Tag Archives: salad

Peach, Avocado, Tomato, and Basil Salad with Goat Cheese

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I try and make a really big salad with every dinner.

I love when I can put so many flavorful fruits, veggies, and herbs in there, that you don’t really need a fancy dressing.  I drizzled a little bit of olive oil, honey, and a bit of sea salt and pepper on top of this, and it was good to go!Blog Peach Avocado Tomato Goat Cheese Basil Salad-1 Blog Peach Avocado Tomato Goat Cheese Basil Salad-2 Blog Peach Avocado Tomato Goat Cheese Basil Salad-3 Blog Peach Avocado Tomato Goat Cheese Basil Salad-4

Ingredients

  • Large handful of mixed greens.
  • 4-5 Large basil leaves shredded
  • 1/2 Medium avocado diced
  • 1 medium size peach
  • A handful of cherry tomatoes or about 1 cup of roma or heirloom tomatoes cut.
  • 2 Tablespoons of goat cheese
  • Drizzle olive oil over the top and a little bit of raw honey.
  • Salt and pepper to taste

Enjoy 🙂dit-elle-Lauren

Tricolor Autumn Salad

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This is made with purple cabbage, romaine lettuce and carrots.. full of nutrients, all raw ingredients, crunchy and delicious! Toss with Tahini Dressing and enjoy.

Blog tricolor winter salad blog

Ingredients

  • 1 small head purple cabbage (grated)
  • 1 small head romaine lettuce (finely chopped)
  • 1 cup grated carrots
  • 1 batch Tahini dressing

Tahini Dressing (makes 1.5 cups or so)

  • 1/2 cup roasted tahini
  • 1/2 cup water
  • 1/4 cup freshly squeezed lemon juice
  • 2 Tbsp olive oil
  • 1 tsp sea salt

Directions

  • In a large bowl, toss veggies
  • For dressing, puree ingredients until smooth
  • Toss salad with 1/2 cup or up to all dressing and serve

Source: Thanks Paleo Cooking from Elana’s Pantry

dit-elle-Esther

Kale, Broccoli, Brussel Sprout Salad with Blueberries and Avocado topped with a Fried Egg

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If it sounds like I just threw a bunch of random stuff that was in my refridgerator, it sounds correct haha.  When the Huz is out of town, and we don’t have the boys I like to keep dinners pretty simple for Maya and me.  I love tossing a fried egg on salads.  The runny yolk acts as a dressing, and it’s a super easy quick healthy protein-WIN!Blog Paleo Kale Broccoli Brussel Sprout Salad with Blueberries Avocado topped with a Fried Egg-1 Blog Paleo Kale Broccoli Brussel Sprout Salad with Blueberries Avocado topped with a Fried Egg-2 Ingredients (for 2)

  • Large handful of Kale, broccoli, brussel sprout salad per person.  They carry it at Costco and Trader Joe’s.
  • 1/2 Medium avocado diced
  • Handful of blueberries per person
  • Drizzle olive oil over the top
  • Salt and pepper to taste
  • Top with fried eggs!

Dinner all done in under 15 minutes!  YESSSSS!  I’ll be posting another rendition of this soon!

Enjoy 🙂dit-elle-Lauren

Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken

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My parents bought me a spiralizer for my birthday, and I’m in LOVE!  I can’t wait to make “pasta” out of various veggies, but first, I tried it on some peppers.  It literally took me less than a few minutes to spiralize 3 peppers!  At first, I was just doing it to get them all pre-cut for the week, but then they looked so pretty, I decided to make a little salad out of them for dinner!  Eat as is or add chicken or fish for a delicious meal!Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-1 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-2 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-3 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-4 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-5 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-6 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-7

Ingredients

  • 1 Each of a red, yellow, and Orange Pepper Spiralized (or diced if you don’t have one)
  • 1 Mango cut into 1/2 inch cubes
  • 1 medium avocado cut into 1/2 inch cubes
  • A handful Cherry tomatoes diced
  • 1 shallot diced
  • 4 chicken breasts marinated in the same ingredients used for the dressing. (omit for a delicious vegetarian salad!)

Dressing

  • Juice from 1/2 a lime
  • 2 Tablespoons Olive Oil
  • 1/4 Teaspoon Ginger
  • 1 Tablespoon Rice Wine Vinegar
  • Sea Salt and Pepper to taste

Directions

  • After you spiralize the peppers they will be in one continuous cut.  I loaded them all onto a cutting board and just cut the pile into 4ths.
  • Cut everything else up and toss in a bowl!
  • Put all ingredients for the dressing in a bowl and whisk til blended.  Pour over salad and toss to coat.
  • Serve over grilled chicken (or fish would be yummy too!)  Grilling on medium heat 8-10 minutes per size depending on the size of the breast.

