Dairy Free, Gluten Free, Raw, Recipes, Salads, Side Dish, Vegan

Simple Raw Veggie Salad with Dill Dressing

dill dressing

This side salad is perfect for when you need something fresh and lite to go with you main meal.  I made it to go with the Creamy Leek and Brussels Sprout Soup in my Day 4 post, and the the crisp sweetness of the raw vegetables and fragrant dill nicely balance the creaminess and subtle spice of the soup.

I used cucumber, red capsicum, yellow capsicum, and avocado, but realistically that was just because those were the vegetables in my fridge. You can use any combination of vegetables you feel will go well together. Besides anything topped with this Dill Dressing will taste brilliant.

This does not take long at all to throw together, and can vary infinitely. You can also substitute other fresh herbs for the dill to make different types of dressing.

Simple Raw Salad with Dill Dressing

INGREDIENTS

for the salad

  • any assortment of raw vegetables (I used cucumber, red capsicum, yellow capsicum, and avocado)

for the dressing

  • 1 tablespoon white wine vinegar (if you do not have white wine vinegar, you can use 1 tablespoon white vinegar with 1/2 teaspoon sugar)
  • 1/4 teaspoon salt
  • 2 tablespoons minced fresh dill, or other fresh herb (you can also use dried herbs but it does not taste quite as nice)
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon minced shallot (you can substitute minced garlic if you do not happen to have a shallot around)
  • 1/4 cup extra-virgin olive oil

Place all the salad ingredients in a large bowl and set aside.

In a small bowl, whisk together the vinegar and salt until the salt dissolves. Add dill, mustard and shallot and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth and emulsified.  You can also use an immersion/stick blender to emulsify the dressing, which will take less time. Place all ingredients into the tall plastic cup that comes with most immersion/stick blenders, and whizz until dressing takes on a creamy white look. Pour dressing over salad and toss until all ingredients are evenly coated.

Additional Notes

Salad will keep, dressed and refrigerated, for up to 6 hours. For longer storage, keep chopped and assembled salad ingredients covered in the refrigerator up to 1 day ahead and toss with dressing just before serving.

ENJOY!!

 

 

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Dairy Free, Gluten Free, Recipes, Side Dish, Vegan

Green Beans with Leek & Toasted Almonds

green beans

Hello Herbivores¬† . . . some people have been asking for the green beans recipe that was served along with the lentil sheppard’s pie in my Day 1 post. So, ask and you shall receive!!

This recipe originally came from Heidi Swanson of the 101 Cookbooks food blog. Her recipes are always simple, with minimal ingredients and packed full of flavor. I have to admit I have tweaked this recipe slightly myself (well then again, I tweak most recipes . . . that is half the fun of cooking).

INGREDIENTS

  • 2 large leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into 15mm segments
  • 1/3 cup fresh dill, well chopped
  • 500g green beans, tops and tails trimmed and cut into 30mm segments
  • extra-virgin olive oil
  • fine-grain sea salt
  • slivered almonds

Toast the slivered Almonds in a dry skillet over a medium-high heat until they are nicely browned. Make sure you keep an eye on these as they can very quickly go from brown to burnt.

In a large thick-bottomed skillet of medium-high heat add a generous splash of olive oil, a generous pinch of salt and the leeks. Stir until the leeks are coated and glossy. Cook, stirring regularly until a lot of the leeks are golden and crispy. All in all it takes me roughly 7 – 10 minutes to brown the leeks.

At this point stir in the dill and almonds, and then stir in the green beans. Cook for a couple more minutes – just until the the beans brighten up and lose that raw
bite. Turn out into a bowl or onto a platter and serve immediately.

ENJOY!!

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