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There Is An Easy Recipe To Teach You To Make Tomato Salad

7 Aug

Summer is always the salad season, and there are a lot of kinds salad all over the world. During the summer, the fresh tomatoes are quite abundant, so tomato salad is very hot in summer. I suppose the fact that I love tomatoes helps, but I think this salad is utterly delicious. The sweetness of the tomatoes, coupled with the pungency of the garlic and the fresh mint of the basil, is sublime.

There are quite a lot of benefits you can get from tomatoes, it is not only nutritive, but also healthy, tomatoes including a lot of kinds of vitamins, and they can also help the fatters to lose weight in summer. There is an easy tomato salad recipe you can try at your own home.

Tomato Salad


  • 1 medium to large vine ripened tomato, chopped coarsely
  • Extra virgin olive oil – appx. 3 Tbsp (we use an olive oil bottle with a pour spout – I give it 3-4 swirls over the bowl of chopped tomatoes)
  • Chopped fresh basil – appx. 2 tsp. (please, I beg you, don’t used dried basil!)
  • Garlic powder to taste (appx. ¼ tsp. – you can always add more!)
  • Salt to taste (˜¼ to ½ tsp.; don’t be shy!)
  • Fresh ground pepper to taste


Mix everything together

Adjust garlic powder, salt, pepper to taste

Jicama Salad Is Delicious As Well As Nutritious

29 Mar

Jicama SaladJicama is a root vegetable that is also known as Mexican turnip, yam bean, etc. The plant is a vine that is native to Mexico. But, the name jicama is usually used to refer to the edible root of this plant. Apart from the root, other parts of the plant are poisonous. This root vegetable has a papery rind and the cream-colored flesh is crispy with a slight sweetness. It can be compared to the texture of apple or a pear, but, is less sweet. Being mild in flavor, this root vegetable is ideal for salads, salsas, etc. One of the popular vegetables used in Mexican cuisine, jicama is widely used in vegetable dishes, fruit bars, soups and salads. If you are interested in preparing jicama salad, this article will provide you with some simple and easy recipes for the same.

Jicama Salad Recipes

So, jicama is one of those ideal vegetables for salads. Its jicama nutritional benefits can also be obtained by pairing it with cilantro, lemon, ginger, red onion, oranges, sesame oil, etc. The following are some of the popular jicama salad recipes, prepared with some of the above said materials.

Jicama Veg Salad

This jicama salad recipe contains some of the nutritious vegetables, along with jicama. In order to prepare this recipe, you require the following ingredients.


  • Jicama – 1 (large)
  • Cucumber – 1 (large)
  • Carrots – 2 (large)
  • Shredded radish – ½ cup
  • Freshly chopped cilantro – ¼ cup
  • Rice vinegar – 2 tablespoons
  • Ancho chili powder – 2 tablespoons
  • Lime juice – from 3 limes
  • Red pepper – 1
  • Lime zest – 1 tablespoon
  • Honey – 2 tablespoons
  • Canola oil – ½ cup
  • Salt and pepper – for taste

How to Prepare

Start with rinsing the vegetables. Peel and shred jicama, carrots and radish. Peel cucumber and cut into thin slices. Even the red pepper has to be cut into thin slices. The next step is to prepare the jicama salad dressing by mixing lime juice, honey, canola oil, lime zest, ancho chili pepper and honey, in a small bowl. Add chopped cilantro, along with salt (Kosher salt is preferred) and pepper as per your requirement. Now, take a salad bowl and place the shredded and cut vegetables. Mix the salad dressing with the shredded vegetables and let it sit for around 15 to 20 minutes. There is no need to refrigerate this salad, before serving.

Jicama and Orange Salad


  • Jicama (diced) – 2 cups
  • Seedless oranges – 3
  • Red onions (finely chopped) – ¼ cup
  • Freshly chopped cilantro – 3 tablespoons
  • Red bell peppers (finely chopped) – 3 tablespoons
  • Orange juice (freshly squeezed) – 2 tablespoons
  • Salt and ground pepper – as per taste

Preparation method

As mentioned above, clean and wash the vegetables. Finely chop onions, cilantro and red peppers. Peel the jicamas and dice them. The oranges have to be peeled and cut into sections. All you have to do is to take a salad bowl large enough to hold all the ingredients. Put all the ingredients in the bowl and toss them. Your orange jicama salad is ready to serve.

