Avocado and Oranges Salad with Fennel Fronds

Fronds are those cute frilly light green leafy things attached to the stalks that grow out of a fennel bulb. They look like fresh dill, and they have a light taste similar to aniseeds. I grow fennels in my garden especially for these, I add this to spinach or chard to make the Greek kaltzunias (little small pies) and to attract butterflies in my garden. If you buy fennel with these, don’t throw these away and if you do not need them at the moment, freeze them! If you do not get them, then replace them with tinny fennel bulb slices.

The origin of fennel and orange salad is not completely known, but it may have its roots in the Arab world and come to Europe after the invasions of Spain and. The orange salad was created as a poor dish (wild fennel can be found at the border of many roads) and it doesn’t require cooking. Today, the fennel and orange salad is known all over the world and it is served as an appetizer/salad or as a final dish after an important meal.

I love to collect fennel fronds if traveling in Greece in Early spring, the same period as oranges get ripe.

In this recipe I completed the ingredients with avocado for its soft texture and the taste which combines well with citrus, In addition a roasted pine nuts give a welcome crunchy texture.

For the dressing I opted for some white balsamic vinegar flavoured with honey and Dijon mustard.

Avocado and Oranges Salad with Fennel Fronds

  • Servings: 4
  • Difficulty: easy
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  • Green salad leaves to cover the bottom and the sides of the serving bowl, washed
  • 2 ripe but firm avocados (reserve some slices for decoration drizzled with lemon juice)
  • 1 tablespoon lemon juice
  • 2 oranges peeled and diced (make a few slices and reserve for decoration)
  • 2-4 tablespoons fennel fronds, chopped (reserve some for the topping)
  • 2-4 tablespoons green onions slices (reserve some for the topping)


  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 4 tablespoons olive oil
  • 2 teaspoons honey
  • Salt and pepper to taste


  • Reserved herbs
  • 2 tablespoons pine nuts, lightly roasted


  1. Arrange the green salad in the bowl.
  2. Peel and slice the first avocado, place then in another bowl and sprinkle with the lemon juice and toss well with your hands. Peel and slice the second avocado add this to the first and gently again toss them together.
  3. Add the other ingredients for the salad over the avocados.
  4. Combine well the ingredients for the dressing.
  5. Pour the dressing over the salad and very gently toss them together.
  6. Place the mixture over the arranged salad leaves, decorate with the reserved avocado and orange slices and sprinkle with the herbs and the pine nuts

Autor: https://artandkitchen.wordpress.com/

Day 17: Stay at Home or In the Garden: Green Bean Salad with Red Onion and Olives

We prepared this recipe by Papa D  for the first time long time ago during for our annual cooking games (for South Afrika).

This easy, quick and simple recip turned very popular in my family, because it is well balanced in flavours, the red onion gives a special touch and it looks always beautiful.

Green Bean Salad with Red Onion and Olives

  • Servings: 4
  • Difficulty: easy
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  • 250 g green beans, washed and trimmed
  • 1/2 medium red onion, diced (alternative white sweet onion)
  • 1/2 cup olives, sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste


  1. Boil bean in salted water until just tender.
  2. In the meanwhile, in a small bowl prepare the other ingredients.
  3. Drain bean, add the other ingredients, season with salt and pepper, stir and cover immediately.
  4. Let rest for 10 minutes.
  5. Transfer the beans in a serving bowl.

Autor: https://artandkitchen.wordpress.com/

Day 6: Stay at Home or In the Garden: Bowl of Spring

The weather feels really like spring or almost summer.  The garden is already rich of edible flowers and if you have the opportunity, then put spring into your salad with flowers you can eat.

The thought of eating flowers didn’t seem to be fair (they are to beautiful), but many of these little cute flowers have its own unique taste and they make your salad more attractive.

This greens salad had been enrichted with: leaf celery (Apium graveolens var. secalinum), primrose flowers (primula vulgaris), rosemary flowers (Rosmarinus officinalis) and cuckooflower (cardamine pratensis).

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Lotus Onions

Cooking is fun form e and trying to get special results and good looking, makes me feel happy and finding the way to serve stunning food let me feel enthusiastic.

