Five quick and easy salad recipes
To make a good salad, one is going to need some decent ingredients.
Salads can be delicious and a nice cool way to eat on a hot day.
Many people think that a salad is an addition to a meal, a side dish, diet dish, or one of the courses in a multiple course meal. You can make a salad a meal in itself. The benefits are that a salad usually consists of raw food, which contains more nutrients and you don’t have to turn on the stove, which is really great if the weather is already hot. Not turning on the stove is also earth friendly. Not using the stove is also easy on the environment. There are a number of salads that can be made that are excellent as meals. Here are some tried and true salads that are tasty and could be a favourite of yours as well as mine. These chilled salads are excellent on a hot summer day.
Avocado and Salmon Salad.
One medium or large avocado that you have let ripen from the hard green state.
One can of salmon or a salmon steak that has been baked and chilled.
Grated corn, ¼ cup
Grated garlic, one medium clove
Whole sweet peas, shelled from the garden preferably
Whole white or brown mushroom
Vegetarian broth, one tablespoon
Oregano to taste
Basil to taste
Dulse or Nori seaweed flakes or powder
Almond or Hazelnut powder, one tablespoon.
One ½ pint of sprouts like alfalfa, onion, radish or garlic
Vinegar to taste
Sesame oil, a few sprinkles.
Tomatoes, cherry or one medium beefsteak
Parsley two to four sprigs
Scoop and mash the avocado pulp. Mix in the grated garlic, the sweet peas, grated corn, vegetarian broth, nut powder, seaweed flakes and sesame oil. Hand whip into a thick sauce. Make a bed of sprouts in a serving bowl and scoop the mix onto the sprouts. Break up the salmon and sprinkle this onto the sauce. You can leave out the salmon if you are a vegetarian and substitute firm tofu in its place. Cut the beefsteak tomato into wedges and slice the mushroom and garnish around the edges. Cut a sprig of parsley and place in the center.
20 grams of dry vegetable pasta spirals pre cooked and chilled
One small green pepper
One small red chili pepper, chopped very fine to almost a paste
Basil to taste
Marjoram to taste
One tin of tuna,
Almond or hazelnut powder
Apple cider vinegar, a few dashes to taste
Cubed cheddar or mozzarella cheese
Mix the ingredients together as you would in a casserole with the exception of the Parmesan, which you will sprinkle on top. Garnish with cherry tomatoes.
1 pint of cottage cheese.
1 half pint of in season strawberries
1 half pint of in season blueberries
1 half pint of in season raspberries
Optional, blackberries in season, self picked
Optional Salal berries in season, self picked
Optional Saskatoon berries in season, self picked
several leaves of romaine or leaf lettuce
Cinnamon to taste
Select and wash lettuce leaves for as many servings that you are to make. The above is suggested for two. Line the bowls with the lettuce leaves. Scoop out and place cottage cheese on the lettuce. Sprinkle cinnamon to taste and add a dash of nutmeg. Quarter several strawberries and lay them out around the edge of the cottage cheese. Take a handful of raspberries and blueberries and sprinkle them in the center. At this time of the year (July-August) wild berries abound such a black berries, Saskatoon berries and salal berries. These can be substituted for the blueberries and raspberries, or you can alternate with different combinations. This makes a great noonday summer meal.
Tofu, either fried, baked or prepared tofu such as tofu breakfast links, beef strips, chicken, etc.
Precooked and chilled pasta such as elbow or spiral noodles
Seasoning such as oregano, marjoram, basil, dill weed, depending on your tofu selection.
Green or red peppers.
Place the chilled pasta in bowls for the number of people you are serving. Mix in diced green and red peppers. Sprinkle chopped tofu meat substitute of your choice on the noodles. Garnish the edges with sliced tomato wedges. For the beef flavoured tofu, use oregano and basil and mix in some crushed garlic. For the chicken flavoured tofu use the marjoram and basil and a dash of tamari sauce. If you are using breakfast links tofu slices, dill weed is the best. This dish is highly variable and is open for some experimentation on your part.
Corn based salad
One cob of fresh corn removed from cob for each serving
¼ brick of firm white tofu per serving, mashed into flakes with a fork
Sesame oil, a few sprinkles
Tamari sauce, several sprinkles
Dulse or nori flakes
A squeeze of lemon juice to taste
Alfalfa sprouts or leaf lettuce
Mix the flaked tofu, corn, sesame oil, tamari sauce, dulse/nori, taragon and lemon well in a large enough bowl for the number of servings. On plates lay out the sprouts or lettuce. Scoop out the corn based salad onto the sprouts or lettuce. Garnish with cherry tomatoes around the edge. Top the salad with a garnish of parsley. Done right, this thoroughly vegetarian salad tastes like a fish salad.