Tag Archives: salad

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Coconut-Lime Rice Salad

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A few weekends ago I was coffee-dating and Anthro-browsing with my real-life/blog-life pal, Megan. We wandered into an olive oil/vinegar shop because Megan mentioned that they had a coconut white balsamic…and, I HAD TO try it. Had to, it happens.

So, I tasted the coconut vinegar, and it was so sweet-tart, coconut-y, and delicious…I had to have some. I’ve been daydreaming ways to showcase this vinegar and I kept coming back to fragrant jasmine rice. This salad comes together quickly and can be served warm, room temperature, or even cold. The vinaigrette is a savory-sweet and tart mixture of the coconut white balsamic, some persian lime olive oil, a little shallot, and sea salt. We shake up the vinaigrette in a jar and gently stir it into the still warm rice–for optimum dressing absorption. Toasty (unsweetened) coconut, nutty sliced almonds, and super-fragrant lime zest are fluffed into the rice.  Every bite has texture and flavor and fragrance. I can’t wait to serve this rice alongside grilled seafood…a late summer evening with a cool glass of something boozy will be a totally optional, yet highly suggested, accompaniments.

Coconut-Lime Rice Salad

Serves 4-6

I know coconut white balsamic and persian lime olive oil aren’t the most readily available pantry staples. You can use any vinegar and olive oil you’d like (I like the idea if rice wine  vinegar and a lighter olive oil), just add a little extra lime zest for good measure. For reference, I purchased the oil and vinegar from HERE (the Birmingham location). The man I talked to was super knowledgeable and had great suggestions. PS, I like my dressing/vinaigrettes to be pretty tart and bracing…so, add more olive oil if you prefer a  more smooth and lush dressing. 

1 cup jasmine rice, uncooked

1/2 cup unsweetened, shredded coconut, toasted

1/4 cup sliced almonds, toasted

2 limes, zested and juiced

1 small shallot, minced (about 2 tablespoons)

2 tablespoons coconut white balsamic

3-4 tablespoons persian lime olive oil

big pinch of sea salt

Cook the rice. For a rice cooker–follow manufacturer’s instructions. On the stove-top, pour the rice into a medium saucepan add 1 2/3 cups water (I like a ratio of 1 part rice to just under 2 parts water, thus the 2/3 measurement, but if you have a tried and true method, use that). Bring the pot to a boil, reduce to a simmer, and cook, covered tightly, for 15-20 minutes, until the liquid is absorbed. Allow rice to rest, covered, for at least 5 minutes. Scrape the rice into a large mixing bowl and fluff gently with a fork. Set aside.

To toast the coconut and almonds, preheat the oven to 350˚F and spread the coconut and almonds on a single layer on a baking sheet. Toast for about 4 minutes, stirring after the first 2 minutes. Watch the coconut and nuts carefully, as they can go from perfectly toasted to burned in a matter of seconds. Set aside to cool. Once cooled, toss with the lime zest and set aside.

In a small jar combine the lime juice (about 1 tablespoon total), minced shallot, coconut (or plain) vinegar, lime (or plain) olive oil, and a big pinch of sea salt. Fasten the lid on the jar and shake vigorously to combine. Pour the vinaigrette over the rice and fold gently with a rice paddle or rubber spatula to combine. Add the coconut/almond/lime zest mixture and fold in gently to combine. Serve warm, room temperature, or chilled.

 

 

 

 

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Corn Tomato Asparagus Salad

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It’s summer!

I can tell because this weekend I had patio drinks, outside brunch, backyard lounging, tacos and margaritas, and pondered about dog-friendly beaches–and this conversation may have happened between myself and my pal Megabite whilst exiting the ladies room post margarita consumption:

“Whoa, wait, let me check my skirt…oh, god!”

“Is it?”

“It WAS!” 

So, it must be summer if I’m wearing a dress sans leggings and boozin’ like a Susan. Luckily this was the only fiasco that transpired. These things happen, but it helps to have a concerned girlfriend, patio vodka + rose-lemonades, pup cuddles, egg sandwich breakfasts, charcuterie lunches, carnitas tacos and ribeye dinners (not on the same night!).

Sometimes after a weekend of summery leisure, drinking, and eating you need a fresh and seasonal salad. This one combines the summer staples of corn and tomatoes, there’s a bit of blanched asparagus in there–but you could totes switch it up for some green beans or really whatever looks good to you–and it all gets tossed with a bright lemon-y dressing. I think this salad is a great side for pretty much any grilled item and would be amazing folded into some cooked and cooled pasta for a fresh take on a pasta salad.

