Category Archives: SALADS

Israeli chopped vegetable salad

Israeli chopped vegetable salad

This colourful and refreshing summer salad is very popular in Israel, where it is often eaten for breakfast, but it can be enjoyed at any time of the day. This salad lends itself to endless variety: add olives, diced potatoes or beetroot, omit the chilli, vary the herbs or use lime or lemon in place of the vinegar. You can try to use sumac and cinnamon to heighten the flavours. It is interesting that what is known in New York delis as “Israeli salad” is actually “Palestinian rural salad”. Popularized in Israel by the kibbutzim, variations on the basic recipe have been made by the different Jewish communities to immigrate to the country. For example, Jews from India prepare it with the addition of finely chopped ginger and green chili peppers, North African Jews may add preserved lemon peel and cayenne pepper, and Bukharan Jews chop the vegetables extremely finely and use vinegar, without oil, in the dressing. Serve it with nice  slice of garlic bread or toast, or as the salad accompanied by chicken or any other meat.

Summer farro salad

Summer farro salad

Summer farro salad is a really simple recipe that manages to pack in lots of flavor. It pairs equally well with fish, chicken, or pork, but it is also substantial enough to stand on its own. I love the soft crunchiness of the farro as well as its complex, nutty taste. This salad is quite adaptable to your taste, and don’t be afraid to use up ingredients in your fridge. Crumbled goat cheese or feta would be a nice addition, as would pickled shallots, onions, or corn. Farro is a food product composed of the grains of certain wheat species in whole form. The exact definition is debated. It is sold dried and is prepared by cooking in water until soft, but still crunchy (many recommend first soaking overnight). It may be eaten plain, though it is often used as an ingredient in dishes such as salads and soups.

Shrimp and roasted corn salad

Shrimp and roasted corn salad

This is a delicious shrimp and roasted corn  salad that  you will love. The avocado pieces gives a freshness, while roasted bacon gives crispiness. Quite rich, yet healthy salad that can be served in any occasion. Shrimp have high levels of omega-3 fatty acids and low levels of mercury. Usually shrimp is sold whole, though sometimes only the meat of shrimp is marketed. Corn on the cob is a sweet corn cob that has been boiled, steamed, or grilled whole; the kernels are then eaten directly off the cob or cut off. Cooked sweet corn increases levels of ferulic acid, which provides anti-cancer properties.

Grilled chicken and butternut squash salad

Grilled chicken and butternut squash salad

This grilled chicken and butternut squash salad is unique – it pairs hot-off-the-grill chicken and squash with cool, crisp greens. This recipe is also a great way of using up leftover roast chicken and made a quick and easy new dish. This salad is low in calories, it is suitable for the whole family and it can be served as a light lunch or diner. It is ideal for warm summer days.

Watermelon salad with feta cheese

Watermelon salad with feta cheese

Watermelon salad with feta cheese is delicious dish that combines contrasting flavours and textures of sweet and juicy watermelon with salty feta cheese, resulting in a stunning salad that is perfect for the warm summer months. The finest feta cheese should be purchased direct from its brine bath. If it is pre-packaged, it should have some of the brine in the packaging to keep it moist. Feta cheese is best when eaten fresh, so always check the date. If you will not be consuming it immediately, store feta cheese in a brine or milk bath. The milk bath will reduce the saltiness and help keep the cheese moist and mild in flavor. Properly stored in brine or milk and refrigerated, feta cheese will last up to 3 months. Feta cheese is not a candidate for freezing.

Watermelon is unrelated to melon and takes its name from the fact that its fruit’s sweet spongy flesh is 90% water. Watermelons can be round or oblong and tend to be very large. Their hard skins can be striped or mottled, and range from golden yellow to dark green in colour. Their seeded flesh is usually pink or yellow.