Salads

WINTER TABOULI

COMMENTS: Lucy Feagan of the Design Files has started adding some of her own recipes to her "Tasty Tuesday" column including this delicious winter salad featuring roasted cauliflower (the only way to cook cauliflower!)  http://thedesignfiles.net/2013/04/tasty-tuesday-margarets-winter-tabouli/

PONZU SOAKED BEEF FILLET SALAD

COMMENTS: This salad from "whatkatieate.com" is so tasty with its Japanese flavours of ponzu sauce, mirin & edamame beans. I cheated using Chang's Fried Noodles rather than cooking then frying soba noodles & I add cherry tomatoes & baby spinach. You can buy frozen edamame beans at an Asian grocer. Perfect for a girls lunch!

HALOUMI, BROCCOLINI & LEMON SALAD

COMMENTS: I really love haloumi and in this salad, from Real Living magazine Dec '12 issue, the saltiness works well with the sour of the lemon and the fresh green broccolini. 

SWEET POTATO & POMEGRANATE SALAD

COMMENTS: This salad from loveandlemons.com looks as good as it tastes. Perfect for taking to friends' houses and sure to impress.

ASIAN FRIED NOODLE SALAD

COMMENTS: Totally Old School but nonetheless a DEADSET WINNER this noodle salad is so tasty and simple to prepare for any get together. I always keep a couple of packets of Changs Fried Noodles in the pantry at the ready. Jackie E made this one adding both avocado & chilli to the receipe attached.

PRAWN & WATERMELON SALAD WITH FETA, MINT & POMEGRANATE

COMMENTS: This salad by Karen Martini is easy to prepare, fresh & light and perfect for a summer night. If you're in a hurry ask your fish monger to peel your prawns for you!

INGREDIENTS:
24 cooked tiger prawns, peeled & deveined
1/2 red onion
2 tablespoons ground sumac
sea salt & freshly ground pepper
2 tablespoons olive oil
1/4 watermelon (about 2kgs) skin removed
3 tablespoons fresh pomegranate seeds
5 sprigs mint, leaves picked & torn
2 pinches chilli powder
80g feta, crumbled
3 tablespoons extra virgin olive oil
1 1/2 tablespoons sherry vinegar
1 tablespoon pomegranate molasses

METHOD:
Toss the prawns & red onion in the sumac, salt and 1 tablespoon olive oil until well combined.

Slice half the watermelon into 1.5cm pieces, then into triangles and arrange on a platter. Sprinkle the onion and prawns over the top, then scatter the herbs and chilli powder. Season with salt and pepper and dot with feta.

Combine the olive oil, vinegar and pomegranate molasses and spoon over the salad.

SPICY SALMON SALAD

COMMENTS: My friend Jude gave me this recipe which is cut out & stuck into her recipe book so I can't tell you where it came from but it is a nice variation on Valli Little's whole salmon fillet that I serve a lot. The recipe says to flake the salmon into the salad but I followed Jude's lead and left the salmon in fillets.

SERVES 4 as part of banquet

INGREDIENTS:
400g salmon, fillet, skin removed
1 small red onion, finely sliced
1 handful coriander leaves
2 green spring onions, cut into julienne
1 small butter lettuce, leaves separated
pinch ground roast rice
2 teaspoons roasted peanuts, crushed
freshly ground black pepper
Marinade
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon grated palm sugar
1/2 teaspoon sesame oil
Dressing
1 lemongrass stalk, tough outer leaves removed, chopped
1 long red chilli, de-seeded and chopped
3 cloves garlic, chopped
1 tablespoon caster sugar
2 tablespoons fish sauce
juice of 3 limes

METHOD:
Start this recipe 5 hours before you intend to serve it.
To make the marinade, combine the oyster and fish sauces, palm sugar and sesame oil. Add the salmon and refrigerate for 3 hours. Remove from the fridge and set aside for a further 2 hours to come closer to room temperature before cooking.
To make the dressing, pound the lemon grass, chillies, garlic and caster and sugar in a mortar and pestle. Add the fish sauce and lime juice and taste for balance.
Heat a grill or BBQ to hot and cook the salmon for about 4 minutes on each side or until it forms an even crust and the flesh can be flaked. Set aside in a warm place to rest for 5 minutes.
Flake the salmon and place in a bowl. Add the red onion, coriander, spring onions and some dressing. Sprinkle with ground roast rice and peanuts and finish with a good grind of black pepper.

