Browsing Tag

spring salads

Karista's Kitchen Kid Friendly Life Around My Table Salad Sassy Side dishes vegetarian

Radish and Mandarin Orange Salad

Radish and Mandarin Orange Salad with Zesty Lime Vinaigrette // Karista's Kitchen

I’m writing today from my new office which has the loveliest view of rolling hills and a menagerie of deep green trees. I think this is going to be the perfect spot for loads of creativity and mouth-watering recipes. I’m still in the midst of unpacking boxes and trying to find a place for everything so this post is short and sweet; and of course, delicious.

This Radish and Mandarin Orange Salad is vibrant in color, not to mention quite sassy in flavor. 

This salad is filled with spicy watercress and radishes mixed with sweet mandarin sections drizzled with a zesty lime vinaigrette creates a flavorful, beautiful and refreshing salad.  If watercress isn’t to be found, this is just as delicious over shredded cabbage. I like to garnish with fresh cilantro but you can certainly use fresh mint or basil.

I’ve got several new recipes to post soon so stay tuned!

Loads of Love,

Karista

Radish and Mandarin Orange Salad with Zesty Lime Vinaigrette

Serving Size: 4-6

Radish and Mandarin Orange Salad with Zesty Lime Vinaigrette

Ingredients

  • 8 oz red radishes, thinly sliced
  • 16 oz canned mandarin orange wedges, or 2 cups fresh mandarin orange wedges
  • 1 bunch watercress, trimmed
  • ¼ cup cilantro leaves
  • 1 lime juiced, about 2-3 teaspoons
  • 2 teaspoons Dijon Mustard
  • ¼ - 1/3 cup extra virgin olive oil
  • Sea salt and black pepper to taste

Instructions

  • Whisk together the lime juice, mustard and ¼ cup extra virgin olive oil, adding additional oil to taste. Season to taste with salt and pepper.
  • Next, layer the watercress on a platter, then layer the oranges and then top with the radishes and cilantro. Drizzle with lime vinaigrette and serve immediately.
  • Notes

    I originally created this recipe for Home By Design Magazine in 2016.

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    http://karistaskitchen.com/2017/04/04/radish-and-mandarin-orange-salad-with-zesty-lime-vinaigrette/

     

    Karista's Kitchen Kid Friendly Life Around My Table Salad Sassy Side dishes

    Mango Avocado Quinoa Salad

    Mango Avocado and Quinoa Salad // So perfect for spring roasts or summer grilling // Karista's Kitchen

    I woke up at 3am the other morning thinking about Mango Avocado Salsa and how delicious it would be in a salad. Because honestly, I could eat Mango Avocado Salsa like a salad.

    And wouldn’t that salad be so fantastic if I added some quinoa and maybe greens?  Then I thought to myself how much you would love this salad!  So the next morning, I had to make it.

    It turned out just as tasty as I thought it would.  Quinoa, red onion, fresh cilantro, fresh mint, fresh parsley, lime juice, extra virgin olive oil, salt, a little pepper, avocado, mango and micro greens.  It. Is. Divine. 🙂

    Mango Avocado and Quinoa Salad // So perfect for lunch, brunch or summer grilling // Karista's Kitchen

    I had a little leftover yesterday and added it to baby spring greens and dressed it with some of my leftover honey mustard dressing and that was equally as delicious.

    I’ve listed the recipe below but truly, you can create this salad to your tastes.  Adding more greens or less onions, more avocado and less mango.  It’s a base recipe so have fun and create an enticing spring and summer salad that will be so fabulous for brunch, lunch or with spring roasts or summer grilling.

    Wishing you all a most marvelous weekend!

    Loads of love,

    Karista

    PS: Thank you all so much for your heart warming and thoughtful comments about my last post, My Lost Love for Social Media.  I adore you all and I feel so lucky to have such an incredibly lovely group of engaging readers!

