Tag Archives: Salad

Cooling off with a Brussel Sprouts, Blueberry, Avocado Salad

On yet another super hot day, I finished a workout and wanted a cool, healthy lunch.  A cold soup or a salad seemed like the perfect idea and thankfully I had some super powerful ingredients in the fridge.  Out came the brussel sprouts, blueberries and avocados to create the perfect chilled salad with a middle eastern flair.

Not only was this an easy salad to assemble, it also hit all the right notes of spice, sweet and tart rolled into one.

Chilled Brussel Sprouts, Blueberries and Avocado Salad

A perfect salad that is ready in under 10 minutes!

Course Salad
Cuisine Mediterranean
Total Time 10 minutes
Servings 2

Ingredients

  • 6 Brussels Sprouts thinly sliced
  • .5 Avocado cut into cubes
  • 1 cup Blueberries
  • 2 tbsps Extra virgin olive oil
  • 1 tsp Berbere
  • 1 tsp Pomegranate molasses
  • .5 tsp kosher salt

Instructions

  1. Place the brussel sprouts, avocado, blueberries in a bowl.  


  2. Whisk the berbere, salt, pomegranate molasses and olive oil.  

  3. Pour on the salad, toss and serve. 

  4. Makes two servings.

If you have a favorite chilled salad recipe using any of these ingredients, we’d love to hear!

Oh dear carrots – you’ve warmed my heart on a cold winter day!

glThey sat there in the fridge looking expectantly at me on a cold winter day.  The little bag of baby carrots, waiting to be let out and begging me to unleash some creativity.

Hunger and not necessity is sometimes the mother of invention.  So, I took the carrots and blanched the entire contents of the little bag.  And then very simply tossed these warm carrots with tahini, olive oil, berbere, green chillies, fresh coriander, mint and lemon juice to create a salad that was the perfect, healthy lunch.  It really is as simple as mixing these ingredients, but if you need a more precise how-to, here it is.

Ingredients:

One small bag of baby carrots (One pound bag)

Two tbsps tahini

One tbsp olive oil

Two tbsps chopped coriander leaves

Two tbsps chopped mint leaves

Two tsps berbere (or paprika or one tsp chilly powder)

One hot green chilly finely chopped

Juice of half a lemon

How to:

Mix all the ingredients and serve hot or cold as a salad or side dish.  If you have a few pomegranate seeds, you can use these for a colorful garnish.

 

 

 

A few last dates between zucchinis and tomatoes before they are gone!

It’s October; that means if we are lucky, we have several more weeks of the best veggies that we can pick up at our local farm.  Yesterday, I picked up the juiciest cherry tomatoes and zucchinis that looked absolutely beautiful in the most exuberant shade of green.  So for lunch today, I created a salad for one with these two ingredients being the mainstay.  Not only was it delish, you’ve got to agree that it is just a beautiful sight to behold as well!

Ingredients:

One small zucchini converted into ribbons with a vegetable peeler

8-10 cherry tomatoes halved

8-10 pistachios (or any nut for crunch)

One tsp extra virgin olive oil

One tsp lemon juice

Half a tsp of berbere, paprika or chili powder

Salt to taste

 

How to:

Put the zucchini ribbons at the center of a plate.

Arrange the sliced tomatoes, cut side up, in a circle around the zucchini.

Sprinkle salt to taste and berbere (or paprika or chili powder) on the zucchini ribbons and tomatoes.

Pour the olive oil and lemon juice over the salad.

Garnish with pistachios (or other nuts) and dig in!