipes and smart cooking techniques neatly packaged and ready for you to whip up at home. Designed with easy weeknight cooking in mind, recipes reflect Martha’s love for seasonal ingredients and delicious flavors. I love that they select organic and sustainable whenever possible.

I recently gave this chicken salad recipe a go. I hadn’t cooked with sumac before, though I’ve been hearing about the middle eastern spice for awhile. I just haven’t been sure how to use it. In this case, you marinate your chicken in a sumac based glaze. Verdict? Totally delicious!

This dish is light and flavor packed but filling enough that it’s perfect for a weeknight dinner. I’m just thrilled I can finally break in my dream kitchen – I designed it to be used after all!

Sumac Grilled Chicken with Israeli Couscous Salad

Cooking time: 30 minutes

Ingredients

2 lemons
2 tsp sumac (0.2 oz)
2, 6oz boneless skinless chicken breast
2 Tbsp honey (1 oz)
1 cup pearl couscous (4.7 oz)
1⁄4 cup roasted unsalted almonds (1 oz)
1⁄4 oz fresh mint
1⁄4 oz fresh parsley
1⁄4 cup dried cranberries (1 oz)
2 oz baby arugula
olive oil
coarse salt
freshly ground black pepper

Directions

Marinate chicken, Juice 1⁄2 of a lemon into a large bowl and whisk in sumac and 1 tablespoon oil. Use a sharp knife to lightly score chicken at 1⁄2inch intervals. Add chicken to bowl, season with salt and pepper and mix to coat, rubbing marinade into chicken.

Make dressing

Bring a medium saucepan of salted water to a boil over high heat. Zest 1 lemon over a small bowl and add remaining 11⁄2 lemon juice. Whisk in honey and 3 tablespoons oil; season to taste with salt and pepper.

Cook couscous

Add couscous to boiling water and cook until al dente, 6–7 minutes. Drain and transfer to a large bowl. Drizzle with half of dressing and toss to combine.

Cook chicken

Preheat a grill, grill pan, or broiler with rack 6inches from heat source. Place chicken on the grill or grill pan and grill (or place on a rimmed baking sheet and broil) until cooked through, about 6 minutes per side. Remove, cover loosely with foil, and set aside to rest for 5 mins. Slice on the bias.

Prep almonds & herbs and coarsely chop almonds. Pick parsley and mint leaves from stems.

Finish & serve in a bowl with couscous, add arugula, cranberries, almonds, parsley, and mint leaves. Season with salt and pepper and toss well to combine. Divide between plates and top with sliced chicken. Serve drizzled with remaining dressing.

Enjoy!

Avocado, Citrus & Edamame Salad

Entertaining

So what was your vice over the long weekend? Sweets? Booze? Fast food? All of the above? No worries – now’s your chance to get back on the clean eating band wagon. I’m definitely going to be relying on our summer-ready recipes to right my wrongs from the last three days! The salad Sarah has for us this week is as gorgeous as it is delish.

With summer just around the corner, we all want to feel more energized and rock our best bodies by eating mindfully. Salads are the solution to ensure that you are getting all the nutrients you need, while feeling balanced and light. I personally adore this plant-based salad because it provides ample protein from the organic edamame for blood sugar control, beneficial fats from the avocado for satiety (a super food that helps to curb cravings and enhances skin health) and bright leafy greens paired with crunchy celery for added fiber and hydration to keep your insides nice and clean. The fresh citrus really brightens this salad, adding a burst of color and flavor to please your palate. Citrus fruits are packed with the powerful antioxidant Vitamin C, which gives your body a much-needed immune boost to stay vibrantly well.

Most store bought salad dressings are loaded with sugar and impure additives to make them last longer and taste better. However, the homemade dressing that accompany’s this salad is ultra fresh, nutritious and perfectly balanced with a little salt, acidity, sweetness, savory goodness and beneficial fat for maximum flavor.

Mouth watering yet? I just know you’re going to love this clean recipe as much as I do.