WOW! Such cute flowers, so good and so easy to prepare! This is one great technique which I was looking for!

We enjoyed these impressive onions as side dish to grilled meat, but as an addition to a salad, they would be perfect as well.

Note: baking time may be different according to size of the onions. For big onions you should increase the baking time  or the temperature of the step “6”. Mine were medium sized (about 7 cm wide).

These “Lotus Onions” may be served hot or cold, I think they would be great also to cheese-raclette!

Lotus Onions

  • Servings: 2-4
  • Difficulty: easy
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You need:

  • 2- 4 onions, red, yellow or white, if possible a sweet kind
  • 4 tablespoons olive oil
  • 2 teaspoon Worcestershire sauce
  • Fine salt
  • 2-4 teaspoons Sesame seeds


  1. Cut the bottom root off the onion off but just enough to keep it from rolling around and peel the onion.
  2. Carefully make four vertical cuts making 8 wedges but keep the bottom intact. Be very careful not to cut through.
  3. In a small bowl, combine olive oil, Worcestershire sauce and salt. Place the onion in the bowl and turn from time to time letting the liquid get into the core of the onion.
  4. Preheat oven to 200°C/400°F (this would work to 180°C/350°F in a fan forced oven as well) .
  5. Arrange onions root end down in to you baking dish and spoon remaining marinade into the onions.
  6. Bake covered for 20 minutes, remove the cover reduce heat to 180°C/350°C and bake for other 20 minutes or done.
  7. In the meantime, roast dry (without oil) the sesame seeds in a non-stick skillet.
  8. Rearrange onions on a serving dish so that their petals open, and drizzle with the juices from the pan.
  9. Sprinkle the centre of the onion with the roasted sesame seed.

Author: https://artandkitchen.wordpress.com


Zucchini and Carrot Salad

This very aromatic salad will be a perfect addition to a grill party or simply as side dish.

I’ve found this recipe in an Austrian (GuteKüche.at) site and after adapting it to the herbs of my garden and serving this for dinner along with grilled lamb I found that this is so delicious that I’m glad to share this with my cooking friends.

You may adjust the list of the fresh herbs according to what I have on hand, but parsley and mustard are a must in order to keep the main characteristic of this recipe. To this recipes you may also add other roots (beet root, parsnip, turnips, radish and celeriac) but also grated apples would fit perfectly!


Zucchini and Carrot Salad

  • Servings: 4
  • Difficulty: easy
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You need:

  • 1-2 eggs, hard boiled

4 cups of shredded roots (adapt quantity to taste); I only used carrots and zucchini

  • 2 cups carrots, peeled and shredded
  • 2 cups zucchini, shredded
  • beet root, peeled and shredded (to taste)
  • parsnip, peeled and shredded (to taste)
  • turnips, peeled and shredded (to taste)
  • radish, shredded (to taste)
  • celeriac, peeled and shredded (to taste)


  • 1 tablespoon fresh chives, chopped
  • 1 green onion, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 2 teaspoons fresh basil, chopped
  • 2 tablespoon fresh marjoram, chopped
  • 1/2 teaspoon fresh thyme, chopped


  • 3-4 tablespoons vegetal oil
  • 1-2 tablespoon white vinegar
  • 1 tablespoon mustard (Dijon kind)
  • White pepper, to taste
  • Salt, to taste


  1. First of all prepare all the ingredients: peel and shred the carrots, shred zucchini and chop all the herbs
  2. In small bowl combine oil, vinegar, mustard and pepper. Reserve the salt for later.
  3. Slice the egg(s).
  4. Combine the vegetables with the herbs and toss well.
  5. About 15 minutes before serving add the prepared dressing and toss well again.
  6. Add the salt (if needed, I did not need this) only before serving.
  7. Top with the sliced egg and serve.

Autor: https://artandkitchen.wordpress.com/

Vegetables Potpourri with Preserved Lemon Dressing

It’s always a big advantage havening at home many delicious ingredients ready to be used for surprising good preparation as this salad or side dish with a preserved lemon dressing. I know that this can be hardly be found in your shop, but you can easily prepare some or better than nothing for this recipe use simply a mixture of lemon juice, lemon zest and salt.