    Mango Avocado Quinoa Salad

    Serving Size: 4

    Mango Avocado Quinoa Salad

    Ingredients

    • 1 cup quinoa, cooked to package directions (Einkorn or other ancient grain works well too)
    • 1/2 cup diced red onion
    • 1/4 cup chopped cilantro
    • 2 tablespoons chopped fresh mint
    • 2 tablespoons chopped fresh Italian parsley
    • 1 lime juiced
    • 2 tablespoons extra virgin olive oil
    • 1-2 mangos, diced
    • 1-2 avocados, diced
    • Handful of micro greens
    • Salt and pepper to taste
    • Fresh baby greens, baby spinach or arugula if desired
    • Crumbled Cotija cheese, optional

    Instructions

  • Prepare the quinoa according to package directions and then let it cool.
  • Toss together the quinoa, onions, fresh cilantro, fresh mint, fresh parsley, lime juice and olive oil. Season to taste with salt and pepper.
  • Layer the salad on a platter or plate with the quinoa, mango, avocado and top with micro greens. Garnish with Cotija cheese if desired or serve the entire salad over a platter or plate of baby greens.
  • For a little extra dressing, whisk together 1 part lime juice with 2 parts olive oil and a dash of honey, salt and pepper. This makes a quick lime vinaigrette. Adding a little Dijon mustard to it is also nice.
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    http://karistaskitchen.com/2016/04/01/mango-avocado-quinoa-salad/

     

     

    Appetizers Breakfast Karista's Kitchen Kid Friendly Sassy Side dishes vegetarian VRAI Magazine

    Avocado and Watercress Salad with Edible Flowers

    Avocado Watercress Salad with Edible Flowers // Karista's Kitchen

    There is nothing quite like a beautiful salad. The color, the scent of fresh greens and produce, all collectively creating edible art on a plate.

     Not only is this Avocado and Watercress Salad impressive in presentation, but it’s mouth-watering delicious in taste.  

    Fresh avocado and watercress tossed with a light lemon vinaigrette, gently stacked and then topped with brilliantly colored edible flowers.

     

    Spring Vegetable Strata // Karista's Kitchen and VRAI Magazine

    The Avocado and Watercress Salad is simple to prepare – either with round food rings or you can layer the salad on a platter or on individual plates.   This salad is so delicious served with either a quiche or this lovely Spring Vegetable Strata I created for VRAI Magazine.  The fresh flavors of the avocado and peppery watercress pair beautifully with eggs dishes or even a spring lamb chop or roasted rack of lamb would be lovely.

    A gorgeous table of food for Mother’s Day brunch or any casual weekend entertaining.  I often serve the strata for Sunday breakfast and fancy it up with the salad if I’m serving it for brunch.  However you decide to serve these dishes, your guests will be completely delighted. Especially if there is a Mimosa sitting next to the plate!

    Wishing you all a beautiful and delicious week!

    Loads of Love,

    Karista

    Avocado and Watercress Salad with Edible Flowers

    Serving Size: 4

    Avocado and Watercress Salad with Edible Flowers

    Ingredients

    • 1 large bunch watercress, thin stems and leaves only
    • 2-3 large firm but ripe avocados, diced
    • ½ to 1 cup edible flowers (usually purchased in the fresh herb section of a market)
    • ½ cup extra virgin olive oil
    • Juice of one lemon, about 3 tablespoons
    • 2 teaspoons Dijon mustard
    • 1 teaspoon sugar
    • 1 tablespoon cold water
    • Salt and pepper to taste
    • 4 3-4 inch round food molds, if desired (optional). If you don’t have food molds, a washed and dried tuna with both ends removed will also work.

