Tastebud Tango

Salad Palette pleasers: crunch, sour, sweet, spice, creamy, filling. All of these elements in one dish? By the way, this isn’t even a dish per se. It’s a fantastic salad that I have served at every single barbecue I’ve ever hosted. Yes, I know it’s not summer. I see the snow on the ground, BUT we all need to eat more salads and veggies. Especially since 75% of us will be making the cliche lose weight/get healthy new years resolution in less than a month. So, you can thank me once your taste buds do a lil dance while eating this “boring old salad”. Oh and its gluten-free so you know that’s a fad these days and so this salad is also now chic.

  • 1 avocado, diced (creamy & the binder)
  • 1 cup of corn (defrost in the microwave, starch/filling)
  • 1 red bell pepper, diced (crunchy a tad sweet)
  • 1 lemon or lime (juice only no zest for the tart)
  • 1/2-1 tbsp. tony’s (the Cajun spice, same one used in the salmon Omega 3 recipe…re use of ingredients is kind of the theme here if you haven’t quite caught on! Oh Hi! check out our Instagram to see what the container looks like. Adjust based on taste preference/saltiness)
  • 1 tsp. garlic powder
  • A pinch of dried parsley

Mix and serve cold.
Happy Eating, XO.

Party in your mouth Salad

I didn’t just title this post “party in your mouth” so that you would click on the recipe. Although that is definitely an added bonus 🙂 I pretty much said exactly that when I first tried this salad at a restaurant. I usually don’t go home and emulate much of what I eat out, but this one was easy & so damn good, it had to be done!

  • 3 cups of Chopped watermelon chunks. (I would keep them fork size so you can get all the flavors in each bite.)
  • 1/2 cup of Crumbled feta cheese (I did a pinch of black pepper too but that’s because I don’t think salt & pepper should ever live without each other.)
  • 1/2 of a medium sized red onion. (Thinly sliced kids. If you don’t like onions, you can do cucumber rounds. Point is to get something fresh & crunchy!)
  • Then they added a pinch of dried parsley for color, you can do fresh but make sure its finely chopped & a drizzle of balsamic to top it off.

I cant stress how good this is! Going back to my theory on salads being scrumptious and “sultry”. This salad hits all your taste buds: salty (feta), sweet (watermelon), crunchy(onion or cucumber or both), and smooth (balsamic). Now that’s a party!

Happy eating, XO.

watermelon salad

Chickpea Salad

Not all salads have to be like eating grass. Some salads don’t even need to have any leafy greens. Go ahead, pick yourself up off the floor because I know you are shocked. This recipe isn’t even for the generic pasta salad (which I mean I still love). This is something different, yet yummy. Fancy, but easy.

  • 1 container of herbed feta cheese
  • 1 can of chick peas (Also known as garbanzo beans, drain the can liquid)
  • 1 medium size red onion (You could use another onion if you have one lying around, but I suggest the red one since those are the most palatable raw)
  • 1 tsp of crushed garlic
  • 1.5 tbsp of dried or fresh parsley (See I give you options and don’t always force you to use what I want)
  • Pinch of salt & pepper to taste (a pinch of red chili flakes will add that zing you may crave)

Chop the onion finely, mix the other ingredients, and serve cold.

Happy Eating, XO.

Wild Watercress Salad

Watercress is usually pretty tasteless, right? Not anymore! Citrus, sweet, and savory all play leading roles in this watercress salad.

  • 4 cups watercress (about 1 bunch)
  • 1 1/2 cups thinly sliced fennel bulb (that is about 1 small bulb, and the thinly isn’t just so it looks pretty, it also monitors how much you get in one bite because fennel is a strong flavor)
  • 3 oranges sectioned and sliced (if you prefer less citrus or sweet cut down to 2)

Now for the dressing (in a time crunch, any light vinaigrette or dressing would work, but this one is damn delish and easy):

  • 2 tablespoons lemon juice (aim for fresh, but bottle stuff won’t kill it)
  • 1.5 tablespoons EVOO
  • 1 teaspoon Dijon mustard (to mix it up you can use coarsely ground mustard since you are the boss)
  • 1/2 teaspoon maple syrup
  • Dash of sea salt (regular salt is OK, but it’s a bit too fine when trying to flavor a dressing)
  • Dash of black pepper (don’t be a bum, use freshly ground, it makes a world of difference)

Whisk and pour on top. Don’t pre-make this it will all separate and be nasty. Make right before serving, it takes 5 minutes.

Also note, this salad like our others, has the multitude of taste bud components to fit that “sultry” feel we swear salads can accomplish.

Fennel: crunch & the anise flavor

Orange: citrus & soft

Maple syrup: sweet & smooth

Lemon juice & Mustard: tangy

This is important to know so you can liven up any boring salad or also substitute, add, or remove ingredients you like better (e.g. throwing in some beets for color & softness or some nuts for an extra crunch element).

Happy eating, XO.

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