Tag Archives: SALAD

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Rainbow Citrus & Avocado Salad with Juicy Dressing

AdrianneHo_BloodOrange Citrus is in season so why not celebrate by combining all its diverse colors and tastes together. At the Hollywood Farmers’ market we found all the blood oranges, navel oranges, tangerines, grapefruits, and meyer lemons at farmer Laura Ramirez of J.J.’s Lone Daughter Ranch which is certified organic. She also grows a wide variety of avocados so we decided to add a beautiful fuerte avocado to ground the fresh juicy flavors of all our specialty citrus. Traditionally citrus fruits and avocados grow together so maybe that’s why they compliment each other so well.

SweatTheStyle_CitrusSalad_Ingredients Ingredients:
2 navel oranges
2 tangerines
2 blood oranges
2 pink grapefruit
1 meyer lemon, thinly sliced crosswise with the skin on
1 fuerte avocado, peeled, pitted, and thinly sliced
1 shallot, very thinly sliced
¼ c meyer lemon juice
½ c extra virgin olive oil
1 bunch of mizuna
½ c pistachios, shelled, toasted and lightly pounded
salt

SweatTheStyle_CitrusSalad Instructions:
Using a sharp utility or pairing knife cut off the top and bottom of the oranges, blood oranges, and grapefruits so that it sits flat on the cutting board. Cut down the side of each fruit curving the knife to follow its natural line, remove the skin and white pith. Place the fruit on its side and slice crosswise to make pinwheels, about a ¼ inch thick.

Peel the tangerines and with a paper towel gently rub off the pith and pull each piece apart.

To make the juicy dressing, put the meyer lemon juice and any left over juice from all the citrus into a bowl. Slowly whisk in the extra virgin olive oil and season with a pinch of salt.

To assemble the salad, put the citrus, shallots, avocado and mizuna into a large bowl and add a pinch of salt. Pour over the dressing and toss very gently. Layer the ingredients onto a plate and garnish with pistachios.

Recipe x Catty Boom Batty

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Apple Cider Chicken Salad

SweatTheStyle_AppleChickenSalad_Ingredients Apple Cider Vinaigrette
Ingredients:
Apple cider: 2 Tbsp
Extra Virgin Olive Oil: 4 Tbsp
Minced shallots: 1 Tbsp
Sea Salt: To taste
Freshly ground black pepper: To taste

Instructions:
In a small mixing bowl add apple cider and minced shallots, slowly whisky in Extra Virgin Olive Oil until emulsified. Season with salt and pepper, to taste.
Chicken Salad Apple Cider Chicken Salad
Ingredients:
Farmer’s Market Lettuce: 1 Head cored, rinsed, and separated into leaves. Red Crisp, Salinova, Green Crisp, and Red Butter Lettuce shown here.
Heirloom Apple such as Arkansas Black: 1 Thinly sliced
Shallot: 1 Thinly sliced
Italian parsley: 5 Leaves
6oz Grilled free range chicken breast: Sliced into ½ inch strips
Apple Cider Vinaigrette: To taste
Sea Salt: To taste
Freshly ground black pepper: To taste

Instructions:
In a medium-mixing bowl, add lettuce, apples, shallots, and parsley. Add the vinaigrette and toss to coat. Season with salt and pepper, to taste. Layer in the grilled chicken breast strips.

Recipe x Catty Boom Batty

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Blueberry And Feta Toasted Walnut Salad

SweatTheStyle_BlueBerryAruglaSalad Ingredients:
Walnuts: 1/4 Cup
Blueberries: 1 Pint
Feta Cheese: 1/4 Cup, crumbled
Arugula: 1 Ounce
Olive Oil: To taste
Balsamic Vinegar: To taste
Red Onion: Small handful, thinly sliced

Instructions:
Heat skillet over medium high heat. Add walnuts to the hot, dry pan and cook while stirring frequently until walnuts starts to brown and smell toasted, about 5 minutes. Set aside.
Add arugula, red onion slices, blueberries, feta cheese, and toasted walnuts in a bowl. Mix two parts olive oil to one part balsamic vinegar, mix, and drizzle lightly over salad. It’s better to add less dressing than too much. Mix salad and serve.

