Edible flowers are just adorable, don’t you think?
It’s the weekend and I woke up smiling today! Waking up early weekends doesn’t seem to be bothering me anymore… I just took advantage of the beautiful sun and went for a walk.
I did a lot of shopping, veggies mainly. I still have 24 salads to do for my #30Days30Salads challenge.
I was tired and starving when I came back home. And, since it’s the weekend, I decided I could indulge myself a bit for lunch, so I created this yummy salad.
Ingredients are simple: you can replace the rocket leaves with any other greens, and the smoked pork belly with bacon or pancetta.
My sister and I both loved this salad. I still have 3 slices of pork belly. I am wondering if I’ll be able to use them in more salads.
I am sharing this recipe with you now while I am thinking of a new salad for tonight…
A beautiful salad
Poached Egg and Avocado Salad Recipe
- 1 small rocket leaves bunch
- 1 smoked pork belly slice – poitrine fumée (or 75 g bacon)
- 2 eggs
- 2 tbsp white vinegar
- 1 avocado
- Edible flowers (optional)
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- 3 – 4 tbsp olive oil
- 1/2 tsp Xeres wine vinegar
- Salt to taste
- Freshly ground pepper to taste
- Prepare the dressing: in a small bowl, mix the lemon juice with the Dijon mustard. Add the Xeres vinegar and the olive oil and season with salt and pepper according to taste. Keep aside.
- Pour water into a large saucepan until 10 cm deep. Add white vinegar. Bring to boil over medium heat.
- Meanwhile, cut the pork belly into small slices. Cook in a preheated pan for around 5 minutes, until crispy.
- Peel and slice the avocado.
- When water boils, reduce heat. Crack an egg into a shallow bowl. Using a wooden spoon, stir water to create a whirlpool. Tip egg into water. Cook for 2 to 3 minutes.
- Divide rocket leaves between two serving dishes. Top with avocado slices, cooked pork and flowers. Pour the dressing over your salad.
- Using a slotted spoon, remove egg from water and put it in the middle of your salad.
- Generously sprinkle with salt and pepper and serve immediately.
Did you like this recipe? Would you add a poached egg to your salad? Leave your thoughts in the below comment box.
A delicious salad does not need fancy ingredients!
It’s been almost a week and I can say this #30Days30Salads challenge is suiting me.
Not that I lost weight – of course I didn’t. But I have been eating healthier. I did not stick to eating salads only, but whenever I went to a restaurant, I made sure I ordered a salad (I did not say I didn’t have dessert though. lol).
I have also been moving more and more since we relocated our offices to Bchara el Khoury. I am discovering all of Achrafieh’s beautiful neighborhoods while walking home every day after work.
Today’s salad is a simple one. Refreshing and filling without any fancy ingredients, it is perfect for dinner. And it’s also an excellent way of using any leftovers boiled potatoes. Let’s check the recipe together!
Watercress and Potato Salad Recipe
- 2 large potatoes
- 2 tomatoes
- 1 bunch watercress
- 1 tsp sumac
- Salt and white pepper to taste
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Cook the potatoes in a big pot of boiling salted water until tender, around 30-40 minutes. Leave to cool then cut into medium cubes. Generously sprinkle with salt and white pepper.
- Put the watercress in a serving dish. Add the potatoes.
- Cut the tomatoes into medium cubes and add them to the watercress and potato. Sprinkle with sumac.
- In a small bowl, mix the olive oil and lemon juice. Season the dressing according to taste and pour over the salad just before serving.
Did you like this salad? What’s your favorite potato salad?
An amazing combination of flavors!
We started a new ritual at home lately. Every month or two, my sister and I check the cupboard and fridge for any products that might be expiring soon, and use them before it’s too late.
For this month, I had a few items among which quinoa, rice noodles and a new jar of tamarind paste. So I decided to use the quinoa for a new salad in the #30Days30Salads challenge. It’s my #5 salad in this challenge, and my favorite till date was the fig & goat cheese salad.
Back to quinoa: I got inspired from this recipe from allrecipes, but I did the salad with ingredients I had at home: chives and parsley were replaced with coriander and mint, garlic and onion were skipped, and I replaced the olives with an avocado, since my sister is not a big fan of olives.
This salad is refreshing, and it’s super easy to prepare. Feel free to add any other vegetables you might have at home: grated carrots, shredded lettuce, rocket leaves…
Let’s check it in details here!
