I love SALAD!!


It’s most definitely salad season here in Japan… Yipeee!!! Absolutely one of my most enjoyed foods.
The joy with salad is, you can go as simple or complex as you like, there are no limits!! Time to get creative…

What type of salad makes your mouth water? I want to try them all!!  Please post your comments 😀

Today, despite the gray dull rainy weather, I never lost my appetite for preparing tonight’s salad.
Perhaps that’s the reason the sun shone for the first and only time today when I decided to photograph my creation…hhhmmmm, maybe 🙂

Recipe:

  • Around 2 cups of spinach
  • 1 shredded carrot
  • 1 shredded small cucumber
  • 1 chopped small red pepper
  • 6 chopped green olives
  • 1/2 avocado, sliced
  • 1 cup pasta
  • 1/4 cup bulgur wheat
  • Juice of 1 lemon
  • 9 cherry tomatoes
  • 2 tbsp sunflower seeds
  • A hand full of chopped basil
  • Roughly 2 tbsp chopped coriander
  • 1/2 cup celery leaves
  • 1/2 can tuna(drained)

Dressing:

  • 1 tsp wasabi
  • 1 tbsp Mayo(light)
  • 3 tbsp soy milk

Directions:

  1. Boil your pasta and bulgur in separate pans according to the package instructions.
  2. In the mean time, Wash and chop your veg.
  3. As soon as your pasta and bulgur have finished cooking, rinse with cold water, simply to avoid over cooking and wilting your fresh greens.
  4. Assemble your salad, keeping aside the avocado, tomatoes and sunflower seeds as these are to garnish the salad. Squeeze the lemon juice over and mix through,
  5. For the dressing, combine all ingredients and set aside. I love my wasabi strong, so carefully add and taste, add and taste until you reach your desired strength. Even if you feel it’s still a little over powering, you will find the flavour will mellow out when mixed into your salad.
  6. Drizzle a little of the dressing over each serving.
  7. Finally  garnish with the avocado, seeds and tomatoes.

Enjoy 😛

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Five Spice Kabocha, Brown rice and Tofu Salad


Can you see a wee theme going here. This one is definitely a take on a post from yesterday. Yup, I loved that mushroom salad so much I wanted to make a variation. Grilled and roasted veggies are soooo goood.

This one is similar but different, if that makes any sense

The main component is Kabocha. The five spice seasoning adds that extra dimension to the flavourful vegetable. All of the other flavours in the dish compliment it without over powering it. The varitey of beautiful textures from the soft tofu to the brown rice with bite are utterly satisfying and extremely healthy and wholesome.

My image, again, doesn’t do the dish any justice, but it gives you an idea at least. Just ignore the flash of light to the left.

Here you go…delish!!

Ingredients;

  • 1/4 kabocha cut into thin slices (be careful, using a very sharp knife makes this easier, but also pretty dangerous)
  • 1 medium aubergine
  • 1 cup of cooked brown rice
  • 150g firm tofu (drained)
  • 1/2 tsp Chinese 5 spice
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • Sprinkle of cracked salt and pepper
  • A bunch of spinach roughly cut
  • 1 tbsp sesame seeds
  • 2 umeboshi

Directions:

  1. In a small bowl add the sliced kabocha
  2. Splash a little of the olive oil and add the five spice then mix evenly (with your hands, I find is best)
  3. Add to the grill pan – the rack.
  4. Perform the same method to the aubergine using the rest of the olive oil, then add to the grill tray along with the kabocha
  5. Grill on a medium heat turning frequently
  6. In the mean time, wash and chop your spinach. Drain and dress with the lemon juice and sesame seeds
  7. Cut the tofu into cubes and add to the spinach.
  8. Allow your rice to cool a little before adding to the spinach and tofu.
  9. Mix through with a little salt and pepper
  10. Dress your plates with the salad
  11. When your veggies have cooked through, place on top of the salad
  12. Serve with umeboshi or a pickle of your choice.
  13. Enjoy 🙂

Juicy grilled Mushroom, Aubergine and Asparagus Salad on a bed of Spinach.


What a long title.  Maybe I should reconsider that one?

Anyway, this was last nights dinner.  I love warm salads and grilled veg.  This one is a keeper.

I bought some fresh locally grown beefy shitake mushrooms from our local supermarket.  Wow..the juiciness the bursting flavour.  In my opinion they win hands down on any mushroom I have ever eaten.  I never dressed them in anything.  The only addition was olive oil which I used to grease the grill pan.  Wonderful.  Oh how I love fresh veggie’s.  They beat meat any day in my opinion.

I’ll never call myself a vegetarian, I just have a love for the beautiful veggies ♥♡

So here it is my salad if the month, enjoy.

Ingredients;

  • A bunch of spinach washed and shredded thickly
  • 1 carrot, peeled into slithers
  • 8 green Olives dices
  • 8 cherry tomatoes, quartered
  • 10 small beefy mushrooms of your choice
  • 1 medium aubergine, cut into discs
  • 1 cup of soy beans or any bean of your choice
  • 1 bunch of asparagus
  • a splash of olive oil

Dressing for the spinach and carrots:

  • 1 tsp honey
  • a plash of oliveoil
  • a splash of apple cider vinegar
  • a sprinkle of freshly cracked pepper

Directions:

  1. grease your grill pan with a little olive oil
  2. Cut the spears off of the asparagus and set aside
  3. chop the asparagus stocks evenly
  4. place all of your veggies and beans out evenly
  5. cook on medium heat, turning occasionaly
  6. In the mean time assemble the rest of the ingredients in a bowl and cover with the vinegar dressing.  Allow the salad to sit and the flavours to mingle.
  7. When the veggies are cooked nicely, turn off the heat.
  8. Steam the asparagus spears gently.  You want them to be a little crunchy.
  9. Dress 2 plates with the spinach salad then evenly place the grilled veggies on top
  10. Garnish with an umeboshi and the asparagus spears then serve.