Hopefully, you are still able to get fresh asparagus where you are! This makes a wonderful summer salad side dish and is fairly easy to prepare. We enjoy edit with a great hamburger and potato salad. There’s very little prep involved too. Follow the asparagus directions as shown and do not overcook it.
Asparagus Salad COLD
1 large hard-boiled egg (peeled and sliced)
1 2/3 cups chopped asparagus
2 slices cooked and crumbled center cut bacon (check labels for Whole30)
1/2 tsp Dijon mustard (check label for Whole30)
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch salt and pepper (to taste)
1. Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Setaside OR place asparagus stocks, trimmed, in a microwave dish and microwave on high for 2 to 3 minutes, Drain!
2. In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.
3. Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!
A day late this week, as we just returned from vacation in Ontario, Canada. While there we had this wonderful salad in a Serbian restaurant. In researching, I came to see the same recipe listed as Croatian, Bulgarian, Macedonian, etc. Nevertheless, it was great. It is important to dice the vegetables as indicated. If not, you may think you are making a Greek salad as the ingredients are very similar without the black olives!
1 large beefsteak tomato about or the same amount of regular tomatoes
3 mini cucumbers each about 15 cm/ 6 inches long or a regular long cucumber
3 bell peppers red, yellow and green
1 medium onion red or white
1 handful fresh parsley
3 tablespoons sunflower oil
2 tablespoons red wine vinegar to taste
1 cup feta cheese
fine sea salt and freshly ground black pepper
1. Chop the tomatoes into cubes. Halve and chop the mini cucumbers. If using a large cucumber, remove the seeds with a tablespoon. Chop the bell peppers. Finely chop the onion and the parsley.
2. Mix all the vegetables in a large bowl.
3. Dressing: whisk together the sunflower oil, red wine vinegar, fine sea salt, and pepper. Add to the salad and stir.
4. Crumble the creamy feta on top of the salad. Sprinkle cheese on the salad or mash it with a fork and smear on top of the salad. You can also crumble it and stir it into the salad.
5. Adjust the taste with salt and pepper and more vinegar, if you like it.
Many restaurants offer crabmeat dishes, but in reality, what they are calling crabmeat is actually Alaskan pollock, aka surimi.. “So what is surimi?”, you ask.
Surimi is a minced fish paste, made from a cheap fish in abundant supply, usually Alaskan pollock, frequently mixed with sugar and sorbitol, a sweetener.
I actually like using surimi due to the fact that it is much cheaper than the real crab meat! I recently bought a large package of surimi sticks at Costco. I sometimes eat a stick just because it tastes so great. Having bought so much of it, I decided to make this salad for lunch.
Crab Salad (Surimi)
1 pound imitation crab meat flaked style, or sticks cut into slices
1/2 cup celery finely chopped
3 tablespoons red onion finely chopped
1/2 teaspoon Old Bay seasoning
2 teaspoons lemon juice
salt and pepper to taste
1/2 cup mayonnaise
1 1/2 tablespoons fresh dill chopped, plus more for garnish
Add all of the ingredients to a large bowl. Stir gently to combine.
Serve immediately, or cover and chill for up to 2 days.
Sprinkle with additional chopped dill for garnish if desired.
This time of year we see many snowbirds returning north and a flurry of activities involving them – thus this post is a little late! At one such dinner, we were served a salad very similar to this one at our friends’ home here. Searching Pinterest, I happened on this one which I think is very comparable to that one with friends. I would add the dressing an hour or so before serving and possibly hold back on some of the feta cheese until plating…NOTE that I always chill my salad plates in the freezer an hour or so before plating.
Watermelon, Tomato and Feta Salad
5 cups watermelon, cubed
1 cup cherry tomatoes, quartered
3/4 cup crumbled feta
fresh mint + basil leaves
1 lemon, juiced
3 tbsp honey
1. Cut up watermelon and tomatoes and add to a large bowl
2. Add fresh mint and basil leaves.
3. Top with crumbled feta cheese.
4. In a small bowl whisk lemon juice and honey. Pour over the salad and serve.
Since we are back trying to shed some pre-Christmas pounds/kilos, I find we are eating more salads. This one is very similar to a well known Italian restaurant chain in the US! It’s fresh and very tasty, as well as filling.