XMAS QUINOA

COMMENTS: You know how I feel about Quinoa well this one was put together on the last night in a holiday rental kitchen with leftovers from Xmas week! Strange combination of flavours oddly seemed to work so here it is. 

INGREDIENTS:
1 cup Quinoa cooked
2 red onions, sliced & pan fried in butter until soft
1/3 cup craisins
1/3 cup flaked almonds
zest of 1 lemon
1 corn cob, cooked & kernels chopped off cob
2 tablespoons chopped coriander
dresssing:
3 tablespoons olive oil
1 tablespoon white wine vinegar
juice from 1 lemon
salt & pepper

METHOD: Combine ingredients in a bowl and toss with the dressing.


GREEN BEAN, STRAWBERRY & FETA SALAD

COMMENTS: This salad from an old 'delicious' is a bit different with the strawberries and gorgeously green and red on the plate.
Serve with BBQ lamb cutlets & lemon halves.

SERVES 4-6

INGREDIENTS:
25mls olive oil
2 tablespoons raspberry or red wine vinegar
2 teaspoons caster sugar
1 tablespoon Dijon mustard
500g French green beans, blanched and refreshed
400g small strawberries, sliced
400g feta, crumbled
1/2 bunch of mint, leaves picked

METHOD:
Whisk oil, vinegar, sugar, mustard, salt & pepper together. Put beans, strawberries, feta & mint on a platter and toss with dressing.

THAI COLESLAW

COMMENTS:
Thanks to Mrs Watson for this recipe that Mr Watson made for her! Ingredients are not precise so vary according to taste and what's in your fridge.

INGREDIENTS:
1/4 head green cabbage, sliced
1 carrot, julienned
1 cucumber, julienned
1 handful bean sprouts
1 red chilli, julienned
2 spring onions, sliced
1 tablespoon chopped coriander
1 tablespoon chopped mint
1 tablespoon fried shallots

Dressing:
2 tablespoons fish sacue
2 tablespoons lime juice
1 tablespoon palm sugar, grated

METHOD:
Put dressing ingredients in a jar and shake so that sugar dissolves.
Put all ingredients except shallots in a bowl and drizzle dressing over. Top with shallots and serve.

PEA, FENNEL & RICOTTA SALAD

COMMENTS: Vanessa M made this salad at our Foodies Night using the Ricotta she had made. Peas & ricotta are a match made in heaven, as of course are peas & mint which makes this salad HEAVENLY! I don't have quantities so just use the quantities you have or prefer and assemble in a pretty bowl!

INGREDIENTS:
ricotta - preferably home-made
freshly shelled green peas, blanched in boiling water & refreshed
fennel bulbs, sliced
mint leaves
dress with lemon juice & some olive oil

You could also add blanched & refreshed sugar snap peas, snow peas and green beans.

LABNEH, BEETROOT & BLOOD ORANGE SALAD

COMMENTS:
Thanks to Fi for this delicious salad with home made Labneh.  There are no precise measurements, you just lay all the glorious colours on a platter.

INGREDIENTS :
watercress
rocket
mint
beetroots, roasted, peeled & chopped
pistachio nuts
blood oranges, segmented
labneh, (recipe below) pulled into chunks
olive oil
balsamic vinegar

METHOD:
Lay greens on platter and scatter beetroot, pistachios, orange & labneh. Drizzle over olive oil & balsamic.

LABNEH
Prepare Labneh 3-4 days in advance of eating.  Upturn a pot of full fat Greek style yogurt into a sieve lined with chux/cheesecloth over a bowl.  Leave covered overnight in the fridge or a cool place. The next day discard the liquid in the bowl and wrap Labneh in chux/cheesecloth.  Make a marinade with olive oil, garlic cloves, lemon zest and thyme.  Put Labneh into the marinade and place in fridge. Turn occasionally. Bring Labneh to room temperature before serving.

GREEN QUINOA SALAD

COMMENTS: Again this is not an exact recipe as I just kept adding green things from my fridge!

SERVES 4

INGREDIENTS:
1 cup quinoa, cooking according to packet instructions & cooled
1 bunch of asparagus, blanched in boiling water & refreshed
1 cup peas, blanched in boiling water & refreshed
1 cup sugar-snap peas, blanched in boiling water & refreshed
2 tablespoons chopped mint
2 tablespoons chopped coriander
2 tablespoons chopped pastachios

Dressing
1/3 cup olive oil
zest & juice 1 lemon
1 teaspoon Dijon mustard
1 teaspoon honey

METHOD:
Combine dressing ingredients in a jar and shake. Put all ingredients in a bowl and dress with dressing.

