Fennel Grapefruit and Avocado Salad

This salad so light and fresh it reminds me that spring is around the corner. Winter makes me crave warm comfort food, but after months of hibernation, I crave lighter food like salad and fruit. I made this last week and I was surprised and how nice all the different ingredients tasted together! 🙂 I stole this recipe from my cook book Eat Drink Paleo. As always I changed a few things to make it to my liking. I love fall and winter but by February I am ready for some warmer weather so I can get outside more. This salad would be a great starter or just a light snack. What is your favourite salad or spring recipe?!

xx Malika

Fennel Grapefruit and Avocado Salad
Author: 
Recipe type: Vegan, Gluten Free, Paleo
Cuisine: Salad
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 pink grapefruit, first zest, then peeled
  • 1 lemon, juiced
  • 1 tbs olive oil
  • 1 tsp honey
  • pinch of sea salt
  • ½ fennel bulb, shaved or thinly sliced
  • 1 avocado, sliced
  • fresh mind leaves for garnish
Instructions
  1. Make the dressing by mixing the grapefruit zest, lemon juice, olive oil, honey and salt together.
  2. On your plate layer the fennel, grapefruit pieces, and avocado.
  3. Drizzle with dressing and toss on the fresh mint.
  4. Serve and enjoy.

 

By | Jan 29th, 2017|Salads|0 Comments

Halloumi and Orange Salad

Have you tried halloumi cheese yet?! It’s the bomb, if you have never had it, let me try my best to describe it to you. It’s soft but rubbery, salty and creamy and it’s like heaven in your mouth. It’s not like any other cheese! Trust me it’s a must try. Halloumi cheese is unripened brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk and it has a very high melting point and so can easily be fried or grilled. Usually I just pan fry it on olive oil and squeeze lemon over it but I was inspired to mix things up and try this salad I found in my new Eat Dink Paleo cookbook. This recipe is nice because the orange vanilla sauce adds a nice sweet burst of flavour with the salty cheese and fresh mint. Worth a try for sure. 😉

xx Malika

Halloumi and Orange Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 Oranges (some sliced and some juiced)
  • 1 lemon
  • 1 tsp Vanilla
  • 3 tbsp honey
  • 4 sprigs of mint
  • 1 block halloumi cheese
  • 2 tbs olive oil
Instructions
  1. In a small saucepan, heat the honey, lemon juice and the juice of 1.5 oranges (the other half can be sliced.) over high heat and bring to a boil. then simmer for around 20 minutes until thickened.
  2. In a pan fry halloumi cheese in olive oil over medium heat for 2 min on each side or until brown and crispy.
  3. Plate the oranges, with the cheese and add sauce, sprinkle with fresh mint.
  4. Enjoy.

 

By | Jan 10th, 2017|Salads|0 Comments

Perfect for Summer: Watermelon and Feta Salad

July is here and it is getting hot in Vancouver! I love summer food, especially all of the fruit in season. I love watermelon because it’s so hydrating. This combo of sweet and salty are so good. I use goats milk feta so it has even more of a kick! I tried to find fresh mint today but my grocery store was all out so I used dried mint in a pinch. Fresh is so much better. 😉 This salad is the perfect side to any BBQ or summer meal. It takes less then 5 min to make.

xx Malika

watermelon salad

Perfect for Summer: Watermelon and Feta Salad
Author: 
Recipe type: salad
Cuisine: Gluten Free, Vegetarian
Serves: 4
 
Ingredients
  • ½ watermelon cut up
  • 3 oz fresh feta cheese or goats milk feta
  • 1 tbs fresh or dried mint (torn up)
  • salt and pepper to taste
  • 1 tbs olive oil
  • ½ lime squeezed
Instructions
  1. In a bowl add all the ingredients and lightly toss.
  2. Serve or refrigerate.
  3. Enjoy!

