261. Avocado & grapefruit salad
260. Rainbow carrot salad
KÄLLA
Sweet, refreshing, and crunchy raw carrot salad with spring garlic for your summer picnics and barbecues.
Ingredients
• 5-6 carrots, peeled and thinly sliced
• 4-5 stalks spring garlic or large scallions, thinly sliced
• 3 tablespoons red wine vinegar
• 2 teaspoons sugar
• ¼ teaspoon kosher salt, plus more to taste
• freshly ground black pepper, to taste
• zest of ½ a lemon
• 5-6 carrots, peeled and thinly sliced
• 4-5 stalks spring garlic or large scallions, thinly sliced
• 3 tablespoons red wine vinegar
• 2 teaspoons sugar
• ¼ teaspoon kosher salt, plus more to taste
• freshly ground black pepper, to taste
• zest of ½ a lemon
Instructions
1. Thinly slice your carrots and your spring garlic or scallions. Toss them together in a bowl, then in a smaller bowl, whisk together your red wine vinegar, sugar, salt, pepper, and lemon zest. Pour the mixture over the vegetables and toss to combine. Allow to sit in the refrigerator, covered or preferably, in an airtight container, for about an hour. Serve chilled or at room temperature, alone, with a protein, or on top of salad greens. This will keep well, and just start to taste better and better, for up to one week.
259. Radish salad
A crunchy, peppery radish salad with lemon and Parmesan cheese.
Ingredients
1 pound radishes (about 25), cleaned and cut into large, bite-sized pieces (I like to cut them into a variety of different shapes for an interesting looking salad – you can even leave some green tops on if they look good/bright for extra color)
small handful basil leaves
Maldon salt (or other sea salt)
¼ cup (about 2.5 ounces) Parmesan cheese, cut into slices (some thick, some thin, some crumbles, etc.)
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
2 handfuls arugula
Instructions
Firstly, let me say that the book suggests making this salad immediately before you plan to serve it. However, if you are like me, you don’t necessarily have the time to do that, so I made this about 3 hours before I served it, placed it in a roomy serving dish, covered it in plastic wrap, and put it in the fridge. Everyone still loved it! So…just sayin’.
Combine the cut radishes, basil, and 3 large pinches of sea salt in a large bowl. Squeeze the mixture, a handful at a time, to allow the basil to release its aromatic oils. Add in the Parmesan and do the same thing again, until the cheese becomes a bit creamy and creates a sort of sauce for the salad.
Add in the lemon juice and olive oil, taste, and adjust seasonings as necessary. Toss gently and serve on a platter. This is best the day of, as it will obviously become soggy after 24 hours.
1 pound radishes (about 25), cleaned and cut into large, bite-sized pieces (I like to cut them into a variety of different shapes for an interesting looking salad – you can even leave some green tops on if they look good/bright for extra color)
small handful basil leaves
Maldon salt (or other sea salt)
¼ cup (about 2.5 ounces) Parmesan cheese, cut into slices (some thick, some thin, some crumbles, etc.)
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
2 handfuls arugula
Instructions
Firstly, let me say that the book suggests making this salad immediately before you plan to serve it. However, if you are like me, you don’t necessarily have the time to do that, so I made this about 3 hours before I served it, placed it in a roomy serving dish, covered it in plastic wrap, and put it in the fridge. Everyone still loved it! So…just sayin’.
Combine the cut radishes, basil, and 3 large pinches of sea salt in a large bowl. Squeeze the mixture, a handful at a time, to allow the basil to release its aromatic oils. Add in the Parmesan and do the same thing again, until the cheese becomes a bit creamy and creates a sort of sauce for the salad.
Add in the lemon juice and olive oil, taste, and adjust seasonings as necessary. Toss gently and serve on a platter. This is best the day of, as it will obviously become soggy after 24 hours.
258. Moroccan stuffed acorn squash
257. White peach cocktail
256. Pea & fish cakes
(källa)
255. Winter tabbouleh
254. Sole meunière
253. Roasted yams
Serves 6 as a side // källa
2 pounds yams, about 2 medium2 tablespoons extra-virgin olive oil
salt
1/2 cup / 115 grams whole-fat greek yogurt
1/2 teaspoon (or more if you like it stronger) finely minced ginger
Pickled red onions
a handful of Italian parsley leaves
Lemon
Preheat your oven 425°F. Line a baking sheet with parchment.
Toss the yams with a hefty pinch of salt and the olive oil. Add them in a single layer to the prepared pan then roast for 40 to 45 minutes until they are tender and charred in parts.
While the yams roast combine the yogurt, ginger and a pinch of salt in a small bowl.
Let the yams cool to room temperature before you transfer them to a serving platter. Dollop the ginger yogurt on top. Finish with pickled red onions, parsley leaves, a squeeze of fresh lemon juice and flake salt.
252. Zucchinipasta + tomatsås
251. Avocado, chickpea & hummus salad
Greens salad with avocado, chickpeas, quinoa & hummus dressing
Vegan, gluten free
Serves 1 - calories 313
Serves 1 - calories 313
Ingredients
2 cups mixed greens, chopped
1/4 cup cooked quinoa
1/4 cup cooked chickpeas
1/4 cup raw broccoli florets, chopped
1/4 Florida avocado, chopped
2 Tbsp hummus
Salt and pepper
Directions
1. Top greens with quinoa, chickpeas, broccoli, avocado and hummus; season with salt and pepper.
250. Caramelized pears w vanilla syrup
249. Fig & gorgonzola salad
