Salads – Kitchen Recipes Online https://www.kitchenrecipesonline.online Mon, 16 Oct 2023 05:54:31 +0000 en-US hourly 1 https://wordpress.org/?v=6.3.2 Green Goddess Salad https://www.kitchenrecipesonline.online/green-goddess-salad/ https://www.kitchenrecipesonline.online/green-goddess-salad/#respond Mon, 16 Oct 2023 05:14:24 +0000 https://www.kitchenrecipesonline.online/?p=3216 A simple romaine salad topped with classic green goddess dressing made with mayonnaise, parsley, spinach, basil, tarragon, and lemon juice.

 

| Active Time | Total Time | Servings |
|————-|————|———-|
| 20 mins | 20 mins | 4 |

Ingredients

Dressing

  • 1 cup baby spinach
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • ⅓ cup loosely packed fresh basil leaves
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons coarsely chopped tarragon leaves
  • ½ medium shallot, peeled, coarsely chopped
  • 1 small garlic clove, peeled and chopped
  • ½ teaspoon anchovy paste
  • ¼ cup fresh lime juice (from 2 medium limes)
  • 6 tablespoons olive oil
  • ½ cup mayonnaise
  • ¾ teaspoon kosher salt

 

Salad

  • 4 cups chopped green cabbage
  • 4 cups chopped hearts of romaine
  • 3 medium Persian cucumbers, sliced
  • ½ cup thinly sliced green onions
  • 1 medium ripe avocado, peeled and chopped
  • ¼ cup chopped roasted, salted pistachios

 

Directions

  1. Combine spinach, parsley, basil, chives, tarragon, shallot, garlic, anchovy paste, and lime juice in a high-powered blender; blend and slowly add oil through top opening of blender until mixture is smooth, about 1 minute, scraping down sides if needed. Add mayonnaise and salt; blend until smooth. Cover and chill until ready to serve.

  2. Combine cabbage, romaine, cucumber, and scallions in a large bowl; add 2/3 cup of the dressing and toss to evenly coat. Divide between 4 bowls and top each bowl with avocado and 1 tablespoon of the pistachios. Serve immediately with remaining dressing.

]]> https://www.kitchenrecipesonline.online/green-goddess-salad/feed/ 0 Hearts of Palm and Avocado Salad https://www.kitchenrecipesonline.online/hearts-of-palm-and-avocado-salad/ https://www.kitchenrecipesonline.online/hearts-of-palm-and-avocado-salad/#respond Mon, 16 Oct 2023 05:10:32 +0000 https://www.kitchenrecipesonline.online/?p=3211 This salad with hearts of palm and avocado is delicious served over lettuce, inside lettuce cups, or alongside tortilla chips as a dip.

| Preparation Time | Total Time | Servings | Yield |
|——————|————|———-|————|
| 15 mins | 15 mins | 4 | 4 cups |

This colorful hearts of palm salad is as flavorful as it is filling. Full of crunchy vegetables and tossed with a savory vinaigrette, you’ll come back to this hearts of palm salad recipe again and again.

Hearts of Palm Salad Ingredients

These are the simple ingredients you’ll need to make this hearts of palm salad recipe:

· For the salad: canned hearts of palm, onion, bell pepper, radish, carrots, tomato, a serrano pepper, cilantro, and an avocado
· For the vinaigrette: lime juice, red wine vinegar, extra virgin olive oil, chili powder, and kosher salt

How to Make Hearts of Palm Salad

“The hearts of palm take on the flavor of that vinaigrette so well,” says culinary developer Nicole McLaughlin (a.k.a. NicoleMcMom). “Paired with all those crunchy vegetables, it’s the perfect bite.” You’ll find the full, step-by-step recipe below — but here are a few tips from the recipe creator herself:

· Hearts of palm are pretty neutral, so they can take on whatever flavors you add to them. They make a great meat substitute – in this case, Nicole aims to mimic the flavors of a crab salad.
· The hearts of palm strips are delicate, so try not to be too rough on them. Gently fold them in at the end to preserve the shape and texture.
· To complete the meal, serve the hearts of palm salad over a bed of lettuce. Nicolel likes using butter lettuce, but you can use whatever variety you have on hand. For a heartier option, according to Nicole, you can chop up the hearts of palm a little more and serve the dish with tortilla chips.

How to Store Hearts of Palm Salad

This flavorful, crunchy hearts of palm salad is best served fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to two days.

Editorial contributions by Corey Williams

Ingredients

  • 2 (14 ounce) cans whole hearts of palm, drained
  • 1 lime, juiced
  • 1 ½ teaspoons red wine vinegar
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon chili powder
  • ¾ teaspoon kosher salt
  • ½ cup thinly sliced sweet onion
  • ½ cup chopped red bell pepper
  • ½ cup matchstick-cut radishes
  • ⅓ cup matchstick-cut carrots
  • ¼ cup chopped tomato
  • 1 serrano chile pepper, seeded and minced
  • ¼ cup chopped fresh cilantro
  • 1 avocado, diced

Directions

  1. Peel the hearts of palm into strips lengthwise and cut the pile of strips in half. Set aside.

  2. Combine lime juice and vinegar in a small bowl and whisk in olive oil to combine. Season with chili powder and salt and set aside.

  3. Combine onion, bell pepper, radish, carrots, tomato, serrano, cilantro, and reserved vinaigrette in a medium bowl; stir to combine. Gently fold in avocado and hearts of palm. Serve immediately.

 

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