Vegetarian Salad with Avocado, Pomegranate and Grapes


1 ripe pomegranate, cut in half
1 cup black grapes, cut in half and seeded
2 small ripe avocados
1 tbsp lemon juice
fresh mint leaves to garnish


4 tbsp white-wine vinegar
2 tbsp orange juice
salt and freshly ground black pepper
1 tsp honey
1 tsp olive oil
1 tbsp peanut or sunflower oil
2 tbsp chopped fresh mint


  1. In a small bowl, whisk together wine vinegar, orange juice, salt and pepper and honey. Slowly whisk in olive oil and vegetable oil until dressing is thick and creamy. Stir in the chopped mint. Set aside.
  2. Into a medium bowl, scrape seeds out of pomegranate halves. Add grape halves and toss to mix.
  3. Cut avocados in half and remove pits. Using a round-bladed knife, run it between skin and flesh of avocados, working skin away from flesh until skin is removed.
  4. Place avocados, round-side up, on work surface and, using a sharp knife and starting 1/2 inch below stem end, cut avocado lengthwise into 1/4-inch slices, leaving stem end intact.
  5. Arrange each sliced avocado half on 4 individual plates. Using palm of hand, gently push avocado slices forward to fan out slices. Sprinkle lemon juice over them.
  6. Sprinkle a quarter of the pomegranate seed-grape mixture on to each avocado half and spoon over dressing. Garnish each plate with a few mint leaves.

Makes 4 servings.

Source: Healthy Vegetarian Cooking


Kicked-up French-style Niçoise Salads with Pan-fried Salmon


2 eggs
4 ounces green beans
3 ounces red-skinned new potatoes
1 (8-ounce) salmon fillet, skin removed, cut in 2 pieces
1 tablespoon extra-virgin olive oil
coarse salt and freshly ground pepper, to season
16 cherry tomatoes, halved
3 radishes, quartered
1 tablespoon capers
l0 kalamata olives

Dijon Vinaigrette

1 tablespoon creamy Dijon mustard
1 tablespoon honey
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil


  1. For vinaigrette, in small bowl combine all ingredients and whisk to combine. Refrigerate until ready to use. Can be made up to 3 days in advance.
  2. To hard boil eggs, place eggs in small pot, cover with cold water and bring to boil. Reduce heat and simmer for 8 minutes. Remove from heat and run under cold water until cold. Crack shells and remove. Can be made up to 2 days in advance.
  3. To cook green beans, in large pot of boiling salted water cook for 3 minutes, or until tender. Remove from heat and run under cold water until cool. Can be made up to 1 day in advance.
  4. To cook baby potatoes, place potatoes in small pot, cover with water, bring to boil and cook for 8-12 minutes (depending on size). Test for doneness by piercing potatoes with small knife. Remove from heat and run under cold water until cool. Can be made up to 1 day in advance.
  5. To cook salmon, heat small nonstick pan with olive oil over high heat. Season salmon generously with salt and pepper. Place pieces in pan, cook for 3 minutes per side for medium-well. Remove from heat and cool.
  6. To assemble salad, arrange cooked and raw vegetables in resealable containers or on plates if serving immediately. Top with hard-boiled egg cut in half and one piece salmon, garnish with capers and olives. Package dressing in small container and pour over when ready to serve, or if serving immediately, drizzle over salad.

Makes 2 servings.

Source: Anna magazine

Eastern Mediterranean-style Quinoa Vegetarian Salad


1 pound beets
2 cups red quinoa
1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
3 garlic cloves, mashed
1/2 teaspoon salt
Pinch of red pepper flakes
1/3 cup chopped fresh Italian parsley
1/4 cup chopped fresh mint
3 stems green onion, chopped
2 ounces arugula
1/2 pomegranate, seeds removed and reserved
1/4 cup chopped Marcona almonds


  1. Preheat the oven to 350°F.
  2. Line a baking sheet with aluminum foil. Pierce the beets in a few places with a fork. Bake for 45 minutes to 1 hour, until tender and easily pierced with a knife. Remove the beets from the oven and allow to cool for 20 minutes. Use paper towels to peel off the skins or your hands will be pink for days. Cut into cubes and set aside.
  3. Meanwhile, bring 4 cups salted water to a boil.
  4. Add the quinoa. Lower the heat, cover, and simmer for 20 minutes, until the quinoa is dry and fluffy. Let cool.
  5. In a salad bowl, whisk together the oil, lemon juice, garlic, salt, and red pepper flakes. Add the beets, quinoa, parsley, mint, scallions, and arugula and toss well to combine.
  6. Divide the salad among serving plates. Top with pomegranate seeds and almonds before serving.

Makes 4 to 6 servings.

Source: True Food

Tuna Salad in Baked Bean Cups


2 (6 oz) cans water-packed albacore tuna, drained
1/2 cup plain Greek yogurt
1 celery stalk, chopped
1 apple, finely chopped
2 green onions, thinly sliced
1 tsp mild curry powder
juice of 1/2 lemon

Bean Cups

2 cups cooked or canned (drained and rinsed) white navy beans
1/2 cup whole grain or gluten-free flour
1/2 cup chopped parsley
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp extra-virgin olive oi


  1. Preheat oven to 350ºF (180ºC).
  2. Place bean cups ingredients in food processor container and blend until a paste forms. Divide mixture among 12 standard-sized greased muffin cups. Using fingers, form each into a cup shape so that bean paste rises up the sides. Bake for 20 minutes, or until cups have set but are still slightly moist. Let cool for several minutes before unmoulding.
  3. Place tuna in large bowl or container and flake with fork. Stir in yogurt, celery, apple, green onion, curry powder and lemon juice.
  4. Spoon tuna salad into bean cups and serve.

Makes 6 servings.

Source: Sage magazine

Skewers of Ground Lamb with Fennel and Beet Salad


500 g ground lamb
1 teaspoon dried mint
2 cloves garlic, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 small red onion, grated
sea salt and cracked black pepper
extra virgin olive oil, for brushing
1 medium fennel bulb (300 g), trimmed and thinly sliced
1/2 cup fennel fronds
1 bunch baby beetroot (300 g), trimmed and thinly sliced
1 bunch golden beetroot (300 g), trimmed and thinly sliced
2 cups baby (micro) red-veiled sorrel leaves (optional)
1/2 cup mint leaves

Tahini Dressing

1/4 cup tahini
1/4 cup apple cider vinegar
2 tablespoons maple syrup
2 tablespoons lemon juice
2 tablespoons water
sea salt and cracked black pepper


  1. To make the tahini dressing, place all ingredients in a bowl. Whisk to combine and set aside.
  2. Preheat a char-grill pan or barbecue over medium heat.
  3. Place the lamb, dried mint, garlic, cumin, coriander, onion, salt and pepper in a large bowl and mix well to combine.
  4. Shape tablespoons of the lamb mixture around the ends of 15-cm bamboo skewers.
  5. Brush with oil and cook the skewers, turning every 2-3 minutes, for 10 minutes or until cooked through.
  6. Place the fennel, fennel fronds, beetroot, baby sorrel, and mint leaves in a bowl and toss to combine. Top with the skewers and drizzle with the tahini dressing to serve.

Makes 4 servings.

Source: Donna Hay