Even though the time for fresh lettuce is past because of hotter temperatures, it is still possible to make a wonderful salad from fresh ingredients bought at your local Farmer’s Market, or harvested from your own garden. There are other vegetables that could be added to, or substituted in this recipe, i.e. kohlrabi, turnips, snap peas, onions, broccoli, and also other fresh herbs would do nicely, such as Rosemary, thyme or marjoram. Experiment with what you can source or have on hand and enjoy!
Combine all ingredients, stir gently, cover and refrigerate for at least 1 hour before serving.
Kids love this sweet and savory crunchy carrot salad. It’s a nice alternative to the traditional cabbage slaw. Simple to make and tastes even better after a day to marinate.
Grate the carrots by hand or using the grater attachment on a food processor or mandolin. Toss with the celery, onion, ginger, raisins and apples.
Mix in the homemade mayonnaise (try this [url=”http://eatnourishing.com/recipe/easy-no-fail-mayo/”]easy no-fail mayo recipe[/url]). Season with unrefined sea salt and pepper to taste. Cover and refrigerate at least an hour before serving.
These iced onion rings are best served as a salad alongside any summer barbecue. Cool, crisp and refreshing, they must be served ice cold. Soaking them in ice water reduces their pungent flavor slightly. A part of the allium family, onions are rich in fructo-oligosaccharides which stimulate the growth of bififobacteria and other good bacteria in the gut while suppressing harmful bacteria.
Put the onion rings into a bowl flilled with ice and water. Be sure all the rings are below the water. Place a dish, or something on top to help keep the onion rings submerged if necessary. Chill in the refrigerator for at least 1 hour before serving. Drain and serve immediately.
Thanks to Nourishing Treasure’s mayonnaise recipe (http://eatnourishing.com/recipe/easy-no-fail-mayo/), and also Wardeh’s wonderful lacto-fermented mayonnaise recipe (http://gnowfglins.com/2010/04/02/lacto-fermented-mayonnaise/) from Sustainable Eats, I came up with a hybrid that incorporates extra-virgin coconut oil, but is also lacto-fermented. It is the perfect addition to coleslaw dressing! In the recipe, I only list enough ingredients for this one batch of slaw, but of course you can make more mayo, cover and let it sit out for 7 hours and then refrigerate it to use later. This Slaw is mildly sweet and the addition of shredded coconut makes it very special.
In the small bowl of a food processor, combine the coconut oil, egg yolk, salt, mustard, whey and vinegar.
Turn on the processor and process until the mayonnaise is thoroughly combined and it is nice and smooth and creamy.
In a medium-sized bowl, combine the shredded cabbage, grated carrot, all of the mayonnaise, milk, honey and coconut.
Stir together well; taste to see if you think it might need a little more salt.
Serve immediately or cover and store in the refrigerator.
A fresh spin on the traditional cole slaw. The savory twist in the dressing hightens the sweetness of the cabbage and carrots. Makes a great side to your favorite spring/summer dinner.
In a large bowl, toss the shredded cabbages and carrots.
For the dressing:
In a small bowl add olive oil, mayonnaise, mustard, and lemon juice. Whisk until ingredients are combined.
Pour dressing over cabbage and toss until vegetables are well coated.
A cool dish for a hot day. Great for picnics and BBQ’s when you don’t want to make potato salad again.
Put the frozen peas into a large bowl. Cover with cold water. Let sit until thawed but still cold, about 20 minutes . Drain thoroughly.
Mix together the mayonnaise and yogurt. Mix into the peas until well coated.
Add in the chopped eggs, cheese, ham and onion. Mix thoroughly.
Add in the salt and pepper and mix well.
Refrigerate for at least 2 hours to let the flavors meld.
Really one of my favorite salads. Surprisingly, many people don’t ever try fennel because they have no idea what to do with it, others only know how to braise it. Fennel has a delicate anise flavor which goes really well with the sweet apples. Add in a little bacon and you’ve got yourself one fancy-shmancy salad that’s difficult to stop eating.
Heat a heavy bottomed skillet on low heat. Cook the bacon until done to desired crispiness. It’s important to cook it on low to render out as much of the fat as possible. Remove the bacon and allow to cool before crumbling or dicing. Set aside.
In a small bowl whisk together the bacon fat, mustard and lemon juice. Add a dash of salt. Whisk until the vinaigrette turns pale and an emulsion forms. Set aside.
Cut off the root area of the fennel bulbs and trim off any protruding stems. You can reserve any of the foliage to use as a pretty and edible garnish. Cut the bulbs in half lengthwise and then lay the halves down on the cutting board, cut side down. Thinly slice the bulbs from the top end to the root end. I cheated and used my food processor. Place into a large bowl.
Core and quarter the apples. Thinly slice. Place in large bowl along with fennel.
Drizzle prepared bacon vinaigrette over the apples and fennel. Toss to coat. Garnish with fennel foliage if desired. Serve at room temperature. Not too good refrigerated as the bacon fat solidifies. Ew.
A great way to use cucumbers and radishes in your summer garden.
Divide the cucumbers and radishes evenly between two quart jars.
Add 1 tsp. of pickling spice to each jar.
Combine the water, vinegar, sea salt and sucanat in another jar and stir or shake until the salt and sugar are dissolved completely.
Pour the mixture over the cucumbers and radishes until they are just covered.
Cap the jars and let refrigerate for at least 4 hours.
If you like to consume your veggies raw, this is a great salad for you. The green beans were lightly steamed, but everything else is raw. Next time, because I have young children, I’ll lightly steam the carrots, too. Bursting with flavor, thanks to the lemon and sesame oil. I added the chia seeds for an extra dose of nutrition – chia seeds are high in Omega-3′s.
Trim ends off the green beans and cut in thirds. Julienne the carrots. Place in medium saucepan with 2″ boiling water and cook for 3 minutes. When done, drain hot water, and cover with cold water and some ice. Set aside.
In medium-sized bowl add the apples, celery, cucumber, and onion. Add the green beans and carrots and stir to mix.
In small bowl add the oil, seeds, and lemon juice. Drizzle juice mixture over green apple mixture and stir to coat evenly.
If you prefer not to use truffle salt experiment with other spices like cumin or add more herbs.
Slice the zucchini thinly with a sharp knife or in ribbons with a vegetable peeler.
Slice the fennel very thin with a sharp knife.
Chop up the fennel fronds for a total of 1-2 tablespoons.
Combine all ingredients until the vegetables are coated in oil (start with less oil and increase amount if needed to coat the vegetables).
Serve immediately for a crunchy salad or let marinate in the oil to soften (the time depends on how thin the vegetables were cut).
An easy, classic Mediterranean salad of summer produce dressed up with feta cheese, mint, olive oil and lemon juice.
Toss all ingredients together in a salad bowl. Best eaten fresh, although it keeps in the refrigerator for a day or so.
This salad is inspired by Anita’s Mexican Restaurant in Bakersfield, California. Their authentic dishes are complemented well by their two signature salads. This is one of the two.
Peel and cut the cucumbers into ¼ inch slices. If the cucumber is sizable, cut the rounds in half.
Carefully open the chili. Remove the seeds with a paring knife. The seeds are the hottest part of this little critter. If you like HOT, keep the seeds in. Mince the pepper finely.
Add the pepper and the rest of the ingredients to the cucumbers and toss to thoroughly mix.
Check for salt and pepper.
Allow this salad to sit for as long as an hour for the flavors to blend. But, if you’re like me, these fresh scents will be irresistible and you will consume part of the salad before the rest of dinner is ready.