Peach Basil Shrimp Salad

Peach Basil Shrimp Salad with Sweet Chili Vinaigrette

Peach Basil Shrimp Salad

When the temperature rises, easy meal prep and (semi) cold dishes are my kind of meal! This Peach Basil Shrimp Salad tastes light and fresh! Tender crisp succulent grilled shrimp served on a bed of crispy greens with juicy Peaches and lots of Basil for a complete meal ready in minutes (with almost no clean up); this is truly the perfect summer meal!
And for that matter, our favourite Salad.
The dressing is made with ready sweet chili sauce and an ingredient that I really love, Ume Su. Maybe you have heard of it? I discovered it a couple of years ago and love it.

Ume Su is the red juice of umeboshi apricots that are put in brine with shiso leaves. Its also very salty, and most times it’s not necessary to add more salt to your recipe. Ume Su is less acidic than ordinary vinegar though, because it’s technically not a vinegar but the sour brine juice from the lactic acid fermentation.
The best way to describe the flavor is fruity, slightly acidic and salty all at the same time, that’s why I love adding it to sauces and vinaigrettes because it adds a lot of flavor and a little goes a long way.
If you can’t find it, buy it online, but if you don’t feel like buying it at all, which I totally understand (but you’re missing out on something great), sub with more vinegar and salt.

Peach Basil Shrimp Salad

Prep Time : 15 mins
Cook Time : 5 mins
Total Time : 20 mins

Servings: 4

Ingredients:

INGREDIENTS Sweet chilli vinaigrette
• 6 tbsp. sweet chilli sauce
• ½ cup natural oil or very light olive oil
• 1 tbsp. sesame seed oil
• ¼ cup lime juice
• 1 tbsp. fish sauce nam pla
• 2 tsp Ume Su
• 1 tbsp. honey
• Freshly ground black pepper
• Salt if necessary
INGREDIENTS Peach Basil Shrimp Salad:
• 1 cup loosely packed basil leafs only
• 16 oz. / 450 gr. mixed salad greens various colors if possible
• 1 cup radishes
• 2 peaches
• 2 avocados
• 5 spring onions
• 16 oz. / 450 gr. peeled big fresh shrimp
• 1 tbsp. canola oil
• Salt and pepper
• 1 large buffalo Mozzarella or 2 medium
• Handful fresh cilantro

Peach Basil Shrimp Salad

Peach Basil Shrimp Salad
Instructions:

1. For the Sweet Chilli Vinaigrette, mix all the ingredients in a jar and shake until well combined.
2. Reserve until ready to use. Leftovers are best stored in the fridge.
3. Place all the greens in a large serving dish. Sprinkle the Basil leafs on top of the greens.
4. Cut the radishes in very thin slices and fan them out, place them on the salad. Leave some of the smaller radishes whole.
5. Peel the peaches, cut in half, twist and separate the halves. Remove the stone and also cut into thinner wedges and place on the salad fanned out.
6. The same goes for the avocados, peel, cut in half, remove the stone and slice and place on salad.
7. Put a frying pan on medium high heat, when hot add the oil. Season the shrimp and cook for about two to three minutes on each side, depending on the thickness of the shrimp.
8. Cook until no longer pink and remove straight away from the heat. Arrange on the salad.
9. In the middle of the salad, place the buffalo mozzarella, slightly torn open to reveal it’s soft inside.
10. Sprinkle with the fresh cilantro and serve drizzled with the sweet chilli vinaigrette.

Enjoy!
Myra XO

Peach Basil Shrimp Salad

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Bbq Honey Chicken Tenders Cobb Salad with Green Goddess Dressing

Let’s celebrate Spring in full glory with this amazing refreshing salad. It’s super easy to make and you can easily substitute the chicken with some succulent Shrimp or any other protein you like.

