Hummus and Kale Salad Recipe

Remember when everyone was in love with kale?? Well, honestly I did not jump on the bandwagon because I just didn't like it even though I wanted too. But I didn't like it raw, I didn't like it steamed, or stir-fried or baked.
And then the love fest with kale seemed to die down a bit.

Jim Gaffigan and kale:

Of course, that's when I finally found a kale dish I like, no, love.

One afternoon while walking on Granville Street and spending too much money and time shopping, I realized I was hungry. Hungry to the point of not caring what I ate. I grabbed a salad at a specialty grocery store without really looking.....turned out it was a hummus and kale salad.

Obviously, I didn't expect to like it but thought it would take care of my hunger and then figured I'd grab a coffee to cover the kale aftertaste. Except, I liked the salad. Mind blown. Today, I made my own simple version - chopped kale mixed with my favorite commercially made hummus. It's great on its own or with grilled chicken thrown in. Simple. Delicious.

PS - bonus -  kale is such a sturdy green that this salad will last 2 days in the fridge before it wilts!

Serves four as a side dish.

Ingredients

1 bunch green kale, chopped small
1 cup hummus
1/2 red pepper, chopped
2 green onions, chopped

Instructions

In a large bowl, mix the kale and hummus together.
Add red pepper and onions. Mix.

Broccoli Farro Salad

This salad is easy to make. I make it for dinner and take lefts overs for lunch. I've only recently started adding farro to our shopping list but I love it! It makes the dish more substantial and adding whole grains is always a plus to any meal. There are many different kinds of farro and some are quicker to cook than others. I use Trader Joe's 10 minute farro but what ever you use just follow the package's directions. You can even make it ahead or make more than you will use so you have left overs!

If you can't find farro, you can substitute something else - rice, barley, bulgar wheat, quinoa etc.

Here's another farro recipe that I like: Farro & Vegetable Salad

Serves 6-8 as a side dish.

Ingredients

2 cups cooked farro, cooled
2 large heads broccoli, chopped into small florets
1/2 cup sunflower seeds
1/2 cup diced red onion
1 cup reduced fat mayo
1/3 cup sugar
1 tsp chipotle sauce
1/2 tsp smoked paprika powder
1/2 tsp garlic powder
1/2 tsp salt
2 tbsp white vinegar
1/4 cup crumbled bacon (optional)
1 tsp diced red jalapeno pepper (optional)

Instructions

1. In a medium bowl, combine mayo, sugar, spices, and vinegar.
2. In a large bowl add broccoli, farro, onion, and sunflower seeds.
3. Add dressing and combine.
4. Sprinkle with bacon and jalapeno, if using.

Serve.


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Chickpea Ramen Noodle Salad

When I first moved out on my own, I was, like so many other students, broke...all the time. I remember having money to pay my rent but only enough left over to eat rice cakes and yogourt...for a month! When I had a bit more money I added instant ramen noodles to my grocery list! lol My roommates and I became masters of 101 ways to eat them - raw, as per the package,  with frozen peas, with ketchup (don't judge!) and sometimes with hamburger and tomato sauce (gourmet!). 

Fast forward a couple of decades and you'll still see the occasional package of these noodles in my pantry. My 8 yr old son loves them! When we ran out of croutons the other night, he suggested we add them to our salad...they were actually pretty good! 

To make the dressing mix together 1/2 cup sherry vinegar, 1/2 cup maple syrup, 1 cup extra virgin olive oil, 1 heaping tablespoon of mustard along with a dash of salt and pepper. Store in the fridge.

Ingredients

1/3 cup salted roasted almonds

1 package instant ramen noodles

1 cup chickpeas

1 handful basil

1/2 small red onions, diced

6 cups arugula or spinach, washed and dried

1 red pepper, diced
2 stalks celery, diced

Dressing
2-3 tbsp maple vinaigrette - just enough to lightly coat salad

Instructions

Toss everything except dressing in a large bowl.
Add dressing and toss again.

Watermelon Salad

Vancouver had its first day of sunshine and spring-like weather this week and even though it's chilly today, I'm ready for a new season, new garden and new things to plant. The kids want to plant watermelons this year - though not sure we could pull it off with our short summers. I'm leaning more towards squash, tomatoes, beans, carrots and maybe a few beets. But since I had watermelon on the brain, we made this great salad. The saltiness of the olives goes really well with the sweet watermelon and creamy feta (we used Macedonian feta). I topped it with a store bought balsamic glaze - but you could make your own by reducing a bottle of balsamic vinegar.


