Sometimes the best salads have only a few ingredients. This unfussy cucumber salad is one of them. Simple to prepare and cooling on a hot summer day or served along side any kind of hot and spicy food. The addition of fresh dill raises it from ordinary to a herbaceous, fragrant chef-d’oeuvre. Enjoy it as a light lunch or serve it along side other dishes at barbeques, potlucks and picnics.
Everybody loves this Brussels Sprouts salad. Its pretty simple to make, only calls for a few ingredients and keeps in the refrigerator for several days. This dressing boasts salty, sweet, tangy, and earthy flavours all at once, and the toasted almonds finish it off nicely with a bit of crunch. I actually crave this salad every now and again. Those flavours just hit the spot for me!
This delightfully yummy salad is made with French green lentils and fresh English mint (spearmint). I plant a big pot of this mint in my garden every year - it's one of my favourite herbs. Spearmint tastes great and it smells fantastic – if you’ve never planted your own spearmint before you definitely should. Just be sure to contain it as it grows like mad and will overtake your garden if you allow it!
The flavours and textures in this recipe are reminiscent of a Moroccan couscous. Millet takes longer to cook than couscous but I highly recommend becoming familiar with cooking this gluten-free as it is easily digested and considered an alkaline food. It one of the least allergenic grains available. In this post, I am serving the carrots and millet together because the flavours compliment each other so well and this is generally how I eat them. But they can each be served as a sides dish to accompany other main courses. They can also be made ahead and served at room temperature, which makes them ideal for picnics and potlucks.
This low-calorie fruit (yah, I thought it was a vegetable too!) is full of fibre, antioxidants and vitamins, including Vitamin C, B6, potassium and manganese. Spaghetti squash is less sweet than other varieties of winter squash. It's benign flavour is the reason it replaces wheat-based pastas in gluten-free circles, and also why it pairs so well with sauces and seasonings that would typically accompany pasta.
Garlic, cumin, and fresh herbs take this otherwise bland vegetable in a whole new direction! This is definitely one of my favourite ways to eat spaghetti squash. Delicious!
This is an incredibly popular salad. It is always a hit at potlucks and picnics. If you don’t have a gadget that will “noodle-ize” vegetables for you, you can slice or chop the jicama into any shape you wish. I use a benriner - one of my favourite kitchen gadgets make vegetable noodles.
In this recipe, tomatoes are paired with a cilantro pesto, avocados, chipotle seasoned roasted pumpkin seeds, and vegan cheese. This salad is a bit of a twist on the Italian caprese salad.