Jicama Salad with Cilantro

This is one of the easy and simple recipes to prepare jicama salad with cilantro. As per this recipe, you need a kilogram of jicama vegetable that have to be washed and peeled, before cutting into juliennes. Rinse and chop fresh cilantro. You need ¼ cup of chopped cilantro leaves, for this recipe. The next step is to squeeze the juice of fresh lime and keep aside ¼ cup of lime juice. Once you are ready with the ingredients, put them in a large salad bowl and sprinkle some salt and ground pepper, as per your requirement. Now, sprinkle the lime juice over the jicama and toss the contents of the bowl. Keep your jicama cilantro salad in the refrigerator, before serving.

Now, you have a fair idea about preparing jicama salad recipe. There are many such recipes that can be prepared with a whole lot of other ingredients. You may collect other jicama salad recipes and try them too.

How To Make Summer Salads

3 Jan

Summer Salads

As we are still in the height of Summer here a few suggestions on wonderful French recipes.Salad Nicoise is known to all of us with dried or fresh anchovies, hard boiled eggs, provencal black olives and its special dressing, usually served in a hand made and hand decorated ceramic oil bottle.

Another delicious salad is ‘Salade Provencal with Warm Anchoiade’. It takes just 20 minutes to prepare and looks wonderful served in a ceramic bowl made right here, the Provence, as well.

For a salad serving 6 people you need 2 quarts of mixed salad greens (crisp, sweet leaves like romaine, endive and iceberg are best), 8 hard boiled eggs, shelled and quartered, 8 medium tomatoes or plum tomatoes, quartered, 1 large salad onion, thinly sliced, 1 green bell pepper, thinly sliced, 1 red bell pepper, thinly sliced, 1/2 cup small black olives packed in brine, drained (preferably Grossane olives from Provence if you can get them), 1 cup high-quality olive oil, 30 anchovy fillets, rinsed, drained and chopped, 3 cloves garlic, sliced thin, 1 rounded tablespoon of capers, packed in brine, drained, 2 tablespoons red wine vinegar, freshly ground black pepper

First you combine everything from the salad greens to the drained olives, toss it and set aside.

Take a small saucepan and gently warm the mixture of anchovies and half the olive oil over medium heat while constantly stirring it, for about 5 minutes until the anchovies form a thick paste.

After you remove it from the heat, add black pepper, and stir in the capers, garlic and vinegar. Gradually stir in the rest of the olive oil. Use at least half of the warm dressing for the salad you prepared before and refrigerate the rest. You can reheat the rest of the dressing and use it another day with lovely oven roasted vegetables or as a dip for raw vegetables.

This lovely salad served in a large ceramic salad bowl and then divided into smaller bowls, again hand made and decorated in the Provence, will not just taste delicious but also look wonderful. A mix of the strong colours of the Provence….the greens, yellows, reds from places like Vallauris or Aix-en-Provence.

As we all know, eating is not just about the actual taste of things but mainly about atmosphere, hence the suggestion to serve Provencal dishes in hand made. French tableware, just the same as you would serve Pasta on Italian cookware and Pollo al Ast on Spanish ceramics.

How To Make Mango Avocado Arugula Salad

20 Dec

mango-avocado-arugula-saladI love the colors in this salad; the mix of arugula, mango, avocado, red onions, cilantro, and red chili peppers make it look fun. I’ve always enjoyed salads and am fortunate that my kids also love salads, especially the younger one, on those days that he decides to be a picky eater he will still eat his salad and ask for more, for some odd reason he really likes the onions and can’t get enough of them, then he goes for the avocado, next the mango and finally the arugula. I used a red chili pepper for this salad to give it spice and color, but you can also use a milder pepper if you find chili peppers too hot, though once you remove the seeds and membranes they lose a lot of the heat, I debated using some crushed garlic instead, but I feel like I’ve been adding garlic to everything (seriously sometimes I feel like I can’t cook unless I use garlic, cumin or cilantro) so I’m taking a garlic break just for this salad. I like to use a little bit of creativity to keep salads interesting, a salad should be more than just a bowl of greens, I mean greens are good, but there are so many other additional ingredients and flavors that can be added to really make a salad stand out and have its own character.


6 cups arugula leaves

1 mango, peeled and cut into long slices

1 avocado, peeled and sliced

½ red onion, sliced

1 tbs lime juice

Spicy orange vinaigrette

1 tbs champagne vinegar

4 tbs orange juice, about ½ orange

2 tbs lime juice, about ½ lime

4 tbs olive oil

½ tsp cumin

2 tbs finely chopped cilantro

1 red chili or hot pepper, sliced

Salt and pepper


Combine all the ingredients for the salad dressing in a jar, close it tight and shake until the ingredients are well mixed.

Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10 minutes.

Rinse and drain the onions slices.

Toss the arugula leaves with half of the vinaigrette.

Add the avocado slices, mango slices and onion slices to the arugula mix, drizzle the remaining vinaigrette on top.

Serve immediately.