By | Jul 4th, 2016|Salads|0 Comments

Healthy Salad Jars

Healthy salad jar recipe

Have you guys tried salad in a mason jar?! It’s to good to be true. 🙂 I made this salad this week and was so impressed, you put the dressing in the bottom and layer the veggies accordingly so they don’t get soggy. I really love this easy way to pack a healthy lunch. You can layer whatever veggies you like the best, but this combo in my jar was pretty awesome. Now that summer is coming to an end you could throw in lots of fall veggies like squash and sweet potato with any grain and fresh veggies you like. The combinations are endless. 😉 I woke up today to rain and it’s supposed to rain for the next week. Is it weird that I’m actually ok with the cooler weather?! I can’t wait to make a big pot of soup tonight. Have a great weekend peeps!

xx Malika

Layered Salad Jar recipe

Healthy Salad Jars
Author: 
Recipe type: Salad
Cuisine: Vegan, Gluten Free
Serves: 1
 
Ingredients
  • ½ cooked sweet potato (chopped)
  • ½ cup cooked quinoa
  • ½ cup of arugula
  • ½ avocado, chopped
  • ½ zucchini noodles
  • 2 radishes, sliced
  • Dressing :
  • 1 tbs olive oil
  • 1 tsp mustard
  • 1 tsp honey
  • ½ tsp apple cider vinegar
  • salt and pepper to taste
Instructions
  1. Prep all of you're salad ingredients.
  2. Mix together your salad dressing ingredients.
  3. Layer your mason jar with the dressing on the bottom, then zucchini noodles, sweet potato, quinoa, radishes and avocado.
  4. Store in your fridge till your ready to eat, when ready flip your jar upside down to mix the dressing into the whole jar!

 Salad in a jar

By | Aug 28th, 2015|Salads|0 Comments

Shredded Chicken and Thai Salad

Shredded chicken and thai peanut salad

Continuing on with my no cooking streak, this salad is the perfect meal to beat this heat. All you have to do is cook the chicken breast and shred some veggies. I made it super easy by using my food processor blades to shred the cabbage, carrot and papaya. I have never heard of or tried green papaya before. I went to a few asian grocery stores to find this interesting fruit, it is used in asain dishes as a vegetable and is not sweet like a regular ripe papaya. I saw this amazing salad on Instagram recently and was so in love I made my own. This recipe was inspired by the amazing blogger Lindsey over at Pinch of  Yum. As always I changed a few ingredients and measurements and made it my own. 😉 You could even let this salad marinate in the fridge for a few hours and then take it to go on a picnic. I hope you enjoy this recipe as mush as we did! 🙂

xx Malika

Shredded chicken and thai salad

Shredded Chicken and Thai Salad
Author: 
Recipe type: Salad
Cuisine: Gluten Free
Serves: 2
 
Ingredients
  • 1 large cooked chicken breast, shredded
  • 2 cups green cabbage, shredded
  • 2 carrots, peeled and grated
  • 1 cup green papaya, grated
  • ¼ cup fresh cilantro, roughly chopped
  • 2 green onions, chopped
  • ¼ cup chopped peanuts
  • Dressing:
  • 2 cloves garlic, crushed
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp coconut sugar
  • ½ a fresh lime, juiced
  • 1 tablespoon olive oil
  • ¼ cup almond butter or peanut butter
  • 1 shot glass of water
  • 1 tbs buffalo hot sauce
Instructions
  1. In a big bowl toss all of the veggies and chicken together.
  2. In a bullet or blender mix together all of the sauce ingredients.
  3. Pour the sauce over the salad and garnish with peanuts and extra cilantro.
  4. Serve and enjoy!