ENJOY!

dit-elle-Lauren

Heirloom Tomato, Nectarine, Goat Cheese, and Arugula Salad with Avocado Toast + Fried Egg (!!)

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I mean, need I say more???  I was inspired to make this salad by the amazing Danielle Kartes from Rustic Joyful Food.  She posted a similar salad on Intagram about 45 minutes before I was supposed to make dinner.  I had everything on hand, but substituted arugula where she used spinach, and then accidentally forgot to put balsamic vinegar on-didn’t need it!!

I paired it with my total stand by when the Huz is traveling (fried egg on avocado toast), and…YUM!!

So easy and refreshing-healthy too!!Blog Heirloom Tomato Nectarine Goat Cheese and Arugula Salad with Avocado Toast and Fried Egg-1Ingredients

Salad

  • Handful of arugula or spinach for however many people you have
  • Nectarine sliced
  • Heirloom tomato sliced
  • Drizzle of olive oil
  • Goat cheese
  • Salt and Pepper to taste

Toast

  • Slice of artisan bread (can use gluten free option if needed)
  • Avocado
  • Eggs
  • Chili Flakes, and Salt and Pepper to taste

What to do…

Layer everything on the salad greens and enjoy-how easy is that?!!

For the toast.  I lightly toast my bread, mash the avocado on with a fork, and then fry up your egg.  I tend to only cook mine for 5-6 minutes (with a lid on), so the yolk is still runny.  There’s something so decadent about a runny yolk…

Blog Heirloom Tomato Nectarine Goat Cheese and Arugula Salad with Avocado Toast and Fried Egg-2 Blog Heirloom Tomato Nectarine Goat Cheese and Arugula Salad with Avocado Toast and Fried Egg-3 Blog Heirloom Tomato Nectarine Goat Cheese and Arugula Salad with Avocado Toast and Fried Egg-4 Blog Heirloom Tomato Nectarine Goat Cheese and Arugula Salad with Avocado Toast and Fried Egg-5 Blog Heirloom Tomato Nectarine Goat Cheese and Arugula Salad with Avocado Toast and Fried Egg-6Enjoy!dit-elle-Lauren

Red, White, and Blue Salad | Happy 4th of July!

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So, I’m not recreating the wheel by any means with this salad, but for those of you that need inspiration for a 4th of July dinner/picnic…done 🙂  All of these items are from Trader Joe’s 🙂Blog Red White Blue 4th of July Salad-1 Ingredients

  • Mixed Greens
  • Kale Broccoli Mix
  • Blueberries
  • Beets
  • Raspberries
  • Goat Cheese
  • Cranberry Walnut VinagretteBlog Red White Blue 4th of July Salad-2 Blog Red White Blue 4th of July Salad-3What to do
  • Dice up the beets, and toss it all together-DONE!Blog Red White Blue 4th of July Salad-4 Blog Red White Blue 4th of July Salad-5 Blog Red White Blue 4th of July Salad-6Enjoy and Happy 4th of July!dit-elle-Lauren

Insalata di Arance (Orange Salad)

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I would never have thought of these ingredients being perfectly complimentary and surprisingly delightful! Sweet tangy oranges, the subtle flavor of fennel, salty olives, a handful of parsley.. so good!

Blog orange fennel salad-2 Blog orange fennel salad-1

Ingredients

  • 4 oranges, peeled, sliced in bite size pieces
  • 1/2 small red onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 1/2 lemon, juiced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Dried red pepper flakes or cayenne pepper, to taste (optional)
  • Pinch of salt
  • 1 handful kalamata olives (or pitted black olives)
  • 1 handful fresh parsley, finely chopped

Directions

  • Mix together oil, lemon juice, cumin, paprika, red pepper flakes and salt.
  • Toss with oranges, fennel, onions.
  • Sprinkle with olives and chopped parsley.
  • Serve and enjoy or make ahead of time and let marinade overnight

Thanks PCC Natural Markets for the inspiration. I modified the recipe slightly from the original here.

dit-elle-Esther

Mixed Greens with Raspberries, Candied Pecans and Goat Cheese

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It’s the time of year when we start eating every meal outside on our deck – so lovely! Here’s an easy and delicious (and pretty!) salad. 🙂

Blog salad with berries nuts goat cheese

Ingredients

  • Mixed greens (spinach and arugula are great, but really any mixed greens work well)
  • Raspberries
  • Candied pecans
  • Goat Cheese
  • Olive Oil
  • Balsamic or White Champagne Vinegar

Directions

  • Toss greens with vinegar and olive oil
  • Add in raspberries and pecans and toss lightly
  • Top with goat cheese
  • Serve immediately and enjoy!

