This is a colourful and tasty salad that is just wonderfully simple to make. Although I used basil, other herbs would be just as tasty. It would make a great side salad with fish or a frittata or you can just scoff a bowl of it by itself! It’s best eaten after about 30 minutes of making to let the flavours develop.
I saw some tins of palm hearts at one of my regular stores at a very reasonable price so threw a few in my trolley, thinking that I could make a few salad dishes with them. First, I made this salad which has a delicious coriander/cilantro dressing which brings a needed “tang” to the dish. You could try another herb but I think this works the best. It’s an unusual salad so bring it along to a pot luck or picnic to be the talk of the town as it is delicious! I placed the salad on a bed of lettuce for a base to the salad. It doesn’t matter what lettuce you use as long as it’s one you like! I added a touch of erythritol to the dressing as it was a bit too sharp without it for my taste. Taste the dressing before you serve it to be sure!
Avocado is used in place of mayonnaise in this coleslaw recipe. It’s creamy, tangy and just delicious. You could spice this up a bit by added a couple of chopped jalapeno peppers too! The beauty of any coleslaw is that it is just so easy to make too! Shred a cabbage, add some flavours and a creamy sauce…voila! I also find that this tastes better after a few hours in the fridge for the flavours to develop.
This is delicious warm but I can’t comment on what it’s like cold as the whole pan was devoured with nothing left over. The flavours are a delicious combination of salty, sharp and sweet. The mint and balsamic lifts this dish too but you could play around with the herbs if you wish. It’s a quick dish to make and perfect for a speedy supper dish.
Trends in food come and go but to me, the humble cauliflower has always been like the little black dress….always in style, and very adaptable. This salad is normally served warm, but is just as delicious at room temperature. It’s simple to make, just roast the cauliflower, make the dressing, introduce them to each other and voila! I call it a warm salad, but it would also make a great vegetable side dish too. Or you could just eat the whole thing yourself whilst the other half is out!
I am playing around with a lot of cabbage recipes at the moment, simply because it’s cheap, low in carbs and we love the vegetable. We normally have cabbage in some form of cheese dish but I wanted something else without the dairy. This is a great alternative to coleslaw and is full of flavour. Just like coleslaw it improves with some chilling time. You could play around with the spices too if you wanted it hotter. I loved it and scoffed a bowl of it under the guise of “taste testing”. Another simple and tasty dish! So simple to make the Chief Taster could possibly whip up a batch!
This is now my 500th post! I cannot believe how many recipes have been tried, tested and posted in my three years of blogging. I put the question out on Facebook as to what should I do for my 500th post and a reader asked for a grilled starter. So, here it is and thank you, Tawnya for the challenge! I loved the range of colours in this and the taste was lovely. The Chief Taster was initially hesitant with me serving this cold but enjoyed it with relish and declared that the flavours “were balanced”. He had seconds.