Gluten Free Avocado Pesto Pasta Salad

1 packet rice penne pasta 

1 cup cherry tomatoes, cut in half 

1 large ripe avocado, peel and dice 

1/2 small red onion, chopped 

1 large lemon, juiced 

1/4 cup sliced almonds 

4 tablespoons fresh pesto 

Sea salt and black pepper

Cook pasta according to the instructions on the packet.

Drain the pasta and add to the rest of the ingredients. Season with sea salt and black pepper. Mix well to combine and serve at room temperature.

Roasted Sweet Pepper Cheddar Cheese Salad

2 pounds mini sweet peppers

3 cups mixed salad greens

10 garlic cloves, peeled

1/2 cup sharp cheddar cheese, shavings

Salt and black pepper

Preheat oven to 500 F.

Arrange peppers and garlic cloves on a baking sheet and drizzle generously with extra virgin olive oil. Season with salt and black pepper.  Bake for 20 minutes, turning vegetables over halfway during cooking.

Remove from oven and set aside to reach room temperature( about 2 hours). Cover the bottom of a large serving platter with the mixed salad greens. Season with salt and black pepper. Arrange sweet peppers and garlic on top (refer to picture) and drizzle generously with any fruit flavoured balsamic vinaigrette of your choice. 

I used raspberry balsamic vinaigrette.

Kale Cranberry Pine Nut Salad with Lemon Vinaigrette

Salad:

1 bunch of fresh kale

1 cup chopped dried cranberries

1/2 cup roasted pine nuts

1/2 cup freshly grated parmesan cheese

Sea salt and black pepper

Remove the hard stem off kale leaves and finely chopped. Combine all the ingredients in a large salad bowl. Season with sea salt and black pepper. Keep chilled.

Vinaigrette:

1 teaspoon Dijon mustard

2 teaspoons finely grated lemon zest

3 tablespoons fresh lemon juice

6 tablespoons extra virgin olive oil

Sea salt and black pepper

Blend lemon zest, juice, and mustard to combine. With the blender running. drizzle in olive oil until vinaigrette is thick and creamy. Season with sea salt and black pepper. Drizzle some over chilled salad and serve immediately with the rest of the dressing on the side.

Graffiti Eggplant Sweet Potato Avocado Salad with Creamy Dill Dressing

Dressing:

1 cup plain Greek yogurt 

Small handful fresh chopped dill 

1/2 teaspoon yellow curry powder 

Sea salt and black pepper to taste

Blend until smooth. Keep refrigerated.

Salad:

4 graffiti eggplant

1 large sweet potato 

1 large avocado 

1/2 small red onion thinly sliced 

Extra virgin olive oil 

Sea salt and black pepper

Preheat oven to 400 F

Line a large baking sheet with parchment paper. Peel and cut sweet potato into large chunks. Cut eggplant into thick discs. Coat sweet potato and eggplant in plenty of extra virgin olive oil. Season generously with sea salt and black pepper.Arrange in a single layer and bake until cooked (about 20 minutes) turning over halfway during co o king.

Peel and cut avocado into large chunks. Remove veggies from the oven and arrange according to the picture on a large serving plate. Drizzle extra virgin olive oil and creamy dressing over the top with fresh dill. Serve warm.

Pear Fennel Salad with Lemon Maple Vinaigrette

Vinaigrette:

1 tablespoon French mustard 

1 large lemon, juiced 

2 tablespoons pure maple syrup 

1 cup extra virgin olive oil 

1 tablespoon chopped fennel fronds 

Sea salt and black pepper to taste

Blend all the ingredients until smooth and creamy. Keep refrigerated.

Salad:

1 fresh fennel bulb, slice into thin strips 

2 large ripe Anjou pears, slice into thin strips 

1 large shallot, slice into strips 

2 fennel stalks with fronds, slice into thin strips

Toss pears, shallot, and fennel to combine. Arrange in a large serving platter with fresh slices of sourdough baguette around the edges.Drizzle a generous amount of vinaigrette over the top and serve immediately.

Sweet Potato Green Bean Pearl Couscous Salad

2/3 cups pearl couscous

1 large sweet potato, remove skin, cut into small cubes

1 cut chopped fresh green beans

2 tablespoons dried cranberries

1/4 cup roasted walnuts

1 small white onion, chopped

Sea salt and black pepper

5 tablespoons Extra virgin olive oil

3 cups vegetable broth

Saute sweet potato, onions, and green beans in two tablespoons of olive oil to cook. Season with sea salt and black pepper. Boil couscous in vegetable broth for 10 to 12 minutes until al dente. Drain excess liquid.  Combine all the ingredients. Drizzle olive oil over the top to serve.