INGREDIENTS COBB SALAD:

  • 1 lb. chicken tenders
  • 2 tsp. Cajun seasoning
  • ¼ cup bbq sauce
  • 1 tbsp honey
  • 1 tbsp. olive oil for frying
  • 1 head of lettuce
  • 2 red bell peppers
  • 20 cherry tomatoes (more or less)
  • 2 -4 hard boiled eggs
  • 1 small can of corn, drained
  • 1 – 2 avocados, peeled and stone removed
  • 1/3 cup olives
  • handful baby carrots

GREEN GODDESS DRESSING:

  • 1 avocado, peeled and stone removed
  • ½ cup natural yoghurt of choice
  • ½ cup natural sugar free milk of choice
  • Small handful of fresh Basil* see note
  • Small handful of fresh Dill* see note
  • 1 tsp. garlic powder
  • 2 tsp. onion powder
  • A dash of tabasco
  • Juice of half a lime
  • ¼ cup olive oil
  • Salt and pepper
  • ½ cup of water or more for the right consistency

INSTRUCTIONS:

  1. First we’ll marinate the chicken, place the chicken tenders in a bowl and season them with the Cajun seasoning , then add the bbq sauce. Mix to combine and cover. Place in the fridge to marinate, overnight if possible but any amount of time is good.
  2. Take out a large plate or platter and arrange a layer of lettuce on it.
  3. Meanwhile wash the peppers and pinch them with a fork all over, put them on a plate and microwave for 6 minutes, remove and cover with foil straight away. This is so the skin will loosen from the peppers. When cool enough to handle pull away all the skin and tear the peppers into strips, place them on the lettuce in a single diagonal row.
  4. Cut the tomatoes in half and arrange in a row on the lettuce
  5. Cut the eggs in quarters and arrange on platter.
  6. Repeat with the remaining ingredients.
  7. For the dressing, combine all the ingredients in a blender, and run until all is smooth. Add the water until you have the desired consistency.
  8. Now heat a non stick frying pan large enough to hold the chicken tenders in one layer and set to high heat.
  9. Add the olive oil and place the tenders in the pan, cook on one side for two minutes and turn. Cook for another two minutes and lower the heat to low.
  10. Cook for another two minutes or until cooked thru, check by pulling a piece open.
  11. Add the tablespoon of honey and stir around so it starts to caramelize. Turn off the heat and place the chicken tenders on the salad right before serving.
strawberry grilled halloumi salad

Strawberry Grilled Halloumi Salad with Honey Balsamic Dressing

strawberry grilled halloumi saladHalloumi or Challoumi or hellim is a semi-hard, unripened, slightly springy brined cheese traditionally made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. It has a high melting point and so can easily be fried or grilled. Originally from Cyprus, Halloumi is generally served during the warmer months with watermelon, due to its refreshing qualities. But pairs beautifully with any kind of fruit. Personally I love it best when grilled. The trick is to grill on high for a very short time, to keep it soft on the inside.
It balances perfectly with anything sweet because of the slight saltyness. Perfect for over a salad.


Prep time : 10 minutes
Cooking time : 2 minutes
Serves : 2-4


INGREDIENTS:

• 2 large bags of prepared salad mix, about 10-14 oz. / 300-400 gr.
• 1 block Halloumi, drained and patted dry
• 1 cup Strawberries, washed, de-crowned and sliced in half
• 1 or two Avocados
• 1/4 cup pine nuts, toasted
• 1/4 cup sliced Spring onions
• 1/4 cup whole Basil leafs
• 1 cucumber, peeled
• 1/2 cup radishes, sliced
• 1 passion fruit, pulp only (optional)

HONEY BALSAMIC DRESSING:

• 4 tablespoons thick balsamic vinegar.
• 2 tablespoons honey.
• 1 teaspoon Dijon mustard.
• pinch of salt.
• freshly ground black pepper.
• 1/2 cup extra virgin olive oil.

strawberry grilled halloumi salad

INSTRUCTIONS:

1. Get out a large serving platter, plate or salad dish and place all the lettuce leafs in the bowl.
2. Place all the ingredients for the dressing in a jar and shake well to combine. Set aside until ready to use.
3. Slice the cucumber in half lengthwise and again each half in half. Then cut into thick slices, so you end up with thick quarters. Arrange on top of the lettuce leafs.
4. Next divide all the radishes on top of the salad.
5. Scoop out the Avocado using a small spoon and place avocado on the salad.
6. Place the Strawberries on top and arrange all the basil leafs, tucking them in here and there so some are still visible.
7. Heat a griddle pan until hot. Slice the Halloumi into 1/4″ slices (1/2 cm).
8. Put the slices in the griddle pan and grill each side for one minute.
9. Place on top of the salad as soon as them come out of the pan.
10. Scoop the passion fruit pulp over the Halloumi.
11. Sprinkle with pine nuts and spring onion slices and serve straight away with plenty of the Honey Balsamic Dressing.

Enjoy!!
Myra XO

strawberry grilled halloumi salad

Passion Kale Salad with Grapes

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Let me introduce you to a new couple,  Passion fruit and Kale. They say opposites attract, right?

