Hi friends! We’re approaching the end of the week and our fridge is starting to look bare again. I try to make it through the week with just one trip to the grocery store, planning my menu and then shopping on Saturday or Sunday. These two summer salads have been on repeat this summer, so I wanted to share them with you today. Both of the recipes are from Gweneth Paltrow’s It’s All Good Cookbook. I bought the book on the recommendation of my foodie friend Nat, and it has redeeming qualities, like the two recipes below (and more), but it’s based on an elimination diet, which I definitely don’t follow.
Cauliflower & Chickpea Salad
Since discovering this salad about six months ago, I’ve probably made it a dozen times. I espeically love it on Friday nights if we’re not going out to dinner because it’s still a homecooked meal that doesn’t dirty any dishes on the stove after the house has been cleaned. Can we please keep the house clean for one night?! It also makes great leftovers for lunches on Saturday and Sunday. I heat it up in the microwave. Jordan loves this too!
- 1 14-ounce can chickpeas, rinsed, drained and dried
- 1 head of cauliflower, outer leaves removed and discarded, cut into bite-sized florets
- 3 tablespoons plus 1/4 cup extra virgin olive oil, divided
- Coarse sea salt
- 1 tablespoon Dijon mustard
- 1 tablespoon seeded mustard (i.e., grainy mustard)
- 1 tablespoon white wine vinegar
- Freshly ground black pepper
- 1/4 cup chopped Italian parsley
1. Preheat oven to 400 degrees and set the rack in the middle. Toss chickpeas and cauliflower together in a large roasting pan with 3 tablespoons olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 45 minutes.
2. Meanwhile, whisk together mustards, vinegar, and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.
- 2 fresh ears of corn, shucked
- 2 hearts of romaine, finely shredded
- 1/2 cup of cooked black beans
- 1/2 cup of chopped tomatoes
- 4 scallions, thinly sliced
- 1 ripe avocado
- 1/4 cup of cilantro
- Green Goddess Dressing
GREEN GODDESS DRESSING
You can make your own Green Goddess dressing, or take a shortcut like I do and use a pre-made dressing.
- 1/4 cup of cilantro
- 2 scallions
- 1/4 cup of freshly squeezed lime juice
- 1/2 green jalapeno
- 1/2 cup of extra virgin olive oil
- 1/2 teaspoon of sea salt
- 1 tablespoon on organic honey or xylitol
- 2/3 cup of organic sheep or goats yoghurt or vegenaise ( I use none of these and love the dressing as is)
Combine all the ingredients in a powerful blender and blitz until completely smooth.
Here’s the bottled dressing that we substitute (you can add less real cilantro to the salad because this dressing already has cilantro in it).
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Steam or grill the corn until it’s cooked through. When it’s cool enough to handle, slice the kernels off the cobs and set them aside.
Place the lettuce in a large bowl and dress it with 1/4 cup of the dressing so it has just a light coating. Divide the lettuce among 4 plates or place on a large platter.
Over the lettuce, evenly scatter the beans, tomatoes, scallions, avocado, cilantro and reserved corn. Drizzle each portion with another tablespoon or 2 of the dressing and serve immediately.
What have you been enjoying eating this summer?