Shrimp Salad with Thai Style Peanut Dressing

Thai Style Shrimp Salad with Peanut Dressing: Slaw, Shrimp, Soy Sauce, Peanut Powder, Cayenne powder, Ginger, Stevia, Sesame Oil, Water

Shrimp Salad with Thai Style Peanut Dressing: Slaw, Shrimp, Soy Sauce, Peanut Powder, Cayenne powder, Ginger, Stevia, Sesame Oil, Water

Shrimp Salad with Thai Style Peanut Dressing

This dish is fresh, spicy, healthy and delicious. Allergy Caution: Contains Peanut

Ingredients

3 cups Slaw (you can substitute lettuce)

14 ounces Cooked Shrimp

2 Tbsp Peanut Powder

3 Tbsp Water

4 tsp Soy Sauce

½ tsp Ginger, finely grated

¼ tsp Cayenne Pepper

1 tsp Stevia

4 tsp Sesame Oil

To Prepare

Cook the Shrimp and cool in an ice water bath. In a medium-sized bowl, combine Shrimp with Slaw (or lettuce).

For the dressing, in a small bowl, combine the Peanut Powder, water, Soy Sauce, Ginger, Cayenne, Stevia and Sesame Oil. Stir well, until smooth. Pour the dressing over the Shrimp and Slaw mix and stir until well coated.

Serves 2.

Everything but the Kitchen Sink Salad

Everything But The Kitchen Sink Salad: Chicken, Green Olives, Red Capsicum, Yellow Capsicum and Tomatoes on a bed of Mixed Greens

Everything But The Kitchen Sink Salad: Chicken, Green Olives, Red Capsicum, Yellow Capsicum and Tomatoes on a bed of Mixed Greens

Everything but the Kitchen Sink Salad

After making Ratatouille last Friday, I had lots of leftover capsicum. I also had some olives that I wanted to use to free up space in my rather smallish refrigerator. So, I bought some halal chicken, mixed greens and tomatoes, and made a salad for tonight’s dinner.

Ingredients

2 pieces Chicken breast, halal boneless, cubed

200 g Cherry Tomatoes

113 g Mixed Greens

approximately 1/4 Red Capsicum, thinly sliced

approximately 1/4 Yellow Capsicum, thinly sliced

about 10 Green Olives, garlic stuffed

1 Tsp Herbs de Provence

2 Tsp Olive Oil

For Dressing

1 Part Balsamic Vinegar

1 tsp Rosemary

2 Parts Extra Virgin Olive Oil

To Prepare

Wash Mixed Greens and place in a bowl. Wash Tomatoes and place them on top of the greens. Place the sliced Red and Yellow Capsicum on top of the greens as well. In a skillet, heat the Olive Oil on Medium. When it comes to the proper temperature, add the cubed chicken and herbs. Heat until thoroughly cooked. The chicken must no longer be pink on the inside, and it should be slightly browned. Remove from heat and place on the salad.

For the dressing, put about 4 Tsp Balsamic Vinegar and 1 tsp Rosemary in a container. Add 8 Tsp Extra Virgin Olive Oil. Cover and Shake well. Pour desired amount onto the salad.

Serves 4

Fruit Salad

Fruit Salad: Honeydew Melon, Blackberries, Mint, and Lime Juice. (Photo by Azi)

Fruit Salad: Honeydew Melon, Blackberries, Mint, and Lime Juice. (Photo by Azi)

Fruit Salad

This recipe is a favourite of mine that I originally found in a South Beach Diet recipe book. It’s super easy, and very tasty! You can substitute Blueberries for Blackberries in this recipe.

Ingredients

1 Honeydew Melon, cut into ball shape

170g Blackberries

about 2 Tsp Fresh Mint, chopped

Juice from 1 Lime

To Prepare

Use a melon baller to cut the melons and put them into a mixing bowl. Rinse the Blackberries and toss them in. Chop the Mint, and sprinkle evenly over the fruit. Cut the Lime, and squeeze the juice over the mint and fruit. Stir gently, then place into a serving bowl.

Serves 4-6

Strawberry Salad

Strawberry Salad: Arugula, Candied Pecans, Goat Cheese, and Strawberries

Strawberry Salad: Arugula, Candied Pecans, Goat Cheese, and of course Strawberries

Strawberry Salad

This is my version of this classic strawberry salad.

Ingredients

250g Arugula lettuce

approximately 60g Goat cheese, crumbled

for the strawberries:

about 10 Strawberries (about 250g), halved

about 1 Tsp Lavender herb

about 200g Aged Balsamic Vinegar

for the candied Pecans:

75g Pecans

about 3 Tsp Brown Sugar

about 1 Tsp Demerara Sugar

for the dressing:

about 1 tsp Lavender herb

1 part well aged Balsamic Vinegar (approximately 100g)

2 parts Extra Virgin Olive Oil (approximately 200g)

To Prepare the Strawberries:

Cut the green tops off the strawberries and halve them. Put them in a bowl, cover them with about 200g Balsamic Vinegar and sprinkle with lavender herb. Stir a few times, then set aside to let them marinate for a little while, until you’re ready to use them. Meanwhile, Let’s prepare the rest of the salad, starting with the Pecans.

To Prepare the Candied Pecans:

First rinse the pecans under water. Remove and lay them flat on a skillet. Turn the heat to medium, then sprinkle about 3 Tsp Brown Sugar over them. Use a spatula to make sure the sugar covers the pecans well as they are roasting. Roast the pecans for only a few minutes, until the sugar is melted and starts to brown. Remove from heat. Immediately, while they are still warm, sprinkle about 1 Tsp Demerara Sugar over them and stir so that they’re covered evenly. Set them aside until you need them. Meanwhile, prepare the salad itself.

To Prepare the Salad:

Rinse the Arugula Lettuce and place it in a serving bowl, crumble about 60 g of Goat Cheese to the top of the lettuce. Then add the Canded Pecans and the Strawberries. Next, make the dressing.

To Prepare the Dressing:

Place about 100g Aged Balsamic Vinegar into a glass jar. Add about 1 tsp Lavender herb and shake a little. Then add 200g Extra Virgin Olive Oil. Cover and shake vigorously until mixed. Drizzle over the salad until slightly wet. (You can save the dressing and use the rest another time.)

Serves 2-3.