Cold Peanut Sesame Chicken & Spiralized Cucumber

This salad is fresh, healthy and packs a to of flavor. I love PB2 (you can get it on Amazon), it seems strange, but packs a lot of flavor and is great for peanut flavored dressings. The trick when dressing anything is do it in a large bowl – drizzle lightly and toss to coat – you can always add more dressing, but you really don’t need a lot.

Peanut Dressing

  • 1/4 c powdered peanut butter (PB2) or peanut butter
  • 2 tbsp soy sauce
  • 1 1/2 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp Honey
  • 1 tbsp sriracha
  • 1 clove garlic, minced
  • 1 tbsp grated ginger

Salad

  • 2 english cucumbers
  • 8 oz cooked chicken, shredded
  • 1 c bell pepper, diced
  • 4 scallions, sliced thin
  • Toasted sesame seeds

Combine dressing ingredients in a small jar, shake to combine.

Spiralize the cucumber into 5 inch long noodles (or cut into small cubes).

Combine cucumber, peppers and scallions in a bowl, dress with salad dressing and toss to combine. Divide among plates. Add chicken to the same bowl, drizzle with dressing and toss to coat. Divide among plates. Sprinkle with a little sesame seed and a drizzle of hot sauce.

Serves 4.

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Salmon with Cucumber and Miso Dressing


Another easy and tasty dish from Diana Henry. I opted to cook my salmon.

6 oz salmon, with skin
4 oz cucumber, halved and sliced thin
1 tbsp White Miso paste
1 tbsp soy sauce
1 tbsp miran
1 tsp rice wine vinegar
1 tbsp peanut oil
4 scallions, sliced thin
1/2 tbsp pickled ginger
1 tsp sesame seeds, toasted
Micro greens
1 c cooked brown rice

Preheat over to 350. Season salmon with salt and pepper, spray with olive oil and cook for 10 – 15 minutes until just cooked through.

Combine miso, Miriam, soy, vinegars and oil in a small bowl. Toss the salmon and cucumber with the dressing.

Place rice in the bottom of a bowl. Add salmon and top with remaining ingredients.

Serves 2.

Grilled Fattoush 

This is a salad as a meal! Perfect for summer nights when it’s too hot to cook inside.

Ingredients:
Dressing:
5 tbsp olive oil
4 scallions
1 jalapeno
1/2 c green olives, chopped
3 tbsp salted, roaster pistachios
3 tbsp lemon juice
1 tbsp white wine vinegar
Salt and pepper

Salad:
1 tbsp dried thyme
1 tbsp toasted sesame seeds
1/4 tsp garlic powder
2 pitas
2 medium japanese eggplants, spiced lengthwise down the middle
Olive oil
1 8 oz package Halloumi cheese
2 persian cucumber, cut into bite size pieces
1 lb tomatoes, quartered
1/2 c mint, torn
1/4 c dill sprigs

Heat the grill over medium heat. Spray jalapeño and green onions with olive oil and cook until lightly charred.

Chop jalapeño and green onions, add to a bowl and stir in remaining dresssing ingredients. Set aside.

Mix the thyme, sesame seeds and garlic powder in a small bowl. Lightly oil the pitas and eggplant then sprinkle the thyme mixture over them. Grill turning occasionally, until golden with nice grill marks. Grill the halloumi about 2 min per side. Cut the eggplant and bread into bite size pieces. 

Toss pitas, cheese, eggplant, tomatoes, cucumbers and dressing together in a large bowl. Divide amoun plates and top with mint and dill.

Serves 4

Green Beans and Cucumber with Miso Dressing

The Miso really makes this dish magical. I served it with salmon bowl – so good.

Ingredients:
3 persian cucumbers
1 lb green beans, trimmed
1 inch piece ginger, grated
1 jalapeno, minced
1 clove garlic, minced
1/3 c rice vinegar
1/4 c white miso
1/4 c olive oil
1/2 tbsp toasted sesame seeds

Lightly smash cucumber and beans with a rolling pin. Cut cucumber into bite size pieces and place in a bowl, toss with a pinch of salt and set aside.

Whisk together the ginger, garlic, vinegar, jalapeño, Miso, olive oil and sesame seeds. 

Drain cucumber, add beans to the bowl and toss to coat with the dressing. 

Serves 4.

Korean Chicken & Cucumber Salad

Wow – this chicken will take you to flavor town!! The sweetness of the chicken with the heat of the mayo and crunchy cilantro on a soft bun is perfection!! Another winner from Diana Henry.