AVOCADO, CITRUS & EDAMAME SALAD

Serves 2
Recipe Inspired by Joy The Baker

INGREDIENTS (all organic where possible)

SALAD
• 2 cups leafy greens
• 1 grapefruit, segmented
• 1 cara cara orange, segmented
• 1 cup shelled *organic edamame (organic ensures the edamame has not been genetically modified)
• 2 celery stalks, thinly sliced
• 1 small (or half of a large) ripe avocado, peeled and sliced

DRESSING
• 3 tablespoons finely diced shallots
• 1 tablespoon honey (or maple syrup)
• 1 tablespoon dijon or whole grain mustard
• 2 tablespoons raw apple cider vinegar (ACV)
• 1/4 cup + 1 tablespoon cold pressed extra virgin olive oil
• A pinch of sea salt and freshly ground black pepper (or to taste)

DIRECTIONS

Add all of the salad ingredients to a medium sized mixing bowl. In a small mixing bowl, use a fork to thoroughly whisk all of the dressing ingredients together. Lightly toss the salad with the dressing.

Serve in 2 beautiful salad bowls and enjoy in good company.

For the rest of our healthy summer recipes CLICK HERE

pbotography by joe lee photography // styling by sarah hawthorne

A Noodle Salad So Good, You Won’t Miss the Gluten

Entertaining

Now that we’re in the middle of May it’s that time. To say ta-ta to the carbs. I know, I loved them all winter long too, but I’m in the mood for fresh lighter fare these days. This cucumber noodle salad, our third installment of your get ready for summer recipes, is totally satisfying. And did you know sesame seeds have more calcium per serving than dairy? Yeah, neither did I! Thank goodness we have my girl Sarah her to school us all.

Cucumbers are the ultimate summer food! I have incorporated them into this light and tasty “noodle” salad to cool your body down after hours spent by the pool or better yet at the beach! Cucumbers are one of the most hydrating vegetables on Earth, keeping your organs and skin cells happily nourished. Eating or drinking cucumbers helps to flush unwanted toxins from your delicate system and aids in natural weight-loss. Winner!!! You also get a hefty boost of valuable vitamins and minerals, as well as fiber to keep you insides clean and regular.

Hot tip: turn your home into a relaxing day spa by adding some cooling cucumber slices to your eyes to eliminate any puffiness and throw some in your water glass for a delightful flavor kick.

But wait, there are other super foods added to this simple salad to give you a health and beauty boost this season. Carrots are loaded with beta carotene, a form of Vitamin A, which boosts the immune system and gives your skin a natural glow. Sesame seeds are one of the richest sources of calcium on the planet, so ditch the dairy this summer which can trigger acne, seasonal allergies, inflammation and GI distress in some people. So go ahead and go for these small yet mighty power seeds instead.

Last but not least, cilantro is one of the most detoxifying herbs you can use regularly as a garnish for any savory dish to reap the endless benefits of its cleansing and purifying properties. So there you have it, so many great reasons to love this Asian inspired summer salad.

SESAME CUCUMBER NOODLE SALAD

recipe inspired by Willow Arlen from Will Cook For Friends

Time to make: 20 minutes
Serves 4

INGREDIENTS (all organic where possible)

SALAD
2 large English cucumbers (straight from the crisp air of the refrigerator)
2 large / thick carrots, optionally peeled

DRESSING
1 tsp. sea salt
2 tbsp. rice vinegar
1 tbsp. fresh lime juice (optionally include some zest as well)
2 tbsp. raw honey
1 tsp. toasted sesame oil
Crushed red pepper, to taste (start with a pinch)
A generous sprinkle of black and white sesame seeds (1/2 – 1 Tbsp.)

GARNISH
Sliced green onion, to garnish
Fresh cilantro leaves, roughly chopped to garnish

DIRECTIONS

Make quick and easy cucumber and carrot noodles with your spiralizer, jullienne peeler, or by simply using a sharp knife to slice them thinly.

