salad
Leftover Salmon Salad
01/04/10
I made salmon for New Year's Eve, but was left with a lot left over. The wild sockeye salmon was on sale when I went to the store so I knowingly bought more than I needed. In addition, since everyone was coughing, sneezing, aching, and not getting any rest, our appetites were not up to par. Voila! Lots of leftovers.
Leftover fish is the most perishable. If I do not eat it in a few days, it's toast. So I whipped up this delish salad to top on greens, eat with crackers, or mound between two slices of bread for a scrumptious sandwich.
My salmon was cooked with asian flavors so I continued that theme with my salad. The spices could definitely be tweaked to taste. (I just happen to love ginger.) Also, if you have some leftover tuna or tilapia, use that instead. Although, salmon keeps making everyone's top ten super food lists so I highly recommend choosing the pink stuff. If you have no leftovers at all, use some canned salmon. The smoked variety is wonderful.
Ingredients List:
1 cup finely diced celery
1/2 cup finely diced red pepper
1/4 to 1/2 cup sliced green onions
1 lb leftover wild salmon
2-3 tablespoons lemon juice
2-3 tablespoons Braggs aminos or soy sauce
1 teaspoon ground ginger
1 tablespoon black sesame seeds
1/4 to 1/2 mayonaise (optional)
Shred your salmon into small pieces. Add the vegetables and mix well. Add lemon juice, and remaining ingredients. Mix well. Serve on a bed of greens or on some toasty whole grain bread. Enjoy!
Living a life of personal balance, moderation, education, and connection.
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Garbanzo and Dill Salad for Lunch
11/10/09 Filed in: Salads
A while back I discovered Mock Tuna Salad, and I fell in love.( I am steering away from tuna due to issues of heavy metals found in large fish.) I use to make real tuna salad 2 or 3 times a week. I had a few tried and true versions of tuna salad, but I had a tendency to experiment with whatever was in the fridge. Oh who are we kidding, I always experiement with whatever is in the fridge. This is probably my husband's biggest frustration, as he likes me to repeat stuff he enjoyed. The problem is not, that I do not try to do just that. However, I don't always remember what went into the last version. (Lucky for my husband, this blog, is helping me record all the "good" versions of old favorites!)
So back to the garnazo salad....... After I made the mock tuna by Happy Herbivore a few times to rave reviews, it was up for interpretation! I couldn't believe how close to tuna fish her mock tuna tasted. I figured that the garbanzos would be a good base for a few of my other favorites like curry chicken salad (will post later) and chicken dill salad.
Start with a can of garbanzo beans that have been drained and rinsed. Using a potato masher or a fork, mash up the beans until they are broken but not completely mashed. Your goal is to release enough of the starchy middles to hold the salad together but still be able to recognize what you are eating. You can hand chop your carrot and celery or whip them in a food processor. If you have vegetable adverse eaters I reccommend whirling them in the food processor so they will blend into the mix. This is how I started to sneak spinach into a many foods for my husband. Add all the remaining ingredients and mix.
Ingredient List:
1 15oz can of garbanzo beans
1 or 2 stalks celery chopped
1 medium sized carrot chopped
1/4 cup chopped red onion
1/4 cup fresh dill chopped
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
1 tablespoon dijon mustard
2 tablespoons mayonaise
Serve however you normally eat salad; in a wrap, on a bed of greens, on some toasty bread, or as in the picture above, with a half avocado from your tree! Enjoy!
Living a life of personal balance, moderation, education, and connection.
Jicama Salad with Avocado Dill Dressing for Meatless Monday
11/02/09 Filed in: Salads
So I have a new toy, a mandolin slicer. I purchased this over the weekend at William Sonoma. I know what you are thinking...all hoity toity shopping at William Sonoma, but it was the best quality mandolin for the the best price that I could find in our fair city. It is made by OXO Good Grips and was only $39.95.
And I have a new vegetable, the jicama (hee-ca-ma.) The jicama is a vine native to Mexico and also called a Mexican turnip. Jicama belongs to the legume family. The harevested vegetable is a tuber and can grow up to 50 pounds. It is brown and has a papery skin, while white inside resembling potato. The jicama is lightly sweet and crispy and most often used in salads. Jicama is a great source of vitamin C.
For the salad, slice all the salad veggies juliene style so that your salad will resemble slaw. I used my new toy for the jicama and the cucumber. I am still getting use to this new-fangled gadget, but I think they came out great.
The rest of the veggies I sliced the old fashioned way, with a knief. I also chose to saute my onions briefly to bring out the sweetness of the onion. (I am also carting this salad off to work and I do not want to offend the general public with any kind of onion breath.) I sectioned the grapefruit and added that at the end.
Hint: A great way to quickly slice spinach is to take a handful and roll it up like a cigar. Then just slice it with a sharp knief and it comes out beautifully.
For the dressing, just combine all the ingredients in a food processor or blender. If you find the dressing too thick, add some water till you find the right consistency for your taste.
Add the two together and you have a light and refreshing salad. Enjoy!
Ingredient's list for salad:
1/2 jicama
1/2 yellow pepper
1/2 red pepper
2 carrots
1/2 red onion
1/2 seedless cucumber
2 cups baby spinach
1 grapefruit sectioned
Ingredients list for dressing:
1 Florida avocado or two Haas avocados
1/4 cup chopped fresh dill
juice of one lime
juice of one grapefruit
pinch of salt
pepper to taste
Living a life of personal balance, moderation, education, and connection.
And I have a new vegetable, the jicama (hee-ca-ma.) The jicama is a vine native to Mexico and also called a Mexican turnip. Jicama belongs to the legume family. The harevested vegetable is a tuber and can grow up to 50 pounds. It is brown and has a papery skin, while white inside resembling potato. The jicama is lightly sweet and crispy and most often used in salads. Jicama is a great source of vitamin C.
For the salad, slice all the salad veggies juliene style so that your salad will resemble slaw. I used my new toy for the jicama and the cucumber. I am still getting use to this new-fangled gadget, but I think they came out great.
The rest of the veggies I sliced the old fashioned way, with a knief. I also chose to saute my onions briefly to bring out the sweetness of the onion. (I am also carting this salad off to work and I do not want to offend the general public with any kind of onion breath.) I sectioned the grapefruit and added that at the end.
Hint: A great way to quickly slice spinach is to take a handful and roll it up like a cigar. Then just slice it with a sharp knief and it comes out beautifully.
For the dressing, just combine all the ingredients in a food processor or blender. If you find the dressing too thick, add some water till you find the right consistency for your taste.
Add the two together and you have a light and refreshing salad. Enjoy!
Ingredient's list for salad:
1/2 jicama
1/2 yellow pepper
1/2 red pepper
2 carrots
1/2 red onion
1/2 seedless cucumber
2 cups baby spinach
1 grapefruit sectioned
Ingredients list for dressing:
1 Florida avocado or two Haas avocados
1/4 cup chopped fresh dill
juice of one lime
juice of one grapefruit
pinch of salt
pepper to taste
Living a life of personal balance, moderation, education, and connection.