This has to be one of the prettiest salads I’ve ever made. The dressing was initially a little bland, probably because the papaya wasn’t a very good one. I perked it up with a squeeze of lemon juice and that made all the difference.
It’s an unusual way of enjoying a mix of fruits and vegetables.
This salad contains spinach, cucumber, and roasted peanuts. I used agave syrup in place of honey to make the salad vegan. I found the peanuts were especially tasty due to being cooked with garlic.
When you enjoy cooking it’s sometimes easy to forget about the simple recipes, like this salad of lettuce, cucumber, carrot and sweet pepper with classic Italian vinaigrette. It can serve as a summer lunch or dinner, or as a side.
I’m very fond of fenugreek leaves and fenugreek seeds, so when I saw a recipe for a fenugreek sprout salad, I had to try it.
The taste of fenugreek doesn’t really come through strongly, and this tastes very similar to a salad of soy bean sprouts.
I was inspired by this recipe, but I made several modifications. First, I cut down the recipe significantly, as I only wanted dressing for two salads. Second, I didn’t have apple sauce, which is a common oil substitute. Instead I soaked chia seeds in water, to give the dressing some bulk.
I served it over a cucumber and parsley salad.
This is an extra post because I’ve written about fatoosh before. The hot weather has me reaching for some familiar favourites. Now is a good time to remember all the wonderful summer dishes I haven’t eaten for months. I’ve been making pita bread to eat with all sorts of dips, and this is how I used up one leftover bread, for lunch.
This cucumber is prepared with Sichuan pepper, chilli oil, garlic, vinegar, salt and sesame oil.
