Salad Recipes from The Farm at San Benito


Salads are at the heart of The Farm's culinary philosophy as they utilize only fresh, raw ingredients plucked straight from the vegetable garden. As such their flavors and textures are pure and unadulterated; in addition, they contain all their natural living enzymes which are crucial catalysts for every bodily function.

My previous blog post about The Farm showcased some of their salads along with other mouthwatering and at the same time, healthy dishes.

As promised, here are some ideas for salads from The Farm. Their culinary experts recommend you use whatever you can source locally that is in season.


Romaine Hearts wrapped in Nori Sheets
6 servings / 68 cal per serving




INGREDIENTS



12 romaine hearts (2 pcs per serving)
2 nori sheets (1 sheet divided into 6 strips)

FOR DRESSING

6 romaine outer leaves 
1⁄4 cup pine nuts or pili nuts 
1⁄4 cup cashews, soaked 
1⁄2 tsp mustard 
1 tsp capers, rinsed 
1⁄2 tsp kelp powder 
1 tbsp apple cider vinegar 
1 tbsp lemon juice 
1 tsp honey 
1⁄2 tsp garlic 
1 tbsp olive oil 
1⁄4 cup water 
1 tsp sweet chili sauce
sea salt and black pepper

PULSE IN

1⁄4 cup chives, chopped 
1⁄4 cup basil, chopped
1⁄4 cup parsley, finely chopped 
1⁄4 cup shallots, finely chopped and soaked

FOR ASSEMBLY 

few spicy flax crackers

METHOD

Wrap the romaine hearts in nori sheets (a little water will keep the ends together).

For the dressing: process nuts, mustard, capers, kelp powder, apple cider vinegar, lemon juice, honey, garlic, 1 tbsp olive oil, water, sweet chili sauce and salt/pepper, until liquid. Pulse in the chives, basil, parsley and shallots, then add the romaine outer leaves at the end. Add a bit more olive oil, if required.

Serve the romaine wraps with the dipping sauce on a side.


Purple Vegetable Salad

4-6 servings / 54 cal per serving




INGREDIENTS

1 cup red cabbage, shredded 
1 red beet, julienned 
2 bell peppers, julienned 
1 red onion, julienned
1⁄2 red radish, sliced thinly into rounds 
2 cups watermelon, cut into cubes 
1⁄4 cup Thai basil leaves

FOR VINAIGRETTE
1⁄2 cup balsamic vinegar 
1⁄2 cup olive oil 
2 tbsp maple syrup 
1⁄2 tbsp salt

FOR ASSEMBLY 

Selection of garden greens 

METHOD

Mix the salad ingredients in a bowl and blend the vinaigrette ingredients in a blender. To serve, put the purple salad over a bed of salad greens, then drizzle the balsamic vinaigrette over.


Crispy Vegetable Salad with Almond Butter Sauce 
4-6 servings / 35 cal per serving




INGREDIENTS

1⁄2 red and 1⁄2 white cabbage, shredded 
1 carrot, julienned 
1⁄4 cup mint 
1⁄4 cup cilantro
2 cucumbers, cut in half, seeded and sliced 
2 tomatoes, sliced 
1⁄4 cup almonds, dehydrated and chopped

FOR ASSEMBLY

2 tbsp (per serving) almond butter sauce

METHOD 

Put all the salad ingredients in a bowl and mix. To serve, transfer to individual plates, and drizzle 2 tbsp of almond butter sauce over each.



Som Tam
4-6 servings / 35 cal per serving





INGREDIENTS



3 cups green papaya, cut into long thin juliennes 
1 or 2 long beans, cut into 3 cm pieces 
2 cloves garlic 
5–10 small green or red bird’s eye chilies
2 tbsp lime juice 
1 tbsp light soy sauce (substitute with fish sauce if you prefer) 
1 tsp palm sugar or honey 
3 tomatoes, sliced into segments 
1 tbsp jungle peanuts or cashews, roasted or raw 
1⁄2 cup carrots, shredded (optional)

FOR GARNISH

1⁄4 cup cashew nuts, chopped 
few sprigs cilantro

METHOD

Pound the garlic and chilies in a large mortar; add the long beans and pound again lightly. Add all the other ingredients and mix all by lightly mashing in the mortar. Do not make the ingredients mushy. When serving, top with cashews or almonds and fresh cilantro. If the salad is served as a course by itself, it may be accompanied with a selection of sliced vegetables such as cabbage, long beans, cucumbers, and lettuce.

Enjoy :)

7 comments:

  1. Mmmm... I think i am goin to try this... ;-)

    Greetings from The Netherlands!

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  2. The salads all looked good. We have organic stores here but not sure if they would have all the ingredients but I bet they would. Everything must really be relaxing and healthy at the Farm at San Benito, It is nice to hear from you and the fact that you share your experiences with us. Thank you. I for one enjoy it. Take care and be in top condition when you go home.

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  3. My dear wife, being a vegetarian, will love these recipes. But they look way too healthy for me! ;-)
    You are what you eat, they say, and I think these foods are a terrific and tasty way to help your body carry out its many functions.

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  4. I'm a big salad fan...they all looked so intriguing and I bet they all taste so good too. Healthy living really is something we should all promote...thanks for sharing...:) A new follower!


    xx!

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  5. I would be thankful for any one of these salads. Happy Thanksgiving Lea, where ever you are.

    ReplyDelete