{Bean Fiesta Salad: cool, spicy and lean}

Summary: Hungry for mexican? Go ahead and try this lean mexican recipe and leave the remorse behind! This salad is packed with lean meatless protein and fiber. It’s a simple recipe. Anyone can make this, especially if you buy canned or … Continue reading

{Mango, Peach & Basil Chutney}

Summary:  Tired of the same boring weeknight meal? Brown rice with chicken, fish and potatoes, huge garbage salad? Well I’ve got a very simple solution that will spruce up your meals. Meet the Mango, Peach & Basil Chutney. A lot … Continue reading

{Beetroot Hummus Sandwich}

Summary:  Caramelized onions cooked with balsamic vinegar, meaty mushrooms, wilted spinach, melted swiss cheese, and beetroot hummus complete this vegetarian sandwich. Trust me…you won’t miss the meat with all of these flavors. Producing vegetarian sandwiches or light lunches on the … Continue reading

{Couscous Patties with Radish & Chia Salad}

Couscous Patties Summary: This couscous is multi-purpose. I love to make the couscous a day before and serve it with fish or any other protein. Then, like always…I love getting creative with the leftovers so…I decided to turn them into patties. … Continue reading

{Guacamole & Red Veggie Salsa}

{Guacamole & Red Veggie Salsa}

Summary: I love Mexican food. When done right, it can actually be very healthy. And for vegetarians it’s a great way of cooking with flavors. These sides also make great appetizers. My friends love my guacamole recipe. Serve it while … Continue reading

Smoked Salmon & Apple Carpaccio Salad

Recipe adapted from: Giada di Laurentis (one of my favorite chefs)
Yield: 4 to 6 servings

Summary: 

This recipe goes great as an appetizer or as light lunch or dinner. To make into an appetizer drizzle with the vinaigrette, cover and refrigerate for several hours. The vinaigrette will pierce all the layers and infuse the spinach leaves with lots of flavor. If you are tight on time serve immediately – it will be just as good.
Ingredients:
Carpaccio salad:

6 ounces Nova Scotia smoked salmon
1 small red apple, halved and cut into very thin slices
1 tablespoon capers, rinsed and drained
1/4 cup of red onion, thinly sliced

Fresh spinach leaves – use however much you want (depends on the size of the salad or appetizer)

1 tsp of dried or fresh dill, for garnish

Honey mustard vinaigrette:

2 tbsp  olive oil, plus more if needed
kosher salt and black pepper
2 tbsp fresh lime juice
1 tbsp  Dijon mustard
2 tsp  honey
2 tbsp of water
1 tsp fresh or dried dill

TIP- Prepare this salad in a 12 x 12 serving plate}.
Directions:

FOR THE VINAIGRETTE:

Mix all of the ingredients in a bowl with a whisk.

FOR THE SALAD:

1- Arrange spinach leaves on the serving plate.

2- Place the apple slices one by one, each one slightly overlapping the other, creating 3 columns.

4- Place the red onion slices and capers on top of the apples.

5- Drizzle with the vinaigrette and garnish with dill.