Tropical Strawberry Salad

Tropical Strawberry Salad

Summer time!  Don’t you love it?  We do!  Summer means lots of fresh fruits, yay!  Fresh fruits are a delicious way to end a meal or make a great snack.  That’s why I love this Tropical Strawberry Salad, I could eat it all summer!

This delicious salad is packed with healthy fruits.  Strawberries are high in fiber, who would have thought right? Bananas are considered a super food, they’re heart healthy, high in fiber, packed with vitamins and minerals including potassium!  And then there’s mango, many times called “the king of fruits”.  This delicious fruit is packed with antioxidants and vitamins; it’s heart healthy, helps lower cholesterol, helps in weight loss, good for digestion, helps fight cancer, is good for the eyes and teeth, and much more.  So packed together these three fruits don’t only taste great, they’re good for you!  Oh and it’s low in calories too!  So eat up!

Tropical Strawberry Salad

Ingredients:

12 Large Strawberries, washed, hulled, and quartered

1 Large Banana, sliced

1 Large Ripe Mango, peeled and cubed

1 Tsp. Sugar

Instructions:

Place strawberries in a bowl.

Sprinkle sugar over all and gently toss.

Add mango cubes and banana slices.

Gently toss together.

Serve right away or store covered in the fridge for a few hours.

 

 

 

Tropical Strawberry Salad
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Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils

Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils

This summery salad from chef Ori Menashe will become your go-to this season. It’s sweet and savory, tart, crisp and creamy, rich and refreshing, all in perfect balance.

 

Active: 30 mins             Total: 1 hr 45 mins                 Yield: 4

 

Ingredients

PICKLED PEPPER
DRESSING
SALAD

Directions

Make the pickled pepper
  • Place the pepper rings in a small heatproof bowl. In a small saucepan, boil the vinegar and salt, stirring, until the salt dissolves; pour over the pepper rings. Let stand at room temperature for 90 minutes. Drain.

Meanwhile, make the dressing
  • In a small bowl, combine the vinegar and shallot and let stand for 30 minutes. Slowly whisk in both oils until incorporated. Season with salt and pepper.

Make the salad
  • In a food processor, puree 1 ball of burrata until smooth and spreadable. Spread the burrata puree in shallow bowls. In a medium bowl, toss the mint, pea tendrils, purslane and pickled pepper rings with the dressing. Season with salt and pepper and toss to coat. Mound the salad in the bowls. Tear the remaining burrata into small pieces and arrange in the salads along with the peach wedges.

Make Ahead

The drained pickled pepper rings can be refrigerated for 1 week.

Suggested Pairing

Pair this salad with a minerally, strawberry-scented rosé.

 

 

 

Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils
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Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils
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Healthy 4th July Yogurt Bites

Healthy 4th July Yogurt Bites

The 4th of July is one of my favorite holidays. Who doesn’t love fireworks and sparklers? I think I love it so much because it’s in the summer and that means we get to wear shorts and flip-flops and grill our dinner.

I’m a sucker for warm weather so I love everything associated with that season. I especially love finding festive treats to serve at our get-togethers that don’t involve lots of sugary sweets. That’s a hard thing to do, since most of the things I see floating around are cookies and candy. I decided to make a new treat with things I know my kids will eat but that will also look fun for the 4th of July.

se red and blue yogurt bites turned out great and my kids love them.

Healthy 4th of July Yogurt Bites

Here is what you will need:

  • Vanilla Greek yogurt (or really, any kind of yogurt you love!)
  • Strawberries
  • Blueberries

yogurtbites2

The recipe is pretty simple: dice your strawberries and halve your blueberries. Place them in a silicone mold and cover with yogurt. Make sure to put the blueberries round side down. As for the strawberries, dice them in very tiny pieces.

Leave them in the freezer for about 2 hours and they are ready to eat! You can place them in a bowl sitting on ice so they won’t melt, but they won’t last for long sitting outside of the fridge and freezer, so keep that in mind.

