Tag: summer salad

20 Minute Meals, Appetizer, Dairy-free, Dinner, Egg Free, Gluten-free, Grain-free, No sugar, Nut-Free, Paleo, Salad, Side Dish

Summer Salad Skewers

Get out the grill. Invite your friends and serve up some delicious food! Take advantage of outdoor dining before summer slips away.

Even if you don’t have a grill, you can still make a grill-inspired meal. My apartment is 100% city living. We have absolutely no outdoor space to put a grill so we cook all our meals inside. Thankfully our community garden is just a few blocks away and we can get the full backyard BBQ experience with the best equipment you can get from the Kettle Metal Barbecue Co. Blackstone 36 site online.

Funny story. My community garden does have a grill for all the members to use. I invited all my friends over a few weeks ago to grill-out. We hauled all our foods and materials over to the garden, bought a propane tank and we were ready to grill. One problem. The propane tank didn’t fit the grill. Opps. So we took all the food home, cooked it in the reliable oven and brought it all back to the garden.

These skewers can be made in the oven or the grill. When cooking them in your kitchen, cook all the ingredients individually, then assemble.

If you’re using the grill, throw the whole skewers over the flame for a few minutes until the chicken and shrimp are thoroughly cooked.

Enjoy!
Chicken Tomato Basil Salad Skewer

Chicken Tomato Basil Salad Skewer

Chicken Tomato Basil Salad Skewer
Yields 12
Black pepper chicken with cherry tomatoes, radishes and basil.
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Prep Time
10 min
Total Time
40 min
Prep Time
10 min
Total Time
40 min
Ingredients
  1. 24 cherry tomatoes
  2. ½ bunch basil leaves
  3. 12 radishes - halved
  4. 1 lb chicken breasts
  5. 1 tsp salt
  6. 1 tsp black pepper
  7. 2 tbsp duck fat or coconut oil
Instructions
  1. Mix together salt and pepper in a bowl.
  2. Slice chicken into 1” pieces and roll each piece in the salt and pepper blend.
  3. Melt 1 tablespoon fat/oil over medium-high heat in a large skillet. Place half of the chicken in the pan, cooking on each side for 2 minutes. Remove from pan. Then melt 1 more tablespoon of fat/oil and cook the remaining chicken. Set aside and let cool.
  4. Roast the radishes at 425F for 20 minutes. Set aside and let cool.
  5. Skewer the chicken, tomatoes, basil and radish.
Sparkle Kitchen https://sparklekitchen.com/

 Shrimp Avocado Mango Salad Skewer

Shrimp Avocado Mango Salad Skewer

Shrimp Avocado Mango Salad Skewer
Yields 12
Cumin shrimp with avocado, mango and red onion.
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Prep Time
10 min
Cook Time
26 min
Total Time
36 min
Prep Time
10 min
Cook Time
26 min
Total Time
36 min
Ingredients
  1. 2 cups mango - cubed into large chunks
  2. 2 cups avocado - cubed into large chunks
  3. 2 large red onions- cubed and roasted
  4. 1 lb raw shrimp
  5. ½ tbsp coconut oil
  6. 1 tsp cumin
  7. ½ tsp salt
Instructions
  1. Toss onion in ½ tbsp coconut oil and roast at 425F for 20 minutes.
  2. Prepare shrimp by tossing in ½ tbsp coconut oil, cumin and salt. Place on a roasting pan and cook at 400F for 6-8 minutes.
  3. Skewer the shrimp, onion, mango and avocado.
Sparkle Kitchen https://sparklekitchen.com/
Prosciutto Cucumber Salad Skewer

Prosciutto Cucumber Salad Skewer

Prosciutto Cucumber Salad Skewer
Yields 12
Summer salad skewer with prosciutto, cucumber, yellow pepper and cantaloupe.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 cup large yellow pepper - cubed and roasted
  2. 3 cups cantaloupe - cubed into large chunks
  3. 3 cups large cucumber - sliced into ½” pieces
  4. 12 pieces sliced prosciutto
Instructions
  1. -Roast yellow pepper at 425F for 15 minutes.
  2. -When pepper is done, assemble the skewers with cucumber, cantaloupe, pepper and prosciutto.
Sparkle Kitchen https://sparklekitchen.com/
20 Minute Meals, Dairy-free, Dinner, Egg Free, Gluten-free, Grain-free, No sugar, Nut-Free, Paleo, Raw, Salad, Sauce, Side Dish, Vegetarian

Mango Avocado Salad with Fresh Ginger Dressing

Mango and avocado are like peanut butter and jelly, meant to be together. Their flavors compliment each other so well. I also view mango as the goddess of all fruit. Every other fruit is in awe of it’s seductive power.