SPRING QUINOA SALAD

COMMENTS: This is not an exact recipe because I just cooked some quinoa and started adding things I could find in my pantry and fridge!

SERVES 2

INGREDIENTS:
1 cup quinoa cooked according to packet instructions
1 corn cob cooked & kernels removed
100g feta, cubed
2 tablespoons pinenuts
1 large tomato, chopped
1/2 avocado, chopped
1 cup mixed salad leaves
2 tablespoons olive oil
1 tablespoon white vinegar

METHOD:
Mix olive oil & vinegar together. Put all other ingredients in a bowl and dress with vinegar mixture.

APPLE & CELERIAC SLAW

COMMENTS: I made this celeriac & apple slaw from "BBCGoodFood.com" to go with pulled pork sliders. http://www.bbcgoodfood.com/recipes/5136/celeriac-coleslaw

QUINOA, CORN & ROAST PUMPKIN SALAD

COMMENTS:
You can easily substitute couscous in this simple tasty salad.

SERVES 6

INGREDIENTS:
1 cup quinoa, rinsed
2 cups water
1/2 butternut pumpkin, diced
1 tablespoon olive oil
salt & pepper
2 cobs of corn, cooked, kernels removed
100g feta, diced
1/2 cup coriander leaves, chopped
1/2 cup mint leaves, chopped
1 tablespoon chardonnay or other white vinegar
2 tablespoons olive oil

METHOD:
Soak the quinoa in the water for 15 minutes then cook over medium heat until the water has been absorbed, about 15 minutes. Cool.
Mix the pumpkin with the olive oil and salt & pepper, place on a baking tray and roast at 180*C until golden. Remove from oven & cool. 
Whisk the vinegar and oil together and season.
Combine the quinoa, pumpkin, corn, feta, coriander and mint in a bowl and toss with dressing.



CHICKEN, ROAST PLUM, LABNE AND GRAIN SALAD

COMMENTS:
This recipe comes from the March Gourmet Traveller. I used Freekah instead of Farro as I had some in my cupboard and it was great. You could substitute the labne for any soft white cheese and substitute baby amaranth with any other baby herb.

SERVES 4

INGREDIENTS:
6 plums, halved, stones removed
70mls extra virgin olive oil
150g farro (or freekah or spelt)
1 BBQ chicken coarsely shredded
1 punnet baby cress, trimmed
1 punnet baby amaranth
1/2 cup flat-leaf parsley, coarsely torn
60g pistachios, coarsely chopped
juice of 2 lemons
rind of 1 lemon
100g labne

METHOD:
Preheat oven to 200*. Place plums cut side up on an oven tray lined with baking paper, drizzle with 2 tablespoons olive oil and roast until tender (20 minutes). Set aside.
Meanwhile cook farro in a saucepan of boiling salted water until tender (15-25 minutes). Drain well and set aside to cool.
Combine farro, chicken, baby cress, baby amaranth, flat leaf parsley, pistachios, lemon juice & rind, remaining oil, plums and plum juices on a large serving platter. Season to taste, toss gently to combine, top with labne and serve.



PINEAPPLE, APPLE & ZUCCHINI SLAW WITH MUSTARD DRESSING

COMMENTS:
This recipe from Donna Hay magazine Feb/Mar 2012 issue is a sort of deconstructed coleslaw which looks and tastes great. Use a vegetable peeler to thinly slice the carrots and zucchini.

SERVES 4

INGREDIENTS:
2 carrots, peeled and thinly sliced
2 Granny Smith apples, cored & thinly sliced
2 zucchini, thinly sliced
1/2 pineapple, peeled, cored & thinly sliced
300g white cabbage, sliced
1.5 cups basil leaves
4 green onions, sliced
sea salt & cracked black pepper

Mustard Dressing:
1 teaspoon hot English mustard
2 tablespoons white balsamic vinegar
1/4 cup whole-egg mayonnaise
2 teaspoons caster sugar

METHOD:
Place the carrot, apple, zucchini, pineapple, cabbage, basil, green onion, salt & pepper in a bowl and mix to combine. Place the mustard, vinegar, mayonnaise and sugar in a separate bowl and whisk to combine.  Pour the dressing over the salad and toss to coat.