Kale being strong, textured, dark and rough, and Passion fruit being delicate, perfumed, sweet and juicy.

These two go together so well. I wanted to find something completely different from the most obvious choices to accompany the kale, giving it sweetness and something  very different.

The addition of Grapes I love because to me they are like little explosions of sweet juice.

The nuts have had a turn in the pan with a bit of honey and salt to give them crunch and flavour. So to make a long story short, I think you’re really gonna like this one and it’s so pretty too.

The essential trick is to massage the Kale long enough for the right texture, it’s also easier to digest this way and it becomes a little softer.

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Serves 4 as a side

Ingredients;

1  12 oz./350 gr. bag of (organic) washed and chopped Kale

juice of half a lemon

1 tbsp. Extra Virgin Olive Oil

1/4 tsp Himalayan Salt

1 tbsp. Raw Honey

freshly Black Pepper

1/2 C. red grapes cut in half

1 passion fruit. (wrinkled fruit means sweeter)

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1/3 C. Walnuts roughly chopped

1 tbsp. Honey

a sprinkling of Himalayan Salt

Method;

Get out a tray and cover with parchment paper.

Put a frying pan on to medium heat. Toast the walnuts for  about three minutes until golden, add the salt and honey. Cook for an other minute or so until syrupy and sticky. Take off the heat and pour the nuts onto the tray with parchment paper. Let cool.

Put the Kale in a bowl. Add salt, lemon juice and olive oil. With very clean hands, start massaging and squeezing the kale, for about ten minutes. Until it turns darker and softer.

Spoon out half of the Passion fruit and add the tablespoon honey, incorporate in the kale salad and mix.

Place the Kale on a pretty serving dish or plate. Decorate with the grapes and nuts. Spoon the other half of the passion fruit pulp out on top of the kale salad.

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Not quite what you’re looking for? How about Harvest Pumpkin Salad, baked Halloumi & Chantherelles with Maple Balsamic Vinaigrette.

Harvest Pumpkin Salad, baked Halloumi and Chantherelles with Maple Balsamic Vinaigrette.

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I’ve got Pumpkin on my mind. Everywhere I look I see pumpkins, everything I read seems to be about pumpkins and now I can’t stop thinking about them So rather than fight it, I’d better embrace it.

No, in all seriousness I love pumpkins and I am very happy with the vast amount of Pumpkin recipes going around . In magazines, on tv and online. I have come up with a few myself and this is the first one. I had it for dinner tonight and it was so satisfying and delicious I couldn’t wait to share it. Usually I am not a fan of just having a salad for dinner because I get hungry after about an hour. But it has been two hours since I had my dinner and I think I am going to be ok until breakfast.

This salad does have a few steps to prepare but then again it is a dinner substitute so there is some work and cooking involved. But fun work….promise. And it is so pretty and delicious you could easily serve it for an informal dinner party with some freshly baked bread.

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Serves 4

   

Ingredients for the salad;

1 lb roast pumpkin cubes

2 bags of lettuce mix, about 8 oz.

4 oz. of canned lentils, drained

Traditional Halloumi Cheese, 7 oz

14 oz. Chanterelles, gently wiped clean

1 large red onion, peeled cut in half and into slivers

1/3 C. Parsley leafs whole

1/4 C.  dried Organic Cranberries, soaked for at least 30 minutes

1/2 C. Bacon in smallish dice, (omit for vegetarians)

1/2 C. Maple candied All Natural Roasted Pecans (Unsalted)

Maple Balsamic Vinaigrette

Roast pumpkin cubes;

Pre heat oven to 350 ° F/ 180 ° C

1 lb. fresh cubed Pumpkin, peeled and seeds removed

1/4 tsp. pumpkin spice mix

1/4 tsp. ground cumin

1/4 tsp. sweet smoked paprika

1/4 tsp. Himalayan salt

2 tsp. olive oil

Toss everything together and place on a baking tray covered with parchment paper. Roast for 20 minutes. Toss pumpkin half way thru cooking.

Remove from oven and let sit at room temperature.

Maple candied Pecans;

1/2 C. All Natural Roasted Pecans (Unsalted)

2 tbsp Maple Syrup

Toast the pecans in a dry frying pan for 2 minutes until pecans smell toasted. Add the maple syrup and cook for two more minutes, until syrup has reduced and all is sticky and deep golden brown. Transfer the pecans to a plate covered with parchment paper. Immediately separate the pecans with two forks. Let cool completely.

