It's true. You don't need lettuce to make a salad, but you do need veggies! Check out these lettuce-less salads. I'm sure you'll find them a little more exciting than a bed of lettuce. Not that there's anything wrong with a bed of lettuce. Sometimes, you just want something a little different.
2 cups cooked rice
3/4 cup edamame, shelled and cooked as per package directions
1/3 cup carrot, shredded
1/3 avocado, pitted and thinly sliced (or as much you want)
1 tbsp sesame seeds, toasted
2 green onions, thinly sliced
1 tbsp pickled ginger, thinly shredded
3 sheets nori (paper-thin sheets of dried seaweed)
1 tbsp tamari
1 tbsp rice vinegar
1/2 tbsp granulated sugar
1-1.5 tsp wasabi
- In a small bowl, stir wasabi, rice vinegar, sugar and tamari. Set aside.
- Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or electric burner), holding it at opposite corners and moving it back and forth, until it turns bright green, 30 seconds to 1 minute. With scissors cut nori into thin 2-inch-long strips.
- Combine rice, nori and vegetables in a bowl.
- Add the dressing and mix everything to combine.
Grilled Corn Salad
Source: Simply Recipes (adapted)
4 ears of corn, do not shuck (or 2 1/2 cups frozen corn for the non-grill option)
1 large red bell pepper
1 5-inch, long zucchini, sliced in half lengthwise
1/2 cup chopped red onion
1/2 cup chopped cilantro
1 serrano chili pepper, seeded and minced (optional)
1 teaspoon ground cumin (best if you toast whole cumin seeds then grind)
2 Tbsp olive oil
2 Tbsp cider vinegar or lime juice
Salt and freshly ground pepper to taste
- Prepare your grill for high, direct heat. Oil the grill grates.
- Rub a little olive oil over the bell pepper.
- Place the corn (in their husks) and red bell pepper directly on the grill grates. (See their method for grilling corn-on-the-cob.) Cover the grill.
- Turn corn occasionally, so that every part of the husk is blackened.
- Turn the red bell pepper occasionally until the skin has blistered up all around it. This should take 15 to 20 minutes.
- For the last 5 minutes or so, rub olive oil over the zucchini pieces and place the zucchini pieces directly on the grill grate, cut side down.
- Turn them over after a few minutes when they have some nice grill marks on them. Let them cook for just a minute or two on the other side.
1a - no grill version
Alternatively, you can prepare the vegetables on the stove-top.
- Shuck the corn and use a knife to remove the kernels from the cobs.
- Coat the bottom of a large, sturdy relatively stick-free (can use cast iron) pan with a little olive oil. Heat the pan to high.
- Spread out the corn kernels on the pan. Don't stir them that much, just let them cook, stirring occasionally, until they start to toast.
- When they get a little browned, remove them from the pan to a bowl.
- Lay the zucchini pieces on the pan and brown on both sides, do not over cook, remove from pan.
- The bell pepper does not need to be cooked, it can just be seeded and chopped fine.
- Let the corn cool down for a few minutes and pull back the husks. Stand the corn husks vertically, tip facing down, in a large shallow bowl or baking dish. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob.
- Once the bell pepper has cooled a bit, remove the outer peel. Cut open the pepper, remove the seeds and stem. Chop the bell pepper into small pieces.
- Slice the slightly browned zucchini again lengthwise and chop into small pieces.
- Place grilled or toasted corn kernels, chopped bell pepper, chopped zucchini, red onion, cilantro, and serrano (if using) into a large bowl. Add the cumin, olive oil and vinegar or lime juice. Mix gently.
- Add salt and pepper to taste.
Mango Apple Salad with Sugared Lime Zest
I think that slicing the mangoes and apples makes it more fun to eat, but if you diced them you could eat more faster...That doesn't sound good, does it?
1/4 cup sugar
1/8 teaspoon salt
1 Granny Smith apple
- Grate zest from limes.
- Squeeze 2 teaspoons juice from 1 of the zested limes into a bowl.
- Process lime zest, sugar and salt in a food processor until zest is coarsely ground.
- Core apple, then cut in half and slice thinly.
- Add apple to lime juice, and toss.
- Peel mango; cut flesh away from pit and slice thinly.
- Arrange apple & mango on a serving platter or plates.
- Sprinkle with some of the sugared lime zest and serve remaining zest mixture on the side.
Avocado and Edamame Salad
Source: Joy the Baker
Serves: 4 large or 6 small servings
1 16-ounce bag frozen shelled edamame, thawed
1 clove garlic, minced
1 teaspoon grated fresh ginger
2 teaspoons honey
scant 1/4 cup seasoned rice wine vinegar
3 tablespoons olive oil
juice of 1 lime
pinch of salt and fresh cracked pepper
1/2 cup sliced green onion
3 tablespoons chopped fresh parsley
5 to 8 radishes, sliced
1 ripe avocado, sliced
- Bring about 4 cups of water to boil in a medium saucepan. Add edamame and boil for just a few minutes, until cooked through but still with a slight bite to them. Drain and allow to cool.
- In the meantime, make the dressing. In a small bowl, whisk together rice wine vinegar, oil, garlic, ginger, lime, and salt and pepper. Whisk together until completely incorporated. Set aside.
- In a medium bowl, combine cooled edamame, green onion, parsley, radishes, and a sprinkling of sesame seeds. Toss together. Add dressing to desired amount. It’s that easy!