Beetroot, Avocado and Pea Salad

There is so much good stuff in this “almost superfood” salad that it makes you feel very healthy and conscientious indeed. Served as it is, it can be a very substantial meal – just scatter a few roasted hazelnuts and/or chunks of creamy goat’s cheese over the top, and you need nothing else.

Did you know that I grew up calling beetroot, red beet? That name seems to have disappeared in Australia, although a quick search on google confirms that at least some people, in some parts of the world, retain that name. I wonder if it came from my mother, whose family contained many German immigrants. Perhaps it is a European thing.

The star of this dish is indeed the blanched then quick-pickled beetroot, and its contrast with the slightly bitter pea shoots. Rather than the hour-long boil or bake, eating beetroot raw or quickly sauteed or blanched is a healthy  and very delicious alternative. The beetroot retains a bite or crunch that adds textural layers to a dish. Everything can be prepared in advance for this salad, kept in the fridge, and combined at the last moment.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

Similar recipes include Slightly Pickled Beetroot Salad with Mustard, Beetroot and Goat Cheese Salad with Rocket, and Beetroot Salad with Honey Ginger Dressing.

Browse all of our Beetroot Salads, and all of our other Beetroot dishes. Our Avocado dishes are here. Browse all of Ottolenghi’s dishes from Plenty More. Or explore our Late Summer dishes.

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Feta Salad

Today’s salad is Middle Eastern in style – fresh ingredients, simply sliced and served at every meal. It features feta – get some of the creamy feta from your Middle Eastern shop if you can. We have used fresh herbs from the garden, but feel free to use baby spinach, rocket and any soft herbs that you have at your disposal.

You can add some olives too, to make it more of a Greek Mezze salad.

Similar recipes include Goat’s Milk Feta with Pine Nuts and Preserved Lemon, Cucumber, Feta and Mint Salad, Broad Beans with Feta and Lemon, and Baked Eggplant with Feta.

Browse all of our Salads, particularly our Feta Salads. Or explore our Mid Autumn dishes.

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Pomelo and Ruby Grapefruit Salad with Avocado

Pomelo, that thick rinded Asian fruit as big as a soccer ball (well, almost) goes by a number of names – Chinese grapefruit, shaddock, pumelo, pommelo, pompelmous, Jabong, Lusho, Batabi-Nimbu and chakotra are just a few. Big it is, and its seeds could feed an army of ants for a life time. But once you are through that thick rind, and you have flicked the seeds out of the segments, and the membranes around the segments are removed, oh oh, the flavours! So very South East Asian in its flavours, it is like a mild grapefruit. They say that it is an ancient ancestor of today’s common grapefruit.

Peeling a pomelo is a business, as the skin can be as much as an inch thick. The best approach is to cut a slice off the top of the fruit, then score the skin deeply to divide it into four segments. Pull the skin back like the petals of a flower and tear out the ball of pomelo. Finally, peel off the tough membrane surrounding each segment.

Even Yotam Ottolenghi is a fan of pomelo: “What I love about them is that, unlike other citrus, they don’t go flabby in salads but retain all their juiciness. This firmness is brilliant in salsas and salads. I love making sugar syrup and marinating pomelo pieces in it with sweet spices such as star anise, cardamom or cinnamon.”

So today, we have a simple Pomelo Salad to celebrate this fruit and the health giving properties that it contains. You can make it with Ruby Grapefruit, too, or with Pomelo, Ruby Grapefruit and Oranges. Enjoy!

The person who served me at the Asian Grocery where I bought the Pomelo told me how Asian people treasure Pomelo for its health giving properties. Like bitter gourd, she says, it is good for a range of ailments and for normal health maintenance. She loves to eat it with chilli and salt, just like green mango.

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Mung Sprout and Edamame Salad

Sometimes I prepare to post a recipe and realise that it is for an ingredient that does not feature often in our collection of recipes over 12 years of posting on this blog (including some recipes from our blog that ran from 1995 to 2006). It is a surprise to find an ingredient not covered much in all of that time.

