This is a great summer salad that is tasty and colourful. Boil green beans and peas until tender-crisp and then toss with radishes, avocado and an Asian-style dressing.
Avoiding Additives and Preservatives
Soy sauce usually contains sodium benzoate, so use tamari, which has alcohol as a preservative. I use Eden toasted sesame oil, Marukan rice vinegar and PC Old-Fashioned Dijon mustard.
This salad has both colour and crunch
Green bean and radish salad
Ingredients:
5 cups (1.18 L) green beans, trimmed
1 cup (250 ml) shelled fresh or frozen peas
2 tablespoons (30 ml) sodium-reduced soy sauce
2 teaspoons (10 ml) sesame oil
2 teaspoons (10 ml) seasoned rice vinegar
1 ½ teaspoon (7.5 ml) Dijon mustard
¾ teaspoon (3.75 ml) grated fresh ginger
4 radishes, thinly sliced
1 avocado, sliced
2 teaspoons (10 ml) sesame seeds, toasted
Preparation:
In saucepan of boiling salted water, cook green beans until tender-crisp, about 4 minutes; add peas during last 2 minutes of cooking. Drain green beans and peas. Place in bowl of ice water; chill for 10 minutes. Drain again and pat dry.
In small bowl, whisk together soy sauce, sesame oil, vinegar, mustard and ginger.
In serving bowl, combine green beans, peas, radishes and avocado. Drizzle with dressing, tossing to coat. Sprinkle with sesame seeds. Serves 4.
From Canadian Living
This fun recipe from Food and Wine bakes flour tortillas into a crisp bowl for a salad of coleslaw and shrimp, topped with radishes and avocado. The recipe suggested using an inverted muffin tin to shape the tortillas but I used soup bowls instead and it worked very well.
Avoiding Additives and Preservatives
Check the shrimp, tortillas, cumin and chili powder to make sure they are additive-free. Use freshly squeezed lime juice and pickled jalopenos without preservatives. I used President’s Choice brand.
Place the flour tortillas in bowls
Bake until crisp
Cook the shrimp
Mix together the coleslaw ingredients
Place the coleslaw in the bottom of the tortilla bowl and top with shrimp, radish, cilantro and avocado
Ingredients:
Four 10-inch (25.4 cm) flour tortillas
1/3 cup (75 ml) mayonnaise
2½ tablespoons (37 ml) fresh lime juice
½ teaspoon (2 ml) ground cumin
8 cups (2 L) shredded green and red cabbage (1 pound/454 g)
1 cup (250 ml) chopped cilantro, plus more for serving
3 pickled jalapeños, seeded and thinly sliced (¼ cup/60 ml)
Kosher salt
Pepper
¾ pound (340 g) large shrimp, shelled and deveined
¾ teaspoon (3 ml) chili powder
2 tablespoons (30 ml) extra-virgin olive oil
Sliced radishes and diced avocado, for serving
Preparation:
Preheat the oven to 400° F (200° C). Invert a jumbo muffin tin on a work surface. In 2 batches, gently stuff the tortillas between the upturned muffin cups to form bowls. Bake for 15 minutes, until crisp; cool.
Meanwhile, in a large bowl, whisk the mayonnaise, lime juice and cumin. Add the cabbage, 1 cup (250 ml) of cilantro and the jalapeños and toss. Season with salt and pepper.
In a large bowl, toss the shrimp and chili powder; season with salt and pepper. In a large skillet, heat the oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until just white throughout, about 3 minutes. Transfer to a plate.
Fill the taco shells with the slaw and shrimp. Sprinkle with chopped cilantro, radishes and diced avocado. Serves 4.
From Food and Wine