PINEAPPLE COLESLAW

COMMENTS:
This recipe combines a Nigella Express recipe with a Taste.com recipe. I don't like to overdo the dressing on a coleslaw. You could use a food processor to do the chopping but I did it easily and quickly by hand. I used a vegetable peeler for the carrots. Adjust measurements to suit the size of your crowd & taste.

INGREDIENTS:
1/4 head red cabbage, thinly sliced
1/4 head green cabbage, thinly sliced
3 carrots, grated
1 celery stick, sliced
1 capsicum, sliced
1/2 pineapple chopped
3 spring onions, chopped
salt & pepper

Dressing:
1/2 cup whole egg mayonnaise
1 tablespoon maple syrup
1 tablespoon apple cider vinegar

METHOD:
Mix dressing ingredients in a bowl. Put all slaw ingredients in a bowl and toss with dressing.

CARROT & MINT SALAD

COMMENTS:
My mother-in-law Merle showed me this delicious carrot salad which is very kid friendly as it is sweet and colourful. If you can't find purple carrots don't worry just use 2 orange carrots but it does look great with the purple carrot.

INGREDIENTS:
1 orange carrot, grated
1 purple carrot, grated
1/2 bunch mint, chopped
1/3 cup pistachios 
1/3 cup raisins
zest of one orange

Dressing:
1 teaspoon Dijon mustard
1/2 teaspoon cumin
pinch of cinnamon
1/2 teaspoon sumac
juice of one orange
2 tablespoons olive oil
1 tablespoon sesame oil
salt & pepper

METHOD:
Put grated carrot, mint, pistachios & raisins in a bowl. Combine dressing ingredients and stir. Dress salad & top with orange zest just before serving.

THE RAINBOW ROOM'S CARROT & PEANUT SALAD

COMMENTS: This salad from Nigella's "Forever Summer" is just so simple with basically carrots & peanuts but the combination just works.

ROAST PUMPKIN SALAD

COMMENTS: My sister-in-law Mel made us this salad the other night which went beautifully with the BBQ. She used sun flower sprouts from the Bangalow Farmers Markets which I had not seen before but you could use snow pea sprouts or whatever you have in the fridge.  Again I don't have quantities so just make it up!

INGREDIENTS:
butternut pumpkin roasted, cooled & cubed
pumpkin seeds
fancy lettuce
sun flower sprouts
marinated feta
dress with some oil oil & balsamic vinegar

QUINOA & PEA SALAD

COMMENTS:
This salad is based on a salad my friend Tracy U bought at Crave Bondi. The measurements are estimates so vary according to your tastes.

SERVES 6 as a side

INGREDIENTS:
1 cup quinoa cooked according to packet & cooled
6 pitted Kalamata olives sliced
1/2 cucumber diced
100g goats feta cubed
1/2 cup green peas cooked & cooled
2 Shallots sliced
1/3 cup flat leaf parsley 
1/2 punnet cherry tomatoes halved

Dressing:
1 tablespoon white vinegar
2 tablespoons extra virgin olive oil
sea salt & ground pepper

METHOD:
Combine salad ingredients in a bowl. Toss with dressing just before serving.

SALAD OF PORK, FENNEL & APPLE

COMMENTS :
This is another salad made using ingredients from my fridge including left over roasted pork shoulder. The measurements are very rough because I just threw it all in a bowl so just use however much you have or feel like eating. If you can't be bothered to stew the apple, add it in raw. The combination of pork, apple & fennel is a winner.

INGREDIENTS :
1 cup cold roast pork, chopped
1 Granny Smith apple, peeled, chopped & stewed in a little water
1/2 fennel bulb, sliced
1/2 avocado, chopped
handful bean sprouts
handful snow pea sprouts
handful snow pea tendrils
3 semi dried tomatoes

METHOD:
Put all ingredients in a bowl and splash some olive oil and lemon juice over the top.

PRAWN & ASPARAGUS SALAD WITH COCONUT DRESSING

COMMENTS:
This delicious  salad  by Valli Little in Delicious Nov 11 issue uses coconut milk in the dressing which is fresh and summery and asparagus which is in season now. You can prepare everything before hand and assemble just before serving.

