Mango and Cucumbers Salsa


The season for mango is almost over. I saw my favorite cultivar, called Maya at the market, and took some fruits without even thinking what to do with them. I am not sure if everywhere in the world people actually distinguish between various Mango cultivars, but in our country we have, at least, 4-5 clearly distinguishable cultivars of Mango available during the season.  The fruits of this specific cultivar are relatively small (like a large pear), with a very thin skin and very fruity, sweet and juicy pulp. The uniqueness of this cultivar is that the pulp isn’t fibrous like in many others, therefore making it very suitable for salads and desserts.

We bought some steaks today and I was looking for a light side-dish. Mangoes came very handy….

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Ingredients:

1 mango
1 medium-sized cucumber
1 small chili pepper (6-7 centimeters-long)
Cilantro and Mint – 2 table spoons of chopped leaves of each
1 branch of Basil
1 tbsp. of vegetable oil, odorless
1/2 tsp. of balsamic vinegar
Juice of half a lemon, or, even better, lime

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Calamari Salad


I found a nice squid salad recipe at eryv’s journal, some time ago, and remembered it again relatively recently. Since I didn’t look at the original recipe and made the salad from memory, it turned out as a surprise that the result was very similar to the original. (A case of “Great minds think alike? :-)) The salad is very fresh, ideal for summer days. If you have fresh home-baked bread, the go just lovely together.

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Ingredients:

2 large red bell peppers
3 medium-sized tomatoes
1 medium-sized red (purple) onion
5-10 parsley branches
2 basil branches
1 tbsp. capers (salted)
Juice of half-a-lemon
2 tbsp. olive oil
1 kg calamari (tentacles for this salad)

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Cauliflower “Couscous”


I saw this idea in a culinary magazine issue dedicated to gluten-free recipes and the technique of preparing a couscous-like dish with cauliflowers has caught my attention. So, the next day I bought some cauliflowers and prepared this salad. It turned out very fresh and original. I did leave the cauliflower “crunchy”, leave its original unmistakable texture. This is the main difference between my version and the original one where the cauliflower was cooked longer and became soft. I use this dish as either a light “dietary” garnish or as a salad in its own right. Preparing it can’t be easier and the taste can be combined with many dishes.

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Ingredients:

(For a medium-sized salad bowl)

1 head of cauliflower
A handful of dried cranberries
1/2 glass  finely chopped coriander leaves
1/2 glass  finely chopped mint leaves
Juice of half a lemon
A little olive oil (optional, can be removed due to dietary preferences)
Salt

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Zucchini Salad


This very simple salad has become one of our favorites at home. It is light, soft and very suitable for hot summer days. Best results are obtained when using hard zucchinis, this way there are less liquids in the vegetable. Also, using green ones adds some attractive color to the resulting salad. Could also be made with mixing green, yellow and white zucchinis, and then the salad will be very colorful. It is better to use small zucchinis, as they have less seeds and keep their structure better under thermal processing.

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Ingredients:

600 gr. zucchini
2 eggs
1 medium-sized onion
1 tbsp. vegetable oil
1/2 bunches of dill
2 tbsp. mayonnaise
salt, pepper

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Tricolor Tomato Salad with Mozzarella, Anchovies and Capers


The salad is very simple and very tasty, It is just what you need for breakfast when you have no time to prepare it, but you would still like to get something nice. The color combination is very bright and lively projecting the exact energetic state of mind you are looking for in the morning. All the ingredients except the eggs and salsa are in the photo.

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Ingredients:

For the salad:
30 cherry tomatoes of different colors (red, yellow and chocolate)
1/2 glass small mozzarella “balls”
Leaves from 3 basil branches
6 anchovy fillets
1 boiled egg

For the salsa:
2-3 tbsp. olive oil
Juice of 1/3 lemon
2 anchovy fillets
2 capers
*No need to add salt, the anchovies and the capers are very salty

Process:

Cut cherry tomatoes in halves and tear basil leaves into small pieces. Cut the egg into 6 parts. Mix all the salad ingredients into a salad bowl. Mix all the salsa ingredients in the blender, pour over the salad and serve.

If you liked this breakfast idea, check out these other breakfast meals:

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Did you like this recipe? Do you think that you are going to cook it anytime soon? Have you already tried it?

Please leave us comments about your experience…..