Posts Tagged ‘dressing’

Summer Salads

Hot day? Cold Salads! Easy to make, sans lettuce and perfect for summer 🙂

Savory : Cucumber Couscous Salad

1 cup                couscous, cooked and cooled (measure 1 cup uncooked)
1 half               cucumber, shredded
1 handful        chopped Italian parsley

Toss above 3 ingredients together. Slice half an onion in long, very thin slices and let it sit for a while in a bit of oil, salt and pepper.

Sauce- olive oil, almond butter, crunchy peanut butter, lemon juice, sesame oil if you have it,  a bit of apple cider vinegar, a bit of agave syrup or honey, salt & pepper to taste. Put into a container and Shake! Toss the salad with the sauce and let sit chilled for a little bit. Add onions before you are ready to serve, and I like to top it with some pumpkin seeds!

Sweet : Carrot Walnut Apple Salad

4                         carrots, grated
1-2                      green apples, cored, cut into quarters, then thinly sliced
1/2 cup              walnuts, shelled and broken into halves or quarters
1/4-1/2 cup       dried cranberries, chopped

Sauce- Olive oil, tahini, apple cider vinegar, honey or agave syrup, nutmeg, salt to taste. Put into a container and Shake! Pour the sauce over the salad, let sit for a few minutes, and serve!

You may want to taste test the sauces, since I don’t have measurements to go by 🙂 I would do 3:1 oil to lemon in the first recipe, then a bit of apple cider vinegar, and 3:1 or 2:1 oil to vinegar in the second recipe. I find if you are adding something like tahini or almond or peanut butter, you may want a little more of the tart. Check out our previous posts on dressings if you like!


Noodles & Greens with Citrus Peanut Tahini Dressing

For the Salad:

  • 1 bunch broccoli, steamed and cooled
  • 1 carrot, grated
  • 1-2 green onions, chopped
  • mix of lettuce (we used a spring mix and spinach)
  • mix of seeds like sesame, pumpkin, sunflower, hemp, etc.
  • handful of chopped almonds
  • cooked and cooled pasta

We used just a regular fettuccine for this one but try out some others! Buckwheat, spinach or a gluten-free pasta would be great too!


  • 2 tsp tahini
  • 2 tsp peanut or almond butter
  • olive oil
  • juice of 1 lime
  • juice of 1/2 large orange (and I added some zest too!)
  • 1 tsp honey (other alternative like agave syrup for vegan)
  • pinch of salt

Toss into a container and shake!!

We put a bed of salad on our plates, topped it with a bit of pasta and the drizzled with dressing… Bon Appétit!

Salad dressing basics

Store bought salad dressing can help make for an easy dinner, but making your own can be far better, and more nutritious! Even the best store-bought dressings can be plagued with low quality oils, artificial flavours and a myriad of ingredients that cannot be pronounced. There is no reason to use these dressings as a basic homemade one can taste fresh and delicious.

Basic Dressing

  • 1 part lemon juice (from lemon or we keep a bottle of lemon juice on hand)
  • 3 parts oil (We usually use Extra Virgin Olive oil, but I have recently also been incorporating EFA oil blends as well as there are a good source of omega fatty acids)
  • A bit of mustard (delicious mustards add a great flavour and are a binding agent so the dressing doesn’t separate as quickly)
  • A pinch of salt and pepper

Shake it up in a container and taste it, make any adjustments that may be needed and we have a quick easy dressing!

From this base we can flavour the salad to match the meal.

If we are eating Mexican style food then a bit of cumin and some hot sauce will zip up your salad. You can replace the lemon juice with lime juice for an extra kick.

One of our favourites is balsamic and sherry wine vinegar.

A bit of tahini(usually found next to the peanut butter in the grocery store) makes a more creamy dressing.

Some chopped up garlic is always welcome in our salad dressings.

Some dill and a bit of honey will make for a sweeter, summer time dressing.

See salad basics