Warning: Caramel of any kind gets extremely hot so do not touch with your fingers or taste it!!!

Maple Balsamic Vinaigrette;

2 tsp. prepared Dijon mustard

4 tsp. Maple Syrup

3 tbsp. Thick Balsamic Vinegar

6 tbsp. olive oil

salt and pepper

Whisk the first three ingredients together until well blended and slowly add the olive oil until emulsified. Add a salt and pepper.

Before we start with the chanterelle and Halloumi it is time to prepare the salad plates first. Or salad platter, which ever you prefer. Place like this

1  Salad leafs

2 onion slivers

3 roast pumpkin cubes

4 lentils

5 parsley leafs

Now back to the chanterelle. Heat a frying pan over high heat and add the bacon dice, cook over moderate heat until really crispy, remove from pan and set aside in a small bowl.

Remove some of the fat from the pan if necessary and put it back on the heat. Add the chanterelle and cook on high heat for about four to five minutes until golden brown. Remove to a plate and put the pan back on the heat. Add the Halloumi slices and bake in a dry pan for about 1 and a half minutes on each side until crispy and soft.

Divide  the chanterelle carefully over the salad, scatter with the bacon and add the baked Halloumi slices. Decorate with the maple candies pecans and cranberries and serve straight away with the Maple Balsamic vinaigrette.

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Not quite what you were looking for? How about Endive Gratin with Baked Apples, Blue cheese and Thyme img_1181

Quinoa Tabbouléh with Chickpeas and Pomegranite Seeds

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Serves 4 as a side

Quinoa is such a versatile grain, I love it! It’s cooked in minutes and basically you can do anything you like with it once it’s cooked. Plus point; it freezes really well too. Just put it in a zip lock bag in the freezer and scoop out what you need.

During the Summer, when it’s too warm to eat hot dishes I like making salads like these, where there is some sort of grain involved and you have your veggies and carbs in one dish.

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Tabbouleh is a middle eastern dish usually made with Bulgur, a kind of dried cracked wheat, but I like to use Quinoa instead since it has a lot more protein, less carbs and more fibre. Also it’s Gluten free.  Quinoa to me is a super grain, the seeds grow on large feather like branches and can be black, red or white. In Inca quinoa means “mother grain”, and I can see why.

However when you cook Quinoa it is very important that you rinse the seeds very well before cooking since they are covered in saponin, a bitter substance that works like a natural insect repellant for the plant.

Ingredients;

1 1/2 C. Quinoa

3 C. Stock, vegetable or chicken

1 can of chickpeas, drained

1/2 C. Pomegranite seeds

1/4 cup freshly squeezed lemon juice

1/4 cup good olive oil

Himalayan salt

Freshly ground black pepper

1 cup minced scallions, white and green parts

1 cup chopped fresh mint leaves

1 cup chopped flat-leaf parsley

1  cucumber, unpeeled, seeded, and medium-diced

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Method;

Cook the Quinoa according to package instructions or;

Wash the Quinoa thoroughly and put in a pan, add the stock. Bring to a gently boil and cook with the lid on the pan for about 10 – 12 minutes , taste and check  to see if the Quinoa is done.

Place the Quinoa in a large bowl and let it cool before adding the chickpeas, pom seeds, scallions, cucumber, herbs, oil, lemon juice, salt and pepper. Toss and serve either cooled or at room temperature. Great with grilled meats!

Enjoy

Myra Xo

Looking for more great recipes to try?  Be sure to check out this Watermelon Salad

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Beet Salad

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Prep time …. 5 MINUTES

Serves 4 as a side dish

This is such an insanely pretty colored dish. I always serve it either with meatballs or steak for some reason. I think it just goes really well with meat I guess.

I always try to save some for lunch the next day but I rarely succeed. You’ll see for yourself.

The great thing is that you use the vacuum packed beets, so it takes 5 minutes to make, how great is that? Ok, here we go….set the timer.

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Ingredients;

  • 1 lb. pack vacuum packed cooked beets
  • 1/4 C. greek yoghurt
  • 1 tbsp honey
  • salt and pepper
  • 1 tbsp. chopped parsley
  • 1 tbsp. chopped dill
  • 4 spring onions, sliced into fine rings (reserve some for decorating)
  • 2 tbsp pickle juice

Method;

Open and drain the beets. Cut in slices or chunks. Put in a bowl.