Makes 4 side salads

Ingredients

1 mini-watermelon or 3 cups, cubed or scooped out with melon baller
1 cup yellow tomatoes (cherry tomato sized), halved
1/2 cup feta, crumbled or cut into cubes
1/4 cup pitted kalamata olives, chopped
handful of chopped basil
2-3 tbsp balsamic reduction

Instructions

Lightly combine all fruit, veggies and feta in serving bowl(s). Drizzle with balsamic reduction.
Serve immediately.

California Sushi Salad

I don't think I had sushi until I moved to Vancouver. I was in my late teens, and had moved here to go to university. Having moved from Halifax, I was a small town girl in a big city world. I thought I knew a lot. I didn't. But I was open to new experiences and sushi was a part of that. I hated it. Seriously. Raw fish did nothing for me. Thankfully, as I "matured" I came to appreciate the flavours and textures of this culinary delight.  In fact, I've even made sushi at home but trust me it's worth the money to go out for properly rolled sushi. This is especially true in Vancouver where there are as many sushi restaurants as there are Starbucks (and there are a lot of Starbucks). Of course, there is a big difference between mediocre and great sushi but that's another story.

But this salad brings the flavours of a California roll into your home without the hassle of trying to roll it yourself!

To make sushi rice you can, as I did, use sushi rice seasoning or make your own. I used canned crab, avocado, cucumbers, and yellow peppers as garnish. I topped it with pickled onions and some crumbled seaweed. My husband went back for thirds and my son had seconds. For an easy yet impressive dish I highly recommend trying it out!

Makes 6 servings.

Ingredients

2 cups sushi rice
2 cups water (or as directed by rice instructions)
5 tbsp sushi seasoning
1 can crab (120 gr or about 1/2 cup)
1 avocado, sliced
2 medium yellow peppers, julienned
1/2 cup pickled onions (click here to see recipe)
1 english cucumber, cut in half length wise and then sliced thinly cross wise
1/2 large sheet roasted seaweed (optional), crumbled

Instructions

1. Place rice in strainer and rinse it under cold water until water runs clear. Drain.
2. Add rice and water to a medium sized sauce pan.
3. Bring to the boil, stirring occasionally.
4. Lower heat, cover, and simmer for 12 minutes.
5. Remove pot from heat and stand, covered, for 10 minutes.
6. Sprinkle sushi seasoning over rice, cutting through rice with a wooden spoon. This will break up any lumps of rice and distribute the vinegar evenly.
7. Cool rice quickly with a fan (or in my case a piece of cardboard), gently stirring the rice a few times. 
8. Once cooled divide amongst 6 bowls.
9. Arrange avocado, peppers, onions and cucumbers on top of rice 
10. Top with tbsp or so of crab.
11. Sprinkle with seaweed if desired.

Note: You could add a dash of soy sauce before you add the crab if you'd like.

Farro Vegetable Salad

Farro Vegetable Salad Recipe

This is the first time I have tasted farro. Farro is a complicated grain. There is confusion and debate over what it really is - some say it is spelt ...it isn't. Others call it emmer which it is. Whatever you call this wheat grain, it is delicious as far as whole grains go. It is slightly sweet, nutty and when cooked properly, slightly chewy.

I have to admit that although super popular, quinoa has not been an ingredient I like. I now sub out quinoa and replace it with farro in salads. It is not gluten free as it is a member of the wheat family but is lower in gluten than some other wheat varieties.

This wonderful summer salad is really versatile. Throw in whatever veggies you have on hand - tomatoes, squash, cucumber, onion....you get the idea. Also, if you don't want to do the extra work of roasting peppers just throw them in raw. You could also leave out the maple syrup but I like the added hint of sweetness. It's perfect for potlucks and picnics.

If you have a Trader Joe's near you, try their 10 minute farro to cut down on prep time! 

Serves 6.

Ingredients

1/4 cup olive oil
1/4 cup sherry vinegar
1 tbsp dijon mustard
2 tbsp maple syrup
squeeze of 1/2 a lime
10 oz uncooked farro (probably about 1-1/4 cups dry grains)
3 roasted peppers, chopped
2 cups sugar snap peas, chopped roughly
1/2 cup Parmesan cheese
3 large carrots, shredded
1 yellow zucchini, diced

Instructions

1. Whisk together oil, vinegar, maple syrup and lime juice. Set aside.
2. Cook farro according to package directions. Cool.
3. To roast peppers

