Recipes tagged with « Fresh »
Grilled Romaine Salad Barbecue Style
Grilled romaine brings smoky crunch paired with charred heirloom tomatoes and crusty bread rubbed with a punchy lime and olive oil. Balanced acidity cuts through smoky fat. Bread toasted just right: crisp outside, still chewy inside. Quick grill times preserve fresh textures and bright colors. Easy to swap tomatoes for zucchini slices or add fresh herbs to the dressing. Perfect for summer grills. Dairy-free, vegan, nut-free. Simple ingredients showcase bold outdoor flavors. Efficient prep: marinade, grill, assemble in under 25 minutes. Focus on tactile doneness and visual cues to avoid overcooking. Serve immediately for best texture contrast and brightness.
Kale Celery Waldorf Salad
Crunchy kale leaves softened with dressing; pecans swapped for walnuts, slight cut on dried cranberries down to balance tartness. Endives replaced with radicchio for bitterness contrast; apple switched to crisp Pink Lady with lemon to avoid browning. Mayo reduced, Greek yogurt added for tang and creamy body. Dressing syrup swapped with honey, hits right level of sweet without overpowering. Salad rests just 10 minutes tipping texture to tender but still firm, kale collides with pieced celery stalk in vivid green crunch. Mix evenly to coat leaves well but avoid soggy spots.
Zesty Coriander Sauce
Green herbs smashed raw with freshness. Cilantro blitzed with scallions, garlic. Heat from serrano replaces jalapeño. Ginger swapped for turmeric for earthiness. Light oils and watery lime balance. Tomato diced last, fresh bite. Spices reworked. Quick easy. Salsa vibes. Vegan, gluten and dairy free.
Quinoa Salad with Melon and Beets
Mixes quinoa with cooked diced beets, watermelon cubes, and fresh arugula. Tossed in red wine vinegar and olive oil. Goat cheese optional. A fresh, colorful vegetarian salad with no nuts, gluten, or eggs. Takes about 65 minutes total. Serves six. Bright flavors, crunchy and soft textures combined. Simple cooking and assembling steps.