All posts tagged salad

Avocado Mango Salad | Avocado Mango Salat

Every time when people eat this avocado mango salad for the first time, they’re very keen about the combination and the taste. So they always ask me about the recipe.
I make this salad in different variations as a starter, for a barbeque or for a picnic, only the arrangements of the ingredients vary.
The original recipe is the “Avocado & Mango” salad, from my LaminEATs cookbook.

Avocado Mango Salat (Rezept auf deutsch)

 

Avocado Mango Salad

(4 - 6 servings)

Ingredients

2 hass avocados
1 mango
1/4 cup pomegranate seeds, about 1/3 - 1/2 pomegranate
1/2 bunch cilantro, chopped
1/2 red chilli pepper, chopped
1 lime
Sea salt
Black pepper
1-2 tablespoons olive oil

Optional:

1-2 tablespoons cashew nuts, chopped
1/4 cup red pepper, finely diced
1/4 cup cresses

How to:

Peel and slice  the avocados and mango. Put the avocado slices on a plate and sprinkle with limejuice.
Put the mango slices over the avocados. Season it with black pepper and salt.
Sprinkle the cilantro and pomegranate seeds over the mangos.
Refine the taste with olive oil.

Optional: Sprinkle some chopped cashew nuts over the mango slices.
Instead of pomegranate seed you can take diced red bell pepper and cress instead of cilantro.
Enjoy!

 

Starter arrangement:

Barbeque arrangement:

Pincnic arrangement/salad in a jar:

 

Avocado Mango Salat

(4-6 Portionen)

Zutaten:

2 Hass Avocados
1 Mango
1/4 Tasse Granatapfelkerne
1/2 Bund Koriander, fein gehackt
1/2 rote Chili, fein gewürfelt
1 Limetten
Meersalz
Schwarzer Pfeffer
1 bis 2 EL Ölivenöl

Optional:

1 bis 2 TL Cashewnüsse, gehackt
1/4 Tasse rote Paprika, gewürfelt, statt Granatapfelkerne
1/4 Tasse Kresse

Zubereitung:

Avocado und Mango schälen und in Scheiben schneiden. Die Avocadoscheiben auf einem Teller mit dem Limettensaft beträufeln.
Die Mangoscheiben über die Avocadoscheiben legen und mit Salz und Pfeffer würzen.
Die gewürfelte Chili, Koriander und Granatapfelkerne (oder gewürfelte rote Paprika) über die Mango streuen und mit dem Olivenöl beträufeln.

Optional: Der Salat kann auch mit gehackten Cashewnüsse bestreuen werden.
Die Granatapfelkerne können durch roten Paprikawürfel ersetzt werden und der Koriander durch Kresse.

Viel Spaß beim Kochen und guten Appetit!

Red Quinoa Tabouleh Salad

This red quinoa tabouleh salad variation is a tasty glutenfree and protein-rich alternative for a regular bulgur (wheat) tabouleh for a salad. It's easy to prepare in advance maybe for a barbeque, picnic or lunch.

Red Quinoa Tabouleh Salad

(4 Servings)

Ingredients

  • 90 g (1/2 cup) red quinoa
  • 1 small yellow bell pepper
  • 1 small red onion
  • 6 big green Greek olives, e.g. Consevolia
  • 1 Hass avocado
  • 1-2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 pinch brown sugar
  • Black pepper
  • Sea salt
  • 1/2 red chili, finely, chopped
  • 1,5 tablespoon coriander, chopped
  • 1,5 tablespoon parsley, chopped
  • 1/2 tablespoon mint leafs, chopped

How to

Cook red quinoa according the cooking instruction.

Drain when the quinoa is done.

Preheat oven to 230°C (about 446°F).

Put the yellow bell pepper on a backing sheet. Grill it for 10 to 15 minutes. Till it gets black blisters outside. Put the hot bell pepper in a bowl. Cover the bowl with a cling wrap for 15 minutes. Then cut the pepper in 4 parts, remove the seeds and peel it. Then cut the bell pepper in small cubes.

Peel and cut the red onion in very small cubes. Braise the onions lightly in a little olive oil.

Dice the olive and the avocado.

Combine quinoa, bell pepper, onions, olives and avocado in a big bowl.

Mix lemon juice, olive oil, sugar, pepper and salt. Add half of the diced red chili, 1 tablespoon coriander, 1 tablespoon parsley and mint.

Combine everything and season the tabouleh salad.

Garnish the red quinoa tabouleh salad with the remaining coriander, parsley and chili.

