All posts tagged: salad

tabouleh salad with cauliflower

Last week I made a tabouleh salad using Finnish organic quinoa. The end result was a sticky, gooey porridge. It got eaten, but not with a big smile. This time, I decided to try cauliflower instead and Yes, now we’re talking! This recipe is raw, simple and quick to make, so even better. Side dish for 4-6 people: 1 middle-sized cauliflower 1 small red onion or 1/2 of a bigger one 1/2 cucumber 2 large, firm tomatoes 1 bunch of  fresh flat leaf parsley 1/2 bunch of fresh mint juice of 1 lemon 1/2 tsp ground cumin salt & pepper to taste Wash and chop the cauliflower florets into fine pieces or use a food processor to grind it. Do the same with the peeled red onion, flat leaf parsley and mint. Mix them all in a bowl. Remove the seeds from the tomatoes. Chop them into small cubes and add to the mix. Cut the 1/2 cucumber in half lengthwise and scoop out the watery seeds part with a tea spoon. Cut the cucumbers …

sunny side salad

As the weather is warming up, my warm soup lunches are turning into colorful salad picnics outside. This simple salad works on it’s own or as a side dish. It’s crunchy, it’s sweet and it’s summery! Here is what you’ll need: 3 medium sized carrots 2 ribs of celery a handful of radishes 2 tbsp of sesame seeds a generous handful of seeds (sun flower & pumpkin) a handful of raisins juice of half a lemon and juice of half an orange extra virgin olive oil to taste (1-2 tbsp) Wash, peel and grate the carrots into a bowl. Wash and chop the celery into slices, wash & slice the radishes. Throw in the rest of the ingredients and give it a good mix. This recipe is enough for 2 people, or 4 if used as as side salad.

red quinoa salad

Ingredients: 2dl red quinoa (uncooked) 1dl chick peas rinsed 1/2 cucumber cut in cubes 2 big seeded tomatoes 2-3 scallions 150 g feta cheese 2 tablespoons extra virgin olive oil 1 tablespoon dried oregano 1-2 tablespoons sun flower seeds ½ teaspoon of Himalayan salt 1 tablespoon of balsamic vinegar juice of half a lemon ½ teaspoon freshly ground black pepper broccoli sprouts (optional) Boil the quinoa according to the instructions on the pack (average 15-20 min) and set it aside to cool. Seed & chop the tomatoes in small cubes, chop the cucumber and the scallions. Crumble the feta cheese. In a big bowl combine all the ingredients except from the broccoli sprouts and mix them well together. Add the broccoli sprouts on top of the dish when serving. If possible, leave the salad in the fridge for an hour or two before serving, this will make the flavors more intense. Serves 4.