• Take washed bell peppers, and place on hot grill.
• Grill until skin blisters and peppers soften – rotate peppers so skin chars all over (7-10 minutes depending on grill). I like to basically char the top skin.
•  Remove from grill and place in bowl.
•  Cover bowl with plastic wrap and place to the side so they rest for 20 minutes or so. The peppers will steam inside the bowl which will loosen the charred skin, making it easier to remove them later.)
• Remove peppers from bowl and carefully remove charred skins.
• Cut peppers into one inch pieces or long strips.
• Cool

4. Place farro and all veggies into a large bowl.
5. Gently toss in dressing.
6. Season with salt and pepper.
7. Sprinkle Parmesan on top.
8. Serve

Low Fat Greek Salad

Greek salad is one of my favourite meals especially during spring and summer. I love the crispiness of the veggies and the colours! I don't like many bottled dressings though so I often make my own oil/vinegar dressing. In this recipe though I use only reduced balsamic vinegar and lemon juice. By reducing the vinegar it becomes syrupy and much sweeter. I find that I don't need the olive oil - which is great if you are watching your calorie intake (and I would rather give up the oil than the feta!).

Serves 2.

Ingredients

2 large tomatoes, diced
1 cucumber, diced
1/3 c kalamata olives, pits removed and roughly chopped
1/2 red onion, thinly sliced
1 carrot, grated
1 large bunch of fresh basil
3/4 c feta cheese (I use one that comes already cubed)
1 lemon, juiced
1/4-1/3 cup reduced balsamic vinegar
salt and pepper to taste

Instructions

1. Lightly toss all of the vegetables, olives, basil and feta together.
2. Divide between plates.
3. Drizzle vinegar and lemon juice on each plate.
4. Salt and pepper as desired.

How to reduce vinegar:

• Place two cups of balsamic vinegar in a heavy bottom sauce pan over medium heat.
• Bring to a simmer (not a full boil) and watch carefully for 20 or minutes.
• I usually reduce it by half but it's totally up to you. Taste it every 5-10 minutes to see how it tastes.
• Store in the fridge.

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Grilled Vegetable & Feta Salad





Throw everything in a bowl - how easy is that!

Grilled Veggie Salad - so healthy and delicious.

Fresh asparagus - a sure sign of spring!

A little salt, pepper and oil and we're ready to go!

Beautifully Charred.

I wanted to serve a healthy salad one night to go with an ahi tuna dish but didn't feel like running out for lettuce and I wanted to prepare it ahead of time. Luckily, I had a bunch of different veggies - peppers, asparagus, beets - that were perfect for grilling. And since grilling brings out a natural sweetness in the vegetables little dressing was needed. I added some creamy feta and, as crazy as it sounds, some pickled ginger to it and it was amazing! You can substitute any other grilling veggie that you have on hand - squash, zucchini, cauliflower, sweet potato etc.


Serves 6 as a side dish
Ingredients

6 sweet peppers
2 large beetd
2 bunches asparagus
2 ounces feta
2 small purple top turnips
1 avocado
2 tbsp pickled ginger, chopped (optional)
extra virgin olive oil
squeeze of a lemon
salt
pepper


What to do

• Preheat oven to broil.
• Take washed bell peppers, cut in quarters lengthwise and cutout white veins and seeds. Place on baking sheet (outside skin of pepper facing up) and squish down so peppers are same height.
• Season with salt and lots of freshly ground black pepper.
• Brush tops of peppers with a good quality olive oil (or just pour it on like I do).
• Broil until skin blisters and peppers soften (5-10 minutes depending on grill). I like to basically charr the top skin.
• Remove from oven and place in bowl.
• Cover bowl with plastic wrap and place to the side so they rest. The peppers will steam inside the bowl which will loosen the charred skin, making it easier to remove them later.)
• Wash asparagus and cut ends a couple of inches if needed.
• Place asparagus in a single layer on pan and again sprinkle with salt and pepper and toss in some oil.
• Broil 3 minutes until one side is starting to char slightly and then carefully turn the asparagus so you can grill the other side.
• Remove from oven.
• Reduce heat to 375 degrees F.
• Peel beets and turnips.
• Cut into small half inch pieces and place on pan.
• Salt, pepper and oil them.
• Roast until tender, about 20-30 minutes.
• Chop asparagus into one inch pieces.
• Remove peppers from bowl and carefully remove charred skins.
• Cut peppers into one inch pieces.
• Skin avocado, remove pit and dice into one inch chunks.
• In a large serving bowl, throw in all vegetables including any juices from the pans.
• Add feta, pickled ginger and add a squeeze of lemon.
• Season if required.
• Enjoy!
  