 

Healthy 4th July Yogurt Bites
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Spring French Potato Salad

Spring French Potato Salad

A simple French Potato Salad with fresh herbs – tarragon, parsley and chives, with a flavorful Dijon Vinaigrette. Healthy, vegan and light with no mayo!  

Savory, quick, and easy, this French Potato Salad is simple to make, yet deeply satisfying. It pairs well with so many things and is perfect for gatherings and potlucks.

It highlights fresh colorful potatoes that are abundant right now at local farmers’ markets- so many fun varieties to choose from!

Here we’ve used purple fingerlings, German butterball, red potatoes, and Yukon golds.  Play around with different varieties for diverse flavor, shape, and color. Thin-skinned potatoes work best here. 

Fresh herbs like tarragon, parsley, and chives enhance the flavors making it taste quite magical. Tarragon adds a unique complexity to the salad, and is a classic ingredient in true French Potato Salad – but if you wish, you can substitute different tender herbs like dill or basil.  

 The flavors are more intense warm or at room temperature but still quite good served chilled. 

A perfect end-of-summer salad or side dish!

This French Potato Salad is loaded up with fresh herbs - tarragon, parsley and chives and dressed in the most flavorful dijon vinaigrette. It's vegan, with no mayo, and easy. to make! #herbedpotatosalad #frenchpotatosalad #veganpotatosalad

 

Slice the potatoes into 1/4-inch thick rounds.

 

Making French potato salad

 

‘Cover with water and add the salt.

 

This French Potato Salad is loaded up with fresh herbs - tarragon, parsley and chives and dressed in the most flavorful dijon vinaigrette. It's vegan, with no mayo, and easy. to make! #herbedpotatosalad #frenchpotatosalad #veganpotatosalad

 

Add whole garlic cloves to the simmering water.

 

 

While the potatoes simmer and soften (about 5 minutes) make the Dijon Vinaigrette and chop the fresh herbs.

 

This French Potato Salad is loaded up with fresh herbs - tarragon, parsley and chives and dressed in the most flavorful dijon vinaigrette. It's vegan, with no mayo, and easy. to make! #herbedpotatosalad #frenchpotatosalad #veganpotatosalad

 

Drain the potatoes and let them cool slightly.

 

This French Potato Salad is loaded up with fresh herbs - tarragon, parsley and chives and dressed in the most flavorful dijon vinaigrette. It's vegan, with no mayo, and easy. to make! #herbedpotatosalad #frenchpotatosalad #veganpotatosalad

 

Then gently toss the potatoes in a bowl with the flavorful Dijon dressing and the fresh herbs.

 

A simple French Potato Salad with fresh herbs - tarragon, parsley and chives, with a flavorful Dijon Vinaigrette. Healthy, vegan and light with no mayo!  

 

Serve immediately or at room temperature, or feel free to chill it! It will keep for 4 days in the fridge.

 

This French Potato Salad is loaded up with fresh herbs - tarragon, parsley and chives and dressed in the most flavorful dijon vinaigrette. It's vegan, with no mayo, and easy. to make! #herbedpotatosalad #frenchpotatosalad #veganpotatosalad

 

We know you will enjoy the fresh flavors of this French Potato Salad and won’t miss the mayo one bit! Pair it with all your grilling this holiday weekend and please let us know what you think in the comments below.

Have a beautiful weekend!