You can fill the red quinoa tabouleh salad in jars for a picnic or for your lunch.

Enjoy the Summer!

Tempeh Asparagus Salad

I recommend you my tempeh asparagus salad with sweet potato buckwheat noodles and a Asian cucumer salad for a healthy und glutenfree dish.

Tempeh Asparagus Salad

(4 servings)

Tempeh Asparagus Salad with Sweet Potato Buckwheat Noodles

  • 80 g sweet potato buckwheat noodles
  • 1 tablespoon olive oil
  • 300 g tempeh
  • 1 lemon grass
  • 1 ginger
  • 2 tablespoons soy sauce
  • 1 red chili pepper
  • 500g asparagus
  • 1 small red bell pepper, sliced
  • 1 small yellow bell pepper, sliced
  • Pinch brown sugar
  • 1 tablespoon lime juice
  • 75g cashew nuts
  • 2 tablespoons coriander leafs
  • 3 kumquats. sliced
  • Fleur de sel
  • Black pepper

Asian Cucumber Salad

  • 1 cucumber, sliced
  • 1-2 tbsp rice vinegar
  • 2 tbsp olive oil
  • 1 pinch brown sugar, black pepper, sea salt
  • 1 tbsp sesame

How to

Tempeh Asparagus Salad with Sweet Potato Buckwheat Noodles

Cook the noodles according the packing instructions.

Marinade tempeh with soy sauce, chili pepper, ginger and lemon grass for 30 minutes.

Heat oil and roast the tempeh form all sides. Put the tempeh aside on a plate.

Than roast the asparagus for 3 to 5 minutes and season with lime juice, sugar, salt and pepper. Add the cashew nuts and the roasted tempeh.

Combine warm noodles, tempeh, asparagus, cashew nuts, kumquats, 1 tablespoon coriander, yellow and red pepper slices.

Season with salt, pepper, lime juice and olive oil.

Fill the warm salad in bowls and garnish with fresh chopped coriander leafs.

We also had an Asian cucumber salad as a side dish.

Asian Cucumber Salad

Mix rice vinegar, olive oil, sugar, pepper and sea salt.

Combine with the cucumber slices and marinade for 5-10 minutes.

Put cucumber salad in small bowls or glasses and garnish with sesame seeds.

Enjoy!

I also recommend you some of my other tempeh dishes salad summer rolls or my Thai tempeh patties.

Millet Green Asparagus Tabouleh

 

Millet Green Asparagus Tabouleh

(4 serving)

Ingredients Millet Green Asparagus Tabouleh:

  • 1 Cup millet
  • 1 1/2 Cups water, salted
  • 1/3 Cup sundried tomatoes, sliced
  • 1 Bunch green asparagus (500g)
  • 1 Cup preboiled chickpeas
  • 1/2 Bunch cilantro
  • 1/4 Bunch mint, choped
  • 1 teaspoon choped red chili pepper, without kernels
  • 1 1/2 Organic lemon, juice
  • 1 Teaspoon lemon peel
  • 1 Teaspoon maple sirup
  • Olive oil
  • Sea salt
  • Black pepper
  • 1 Teaspoon grainier mustard
  • 2 Tabelspoons pine nutes, roasted

How to

Put the millet in boiling salt water. Cover the pot and simmer the millet for 10 to 15 minutes.

Water the sundried tomatoes in hot water for 5 minutes.

Wash, peel and cut the bottom of the asparagus. Chunk the asparagus in half finger long pieces.

Heat a pan with 1 tablespoon olive oil. Roast the asparagus for 5-7 minutes with maple sirup, 1 tablespoon lemon juice and season it with salt and pepper.

Add 1 tablespoon olive oil to the millet and stir. Cover the pot again for 5 minutes.

Drain the sundried tomatoes and chop them into small slices. Also chop the cilantro, mint and chili pepper.

Mix the millet, chickpeas and asparagus with the tomatoes and chili peppers. Mix 3-4 tablespoons olive oil, 2 tablespoons lemon juice, lemon peel, salt, pepper and mustard. Add it to the millet and mix it.

Let it rest for 10 minutes.

Add half of the cilantro, mint and pine nuts to the salad and mix it well.

Fill the tabouleh in a bowl and garnish it with the rest of the cilatro, mint and pine nuts.

This is an delicious salad for a barbeque with marinated tempeh (soy sauce, ginger, chili pepper, garlic and cilantro).

The avocado mango salad from my LaminEATs cookbook is a perfect addition for a barbeque as well. Enjoy!