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Easy Egg Salad

SweatTheStyle_EggSaladAn old school favourite with only 5 ingredients.
Ingredients:
Eggs: 4 Organic
Vegenaise: 1/4 Cup
Mustard: 1/4 Teaspoon
Green Onion: 1 Piece Chopped
Paprika: 1/8 Tsp
Sea Salt: To Taste
Pepper: To Taste

Instructions:
Put eggs in a pot of cold water and cover. Turn on the heat until water is boiling and then immediately remove from the heat. Let the eggs sit in hot water for 10-12 minutes. Remove from hot water, rinse under cold water, peel off the shell and chop.
Place chopped eggs in a bowl and stir in vegenaise, mustard, and green onion. Season with paprika, salt, and pepper. Enjoy in a sandwich, on top of a green salad, or with crackers.

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PEACH & BURRATA SALAD

PEACH TOMATO BURRATA STSF 21
Ingredients:
Raw Honey: 1 Tbsp
Sea Salt: To Taste
Peach: 1 Sliced
Lemon: 1 Juiced
Basil: A Bunch Chopped
Buratta: Whole
Olive Oil: To Taste
Heirloom Tomatoes: 3 Sliced

Instructions:
To make dressing whisk lemon juice with honey and olive oil.
Arrange tomatoes, peaches, and basil on a plate.
Place buratta on top.
Drizzle honey-lemon mixture over everything.
Sprinkle with sea salt.

It’s pretty easy!

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Asian Peanut Soba Noodle Salad

SweatTheStyle_BoroKimono_SobaRecipe Ingredients:
Cilantro: 1 Bunch, Chopped
Cucumber: Halved, Chopped
Red Onion: 4 Tbsp, Diced
Green Pepper: Half, Chopped
Carrots: 1, Shredded
Lime: Half, Juiced
Ginger: Half Inch, Finely Diced
Garlic: 3 Cloves, Thinly Diced
Green Onion: 4 Springs, Sliced
Hoisin Sauce: 2 Tbsp
Soya Sauce: 2 Tbsp
Peanut Butter:1/3 Cup
Water: 3 Tbsp
Siracha: 1 Tbsp
Sesame Seeds: To Taste
Sesame Oil: To Taste
Soba Noodles: Cooked
Crushed Red Pepper Flakes: To Taste

Instructions:
Combine peanut butter, soya sauce, hoisin sauce, water, crushed red pepper flakes, sesame oil, a squeeze of lime, ginger, and garlic in a bowl and whip until creamy.
If you want, add more water to get desired consistency.
Mix half of the sauce with soba noodles.
Mix other half of the sauce with chopped vegetables.
Place vegetables on top of noodles.
Squeeze the rest of lime juice over entire dish.
Garnish with cilantro and sesame seeds.
Cover and set in fridge for 30 minutes to chill.

Enjoy!

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MOROCCAN STYLE TOMATO AND CHICKPEA SALAD

SWEATTHESTYLE_MOROCCANTOMATOSALADIngredients:
Feta: 1/2 Cup Crumbled
Za’atar: 2 Tsp.
Crushed Red Pepper Flakes: 2 Pinches
Extra-Virgin Olive Oil: 3 Tbs.
Cherry Tomatoes: 1 Pint, Halved
Chickpeas: 1 15 oz. Can Rinsed and Dry
Sea Salt: To Taste
Freshly Ground Black Pepper: To Taste
Lemon: 1 Squeezed
Mâche: For Salad Base

Instructions:
In a small bowl, mix together the feta, za’atar and crushed red pepper flakes. Add 1 Tbs. of the olive oil and let sit while you prepare the rest of the salad.
Put the tomatoes in a large bowl. Stir in the chickpeas and season with a pinch of sea salt and black pepper.
Add about 2 Tbs. of olive oil and a squeeze of lemon juice.
Stir in the feta, season to taste with salt and pepper, sprinkle over mâche salad, and serve.

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SIMPLE KALE SALAD

ADRIANNEHO_KALE_SALADIngredients:
Kale: 1 Bunch
Lemon: 2 Juiced
Parmesan Cheese: 1/2 Cup Grated
Olive Oil: To Taste

Instructions:
Wash, dry, and de-stem kale.
Juice lemons with a lemon squeezer.
Pour lemon juice all over kale, rub it in with your hands, and let marinate for at least 15 minutes.
Finely grate parmesan cheese.
Mix grated parmesan cheese and olive oil with marinated kale.
Enjoy.

An easy way to get delicious kale is to marinate it in lemon juice!

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