Little food carts around the city offer mango slices and mango on a stick. You’d think they were selling donuts by the way crowds line up for it. It is irresistibly, refreshingly satisfying. Give me mango over ice cream any day. Keep in mind though, mango is high in sugar content so I like to categorize it as actual dessert.

This salad is inspired by a fabulous Japanese restaurant in my neighborhood. The mango and avocado are perfectly sliced and presented so beautifully. And the dressing is out of the world good. If you love ginger, this dressing will be a new favorite.

Mango Avocado Salad

Mango Avocado Salad

Mango Avocado Salad with Fresh Ginger Dressing
Serves 2
Mango, avocado and Bibb lettuce with a fresh ginger dressing.
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Prep Time
10 min
Cook Time
2 min
Total Time
12 min
Prep Time
10 min
Cook Time
2 min
Total Time
12 min
Ingredients
  1. 6 cups Bibb lettuce - washed and dried
  2. 1 mango - peeled and sliced
  3. 1 avocado - sliced
  4. FRESH GINGER DRESSING
  5. 3 tbsp fresh ginger - finely chopped
  6. 1 tbsp water
  7. 1 tsp lime juice
  8. 1 tsp coconut aminos
  9. 1 tsp rice wine vinegar
  10. 1 tbsp avocado oil
  11. dash garlic powder
Instructions
  1. Wash and dry lettuce. Tear into pieces or leave as whole leaves.
  2. Slice mango and avocado. Arrange over lettuce.
  3. For the dressing, combine all ingredients in a large wide-mouth coffee mug. Make sure the mug is large enough for an immersion blender to fit into. Then puree with an immersion blender until smooth and frothy.
  4. Pour dressing over salad and serve.
Sparkle Kitchen https://sparklekitchen.com/
Mango Avocado Salad

20 Minute Meals, Dairy-free, Dinner, Gluten-free, Grain-free, No sugar, Nut-Free, Paleo, Raw, Salad, Sauce, Side Dish, Vegetarian, Yoga

Apple Fennel Salad

Potlucks are one of the great community builders. Never underestimate the power of food in drawing people together. This past Sunday the owners of my yoga studio hosted a potluck for all the volunteers. We sat around a long wood table in candlelight sharing stories, yoga experiences and food. Some of us had never met, yet by the end of the evening we were all good friends. There was a certain welcoming energy in the space that made everyone feel at ease.

The act of full participation, of the give and take exchange shows kindness and I think that’s the beauty of a potluck. Everyone feels included to partake on the same level. It’s also relatable. Food is the great commonality. We all have to eat and we all have opinions on food. The yoga studio is a place where health is valued and there is a general consensus of eating for nourishment. Our meal was abundantly green, with four different salads, three kinds of brussels sprouts and ample fresh fruit.

My contribution was this salad of baby kale, apple, carrot, fennel and golden raisins. I kept the dressing light and simple taking care not to overpower the natural flavors.

At the yoga studio, our community continues to grow. The studio owners plan to open the potlucks to all in the community later this summer and I’m looking forward to sharing more stories, making new friends and eating delicious food. 

Apple Fennel Salad

Apple Fennel Salad

Apple Fennel Salad

 

Apple Fennel Salad
Serves 6
Baby kale, apple, fennel and carrot with a lemon olive oil dressing.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 2 Pink Lady apples - sliced
  2. 10 cups baby kale - loosely packed
  3. 3 cups carrots - chopped
  4. ½ cup fennel - thinly sliced or shaved with a peeler
  5. ½ cup golden raisins
  6. ♢
  7. Lemon Dressing
  8. 4 tbsp lemon juice
  9. ½ tsp salt
  10. ¼ tsp onion powder
  11. ½ cup olive oil
Instructions
  1. Once everything is sliced and chopped, combine all in a large mixing bowl. Drizzle over the dressing and toss to coat evenly.
  2. For the dressing, combine the lemon, salt and onion then allow to sit a minute. Add in the oil, stirring to combine. I like to make my dressing in a mason jar so it’s easy to put a lid on it and save the extra.
Notes
  1. For shaved fennel, cut fennel bulb in half lengthwise. Beginning on the side of the fennel bulb, peel strips of fennel using a peeler.
Sparkle Kitchen https://sparklekitchen.com/
Apple Fennel Salad