celery

some summer salad ideas

Yeap, the temperature is obviously rising in Hong Kong and it is getting mighty stuffy during the day.  Most of us prefer food that quench our thirst.  I've got a couple of my favorite salad recipes to share with you here.  Both salads were introduced by friends.  They are really easy to make and very good for your body.  Instead of using vinegar, I usually use fresh lemons and limes.  I'm addicted to adding a twist of fresh lime/lemon juice to my water so these little gems never run out in this house.  Never hurts to boost our immune systems anyways.  ;) 

chickpea salad

chickpea salad

Servings: 1 person

Preparation Time: 10 minutes

2 celery stalks, diced or chopped 

1 cucumber, chopped or diced

5 cherry tomatoes, halved

1/2 capsicum, diced or chopped

1 cup greens

1/2 can chickpea, rinsed and drained

1 tsp cumin powder

1/2 fresh lemon juice

1 garlic, finely chopped

1 chili, seeded, finely chopped

1 bunch chopped coriander

extra-virgin olive oil

Instructions: 

1) Mix everything in a salad bowl.  

2) Season and garnish with some chopped coriander.  

 

soba salad with fresh lime dressing

Servings: 1 person

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Ingredients: 

1 cucumber, shaved

5-10 cherry tomatoes, halved

2 small blocks of pan-fried hard tofu, diced

1/2 capsicum, chopped

1 small carrot, shaved or thinly chopped 

1 bunch chopped spring onion

1 lime/lemon juice

1/2 chili, deseeded, finely chopped

1 garlic, finely chopped

3 tbsp soy sauce

1 tbsp sesame oil

1 tsp sesame seeds

100g cooked soba*

2 tbsp extra-virgin olive oil

Instructions for the lime dressing: 

1) Add garlic, chili, spring onion, sesame seed, soy sauce, sesame oil, olive oil, and fresh lime juice.  Mix well.  Season to adjust to your taste.   

* After the soba is cooked (according to its packaging label), please rinse the soba with cold water and drain thoroughly before you add to the salad.  

soba salad with fresh lime dressing

a summery pasta is on the way...

Another summer dish that is packed with love.  This dish is high in fibre and low in calorie.  If you are concern about your carbo intake or weight, maybe you can consider having it for lunch.  As a vegetarian, a pasta dish usually fills me up and provides enough energy throughout the day.  I don't normally feel hungry until much later in the evening.  Oh, I also made a fresh juice with beetroot, orange, apple, lemon, ginger, and celery to go with my meal.  Not so shabby today.  ;)

Servings: 2 persons

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients: 

4 large tomatoes, skin removed*, chopped

4 sun-dried tomatoes, chopped

2 garlic cloves, finely chopped

2 shallots, finely chopped

1 tbsp caper, rinsed

1/2 lemon zest

1/2 lemon juice

1 bunch fresh parsley or basil, chopped

200g spaghetti, cooked according to the package label

extra-virgin olive oil

* To remove the skins of the tomatoes, I used a knife to mark an X at the bottom of each tomato.  Place them in hot water for a couple of minutes then peel off the skins from the bottom.  

Instructions: 

1) Preheat a frying pan with olive oil on medium-low heat, add the chopped garlic and sun-dried tomatoes.  Stir and cook for 3-5 minutes on preferably low heat to avoid burning.  Heat off after the garlic and sun-dried tomatoes are cooked. 

2) Add the capers, chopped shallots, and tomatoes.  Mix well and season. 

3) Add the cooked pasta with the tomato mixture and mix well.  Transfer to a serving plate.

4) Transfer to a serving plate.  Garnish with some chopped parsley and lemon zest.

5) Add a splash of olive oil and a twist of lemon juice before serving.