So, let’s toast some patio drinks, eat outside, dream the days away, keep our skirts in check, and welcome that summer produce!

Corn Tomato Asparagus Salad

Summer corn is readily available in the summer, but in a pinch or after the season is over, you can use frozen corn kernels. Just blanch them super fast–they’ll defrost in a matter of seconds. For the tomato, I used grape, but use any small, sweet tomato you like.


2 Tablespoons fresh lemon juice

1 Tablespoon red wine vinegar

1 teaspoon honey

pinch of salt and pepper

1 small clove garlic, grated fine

2 teaspoons dijon mustard

1 small shallot, minced

4 Tablespoons olive oil

1 handful–about 1/2 cup–small tomatoes, halved

2 ears corn, husked, or 1 cup frozen kernels

1 cup chopped asparagus–about 1/2 a bundle or 8 large-ish stalks

1 tablespoon each fresh, chopped basil and parsley

Bring a large pot of water to a boil and salt the water well–think the sea. Make an ice bath in a large bowl and set aside, near the boiling salt water.

In a jar with a tight fitting lid combine lemon juice, vinegar, honey, salt/pepper, garlic, shallot, mustard, and olive oil. Shake the jar vigorously to combine well and emulsify. Pour about half of the dressing into the bottom of a large bowl and set aside.

Drop the corn into the blanching water for a minute or two, remove, and shock in the ice bath until cooled. Pat the corn cobs dry with a paper towel and cut the kernels off the cob.  Next, drop the asparagus into to boiling water and blanch for 60-90 seconds. Remove the asparagus pieces with a skimmer and shock in the ice bath until chilled. Drain well. In dressing bowl combine corn, asparagus, tomato, and herbs, folding gently to combine with the vinaigrette. Add additional reserved vinaigrette if desired, season with salt and pepper to taste. I like this salad best after it has chilled a bit in the refrigerator, but it can be eaten immediately as well.

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Recipe: White Bean Salad

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Today, I have for you, a salad.

What the heck?

Indeed, a salad.

Yeah…sometimes…I gotta eat stuff that’s relatively good for me.

I can’t just eat cookies.

I want to, but I can’t.

Also, I just like to eat lots of different stuff.

That’s okay right?

This salad has been making weekly appearences in our dinner rotation.

It’s mighty tasty, bright, and fresh.

At it’s simplest it’s just white beans, a little onion, and a homemade vinaigrette. Sometimes I add basil, or parsley, or cilantro. Sometimes I add some Israeli couscous and it becomes a salad with carbs.

My favorite.

I’ve even added roasted red peppers and/or tomatoes.

Those are both lovely additions.

Basically, you can add whatever you fancy.

This salad is totally adaptable that way.

It’s nice as a side to some grilled protein or perfect for lunch. Sean loves this homely little salad. It actually shocked him how good it was. I like when I shock him with my humble cooking skills. Makes me feel like a champion.

I like that.

White Bean Salad

This time I added spinach to the mix. I suggest adding the spinach right before serving as the dressing will make it all wilt-y. I used a combination of lemon juice and cider vinegar for the acid part of the dressing. I just really like those two things and always have lemons and cider vinegar lying around. The dressing, like the salad, is totally adaptable to your taste. I like to grate the garlic and let it mingle with the acid so the raw edge is tamed a bit…or else you might just have highly corrosive garlicky dragon breath, as opposed to the regular kind of garlicky dragon breath.

1 can drained, rinsed white beans, such as cannelini or great northern

1/4 cup finely chopped onion (I used white, red or sweet are nice too)

1 small clove garlic

1 tablespoon lemon juice

1 tablespoon apple cider vinegar

1-2 teaspoons maple syrup or honey

1 tablespoon dijon mustard

salt and pepper to taste

3 tablespoons olive oil

2+ tablespoons fresh herbs, if you have them

1 cup washed, baby spinach leaves

Place beans and chopped onion in a medium bowl. Set aside and make the dressing

Grate garlic with a microplane or mince finely, place in a jar with a tight fitting lid. Add lemon, vinegar, maple syrup/honey, dijon, salt and pepper, and olive oil. Screw on lid and shake it up! Taste the dressing and adjust seasoning as necessary.

Pour the vinaigrette over the beans, mix well. Fold in the herbs (if using) and spinach leaves. Serve. If you don’t use the spinach or don’t add it in at this point this salad is wonderful after it has had time to chill in the refrigerator–anywhere from a few hours to 2-3 days.