Posts Tagged ‘Salad’

I just love the combination of Black Beans, Mango, Red Onion & Coriander, together they make magic – but with the addition of Avocado & Lime you have a real masterpiece! Quinoa is a staple in my kitchen, I try to eat this complete-protein grain atleast 2-3 times a week so I’m always looking to create new dishes with it. The name of this Salad comes from one they serve at my favourite Vegetarian Restaurant here in Hong Kong, but the recipe is based on the one in Veganomicon: The Ultimate Vegan Cookbook. This meal is a nutrient dynamo that you can either enjoy as is, or pop in a wrap – which is how I like to have it…

Ingredients: (about 4 servings)

1 cup Quinoa

2 cups Water

1/2 can Black Beans, drained & rinsed

1/2 large Mango, peeled and cut into small dice

1/2 Red Onion, diced

1/2 Red Pepper, diced

1/4 Cucumber, diced (optional)

half an Avacodo, cut into cubes

handful of fresh Coriander, chopped

juice of 1 Lime (I use Calamansi)

dash of Red Wine Vinegar

1 Tblsp. Olive Oil

Tortillas – if desired (I use Spelt or GF)



Bring Water & Quinoa to a boil in a small pot, once boiling lower heat to a simmer and cook for 15 mins. until water absorbed. Remove from heat, fluff with a fork and set aside to cool.

– Combine Salad ingredients in a large bowl, except Avocado. Mix Lime Juice, Vinegar and Olive Oil in a jar, add to the Salad & Quinoa and stir to combine. Gently fold in the Avocado. Can be eaten at room temperature or chilled. Serve in Tortillas if desired.



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I decided to make this traditional dish gluten-free by exchanging Quinoa for the usual Bulgur Wheat, an idea I got from the book The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes. For those of you who have not discovered Quinoa yet: it’s an ancient grain who’s consumtion goes as far back as the Incas, and it has the rare property of being a complete plant protein! The Holy Grail for Vegans & Vegetarians…Make sure you rinse it first, to get rid of the bitter coating, though. This Salad is tasty & refreshing – perfect for a light Summer meal.

Ingredients: (about 4 side servings)

1 cup rinsed Quinoa

2 cups Water

1 cup chopped Cherry Tomatoes

1 cup chopped Cucumber

1/2 chopped Red Bellpepper

1/4 Red Onion, sliced thinly and chopped

handful of chopped Spring Onion

bunch of Fresh Mint, minced

bunch of Fresh Parsley, minced

juice of fresh Lime/Lemon

Olive Oil

Salt & Pepper as needed



Boil the Water and Quinoa in a saucepan, lower heat to a simmer and cover with lid. Let cook 12-14 mins. until Water absorbed and Quinoa ‘tails’ visible. Drain & allow to cool.

– Place all Salad ingredients in a large bowl, except Lime juice & Olive Oil. Add Quinoa to bowl and toss to combine. Add Dressing, toss again. Season & chill before serving.

*Tastes of Summer….

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When I found these little babies at an Organic Shop out of town, I knew they would be wasted if they were mixed with anything else – so I decided to make the perfect Tomato Salad to showcase their sweetness. According to Jamie Oliver, for sweet Cherry Tomatoes you need to put them in a colander after cutting, sprinkle with a bit of Salt and leave them to drain. The Salt draws out the excess moisture and drains off – apparently this method brings out their flavour…It seems to have worked, because these Tomatoes tasted like heaven!


2 cups of mixed, organic Cherry Tomatoes, chopped (some cut horizontally, others vertically)

1/2 Red Onion, diced finely

1 large clove of Garlic, minced

a few fresh Basil leaves, chopped finely


1 Tblsp. Red Wine Vinegar

1/2 Tblsp. Balsamic Vinegar

2-3 Tblsp. Olive Oil

1 tsp. Pesto (optional)



Place chopped Tomatoes in a colander and sprinkle with Salt. Leave to drain over sink or bowl for atleast 15 minutes.

– Once drained, place Tomatoes, Onion, Garlic and Basil in a bowl.

– Shake Dressing ingredients in a jar, and pour over Tomato mixture. Allow to sit for a few minutes before serving.

* Pesto recipe coming soon…

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Summer is here, which means ridiculously hot & humid weather in HK and a craving for Salads…These Lentils are like gold to me – for some reason they are incredibly hard to come buy, but seriously worth the effort to hunt for as they are delicious! They have a wonderfully distinct flavour, almost tea-like, and they retain their shape so they’re great for Salads. My local supermarket has stopped stocking them, so I was delighted to find them in another organic shop out of town – but it was their last bag, and they won’t have again until sometime in August. I’ve used half the bag already, so I better go easy on them! No more sharing with the meat-eating boyfriend…


half Red Onion, diced

1 clove Garlic, minced

1 large Carrot, diced

1 medium Beetroot, diced

1 tsp. dried Herbes de Provence (or Thyme/Tarragon/Oregano)

Olive Oil

squeeze of Lemon Juice

1 cup French Puy Lentils (or other Green Lentils)

2 cups Water

1/4 Cucumber, diced

1/2 Yellow Bellpepper, diced

2 Tblsp. Parsely, chopped


1 1/2 Tblsp. White Wine Vinegar

1 tsp. Mustard

3 Tblsp. Olive Oil

1/2 tsp. dried Tarragon

Baby Spinach



Set oven to 200C/400F, and line a baking tray with foil. Mix together Onion, Garlic, Carrot, Beetroot, Herbs, Lemon Juice & Olive Oil and arrange on tray. Bake for 20-30mins. or until Beetroot & Carrot cooked through. Remove and allow to cool.

– Meanwhile, bring water to a boil and add Lentils. Cook around 30 mins, until al dente. Rinse with cold water and drain.