Avocado Egg Tomato Salad with Parmesan Vinaigrette

To me, the ingredients in a salad can be varied and changed depending on what you have on hand. The quantities are up to you, the cook, and this is just my version. The salad is dressed with a simple vinaigrette and the basic recipe follows.

Salad: 

6 cups mixed salad greens 

2 large ripe avocados, skinned and cut into wedges 

3 hard boiled eggs, cut into wedges 

2 large tomatoes, cut into wedges 

1 cup alf alf a sprouts

 Extra virgin olive oil 

Sea salt and black pepper

Arrange salad ingredients on a large serving platter (refer to picture). Drizzle extra virgin olive oil over the top. Season with sea salt and black pepper to taste.

Vinaigrette:

 1 cup Greek yogurt 

1/2 cup grated parmesan cheese 

1 garlic clove, crushed

Sea salt and black pepper 

Blend all the ingredients until smooth. Season with salt and black pepper and drizzle generously over the salad.

Jicama Cranberry Blue Cheese Salad

Jicama is a crispy, sweet, edible root that resembles a turnip in physical appearance, although the plants are not related. Jicama has been cultivated in South America for centuries, and the vegetable is quite popular in Mexican cuisine. Jicama has a unique flavor that lends itself well to salads, salsas, and vegetable platters.

Salad:

3 cups baby kale

3 cups baby spinach

1 cup dried cranberries

1/2 jicama, remove skin, thinly sliced

1/2 blue cheese crumbles

2 cups roasted turkey or ham (optional)

1/2 cup roasted walnuts (optional)

Arrange salad ingredients on individual serving plates (refer to picture).

Vinaigrette:

4 large garlic cloves, roasted and peeled

3 tablespoons red wine vinegar

1 tablespoon whole grain mustard

1 tablespoon fresh lemon juice

1/2 cup extra virgin olive oil

1 tablespoon raw honey

Sea salt and black pepper

Combine the garlic, vinegar, mustard, honey, and lemon juice.  Blend until smooth. With the motor running, slowly add the oil until emulsified. Season to taste with sea salt and black pepper. Drizzle generously over the salad.

Serves 4

Baby Spinach Artichoke Bread Salad

6 cups baby spinach

12 baby artichoke hearts (marinaded in olive oil and lemon)

6 slices rustic sourdough bread

1/2 red onion, sliced

4 ounces shredded fresh mozzarella cheese

2 tablespoons toasted pine nuts (optional)

Extra virgin olive oil

Balsamic Vinegar

Sea salt and black pepper

Divide salad ingredients amongst 6 salad plates. Scatter pine nuts over the top (optional). Season with sea salt and black pepper. Serve chilled with balsamic vinegar and extra virgin olive oil on the side.

Three Bean Salad With Lime Cumin Vinaigrette

Salad:

1 cup cooked kidney beans

1 cup cooked pinto beans

1 cup black beans

1 cup cherry tomatoes (optional)

1 small green chili, finely chopped

1 small sweet white onion, finely chopped

2 garlic cloves, crushed

Handful cilantro, finely chopped

Sea salt and black pepper

Combine all the ingredients. Season with sea salt and black pepper to taste. Pour dressing over the top. Mix to combine. Serve chilled.

Lime Cumin Vinaigrette:

4 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon whole grain mustard

1/4 teaspoon cumin powder

Sea salt and black pepper

Add olive oil, lime juice, mustard, and cumin to a jar with a lid. Shake well to fully combine just before serving. Season with sea salt and black pepper. There will be some leftover, keep it refrigerated for future use.

Cucumber Salad With Roasted Pepper Lime Vinaigrette

Salad:

6 large cucumbers

1 large tomato

2 tablespoons fresh dill, chopped

Sea salt and Black Pepper

Peel three of the cucumbers and slice into 1/2" thickness. Slice tomato and the rest of the cucumbers to the same thickness. Season with sea salt and black pepper.  Arrange on a large serving platter (refer to picture). Scatter dill over the top of the salad.