SERVES 4

INGREDIENTS:
2 bunches asparagus, trimmed, blanched & refreshed
1 Lebanese cucumber, thinly sliced into ribbons
1 small bunch of rocket
16 cooked, peeled (tails in tact) prawns
Micro cress, to serve

Coconut Dressing
1/4 cup coconut milk
1 tablespoon lime juice
2 tablespoons fish sauce
2 tablespoons palm sugar
2 kaffir lime leaves, finely shredded

Combine dressing ingredients in a bowl.

Divide cucumber, asparagus, rocket & prawns among 4 plates then drizzle over dressing and garnish with micro cress.

QUINOA & NECTARINE SALAD

COMMENTS:
This makes for a very healthy lunch by itself or a side dish for lunch or dinner. I used Organic Tri-colour Quinoa which I bought at Harris Farm but any will do. Cook the Quinoa in vegetable stock according to packet instructions. The quantities of ingredients below are rough estimates as I really just threw everything into a bowl and combined.

INGREDIENTS:
200g cooked & cooled Quinoa
1/2 telegraph cucumber, chopped
1 tomato, chopped
1 nectarine, chopped
2 tablespoons fresh coriander, chopped
2 tablespoons fresh mint, chopped
zest & juice from a small lemon
seeds from half a pomegranate
100g goats cheese feta, chopped

METHOD:
Combine all ingredients in a bowl and serve.

SALAD OF COS, FENNEL, PROSCIUTTO, PISTACHIO & A CITRUS DRESSING

COMMENTS:
From George Sinclair of Yellow Bistro this salad has a winning combination of figs, fennel, oranges and prosciutto. Make sure you get a good prosciutto or I love to use Spanish Jamon. To make it even quicker you can use bought fried eschallots. It is a great lunch dish, especially for girls or would be perfect as a dinner starter.  It can be prepared in advance and assembled before serving.

SERVES 4 AS MAIN OR 6 AS STARTER

INGREDIENTS:
6 figs cut into 6ths
3 oranges peeled and segmented
1 bulb of fennel finely sliced (can use mandolin)
1 baby Cos
12 slices prosciutto
1/2 cup mint leaves roughly chopped
1/3 cup roasted pistachio nuts
sprigs watercress
citrus dresssing (below)
friend eschallots
extra virgin olive oil
salt & pepper

Citrus Dressing:
125mls lemon juice
75 mls orange juice
3 tablespoons sugar
1 teaspoon cinnamon
2 pinches of salt

Fried Eschallots:
5 eschallots - finely sliced
2 tablespoons caster sugar
salt
500mls vegetable oil for frying

METHOD:
Mix all dressing ingredients together.

Sprinkle eschallots with 1 tablespoon of sugar and a pinch of salt.  Toss and let steep in a sieve over a bowl for 10-20 minutes.  Heat oil in a fry pan to 150*C and add eschallots. Stir and bring to light golden colour. Strain and lay on kitchen paper and sprinkle with the remaining sugar.  Allow to cool and store in air tight container.

In one bowl mix Cos, prosciutto, fennel, half the pistachios, mint, fried eschallot and watercress.  In another bowl mix orange segments, figs, remaining pistachios, and mint. Season both bowls with salt and pepper, some oil and citrus dressing.

To serve, place cos salad mix on plate, then the fig salad mix on top of this.  Drizzle with more dressing and cracked pepper.

KAFFIR LIME & PEPPER MARINATED BEEF SALAD

COMMENTS:
I love Delicious magazine.  I always find a few simple, tasty recipes to try using produce in season.  This fresh and tangy salad came from the October issue.  It is easy and quick to prepare and you can do all the chopping and slicing in advance if you are having people over.  Then you can just quickly sear the beef when your guests arrive (perhaps on the BBQ) and throw it all together.  You can get kaffir lime leaves and palm sugar in Woollies or Coles.

SERVES 4-6

INGREDIENTS:
500g sirloin steak, trimmed
100mls lime juice (about 4 fresh limes)
2 kaffir lime leaves, thinly sliced
1/4 cup grated palm sugar
1 lemongrass stem (inner core only), grated
3 garlic cloves, finely chopped
1 small red chilli, finely chopped
2 tablespoons fish sauce
2 eschalots, thinly sliced
2 tablespoons roasted peanuts, chopped
1 tablespoon sunflower oil
1 bunch radishes, thinly sliced
1 cup (80g) bean sprouts
1 bunch mint, leaves picked
1/2 bunch basil, leaves picked
1 cup (60g) shredded iceberg lettuce