– Add Roast Veggies, Cucumber, Yellow Pepper & Lentils to a large bowl. Combine Dressing ingredients in a jar and shake to combine. Pour over Salad, and fold in chopped Parsley.

– Serve on a bed of fresh, baby Spinach*

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This Salad contains basic ingredients, the typical fare found in a Greek Salad – but it’s the dressing that elevates it to another level! In place of the usual Feta I used my Soy version that I still had from the States, but if you don’t have that on hand then Firm Tofu, marinated in Lemon Juice & Herbs, should do the trick. If you want to turn this into a dinner (like I did), then wrap it up with some Avo in Tortillas – Mmmm…Warning: You WILL have Garlic Breath after this!

Ingredients: (adapted from Skinny Bitch in the Kitch: Kick-Ass Recipes for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!)

2 cups shredded Romaine Lettuce

equal amounts of:


  Cherry Tomatoes

  Red Pepper

handful of Kalamata Olives, de-pitted

1/4 Red Onion, thinly sliced

1/2 cup Soy Feta/Marinated Firm Tofu

1 Tblsp. Pine Nuts


1 Tblsp. Red Wine Vinegar

2 cloves Garlic, minced (or 1 big clove)

1 tsp. Mustard

2 Tblsp. Olive Oil

1/2 tsp. dried Basil

1/4 tsp. dried Thyme

pinch of Salt

dash of Black Pepper



– Chop Salad vegetables into bite-sized pieces and place in large Salad bowl, along with Romaine Lettuce.

Sprinkle with Olives, sliced Red Onion and Pine nuts, and crumble Feta/Tofu over the top.

– In a jar, mix Dressing ingredients and shake with lid on until combined. Pour over Salad, and serve with Toasted Pitas.

(about 4 servings)

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Asian Slaw…

When I was younger i used to hate coleslaw, with all that mayonnaise! This slaw is nothing like that…I’ve added Sesame Seeds, Edamame & Wasabe Paste to give it an Asian twist. The Lemon-Lime dressing replaces the usual Mayo combo, making it a refreshing salad, or you could jazz it up with the second option: Miso Dressing. It’s a great way to eat your cabbage – which is very, very good for you!  My Avocado wasn’t ripe enough, but be sure not to leave it out in yours when you make this. To turn this salad into a meal, I often add Smoked Tofu = Delightful…


1 Large Carrot, julienned

3-4 Napa Cabbage (white) leaves, shredded

handful of shredded Red Cabbage

2 Celery Stalks, julienned

1/4 Onion, julienned

handful of Bean sprouts, halved

1/4 cup Frozen Edamame beans, defrosted

1/2 Avocado, diced

sprinkle of Black Sesame Seeds

1 Tblsp. chopped, fresh Coriander

Smoked Tofu, cubed (optional)



juice of 1 Lime

juice of 1/2 Lemon

Olive Oil (equal amount to lemon/lime juice)

1/2 tsp. Wasabi Paste

dash Sesame Oil

1 tsp. Soy Sauce (optional)



1 Tblsp. Brown Rice Vineagar

1 Tblsp. Tamari/Soy Sauce

1 tsp. White Miso paste

1/2 tsp. Wasabi Paste

dash of Sesame Oil

dash of Agave Syrup

1-2 Tblsp. Olive Oil




Place all ingredients in bowl, adding Avocado and Coriander last. Mix Dressing in a jar or small bowl, and pour over Salad. Gently combine. Let sit for a few minutes for flavours to blend.

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This is a Salad based on a favourite I get from one of my regular Deli haunts, it’s perfect for a Summer lunch when you want something cool but still filling. Or it could be served as a Side Salad (with roasted veg or stirfried Tofu)…Don’t be afraid of the the long list of ingredients – i tend to add as many vegetables as i can to make it a hearty, nutritious meal. As long as you put in some seeds or nuts for crunch, and some dried cranberries for a bit of sweetness, then you can just add any salad vegetables you prefer – the fresh herbs are a tasty addition, though. I didn’t have any ripe Avo’s on hand, but if you have one then I would definately recommend adding it for some creaminess!


1 1/2 cups Wild Rice (I use Lundberg Wild Blend)

3 cups Water

1/2 cup Brown Mushrooms, chopped

1/2 cup Baby Asparagus, cut into chunks

1/2 Red Onion, thinly sliced

1/2 Red Pepper, chopped

1/2 Yellow Pepper, chopped

handful of Spinach, roughly chopped

1/2 Cucumber, diced

2 Tblsp. Sundried Tomatoes, chopped

2 Tblsp. Olives, chopped

sprinkle of  Sunflower Seeds

handful of Dried Cranberries, chopped

2 Tblsp. Parsley, chopped


1 clove Garlic, minced

2 – 3 leaves Basil, chopped

2 Tblsp. Redwine Vinegar

1 Tblsp. Balsamic Vinegar

2 -3 Tblsp. Olive Oil

Salt & Pepper (as desired)



– Bring Wild Rice and Water to a boil and follow cooking instructions for the Rice (usually cook 50 mins. covered). Prepare the rest of the ingredients while Rice is cooking.

– Soak Red Onion strips in boiling water to soften up and make the flavour less potent.

– Cook Asparagus in a little bit of water in a pan on stove for about 1 min. until bright green, then drain and blast with cold water.

– Fry mushrooms in a little oil, until they release all their liquid, but are still firm.

– For the dressing, place Garlic, Vinegars, Oil, Basil, Salt & Pepper in a jar and shake ’till combined. Set aside.

– Place cooked Rice in a colander, and rinse with cold water until cooled. Drain, and pour into a large Salad bowl.

– Add the rest of the ingredients, drizzle dressing over and mix everything together with salad servers until combined.


*Should make 4 servings, but you might not want to share….

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