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Salads

Dinner/ Lunch/ Salads

SALAD EXPLOSION – FLAVOURS OF THE WORLD VEGETABLE SALAD WITH SASSY DRESSING

A lot of salads can be fairly one dimensional when it comes to flavour.

Green leafy stuff and the main ingredient along with a dressing.

I decided to try to think outside the box with this one.

Roast a whole lot of different vegetables but add different herbs and spices to them.

The result…….an explosion of different flavours with every bite.

Add to that a fresh home made and oil free chilli, basil and cucumber dressing to take up to another level again.

Try it out by following my recipe below or substitute with your own fave flavours. I guarantee you won’t be disappointed!

FLAVOURS OF THE WORLD VEGETABLE SALAD WITH SASSY DRESSING

Print Recipe
Serves: 6-8 Cooking Time: 45M

Ingredients

  • SALAD
  • Potatoes cut into small pieces
  • 1 teaspoon of dried rosemary
  • 4 carrots (washed but not peeled)
  • 1 teaspoon of cumin powder
  • 1/2 orange
  • 1 large red capsicum cut into medium sized chunks
  • 1 large green capsicum cut into medium sized chunks
  • 1 bunch of asparagus sliced into one inch pieces
  • 1 teaspoon of Southern American spicy seasoning
  • 1 large zucchini cut in half then sliced into chunky pieces
  • 1 teaspoon of Middle Eastern spice mix
  • 1 small piece of pumpkin cut into small pieces with the skin on
  • 1 teaspoon of dry oregano
  • 1 small punnet of cherry tomatoes
  • 1 teaspoon of cracked black pepper
  • 1 large bag of pre-washed leafy greens lettuce mix
  • CHILLI BASIL CUCUMBER DRESSING
  • Leaves from 1 bunch of fresh basil
  • 1 large cucumber
  • 1/2 a lemon
  • 1/2 long red chilli
  • 2 tablespoons of water
  • 1 pinch of salt

Instructions

1

Prepare all of the vegetables as outlined above ready to cook.

2

Steam the potatoes, carrots and pumpkin pieces for 10 minutes.

3

Cover the following vegetables with the chosen herbs and spices.

4

Potato - rosemary

5

Carrot - cumin and orange juice

6

Pumpkin - oregano

7

Asparagus - Southern American spice mix

8

Zucchini - Middle Eastern spice mix

9

Cherry tomatoes - Cracked black pepper

10

Air fry each vegetable at 180 degrees until cooked. Potatoes take 10-12 minutes while tomatoes and asparagus only need 3-4 minutes.

11

Once all cooked layer on top of a bed of leafy greens lettuce mix. Can be served hot, warm or cold.

12

FOR THE DRESSING

13

Place the basil leaves, cucumber, chilli, salt and lemon juice into a blend.

14

Blend at a high speed for a few minutes until well combined adding a tablespoon of water twice during the process.

15

Pour into a serving dish and place on the table with the salad.

Notes

* The vegetables could alternatively be baked in the oven. * If the dressing is too wet place in a piece of paper towel and squeeze the excess liquid out before pouring out into a serving dish.

Salads

SALAD SEASON IS HERE – YES YOU CAN MAKE FRIENDS WITH THIS SALAD

Spring and summer means we all start to eat more salads right?

Can’t face the prospects of another salad full of tasteless greens unless you slather it with heaps of fatty dressing?

Well it’s time to think again.

Here I have taken a basic classic salad base, spinach leaves and rocket with cucumber and celery. OK time to pimp this salad up.

Add juicy blueberries and super sweet watermelon which provide a great contrast to the earthy green flavours.

Also some raw broccoli florets lightly dusted with chilli flakes for a bit of bite and again more contrast.

I added some Oliana plant based feta then dressed the salad with the light and tasty Dr Fuhrman’s Pomegranate Balsamic Vinegar.

Delicious!

WATERMELON, BLUEBERRY AND GREENS SALAD

Print Recipe
Serves: 1 Cooking Time: 3M

Ingredients

  • Spinach leaves
  • Rocket
  • Cucumber
  • Celery
  • Broccoli florets
  • Dried chilli flakes
  • Blueberries
  • Watermelon
  • Oliana feta
  • Pomegranate balsamic vinegar

Instructions

1

In a dish or plate, layer with salad leaves, cucumber and celery.