  
  

Mango-Nectarine Shrimp Noodle Salad

Sometimes it's just waaaay to hot to cook or even eat something hot! On those days this is a perfect recipe that uses fresh fruit, shrimp and a bright vinegary dressing that will satisfy your taste buds and keep you cool!

 
Adapted from a recipe at http://www.epicurious.com/

Ingredients

• 8 ounces very thin cellophane noodles
• 1 pound cooked, peeled, and deveined medium or large shrimp
• 1 medium mango, peeled and cut into 1/2-inch cubes
• 2 large nectarines, cut into 1/2-inch cubes
• 6 green onions or scallions, thinly sliced crosswise
• 1/2 cup coarsely chopped fresh basil
• 1 chopped fresh jalapeño chile, including seeds, or to taste
• 2/3 cup rice vinegar (not seasoned)
• 1/4 cup sugar
• 2 tsp salt

What to do

• Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes.
• Drain noodles in a colander and rinse with cold running water. Drain again.
• Place back in bowl and add shrimp, mango, nectarines, green onions, basil, and jalapeno.
• In a small bowl, stir together vinegar, sugar, and salt until sugar is dissolved.
• Toss with noodles and shrimp.
• Enjoy!

Spicy Quinoa Salad

Ingredients

• 1 cup quinoa
• 3 cups water
• Salt to taste
• 2 cups diced cucumber
• 1/2 small red onion, finely minced
• 3 medium tomatoes, diced
• 1 jalapeño, seeded and diced
• handful of cilantro, chopped
• 2 tablespoons fresh lime juice (about 2 limes)
• 1 tablespoon red wine vinegar
• 1 tbsp dijon mustard
• 2-3 tablespoons extra virgin olive oil
• 1 avocado, sliced, for garnish

What to do
Put the diced cucumber in a colander, and sprinkle with salt to draw some of the cucumbers moisture out. Gently mix the cukes and salt and allow to sit for 15 minutes or longer. To remove the salt, rinse the cucumber with cold water, and drain on paper towels or a clean kitchen towel.

Place diced onions in a bowl of cold water. By soaking them before adding them to the salad you will remove the stinging bite of the onions and it mellows out the taste a bit. Let them sit for five minutes, before draining and then drying tehm off on paper towels.

Soak the quinoa for 5 min in the cooking pot. (Soaking it will help the quinoa cook evenly, and loosens up any residue of saponin (usually removed in processing), which can give it a bitter taste.)

Stir the quinoa with your hand, and carefully pour off the water using a fine mesh strainer.

Dump the quinoa back into cooking pot, add 1 1/2 cups water & 1/2 tsp salt if desired.

Bring to a boil, and then cover with a tight fitting lid. Immediately turn the heat down to simmer.

Cook for 15 minutes.

Remove quinoa from heat and allow to sit five minutes with the lid on. You will know the quinoa is done when it is tender and translucent; on each grain you will see a little "tail" that is now visible.

Combine and stir the vinegar, lime juice, mustard and olive oil in a bowl. Add the tomatoes, chiles, cucumber and onion, season to taste with salt.

Add the quinoa and cilantro. Toss together, add salt and pepper if needed.

Dish and add a few slices of avocado and extra cilantro, if desired.

Serves six.

Grilled Corn, Avocado and Tomato Salad

Grilled Corn, Avocado and Tomato Salad

I was looking for a light, and bright tasting salad to go with pulled pork sandwiches and beans. Finally I combined the best of a few recipes with corn, tomatoes and avocado. I added lime and rice vinegar to a simple vinegrette and I decided to roast the corn to bring out its sweetness. 

Simple, different and delicious!


Ingredients
2 avocados, chopped or use melon baller
2 cups cherry tomatos, halved or grape tomatoes, whole
6 corn on the cobs, grilled and corn niblets cut off (or can be boiled, or even 2 cups from a can but grilling them will add lots of flavour)
2 limes, juiced
3 tbsp olive oil
1-2 tbsp seasoned rice wine vingar (optional)
1/2 cup chopped cilantro
1/4 cup chopped parsley
salt and pepper to taste


How to grill corn:
Husk the corn and place directly on grill over medium heat. Turn often (every minute or so) until some niblets are slightly blackened and corn is heated through.


What to do:
Set aside 1/4 of chopped avocado.
Mix corn niblets, tomatoes and remaining avocado in large bowl.


Dressing:
In small bowl mash avocado that was set aside.
In another small bowl, juice the limes and add the oil and vinegar. Whisk until combined. Salt and pepper to taste.
Combine the mashed avocado and dressing until creamy and smooth.


Dress Salad:
Add to vegetables.
Add parlsey and cilantro.
Mix and serve.


Enjoy!