Whole Food Poppy Seed Dressing https://www.everyveganrecipe.com/recipe/whole-food-poppy-seed-dressing.html?mtm_campaign=srecipe_041323&mtm_medium=social&mtm_source=tumblr This easy to make recipe whisks together some healthy ingredients to recreate the typical store-bought poppy seed dressing. Using no added sugars, this recipe uses pineapple juice for sweetness and tahini for thickening. Also gluten-free and vinegar-free.
“Crunchy Jackfruit Salad with Sweet Green Chili Sauce”
This Asian-inspired recipe has an Indian touch; the dressing has a spicy, tangy, and sweet green chili sauce(https://desicomidas.co/2023/09/27/sweet-green-chili-sauce/). This refreshing and vibrant salad is made with a variety of crisp vegetables, accompanied by a flavorful dressing. The key elements of this salad are its crunchy texture and…
Colouful and flavourful, this Rainbow Salad makes a vibrant lunch, one best enjoyed in the garden, to make the most of the still warm days! Happy Friday!
Ingredients (serves 1):
2 small Garden Beetroots (boiled a couple of hours or so until tender, and completely cooled)
a quarter of a large cucumber, rinsed
3 large radishes, rinsed
1 large carrot
4 Garden Cherry Tomatoes
Peel Beetroots, and, using a sharp knife, cut them into thin slices.
Cut cucumber and radishes into thin slices, too.
Peel carrot and, using the coarse side of a box grater, grate it.
Halve Cherry Tomatoes.
Arrange Beetroot and cucumber slices into circles onto serving plate. Spoon grated carrot in the middle, and top with radish slices and Cherry Tomatoes.
Serve Rainbow Salad, drizzled generously with a fragrant dressing, like basil vinaigrette or Mint and Shallot Dressing.
Ensalada de Remolacha & Zanahoria
(Colombian Beet & Carrot Salad)
3 cups chopped (cooked) beets
3 cups chopped (cooked) carrots
2 tbsp olive oil
2 tbsp white vinegar
the juice of one lime
1/2 tbsp cilantro paste
1/2 tsp cumin
1/2 tsp onion flakes
1/2 tsp sea salt
a pinch of black pepper
Place cooked vegetables in a large salad bowl.
In a small mixing bowl, whisk together the; olive oil, white vinegar, lime juice, cilantro paste, cumin, onion flakes, sea salt, and black pepper. Pour dressing over salad. Stir to fully combine.
Serve immediately or store in fridge to serve later.
This Arugula, Blueberry and Feta Salad with Toasted Nuts is vibrantly sweet and peppery! All the ingredients of the arugula, blueberries, feta cheese, dried fruit and nuts, are all brought together by a tangy balsamic dressing.
Picture this beautiful salad as edible art at gatherings. It’s a feat for the senses, a melody of flavors and a celebration of beauty that nature provides. It makes a lovely starter before a main course.