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How many eggs and potatoes can we eat in one week? Try these light and healthy salads.
Cooking for Passover can be a challenge. How many eggs and potatoes can we eat in one week?
To counteract this trend here are some salads that are downright good for you.
Sometimes with minimum effort one can present a dish that is a winner. This is one of them. It might take some exertion to get the cucumbers sliced right but it is worth the effort.
Dressing
Add all salad ingredients in a bowl and mix together.
In a bowl or jar, whisk or shake all of the dressing ingredients.
Dress the salad just before serving.
Wash English cucumber very well and cut in slices lengthwise. Use a peeler to obtain long strips.
Form a circle with the cucumber on your serving plate and spoon salad into the center. Decorate with celery leaves.
Serves 6
Preparation 20 minutes
Avocados are very healthy as they are chock full of good fats and other minerals. Many people avoid avocados due to their high fat content, but the fat in the avocados help you feel full longer. So forget the fat and dig into this avocado salad which is good for you! So simple, yet so delicious!
Creamy Avocado Dressing
In a large bowl mix all prepared ingredients. In another bowl mix all dressing ingredients and combine over avocado salad. Allow to sit a few minutes so tastes meld into a delicious combination. Serve on individual plates over a bed of lettuce.
Serves 6
Preparation 15 minutes.
This salad is a favorite for members of the family that favor bitter tastes as both greens are slightly bitter.
Place all torn greens in a large bowl; then in a small bowl whisk together the oil, vinegar, honey, ¼ teaspoon salt, and ? teaspoon pepper. Pour dressing over greens, and mix to coat. Garnish with halved green grapes.
Serves 6
Preparation 10 minutes
Apples go very well with this salad; it lends it a sweet taste thus allowing to omit the sugar.
In a medium skillet, heat 1 tablespoon of the oil over medium heat. Add the chicken breasts and cook until done, 5 to 10 minutes, stirring occasionally until nicely browned. Cut into strips.
In a large bowl, whisk together the lemon juice, garlic, the remaining 2 tablespoons of oil, salt, ginger to taste.
Line a platter with the lettuce, top with apple, chicken cut in strips, and toss the dressing over salad to coat. Garnish with sliced pecans.
Serves 6
Preparation: 15 minutes
The soft Bibb lettuce combines well with the tart radish, for a delectable crunchy salad, that is sure to please the crowds
Heat the oven to 350° F. On a rimmed baking sheet, toast the sliced almonds, tossing once, until golden, 6 to 7 minutes; let cool.
In a large bowl, whisk together the mayonnaise, lemon ¼ teaspoon salt, and ? teaspoon pepper. Add the lettuce, radishes, and toasted almonds. Toss to coat. Serve with your choice of meat and roasted potatoes.
Serves 6
Preparation time: 15 minutes
Potato salad is synonymous with Pesach; many recipes abound with this dish, as it is considered almost the ultimate comfort food. Considering that we eat so many potatoes over Pesach I decided to try to create a similar dish with sweet potatoes (considered a complex carbohydrate a healthier choice) and I added raw beets to enhance the fiber content of my dish. Beets are very popular in Russia, thus the name of this original dish.
Vinaigrette dressing
Blend everything in blender and make a dressing that will enhance every salad and last in the refrigerator the 8 days.
Directions for Salad
Peel and steam sweet potatoes for 15 minutes until soft but not mushy.
Peel and shred raw beets or use a mandolin and grate into long thin strips. Add sliced onions and diced avocados. Drizzle dressing over the mixture to coat all ingredients.
Serve as side dish to meat , poultry or fish.
Preparation 15 minutes
Serves 8-10
Variation – you can also cook the beets, cube them and combine with sweet potato ingredients.
Alternatively, you can prepare this dish with regular white or red potatoes.
A great Waldorf with avocado appetizer, perfect for elegant Yom Tov meals!
Cut avocados in half and scoop out and cube the flesh. Reserve the peels. Combine avocados, apple, and celery in a bowl.
Add a pinch of salt, pepper, oil and the lemon juice to the bowl and mix carefully. Spoon mixture into avocado peels and set on a lettuce leaf on individual plates.
Garnish with celery tops and drizzle with olive oil.
Preparation Time: 20 minutes
Serves 8
Even dessert can be a salad. After a heavy meal a light and refreshing fruit dessert will certainly be welcome.
Heat oven to 150°C.
Toast almonds in oven for 10 minutes, watching they should not burn allow cooling and then roughly chopping them.
Carefully remove the peel and rind from the citrus fruits.
Thinly slice the citrus fruit, horizontally.
Arrange the fruit on a serving platter, and top with the chopped almonds and dates. Alternatively serve in pretty dessert plates with a splash of orange juice.
Preparation 20 minutes
Serves 6
Happy Passover!