METHOD:
Place beef in the freezer for 20 minutes until firm. Very thinly slice and set aside.
Meanwhile, place lime juice, kaffir lime leaves, sugar, lemongrass, garlic and 1 teaspoon ground black pepper in a bowl and stir to combine.  Pour half the dressing over the beef, cover and set aside to marinate at room temperature for 30 minutes.
Combine the remaining dressing with chilli, fish sauce, eschalot, half the peanuts and 2 tablespoons water. Set aside.
Heat a chargrill pan over high heat.
Drain beef and pat dry with paper towel, then toss with oil.  In batches, cook beef for 1 minute each side until cooked through.
Toss the beef with the radish, bean sprouts, mint, basil lettuce and remaining dressing to combine, then transfer to serving plates. Garnish with remaining peanuts and serve.

ORANGE AND DATE SALAD

COMMENTS:
I attended a Moroccan cooking course in the late 1990's and she served this deliciously refreshing salad with some lamb shanks.  It would go well with any lamb.

SERVES 8

INGREDIENTS:
8 Naval oranges, peeled and sliced in circles removing pith and seeds
16 fresh dates, halved lengthways
handful of fresh coriander leaves/sprigs
handful of fresh coriander chopped
1 Spanish onion finely sliced
1/2 cup balsamic salad dressing
sprinkle of orange water
sprinkle of cinnamon

METHOD:
Prepare all ingredients and layer attractively on a platter.

WATERMELON, FETA AND BLACK OLIVE SALAD

COMMENTS: My mother-in-law, Merle, put me onto this delicious salad by Nigella Lawson. The combination of the watermelon, mint and feta is a refreshing sensation.  If you don't like olives (like me) just leave them out and it is still fabulous.

BALSAMIC & LIME VINAIGRETTE

COMMENTS:
In her book "Notes From My Kitchen Table" Gwyneth Paltrow says she always gets asked for this recipe but it is such a simple dressing I was skeptical. I WAS WRONG! This Vinaigrette is DELICIOUS! I used regular honey and lime juice from the bottle and it was still delicious!

Makes 125mls - enough for a very large salad.

INGREDIENTS:
2 tablespoons balsamic vinegar
2 tablespoons light agave nectar or honey
1 tablespoon fresh lime juice
100mls olive oil
Course salt
Freshly ground pepper

METHOD:
Whisk the vinegar, agave/honey and lime juice together in a bowl. Slowly whisk in the olive oil and season to taste with salt and pepper.

AVOCADO & ORANGE SALAD

COMMENTS:
I'm a big fan of fruit in salads. This simple salad combines avocados with oranges and mint and makes a refreshing accompaniment to lamb dishes such as shanks.

SERVES 6

INGREDIENTS:
3 avocados chopped
3 oranges peeled & segmented
1/2 cup chopped mint

Dressing:
Juice of 1/2 grapefruit
4 tablespoons olive oil
1 tablespoon walnut or macadamia oil
1 tablespoon honey
1 teaspoon seeded mustard

METHOD:
Mix together dressing ingredients. Place avocados, oranges & mint on a small platter or shallow bowl and drizzle over the dressing.



SALAD OF AVOCADO & PRESERVED LEMON

COMMENTS:
Preserved lemons is one of my favourite ingredients and I always have a jar ready in my fridge.  This simple salad combines them with avocados.

SERVES 6 as a side salad

INGREDIENTS:
2 avocados
3 Lebanese cucumbers
2 tablespoons finely chopped preserved lemon rind
1 cup roughly chopped coriander
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice

METHODS:
Remove skin and stone from the avocados and cut into bite-size chunks. Halve the cucumbers lengthways and slice them into thick pieces on the diagonal.  Put the avocado, cucumber, preserved lemon, coriander, olive oil and lemon juice into a bowl and lightly toss together without breaking up the avocado. Serve with fish.

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Ursula zajac | Reply 30.07.2014 18.59

Excellent salad recipes and not time consuming to prepare ,Ursula

Renee Watson | Reply 06.09.2012 16.08

love love love my mouth is watering after scrolling thru all the salads...bring on summer can't wait to make ALL of these :)
renee xx

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17.05 | 21:12

very nice

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18.02 | 07:27

i would like a small turkey breast and turkey neck recipe - not dietic

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30.07 | 18:59

Excellent salad recipes and not time consuming to prepare ,Ursula

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14.01 | 23:22

Hi Sam, I would love to receive updates for your fabulous blog. Keep up the great work!

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