PREP TIME: 20 MIN ACTIVE
SERVING SIZE: 2 PEOPLE
PREP TIME: 20 MIN ACTIVE
SERVING SIZE: 2 PEOPLE
Wash off your greens and pat dry. Set aside in your salad bowl as the base of salad dish.
Cut mango by slicing around the exterior (like you would an avocado), peeling off one side, and then slicing out cubes. Carefully slice away mango from side with pit still attached.
Arrange mango cubes over top of salad greens in dish.
Gently place the burrata on top of salad. Drizzle with balsamic vinegar reduction and sprinkle with cracked pepper.
PREP TIME: 20 min
SERVING SIZE: 2 people
For the tartare:
For the dressing:
PREP TIME: 20 MIN, ACTIVE
SERVING SIZE: 2 PEOPLE
Using a paring knife, score an X in the bottom of each peach. Cook in a large saucepan of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a small bowl into cubes, collecting juices. Add lemon juice and honey/maple syrup and toss to combine.
Add 2 tablespoons of olive oil into juices. Toss arugula and broccoli sprouts with a half of the dressing.
For the eggs, fill a saucepan with a couple inches of water. Heat the water on high until it reaches a bare simmer and bubbles start appearing at the bottom of the pan, or bring the water to a boil and then lower the heat until the water is at a bare simmer (just a few bubbles coming up now and then).
Put poached eggs, peaches and blue cheese crumbles on top of the greens. Sprinkle with remaining dressing, season with pepper and salt.
PREP TIME: 20 MIN, ACTIVE
SERVING SIZE: 3 PEOPLE
This is a perfect summer salad, when all the ingredients can be easily found ripe and fresh. The fusion of rich and sweet mangoes with fresh avocados and soft buffalo mozzarella is amazing on the palate. Seasoned with aged balsamic vinegar, olive oil, black pepper and sesame seeds it becomes a great refreshing summer treat for any occasion.
To prepare the mango, use long, sharp knife. Cut it lengthwise close to the seed. Do the same cut on the other side. Make light cross-cuts on each of two halves. Be careful not to cut through mango skin. Hold mango half with both hands and thumb on top, push the skin outward, so that the pulp is lifted and looks like a "hedgehog". Cut mango cubes at base of the cross-cuts. Cut remaining fruit of the pit.
Rinse salad leaves with cold water and put on a paper towel for a few minutes to dry. Then arrange salad greens on the plates. Put round cucumber slices on top of the greens. Then layer a slice of mozzarella, basil leaf and a few mango cubes, another slice of mozzarella, basil leaf and a few more mango cubes. Sprinkle with sesame seeds and freshly ground black pepper. Drizzle with olive oil and balsamic vinegar.
Enjoy right away!
One of my favourite things about late spring is the return of the figs to my roster of cooking ingredients. these rich and decadent fruits usually only stay available for two or three months, so when they're here, I try to incorporate them into as many dishes as possible.
This beet and fig salad is earthy and filling.
If you're really trying to stay lean, leave off the cheese - it's still tasty!
PREP TIME: 15 MINUTES
SERVING SIZE: 2 LARGE PORTIONS -or- 4 SMALLER ONES (AS A SIDE DISH)
As it's getting warmer outside, I am craving lighter meals with a "fruity" summer twist.
I came up with this salad of mango, avocado, arugula and spinach mix, fresh cilantro, feta cheese and pistachios, garnished with an orange ginger dressing.
This salad contains all the things I love in one bowl! I usually don't use mango in a salad (mostly in desserts and smoothies), but this salad with its sweet and savory combination is a real winner. The dressing lends just the right finish.
I just had to post this beautiful conche ceviche from Habana Libre on Little Corn Island.
PREP TIME: 20 MIN, ACTIVE
SERVING SIZE: 2 PEOPLE
I stopped in for lunch at El Timón on my last day in Nicaragua. Overwhelmed by the heat and not wanting anything heavy, I ordered shrimp salad, which was paired on the menu they had paired with a sort of white sauce (like a tarter sauce).
When the dish arrived, however, the waiter explained that the chef switched out the sauce for an avocado cream dressing.
I was skeptical, but impressed on first bite. It's not a combination that I would have thought up at home, but this combination certainly hit the spot for my a tasty, light mid-day snack.
I re-created this salad at home, and feel that I've achieved a close representation of the original. Here's my recipe:
Using a mandolin (or some careful knife work), finely slice the iceberg lettuce and red bell pepper. Mix till evenly distributed.
Combine the oil, honey, garlic, avocado, and orange juice. Puree until smooth. Mix in lime, salt and pepper
This summer salad can become a good breakfast, lunch or dinner option. It is easy, healthy and delicious, and great for weight watchers.