Place the cucumber noodles into a strainer or onto a piece of absorbent paper towel to allow any excess water to drain thoroughly for approx. 15 minutes. After, use additional paper towel to pat dry and soak up any remaining drops.

In a little bowl, mix together all of the dressing ingredients.

Add the cucumber and carrot noodles to a large salad bowl with 2-3 Tbsp. of the dressing mixture. Toss to coat. Serve and garnish with green onion and cilantro. Best enjoyed fresh after making.

photography by joe lee foto // styling by sarah hawthorne

Tasty Tuesday: The Ultimate Power Salad Recipe

Entertaining

Did your Cinco De Mayo indulgences spill straight into your weekend and Mother’s Day celebrations? Wait, it was just me?? Well regardless, it’s always a good idea to start the week on the right foot. And this power salad recipe is going to do exactly that! This will keep nachos off your mind for at least a few days!

We all know that during the summer time, we want to keep our bodies hydrated by drinking lots
of water. But did you know you could boost your daily hydration by eating an abundance of raw
vegetables and fresh fruits? This salad not only provides the additional hydration you need, but
it also keeps your GI tract nice and clean as it is packed with fiber keeping your system regular.

Digestion and nutrient absorption is improved with the presence of enzymes in this nutrient dense salad.

Your skin will glow with the presence of the powerful antioxidant Vitamin E, found in both the seeds and the avocado. The avocado is an important addition as it gives you a source of beneficial fats that create a feeling of satiety, curbing cravings and preventing you from overeating during the day. I’m all about mixing textures, so in this beautifully balanced salad, you get the roughage of sprouts, with the crunch of radishes and seeds, with the smooth creaminess of avocado.

The sprouts are a complete super food as they contain a much higher concentration of nutrients to their mature counterparts. They are also rich in chlorophyll, the quality that gives them their bright green color, purifying the blood and gently cleaning your body, leaving you feeling uplifted and energized. The radishes are rich in Vitamin C, for a much-needed immune boost, and similar to the sprouts, they come with their own set of detoxifying properties.

In short, this is the ultimate dish providing you a hefty dose of vitamins and minerals to keep you healthy and happy. The colors pop and the flavors dance on your palate, especially with the tangy miso dressing tossed delicately throughout. Whether you are in a rush or hosting a garden party, this is the perfect “go to” salad.

Recipe inspired by happy hearted kitchen

SPROUT, RADISH & AVOCADO SALAD

Quick and easy
Serves 2

INGREDIENTS (all organic where possible)

SALAD
4 cups sprouts (we used pea, but sunflower and broccoli also work well, feel free to mix)
1 bunch pink radishes, thinly sliced
1 ripe avocado, thinly sliced
2 green onions, thinly sliced
¼ cup of pumpkin and / or sunflower seeds (add more if desired)

DRESSING
½ cup extra virgin olive oil
¼ freshly squeezed lemon juice (add more if desired)
1 ½ tbsp. miso paste (white or yellow)
1 tbsp. raw honey (maple syrup also works well)
1 – 2 tbsp. pure water
Optionally add: 1 tbsp. of tahini and / or ½ tsp. sesame oil
Sea salt and freshly ground black pepper to taste

DIRECTIONS
Make the dressing first by mixing all ingredients in a small blender until thick and smooth (add
water as desired).

Optionally, add the seeds to a pan over medium heat and lightly toast (stir often to avoid
burning), or simply add them to the salad raw.

Toss the sprouts, radishes, green onion, and seeds in a large salad / mixing bowl with a drizzle of the dressing. Divide into two serving bowls and top with sliced avocado and extra dressing. Salt and pepper to taste.

Enjoy!

Check out the rest of our get-ready-for-summer recipes RIGHT HERE.

photography by joe lee photography, styling by my balance wellness

5 Inventive Spring Salad Ideas

Food

Who else is ready for some fresh recipes?! After subsisting on winter soup for the months on end, I’m ready for some light, crisp – and most importantly easy – recipes I can make in under 15 minutes (the mama struggles are real friends).

