Kale & Lemon Summer Salad

Matthew is the only person I have ever hired without meeting in person first!  On the phone he spoke of his love of salads and I was intrigued with a kale and preserved lemon recipe he spoke of.  He came in today and we made it together, using Epicureal Preserved Lemons!  Magnificent!  I hope you like it too!

~ Angie

Kale & Lemon Summer Salad

Prep Time 25 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 6

Ingredients
  

  • 4 whole preserved small Epicureal lemons cut in half, run under water, remove seeds
  • 2-3 cloves garlic minced
  • 3 Tbsp red wine vinegar
  • 3 Tbsp honey
  • 1 tsp fresh ground pepper
  • ¼ cup extra virgin olive oil
  • 6-8 stems kale depending how leafy they are
  • Parmesan cheese grated coarsely

Instructions
 

  • Blend all ingredients but olive oil together using immersion blender or food processor.  Once blended add oil slowly while mixing. Refrigerate for 20 minutes.
  • Remove kale leaves from stem. Rinse and dry them with spinner or towel.  Break into bite size pieces.
  • Toss leaves with dressing in a bowl. Really mix… using hands is best to massage the kale. But tongs can work too.
  • Plate and top with parmesan grated in large chunks.  (Use potato peeler or large grater)
  • Bon Appetit!
Keyword Fresh, Kale, Lemon, Salad, Summer

Angie’s Love You Yuzu Salad

I’m obsessed with this salad! The flavour is amazing! We only sell yuzu vinegar in a 1L bottle… should last forever but I’ve craved this so much the bottle is almost gone!

~ Angie

Check out this video on the perfect way to cut a grapefruit for this recipe.

Angie’s Love You Yuzu Salad

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad

Ingredients
  

  • 1 living butter lettuce rinsed and dried
  • 1 avocado cut into pieces or slices
  • 1 pink grapefruit cut into bite-size pieces
  • 1/4 cup roasted sunflower seeds
  • 1 Tbsp butter
  • 2 inch ginger root peeled with back of a spoon and grated with a microplane
  • Juice from one lime
  • 1 Tbsp yuzu vinegar
  • 1 Tbsp extra virgin olive oil
  • 2 tsp sugar
  • Pinch Maldon Salt

Instructions
 

  • Melt butter in 8″ fry pan. Saute sunflower seeds for 5 minutes. Remove and let cool.
  • Combine vinegar, olive oil, lime juice, sugar and grated ginger in small bowl.
  • In a mixing bowl, toss lettuce very gently with avocado, grapefruit, sunflower seeds and dressing. Just to coat.
  • Plate and serve immediately. Top with pinch of maldon salt.
Keyword Grapefruit, Yuzu

Thai Mango Salad

Thai Mango Salad

Combining five simple salad ingredients and a tangy with a bit of spice dressing, this Thai Mango Salad is packed with flavour. Serve in gorgeous BIA Trellis Bowls to add even more colour to your table!

Thai Mango Salad

Thai Mango Salad

Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

Salad:

  • 2 Mangoes sliced, julienne
  • 1/2 cup Red Onion sliced
  • 1/2 Red Bell Pepper sliced
  • 1/2 cup Cilantro chopped
  • 1/4 cup Peanuts crushed, toasted

Dressing:

  • 1 1/2 tbsp Tamari
  • 1 tbsp Rice Wine Vinegar
  • 1/2 tsp Chilli Sambal Oelek
  • 1/2 tbsp Maple Syrup
  • 2 1/2 cup Lime juice

Instructions
 

  • Thinly slice mangoes, onions and red bell pepper and toss together in a salad bowl.
  • In a small bowl, combine, lime juice, tamari, maple syrup, vinegar and chili sambal oelek. Whisk until fully combined.
  • Pour dressing in the mango salad and toss.
  • Garnish with cilantro and toasted peanuts.
Keyword Mango, Salad

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Stack of colourful Trellis Bowls

BIA Trellis Bowls – $19.99