 

Ingredients

 

  • 2 pounds fresh potatoes, sliced ¼-inch thick (little, thin-skinned potatoes work best here)
  • 2 tablespoons of sea salt
  • 2 large garlic cloves

Dijon Vinaigrette:

  • 1 tablespoon dijon mustard
  • ¼ cup champagne vinegar or white wine vinegar
  • 1/3 cup olive oil
  • ¼ teaspoon black pepper

Fresh Herbs:

  • ¼ cup fresh flat-leaf parsley, roughly chopped
  • 2 tablespoons fresh tarragon, roughly chopped (or sub 1/4 cup dill or basil ribbons)
  • 2 tablespoons fresh chives (or sub green onions), minced

 

Instructions

Boil the Potatoes: Place the sliced potatoes in a large saucepan cover completely with cold water.Sprinkle in salt and bring to a boil.Add the 2 cloves of garlic, reduce heat and simmer 5 minutes or until potatoes are just tender.

Make the Vinaigrette: While potatoes are simmering, make the vinaigrette by whisking together dijon, oil, vinegar and pepper in a small bowl.Set aside.

Assemble: Drain potatoes and garlic.Place potatoes mostly single layer on a baking sheet to cool.Mince the cooked garlic and add to the vinaigrette.Drizzle the vinaigrette evenly over the warm potatoes.Let sit at room temperature for about 10-15 minutes.

Serve: Add to a serving bowl gently tossing with the chopped fresh herbs. Serve at room temp or refrigerate and chill.

 

 

Spring French Potato Salad
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Spring Peas and Greens with Cacio e Pepe Dressing

Spring Peas and Greens with Cacio e Pepe Dressing

Cacio e pepe is a great way to eat pasta, but have you tried cheese and black pepper on your peas? If not, we recommend doing so immediately.

 

Inspired by cacio e pepe (cheese and pepper), the classic Italian pasta sauce, this salad features spring greens and fava beans topped with a delicious buttermilk dressing.

 

 

Total:  45 mins               Yield:  4

 

 

Ingredients:

1 large egg yolk
3 tablespoons buttermilk
1 small garlic clove, finely grated
1/2 cup extra-virgin olive oil
3 tablespoons finely grated Parmigiano-Reggiano cheese plus more for garnish
3/4 teaspoon coarsely cracked black peppercorns
Kosher salt
2 pounds fava beans, shelled (2 cups)
2 cups fresh or frozen peas, thawed
4 cups spring greens, such as pea tendrils or baby arugula (2 ounces)
1 Hass avocado, peeled and cut into thin wedges

 

 

Directions:

Step 1

In a food processor, pulse the egg yolk with the buttermilk and garlic. With the machine on, drizzle in the olive oil until incorporated. Add the 3 tablespoons of cheese and the peppercorns and puree until smooth. Season the dressing with salt.

Step 2

Bring a large pot of salted water to a boil. Fill a bowl with ice water. Boil the favas until just tender, 3 to 4 minutes. Using a slotted spoon, transfer the beans to the ice bath. Add the peas to the pot and cook until tender, 5 to 7 minutes for fresh and 1 minute for frozen. Drain and transfer to the ice bath. Drain the favas and peas. Pinch the fava beans out of their skins.

Step 3

In a bowl, toss the favas, peas and greens. Add some dressing, season with salt and toss. Arrange the avocado on plates and top with the salad. Garnish with grated cheese and serve.

 

 

Suggested Pairing:

Zesty Pinot Grigio from Italy.

 

 

Spring Peas and Greens with Cacio e Pepe Dressing
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Baileys Milkshake (The Dalmation)

Baileys Milkshake (The Dalmation)

Serves 1

Easy

An indulgent take on milkshake for grown ups. Baileys and vanilla ice cream, whizzed with Oreo biscuits, make an irresistible drink for the ultimate treat.

Ingredients

  • whole milk 50ml
  • good vanilla ice cream 3 scoops
  • Baileys 35ml

 

  • Oreo biscuits 4, plus one to decorate
  • squirty cream to finish
  • glacé cherry to decorate

Nutritional Information

Kcals 691       Fat 35.3g       Carbs 73.4g       Fibre 2.2g       Protein 10.7g       Salt 1g


Baileys Milkshake (The Dalmation)
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Baileys Milkshake (The Dalmation)
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