Category Archives: Salads

south of the border jicama salad

CSC_0232 adjusted- south of the border jicama salad

Jicama (also known as the “Mexican turnip”) has a taste and texture reminiscent of a crisp apple or raw potato, and its mild taste makes it a versatile addition to all kinds of salads. Here the vegetable takes center stage with a spicy dressing that replicates the flavors of a popular street snack—jicama slices sprinkled with chili powder and lime juice.

  • Prep time: 5-10 min.
  • Serves: 2.
  • Calories: 477. Sodium: 34 mg. Dietary fiber: 32.7 g. Total fat: 25.9 g. Total carbs: 60.9 g. Protein: 5.0 g.

Ingredients:

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“RIBBONS”
2 medium jicama (about the size of a yellow onion)
3 limes, juiced (about ¼ cup)
1/4 cup olive oil (four tsp.)
½ tsp. chili powder
1 large garlic clove, minced
Dash red pepper flakes (optional)

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Instructions:

  1. Remove the jicama’s papery outer “skin” and slice using the “thick-strand” option on your Veggetti or Paderno slicer.
  2. Set aside in a medium bowl.
  3. Combine other ingredients and pour over jicama.
  4. Toss to mix the dressing evenly.
  5. Serve immediately.

lemon zest & black pepper tagliatelle

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Tagliatelle are simply long, flat strands of “pasta” that resemble fettuccine. Broader, flatter noodles mean more surface area for soaking up sauce and this simple sauce is so savory, you’ll be tempted to lick your plate clean!

  • Prep time: 10 minutes
  • Serves: 2.
  • Calories: 334. Sodium: 128 mg. Dietary fiber: 7.6 g. Total fat: 26.0 g. Total carbs: 23.0 g. Protein: 8.1 g.

Ingredients:

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“PASTA”
3 large zucchinis
3 Tbsp. olive oil
1/3 cup sunflower seeds (or raw, unsalted almonds)
3 cloves garlic crushed
Pinch of salt
Zest from ½ lemon
½ tsp black pepper

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Instructions:

  1. Use your Veggetti cutter to make wide pasta ribbons out of the zucchinis. Heat or cook as you prefer.
  2. Put pepper, lemon zest, olive oil, sunflower seeds, salt and garlic in blender and process until smooth.
  3. Serve “pasta” on a plate and drizzle blended sauce over it.

asian chicken and noodle salad

CSC_0245 adjusted- asian chicken and noodle  salad

Chicken and noodles served in a salad rather than a soup. Since peanuts and peanut butter are off the menu for GF diets, consider making this with almond butter for a change.

  • Prep time: 20 minutes plus 1 hour refrigeration
  • Serves: 4.
  • Calories: 551. Sodium: 1,523 mg. Dietary fiber: 6.2 g. Total fat: 19.9 g. Total carbs: 55 g. Protein: 39.8 g.

Ingredients:

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3 cups zucchini or yellow squash noodles, flat cut
2 cups cooked chicken breast cut in bite-size pieces
½ cup creamy peanut butter
3 Tbsp. water
4 Tbsp. gluten-free soy sauce
3 Tbsp. rice vinegar
2 Tbsp. chili-garlic sauce
2 Tbsp. grated fresh ginger
1 Tbsp. light brown sugar
1 small bunch cilantro, leaves only chopped
1 bunch green onions, sliced thin
2 medium carrots grated
1 bell pepper, cut in matchsticks
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Instructions:

  1. Blanche the noodles if you desire a softer noodle. Otherwise leave raw.
  2. In a large serving bowl, combine the noodles, chicken, grated carrots, bell pepper, cilantro, and green onions.
  3. In a food processor or blender, combine the peanut butter, soy sauce, chili-garlic sauce, brown sugar, and water. Blend until smooth. If the dressing is too thick, add a little more water.
  4. Pour dressing over salad and toss to coat. Chill for an hour.

pasta primavera salad

CSC_0241 adjusted- pasta primavera salad

This all-veggie variation on the carb-laden dish is high on eye-appeal and delivers bonus nutrition in every bite. Use a combination of yellow and Italian squash for the pasta to make it even more colorful.

  • Prep time: 15 min.
  • Serves: 4.
  • Calories: 310. Sodium: 50 mg. Dietary fiber: 5.1 g. Total fat: 26.9 g. Total carbs: 17.5 g. Protein: 3.7 g.

Ingredients:

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“PASTA”
4 cups zucchini or yellow squash
1 bell pepper (any color), diced
1 bunch green onions, chopped
6 Roma tomatoes, seeded and diced
2 large carrots, cut into “coins”
½ cup olive oil
½ cup red wine vinegar
1-2 garlic cloves, minced
1 Tbsp. Italian seasoning
Dash black pepper

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Instructions:

  1. Spiralize the zucchini (or yellow squash) into nice veggie pasta.
  2. Warm the pasta in a pot of boiling water while prepping the “sauce.”
  3. Combine chopped vegetables with the warm pasta.
  4. Mix olive oil, vinegar, garlic, and Italian seasoning.
  5. Add black pepper to taste.
  6. Toss pasta to combine ingredients.
  7. Garnish with a sprinkle of Parmesan cheese.

lemon chard pasta

CSC_0400 adjusted-lemon chard pasta

One of the more colourful “greens,” Swiss chard is also one of the world’s healthiest foods. In addition to its anti-inflammatory and detoxifying properties, it’s known to stabilize blood sugar.

  • Prep time: 10-15 minutes
  • Serves: 2.
  • Calories: 99. Sodium: 59 mg. Dietary fiber: 2.8 g. Total fat: 7.5 g. Total carbs: 7.9 g. Protein: 2.7 g.

Ingredients:

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“PASTA”
1 large zucchini
1 bunch Swiss chard, chopped roughly
1/8 cup fresh  cilantro, chopped
2 green onions, sliced thinly
1 Tbsp. olive oil
1 Tbsp. lemon juice
1 tsp. apple cider vinegar
1 tsp lemon zest
1/4 tsp paprika
1/4 tsp black pepper
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Instructions:

  1. Make “pasta” strands out of the zucchini with your Veggetti. Heat or cook as you prefer.
  2. In a large skillet, sauté the chard in olive oil until limp, around 5 minutes. Remove from pan and set aside in a medium-sized serving bowl.
  3. Combine the cilantro, vinegar, green onions, lemon zest, spices, and salt.
  4. Combine the pasta and the chard. Add the dressing and “toss” to coat.