Vinaigrette:

1 roasted red pepper, chopped finely

1/4 cup extra virgin olive oil

3 teaspoons honey

3 tablespoons fresh lime juice

3/4 teaspoon minced fresh garlic

Gently whisk olive oil, fresh lime juice, honey, and fresh garlic to combine. Season with salt and black pepper to taste. Add roasted pepper. Drizzle over the salad just before serving.

Roasted Balsamic Peppers

5 large red peppers

3 garlic cloves, crushed

3 tablespoons extra virgin olive oil (plus extra)

Good quality balsamic vinegar

Fresh herbs of your choice for garnish

Sea salt and black pepper

Preheat oven to 450 F

Place peppers on a large baking sheet and drizzle with olive oil and balsamic vinegar. Toss in garlic. Season with salt and black pepper. Roast for 30 minutes or until caramelized.

Arrange on a serving platter. Season with sea salt and black pepper. Drizzle with extra virgin olive oil and balsamic vinegar over the top. Garnish with fresh herbs. Serve warm.

Egg and Tomato Salad with Capers

Salad:

6 large hard boiled eggs, remove shell and cut into quarters

6 cups mixed salad greens

1 medium onion, thinly sliced

1 cup cherry tomatoes, cut in half

1/4 cup grated fresh mozzarella

4 teaspoons capers

Sea salt and black pepper

Arrange salad ingredients on a large serving platter (refer to picture).

Vinaigrette:

8 large garlic cloves, roasted and peeled

3 tablespoons red wine vinegar

1 tablespoon whole grain mustard

1 tablespoon fresh lemon juice

1/2 cup extra virgin olive oil

Sea salt and black pepper

Combine the garlic, vinegar, mustard, honey, lemon juice and sea salt and black pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Drizzle generously over the salad.

Serves 4

Roasted Sweet Pepper Cheddar Cheese Salad

2 pounds mini sweet peppers

3 cups mixed salad greens

10 garlic cloves, peeled

1/2 cup sharp cheddar cheese, shavings

Salt and black pepper

Preheat oven to 500 F.

Arrange peppers and garlic cloves on a baking sheet and drizzle generously with extra virgin olive oil. Season with salt and black pepper.  Bake for 20 minutes, turning vegetables over halfway during cooking.

Remove from oven and set aside to reach room temperature( about 2 hours). Cover the bottom of a large serving platter with the mixed salad greens. Season with salt and black pepper. Arrange sweet peppers and garlic on top (refer to picture) and drizzle generously with any fruit flavoured balsamic vinaigrette of your choice. 

I used raspberry balsamic vinaigrette.

Quinoa Warm Roasted Vegetable Salad with Balsamic Pear Vinaigrette

Roasted Vegetables:

3 large zucchinis, cut into spears

1 large eggplant. slice into discs

12 asparagus 

8 cremini mushrooms 

8 large garlic cloves, peeled

1 medium red onion, cut into wedges

Preheat oven to 400 F.

Use two baking sheets. Arrange eggplants and garlic cloves in a single layer on the first sheet pan. Drizzle a generous amount of extra virgin olive oil all over. Season with salt and black pepper. Bake for 30 minutes, turning vegetables over half way during cooking. On the second sheet pan, arrange the rest of the vegetables. Drizzle generously with extra virgin olive oil. Season with salt and black pepper. Bake during the last 10 minutes of the first pans cooking time. Keep vegetables warm while you cook the quinoa.

Quinoa:  

1 cup quinoa

2 cups vegetable broth

2 tablespoons butter

salt and black pepper to taste

Bring broth to a rolling boil, add quinoa and butter. Stir to combine. Season with salt and black pepper and reduce heat to low. Put the lid on and simmer until all the liquid is absorbed and quinoa is cooked but still firm to bite (al dente) about 15 - 20 minutes.

Balsamic Pear Vinaigrette:

1 Bartlett pear (or similar),peeled, cored, and chopped finely

1 small garlic clove, minced

1 cup balsamic vinegar

3 tablespoons extra virgin olive oil

2 tablespoons raw brown sugar

1/2 teaspoon fresh thyme leaves

salt and black pepper to taste

Simmer balsamic vinegar, raw brown sugar, and pear on low heat for 30 minutes. Remove from heat and add extra virgin olive oil and fresh thyme leaves. Blend to fully combine. Season with salt and black pepper. Drizzle over salad.

Cover the bottom of a large serving platter with quinoa and arrange roasted vegetables on top. Drizzle with vinaigrette. Serve warm. 

