This is one of my all-time favorites: Goat Cheese Salad with a Honey Mustard Dressing!
For me this is sunshine on a plate. When I have an evening all by myself I often opt for this salad. I love to curl up on the couch with a good book while enjoying this lovely light salad.
It’s healthy and bursting with big bold flavors. Goat cheese creaminess, succulent sweet fresh mango, salt-punchy sundried tomatoes, crunchy walnuts and a tangy sweet-and-sour dressing of honey, lemon, mustard and dill. YUM!
It’s also on top of my list when I have a potluck dinner party, where everyone has been told to bring a dish. It can easily be prepared in advance, accompanies many dishes, it’s a cold dish (no fuss having to keep something hot) and most importantly: it’s a crowd pleaser!
Goat Cheese Salad
- 1 Mango
- 1/2 Cucumber
- 1 Apple
- (Lamb's) Lettuce
- Sundried Tomatoes
- Goat Cheese
- Lemon Juice
- Optional: bread or pasta
- Peel and slice the mango, cut the cucumber in slices, cut the apple into wedges (sprinkle with some lemon juice to prevent it from getting a brown color), coarsely chop the walnuts.
- Mix the lettuce, mango, cucumber, apple, walnuts, sundried tomatoes and goat cheese in a bowl.
- Make a dressing from the honey, lemon juice, mustard and dill (balance flavors to taste).
- Serve the salad with the dressing.
- Optional: add cooked pasta (cold) to the salad, or serve it with bread, to make it a main dish.
When I visited Bulgaria a couple of years ago, this was my favorite food discovery: Shopska Salad. I think I ordered it almost every day, yum! Although it seems such a simple salad it is bursting with wonderful flavors. It’s just so fresh and delicious.
This traditional Bulgarian salad is popular throughout the Balkans and Central Europe. Made from fresh tomatoes, cucumber, peppers, onion, parsley, sirene (white brine cheese), salt and a light dressing of olive oil and vinegar.
The preparation of Shopska Salad is exceptionally easy and fast. The salad can be served as a starter or as a garnish to accompany a main dish. Please enjoy, or as the Bulgarians would say: добър апетит!
Bulgarian Shopska Salad
- 3 Large Tomatoes or a handful of Cherry Tomatoes
- 1 Cucumber
- 2 Roasted Peppers
- 3 Spring Onions
- Some Fresh Parsley
- Olive oil
- Red or White Wine Vinegar
- Sirene (white brine cheese, 3.5oz/100g)
- Chop the tomatoes, cut the cucumber in slices and cut the roasted pepper in stripes.
- Finely chop the spring onion and parsley.
- Mix all the ingredients. Add salt, olive oil and vinegar according to your preferences and stir.
- Finally grate cheese over the salad.
- If you can't find sirene, you can also use sheep cheese as a replacement.
I love to travel. A couple of years ago I’ve backpacked through five countries in South East Asia: Thailand, Laos, Vietnam, Malaysia and Cambodia. The ridiculously delicious food was among one of the many wonderful things this region had to offer and contributed to my exotic experience there. I can still fanatasize about all the lovely dishes I had the pleasure of trying (The coconut pancakes… the sticky mango rice… the curries… the pad thai… the spring rolls… OMG it’s all so good!)
I’m fond of the Asian Kitchen. Not only because Asian cuisine is a real heaven for veggie lovers, offering lots of vegetarian meals, but also because of its amazing use and balance of flavors and ingredients.
This raw crunchy Asian vegetable salad contains some of Asia’s best flavor combinations. I love using products like lime, coconut, chili pepper, soy sauce and cilantro. So bring a little bit of Asia to your kitchen and enjoy this delightful little salad!
Asian Crunchy Veggie Salad
- 1/2 Cucumber
- 3 Spring Onions
- Sugar Snaps (200g)
- Bean Sprouts (200g)
- Some Fresh Cilantro
- Some Fresh Mint Leaves
- 1 Red Chili Pepper
- 4 Tablespoons Shredded Coconut
- 1 Tablespoon Lime Juice
- 3 Tablespoons Soy Sauce
- 1 Teaspoon Honey
- Cut the cucumber julienne (thin slices lengthwise). Cut the spring onions into rings. Cut the sugar snaps into thin diagonal slices.
- Chop the cilantro, mint and red chili pepper.
- Mix the cucumber, spring onions, sugar snaps, bean sprouts, cilantro, mint, red chili pepper and shredded coconut in a bowl.
- Mix the lime juice, soy sauce and honey for the dressing (balance flavors to taste).