Enter the salad. We’re only days away from moving into our house and I will soon be standing in my dream kitchen (!) and I cannot wait to get back to cooking. Or in this case, chopping. It will take some time to dig out my pots and pans of course. To get ready, I’ve made the rounds of my fave food blogs and have bookmarked the following five spring salad recipes. I have a feeling they are going to be on heavy rotation as we unpack.

A Green Monster Salad is simple, gorgeous and of course delish. This one’s secret is the Basil Vinaigrette dressing that gives it a little extra kick. Gimme.

We’re all familiar with a charcuterie board (I hope you’ve seen our very popular one), but how about a veggie smorgasbord? Instead of salami, pack your board with a mix of farmer’s market fresh produce for a bright and colorful set up. Add in sides of almonds, crackers and a good dip or two – this board features spinach hempseed pesto and white bean dill. It’s the perfect way to do girls night without overindulging, even with that second (or third!) glass of wine.

Salad for breakfast?? Don’t mind if I do. This Persian dish is gorgeous with basically zero prep required. Simply top lebnah with feta, sprinkle liberally with herbs and pair with fresh veggies, fruit and pita. See ya later pancakes.

When you’re in need of a little extra protein, just add poke – aka ahi tuna – to your salad. This one-bowl meal is like sushi deconstructed, sans rice. While you can certainly follow the recipe, you can toss in virtually anything you have on hand and still come up with something yummy. I think I just found my new go-to lunch.

It’s officially asparagus season – one of my favorite times of the year – so make this recipe as often as you can this month. This salad combines asparagus with one of my other favorite spring veggies – fava beans. People are often intimidated by them, but with just a little extra effort, fava beans are a delicious addition to basically anything. And any salad topped with a touch of cheese is a winner in my book.

What are you salivating for this spring? Any new food blogs providing you with endless recipe inspiration? Leave your favorite tips in the comments below.

recipes via what’s gabby cooking / love & lemons / a life well lived / camille styles / sassy kitchen

Tasty Tuesday: A Salad for Every Day of The Week

Recipes

Ok, just kidding! A salad every day of the week would be kind of ridic. Like we said, this year we’re all about making small, yet gratifying resolutions {that we can actually cross off our list!}, rather than attempting a big, lifestyle overhaul. Those changes only end up lasting for 2 weeks, 3 weeks, MAX, and then you’re right back where you started: in 2014. Instead of jumping head first into the latest diet craze, binging on kale and chia seeds, or excitedly buying an, errr, adventurous load of non-preservative groceries that are bound to rot tomorrow {because, oops, your resolution to cook more isn’t happening either!}, we say, how ’bout you just try this salad? Who wouldn’t want to try it?! It’s absolutely gorgeous!

Raw Cauliflower Salad with Horseradish, Dill and Yoghurt Dressing

serves 4-6

2 heads of fresh cauliflower, 1 purple and 1 white
1 small red onion, finely sliced
1 apple, peeled, cored and cubed
1 tbsp raw chia seeds
1 handful walnuts, pan toasted and roughly chopped
—
1 cup plain Skyr yoghurt (or a greek/turkish variety)
1 large bunch of fresh dill, finely chopped
Fresh horseradish, finely grated (amount to suit your tastebuds)
Squeeze of fresh lemon juice
1/2 tsp sea salt
Freshly ground black pepper

To see full recipe, visit Dagmar’s Kitchen!

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And JUST in case you really are trying to eat a salad a day, {hey, more power to you!} these salads sound and look equally amazing:

Monday: Persimmon + Pomegranate Salad
Tuesday: Butternut Squash + Smoky Black Bean Salad
Wednesday: Kale + Asian Pear Salad
Thursday: Salmon + Chickpea Salad
Friday: Super Green Quinoa Salad with Pistachios + Sprouts
Saturday: Beet + Endive Quinoa Salad

Happy healthy eating, everyone!

image + recipe via Dagmar’s Kitchen

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