Chef Johan's Raw & Tasty

Posts Tagged ‘summer salad’

Tossed Crunchy Sweet and Sour Salad

I made this delicious salad  for quick dinner last night and it was just too good no to share.

Ingredients

1/3 head nappa cabbage, thinly sliced
1 bunch watercress , stemmed
1 bunch spinach leaves, stemmed and sliced
8 ounces mung bean sprouts
3 ounces snow peas, cut into strips lenghwise
4 red Thai or serrano chillies, thinly sliced
4 cloves garlic, pressed
4 tablespoons fresh lime juice
4 tablespoons nama shoyu
4 tablespoons organic sucanat, (may substitute with other sweetener)
4 tablespoons canola oil

Garnish
4 green onions, cut into strips
1 handful fresh mint, cut into strips
1 handful fresh basil, cut into strips
1/4 cup jungle peanuts or your favorite nut, chopped coarsely

Method

Combine the first 11 ingredients in a large bowl and toss until ingredients are evenly mixed. Sprinkle with the herbs and nuts to garnish.
Servings: 6
Source: Adapted from World Food Cafe

Ingredients

1 cup raw sunflower seeds

1 tbsp fresh lemon juice

1/4 tsp salt

1/3 celery stalk

1/8 medium onion

1/3 carrot

2 tbsp minced fresh parsley

seasonings as desired

Directions

Soak the sunflower seeds for at least 1 hour until soft.  In food processor combine onion, celery, and carrot, and chop until fine.  Add the soaked sunflower seed, salt,  parsley, and any desired seasonings.  Process till finely chopped (do not over-process or the end result will be a pate which makes a great dip).  Serve by itself,  stuffed into a tomato, bell pepper, mushroom, or rolled in a lettuce leaf.

This cool and refreshing salad  adapted from Bon Appetit | July 2007 brings memories of a Florida vacation, a summer weekend, or a Sunday jazz brunch in a cool courtyard.

Ingredients

1/2 cup orange juice
1/4 cup unseasoned rice vinegar

1/3 cup olive oil

2 (8-ounce) bags coleslaw mix
4 ears of fresh corn, shucked, kernels cut from cob
2 medium carrots, peeled, coarsely grated 1 medium red bell pepper, stemmed, cored, cut into thin strips
6 medium green onions, thinly sliced
1/2 cup chopped fresh cilantro

Preparation

Whisk orange juice, rice vinegar, and olive oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

Thanks to Chris H for this versatile summer salad which may be served alone, as a fresh salsa, or a great stuffing for lettuce wraps and vegetables.

Ingredients

1 c walnuts, chopped

2 c fresh corn kernels

1 jalapenos, seeded and thinly sliced

2 T lime juice (I used a whole lime)

2 T olive oil

Salt, pepper

1/4 c crumbled feta

6 vine ripened tomatoes, hollowed

Directions

Combine first 7 ingredients. Stuff into the hollowed out tomatoes. Sprinkle w/feta before serving.

A refreshing summer salad

Tropical flavors of mango and citrus complement black beans in this colorful salad.

Ingredients

2 ripe but firm avocados, halved, peeled and cubed 
3 tablespoons lime juice
2 ripe but firm mangos, peeled and cubed 
1 jalapeño, stemmed, seeded and finely chopped 
Sea salt and freshly ground black pepper 
1 teaspoon grated lime zest 
1/4 teaspoon agave nectar 
2 tablespoons chopped cilantro, plus more for garnish 
3 tablespoons olive oil 
1 cup black beans, well drained (can be either sprouted, slow cooked, or left out)

Instructions

Combine all ingredients in large bowl, toss gently.  Garnish with cilantro.

This easy to make salad is a great summer treat!

Ingredients

3 tomatoes, cut into bite sized pieces

¼ red onion, sliced into rings

½ cucumber, sliced into wedges

½ red pepper, julienned

16 kalamata olives

1 clove garlic, minced

1/4 tsp fresh ground black pepper

1 tsp fresh oregano

1/4 tsp Celtic sea salt

1  1/2 Tbsp lemon juice

3 Tbsp extra virgin olive oil

4 oz (120g) skim milk feta cheese – crumbled (optional)

Instructions

Place the salad ingredients (reserve some of the feta for garnish) in a large bowl and toss, garnish with reserved feta crumbles.  Salad may be served immediately, but is best if allowed to sit refrigerated for 1 hour.

Notes: can be prepared a day in advance, no special equipment required