Ingredients:
Chicken:
3 cloves garlic, minced
1 c soy sauce
1/4 c brown sugar
2 tsp rice wine vinegar
3 tbsp sesame oil
1 1/2 lb chicken tenders

Mayo:
1/4 c mayo
1 tsp gochujang
1 clove garlic, minced
Juice on one lime

Cucumber Salad:
3 persian cucumbers, sliced thib
1 carrot, shredded
1 shallot, sliced thin
1/4 c rice wine vinegar
1 jalapeno, minced
salt

To serve:
Buns, hawaii rolls
Cilantro

Combine all ingredients for the chicken in a bowl and chill for 4 hours – overnight.

Combine all the ingredients for the mayo and set aside.

Toss all the ingredients for the salad, set aside.

Heat a large skillet over high heat, add the chicken and 1/4 of the marinade. Cook turning the chicken several times until golden and Cooke through.

Spread the mayo on the buns, top with the chicken and cilantro. serve cucumbers on the side.

Serves 4 – 6.

Jose Andres Gazpacho

Wow! So simply so easy so tasty – Jose Andres is a master! This needs to sit in the fridge overnight to get the full flavor.

Ingredients:
1 1/2 lb of tomatoes
2 persian cucumbers
1 green pepper
1 clove garlic
1/4 c olive oil
1 tbsp sherry vinegar
1/2 tsp salt

Combine all ingredients in a blender and purée till smooth. Chill overnight.

Blend before serving and drizzle with a little olive oil.

Serves 4.

Green Gazpacho

This cold soup is amazing! The flavor is so complex – Ottolenghi knocks it out of the park.

2 celery sticks (including the leaves)
2 small green peppers, deseeded
6 mini cucumbers
3 slices stale white bread, crust removed
1 jalapeno
4 garlic cloves
1 tsp sugar
1 1/2 c walnuts, lightly toasted
6 c baby spinach
1 c basil leaves
1/4 cp arsley
4 tbsp sherry vinegar
1 c olive oil
3 tbsp Greek yogurt
2 c water
9 oz ice cubes
2 tsp salt
Pepper

Roughly chop up the celery, peppers, cucumbers, bread, chilli and garlic. Place in a blender and add the sugar, walnuts, spinach, basil, parsley, vinegar, oil, yogurt, most of the water, half the ice cubes, the salt and some white pepper.

Blitz the soup until smooth. Add more water, if needed, to get your preferred consistency. Taste the soup and adjust the seasoning.

Lastly, add the remaining ice and pulse once or twice, just to crush it a little.

Serve cold.
Serves 6.

Serve at once, with the croutons.

Langostine Stacks

This is inspired by Skinny Taste – super easy and tasty. Perfect for lunch or dinner. I served it on salad with green onions and sliced cucumber.

Ingredients:
1/2 c uncooked short-grain brown rice
2 tbsp rice vinegar
8 oz cooked langostines or shrimp
1 c diced cucumber
1 tbsp chopped fresh chives
1 avocado, mashed
Furikake
4 tsp reduced-sodium soy sauce
2 tbsp mayonnaise
1 tbsp sriracha sauce

Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir and let cool.

Cut shrimp into 1-inch cubes. Combine with mayo ans sriracha.

In a small bowl, combine cucumber and chives.

Using a 1 c measuring cup, layer ¼ c cucumber, 1/4 avocado, 1/4 shrimp, and 1/5 of the rice. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with soy sauce and more sriracha. mayonnaise.

Serves 4. 6 WW PP

Salmon with Carrot and Cucumber Salad

  
BACleanse so good!!! I changed a couple things – super easy and tasty dinner!

Ingredients:
Cucumber-Yogurt Sauce
½ c Greek yogurt
1 small garlic clove, minced
1 tbsp lemon zest
1 tbsp lemon juice
1 cucumber thinly sliced
Salt and pepper

Carrot Salad:
1 tsp cumin powder
1/2 tsp ground turmeric
8 oz shredded carrot
1/2 c chopped cilantro
1 tbsp olive oil
1 tbsp lemon juice
Salt and pepper

Salmon
1 lb salmon
Salt and peoper
1 tbsp canola

Cucumber-Yogurt Sauce
Combine yogurt, garlic, lemon zest, and lemon juice in a medium bowl. Fold in cucumber and season with salt and pepper.

Carrot Salad
Combine spices, carrot, cilantro, oil, and 1 Tbsp lemon juice in a medium bowl. Toss and season with salt, pepper, and lemon juice.

Salmon
Season salmon with fine sea salt and pepper. Heat 1 Tbsp oil in a large ovenproof skillet over medium-high. Cook salmon, skin side down, undisturbed, until salmon skin is crisped and browned, 3–4 minutes. Gently turn fillets and cook until salmon is just opaque at the center, 1–2 minutes for medium rare.

Divide fillets among plates, skin side up, and serve with cucumber-yogurt sauce and carrot salad.

Serves 4.