Tag: salad

Mock Shrimp Slaw with Peanut Dressing

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Ingredients:
Dressing:
1 inch fresh ginger, grated 
1 cup olive oil
1/2 cup rice wine vinegar 
3 tbsp peanut butter
2 tbsp soy sauce 
2 tlbs honey or maple syrup 
1 tsp sesame oil 
Freshly ground pepper

Salad:
Red cabbage, grated
Green cabbage, grated
Carrots, grated
Mock shrimp or crab, shredded
Avocado, chopped
Nori, thinly sliced
Fresh mint, chopped 
Optional add ins: mango, pickled ginger, edamame, toasted Rice Krispies 
Garnish: black and white sesame seeds

Directions:
Mix together all dressing ingredients in a blender or mix well by hand. 
Toss together salad ingredients. 
Lightly dress salad. 
Garnish with sesame seeds. .
Note: you can prepare salad a bit in advance, but only cut up avocado just prior to serving.

Spicy Harissa Olives

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Ingredients:
3 tbsp olive oil, divided 
1 clove garlic
2 cups green olives 
1/4-1/2 cup harissa 
1 tbsp pickled jalapeños or 1/2 regular jalapeño (seeds removed), chopped into tiny pieces 
1 preserved lemon, seeds removed, chopped into tiny pieces 
1/2 cup fresh parsley, chopped

Directions:
Sauté garlic in 1 tbsp oil over medium heat. Add in olives and harissa. Mix well and allow to cook for a few minutes. Add jalapeño and lemon. Mix well to incorporate. Remove from heat. Once cooled, mix in parsley. 

Zaatar Marinated Eggplant

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Pictured centre with olive dip and garlic confit

Ingredients:
1 eggplant, sliced into 1/4 inch rounds
5 tbsp extra virgin olive oil, divided
1 tsp salt, divided
Zest 1/2 lemon
1 tbsp zaatar (I used @peregnaturalwhich is klp)
1 clove garlic, minced
1/2 shallot, minced
1/2 tsp salt
Freshly ground pepper


Directions:
Mix together 2 tbsp oil, 1/2 tsp salt and freshly ground pepper. Use it to coat eggplant.
Place eggplant in a single layer on a large, greased baking sheet.
Broil on top rack for 2-3 minutes per side. I turn the light on in my oven and watch carefully – every oven is different. It should not burn but should get lightly browned. (Do not use parchment, it could easily burn)
Mix together remaining ingredients. Pour mixture over eggplant and refrigerate for a few hours or up to 4 days.

Rainbow Chili Lime Slaw

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Ingredients:
Spinach
Red cabbage, sliced
Green cabbage, sliced
Golden berries (alternatively use tomatoes)
Craisins
Avocado
Chopped fresh mint
@heavenandearthfoods veggie sticks (thanks @kosherdotcom )
.
Dressing (2 options):
Option 1:
1 tbsp @traderjoes chili lime seasoning or @tagin
2 tbsp honey
1 cup extra virgin olive oil
Juice of 2 limes
1 clove garlic
Freshly ground pepper .
Option 2 (good for Passover):
Zest and juice of 1 lime
1 tsp chili powder
1 tbsp white wine vinegar
1/3 cup extra virgin olive oil
1 tsp sea salt
Freshly ground pepper
1.5 tbsp honey
1 clove garlic, minced .
Assemble all salad ingredients except veggie sticks. Top with dressing. Garnish with veggies sticks.

Chicken Fattoush Salad

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This recipe is using the Greek seasoning blend I previously posted. The recipe for it is below.
Chicken – this chicken is delicious as is and doesn’t need to be enjoyed in a salad. 

