A sweet and bright citrus salad, perfect for the winter time with a creamy lemon tahini dressing!
Happy weekend! I’m popping in quickly today to share a winter citrus quinoa salad that has been a staple for me the past few weeks. In an effort to keep with my intentions for the year, I wanted to find a salad that is filling, easy to throw together and hearty enough that I won’t be hangrily tearing through the cupboards for a snack in an hour. Mixing in a handful of pre-cooked quinoa and drizzling over a creamy lemon tahini dressing that even a tahini hater like me can love all seem to do the trick. (more…)
Roasted broccoli salad is such a perfect pairing with crunchy pecans and sweet apricots!
My morning has already kind of gone like this: ‘WHAT I didn’t set my alarm?!’ then ‘Crap I still really need to work out.’ which cuts to ‘Dang it I really need to wash my hair but I don’t have time and OMG are we running out of hot water again?! (our water heater has been on the fritz)’ which led to ‘AHHH what am I going to take for lunch to prevent myself from eating a granola bar and fries for a meal?!’. Then, I remembered (more…)
I’m over on the Veganizzm blog today! We did a swap and Izzy is here sharing a recipe, while I’m over on her blog today talking about a boozy ice cream recipe and my love for Wisconsin cocktails, go check it out!
Hey errbody! My name is Izzy and I write Veganizzm, a vegan food blog that’s intended to fill your belly and make you laugh. Abby and I are blogger friends who bonded over being (loud, proud, dessert-hoarding) vegans in America’s Dairyland. I don’t live in Wisconsin anymore, but I miss it terribly and imbibe enough Old Fashioneds on a regular basis on convince myself otherwise. Aside from our Sconnie love connection, I like being blogger friends with Abby because she is always sneaking booze and extra chocolate into things (something I’m pretty sure we can all safely get behind).
I am not much of a salad person; I usually get my vitamins and phytonutrients by double fisting leafy greens and funfetti cake. That said, as soon as June hits my oven is more or less kaput until October. I am always looking for new ways to serve up vegetables, especially when the farmer’s market and my garden start exploding with produce right about now!
This salad is quick to throw together and is great by itself or served on top of rice or quinoa. The carrots are long and spaghetti-like, and if you eat it with chopsticks it’s a guaranteed 145% more fun.
Thai Chopped Salad with Peanut-Lime Dressing
Author: Izzy Darby
Recipe type: Salad
- 4 cups chopped packed curly kale
- 1 large carrot, peeled into thin strips
- 1 yellow or red bell pepper, seeds removed and sliced thinly
- 2 scallions, chopped thinly
- ½ cup chopped basil
- ½ cup chopped cilantro
- ⅔ cup roasted cashews or peanuts, chopped finely
- Juice of 1 large lime
- 2 tablespoons peanut butter
- 2-3 tablespoons tamari or soy sauce
- 3 tablespoons agave, maple syrup or brown sugar
- 1 tablespoon ground fresh chili paste
- 2 tablespoons sesame oil
- ½” cube of fresh ginger
- splash of apple cider vinegar
- In a food processor, blend all of the dressing ingredients. Season to taste, then set aside.
- In a bowl, combine the kale, carrots, peppers, fresh herbs, scallions, and nuts. Toss with the salad dressing and garnish with extra chopped nuts.
Don’t forget to see my guest post over on Izzy’s blog today!
This citrus salad makes me feel like it’s the perfect cross between what winter has brought us (citrus and a lot of negative wind chills) and what is in store for spring (so much more produce and weather that doesn’t make me shiver to the bone). I don’t always necessarily use all my produce on time, so making a big salad helps a lot in making sure it gets used before my oranges get all squishy and gross. Since I’ve been getting more onto my meal planning and prep game, fruit salads become perfect for eating with breakfasts or for a snack throughout the week. This is especially true when the end of winter brings all this gorgeous citrus in my Door to Door Organics box and I need to use it up before my next box comes. I know spring technically starts today, but I will gladly send winter off in style with this pretty citrus salad!
For the dressing, I knew that I didn’t want something too sweet, since all the blood oranges, oranges and grapefruit would already be giving off some sweetness themselves. Balsamic is the perfect tart/vinegary compliment to the sweetness of the jam in the dressing and the flavors coming from the citrus too. I happened to have cherry jam on hand for my dressing, but I think strawberry or blackberry jam would go perfectly with this citrus salad too!
Bye winter, it’s been real, but this girl is ready for spring.
If you are in the Milwaukee area and want to try out Door to Door Organics, click here for a $10 off coupon code.
P.S . Hey you! I’m doing a reader survey to find out how I can serve you better and I would love if you took it! It only takes a few minutes but it would help me out a lot. Click here to take the survey. Thank you in advance!
Basil Citrus Salad with Balsamic Jam Dressing
Author: Abby Thompson
Recipe type: Salad
- 3-4 oranges, any variety
- 2 grapefruits
- 2 blood oranges
- ¼ cup fresh basil, chopped
- 1 tablespoon cherry jam
- 1 teaspoon balsamic vinegar
- ¼ cup water
- Peel and slice the citrus, slicing the fruits into thick rounds and setting aside into a large bowl. Add the chopped basil and toss lightly.
- In a small bowl, whisk together the jam, vinegar, and water. Dress the salad with half of the mixture and save the other half for dressing later. Store in the refrigerator.
Zucchini is exploding almost everywhere in my fridge right now. Sliced, diced, and whole, they are overtaking everything for me right now. My current obsession is roasting cubed zucchini with potatoes and carrots, topping with roasted red pepper salsa (coming (more…)
I’ve had this very lovely and beautiful mint plant in my side yard all summer long. Despite the demise of my spinach and lettuce plants turning into wilted leaves of sadness, my mint plant was thriving beyond its leafy neighbors. I spent weekends trying to figure out what the heck I was going to do with all this mint (besides for drinking mojitos with every meal and snack). Mint ice cream? Um, ok if you make me. Mint extract? Pour some vodka on those leaves and call it a day.
Dreams of never ending mint recipes were on my mind. Mint cocktail hours involving sipping chilled, refreshing libations on the patio with a book or a kind friend, pondering who would receive the next yield of mint that I just couldn’t use up fast enough. But then, the incident happened that would crush my minty goodness dreams.
While my guy and I were gone for a lovely weekend away, the weather turned to rain and wind, which we desperately needed to cool off from the crazy heat we had been enduring. While we were away, the wind blew down my window box plantings and crushed my lovely herb plants and snapped the life out of my (finally producing!) pepper plants. But wait, could I just pick the box up, dust it off, and hope my sprouts would repair themselves? Guh, sadly no. My parsley plant is still thriving, but my poor mint has continued to wilt away and protests to my efforts in coaxing it back to life. In an effort to use the last of the good mint leaves left, I wanted to incorporate it into something fresh and light, where the bruised leaves wouldn’t be noticed but the flavor would lend an unmistakable hint of the remaining mint leaves.
I know that you might think I am insane for mourning the loss of a stinking plant, but if you’ve been through the trials of trying to finally grow a proper garden with an actual abundance of leaves, you hear my words, right? Please tell me I’m not just a big weirdo about this herb disaster!
So even though your mint plant might seem like the herpes of herbs and it feels like it might never go away or be used up (um sorry, best analogy that popped into my head), just remember, you can find me in the produce aisle, weeping over the $4 packets of weeks old herbs or trying to coax a baby mint plant into supersizing itself before the first chills of fall. Bring me your fresh mint and we will be mojito friends for life, on the real.