Italian Romaine Salad 204 caloriesper serving
1 head romaine lettuce or 2 small romaine hearts, roughly chopped
It’s the weekend and BBQ time and or light lunch/dinner. Prepare this tangy coleslaw early, refrigerate and you are all set. Try some of the add-ons to stretch the recipe. For a faster prep, buy the already shredded coleslaw at your favourite market!
For the Slaw:
1 head cabbage, shredded; or about 1 1/2 to 2 pounds of packaged shredded coleslaw mix
1 medium red onion, quartered and thinly sliced
For the Dressing:
1 cup vinegar
2/3 cup vegetable oil
1 cup sugarto taste (actually 1/2 cup is sufficient)
1 teaspoon kosher salt
1 teaspoon dry mustard
1 teaspoon celery seeds
Combine shredded cabbage or coleslaw mix with the sliced onion in a large bowl.
Combine the dressing ingredients in a saucepan and bring to a boil. Remove from the stove.
Pour the hot dressing over the cabbage and toss well to coat.
Cool the coleslaw slightly, cover, and then refrigerate until serving time.
If you have a nearby Costco, they usually carry Norwegian smoked salmon (the one with three rows of different smoked salmon). This comes in handy for pizzas, pastas, quiche, etc. You can buy “ponzu” soy, but I prefer making this dressing as shown. In place of the arugula I used baby romaine as a bed for the salmon.
Salmon & Avocado Salad with Japanese Ponzu Dressing
8 oz. smoked salmon – thinly sliced
Large handful of wild arugulas
2 avocados – diced
1 English cucumber – cut in rounds and halved
Homemade Ponzu Dressing:
3 tbsp olive oil
1 tbsp toasted sesame oil
2 tbsp lemon juice or lime juice (or a combination)
1 tbsp rice vinegar
1 tsp honey
2 tsp low sodium soy sauce or tamari
1/2 tsp of chili pepper flakes
1. In a large salad bowl, combine the ingredients for the ponzu dressing, and whisk well.
2. Add in the arugula, avocado, and cucumbers. Give it a good toss. Add in the smoked salmon and lightly toss again. Taste and adjust any seasonings if needed. Enjoy immediately!
Great anyday salad, but perfect for a day of NO COOKING, like Saturday or Sunday! And you know we enjoy Thai food whenever we get to our favourite restaurant in nearby Baca. It is a quick and easy salad that even the kids could make if you supervise their cutting! Personally, I used my mandoline.
This salad tasted so good even with regular cucumbers (seeds and all) and I enjoyed it so much that I forgot to get a real picture before it was GONE!
I replaced the red chile pepper with a bit of finely diced red pepper but still used the red pepper flakes for a little heat.
Thai Cucumber Salad
1/3 cup rice vinegar
1 tsp sugar
1 tsp sesame oil
1 red Thai chile pepper, finely chopped (optional)
1 large cucumber, spiralized or sliced
2 shallots, finely diced
1/4 tsp red pepper flakes, or to taste
1. Combine rice vinegar, sugar, sesame oil and red Thai chile pepper in a small bowl. Mix well.
2. In another small bowl, combine cucumber, shallots and red pepper flakes. Mix well.
3. Pour liquid mixture over cucumber mixture. Toss until cucumbers are coated well. Place in fridge until ready to serve.
Another hot day in Yucatan and time for a cold dinner of salads. Previously I shared 10 Minute Canned Salmon Salad (May 31,2020) and also Chilled Asparagus Salad (last week). Here I am adding an easy Vietnamese Noodle Salad with garnishes of jicama, carrot sticks, cherry tomatoes and black olives. The “noodles” are actually rice vermicelli which is readily available in most grocery stores where pasta or Asian foods are displayed. It made a great looking salad bowl! (I took this photo before I added the tomatoes) LOL.
The “salads” can easily be made ahead and assembled as shown when lunch or dinner calls.
Vietnamese Noodle Salad
12 ounces thin Asian vermicelli noodles
2 carrots shredded
2 cucumbers seeded and shredded
4 green onion chopped
1 1/2 cups fresh bean sproutsOPTIONAL
1/3 cup chopped cilantroOPTIONAL
1/2 cup fish sauce
1/2 cup seasoned rice vinegar
3 tablespoons sugar
2 cloves garlic pressed or minced
1/4 teaspoon crushed red pepper
1. Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
2. In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.