Sunday, July 24, 2016

Sweet and sour Artichoke Shiitake Salad with Avocado Basil cream





This is a recipe back from New York. I fondly remember all the ingredients being bought at Trader Joes and how creamily delicious this salad was.

I think its a very unique spin on a salad, perfect for dinner parties as it adds both an exotic and a very elegant note to any menu, and goes with most cuisines.

French, Asian, Italian... Your second course options are endless after you serve this, but even as a dish alone, I found this to be filling and satisfying. Salad isn't just for bunny rabbits after all.

Ingredients:

Romain lettuce
Arugula
Cilantro
Basil

Shiitakes
Artichoke hearts
Zucchini
Carrot
Avocado

Sweet and sour sauce
Soy Sauce
Black pepper
Lemon 
Lime
Ginger
Coconut oil
chilli powder


I tried to organise the ingredients list in a way that makes sense to me. Greens, veggies and then whatever else you need for the marinade and the dressing.

- Start of by washing your salad and setting it aside.

Then, especially if you are cooking for many people its good to prepare all the different add ons for your salad and set them aside in separate bowls before you serve. You could even ore them ahead.

I purposefully didn't specify how much you need of each ingredient, as I think when it comes to salad we all have very different portion sizes (mine being for a family of five). The pictures should give you some idea of how much I would serve if this were the main course, and how I would arrange it.

- Now take your artichoke hearts, I used frozen, and thaw them over medium heat, chop your shiitakes and add them in along with some coconut oil. 

I always try to use as little oil as possible when cooking because its just empty calories. I prefer other non-refined plant based fat sources.


- As your artichoke and shiitakes are getting golden add in soy sauce, sweet and sour sauce, along with a dash of lemon juice and some chilli powder.

- Set aside to cool of.

- Next, shave your carrots into noodles, dice your zucchinis into tiny little cubes and set aside in separate bowls.

- Now for the dressing:

Blend a very ripe avocado with basil, cilantro, lime, lemon and thinly cut ginger.

Adjust all the ingredients according to your own personal preferences.



Serve the salad and garnish with cilantro and some black pepper.







I hope you enjoyed todays post and a have a great rest of your Sunday :)

Love, 

The Mindfoodist
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