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SALADS: Sharing three healthy, simple and delicious recipes

Baby Squid and Mandarin Oranges Salad

BABY SQUID AND MANDARIN ORANGES SALAD

INGREDIENTS:

Baby Squid cleaned and sauteed in garlic and onions; set aside

Salad greens washed and air dried; set aside

Chili flakes

Mandarin Oranges peeled and sectioned; set aside

Salt & Pepper to taste

PROCEDURE:

  • In a salad bowl, tear and line the leafy greens
  • Add in the baby squid and mandarin oranges
  • Add a dash of salt & pepper to taste
  • You may opt to add chili flakes for some kick
  • Toss before serving

KALE SALAD

INGREDIENTS:

Kale washed and air-dried; set aside

Garlic crushed and minced; set aside

Onion minced; set aside

Tomatoes sliced; set aside

Olive oil

Salt & Pepper to taste

PROCEDURE:

  • Rub the kale leaves with a bit of olive oil and set aside
  • In a salad bowl, add in all the ingredients and toss
  • You may opt to cook for 3-5 minutes in a non-stick pan; no need to add extra oil
  • Serve immediately
‘Pako’ salad (Fiddle head Fern) a native salad
‘Pako’ salad – fiddle head fern, with salted egg, onions and tomatoes

PAKO SALAD

INGREDIENTS:

‘Pako’ or Fiddle head fern washed and air-dried; set aside

Salted egg peeled and sliced; set aside

Onions sliced, set aside

Tomatoes sliced; set aside

PROCEDURE:

  • In a salad bowl line the ‘pako’ leaves
  • Add in the salted egg, oinions and tomatoes
  • Toss before serving