Celery, Apple and Carrot Salad

Peeled veggies, ready to be grated.

Combine apples, carrots and celery root in a very tasty salad. It’s easy to make too, which is always an advantage. This is what you’ll need:

Avocado and Cherry Tomatoes Salad

Ingredients for Avocado and Cherry Tomatoes Salad

If you’re looking for an easy, healthy and veggetarian salad, this avocado and cherry tomatoes one meets all three criteria. If you’re lucky, you can get the avocado for 50 cents at Superstore, making it for a very cheap salad too! The secret (as it always is with salads) is the vinaigrette: always get a good quality balsamic vinegar (I’d recommend the ones from Lina’s Market). And always mix the vinaigrette in advance, stir it well and let it rest for at least 5 – 10 minutes before using it on the salad.

Ingredients:

6-10 cherry tomatoes

1/2 avocado

a handful of green salad mix (baby spinach, italian mix etc.)

1 green onion

1 Tbsp olive oil

1 Tbsp balsamic vinegar

1/2 tsp honey (optional)

1 tsp soy sauce (or a pinch of salt)

pinch of pepper

1 tsp dried or fresh parsley (or thyme)

Instructions:

1. Mix the vinaigrette sauce in a separate bowl: add the oil, the vinegar, the soy sauce (or salt), the pepper and the parsley and  mix well. Add the green onion, cut into small pieces.
2. In a salad bowl, put the salad greens, add the tomatoes cut in half, and the avocado cut into small cubes.
3. Add the vinaigrette and mix well.
4. Give the salad 10-15 minutes, then eat it with crackers or with that lovely naan bread.

 

Dinner with Roots and Fish

Root Vegetables by @joefoodie

I had a very tasty dinner last night, so I thought I’d share: a salad made of various veggie, tofu and pickled herring. The three went so well together that I became a fan. I get the organic tofu (firm) and the pickled herring from Superstore. For the salad, you will need: 1 medium beetroot, 2 carrots, 2 small apples, 1 celery root, salt, pepper, raisins and 1 Tbsp sour cream.

Instructions:

1. Peel all root veggies and the apples.  For the celery root, you will have to cut the skin, wash and rub with lemon (otherwise the celery root will turn brownish).
2. Grate all root veggies and the apples in a big bowl.
3. Add raisins, salt and pepper.
4. Add sour cream and mix well.
5. Put in the fridge for at least 30 minutes.
6. Serve with tofu and pickled herring.

Green Beans Salad

Take advantage of the new crop of green beans available at local farmers’ market with this really easy recipe. Ingredients: green beans, olive oil, vinegar, salt, pepper, 2-3 garlic cloves.

Green Beans

Instructions:

1. Boil the green beans, drain and put in a bowl.
2. In a separate small bowl, mix 2 tbsp olive oil with 1 tbsp of vinegar, then add salt and pepper. Peel and crush garlic cloves, then leave in mixture for 15-30 minutes. Remove and discard garlic cloves.
3. Pour mixture over beans and mix well. Serve cold. Try it with polenta, it’s a perfect match!

Photo credits: Victoria Reay

Crab Flakes Oriental Salad

This salad is so easy to make and so tasty, that you’ll wanna eat it all at once! It’s also rather cheap to make, since you’ll need 1 pack of crab flakes (the ones you find in Superstore or Safeway, it’s really crab flavored pollock), 2-3 potatoes, 1 celery stick, 300 gr. olives, 1 carrot, 4-5 cherry or grape tomatoes (for decoration and as a side), mustard, dry basil, dry parsley, oil, salt, pepper.

Instructions:

1. Cut potatoes and carrot into cubes and boil.
2. When water is boiling, sink the celery stick for 2-3 minutes to tenderize. Remove and cut into pieces.
3. Drain potatoes and carrot, put in a bowl, add celery stick pieces, olives, and the crab flakes (cut into small pieces).
4. In a small bowl, put 1-2 tbsp of mustard and 1 tbsp of olive oil. Mix thoroughly, add salt, pepper, parsley and basil.  Pour over the potatoes and mix well.
5. Serve with tomatoes.

Boeuf Salad

They call it the boeuf salad, but to some it’s merely an oriental salad. Well, the heck with all the definitions and labels. What matter is that it’s tasty, not to mention you can express your creativity with the decoration. Here’s what you’ll need: 2-3 large potatoes, 500 gr. peas and carrots (buy them frozen, with the carrots already chopped), 1-2 parsnips, half celery root (optional), black pitted olives, pickles, 300 gr. ham, 1 jar of mayo and 1 jar of mustard.

To decorate it, boil 1-2 eggs, 2-3 whole carrots, and set aside some pickles and olives.

Instructions:

1. Peel potatoes, then cut into small cubes. Boil. When done, drain them well and place them in a big big bowl.
2. Boil peas and carrots. When done, drain them well and place them in the bowl.
3. Peel and cut parsnips and celery root into small cubes (if you’re not a fan, you can forget about them). Same as above.
4. Cut pickles into small cubes. Place in bowl.
5. Cut olives. Place in bowl.
6. Cut ham. Place in bowl.
7. Now that all ingredients are in the bowl, add 2-3 tablespoons of mustard and 2-3 tablespoons of mayo. Carefully mix.
8. Put everything in the serving dish, pressing with a tablespoon or spatula to make sure the salad gets compact. Take one extra tablespoon of mayo and spread it on top, in a thin layer.
9. Decorate with remaining olives, boiled eggs and carrots, and pickles.

You can always replace ham with chicken breast. Or, if vegetarian, just take the meat out completely.