Mediterranean Quinoa Salad Recipe
- 2/3 cup quinoa
- 2 diced Lebanese cucumbers
- 1 diced tomato
- 1 diced red bell pepper
- 1 diced avocado
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint
- 50 g crumbled feta cheese
To prepare the dressing:
- 2 tbsp lemon juice
- 3 tbsp olive oil
- Salt and pepper to taste
- Cook the quinoa according to pack instructions. Put in bowl and add the diced tomato, cucumber, bell pepper, mint and coriander. Mix well.
- Add the avocado and mix gently then top with the crumbled cheese.
- To prepare the dressing, combine all ingredients in a bowl. Pour the dressing over the salad and serve.
Before dressing the salad…
Finding an idea for a new salad every day is fun, but having to do a salad with what you already have in your fridge is not that easy. And this is exactly what happened with me yesterday, as I had to work from home because we were facing some issues with our internet connection in the office (hilarious, we’re company of websites and we were without internet connection for 3 days!), so I did not have the time to go to the market.
And to be honest, I did not have much in my fridge. A cauliflower, some carrots, tomatoes and a few cucumbers in addition to coriander and mint bunches.
After some research, I found this roasted cauliflower and tahini salad, prepared mainly with cauliflower and carrots. That was exactly what I needed! (Oh, and I have some cucumbers and tomatoes left for tonight’s salad – haha!)
I did some changes, like replacing sunflower seeds with flax seeds. I also added some herbs to give the cauliflower some extra flavor, and I added coriander.
For the dressing, I was delighted that the recipe called for tahini – sesame paste. I love tahini and I don’t frequently use it. I found it used a little bit too much, so I just added 1 tbsp to my dressing.
I served it warm and it was delicious. It’s only Thursday and I have already added 4 salads. Proud of myself and very happy with the #30Days30Salads challenge!
Let’s check it together!
Roasted Cauliflower and Tahini Salad
Serves 2 (1 if this is a stand-alone dish)
- 1 small head cauliflower cut into florets
- 2 small carrots
- 1 onion
- 1 tbsp flax seeds
- 1 tbsp olive oil
- 2 tbsp fresh coriander leaves
- 1 tsp herbes de provence
- Black pepper
For the Dressing
- 1 tablespoon tahini
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
- Preheat oven to 180 degrees C.
- Brush the cauliflower florets with olive oil, season with a bit of salt and pepper and roast on a sheet pan for 10 minutes.
- Meanwhile, slice the onion. Add to the cauliflower, sprinkle with herbes de provence and cook for another 30 minutes. Put in a serving bowl.
- Grate the carrots and add to the bowl as well. Top with flax seeds.
- To prepare the dressing, mix all the ingredients in a small bowl. Pour the dressing over the ingredients and gently mix. Decorate with coriander leaves and serve warm.
Did you ever use cauliflower for a salad? How? Leave your answer in the comment box!
A delicious salad
As promised, here’s the tuna pasta salad recipe that I used to prepare yesterday’s lunch. It’s perfect for your lunchbox as long as you pack the dressing on the side.
The ingredients are simple, even though some might find red kidney beans unusual in a salad. The herbs used –mint and basil – combined with a delicious “à l’ancienne” sauce give this salad its distinctive character.
This salad is the third salad that I post since I started my #30Days30Salads challenge.
I am still in my third day, but I am already happy and super excited for the whole month! I started thinking of my next salad, but for the moment, let’s focus on this one and check the ingredients and method together:
Tuna Pasta Salad Recipe
- 1 Lollo rosso lettuce
- 4 tbsp cooked red kidney beans
- 4 tbsp canned corn
- 100 g pasta
- 185 g tuna in water (1 can)
- 1/2 grated carrot
- 10 chopped basil leaves
- 15 chopped mint leaves
To prepare the dressing:
- 1/4 cup lemon juice
- 3/4 tbsp “Moutarde à l’ancienne”
- 1/4 tbsp Dijon mustard
- 1/4 cup olive oil
- Salt to taste
- Freshly ground black pepper to taste
- Arrange the lettuce leaves on a serving dish.
- Boil the pasta according to package’s instructions. Drain and set aside to cool.
- In a small bowl, mix together the tuna, corn, beans, carrots, mint and basil.
- To prepare the dressing, mix together the two types of mustard. Add the lemon juice and mix then add the olive oil and season with salt and black pepper to taste.
- Pour the sauce over the ingredients in the bowl and mix again.
- Arrange the pasta over the lettuce leaves and pour the tuna mixture in the middle of the bowl. Serve immediately.
Did you love this salad? What’s your favorite pasta salad?