Thai shredded chicken salad

By | Jul 7th, 2015|Salads|0 Comments

Potato Salad With Eggs and Buffalo Hot Sauce

Potato and egg salad

OMG I am obsessed with this Buffalo hot sauce! I put it on everything these days, and to think a year ago I didn’t put hot sauce on anything! It’s got a lot of flavour and just the right amount of heat for my liking, perfection. It’s way to hot to be in the kitchen cooking these days, so I’m making picnic style food for dinner. 😉 I haven’t made potato salad in forever, so I whipped up this recipe last night. It was delicious. Make a big batch and you can serve it as a side with any meal. You can use whatever fresh herbs you have on hand or in your garden. My grocery store was sold out of tarragon and chives so I just used parsley but all of these would taste great.

xx Malika

potato salad

Potato Salad With Eggs and Buffalo Hot Sauce
Author: 
Recipe type: Salad
Cuisine: vegetarian, gluten free
Serves: 2-3
 
Ingredients
  • 2 cups cooked and cooled potatoes (cut into chunks)
  • 4 eggs
  • 1 tsp buffalo hot sauce
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp apple cider vinegar
  • 2 tbs mayo (I used vegenaise)
  • 2 tbs chopped fresh parsley
Instructions
  1. In a small pot, boil hot water, add the eggs and turn heat down to simmer for 14 minutes.
  2. Immediately remove the eggs and put them into a bowl of ice water to cool them down.
  3. After they have cooled for 5 minutes, peel the eggs and toss them into a mixing bowl.
  4. Use a fork and knife to cut the eggs into chunk size pieces then add all of the other ingredients, adding the potatoes last.
  5. Serve or refrigerate for later.

buffalo egg and potato salad

By | Jul 5th, 2015|Salads|2 Comments

Big Veggie Salad With Halloumi Cheese

Big salad with Halloumi cheese

Have you guys tried Halloumi cheese yet?! OMG…..it’s the best thing I have ever tasted! 😉 Ok, maybe that was a bit of an exaggeration but this stuff is the bomb. I stared seeing it on Instagram about a year ago and I just had to try it. Wikipedia defines halloumi cheese a semi-hard, unripened brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. It has a high melting point and so can easily be fried or grilled. Halloumi is set with rennet and is unusual in that no acid or acid-producing bacterium is used in its preparation. You fry it an a pan with some olive oil and then squeeze fresh lemon juice on it and you can add to any meal, salad or sandwich. It tastes like heaven to me……… 🙂 I was in dire need of some raw veggies when I came up with the salad combo. Feel free to use whatever produce you have on hand.

xx Malika

Halloumi cheese salad

Big Veggie Salad With Halloumi Cheese
Author: 
Recipe type: Salad
Cuisine: Vegetarian
Serves: 2
 
Ingredients
  • 3 cups of lettuce or mixed greens
  • ½ cup pea shoots
  • 4 radishes, chopped
  • 10 kalamata olives
  • ½ orange pepper, chopped
  • 1 avocado
  • ½ cucu,ber, peeled and chopped
  • ½ block of halloumi cheese, sliced
  • ½ lemon
  • 1 tbs olive oil
Instructions
  1. Dived all of the salad ingredients into 2 bowls.
  2. Fry the halloumi cheese in the olive oil in pan over medium heat, after a few minutes the cheese will start to brown, then flip it over.
  3. Once both side are brown remove from the heat and squeeze the lemon juice over top.
  4. topp the salad with the dressing of your choice and the cheese and enjoy.
  5. *I used fig balsamic dressing

 Big Summer salad with halloumi

By | Jun 26th, 2015|Salads|0 Comments

Beach Body Summer Salad

Sexy summer salad

Happy Monday! 🙂 I used to hate Mondays, but now I look froward to them. What a difference having a job you love makes! I highly encourage any of you stuck in a job you hate to push past the fear and find a job that makes you happy….follow what your passionate about. Ok, enough life advice for now. 😉 This sexy summer salad is one of my all time favourites. It is full of lots of delicious summer flavours like; fresh corn, potatoes, tomatoes and avocado. We are all starting to think about bikini season and this salad is a nice fresh dinner that is high in nutrients and low in processed garbage. It’s also quite filling but if you need a little extra protein you could add some BBQ’d chicken. I have made this salad for quite a few summer parties and it’s always a hit. Enjoy. 🙂

xx Malika

Beach Body Summer Salad

Beach Body Summer Salad
Author: 
Recipe type: Salad
Cuisine: Vegetarian, Gluten free
Serves: 2
 
