Ora King Salmon is a high quality sashimi grade salmon. We prepared lightly seared and raw version just like Italian Crudo or Japanese sashimi. Served with baby arugula and a yuzu ponzu vinaigrette, it makes a great appetizer. The citrus and bitter arugula is a great flavor combination that elevates the natural flavor of the fish.
This is a great salad for a healthy lunch that you can easily pack if you are on the go. Inspired by Italian Panzanella and Fattoush from the Middle East we combined tomatoes, chickpeas, roasted garlic, red onion, cucumbers, avocados and toasted flatbread. We finish this with fresh herbs and a simple vinaigrette. Read our full story for other options with pita bread and roast chicken.
Roasted beets combined with tangy raspberry vinaigrette, walnuts, blue cheese and baby kale, make a great salad with superfoods.
Are you old enough to remember the commercials with the jingle, “don’t drown your food”. I think it started because of ranch dressing. I have to admit that ranch changed my whole perception on salads. It made me want to actually eat my greens and anything I could dip into it. The salad bars became a go-to appetizer starting with carrots sticks then cucumbers, the dreaded tomato, any type of greens and even roasted beets tasted good with ranch.
THE WEDGE RELIEVER
Wedge salads are definitively an American classic. There are the basics and there are different variations with leeway on the type of toppings each individual enjoys. I am not going to say it is the most healthy salad out there because its not. But, I would never judge anyone for loving this salad. It is a treat that I eat maybe once a month. Eating an ice cold wedge salad with all of the fixings is refreshing and helps me to relieve stress.
What we love most about quinoa is the versatility as a side dish. It is a very adaptable ingredient that works with different flavors and textures. You could serve quinoa with eggs, fruits, vegetables or as a replacement for rice or potatoes.
The salad in this recipe is inspired by the Middle Eastern tabbouleh salad. Instead, gluten free quinoa is used in place of the typical bulgur wheat.
This Arugula Salad is comprised of baby arugula, frisée lettuce, avocado, radish, toasted pecans, and organic goat cheese with an orange fennel vinaigrette. I’m not an expert at nutrition, but this salad should work for keto and gluten free diets. If you remove the goat cheese it could work for paleo diets as well.
I came up with this orange vinaigrette for an arugula salad with avocados, pecans, radishes and goat cheese because I had some leftover fennel from another dish. I also have a large pantry of dried spices so I get to use my spice grinder. It has become one of my favorite tools in the kitchen even though it only sees me about fourteen times a year.
For a Caesar salad the best ingredient to use are romaine hearts. These are the lighter colored pleasingly crunchy inner leaves of romaine lettuce. Regular romaine lettuce is uniformly green with large outer leaves that don’t have the same textural superiority of the heart or inner portion.
Kale has come a long way in its evolution as a food source. Thirty to forty years ago restaurants used kale to garnish plates, salad bars and raw bars as a decoration. After a one time use, it was discarded. Twenty five years ago, it started to appear in salads, dishes and cookbooks. It terms of application, kale can eaten raw or cooked. Less than ten years ago it gained significant recognition as a superfood.