Tag: salad

Cucumber Avo Salad

by Karen ClaassenLeave a Comment on Cucumber Avo Salad
Cucumber Avo Salad

500g cucumber (about half an English cucumber)
2 avocados
30ml lemon juice
2 salad onions, finely sliced
chilli flakes

Peel the cucumber in alternating strips in its length.
Take out the seeds with a teaspoon, cut into bite-sized pieces and put it in a colander set in your sink.
Sprinkle 5ml salt over, toss together and leave to drain for about 20 minutes.
Slice the avocado in half, remove the pip and scoop out the flesh.
Cut in to 1,5cm cubes.
Add the avocado to a mixing bowl, sprinkle over the lemon juice and season with salt and black pepper. Stir to combine.
Shake the cucumber pieces in the colander to get rid of any moisture.
Add to the avocado.
Add the sliced salad onions and mix again.
Now stir the salad vigorously until the avocado breaks down a bit.
Taste the salad and adjust the seasoning with salt, pepper and lemon juice.
Scatter over some chilli flakes and serve.

Corn and Coriander Salad

by Karen Claassen1 Comment on Corn and Coriander Salad
Corn and Coriander Salad

This salad is my new obsession – it is zingy, fresh and everything and more that your tastebuds are craving ..!

8 corn cobs, cleaned
olive oil
80ml mayonnaise
30ml sour cream
80g feta cheese, finely crumbed
45ml lemon juice
finely grated rind of 2 lemons
40g coriander leaves, picked off the stems (it is about an average bunch)
3 spring onions, sliced

Heat a wood-fired grill to medium-high heat.
Coat each corn cob with a thin layer of olive oil and season with salt.
Place the corn on the grill and cook for 20 minutes. Turn them every now and then so that they get a char all over.
Cool slightly and then cut the kernels from the cobs. Set aside.

Add the mayonnaise, sour cream, feta cheese, lemon juice and lemon zest to a small bowl.
Season with salt and pepper and mix together.
Spoon half the corn kernels on a serving dish.
Top with half the spring onions and half the coriander leaves.
Drizzle half the dressing over and repeat the corn, spring onion and coriander layers, finishing with a drizzle of the dressing.
Serve the salad at room temperature.

Melon and Feta Salad (with Basil Dressing)

by Karen ClaassenLeave a Comment on Melon and Feta Salad (with Basil Dressing)
Melon and Feta Salad (with Basil Dressing)

150ml olive oil
250ml tightly packed basil leaves
1 clove garlic, minced
2,5ml salt
15ml lemon juice
15ml apple cider vinegar

cos lettuce
1 small melon
200g feta cheese
3 tomatoes

For the dressing:
Add all the ingredients to a blender and blitz at high speed for one minute. Set aside.

Arrange some lettuce leaves on a serving platter.
Slice the melon in half and take out the seeds.
Cut the melon into slices and then cut the flesh out of the skin,
Scoop a few melon balls from the flesh if you have a melon scoop.
Arrange the melon on the lettuce.
Slice the feta and tomato into slices and add it to the melon and lettuce.
Drizzle the basil dressing over the salad and serve.

Green Bacon Salad

by Karen ClaassenLeave a Comment on Green Bacon Salad
Green Bacon Salad

250g smoked bacon
125ml yoghurt
125ml mayonnaise
a squeeze of lemon juice
45ml olive oil
80ml milk
100g + 100g feta cheese
3 cos lettuce (or other crunchy lettuce)
125g sugar snaps
250ml frozen peas, thawed
1 avocado pear, sliced

Dice the bacon and cook until done and slightly crispy on the edges. Set aside to cool.
Add the yoghurt, mayonnaise, lemon juice, olive oil, milk and 100g of feta cheese to a blender and blitz on high speed until smooth. Set aside.
Arrange the lettuce on a serving plate.
Scatter over the sugar snaps, peas, avocado pear and bacon.
Spoon/drizzle the dressing over the salad.
Crumb the remaining 100g feta on top, add a few grindings of black pepper and serve.


Panzanella Salad with Burrata

by Karen ClaassenLeave a Comment on Panzanella Salad with Burrata
Panzanella Salad with Burrata

Traditionally panzanella/Italian bread salad is not served with cheese but the creaminess of the burrata adds a deliciousness beyond words!

