I think I have just found my go-to salad for the summer!!! I just love these gorgeous thin radish and cucumber slices, and I don't know why, but they just taste better sliced uber thin like this. I love the way the light hits each slice and brightens it up, it's just beautiful, like each slice is in the spotlight.
I have totally been on a radish kick this spring. I love the earthy taste and the fiery little kick in each bite. I love the bright white centre with it's fine red border. I have been tossing these little gems in salads, on sandwiches and wraps, and even in black bean tacos with red radish slaw all spring. They are definitely continuing into my summer obsession too!
So I can't help but love this gorgeous cucumber and radish salad with its delicate papery thin slices. This salad looks classic and sophisticated yet it's so simple and you can make it in a snap. The only tricky part may be getting the slices nice and thin!
I think this salad is a perfect choice for special events. I would confidently serve this salad at wedding shower or dinner party or at a family brunch. It's paired with a light creamy honey dressing, no strong flavours are needed to compete with the radishes! The honey is mild and adds a slight sweetness while the vinegar brightens it up. I'm sure it will be a crowd pleaser. Yup, this is going to be my go-to side salad this summer!
- 1 bunch of radiahes
- 1 cucumber
- 1/2 cup sour cream
- 2 tbsp white vinegar
- 2 tbsp honey
- pinch of salt
- freshly ground black pepper
- basil leaves
1. Finely slice cucumber and radiahes with a sharp knife or mandolin
2. In a bowl whisk together the sour cream, vinegar, honey, and salt and pepper until mixed
3. Serve cucumber and radish slices with dressing drizzled on top and garnish with chopped basil leaves
serves 8 side salads
This salad is all about the warm roasted tomatoes and the crumbled feta cheese. Something magical happens when they cozy up together, it's like the feta starts to melt a little and becomes even creamier. I love pairing balsamic vinegar and feta. It's an unexpected combination but the salty brine from the feta pairs so naturally with the sweet rich flavour of the balsamic vinegar. I used spinach and arugula for this salad, they stand up well under a little heat so they're the perfect greens to pair with these warm roasted tomatoes, Sprinkling some walnuts on top finishes it off, adding a crunchy bite. You have to try this salad! The warm tomatoes with the feta, omg - so good!
- 2 heaping cups of spinach leaves
- 2 heaping cups of arugula or baby arugula
- 1 tomato
- 2 tbsp crumbled feta (about 2 cubes one-square inch)
- 2 tbsp walnuts (about 14 halves)
- 2 tbsp olive oil
- 2 tsp balsamic vinegar
- a pinch of kosher salt
1. Divide spinach and arugula and put into two bowls
2. Slice tomato into wedges and place in an oven-proof baking dish
3. Turn oven broiler to High and roast tomatoes until softened, approximate 7 minutes and take out of oven when ready
4. While the tomatoes are roasting combine balsamic vinegar, olive oil and salt into a jar with a lid, shake until well combined
5. Place tomatoes on top of salad and drizzle balsamic vinegar over top
6. Compete your salad with crumbled feta and walnuts
Have a great day and Love Good Food ❤️
* makes two salads or four starter salads
the Nutrition Facts label is for 1 salad, or half the recipe. You can reduce the amount of sodium by not adding salt to the dressing and reduce the overall grams of fat by using less salad dressing and/or putting less walnuts on your salad.
Calorie ratio: 82:9:9
Alright, so this isn't really health food, is it? French fries? Well it can be if you make it low-fat! During my healthy eating (.... and weight-loss) journey I quickly realized that french fries are high in calories and fat. For years I avoided ordering fries as my side opting instead for the soup or salad. No biggie, I love soup and salad anyway, but lately I have been craving a hot serving of fresh french fries. And I'm not talking about the pre-cooked frozen potatoes in a bag from the grocery store that you bake in the oven kind. I'm talking about fresh-cut real potatoes cooked up crispy and hot. Now, because I have two growing boys who love French fries and a husband who is also a fan, I figured it would be worth the investment to get something to make fries at home. There are tons of new household deep fryers on the market but after a little reading I decided that I really didn't want to deal with the oily mess and that the food produced wasn't really low-fat. So then I took a closer look at the T-fal Actifry (and no, this isn't a product review except to tell you that I'm loving it!). The Actifry isn't truly a fryer, it's really more of a super hot air cooker that will cook food and crisp up the outside of most food you put in the machine. This is brilliant for a healthy lifestyle because with only a tablespoon of oil the paddle inside the machine will evenly distribute the oil over the potatoes and deliver a great alternative to fast food and restaurant fries. You don't even have to touch them until they're done. It's been a winner in our home! And at only 257 calories and 7 grams of fat per serving it's a win-win in my books!
- 4 cups of julienned potatoes (approx 1 kg)
- 2 tbsp vegetable or canola oil
- ketchup or any sauce for dipping
1. Slice potatoes as evenly into julienne as you can, this will help the potatoes cook at the same rate
2. Rinse potatoes under cold water to remove any residue and extra potato starch
3. Dry the potatoes as best as you can on a clean tea towel, this will help the oil stick to the potatoes for optimum crisp cooking
4. Put potatoes and vegetable oil into the Actifry and cook as per the directions (approximately 25-30 minutes)
5. Serve with ketchup or other dipping sauce of your choice!
Serves 4 cups
*tip: don't peel the skin off your potatoes, there's a ton of nutrition and fibre there!
Alternatively if you don't have an Actifry you can toss the dried julienned potatoes with vegetable oil in a bowl to coat and cook on a foil-lined baking sheet the oven until cooked and crisp. Pre-heat oven to 425F and cook 20 minutes, flip fries and continue to cook for 20 more minutes.
Have a great day and Love Good Food! ❤️
You can see that these homemade fries are a healthier alternative to restaurant and fast-food French fries!
I'm usually drawn to bright and colourful salads but this lovely spinach salad came about purely by chance. There was a big sale on spinach so I had picked up a few bunches and a couple of days later I still had spinach in my fridge begging to be eaten while it was still fresh. I grabbed the spinach and a crisp cucumber, some mushrooms - which I love in spinach salads, and a green onion from the crisper. I was looking for something else to throw in and the green and white theme inspired me to add the sesame seeds, almonds and walnuts. The seeds and nuts complimented the salad by adding flavour and a pop of texture. Make this salad as an appetizer for any meal or enjoy it on it's own for lunch!
1/2 cup Olive oil
1/2 Tbsp Worcestershire sauce
1 Tbsp White vinegar
1 Tbsp White sugar
Pinch of Salt
4 cups Fresh Spinach
1 Green Onion
1 Tbsp Sesame seeds
4 Tbsp Slivered or sliced almonds
4 Tbsp Chopped Walnuts
1. Whisk together all ingredients in a bowl or you can make ahead and keep in a jar in the refrigerator.
1. Put spinach in a large bowl
2. Chop vegetables and add to bowl
3. Add dressing and toss salad
4. Sprinkle sesame seeds, walnuts and almonds on top and serve!
Makes 4 appetizer salads
I encourage you, as with all of my recipes, to adjust the flavours to suit your taste. If you like a dressing with a little more zing, add a splash more vinegar. If you like it a little sweeter, you can add a pinch more sugar. Taste your food as you're making it and make small adjustments. If you're watching your total grams of fat and want to reduce the fat - just skip the almonds and walnuts, this will bring the count down to only 6 grams of fat per serving. Enjoy!
Have a great day and Love Good Food! ❤️
Wife, mother and pilot, with a passion for good food.