    Instructions

  • Whisk together the olive oil, lemon juice, Dijon mustard, sugar and water. Season to taste with salt and pepper.
  • In a bowl, gently toss the diced avocados with a splash of the lemon vinaigrette. In a seperate bowl, gently toss the watercress with a splash of lemon vinaigrette. The watercress will wilt quickly once it’s dressed with vinaigrette so don’t dress the watercress until right before serving. The avocado should be dressed with vinaigrette as soon as it’s been diced.
  • If using food molds (or tuna cans), brush the inside with a little olive oil. Set each mold on a plate. Divide the avocado among the plates. Press the avocado firmly into the mold. Next, press the watercress into each mold. Gently remove the molds. It’s ok if the watercress falls, it will still look beautiful. Drizzle a little more vinaigrette over each salad if desired and once last pinch of salt and pepper.
  • Garnish each salad with edible flowers and serve.
  • If you’d like to make the salad without molds, layer the avocado on plates, top with watercress and then the edible flowers.
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    http://karistaskitchen.com/2015/05/04/avocado-and-watercress-salad-with-edible-flowers/

     

    Appetizers Karista's Kitchen Kid Friendly Salad vegetarian

    Arugula, Spring Peas, Asparagus and Feta in an Herbed Vinaigrette

    Arugula, spring peas, asparagus and feta in an herbed vinaigrette // Karista's Kitchen

    My spring greens are wildly growing out of the garden boxes and it’s only mid-April!  Every morning Tank and I walk outside to preview the spring greens that have popped up or grown an inch overnight.  We fight with nagging slugs that are taking pleasure in dining on my Pok Choy and then we snip greens for salad and sautéing.  Tank pretends to be interested in my garden boxes but I’m not fooled; he only accompanies me outside to chase imaginary critters out of the back yard.

    This week it was all about pok choy and arugula.  Although some of the spinach found it’s way into breakfast.  I had so much arugula, I was making arugula, granny smith apple and hummus roll ups and this lovely arugula salad all week long.  I even ate it one morning for breakfast… with a fried egg on top. Delicious!

    Sal de Ibiza from Little Lace Box and Karista's Kitchen

    Spring produce is the first gift of the the growing season.  The bright green leafy produce have endless amounts of uses and can be combined with so many other delicious produce of the season.   Using these delicious greens should be effortless and simply prepared.  The flavors are so delightful, I wouldn’t want to overshadow them with additional heavy ingredients.  So I’ve kept this salad light and happy – dressing it with finely chopped fresh herbs from my garden, a splash of lemon, extra virgin olive oil, cracked black pepper and finished with a lovely Sal de Ibiza Fleur de Sel from Karista’s Kitchen Store.  A lovely spring salad for a lovely spring day.

    Wishing you everything beautiful and delicious in this spring season!

    Loads of Love,

    Karista

    Arugula, Spring Peas, Asparagus and Feta in an Herbed Vinaigrette

    Serving Size: 4

    Arugula, Spring Peas, Asparagus and Feta in an Herbed Vinaigrette

    Ingredients

      For the Salad
    • 2-3 cups arugula leaves
    • 1 cup baby sweet peas (thawed if using frozen)
    • 1 cup roasted or steamed asparagus
    • 1/2 cup feta cheese (I love to use Valbreso Sheep's Milk Feta on this salad)
      For the Vinaigrette
    • 1/2 cup extra virgin olive oil
    • 2-3 tablespoons lemon juice (about the juice from one large lemon)
    • 1 teaspoon fresh chopped basil
    • 1 teaspoon fresh chopped Italian parsley
    • Pinch of crushed red pepper flakes
    • Pinch of sugar
    • 1/2 teaspoon Dijon mustard (optional)
    • Black pepper and sea salt to taste
    • Fleur de Sel to finish

    Instructions

  • Whisk together the extra virgin olive oil, lemon juice, chopped herbs and Dijon Mustard if using. Season to taste with black pepper and a little sea salt.
  • In a bowl, add the arugula, peas and asparagus. Toss the greens with some of the vinaigrette (to your taste) and then plate the salad onto 4 salad plates or one large platter.
  • Sprinkle with Fleur de Sel and then garnish with Feta Cheese. Serve immediately.
  • Notes

    Sometimes I serve this salad as a lunch entree with brie or goat cheese on crostini, slightly warmed and toasted in the oven and then drizzled with honey.

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    http://karistaskitchen.com/2015/04/17/arugula-spring-peas-asparagus-and-feta-in-an-herbed-vinaigrette/