Salads2017-04-10T19:41:22+00:00
African Sweet Potato Salad
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African Sweet Potato Salad
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    Ingredients
    • 4 medium sweet potatoes
    • 62 ml Marula Oil
    • 2 tablespoons lemon juice
    • ½ teaspoon sea salt
    • black pepper freshly ground
    • 1 green pepper
    • 1 small onion
    • 1 celery stalk
    • parsley chopped
    Ingredients
    • 4 medium sweet potatoes
    • 62 ml Marula Oil
    • 2 tablespoons lemon juice
    • ½ teaspoon sea salt
    • black pepper freshly ground
    • 1 green pepper
    • 1 small onion
    • 1 celery stalk
    • parsley chopped
      Instructions
      1. Steam or boil the potatoes until tender. Drain and set aside to cool. When cool, peel off the skin which should slide off easily and cut potatoes into cubes.
      2. Mix Marula Oil, lemon juice, salt and pepper together and pout over the potatoes. Cover and leave in the fridge to chill for at least a few hours.
      3. Lastly, add the chopped green pepper, onion and celery.
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      Avocado & Grapefruit Salad
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      Avocado & Grapefruit Salad
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      Servings
      4people
      Servings
      4people
        Ingredients
        • 1 pink grapefruit
        • 2 tablespoons Avocado Oil (cold pressed)
        • 1 avocado diced small
        • 1 shallot minced
        • 2 large handfuls rocket
        • 2 endive chopped
        • 1 handful nuts or crushed pecans and pumpkin seeds (soaked)
        • parsley chopped
        Ingredients
        • 1 pink grapefruit
        • 2 tablespoons Avocado Oil (cold pressed)
        • 1 avocado diced small
        • 1 shallot minced
        • 2 large handfuls rocket
        • 2 endive chopped
        • 1 handful nuts or crushed pecans and pumpkin seeds (soaked)
        • parsley chopped
          Instructions
          1. Peel the grapefruit, remove the bitter pith and separate into segments. Chop the segments and place in a bowl.
          2. Mix together the Avocado Oil, the shallots and any grapefruit juice that has seeped out.
          3. Assemble the remaining ingredients in a bowl and add the oil mixture.
          4. Serve this lovely salad on a single serving plate or in individual cups.
          5. Variation: Add some cooked prawns.
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          Broccoli & Cauliflower with Camelina Dressing
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          Broccoli & Cauliflower with Camelina Dressing
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          Servings
          4people
          Servings
          4people
            Ingredients
            • 150 grams broccoli
            • 150 grams romanesco cauliflower
            • 150 grams cauliflower
            • 1 large carrots
            • 3 tablespoons Camelina Oil
            • 1 tablespoon apple cider vinegar
            • 1 teaspoon honey
            • salt & pepper (freshly ground)
            • parmesan cheese
            Ingredients
            • 150 grams broccoli
            • 150 grams romanesco cauliflower
            • 150 grams cauliflower
            • 1 large carrots
            • 3 tablespoons Camelina Oil
            • 1 tablespoon apple cider vinegar
            • 1 teaspoon honey
            • salt & pepper (freshly ground)
            • parmesan cheese
              Instructions
              1. Wash the cauliflowers and broccoli and break into florets. Peel and slice the carrots.
              2. Blanch the vegetables for just few minutes in salt water to retain their crunch. Rinse with cold water so they do not lose their colour.
              3. Prepare the dressing by mixing together the vinegar, oil, honey, salt and pepper.
              4. Arrange the vegetables on a plate, add the dressing and garnish with grated Parmesan cheese.
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              salad ingredients cherry tomatoes, lemons
              Cherry Tomato Salad
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              The Argan Oil in the dressing gives this salad a delicious aroma.
              Cherry Tomato Salad
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              The Argan Oil in the dressing gives this salad a delicious aroma.
              Servings
              6people
              Servings
              6people
                Ingredients
                • 500 grams cherry tomatoes fragrant and ripe
                • 3 small preserved lemons
                • 2 sprigs fresh coriander (cilantro)
                • 1/4 teaspoon cumin (ground)
                • 4 tablespoons Argan Oil
                • 1 dash lemon juice
                • salt & pepper to taste
                Ingredients
                • 500 grams cherry tomatoes fragrant and ripe
                • 3 small preserved lemons
                • 2 sprigs fresh coriander (cilantro)
                • 1/4 teaspoon cumin (ground)
                • 4 tablespoons Argan Oil
                • 1 dash lemon juice
                • salt & pepper to taste
                  Instructions
                  1. Wash the cherry tomatoes and dip them in boiling water to ease the removal of the skins. Refresh them under cold water, peel off the skins with a knife and cut tomatoes in half.
                  2. Finely chop the preserved lemons and add to tomatoes.
                  3. In a small bowl, whisk together the Argan Oil and lemon juice. Add the cumin, salt and pepper. Drizzle the tomato salad with the dressing and add a few sprigs of coriander.
                  4. Keep cool until ready to serve.
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                  Dressing for Green Salads
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                  Dressing for Green Salads
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                    Ingredients
                    Ingredients
                      Instructions
                      1. Mix the ingredients together and pour over the salad just before serving.
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                      salad in lettuce cups
                      Feta Salad in Lettuce Cups
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                      The lettuce leaves serve a dual purpose - edible containers and attractive presentation.
                      Feta Salad in Lettuce Cups
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                      The lettuce leaves serve a dual purpose - edible containers and attractive presentation.
                        Ingredients
                        • 1 romaine lettuce
                        • 1/2 red capsicum (bell pepper)
                        • 50 grams feta cheese
                        • 20 ml Hazelnut Oil
                        • 2 chives finely chopped
                        • salt & pepper
                        Ingredients
                        • 1 romaine lettuce
                        • 1/2 red capsicum (bell pepper)
                        • 50 grams feta cheese
                        • 20 ml Hazelnut Oil
                        • 2 chives finely chopped
                        • salt & pepper
                          Instructions
                          1. Finely dice the red capsicum and toss together with diced feta in a bowl.
                          2. Add the Hazelnut Oil, salt and pepper and stir to combine.
                          3. Separate the lettuce leaves and arrange side by side on a serving plate. Fill each one with some of the mixture and garnish with the chives.
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                          Green Bean & Brazil Nut Salad
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                          Green Bean & Brazil Nut Salad
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                            Ingredients
                            • green beans
                            • 1 sliced red pepper
                            • 2 tablespoons fresh coriander
                            • 2 teaspoons sesame seeds toasted
                            • 30 grams brazil nuts chopped
                            • 4 tablespoons Brazil Nut Oil
                            • 2 tablespoons balsamic vinegar
                            • 1 tablespoons apple cider vinegar
                            • 1 teaspoon dijon mustard
                            • sea salt
                            • black pepper freshly ground
                            Ingredients
                            • green beans
                            • 1 sliced red pepper
                            • 2 tablespoons fresh coriander
                            • 2 teaspoons sesame seeds toasted
                            • 30 grams brazil nuts chopped
                            • 4 tablespoons Brazil Nut Oil
                            • 2 tablespoons balsamic vinegar
                            • 1 tablespoons apple cider vinegar
                            • 1 teaspoon dijon mustard
                            • sea salt
                            • black pepper freshly ground
                              Instructions
                              1. Top and tail the green beans and steam lightly until just tender. Transfer to a shallow serving dish.
                              2. Mix all the other ingredients together, except the salt and pepper and pour over the beans.
                              3. Mix to coat and season with salt and pepper.
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