Posts Tagged ‘salad’

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!


Apple Cinnamon Greens

Just a simple salad that I thought was d-lish so I wanted to share 🙂 It’s fresh, fruity and a little sweet, perfect for quenching a lunch time sweet tooth! Adjust the amount of ingredients as needed.


  • a bunch assorted greens (spinach, red & green leaf lettuce)
  • 1 apple, cored, quartered, then cut into thin chip-like slices
  • handful of whole raw almonds, roughly chopped (for extra nutritional value soak the almonds in water for a few hours. This makes them easier to digest)
  • small handful of dried cranberries, chopped
  • pumpkin seeds

Dressing (here’s some basics)

  • about 3 tbsp olive oil
  • about 2 tbsp apple cider vinegar
  • 2 tsp tahini
  • 1 tsp honey
  • cinnamon to taste
  • dash of salt

Combine dressing ingredients in small container with a lid and shake, shake, shake!!! Drizzle on your salad & toss!

Creamy Potato Soup with Salad

~ Tonight’s secret spice is Nutmeg! ~

This dish is so easy and has great simple flavour! Definitely comfort food 🙂


  • 2-3 yellow potatoes, skin on and diced into small cubes
  • 2 leeks, cut lengthwise (be sure to rinse out any sand) and thinly chopped
  • 1 onion, long thin slices
  • vegetable broth, about 2 cups (I had some homemade left over from Moroccan the night before)
  • almond milk (make sure it’s completely unsweetened! I used almond breeze)
  • about 4 tbsp butter (or we use olive oil margarine)
  • about 1-1.5 tbsp nutmeg

I like to use a deep frying pan with a lid for dishes like this so I can saute the vegetables first.

  1. Melt about 1 tbsp butter in the pan and add the onion on mid-high temp with the lid and let it sit until it starts to brown.
  2. Add the nutmeg and stir let it warm on the heat for 1-2 min.
  3. Stir and add the rest of the butter and the leak.
  4. Put the lid back on and cook until the leek starts to soften, stir occasionally.
  5. Add the potato and the veg broth with a pinch of salt and fresh ground pepper.
  6. Let cook with the lid on until the potatoes start to soften (about 15 min).
  7. Stir in almond milk, add more nutmeg, salt or pepper to taste if needed.
  8. Heat through about 5 more min.

I mashed the potatoes a little at the end for thicker consistency, like a more rustic version of a blended soup. You could also blend this soup if you’d like


I wanted to make a salad that also had a bit of the nutmeg flavour. It tasted a little like carrot cake! Yum!!

  • red leaf lettuce
  • 1 carrot, grated
  • handful of pecans


  • olive oil
  • apple cider vinegar
  • about 1 tbsp tahini
  • about 2 tsp honey (or agave syrup)
  • nutmeg to taste
  • salt to taste – and I threw in a pinch of some leftover blended spices from the Moroccan food (cinnamon, cardamom, coriander & anise)

Beet It! A Leftover Creation

I find that some of my best meals are the result of trying to use up what’s in the fridge. They are a product of me having to try to combine flavours that I would not have thought to combine in the past. There are basic things that are essential to have in the house to make this work. For this recipe we still had a bit of left over beet paddyy and a beet left in the fridge from this recipe . I rolled the leftover beet paddy into small balls and put them in the oven at 350F for 10 -15 minutes; beet balls. There was also lettuce from a couple of the salads that we have had.

Lettuce is a great way to turn some left-over food into a meal. Miso is also something that I use to help make quick and delicious soups. It is a soup base that is a paste and it keeps in the fridge forever. I bought the brown rice miso paste, but there is a bunch of different kinds that you can choose from. I also added dulse to the soup. Dulse is a sea vegetable that is one of the very few sources of vegetarian B12. It doesn’t have a great taste on its own, but is good in miso base soups.


  • 1 beet, shredded
  • 2 tbsp miso
  • 2 ½ cups water
  • 4 bulbs garlic, minced
  • 1/3 cup dulse

Put the water and miso into a pot and bring up to a light boil. Add the other ingredients and reduce heat. Allow to simmer until the beet softens.


