We love a good salad. It’s been years since we forgot the boring tomato and lettuce “I’m on a sad diet” kind of salad and we started incorporating lots of delicious ingredients that made salads complete meals full of nutrients and flavour. In this blog we have shared with you a few salad recipes, always seasonal, including our very favourites like this mango, avocado and chicken salad, this white beans and tuna salad or this amazing peach and chicken salad. Now that Spring is here and Summer is around the corner there are lots of great vegetables in season and that means colorful, delicious salads with juicy vinaigrettes. Today we bring you a recipe with one of our favourite Spring ingredients: asparagus. Lately, we’ve been having grilled asparagus for dinner every other day and while we love this simple way of eating our veggies, we wanted another alternative to enjoy them. We’ve already shared with you this wonderful asparagus and potato tart and this brunch salad, but we wanted something different. Enter this spring vegetables …
Does any one else get excited about brussels sprouts season? I know, I know, they don’t smell particularly good but I love them: roasted with a mustard dressing are absolutely delicious and now, with this ridiculously easy recipe, we get to eat them raw. The trick to have a better, easier digestion is to slice them very thinly. We found this recipe in A New Way to Dinner, the lovely book written by the co-founders of Food52, a site that you should check if you love food and cooking. We bought the book looking for help since we struggle when it comes to organizing, prepping and cooking our dinners. And that’s what the book is about! We also love the fact that it’s divided by seasons and we love eating seasonal produce. Judging by this scrumptious salad that you can put together in no time, our dinners will get better from now on. But onto the recipe! You will need (serves 2): 250 g. brussels sprouts, very thinly sliced 1 handful of baby spinach Shaved …
Is there anything better than a fresh salad in Summer? Now that we are saying goodbye to easy lunches al fresco, family gatherings and quiet afternoons in our balcony, we feel it’s the right moment to share another recipe for a quick, easy salad that could be perfect during these last days of sunshine.
We love salads all year round but in Summer they are almost mandatory. This recipe combines our favourite fruit, our favourite protein and our favourite nuts with a delicious, zingy lime dressing, which, guess whats? It’s our favourite dressing. In this cloudy, sweltering Summer this salad brings us a little sunshine.
To say that we love a good salad is an understatement. They are the easiest thing to prepare if you come home late from work, they are packed with vitamins and nutrients and if you find good quality, seasonal ingredients and add the appropriate dressing, a salad can be a wonderful joy to your tastebuds. Today we wanted to share with you the salad that we’ve been having for dinner at least a couple of times this week.
What a surprise, you might say. Another Hemsley & Hemsley recipe? Well, since we bought their book we have been hooked. The recipes are super healthy and extremely delicious. And they gave us an excuse to have this for pudding. Or this. Or even this. It’s all about balance, you know ;)
This salad has become our favorite Summer lunch, that dish that we prepare everytime we want something delicious and refreshing. It mixes different flavours beautifully, it’s packed with healthy nutrients and it looks amazing. The warm roasted hazelnuts, the sweet peaches and blackberries and the strong blue cheese will make your taste buds wonder what’s going on with every mouthful!
Oh brunch… We know you are considered so out of style lately, but we still love you. And even though we tend to load up on carbs like crazy, we sometimes want you healthy and fresh and guilt free. For those (rare) occasions we always prepare this lovely crunchy salad with creamy runny poached eggs and a zingy lemony dressing. The perfect combination! And yes, you’ve guessed it right: with just a few ingredients and really easy to prepare… because this is how we roll. Hair flip.
This weekend has been all about nesting and, even though we wanted to indulge into all the junk food in the world, we have managed to stay quite healthy-ish (apart from the occasional chocolate debacle on Sunday). However, we’ve still had some delicious dishes on our table. This wonderful warm salad feels like a treat although is full of vitamins, proteins and nutrients. It’s our take on one of Jamie Oliver’s recipes from this book. Our version is a little bit lighter than the original because we have avoided the bread and the soured cream and have added a little bit of protein in the form of crispy grilled chicken. Here you have the recipe…
This grilled baby artichoke and asparagus salad with shrimp and Saffron Aioli requires a little bit of work, but it’s absolutely delicious. It’s a fabulous way to transition between Summer fresh salads and Autumn comfort food. You can find the original recipe in this book, but we’ve just made a few changes to make it a litle bit easier… because we are lazy sometimes!