This no cook raw kale salad is easy to make and can be made quickly from just a few ingredients you probably already have in your fridge. Well, maybe you don’t have the kale, but you probably have all the other ingredients.
Check out the ingredients and recipe instructions below:
1 bunch Tuscan kale, ribs removed and roughly chopped
2 tablespoons extra-virgin olive oil
Juice of half a lemon
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 medium carrot, peeled and finely grated (about ½ cup)
Half a crisp apple–peeled, cored and finely chopped
¼ cup golden raisins
¼ cup sliced raw almonds
3 tablespoons pitted oil-cured olives (about 9 olives), halved
2 tablespoons hemp seeds (optional)
Freshly ground black pepper
Simple No Cook Raw Kale Salad Instructions:
In a medium bowl, combine the kale with the olive oil. Sprinkle with salt. Using your hands, massage the kale until the olive oil is coating the leaves and they begin to wilt, about 1 minute.
In a small bowl, whisk the lemon juice with the cumin and turmeric. Add the mixture to the kale and continue to massage the leaves until well combined.
Add the carrot, apple, raisins, almonds, olives and hemp seeds, if using, and toss until just combined. Season with salt and pepper. Let the salad rest for 10 minutes, then serve.
Original source for recipe: Purewow.com
With all the time and energy psopls spend on trying to lose weight, it really isn’t that hard to do and to find the right foods to help you on your weight loss quest. Have this green smoothie power drink every day and see if the weight doesn’t come off without all the hassle. Here are list simple ingredients.
2 handfuls of baby spinach
1 cup of chunk pineapple
1 cup of yogurt
1 cup of filtered water
Blend well in your Vita Mix or or other high quality blender and enjoy.
Salads are the dieter’s friend. Why, because when you are trying to lose weight, most salads contain fresh vegetables and little harmful fat that is bad for your diet. So with that said, here’s a great example of a delicious salad that could be good for someone on a diet, but also good for anyone else. Remember, a diet shouldn’t be just a fad or a way to eat temporarily, it should be a complete lifestyle.
As I write this, it is summer and that’s the best time for great avocados. Here are the ingredients for the salad and the cilantro vinaigrette dressing that goes along with it and the prep instructions:
5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice
Add to a large bowl and refrigerate until ready to use.
6 T. Olive oil
2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper
Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
When ready to serve salad, add dressing and gently toss.
Original recipe source: Authentic Suburban Gourmet
Black beans can be added to just about everything to make a great dish even better. But this black bean salad with avocado, corn and more looks like a delicious salad to eat alone or to add to a meal.
Here are the list of ingredients and the instructions for making this salad below:
- 2 15-ounce cans black beans, rinsed and drained
- 3 ears fresh cooked corn, kernels cut off the cob
- 2 red bell peppers, diced
- 2 cloves garlic, minced
- 2 tablespoons minced shallots, from one medium shallot
- 2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons sugar
- 9 tablespoons extra virgin olive oil, best quality such as Colavita
- 1 teaspoon lime zest (be sure to zest limes before juicing them)
- 6 tablespoons fresh lime juice
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 2 Hass avocados, chopped
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.
Get the full write up on OnceUponAChef.com
Tilapia is a delicious tasting fish as it is very meaty and tasty. With this baked tilapia with ginger and cilantro you will get an extremely flavorful dish as the ginger brings an oriental flavor and the cilantro ads a little Mexican hint to the fish.
Here is a list of ingredients below with basic instructions:
1 pound domestically farmed tilapia fillets
Kosher salt and freshly ground pepper
3 garlic cloves, peeled and smashed
1 inch fresh ginger, grated, about 1 tablespoon
1 jalapeño pepper, roughly chopped (optional)
1/3 cup roughly chopped cilantro leaves
1/4 cup white wine
2 tablespoons soy sauce
1 teaspoon sesame oil
Scallions, chopped for garnish
Extra cilantro, to garnish
Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9×9-inch or 8×8-inch ceramic or glass baking dish.
Put the garlic, grated ginger, chopped jalapeño, and cilantro in a small food processor with the white wine, soy sauce, and sesame oil. Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.)
Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous, still.
To read the full story on this recipe and see some more pictures of the preparation steps visit theKitchn.com