We do use Indian-style sprouts in some recipes – that is, the type of sprouts that are only just sprouted, with small little tails. But Mung Sprouts with long tails, Chinese style, feature hardly at all! So today we begin to remedy that.

The recipe is from Ottolenghi’s Plenty More and takes long Mung Sprouts and pairs them with, of all things, Umeboshi puree, edamame beans and radishes!! It really works, and is a terrific combination. This recipe is part of our project to cook more dishes from our Ottolenghi collection of books, and we are beginning with Plenty More.

The salty-sour Umeboshi puree, made from pickled plums, can be found in the Japanese section of larger supermarkets, in Japanese groceries and in health shops. If you can’t find Umeboshi puree, substitute pomegranate molasses.

Make more of the dressing, if you want: it’s so tangy and good that you’ll be tempted to douse this salad; failing that, it’ll keep in the fridge for other dishes in the days ahead.

Similar recipes include Mushroom and Carrot Salad with Sprouts, Bean Sprout Stir Fry, and How to Grow Sprouts.

Browse all of our Sprouts recipes and all of our recipes from Plenty More. Our Ottolenghi dishes are here.

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Jicama or Radish and Cabbage Salad with Avocado

Have you tried Jicama yet? It’s crisp crunchy nature and apple-like taste makes it such a winner in salads. It is most easily found in Asian shops that have a large fruit and vegetables section. My local Asian grocery stocks them at most times. But if you haven’t any jicama, this salad is just as good with Radishes. In fact I really like the bite of the radishes with the sweetness of the mirin dressing.

This salad has a lovely Asian-influenced dressing of mirin and soy, and you can add wasabi for a heat hit if you wish. The flavours of the wasabi and mirin and soy are marvellous. I am sure that you will enjoy it.

Are you looking for other Jicama Salads? Try Jicama Salad with Cucumber and Lime, Jicama and Green Mango Salad, Pickled Jicama and Jicama Salad with Coconut Milk.

Or are you after Radish Salads? Try Raw Vegetable Salad with Mustardy Mayo Dressing, Mung Sprout, Edamame and Radish Salad, Tofu Salad with Radishes, Wombok and Radish Salad with Peanut Dressing and Cucumber and Radish Slightly Pickled Salad.

Why not have a look at our Bittman Salads, or explore all of our Jicama Dishes and all of our Radish Recipes. All of our large collection of Salads are here. Or alternatively, check our Mid Autumn dishes.

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Avocado and Capers Salad

A quick salad came together tonight, using the ingredients we had available. Greens from the garden, an avo from the kitchen bench and onion and capers from the fridge. A melon too, a few spices, some herbs.

This salad is great with crispy bread for lunch, or as a side for any meal. It even makes a good mid afternoon snack. Its adjustable and versatile. Use what you have in your kitchen and garden. As a bonus, how beautiful it is!

Are you looking for other Avocado Salads? Try Cucumber and Avocado Salad, Avocado and Strawberry Salad and Retro Recipes with Avocado.

We have some other Avocado recipes too. Try Avocado and Celery Cold Soup, Avocado Soup and Guacamole.

Or, if you’d rather, browse all of our Avocado Salads,  all of our Avocado recipes, and all of our many Salads. Or take some time to explore our Mid Autumn recipes.

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Grilled Green Tomatoes Tostadas with Black Beans, Avocado and Coriander Leaves

Tostada is a Spanish word meaning toasted. In Mexico and other parts of Latin America, it is the name of various local dishes which are toasted or use a toasted ingredient as the main base of their preparation. It usually refers to a flat or bowl-shaped tortilla that’s toasted – it is perfect as a base for other foods.

Today’s tostada is topped with crunchy grilled green tomatoes, soft avocado and delicious black beans, topped with coriander leaves. It is a great snack or informal lunch and reasonably easy to prepare. We love to eat it sitting on the steps of the decking (with large napkins), folding the tortillas together and eating with our hands. Summer eating! We make this style of snack a lot, and the inspiration for this combo comes from Food52.