2 large boneless chicken breasts, cut into thin cutlets
2 tbsp Greek seasoning blend 
Zest 1 lemon
2 garlic cloves
3 tbsp avocado oil

Dressing
1 garlic clove 
1/4 cup extra virgin olive oil 
Juice 1/2 lemon
1/2 tsp each sumac, salt, Greek seasoning 
Pepper 
1 tsp (or more) honey

Salad:
Spinach 
Kalamata olives 
Sliced tomatoes 
Chopped cucumbers 
Handful fresh mint, chopped 
Pita chips .
Mix together Greek seasoning blend, lemon zest, garlic and oil. Coat chicken. Allow to marinate for about 15 minutes. Pan fry for a few minutes per side (check for doneness with meet thermometer- it depends on the thickness of your cutlets). .
In the meantime, mix all dressing ingredients together and set aside. .
Assemble salad and top with sliced chicken. .
Enjoy!
.
Greek seasoning blend:
1 tbsp oregano
1 tsp sumac 
1 tsp salt
1 tbsp garlic powder
2 tsp freshly ground pepper
1 tsp Trader Joe’s umami seasoning
2 tsp parsley
1 tsp basil
1 tbsp paprika
1/4 tsp cinnamon .
Just blend all ingredients together!

Balsamic Pesto Spinach Salad

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Dressing:
2 tbsp prepared pesto 
1 tbsp balsamic vinegar 
3 tbsp extra virgin olive oil

Salad:
Spinach 
Tomatoes, sliced 
Sundried tomatoes, chopped 
Kalamata olives, chopped 
Marinated artichokes, chopped 
Chopped fresh basil
Goat cheese or feta (optional) 
French fried onions or chopped walnuts for passover (optional)

This salad is deliciously flavorful. It can be enjoyed with or without cheese (the first time I made it was without cheese and it was still fabulous). All you have to do is mix the dressing ingredients and drizzle them over the salad prior to serving.

Green Kale Salad with Peanut dressing

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Dressing:
2 tbsp peanut butter (I did not use a natural brand – if you do, you may have to add extra maple syrup for sweetness)
1 tbsp maple syrup or honey
1 tbsp soy sauce or GF tamari
1/2 cup extra virgin olive oil 
1 tsp sesame oil
Juice of 1/2 a lemon 
1 tsp freshly grated ginger 
Squirt of Sriracha hot sauce 
Salt & freshly ground pepper to taste .
Salad:
Kale
Snow peas
Fresh mint 
Peanuts .
Blend dressing ingredients. Coat kale with dressing and gently massage it in. Top with snow peas, chopped fresh mint and peanuts.

Fennel Salad

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Ingredients:
1 fennel bulb, sliced 
1 tbsp honey mustard
2 tbsp extra virgin olive oil 
Handful craisins 
Crushed terra chips
.
Directions:
Mix together honey mustard and oil. Coat fennel. Garnish with craisins and crushed terra chips. .
This salad can be made in advance, just add the terra chips when ready to serve.

Sweet Asian Tahini Eggplant

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One of my best friends brought something similar to our house for a meal and we all gobbled it’s up. I had to recreate it with the ingredients I had on hand! I now make this recipe almost every week for Shabbat!
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Ingredients:
1 small eggplant, cubed
Juice 1/2 lemon
1 clove garlic
2 tbsp maple syrup
1 tbsp soy sauce or GF tamari
1 tbsp olive oil 
1 tbsp chopped ginger fresh 
Freshly ground pepper
Garnish with drizzle of tahini, silan and fresh mint .
Directions:
Mix together lemon juice, garlic, maple syrup, soy sauce (or tamara), oil, ginger and pepper. Coat eggplant and spread on greased baking sheet. 
Bake at 400° for 30 minutes, tossing occasionally to brown all sides 
Garnish with drizzle of tahini, silan and fresh mint.

Chili Lime Slaw

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Dressing:
1 tbsp @traderjoes chili lime seasoning or tagin seasoning
2 tbsp honey
1 cup extra virgin olive oil
Juice of 2 limes
1 clove garlic
Freshly ground pepper .
Salad:
Slaw mixtures – I use a mixture of white cabbage, purple cabbage, grated carrots and kale slaw
Dried blueberries or craisins
Pomegranate seeds
@shneidersusa French fried onions (put on after you dress the salad)
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The salad can be dressed in advance, but don’t use too much dressing so it doesn’t get soggy. You can add more if necessary.