  • A bunch of lettuce
  • Salad dressing – I added a bit of balsamic
  • Beet balls (Beet paddy rolled into balls and baked at 350F for 10-15 minutes)
  • 1 tsp hemp seeds
  • A handful of almonds and a bit of pine nuts

Put everything in a bowl and toss.

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!

Roasted Veg Salad and Roasted Red Pepper Hummus. AKA We Got our Roast On

Basics of Hummus

You will need:

  • 1 can chickpeas, garbanzo beans (we used a 400 ml can but use however much you like)
  • splash of olive oil
  • about 2 tbsp tahini
  • about 2-3 tbsp fresh squeezed lemon or lemon juice
  • pinch of salt. This is a wonderful salt, you use far less and get more flavour! (We crush it with a pestle and mortar and keep some in a jar by the stove)
  • garlic galore!
  • Food processor

For this recipe:

  • 2 red peppers
  • Some Sesame Seeds

So last night we decided to make a roasted red pepper and garlic hummus. It really complimented the roasted flavours of the veg in our salad and the whole dinner had a nice nuttiness to it!

To make this one we cut up 2 red bell peppers into quarters and pealed 1.5 bulbs of garlic (vampires beware!). Roast them in the oven until they get some nice blackened edges, turn occasionally. A temp of about 375-425F is good. We have a cast iron pan that’s great for roasting in the oven and grilling on the stove top. Also adds some iron to the diet! I also roasted about 2 tbsp of sesame seeds on a cookie sheet for this batch- keep an eye on them, they brown quickly!
Now just toss it all into the processor, blend and taste. Feel free to add more lemon, or whatever, as needed. Chill and serve with veggies, fresh or baked pita, or tortilla chips. This one is pretty nutty, but we often make it with half roasted garlic and a couple cloves of fresh garlic and add some crushed chilies or a pinch of cayenne powder for more zip. Roasted pine nuts, or almonds are delicious too!

Roasted Veg Salad

You will need:

  • Some mixed lettuce
  • Salad dressing – We made a balsamic vinaigrette. With equal parts balsamic and sherry wine vinegar and no lemon juice.
  • Crumbled Goat cheese
  • Pecans
  • 1 zucchini
  • 1 tbsp coconut oil (or you can use olive oil)
  • A bit of salt.
  • A bunch of Brussels sprouts

For this salad we made zucchini chips, which are a delicious addition to any salad. To make zucchini chips cut the zucchini into thin ‘chips.’ Put the chips on to an oiled cookie sheet, we use coconut oil. Lightly oil and salt the tops of the chips and place in the oven at 300F for about 30 minutes, or until they turn brown and crispy.

We quartered the Brussels sprouts and oven roasted them at about 350F in a cast iron pan (you can use a baking tray) until they turned brown and crispy about 20 minutes to half an hour. The inside gets soft and the outside crispy and while I never like classically cooked Brussels sprouts, these are amazing! Cool the sprouts and the chips until you can touch them without burning yourself so they don’t wilt the lettuce. Place everything in a bowl and toss.

Salad Basics

The secret to a great salad is the dressing that you use and the lettuce. Iceberg lettuce will make for a dull salad no matter what you put on it. Romaine is ok, but I think we can do better. In the summer farmers markets are a great place to find quality and interesting lettuce. In the winter we buy containers of mixed greens at the grocery store. Spinach is also a great choice as is a source of iron. The vitamin C from the lemon juice in salad dressing helps you digest the iron making them a perfect match.

The classic salad of cucumbers and tomatoes is also a bit boring, not that these aren’t welcome in our salads. Nuts and seeds work great and help liven up any salad while providing great nutritional value. Almonds and pumpkin seeds are often found in our salads.

We have also had a lot of fun with what we call ‘hot salads.’ These are what they sound like. We will heat up some veg, roasted of fried, left over rice and beans, or anything yummy in your fridge, and will put it over the salad with the dressing. This transforms a boring side salad into something that can be eaten as a main and leaves us feeling satisfied.