Ingredients
  • 2 cups arugula
  • 1 cup fresh BBQ'd corn off the cob
  • ½ cup diced tomatoes
  • ¼ red onion, finely chopped
  • 1 avocado
  • 2 oz goat cheese feta
  • 1 cup glanced green beans
  • 1 cup cooked and cooled baby potatoes
  • dressing:
  • 2 tbs olive oil
  • 1 tbs apple cider vinegar
  • salt and pepper to taste
  • 1 tbs honey
  • 2 tbs chopped fresh tarragon
Instructions
  1. In a small bowl, whisk together the salad dressing ingredients.
  2. In a large bowl toss all of the salad ingredients together then coat with dressing.
  3. This salad tastes best if you can refrigerate the salad for 30 min to 1 hour and then serve.
  4. Enjoy this filling sexy salad!

Summer salad

By | May 12th, 2015|Salads|0 Comments

Nicoise Salad

Nicoise Salad

Hey, it’s Wednesday already! That means it’s almost the weekend……. 😉 This sun makes me so happy. I love eating dinner on my newly re-docorated patio.  I also love this salad. If you haven’t tried nicoise salad yet, DO IT. It’s heavenly, and  it’s also super filling. The green beans, potatoes and eggs make this salad into a meal. The flavours are so fresh and crisp, I just love it. It does take a bit of time to prep all the different ingredients, but if you make extra, you can eat this salad more than once. 😉 I added a few non traditional ingredients to my nicoise to make it my own, like radish and beets. I hope you love this perfect spring salad.

xx Malika

My niciose salad

Nicoise Salad
Author: 
Recipe type: Salad
Cuisine: Vegetarian, Gluten Free
Serves: 2
 
Ingredients
  • Salad:
  • 8 baby potatoes, (halved) cooked and cooled
  • 1 bunch of green beans, blanched and cooled
  • 2 cups fresh arugula
  • 4 cooked beets, sliced
  • 4 sliced radishes
  • 2 hard boiled eggs, peeled and halved
  • 10 kalamata olives
  • dressing:
  • 2 tbsp olive oil
  • ½ lemon, juiced
  • ½ tsp mustard
  • 1 tbsp apple cider vinegar
  • salt and pepper to taste
  • 1 clove of crushed garlic
  • ½ a shallot, finely chopped
Instructions
  1. First mix together all of the salad dressing ingredients together in a small bowl.
  2. In a large bowl mix together the arugula, potatoes and green beans and toss with the dressing.
  3. Divide between two bowls and add in the other salad ingredients.
  4. Serve and enjoy!

 Spring Niciose Salad

By | Apr 23rd, 2015|Salads|0 Comments

Spring Salad With Radishes Potatoes & Pea Shoots

Radish and Potato salad

Helloooooo Friday!  We have been having such amazing weather here in Vancouver, I got a suntan on Wednesday on a patio. 🙂 With this warmer weather comes lighter food. I just love turing a salad into a meal. You could serve this salad with some crusty bread or add chicken for some extra protein. I like adding carbs to my salad like potatoes and quinoa to help make them more filling. I hope you like this fresh and zingy salad. 😉

xx Malika

Quinoa, radish and Potato Salad

Spring Salad With Radish Potato & Pea Shoots
Author: 
Recipe type: Salad
Cuisine: Vegan, Gluten Free
Serves: 2
 
Ingredients
  • 2 cooked, cut up red potatoes (skin on)
  • 1½ cups (cooked and cooled) quinoa
  • 1 bunch pea shoots
  • 1 bunch radishes
  • Dressing:
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 clove garlic, crushed
  • ½ tsp mustard
  • ½ shallot, finely chopped
  • 1 pinch of fresh herbs like thyme or basil
  • Salt and pepper to taste
Instructions
  1. In a small bowl mix together the salad dressing.
  2. In a large mixing bowl toss together the quinoa, potatoes, radishes, pea shoots and dressing,
  3. Divide into 2 bowls and serve.

Spring Radish Salad

By | Apr 10th, 2015|Salads|2 Comments