Add the remaining ingredients. Toss. Sprinkle over the remaining spring onions. Serve.

Enjoy

Myra Xo

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Buddha Bowl Breakdown & Buddha Sauce

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Vegan

Some things disappear as quickly as they come. But the Buddha Bowl is doing exceptionally well. It’s been around for a while now and I think it’s here to stay.

I know that I am going to keep on making them, probably for the rest of my life.

When I cook dinner in the evening I always think, Ooh  I’ll save that for my Bowl tomorrow. I don’t understand why it has taken so long to become popular. It’s basically left overs made pretty in a bowl.

That’s why I am calling this the Buddha Bowl Breakdown, because it is more of a how to in general than one specific recipe. It all depends on what you have left in the fridge and what you are in the mood for.

For me it is super easy, since I always have cooked grains in the freezer as well as various beans. I am not such a fan of canned beans, I can always taste the can. I wonder if anyone else has this problem because I have the same with canned tuna. I love tuna but I always really need to air it before I prepare it. Anyway, drifting off here…

I have divided the ingredients in groups and you can mix and pair as you like. I highly recommend the Buddha dressing, because it is simply delicious. Even over warm vegetables the next day (“if” you have any leftovers).

Buddha Dressing:

1 tbsp. Olive oil

1/2 C. cooked Chickpeas

1/2 C. Water (more or less)

1/4 C. Apple cider vinegar

2 tbsp. Tahini paste

1 Garlic clove, peeled and grated

juice of 1/2 a Lemon

1 tsp. Sriracha sauce

1 tbsp. Agave syrup

1 tsp. prepared Mustard

2 tbsp. Nutritional Yeast (optional)

1 tsp. Turmeric

Method:

Blend all the ingredients in the food processor until smooth. Keeps for about 5 days in the

fridge.

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Ingredients Buddha Bowl:

Base

All types of salad leafs and greens, Spinach, Watercress, Lettuce, Cabbage,Kale…

Grain/Starch

Cooked brown rice, Corn, Cooked Millet, Kasha, Kamut, Quinoa, Whole grain Pasta, Sweet potato baked or boiled…

Vegetables

Either, raw, steamed or grilled such as;

Asparagus, Onions, Green beans, Avocado, Carrots, Red Peppers, Zucchini, Tomatoes, Cucumber, Beets, Radish, Chicory, Leek, Celery…

Protein

Cooked or grilled; Chicken, Fish, Eggs, Tofu, Tempéh, Beans, Lentils, Edamame, Chickpeas… Any of these beans can be sprouted for a few days, in advance.

Herbs

Parsley, Dill, Chives, Cilantro, Tarragon, Mint, Basil…

Healthy Fats

Nuts, Seeds, Avocado, Olives…

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Hail to the Buddha Bowl!

Watermelon Salad

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Serves 4

At home we try to eat what’s in Season,  it feels like the right thing to do. So it’s really exciting when I see a Watermelon for the first time in season. Not only are they delicious but very healthy too. They are full of Lycopene which is a carotenoid  good for heart health and bone health. They also contain Citrulline.

Citrulline is an amino acid that is converted by our kidneys into arginine.

Watermelon contains about 250 milligrams of citrulline per cup.  Arginine improves blood flow and there’s also some preliminary evidence arginine may help prevent excess accumulation of fat in fat cells. Hello?

Ingredients;

  • 2 bags of Arugula
  • 1 small watermelon, peeled and diced
  • 4 oz. Feta cheese
  • 1  onion, peeled and sliced as thin as you can

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  • a bunch of fresh Mint. Pick of the leafs, thow the stems away.
  • 1/2 C. Pomegranate Seeds
  • 1/4 C. toasted Pine nuts
  • 1 tbsp. Chia seeds
  • 1/4 C. extra virgin olive oil
  • juice of one lemon

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Instructions;

Star of by putting the onion in a bowl with the juice of half a lemon and leave for about 15 minutes. This will take away the sharpness of the onion.

Arrange the Arugula on a platter. Scatter over the Watermelon. Then the drained onions.

Crumble over the Feta. Then tear the Mint leafs up a bit and sprinkle over the salad tucking the leafs in between the pieces of Watermelon.

Then scatter over the Pomegranate seeds, the Chia seeds and the Pine nuts. Serve drizzled with the olive oil and the remaining juice of the lemon.

Enjoy!

Myra XO

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