The weather and seasons dictate what I like to cook and eat. My winters are filled with soups, stews, curries and pastas. But when the weather gets warmer I like to turn to lighter fare, and nothing beats a fresh, crisp salad. These are a few of my favourites.
Spicy Peanut Butter Quinoa Salad
This recipe comes from Vegangela and is great either warm or cold. I love peanut butter anything- chocolate, dipping sauce, noodles…the possibilities are endless and delicious! I sometimes add tofu to this salad, and a few drops of Sriracha to the sauce.
Endive & Arugula Salad with Apple, Blue Cheese and Walnuts
This salad is great as a starter, side, or main. Endive can be a bit bitter, but the sweet tartness of the apple and creaminess of the blue cheese create a perfectly balanced dish.
– 3 small heads of endive chopped
– 2 cups arugula
– 1-2 granny smith apple chopped
– 1/3 cup walnuts
-1/3 cup crumbled blue cheese
– 1/2 cup olive oil
– 3 tablespoons white wine vinegar
– 1 tablespoon dijon mustard
– Salt and Pepper
Combine first 5 ingredients in a bowl. Combine last 4 ingredients in separate bowl then drizzle into first bowl. Stir to combine.
Grilled Corn Salad
I know summer has arrived when my mum makes this salad. Cilantro is one of my favourite ingredients and it makes this salad.
– 4 Cobs grilled corn
– 1 purple onion chopped
– 1 pint cherry tomatoes, chopped
-1 can black beans
– 1/2 cup cilantro chopped
– 1-2 tablespoons jarred jalapenos chopped
– 1/2 cup olive oil
– 2 tablespoons lime juice
– 1/2 tablespoons honey
– salt and pepper
Combine first 6 ingredients in a large bowl. Combine last 4 ingredients in a separate small bowl and drizzle into first bowl. Stir to combine.
Greek Salad is pretty fool proof. I don’t really follow an exact recipe when I make it. I just chop up red and green peppers, cucumbers, tomatoes and combine with some black olives and feta cheese then drizzle on some olive oil & balsamic and some oregano. Any leftovers are great wrapped up in a flour tortilla.