Refreshing Summer Salads

Monday, July 1, 2013

Cucuberry Salad

  • Cucuberry Salad
    • Ingredients
      • 2 Organic Cucumbers
        • Skinned and sliced
          • Halved or quartered
            • Use personal preference
      • 12 Organic, Long Stem Strawberries
        • Quartered
      • 2 Tablespoons Brown Sugar
      • 3 Tablespoons Apple Cider Vinegar
      • 1 Teaspoon Low Sodium Soy Sauce
      • 1 Teaspoon Sesame Seed Oil
      • 1 Tablespoon copped Mint
    • Directions
      • Peel and slice the cucumber place in a mixing bowl
      • Remove stems and centers of strawberries, slice and add to mixing bowl with cucumbers
      • Sprinkle Mint on top
      • Set bowl aside
      • Dressing
        • In a small bowl and combine Brown Sugar, Low Sodium Soy Sauce and Apple Cider Vinegar
        • Wisk until smooth
        • Slowly add in Sesame Seed Oil
      • Pour dressing over cucumbers and strawberries
      • Mix
      • Serve
        • Best served chilled

 

Zesty Couscous

  • Zesty Couscous Salad
    • Ingredients
      • 1 ¼ cups Pearl Couscous
      • 1 teaspoon Sea Salt
      • 1 tablespoon Red Pepper Flakes
        • Crushed
      • 3 tablespoons Olive Oil
      • 2 cups Baby Arugula
      • 1 ½ Lemons
        • For zest and juice
    • Directions
      • Bring 2 ½ cups of water to a boil with ½ sea salt mixed in. Add couscous and cook until tender
      • Approximately 9 minutes
      • Drain water and quickly run couscous under cool water to cool and stop it cooking
      • Set couscous aside in serving/mixing bowl to cool
      • Take 1 ½ lemons – grate zest and juice to get 2 ½ tablespoons of both
      • In small bowl mix together:
        • Zest
        • Lemon Juice
        • Olive Oil
        • Remaining ½ teaspoon salt
        • ¼ teaspoon pepper
      • Pour the mixture into the serving/mixing bowl and gently fold in the Baby Arugula and Red Pepper Flakes
      • Serve

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