SalmonBerry

Posts Tagged ‘pine nuts’

Shaved Fennel & Zucchini Salad

In Nutrition, Recipe on April 17, 2016 at 8:50 pm

“Sometimes I can feel my bones straining under the weight of all the lives I’m not living.”
~Jonathan Safran Foer, Extremely Loud and Incredibly Close

shaved fennel salad

Shaved fennel & zucchini salad with pine nuts & feta

This list, NYT 100 Notable Books of 2014, makes me panic because I want nothing more than to spend my whole life reading every book of note. And I also want to take every yoga workshop continuing to see what my body can do. And I also want to be present for my children and inform and enrich their lives with my mothering. And I also want to cook wildly interesting food and host an endless stream of al fresco dinner parties where we discuss, into the wee hours of the night, ideas and books and yoga and parenting. And I want. And I want. And I want. How many lives can I stuff into this particular wild & precious one?

Surely, I am not the only one who has been overwhelmed with endless desires and continuous striving. When is enough enough? Contemplate that while you methodically piece together this simply delicious salad and let me know what you come up with…

1 medium-large zucchini, sliced into paper thin coins (a mandolin is helpful)
2 small fennel bulbs, trimmed and shaved paper-thin (again, a mandolin is key)

shaved fennel salad ingredients

Salad before adding dressing

2/3 cup loosely-chopped fresh dill
1/3 cup fresh lemon juice
1/3 cup extra virgin olive oil
fine grain sea salt

1/2 cup pine nuts, toasted
Feta cheese, crumbled

Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, spoon zucchini-fennel mixture over arugula in a large bowl. Top with pine nuts and sprinkle with feta.

Avo-Kale-Kelp Noodle Salad

In Nutrition, Recipe on June 19, 2013 at 11:03 pm

kelp noodle salad - makingAs the days get hotter and longer, my body is craving cool, raw foods and I find myself drawn to raw kale & kelp noodle salads. This combo certainly works your jaw – both kale and kelp noodles are crunchy and chewy – but the longer you massage and marinate those 2 ingredients in lemon, salt, and a healthy fat like avocado, the more gentle this salad tastes and feels. I will admit that I’m still not totally sold on kelp noodles. I keep trying them in different capacities and I don’t know why. They add almost zero nutritional benefit and very little energy to a meal. Kelp noodles are popular with raw foodies well…b/c they are raw. But since eating raw is about maximizing the nutritional benefit of the food, perhaps raw foodies are just looking to experience a different texture while sticking to the rules of a raw food diet? Not sure, but I keep trying them out anyway. kale & tomato salad

The best part of this salad is the way the avocado, lemon, and salt make a creaming dressing for the kale and kelp noodles. Additional toppings are just icing. Try adding: mangos & sunflower seeds, tomatoes & hemp seeds, nectarines & pine nuts, or  strawberries & sesame seeds. Pairing a sweet fruit with the bitter kale and salty-lemony avocado is a great balance for your palate and will leave you feeling more satisfied…i.e. not craving a dessert!

Ingredients:

1 bunch kale, lacinato or dinosaur

1/2 large avocado

pink Himalayan salt

Meyer lemons, juiced (1 for salad, 1 for soaking noodles, if needed)

1/2 of a bag of kelp noodles, cut into smaller strands

kelp, kale, mango saladDirections: I soak kelp noodles before using them b/c I like them a bit softer. Place in a bowl of water with juice of 1 lemon for 2 – 24hrs. When you are ready to use (soaked or not), cut the noodles into shorter strands using kitchen shears or a knife. Slice kale into skinny strips. Mash the avocado, salt, and lemon juice together. Add the kale to the mashed avocado and massage greens with your hands! After some good massaging, toss in the kelp noodles and massage more. Add diced mango and sunflower seeds. Mix well and enjoy. This salad holds up great for a couple of days in the fridge; however, keep in mind that other fruits may not hold up as well as mango.