Burnaby Community Kitchens

Yummy!  Feta, mint & avocado are the perfect tangy, creamy, and fresh counterpoints to the juicy watermelon. Ingredients  Dressing ⦁ 2 tablespoons ⦁ extra-virgin olive oil ⦁ 3 tablespoons lime juice ⦁ ½ garlic clove, minced ⦁ ¼ teaspoon ⦁ sea salt For the salad ⦁ 5 cups cubed watermelon ⦁ 1 heaping cup diced English cucumber ⦁ ¼ cup thinly sliced red onions ⦁ ⅓ cup ⦁ crumbled feta cheese ⦁ 1 avocado, cubed ⦁ ⅓ cup torn mint or basil leaves ⦁ ½ jalapeño or serrano pepper, thinly sliced, optional Sea salt Instructions 0. Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic and salt.  Alternatively, you can put ingredients into a lidded jar, and shake well. 0. Arrange the watermelon, cucumber, and red onions on a large plate or platter. Drizzle with half the dressing. Top with the feta, avocado, mint, and serrano pepper, if using, and drizzle with remaining dressing. Season to taste and serve.  Enjoy! w...

 Tsukenmono Salad  This Japanese-Canadian recipe is from the book From the Sea and Shore.  You can vary the vegetables based on what you have available.  

 Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit.   Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar.  Shake and mix well. Combine vegetables and fresh herbs in a bowl.  Drizzle ½ cup of dressing and mix.  Taste and add more dressing if necessary. Place salad onto a place.  Sprinkle peanuts and shallots on top. Enjoy!

 Strawberry Feta and Mint Salad serves 10-12 This salad is super refreshing and the perfect balance between savory and sweet…the sweet honey homemade dressing is absolutely delicious!  INGREDIENTS WHITE BALSAMIC VINAIGRETTE INGREDIENTS ⦁ 1/2 cup white balsamic vinegar (or other vinegar of your choice)  ⦁ 1/2 cup extra virgin olive oil - light flavor ⦁ 2 tablespoons of honey ⦁ 1 teaspoon salt ⦁ 1 teaspoon pepper ⦁ 2 garlic cloves ⦁ 1 shallot SALAD INGREDIENTS ⦁ 5 ounces spring salad mix (one container) or lettuce of your choice, cut into bite-sized pieces  4-5 sage leaves, julienned (optional) ⦁ 5-6 mint leaves, julienned ⦁ fresh strawberries, sliced (8-10 strawberries) ⦁ 1 medium red onion (1 cup thinly sliced) ⦁ 5 ounces crumbled feta cheese ⦁ 1 cup of chopped walnuts INSTRUCTIONS salad dressing STEPS 1. Make the vinaigrette by adding the vinaigrette ingredients into a blender. 2. Mix for 30-45 seconds until fully emulsified.  Or,...

  Watermelon Greek Salad 4 servings Get Recipe Here’s a refreshing salad that will make you think of sunny days! Ingredients 3 cups kale, chopped fine 2 cups watermelon, diced and seeded 2 cups English cucumber, peeled and diced 1/2 cup red onion, finely diced   1/2 cup kalamata olives, cut in halves 1/4 cup extra virgin olive oil 2 tbsp balsamic vinegar 1 tsp garlic, minced 1 tbsp fresh mint, chopped Ground pepper to taste 1/2 cup feta cheese crumbled Directions: In a large bowl, add kale, watermelon, cucumber, onion and olives.   In a small bowl, whisk oil, vinegar, garlic, mint and pepper.   Pour dressing over salad and toss thoroughly. Top with feta cheese.    Enjoy!       Source: Half Your Plate

  Ensaladang Mangga (Green Mango Salad) Get Recipe This Filipino Mango Salad (Ensaladang Mangga) combines sweet, sour, and salty fresh flavors from mangoes, tomatoes, onions, lime juice and bagoong (fermented condiment). It also pairs well with grilled meats and seafood so it’s a great summer side dish! Ingredients 2 mangoes, 1 semi-ripe or green and one ripe or sweet, peeled and diced 1/2 red onion, diced 2 plum tomatoes, seeded and diced 1 teaspoon bagoong alamang (sauteed shrimp paste), or to taste 1-2 tablespoons freshly squeezed lime juice, or to taste 2 scallions or green onions, sliced thinly for garnish (optional) 3 tablespoons chopped fresh cilantro, for garnish (optional) 1 salty egg (optional) Instructions In a medium-size bowl (big enough to accommodate all ingredients) that would also serve as a serving bowl, mix the mangoes, red onion, tomatoes, and bagoong alamang (if using). Pour in the lime juice and give it a stir to make sure everything is coated with the juice. ...