Green Grapes Goat Cheese Crouton Salad with Balsamic Vinaigrette

1 red lettuce head

1 cup green seedless grapes, cut into bite sizes

1 cup crispy croutons

6 ounces goat cheese, cut into discs

Break lettuce leaves into big pieces with your hands into a salad bowl. Arrange the rest of the salad ingredients. Just before serving drizzle with the balsamic vinaigrette.  

Croutons:

1 cup bread (stale) of choice, cut into bite sizes

2 tablespoons parmesan cheese, grated

1 tablespoon fresh parsley, chopped

Salt and black pepper to taste

Preheat oven to 400 F

Arrange bread cubes in a single layer on a baking sheet. Drizzle with extra virgin olive oil. Sprinkle with parmesan cheese and parsley.

Bake until crispy and a golden color (about 5 to 10 minutes). Keep a watchful eye on the oven so as not to burn the croutons.

Balsamic Vinaigrette:

1/4 cup good quality balsamic vinegar

1 teaspoon raw brown sugar

1 small garlic clove, chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 extra virgin olive oil.

Combine all the ingredients in a blender and blend to fully combine and thick. 

Mixed Green Avocado Salad With Lemon Garlic Vinaigrette

6 cups mixed salad greens

2 large ripe avocados, skinned and cut into wedges

1/2 medium red onion, thinly sliced

1 cup feta crumbles

1 large lemon, juiced

1 teaspoon fresh garlic, minced

2 teaspoons lemon zest

Extra virgin olive oil

Sea salt and black pepper

Arrange salad ingredients on a large serving platter (refer to picture). 

Blend lemon juice, lemon zest and garlic in a blender. With it running, stream in extra virgin olive oil until well blended (about 1/2 cup). Season with salt and black pepper and drizzle generously over the salad.

Grilled Chicken Melon Salad with Blue Cheese Dressing

2 cups cooked chicken, chopped into bite size chunks (skinless and boneless)

2 romaine hearts, chopped

1 red capsicum/pepper, thinly sliced

1/2 rock melon/cataloupe, cut into bite size chunks

1/2 small red onion, thinly sliced

1/2 cup alfalfa sprouts

Sea salt and black pepper

Clean and prep all the vegetables and rock melon. Toss well to combine and assemble in a large serving dish. Season with sea salt and black pepper. Keep cool in the refrigerator while you make the dressing.

Dressing:

1/2 cup of full cream Greek yogurt

1/2 cup blue cheese of your choice

2 tablespoons blue cheese, crumbles

1/2 teaspoon garlic, minced (optional)

Salt and black pepper

Blend Greek yogurt and 1/2 a cup of blue cheese in a blender until smooth and creamy, add more yogurt if dressing is to thick. Pour dressing into a small mixing bowl and add 2 tablespoons blue cheese crumbles and garlic (optional), mix well to combine. Season with salt and black pepper.

Serve on the side with the salad.

Linguine with Broccoli, Cherry Tomatoes and Pine Nuts

1 lb whole wheat linguine

2 cups fresh broccoli florets

2 cups cherry tomatoes

1/4 cup pine nuts (toasted)

4 tablespoons pesto

2 cloves garlic, finely chopped

6 tablespoons extra virgin oil

1/4 cup shaved parmesan cheese

1 tablespoon grated lemon zest (rind)

1/4 cup Italian parsley

1 teaspoon salt

1/2 teaspoon black pepper

Bring a large pot of salted water (1 tablespoon salt) to a boil.

Add pasta to the pot of boiling water and boil for 6 - 8 minutes. Pasta should be slightly firm when bitten (al dente). Drain and put back in the pot.

Drizzle linguine with two tablespoons of olive oil, add 2 tablespoons of pesto, lemon rind, and parsley. Toss to combine. Season with salt and pepper to taste and set aside.

In a large sauté pan set to medium heat, toss pine nuts until golden brown. Remove from heat. In the same pan, heat 2 tablespoons of  extra virgin olive oil on medium - high heat. Add garlic, broccoli florets, the remaining pesto, and sauté for 5 minutes (stirring occasionally). Add cherry tomatoes and wait for 1 minute. Remove from heat and add to the linguine.

Toss all ingredients together and transfer to a warm serving platter. Drizzle with the remaining  extra virgin olive oil. Garnish with shavings of parmesan cheese and toasted pine nuts.

Serves 6 - 8