Similar recipes include Green Tomato Pachadi, Green Tomato and Pineapple Salsa, Avocado and Black Bean Salad with Green Tomatoes, and Green Tomato and Mozzarella Salad.

Browse all of our Snacks and our Green Tomato recipes. Our Black Bean dishes are here. Or explore our Late Summer dishes.

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Avocado and Black Bean Salad with Green Tomatoes

Black Beans are so good and great in Summer as they add a little more substance for cooler days without feeling heavy and too wintery. If you haven’t used them before, they are a good stock item in your pantry. We are not keen on too many cans in our pantry, but black beans have joined the tomatoes, coconut milk and chickpeas (for emergencies).

Here we pair black beans with avocado and feta for a creamy salad that zings with lime juice.

We also add green tomatoes. What??, I hear you ask. Green tomatoes are a magnificent slightly sour and very crunchy ingredient ideal for salads, especially those with Mexican or South East Asian overtones. They are used extensively in parts of the world but not much in the English-speaking world. You may have seen the film Fried Green Tomatoes at the Whistle Stop Cafe (or not), but the use of green tomatoes extends far beyond being crumbed and fried (as delicious as they are). Try them in Indian dishes too, as a replacement for, or along side, the usual souring agent in the dish (tamarind, lime or lemon juice, dried pomegranate seeds, kokum, golpar, sour grapes, verjuice, etc). There are parts of the world that use sour to great effect in their cuisines – Persia and India come to mind.

I hope you enjoy this salad, it is very very good.

We have a Collection of our Green Tomato Recipes, so you can browse at leisure.

You might enjoy some other Black Bean recipes. Have a look at Turtle Bean Soup, and Black Bean and Cabbage Salad with Orange Dressing.

Similar Salads include Green Tomato and Fresh Mozzarella Salad, Avocado and Caper SaladCucumber and Avocado Salad with Asian Dressing, Wombok and Radish Salad with Peanut Dressing and Artichoke Hearts with Feta Salad.

All of our Black Bean recipes are here, our Green Tomato Recipes here, and our Avocado Recipes here. Salads are all here (there are a LOT), and Bittman Salads here. Or take some time to explore our easy Late Summer Recipes.

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Avocado and Strawberry Salad

An unusual salad indeed! The sweet and tart strawberries with the creamy avocados and the fresh herbs, together with the onion-walnut oil dressing, it is simply delicious!

Are you looking for similar recipes? Try Avocado with Tomato-Chilli Salsa, Black Bean and Avocado Salad with Green Tomatoes, Tomato and Strawberry Salad, Cucumber and Avocado Salad, and Baked Strawberries.

You might like to browse our Strawberry recipes and our Avocado dishes. And check out our many exciting Salads. Or explore our Mid Autumn dishes for even more inspiration.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. Feel free to browse other recipes from our Retro Recipes series.

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Avocado Smash with Radishes | Spread, Dip or Salad

Sometimes you don’t quite want a guacamole, you want a bit more than smashed avo, and you want to use that ripe avocado, mashed and tasty, to pile onto sourdough toast. Or to use as a salad. Well, here we have that recipe for you.

Are you looking for other Avocado dishes? Try Avocado Salsa, Avocado Salad with Pomelo, Cucumber and Avocado Salad, and Roasted Sweetcorn and Avocado Salad.

Or Radish Salads? Try Avocado and Caper Salad, Wombok and Radish Salad with Peanut Dressing, Radish Salad with Coconut Milk, and Cucumber and Radish Slightly Pickled Salad.

Or perhaps you are looking for other Dips and Spreads? Try Fava Bean Spread with Dill, Roasted Cauliflower and White Bean PureeWhite Bean, Sage and Roasted Garlic Spread, Zhug – Coriander Chilli Spread, and Babaganoush.

Browse all of our Avocado dishes and all of our Dips. Or explore all of our Late Autumn collection of recipes. Continue reading “Avocado Smash with Radishes | Spread, Dip or Salad”