I run. I eat. I travel.

Posts tagged ‘salad’

A salad feast

Think that’s an oxymoron? Try this recipe and think again.

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Ingredients

For the salad:

1/4 mango

1/2 avocado

2 cups salad greens of choice

1 tsp chia seeds

1 hard boiled egg

10 cherry tomatoes

For the dressing:

1 tsp honey

1 tsp carrot green pesto

1/2 lime

 

 

Dice the mango and avocado. Peel the egg and slice, if you serve it warm, it tastes absolutely delicious!

Mix all ingredients for the dressing, add to the rest of the ingredients and serve with 2 slices of crisp bread.

 

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Warm broccoli salad

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Ingredients

1 bunch broccoli

1 pear

1 sprig sage

1 mandarin

1/2 lime

1 tsp olive oil

salt, pepper

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Boil the broccoli for 10mins in slightly salted water.

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Meanwhile chop the pear, the mandarin and the sage into bite sized pieces.

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Mix lime juice and olive oil in a small bowl, add salt (if you need some, the lime tends to be pretty sour already) and pepper to taste.

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Take the broccoli out of the water, leave it on a paper towel for a minute to drench the water and mix all the ingredients together in a bowl. Add the dressing.

Variation: I had some artichoke-lemon pesto left in the fridge that I didn’t want to go bad, so the teaspoon left also went into the dressing. Can’t wait to make my own pesto again soon!

Serve immediately.

Enjoy!

Spring salad: wild garlic and dried cranberries

Finally, spring has arrived in the city! It’s warm outside, the snow has finally gone away and everyone is SO excited about it. Of course, this isn’t the time for really heavy food but the season for my ‘I want salad! Now!’ cravings. Especially for lunch on Mondays after the yoga class in the morning.

Today, I decided to go the delicious France-meets-Italy way and combined the best of a cheese plate and some mediterranean dressing with fresh spring greens. YUM!

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1 bunch wild garlic

1 bunch fresh basil

1 cup grapes (I love the green ones, feel free to use the dark ones too!)

3 cups fresh rocket

1/4 cup camembert, diced

1/4 cup cheddar 15month, diced

1/4 cup cashew nuts, diced

dressing: 1 tbs olive oil, 1 tbs balsamic vinegar, 1tsp lemon juice, lemon zest, 2 tbs orange juice (freshly squeezed), 1tsp sun-dried tomato pesto (recipe HERE)

Wash the greens and toss them together. Mix all the ingredients for the dressing and gently pour over the salad, mix and and garnish with cranberries and cheese.

Enjoy!