4 x 2cm thick slices of sourdough bread
6-8 ripe tomatoes, room temperature
half a cucumber
1 burrata cheese
1 small red onion
2 cloves garlic, minced
125ml olive oil
60ml balsamic vinegar
juice of one lemon

Preheat your oven to 190℃ and line a baking sheet with baking paper.
Cut the sourdough slices into cubes of 1,5-2cm – they should look like chunky croutons.
Spread the bread on the prepared baking sheet and liberally drizzle with olive oil.
Season with salt and pepper.
Place in the oven for 20-30 minutes, until the croutons are golden and crisp.
Remove from the baking sheet and set aside.
For the dressing:
Chop 3-4 tomatoes into very small pieces. The chopping is best done in a shallow bowl so that you can preserve all of the tomatoes’ juice.
Add the tomato and its juice to a mixing bowl.
Chop the onion as finely as you can, mince the garlic and add to the tomato.
Now add the olive oil, balsamic vinegar and lemon juice.
Mix the ingredients together and season with salt and pepper.

Slice the remaining 3-4 tomatoes into chunks and place in a large bowl.
Slice the cucumber into chunks and add to the tomato.
Pour the dressing over the salad and mix through.
Scatter the croutons and basil over and mix again.
Spoon the salad onto a serving plate and place the burrata on top.
Serve with a cold Babylonstoren Rosé.

Prawn and Basil Salad

by Karen ClaassenLeave a Comment on Prawn and Basil Salad
Prawn and Basil Salad

500g pasta of your choice
1 x 245g sachet pickled peppers, diced and liquid reserved
500g prawns, deveined
250ml salad cream/creamy mayonnaise
250ml yoghurt
2 big handfuls of basil leaves
half an English cucumber, diced

Cook the pasta according to packet instructions and drain.
Take the pickled peppers from the sachet and chop. Set the peppers aside.
Drizzle the pickling liquid over the warm pasta and stir through. Set aside to cool.
Bring a pot of salted water to the boil, add the prawns and cook for 4 minutes. Drain and set aside to cool.
Add the salad cream, yoghurt and basil leaves to a blender and process until you have a light green dressing.
Season the dressing with salt and pepper.
Add the pasta, prawns, cucumber, peppers and basil dressing to a large bowl and mix through.
Scatter some basil leaves on top and serve.


Tabbouleh Salad

by Karen Claassen1 Comment on Tabbouleh Salad
Tabbouleh Salad

250g uncooked spelt
4 medium tomatoes, very finely chopped
1 English cucumber, very finely chopped
2 bunches parsley, very finely chopped
12 mint leaves, very finely chopped
4 green onions, white and green parts, thinly sliced
45ml lemon juice
45ml olive oil
salt and pepper

Prepare the spelt according to instructions and drain.
Add the spelt and all the chopped vegetables and herbs to a mixing bowl.
Drizzle over the lemon juice and olive oil and season with salt and pepper.
Mix through and serve.

Chicken Salad

by Karen ClaassenLeave a Comment on Chicken Salad
Chicken Salad

There is one sauce that doubles up as marinade and dressing!!

500g chicken breasts

Marinade/Dressing:
30ml olive oil
juice of 2 lemons (60ml)
30ml water
30ml apple cider vinegar
30ml chopped parsley
2 cloves garlic, minced
5ml dried origanum
5ml salt
black pepper

Salad:
lettuce
tomato, chopped
cucumber, chopped
red onion, sliced
avocado pear, sliced

Add all the ingredients for the marinade/dressing to a mixing bowl and whisk together.
Pour half of the mixture into a jug and keep aside as the salad dressing.
Place the chicken breasts in the marinade for 30 minutes.
Place a pan on medium-high heat and add the chicken breasts. Cover with a lid and cook for 5-6 minutes before flipping them over and cooking for another 4 minutes. Rest the breasts in the pan, with the lid on for another 5 minutes.
Arrange the lettuce, tomato, cucumber, red onion and avocado on a serving plate.
Slice the chicken and place on the salad.
Drizzle with the salad dressing and serve.

Fruit Salad

by Karen ClaassenLeave a Comment on Fruit Salad
Fruit Salad

papino
raspberries
blueberries
cape gooseberries
1 x container ready-made vanilla custard

Peel the papino and cut it in half. Slice a small section away on the rounded side so that it forms a base on which the fruit can “stand”.
Place the half on a serving dish and fill the cavity with the berries and a generous dollop of custard!!

Greek Salad with Pesto

by Karen ClaassenLeave a Comment on Greek Salad with Pesto
Greek Salad with Pesto

tomato, cut into wedges
onion, cut into rings
calamata olives
feta cheese
1 batch Greek Pesto (from this blog)

Add all the ingredients except the pesto to a salad bowl, drizzle with olive oil and lemon juice and season with salt and pepper.
Dollop several spoonfuls of greek pesto on the salad to add zing, flavour and happiness!!