Ingredients:

• 3 large fresh zucchinis
• A handful of mint
• A handful of basil
• A bunch of chopped green onions
• 3/4 cup of feta 
• 1/4 cup blanched sliced almonds

For the Sauce:

• 3 tablespoons of olive oil
• Juice from half a lemon
• 1 clove of garlic
• 1/2 teaspoon of salt
• 1/4 teaspoon black pepper

View this post on Instagram

A post shared by Christina | Easy Gourmet Meals (@tasting.with.tina)

Instructions:

1. Using a vegetable peeler, carve the zucchini into thin strips. Place them in a large mixing bowl.

2. Add a generous handful of fresh mint leaves and basil, both roughly chopped. Then, incorporate a bunch of chopped green onions.

3. Mash the feta cheese with a fork to create a crumbly texture. Add to the salad bowl.

4. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper until well combined. 
5. Pour the dressing over the salad. Gently toss everything together.

6. Lastly, in a pan over medium heat, toast the sliced almonds until they’re golden and fragrant. Sprinkle the toasted almonds over the salad just before serving.

The post This Zucchini Salad is Healthy and Tasty appeared first on falafelandcaviar.com.

The reason that this salad is so delicious and satisfying is because of the interplay between the pleasant acidity of tomatoes and the creaminess of the avocado. Let’s take a look at how to prepare it.

Ingredients

• 1 medium vine-ripened tomato
• 1 ripe avocado
• Baby spinach, to taste
• Olive oil
• Lemon Juice
• Salt
• Pepper

The first step is to slice the tomato and the avocado into bite-sized chunks. Once you’ve done that, place them in a bowl.

After this, drizzle lemon juice to taste on top of the sliced tomato and avocado. If you like a tangy salad, use more, and if you just want a little citrus hint, use less.

Next, add baby spinach to the bowl. Those that love greens or want to make a large salad should use a healthy amount, but if you prefer less, that’s fine too.

After this, drizzle olive oil over top of the salad base, tossing as you do. This will allow the tomato juice and the avocado which has been partially liquefied by the lemon juice to combine into its own delicious dressing.

The final step is to add salt and pepper to taste, putting the perfect final touch on this tasty salad.

It can be eaten as either a side dish or a large, main course salad, depending on your preference. Enjoy!

The post You’ll Love This Easy, Healthy, and Delicious Tomato and Avocado Salad appeared first on falafelandcaviar.com.

It’s not a coincidence that countries like Spain and Italy have some of the healthiest populations and highest life expectancies on Earth.

Here is a recipe for a simple, healthy Mediterranean salad that can be made in under five minutes. It’s the perfect side dish or midday snack.

Ingredients:

• One ripe, medium-sized tomato
• One small cucumber (Half of a large one will work, too)
• 50 g. of chickpeas, or to taste
• Olive oil
• Lemon juice
• Sea salt
• Black pepper

Method:

First, start by slicing and cutting the tomato into small, bite-sized pieces. Next, do the same with the cucumber, leaving the nutrient-rich skin on, by cutting it into slices and then halving the slices.

After you’re finished slicing, add these two vegetables and the chickpeas to a bowl.

The next step is to add the olive oil. You just need enough to coat the three vegetables, but don’t overdo it. Next, emulsify the olive oil and create a delicious, light dressing by adding a similar amount of lemon juice. This will give your salad a pleasant citrus touch.

Finally, add salt and black pepper to taste on top of the salad, mixing it around to combine all of the ingredients and put the finishing touches on your salad.

Wasn’t that easy? 

The post Five-Minute Mediterranean Salad appeared first on falafelandcaviar.com.

Ingredients

• 1 cup farro
• 1/4 cup extra-virgin olive oil
• 5 large ears corn, kernels removed from the cobs
• 2 Tbs. red-wine vinegar
• 1 tsp. chopped fresh thyme leaves
• 1 small clove garlic,
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped sun-dried tomatoes
• 1 small head radicchio
• 1/4 cup thinly sliced fresh basil

How to Cook

1. There are a very few steps to make this salad delicacy. Cook the farro and set aside to cool completely.
2. Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook for about 5 minutes. Transfer to some large bowl to cool
3. Now prepare a small bowl, whisk the vinegar, thyme, garlic, 1 tsp. salt and ¼ tsp. pepper. Add the remaining 3 Tbs. oil and season to taste with salt and pepper.
4. Add the cooled farro to the corn with the tomatoes and radicchio. Toss with the dressing and basil and garnish with basil leaves. Serve at room temperature.

The post You’ll Fall In Love With This Corn And Farro Salad appeared first on falafelandcaviar.com.