On the dinner menu: I served this with Herb and Parmesan Baked Salmon and chilled Sauvignon Blanc.

dit-elle-Esther

Soft Boiled Egg, Avocado, Almond, and Arugula Salad

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If there’s one thing I’m good at, it’s raiding the kitchen and pulling a meal out of my arse 🙂  That’s exactly what I did on Saturday, and it was delicious.  Although, adding a soft boiled egg to just about anything makes it delicious in my book!Blog Soft Boiled Egg Avocado Arugalo Goat Cheese Almond Salad-1Ingredients (serves 4)

  • One medium yellow onion
  • 2 Avocados
  • 4 eggs (although, I gave the Huz 2 eggs on his salad, so…as many eggs as people want ;))
  • Handful of almonds chopped
  • 4 Tablespoons Goat Cheese (omit if you are trying to go Paleo/Whole30)
  • Large handful of Arugula for each plate.
  • Balsamic Reduction (can do on stove top or buy from Trader Joe’s)  Drizzle over top to taste.
  • Salt and Pepper to taste

Directions

  • Bring a pot of water to boil.   Add in eggs, and cook for 7-8 minutes depending on how runny you want the yolk.  I did mine for 8.  Remove and add cold water til cool.
  • While the eggs are boiling, cut your onion in 1/2 inch pieces, season with olive oil, salt, and pepper.  Grill on BBQ or on stove top until soft and a little charred.  Then dice.
  • Place arugula on each plate.  Top each with half an avocado sliced or diced.  Sprinkle almonds and goat cheese.  Drizzle balsamic reduction, olive oil, salt, and pepper to taste.  Crack the egg on top right before serving.Blog Soft Boiled Egg Avocado Arugalo Goat Cheese Almond Salad-2 Blog Soft Boiled Egg Avocado Arugalo Goat Cheese Almond Salad-3 Blog Soft Boiled Egg Avocado Arugalo Goat Cheese Almond Salad-4Maya is pretty open to eating whatever we eat, but she doesn’t really like the taste of arugula.  I wasn’t really sure if it was ok for her to eat a soft boiled egg, so I cooked her egg 2 minutes longer than ours, and just put everything else into a bowl for her.  She gobbled it all up! 🙂

Enjoy!!dit-elle-Lauren

Basil Lime Fruit Salad

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This recipe takes your standard fruit salad and adds a savory undertone and some garden party elegance! 🙂 With whipped cream or coconut milk – it is pure deliciousness! I served this for my Easter brunch and made the syrup days in advance – you can clean and cut the fruit a day in advance, refrigerate separately and toss to serve!

The original recipe called for a 1/2 cup of sugar in the syrup but I generally don’t add sweeteners to fruit. I did add one tablespoon of agave syrup however to balance out the lime and basil. There’s definitely some flexibility here so go ahead and taste your way to the perfect syrup. 🙂

Blog basillime fruit salad-4 Blog basillime fruit salad-3 Blog basillime fruit salad-2 Blog basillime fruit salad-1

Ingredients

Syrup

  • 1 Tbsp agave syrup
  • 1/2 cup water
  • 1/2 cup packed basil leaves
  • 1 Tbsp grated lime rind

Fruit

  • You can really use whatever fruit your heart and tummy desires including but not limited to –
  • Cubed pineapple (about one medium)
  • Quartered strawberries (about 1lb)
  • Cubed peeled mango (1 or 2)
  • 4 kiwifruit, peeled, halved and sliced
  • Grapes, apples, pears, oranges..

Directions

  • Combine agave and water and bring to a boil.
  • Remove from heat and stir in basil and lime rind
  • Cool and strain through a fine mesh sieve into a bowl. Discard solids.
  • Combine cleaned and chopped fruit and drizzle with syrup right before serving
  • Toss gently
  • Garnish with whipped cream, coconut milk and a mint leaf! 🙂

dit-elle-Esther