Simple Cucumber Salad

Something that happens to me a lot is that I make a great standalone dish and I can’t think of a side that highlights the dish and is tasty. I always end up using bread or rice or quinoa. It makes me feel super basic. The other day I got amazing cucumbers at the farmers market so I decided that a Japanese inspired cucumber salad was something that I just have to share, the simple cucumber salad! (Adapted from Samin Nosrat)

What you’ll need: 🛒

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Salads, Vegetarian

Nectarine and Avocado Salad

I swear by this salad, it’s so delicious! I’ve been making it all summer. I am so obsessed with nectarines, they’re so juicy I truly understand why *spoiler alert* Elio fucked a peach on Call Me By Your Name. Too crude? I’m not sorry.

What you’ll need: 🔪

  • 2 Plump and ripe nectarines
  • 1 Avocado
  • Iceberg lettuce (or any other crunchy lettuce)
  • Half a medium cucumber
  • Seed medley: I used sunflower, pumpkin, and pine nuts
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Fresh Produce, Salads, Vegetarian

Herby Lentil Salad

This one is great for the summer.

I love vegan salads because you can take them anywhere and they require minimal refrigeration. When you don’t have dairy or meat it keeps better under hot weather. You can use cooked lentils or make your own. Don’t know how to? I have a quick guide on how to make them here. I used brown lentils, however, you can use black beluga lentils or green lentils.

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Barcelona, Catalan, Salads

Empedrat: Lentil and codfish salad

Okay, before I’m burned at the stake by Catalan cuisine connoisseurs, hear me out: I know what a traditional empedrat salad is, I just like playing around with classic dishes. If you’re not familiar with this dish, I’ll explain: Empedrat is traditional Catalan salad made of ganxet beans (also known as Santa Pau beans), raw (sometimes cooked) cod fish, green & red peppers, tomatoes, onions, and  black olives. It’s juicy, tangy, and very refreshing. And I love it. So much that if I don’t have ganxet or white beans at hand, I’ll use the next best legume. In this case, it was lentils.

Making empedrat is pretty straight forward. The veggies included are not exotic or hard to find, and the measurements can be done “by eye”. The key ingredient in it is cod fish. Regardless if it’s fresh or frozen, the briny taste of the cod is the main flavor. I always try to use fresh fish, but sometimes frozen is the only one available and that’s okay. If you use frozen fish I recommend you sauté it in olive oil before adding it to the salad. To make a tasty empedrat salad, you’ll need:

  • Beluga lentils
  • Red bell peppers
  • Green peppers
  • Onions
  • Tomatoes
  • Cod fish
  • Parsley

For the vinaigrette:

  • Olive oil
  • White wine vinegar
  • Salt & pepper

Mix 4 parts of vinegar with 2 parts of oil, salt & pepper to taste and there you’ll have your vinaigrette!

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