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.
So many of you have joined this blog since it was begun back since 10 years ago, that I thought you might enjoy a flashback from the past, more or less the recipe that started it all! Hope you will enjoy this recipe as much as myself and many others have turned to so many times… Thanks for hanging in there my friends! Originally posted March 19, 2011
Rose and Thistle Salad Dressing
Technically, this recipe was stolen from a little restaurant in Kingsville, Ontario, Canada. The restaurant is/was The Rose and Thistle. As a special request was made, I decided to post this one early…let me know how it turns out Bev…
1/3 cup cider vinegar
1 cup salad oil (NOT Olive)
crushed garlic to taste
1/2 tsp dry mustard
1/2 tsp salt
1/3 cup brown sugar
1 T honey
Put into a blender for 1 to 2 minutes. I cheat and pout it in a shaker and shake hard.
Make it ahead as it keeps in the refrigerator for several weeks. It is great on almost any salad, including spinach!
You will have noted that I put the word “wedge” in brackets. Actually I dislike it when I see romain served in wedges. It’s difficult to eat without a fork AND knife. I much prefer to have the romaine torn into smaller parts before it is served. This is true of some restaurant Caesar salads as well. Without a doubt, the highlight of this salad is the ranch dressing, which you can use on almost any salad OR as a simple veggie dip. Of course, you can skip the blue cheese, but why would you? LOL
Romaine Wedge Salad with Bacon and Blue Cheese
1 recipe Homemade Ranch Dressing*
1 tablespoon butter
2 slices sourdough bread cut into ½-inch cube (I did some store-bought croutons in butter and garlic powder)
4 slices thick bacon cut crosswise into thin strips
1 large head romaine lettuce quartered lengthwise into wedges
2 ounces crumbled blue cheese
finely chopped chives optional
1. Melt butter in a large skillet over medium-high heat. Add sourdough cubes; cook and stir until cubes are lightly browned on all sides. Remove from skillet and reserve.
2. Add bacon to same skillet; cook and stir until bacon is crisp. Transfer bacon to paper towel to drain.
3. Carefully rinse and dry romaine wedges, doing your best to keep them intact.OR tear them up
4. Arrange romaine wedges on a platter. Drizzle desired amount of dressing on salad and sprinkle with remaining ingredients. Serve.
*Homemade Ranch Dressing
1 1/2 cups sour cream
1 clove garlic minced
1/4 cup chives finely chopped
1/4 cup parsley finely chopped
milk enough to reach your desired consistency(optional)
Whisk together the sour cream, garlic, parsley and chives. Add milk to reach your desired consistency.
Season to taste with salt and freshly ground black pepper.
Tired of the same old green salads? No lettuce in the house? Greek salad is the answer – minus lettuce, which is not even normally found in a true Greek salad.
Start with a freshmade dressing, refrigerated while you chop up the salad ingredientes. This is one of our new favorites, for sure! And it looks beautiful as well.
You won’t find a better Greek salad anywhere…
Greek Salad and Dressing for Two
1 large clove garlic finely minced
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper to taste
1. Measure all ingredients into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary.
(Alternatively, you may whisk the ingredients together in a bowl, process the ingredients in a mini food processor, or blend them together in a blender.) Store leftovers in a sealed container in the refrigerator; allow to come to room temperature and shake well before using.
1 Roma tomato diced
¼ red onion diced
½ English seedless cucumber large dice
½ red pepper diced
½ cup whole black olives
½ cup crumbled feta cheese
Mix all salad ingredients in a bowl. Toss with dressing and refrigerate 15 minutes.
Stacked Tomato Salad with Black Olive Tapenade and Sweet Basil Dressing
3 pounds ripe tomatoes, (beefsteak, yellow, and heirloom), sliced into 1/2-inch thick rounds
Tapenade, recipe follows*
1-pound goat cheese, thinly sliced (or use Mozzarella, but goat is better)
Fresh basil leaves and sprigs, for layering and for garnish
Sweet Basil Dressing, recipe follows below
Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the goat cheese on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates. For a smaller version, use Roma tomatoes.