  Japanese Carrot Ginger Salad Dressing yield: 2 cups Get Recipe This is like the yummy dressing that you get at many Japanese restaurants. INGREDIENTS 7 ounces carrots (peeled and chopped )- about 3 medium carrots 4 ounces onion (peeled and finely chopped) – about 1 2 tablespoons ginger (peeled and finely chopped) 1 tablespoon granulated sugar 1/4 cup soy sauce 1/2 cup rice vinegar 1/2 teaspoon salt 3/4 cup organic canola or vegetable oil HOW TO MAKE JAPANESE CARROT GINGER SALAD DRESSING You will need a blender to make this salad dressing. Add all the ingredients, except for the oil, in the blender and press start. Blend until the texture is smooth. While keeping the blender on, slowly add the oil so that it emulsifies (blends) with the other ingredients. It’s important to do it slowly otherwise the oil can separate and ruin the dressing, so take your time for this step! Do a taste test and if you think it needs adjusting, add a little mor...

  Basic vinaigrette salad dressing yield: ¾ cup Get Recipe INGREDIENTS ½ cup extra-virgin olive oil 3 tablespoons vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar, rice vinegar) 1 tablespoon Dijon mustard 1 tablespoon maple syrup or honey 2 medium cloves garlic, pressed or minced ¼ teaspoon fine sea salt, to taste Freshly ground black pepper, to taste   METHOD Put all ingredients into a jar with a tightfitting lid and shake well.   Enjoy over your green salads!  Refrigerate any leftover dressing.            

Christina found this healthy salad that happens to mesh with the Mediterranean diet. printer-friendly recipe Ingredients 2 large potatoes 2 eggs 1 teaspoon salt 1 large ripe tomato, sliced into wedges 1 red pepper, cut into thin strips ½ small purple onion, halved and sliced thin 1 teaspoons capers, drained and rinsed (optional) 8 black olives 1 can tuna (5-7 ounces), drained 4 tablespoons extra virgin olive oil 2 tablespoons sherry vinegar (If you don't have sherry vinegar you can use white vinegar) Salt and pepper to taste Instructions Cook the potatoes : To maintain maximum consistency, vitamins, and flavor, you must cook the potatoes with the skin on. In a medium saucepan, add potatoes and enough water to cover potatoes by 1 inch. Add 1/2 teaspoon of salt. Bring to a boil and continue on a low boil until potatoes are just beginning to get soft. Remove from heat and let cool. Peel potatoes once they are cool enough. Quarter potatoes. Hard boil the eggs : In a medium saucepan, ad...

printer-friendly recipe   Ingredients:   1/2 cup olive oil 3 tbsp red wine vinegar 2-3 garlic cloves, minced 1 tsp anchovy paste (optional) 1 tsp dried oregano leaves 18 oz (510g pkg) romaine hearts or 1 large head romaine lettuce 1/2 red onion 1 small english cucumber 1 pint cherry or grape tomatoes 1/2 cup kalamata olives 1/2 cup shredded fresh mint 8 oz (250g) feta cheese toasted pita crisps (optional)   Directions   for dressing, in a medium-sized bowl, whisk oil with vinegar, 2 garlic cloves, anchovy paste and oregano until evenly mixed. Taste and add remaining garlic clove if you wish  tear romaine lettuce into bite-sized pieces and place in a large bowl with onion. Slice cucumber in half lengthwise, then thinly slice. Cut tomatoes in half. Pit olives and slice in half (or buy pitted olives). Add cucumber, tomatoes, olives and mint to romaine lettuce. Stir dressing, then pour three-quarters overtop, and toss to evenly mix. Taste and add remaining dressing,...

This is the easiest dressing to make.  Conveniently, you can use whatever oil, sour ingredients and sweetener you have in your cupboard.  The variations are endless.  You can scale up or down easily by varying the measuring vessel.   It can be used to greens, tofu, noodles, beans, yams, or poke bowls. Ingredients: 3 spoons oil  2 spoons vinegar 1 spoon sweetener Shake in small lidded jar or whisk in a small bowl. Enjoy with many foods! Oil options: Sour options: Sweetener options: vegetable oil white vinegar white or brown sugar sesame oil balsamic vinegar honey sour cream fresh lemon juice maple syrup mayonnaise fresh lime juice sugar substitute warmed up bacon fat rice vinegar agave Other variations: Add a bit of mustard to change the flavour and to emulsify your dressing and make it thicker. Feel free to vary the flavour with the addition of herbs and spices. ...