Crunchy Salty Lemony Salad Food
CRUNCHY SALTY LEMONY SALAD
Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like.
Provided by Andrew Knowlton
Categories Bon Appétit Salad Summer Beet Lemon Juice Cucumber Cheese Side Radish
Yield 4 servings
Number Of Ingredients 8
Steps:
- Very thinly slice beets, cucumbers, and radish on a mandoline or with a knife. Arrange slices on a platter. Scatter cheese on top. Finely grate some lemon zest over salad, then slice open lemon and squeeze on some juice. Drizzle with oil; season with salt and pepper.
CRUNCHY APPLE, DATE & CELERY SALAD.
This crunchy salad is packed with flavor and texture: apples, dates, parmesan, celery, and toasted nuts make it easy and totally addictive.
Provided by Lily Diamond
Number Of Ingredients 9
Steps:
- In a large bowl, mix the chopped celery and leaves (or parsley), chopped apple, chopped dates, sliced radishes, roasted nuts, and parmesan cheese. Toss well to combine, unsticking the dates from each other.
- Squeeze fresh lemon juice over the top of the salad, using one or both lemon halves, to taste. Careful to remove any seeds.
- Drizzle with olive oil, and add a couple healthy pinches of flaky sea salt. Mix the salad well, and taste. Adjust lemon juice and salt as needed.
- Serve immediately. Salad keeps very well in the fridge for up to three days.
CRUNCHY WEST AFRICAN CABBAGE SALAD
Cabbage salad has never been so good! This combines, sweet salty and crunchy all into one. Best if eaten within 24 hours.
Provided by sassafrasnanc
Categories < 30 Mins
Time 20m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl combine cabbage, apples, cucumber and raisins.
- Toss to mix.
- In a small bowl, whisk mayonnaise, lemon juice, vinegar, salt and sugar for 1 minute.
- Pour over cabbage mixture and toss to coat well.
- Sprinkle with chopped peanuts and chill well.
Nutrition Facts : Calories 254.3, Fat 18.2, SaturatedFat 2.6, Cholesterol 6.8, Sodium 541, Carbohydrate 21, Fiber 3.2, Sugar 9.8, Protein 5.5
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