Tapenade (Honestly, I buy a small jar at the store…a whole lot easier)
2 cups kalamata or niçoise olives, pitted
3 cloves garlic, peeled, coarsely chopped
5 anchovy fillets
2 tablespoons pine nuts
1/2 cup olive oil
Salt and freshly ground black pepper
Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
Sweet Basil Dressing
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
3/4 cup pure olive oil
Salt and freshly ground black pepper
12 basil leaves, cut into chiffonade (roll the leaves in a little tube shape and slice across the leaves)
Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.
Throw another steak on the BBQ and make this salad tomorrow! This is what you can do when you have a leftover steak. Black refers to the blackened steak and blue refers to the blue cheese dressing which accompanied the finished salad. (Actually we love putting blue cheese on our steaks along with fresh sage.) So here goes…
Just in time for summer, maybe…LOL. This is not your traditional salmon salad. I prefer sockeye when I can get it, but you could use whatever you can find. It will last two days in the refrigerator. I am not a canned tuna fan but you could try it…
10 Minute Canned Salmon Salad
1 package (10 oz) carrot matchsticks* (I used two whole carrots julienned)
3 large bell peppers, thinly sliced
3 oz jar capers, drained**
2 cans (8 oz each) wild salmon
1/4 cup parsley, finely chopped
1/4 tsp salt
Ground black pepper, to taste
2 tbsp mayo
1/4 cup Greek yogurt, plain
2 large avocados, diced
In a large mixing bowl, add carrots, bell peppers and capers. Mash salmon a bit with a fork inside the can and add to the salad.
Add parsley, salt, pepper, mayo, Greek yogurt and gently toss to coat. Add avocado and give a few more stirs. Serve cold.
Store: Refrigerate in an airtight container for up to 2 days.
*A few cups of coarsely shredded carrots would work. **Use any pickled goodies like asparagus, beans, olives etc.
Just in case you are wondering about the difference between a Chef’s Salad and a Cobb Salad, here is what I found in Wikipedia –
A Chef Salad and Cobb Salad both have lettuce, cheese and meats such as bacon, chicken breast, and ham, plus hard boiled eggs. But a Cobb salad usually has a mixture of lettuces, and also has avocado and tomatoes. It was named after Robert Cobb who was the owner of the famous Hollywood Brown Derby and created by his chef in 1937.
1 boneless, skinless chicken breast or leftover baked ham, chopped
3/4 head iceberg lettuce (or salad greens blend)
8 grape tomatoes (I chopped up a Roma tomato)
2 hard-boiled eggs
1 1/2 ounces blue cheese crumbled
3 ounces ranch dressing (or blue cheese dressing) OR Cobb Dressing below*
Preheat oven to 425 degrees F. Lay out bacon strips on a foil-lined baking sheet. Cook for 10-12 minutes or until is crispy. Removed from oven and transfer bacon to a paper towel-lined plate to drain.
Heat grill or a skillet over medium-high heat). Cook chicken, flipping once, for about 3-4 minute per side. Make sure chicken reaches 165 degrees F internal temp and is no longer pink. Remove to a plate to rest. (Substitute chopped ham in place of chicken).
Rinse and dry lettuce, then remove outer leaves and core. Cut into bite-sized pieces and place on a platter or shallow serving bowl.
Rinse and halve tomatoes. Place on top of the lettuce to one side of the bowl. Slice eggs and place next to the tomatoes in a line. Cut avocado in half, remove from skin and then chop or slice. Add next to eggs.
Slice or dice chicken and place on salad next to avocado. Crumble bacon and place next to the chicken/ham. Crumble blue cheese and place next to bacon.
Serve with the ORIGINAL dressing!
Cobb Salad Dressing
1/4 cup water
1/4 cup red wine vinegar
1/4 tsp sugar
1 tsp fresh squeezed lemon juice
2 tsp salt
3/4 tsp black pepper
3/4 tsp Worcestershire sauce
1/4 tsp dry mustard
1 tsp garlic minced
1/4 cup olive oil
3/4 cup salad oil
Place all ingredients in a blend and blend together until well mixed.