I know that it’s been beyond a long time (how about eons?) since I have posted on my blog. I am truly afraid to think about how much traveling I have done since the beginning of May. I know that in July I was home for a total of 7 days (and here I am heading off to Oregon to present pressure cooking and more at The Mother Earth News Fair).
However because Food Guru Ariel nailed me down and we set a date much earlier in the year, I managed to get together some summer salads and we worked together on shooting the video that you will see here.
But what good would the video be without the recipes that accompany it? So here they are:
Balsamic Strawberry Dressing for Sweet Summer Super Salad
Balsamic Strawberry Dressing
Makes about 1 cup
Some people don’t like the combination of fruit and vegetables but I find the flavor of the sweet, tangy and bitter light and delicious. Use really tasty berries, it makes all the difference. If you want a bit more flavor contrast, add a few chopped salty olives or capers.
¾ -1 cup strawberries or raspberries
2 tablespoons raspberry or other fruit vinegar
1 tablespoon regular or golden balsamic vinegar
2 tablespoons water or broth, or oil substitute for salad dressing
2 teaspoons agave or other sweetener
2 teaspoons Dijon mustard
Freshly ground pepper, to taste
Blend well in a small food processor or blender.
4 cups mixed lettuce
2 cups arugula or other bitter greens
1/4 cup sliced onions or green onions, use white and green
1 cup summer stone fruit (peaches, apricots, plums, nectarines), sliced
1 small avocado, cut into 12 slices
3 tablespoons toasted sunflower seeds, for garnish
3 tablespoons raspberries or strawberries, for garnish
Combine all dressing ingredients in a small food processor or blender. Puree until well combined.
Combine the lettuce, arugula and onions. Mix with the dressing and arrange on a large platter or individual plates.
Place the fruit and avocado on top. Garnish with the sunflower seeds and raspberries or strawberries.
From The New Fast Food by Jill Nussinow, MS, RD
Moroccan Carrot Salad
Turn carrots into something special by using herbs and spices. This gives carrot salad a big upgrade. You can use aquafaba (chickpea juice) or extra virgin olive oil – it’s your choice.
2 cups shredded carrots
¼ cup currants
¼ cup chopped mint leaves
¼ cup chopped parsley leaves
2 tablespoons chopped cilantro leaves
½ teaspoon each ground cumin and ground coriander
¼ teaspoon smoked paprika
¼ teaspoon ground cinnamon
1/8 teaspoon black pepper
¼ teaspoon sea salt
¼ cup aquafaba (bean juice or cooking liquid) or extra virgin olive oil
2 tablespoons lemon juice
Zest of 1 lemon
Whisk together aquafaba or olive oil, lemon juice, and lemon zest in a small bowl. Set aside.
In large bowl, combine carrots, currants, mint, parsley, cilantro, black pepper, and sea salt. Toss to mix.
These recipes work well in the summer when it’s hot or anytime at all when you just feel like eating salad. One of my “food rules” is to eat a large salad every day. I think that it contributes to better health, and if you know me, you know that is what I am about – better health for everyone.