"You don't have to cook any of them!"
Let me just say that this salad is so good! It is not your usual salad of lettuce but it is something new, delicious and worth trying! It is so cheap and easy to make because 1. all the ingredients are vegetables that cost around 99 cents, and 2. you don't actually have to cook any of them! All the veggies are raw, excluding the steamed lentils but those are a legume so they don't count ;)
"You don't have to cook any of them!"
I saw a picture of this salad on Pinterest ( I know, I'm obsessed) but it was in french so I couldn't read or understand the recipe. But I caught the gist of it and went with it! And it turned out great! The lentils are the only part to this salad that are not raw,but i'm okay with that! You can totally make your own sprouted lentils if you so choose...but that was too much work for me ha ha.
A couple of weeks ago Zach and I went to our "newlywed-ed" friends house for a sunday football bbq. Zachary of course jumped at the opportunity too bring some sides to go with the burgers, brats and beer. I was delighted of course, but wanted to bring some classic dishes with a new healthy twist. We settled on a slaw salad, and a bean dip. But I insisted that we take a new spin on these.
I found this recipe on my favorite website, Pinterest! And it originated from Candice Kumi from Cook yourself Sexy . I am an avid "pinner" by the way, I am obsessed.
Starting with the first time I met Zachary's wonderful mother. We flew in to San Francisco and finally arrived at his home around 9 at night...not having had any dinner either...so I was really happy and in a good mood. Ha ha. She fed us this amazing classic tomato and basil bruschetta on top of fresh french bread and a little bit of warmed parmesan-reggiano cheese. I think Zach's younger brother was the master chef behind this but I could be wrong. Nonetheless It. Was. Outstanding.
Then we had it again. When Zach's brother came to San Diego to stay with him, he made it for us. And again, It. Was. Amazing. It is just so fresh, and has got such wonderful classic italian flavors. Bright Acidic cherry tomatoes, fresh basil, spicy garlic, and a little salty bite from the cheese. A perfect combination of flavors.
(Amount of Ingredients varies on how many are eating...and how hungry they are)
-1 Package of really good quality organic cherry tomatoes (quartered)
- 2 Hand fulls fresh basil (chopped)
- 6 cloves of garlic ( less of more is up to you)
- Drizzle of olive oil
- Loaf of fresh French bread
- Parmesan-Reggiano cheese
Pre heat oven to 400. Cut tomatoes, chop the basil and garlic and throw into a bowl. Sprinkle the salt and pepper and add the oil and let the flavors "marry" for at least 15 minutes. Slice the bread and brush with some olive oil and place in oven until bread is nice a toasty. Add the bruschetta mixture and top with cheese and place back in oven until cheese is just melted. Yummy!
Someone once told me that when things become routine and you become to get comfortable, you need change. Well the same old same old, chips and salsa had become...well boring and too routine. So when my mom found this recipe years ago from a Cooking Light magazine, the concept of chips and salsa did a complete 180.
Sweet summer strawberries, creamy avocado, tangy lime and a kick from jalapeño pairs beautifully with homemade whole wheat tortilla chips sprinkled with cinnamon sugar.
2 teaspoons canola oil
6(6-inch) whole-wheat tortilla chips
2 teaspoons sugar
1/2 teaspoons ground cinnamon
1 1/2 cups finely chopped, peeled avocado
1 cup finely chopped strawberries
2 tablespoons minced cilantro
1 teaspoon minced seeded jalapeño
2 teaspoons fresh lime juice
pinch of salt
1. Pre-heat oven to 350
2. To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle over oil-coated side. Cut each tortilla into 12 wedges; arrange on single layer baking sheet. Bake at 350 for 10 minutes or until crisp.
3. Combine avocado and remaining ingredients; stir gently.
Source: Cooking Light May 2011
Hi! I'm Britt, author, runner, girlfriend and big time foodie. I love cooking and all the nutrition behind the food. I support local farm-t0-table cuisine and strive to cook healthy and fresh food that not only tastes good but feeds the soul.