2

Add the broccoli, watermelon and blueberries.

3

Diced the plant based feta and sprinkle over the salad.

4

Garnish with the pomegranate balsamic vinegar.

Dinner/ Lunch/ Salads

LET THE BBQ’s BEGIN – CHAR GRILLED VEGETABLE SALAD

Spring has sprung at my place which means the start of BBQ time.

This is one of my favourite ways to eat delicious wholefoods. They cheap to buy or easy to grow, simple to prepare and super tasty. Best of all you are eating a bowl of nutrition.

I added a bit of spice with Naked Byron Foods vegan chipotle mayonnaise, which is made with aquafaba.

Print Recipe
Serves: 2 large Cooking Time: 20 minutes

Ingredients

  • 1 x large sweet potato
  • 2 x fresh corn cobs
  • 2 x eggplants
  • 5 x medium mushrooms
  • 2 x brown onions
  • 3 x tomatoes
  • Salad leaves
  • 2 tablespoons of Naked Byron Foods vegan chipotle mayonnaise

Instructions

1

Slice up the sweet potato into rough pieces. Place in the microwave on high for three minutes.

2

Prepare the other vegetables (cut, slice and season as desired)

3

Turn on the BBQ and allow to heat up for a few minutes.

4

Cook the vegetables in the following order:

5

- Sweet potato;

6

- Corn;

7

- Eggplant;

8

- Onion;

9

- Mushroom; and

10

- Tomato.

11

Layer two bowls with a generous amount of salad greens.

12

Add char-grilled vegetables.

13

Dress with vegan chipotle mayonnaise.

Lunch/ Salads

GREEN AND GOLD AUSSIE SALAD

I gathered up some things from my garden to make a salad for lunch.

As it turned out most were green or yellow (gold) so here is my Green and gold Aussie Salad.

Green and Gold Aussie Salad

Print Recipe
Serves: 1 Cooking Time: 15M

Ingredients

  • Iceberg lettuce leaves
  • Spinach leaves
  • Rocket leaves
  • Kale leaves
  • 1 large mushroom
  • 3 low acid yellow tomatoes
  • 1 large yellow squash
  • 1 small Lebanese cucumber
  • 1 small handful of pitted Kalamata olives
  • 1/2 avocado
  • 1 tablespoon of pumpkin seeds
  • 1 shake of dried thyme bottle
  • 4 shakes of smoked herb seasoning
  • 2 tablespoons of plant based mayonnaise
  • 1 handful of pomegranate seeds

Instructions

1

Rinse large mushroom and pat dry with paper towel and sprinkle thyme on the mushroom.

2

Cut yellow squash into quarters and sprinkle with smoked herb seasoning.

3

Place the mushroom, yellow squash and yellow tomatoes into an air fryer or oven at 180 degrees celsius for 15 minutes.

4

While the above is cooking prepare the rest of the green salad ingredients and assemble on a plate.

5

Mix the mayonnaise and the pomegranate seeds and blend for 30 seconds.

6

Once the air fried or baked vegetables have cooked you can set aside until they cool down or serve warm to hot. Cut them up into bite size pieces and add to the salad.

7

Garnish with pumpkin seeds and olives then apply the dressing.

Dinner/ Lunch/ Salads

ROAST VEGGIE SALAD WITH CHICKPEAS AND BEETROOT

The best salad I’ve ever made!!! Yes the best salad I’ve ever made!!!

ROAST VEGGIE SALAD WITH CHICKPEAS AND BEETROOT

Print Recipe

Ingredients

  • Oven roasted garlic and thyme field mushroom
  • Oven roasted tomato
  • Spinach leaves and rocket
  • Chick peas
  • Beetroot
  • Smoked pumpkin seeds
  • Air fried Mediterranean spiced - red capsicum - green capsicum - carrot - Zucchini
  • Air fried Rosemary flavoured - salted eggplant pieces

Instructions

1

Cook the baked and air fried vegetables.

2

Prepare other ingredients.

3

Plate up and garnish with Vegenaise.