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Healthy Asian Chicken Salad November 14 2013, 0 Comments

I've been told to stop calling this my lazy day lunch. I suppose it is a bit too much effort to really be referred to as a lazy lunch, but it is just so simple and delicious. I like to make this salad the day after we have roasted a chicken for dinner, having saved the breasts for this lovely, easy meal. For a vegetarian or vegan salad, simply omit the meat.

 Serves a hearty lunch for two or 4-6 small, side dish portions

 

INGREDIENTS

Dressing:

 2 tablespoons organic coconut or grape seed oil

1 tablespoon organic rice wine vinegar

tiny splash of sesame oil

1 teaspoon organic soy sauce

1 teaspoon organic, freshly grated ginger

2 teaspoons organic honey or agave

the zest and juice of 1 washed, small organic orange

1 garlic clove, very finely minced

1 tablespoon organic cold milled golden flax seed (flax seeds add Omega-3 essential fatty acids and fibre to this dish)

a pinch of coarse sea salt (we like to use pink Himalayan) 

black pepper to taste

 

Salad:

2 roast chicken breasts

1 very large handful purple kale (rinsed, dried and torn) 

1 very large handful organic green kale (rinsed, dried and torn)

1 small head of organic butter lettuce (you guessed it, rinsed, dried and torn)

(feel free to substitute any healthy greens you have on hand)

a sprig of fresh organic mint and coriander, finely chopped

3 large organic carrots sliced finely

1/4 cup organic cashews, roughy chopped

1/4 cup organic peanuts, roughly chopped 

 

1. To make your dressing: In a medium size bowl, vigorously whisk together your dressing ingredients and season with salt and pepper. You can also use your food processor or blender, but why dirty more dishes?

2. In a large bowl, toss your greens (and purples), carrots, cashews and peanuts.

3. Drizzle on your dressing, toss well and serve immediately.

 

This dressing also makes a lovely marinade for chicken, seafood and BBQ steak.


Kale, Plum & Marcona Almond Salad October 07 2013, 0 Comments

 We love this salad as a side dish or on it's own for a bright and light Autumn lunch. Feel free to substitute your favourite citrus or leafy greens.

 

Serves 4-6

2 tablespoons organic extra-virgin olive oil

1 tablespoon organic balsamic vinegar

1 teaspoon grated lemon zest (make sure to use unwaxed, organic fruit)

1 teaspoon grated blood orange zest (see note above)

2 tablespoons fresh lemon juice

2 tablespoons fresh blood orange juice

a pinch of coarse sea salt (we like to use pink Himalayan) 

a pinch of crushed black pepper

2 very large heads of organic kale (rinsed, dried and torn)

2 ripe organic black or red plums (pitted and quartered) 

1/2 cup of Marcona almonds (feel free to substitute pistachios or your favourite nuts)

 

1. To make your dressing: In a small bowl, whisk together olive oil, balsamic vinegar, citrus juices and zest and season with salt and pepper.

2. In a large bowl, toss your kale, plums and almonds.

3. Drizzle in your dressing, toss well and serve immediately.