Ingredients:

• 3 large fresh zucchinis
• A handful of mint
• A handful of basil
• A bunch of chopped green onions
• 3/4 cup of feta 
• 1/4 cup blanched sliced almonds

For the Sauce:

• 3 tablespoons of olive oil
• Juice from half a lemon
• 1 clove of garlic
• 1/2 teaspoon of salt
• 1/4 teaspoon black pepper

View this post on Instagram

A post shared by Christina | Easy Gourmet Meals (@tasting.with.tina)

Instructions:

1. Using a vegetable peeler, carve the zucchini into thin strips. Place them in a large mixing bowl.

2. Add a generous handful of fresh mint leaves and basil, both roughly chopped. Then, incorporate a bunch of chopped green onions.

3. Mash the feta cheese with a fork to create a crumbly texture. Add to the salad bowl.

4. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper until well combined. 
5. Pour the dressing over the salad. Gently toss everything together.

6. Lastly, in a pan over medium heat, toast the sliced almonds until they’re golden and fragrant. Sprinkle the toasted almonds over the salad just before serving.

The post This Zucchini Salad is Healthy and Tasty appeared first on falafelandcaviar.com.

The reason that this salad is so delicious and satisfying is because of the interplay between the pleasant acidity of tomatoes and the creaminess of the avocado. Let’s take a look at how to prepare it.

Ingredients

• 1 medium vine-ripened tomato
• 1 ripe avocado
• Baby spinach, to taste
• Olive oil
• Lemon Juice
• Salt
• Pepper

The first step is to slice the tomato and the avocado into bite-sized chunks. Once you’ve done that, place them in a bowl.

After this, drizzle lemon juice to taste on top of the sliced tomato and avocado. If you like a tangy salad, use more, and if you just want a little citrus hint, use less.

Next, add baby spinach to the bowl. Those that love greens or want to make a large salad should use a healthy amount, but if you prefer less, that’s fine too.

After this, drizzle olive oil over top of the salad base, tossing as you do. This will allow the tomato juice and the avocado which has been partially liquefied by the lemon juice to combine into its own delicious dressing.

The final step is to add salt and pepper to taste, putting the perfect final touch on this tasty salad.

It can be eaten as either a side dish or a large, main course salad, depending on your preference. Enjoy!

The post You’ll Love This Easy, Healthy, and Delicious Tomato and Avocado Salad appeared first on falafelandcaviar.com.

It’s not a coincidence that countries like Spain and Italy have some of the healthiest populations and highest life expectancies on Earth.

Here is a recipe for a simple, healthy Mediterranean salad that can be made in under five minutes. It’s the perfect side dish or midday snack.

Ingredients:

• One ripe, medium-sized tomato
• One small cucumber (Half of a large one will work, too)
• 50 g. of chickpeas, or to taste
• Olive oil
• Lemon juice
• Sea salt
• Black pepper

Method:

First, start by slicing and cutting the tomato into small, bite-sized pieces. Next, do the same with the cucumber, leaving the nutrient-rich skin on, by cutting it into slices and then halving the slices.

After you’re finished slicing, add these two vegetables and the chickpeas to a bowl.

The next step is to add the olive oil. You just need enough to coat the three vegetables, but don’t overdo it. Next, emulsify the olive oil and create a delicious, light dressing by adding a similar amount of lemon juice. This will give your salad a pleasant citrus touch.

Finally, add salt and black pepper to taste on top of the salad, mixing it around to combine all of the ingredients and put the finishing touches on your salad.

Wasn’t that easy? 

The post Five-Minute Mediterranean Salad appeared first on falafelandcaviar.com.

Ingredients

• 1 cup farro
• 1/4 cup extra-virgin olive oil
• 5 large ears corn, kernels removed from the cobs
• 2 Tbs. red-wine vinegar
• 1 tsp. chopped fresh thyme leaves
• 1 small clove garlic,
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped sun-dried tomatoes
• 1 small head radicchio
• 1/4 cup thinly sliced fresh basil

How to Cook

1. There are a very few steps to make this salad delicacy. Cook the farro and set aside to cool completely.
2. Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook for about 5 minutes. Transfer to some large bowl to cool
3. Now prepare a small bowl, whisk the vinegar, thyme, garlic, 1 tsp. salt and ¼ tsp. pepper. Add the remaining 3 Tbs. oil and season to taste with salt and pepper.
4. Add the cooled farro to the corn with the tomatoes and radicchio. Toss with the dressing and basil and garnish with basil leaves. Serve at room temperature.

The post You’ll Fall In Love With This Corn And Farro Salad appeared first on falafelandcaviar.com.