Salads

Thai–style Chicken Salad

Serves 4

2 tablespoons tamari
2 tablespoons fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon trimmed, minced fresh lemongrass
4 skinless, boneless chicken breast halves
1 teaspoon olive oil
handful of mung bean sprouts
1/4 cup fresh chives finely chopped
2 cups mixed salad greens, washed and patted dry
2 cups shredded cabbage
1/2 cup lime-tamari sauce (made from equal quantities of lime and tamari)
Fresh chives, for garnish (optional)

Combine the tamari, lime juice, garlic, and lemongrass in a glass or ceramic bowl. Mix well. Add the chicken breast halves and turn a few times to coat all sides. Cover and refrigerate for 30–40 minutes, turning the chicken once.

Preheat the oven to 350 degrees F. Grease a nonstick oven-proof pan with olive oil and heat over medium high heat. Remove the chicken from the marinade; discard the marinade. Place the chicken in the pan and sear for 2 minutes on each side. Transfer the chicken to the oven and bake for 12 to 15 minutes, or until the meat is cooked through and no longer pink and its juices run clear. Remove from the oven; set aside to cool.

Place equal portions of the mixed greens and shredded cabbage on large, chilled salad plates. Cut each chicken breast on the bias and fan it over the salad. Drizzle 2 tablespoons of lime-tamari sauce over each chicken breast and garnish each plate with chives, if desired. Sprinkle with sesame seeds. Serve.

Citrus dressing
Version 1:
1/2 cup extra-virgin olive oil
Juice of 1 orange  
Juice of 1 lemon  
1 clove crushed garlic
1 teaspoon agave syrup or raw honey
salt and freshly ground pepper to taste

 Version 2:

1/2 cup extra-virgin olive oil
Juice of 1 ruby grapefruit
Juice of 1 lemon 
1tsp mustard of your choice
1 raw honey
salt and freshly ground pepper to taste

 

Rocket Salad

Serves 2

Recommended dressing: citrus

4 cups rocket, washed and dried
1 red onion, thinly sliced
2 tomatoes, chopped
1 can cannellini beans, drained and rinsed
6 to 8 kalamata olives

Note: For added protein, top with slices of cooked chicken breast, sliced  cooked wild salmon, flaked (canned wild salmon is okay).

Romaine Lettuce & Chickpea Salad

Serves 4
Recommended dressing: balsamic vinaigrette

1 head romaine lettuce, leaves separated, washed, spun dry in salad spinner, and then coarsely shredded
2 tomatoes, diced
1 cucumber, diced
8–10 kalamata olives
2 carrots, peeled and sliced into rounds or julienne
1 cup green beans, steamed
1 yellow (or red) pepper, diced
1 can chickpeas, drained and rinsed

Note: Add 2 hard-boiled eggs and wild salmon to this salad if desired.

Papaya, Orange, and Purple Onion Salad

Serves 4

1/2 small purple onion, thinly sliced
¼ cup fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon olive oil
2 oranges, peeled, pith removed, and separated into segments
4 cups mixed greens, washed and patted dry
1 large papaya, peeled, seeded, and sliced lengthwise into 12 strips
4 nasturtium flowers (optional)

Prepare the dressing by whisking together the orange juice, lime juice, and olive oil in a small bowl. Using a sharp knife cut the outer membrane form the orange segments.

Place equal portions of the mixed greens onto chilled salad plates. Arrange the sliced papaya around the greens and top with the orange segments and onions.

Drizzle the dressing over the top and garnish with the nasturtiums, if using. Serve.

Grapefruit Avocado Salad on Mixed Greens

Serves 6

1 large ruby red grapefruit, peeled, trimmed, segments removed
½ cup lemon  juice
1 tablespoon Dijon mustard
¼ cup water
4 tablespoons ruby red grapefruit juice (reserved from the grapefruit above)
1 tablespoon maple syrup
4 tablespoons olive oil
1 tablespoon pink peppercorns, crushed
2 tablespoons chives, finely chopped
6 cups mixed greens, washed and patted dry
1 whole avocado, halved, pitted, skinned, and cut into 12 wedges

Trim away the peel and pith from the grapefruit. Working over a bowl to catch the juices, slice between the sections and membranes of the grapefruit, saving 4 tablespoons of the juice for the dressing. Remove the whole sections and place in a bowl. Toss the greens and evenly distribute onto 6 chilled plates. Arrange the grapefruit segments on top of the greens and add avocado wedges. Drizzle 3 tablespoons of dressing over each salad plate and serve.

Peppercorn Chive Dressing
In a blender or mixing bowl combine the lemon juice, mustard, water, reserved grapefruit juice, and maple syrup. Process on low speed or whisk together gently. Add oil in a steady stream. Stir in the crushed peppercorns and add the chopped chives

Cabbage Salad

Serves 4

Recommended dressing: lemon olive oil

1 green cabbage (or half green and half red), finely shredded
1 cup snow peas, washed and chopped
1 bunch green onions, washed and chopped
1/2 cup sunflower seeds
1/2 cup flaked almonds
1/2 cup sesame seeds
Sprinkle of chopped coriander (optional)

Crisp Eggplant & Roasted Tomato Salad

Serves 3-4

Recommended dressing: lemon olive oil

1 eggplant, thinly sliced
extra-virgin olive oil (for brushing on eggplant)
1 head butter lettuce, washed and dried, leaves separated
2 tablespoons basil leaves, torn
1 cup of baby tomatoes
freshly ground black pepper

Brush the eggplant with oil. Place eggplant and tomatoes in a frying pan over medium high heat and cook eggplant 2–3 minutes on each side until golden and crispy and roll tomatoes till browning. Alternately both eggplant and tomatoes can be slow roasted in the oven but this takes longer. Serve on the lettuce and sprinkle ground pepper.

Serve with sliced chicken, salmon or slices of roast lamb or your choice of protein for the meal.

 Quinoa Tabbouleh

Ingredients

1 cup quinoa

2 cups vegetable or chicken stock

6 spring onions – shallots chopped

1 ½ cups flat leaf parsley (Italian), chopped

2 tomatoes finely chopped

¼ cup lemon juice

Extra virgin olive oil approx ¼ cup

Method

Combine quinoa and stock in saucepan and bring to the boil, then simmer covered over low heat for 15minutes or till most of the stock as absorbed and quinoa tender. Remove lid and stir over heat till remaining stock has evaporated. Cool. Stir in remaining ingredients and season to taste.