One Bowl – Three Salads

I absolutely adore Jessica Gillespie’s food site Fork-Fed
One of her more recent posts had me curious – could I break out of my self imposed box and mix sweet and savory? The answer is, YES! Check out these three sweet and savory salads, made from a few of her favorite farmers’ market ingredients.

Cucumber & Watermelon Salad w/ Mint (Sweet)

Ingredients

Mint

Watermelon, Cherry Tomatoes, Cucumber, Goat Cheese

Full Ingredients

• 1/4c cucumber, sliced thin
• 1/2c of watermelon, cubed
• 1 tbsp crumbled goat cheese (or feta)
• 2-3 sprigs of mint
• Course Sea Salt
• Drizzle of balsamic vinegar

Combine cucumber and watermelon. Then toss with mint leaves that you have torn into pieces. Crumble the goat cheese over the salad and grind a bit of course sea salt over the top. For added tang, drizzle a small amount of balsamic vinegar or red wine vinegar over the salad. If you would like the salad to be sweet, add more watermelon. Perfect summer salad!

Cucumber & Watermelon Salad (Sweet)

Tah Dah!

Tomato & Cucumber Salad (Savory)

• 3-4 plumb cherry tomatoes, halved
• 1/4c cucumber, halved and sliced
• 2 thin slices of red onion, sliced and halved
• Drizzle of olive oil
• Sprig of mint for garnish

Gently half a few plumb cherry tomatoes. Remove the seeds and most of the juice and flatten the halves out gently with your fingers. Layer the tomato and cucumber halves until you use them all. Twist the slices of onion with your fingers until they are spiraled and place them around the stack any way you’d like. Have fun with it! Drizzle with olive oil and garnish with mint. Grind some course white or black pepper on top to your taste. Enjoy!

Tomato & Cucumber Salad

Warm Kale & Spirulina Salad (SOMETHING NEW)

• 4 large spirulina leaves
• 1/4c grated carrots
• 2 tbsp edamame, unshelled
• 2oz of prepared tempeh
• 1 clove of garlic, sliced

Asian Sesame Dressing

• 1/4 cup vegetable oil
• 2 tablespoons white wine vinegar
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 1/2 teaspoon sesame oil (from myrecipes.com)

Bring a pot of salt water to a boil over high heat. Prepare a large bowl of water with ice to cold shock the vegetables in after blanching. Set aside. Remove the stem from the kale by carefully slicing each half of the leaf away from the rough center.

Roll the leaves together, two at a time, and make thin slices across the roll until you reach the end. Do the same with the other two leaves. Put the sliced leaves in hot water and let them boil for 2-3 minutes. Remove the leaves and add them to the cold water for 5 minutes. Remove and pat them dry with a paper towel. Toss with carrots, sliced garlic, and edamame. Top with slices of the tempeh and top with the dressing! For a little added spice, try dried red chili pepper flakes.

Warm Kale & Spirulina Salad

Jessica Gillespie

Check out more of Jessica’s recipes @ fork-fed.tumblr.com