For the preparation I used the ingredients listed below, but you can use any vegetables who would fit to be roasted in the oven. I served the dish warmfebeta from the oven, but it can be served lukewarm or cold as salad as well.

Suggestion: prepare more dressing and serve it with grilled chicken breasts.

For the recipe for preserved lemons click HERE

Vegetables Potpourri with Preserved Lemon Dressing

  • Servings: 3-6
  • Difficulty: easy
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You need


  • 1000 small potatoes, peeled (I used yellow and purple ones)
  • 2 small zucchini, sliced
  • 2 red peppers, seed and stem removed, sliced
  • 3 carrots, peeled and sliced
  • 2 tablespoons olive oil
  • Salt to taste


  • 1 small preserved lemon (about 80 g)
  • 5 tablespoons olive oil
  • 5 tablespoons water
  • 1 tablespoon grated fresh ginger
  • 4 tablespoons chopped coriander or parsley
  • Pepper to taste


  1. Preheat the oven to 200°C/400°F.
  2. Combine all the vegetables and oil in a big bowl, toss to coat with the oil well.
  3. Arrange vegetables in an oven proof mold.
  4. Bake at 200°C/400°F for about 30 minutes until all vegetables are done.
  5. While the vegetables are in the oven combine all the ingredients for dressing in a blender and blend until smooth.
  6. Serve the vegetables warm, lukewarm or cold with the dressing.

Autor: https://artandkitchen.wordpress.com/

Thai Roasted Eggplant Salad with Shrimp


Eggplant roasted salad is a wonderful specialty which rarely is served in restaurants and seems disappear in front of more popular dishes as Pad Thai and so on.

In the villages food is still prepared on small clay ovens where eggplants, peppers and other veggies can be roasted and the used for further preparations.

Today we planned to grill our meat in the chimney over wood charcoal a great opportunity to roast our veggies. It’s not the first time we prepare the veggies over the fire, but it was the first time I used them for Thai recipes. And wow! How unexpected delicious was this salad! A real gem!

Thai Roasted Eggplant Salad with Shrimp

  • Servings: 3-4
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/ Thai-Roasted-Eggplant-Salad-with-Shrimp

You need:

  • 1 big eggplant (about 250 g), if possible the long kind
  • 1 red pepper, optional
  • 200 g shrimps
  • 1 shallot, thinly sliced
  • 3 tablespoons fresh lime juice
  • 3 tablespoons fish sauce, alternative light soy sauce
  • 1/2 tablespoon palm sugar, alternative brown sugar
  • 1 fresh, chili if possible bird’s eye chili
  • 1/2 green mango or 1 apple, peeled cut into thin wedges, optional
  • 2 tablespoon thick coconut milk, optional
  • 1 tablespoon grinded dried shrimp, alternative dry roasted coconut flakes


  1. Roast the eggplant and the pepper over hot charcoals turning from time to time until the skin are completely roasted. If you don’t have this possibility, you can broil them in the oven, flipping from time to time. Remove from heat and set aside covered to cool down. When they are cooled enough but still warm, remove the skin. Set aside.
  2. In the meantime heat little water and boil and cook the shrimps for 2-3 minutes until they turn pink. Drain, remove the skin (except of the tail) and set aside.
  3. Combine lime juice, fish sauce, sugar and chili. Stir to dissolve the sugar.
  4. Dice eggplant and peppers, prepare the shallot and peel and slice apple.
  5. In a bowl combine eggplant, peppers, shallot, apple and shrimps. Pour sauce over this and toss gently. Transfer to a serving plate.

Top with coconut milk, sprinkle with dried shrimps and serve immediately.

Tropical Chicken Salad


A refreshing and healthy low sodium salad. I love this dressing very much and I’ve prepared this many times (usually without passion fruit because I don’t have these always on hand) and I got a lot of good comments. Sometimes I top this with salted caramelized chopped walnuts.

I hope this Bahamian recipe will inspire you to prepare a tropical salad soon as this is wonderful way to enjoy summer dishes reducing calories but not taste; a real explosion of flavors!

Tropical Chicken Salad

  • Servings: 2-3
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

You need:

Tropical-Chicken-Salad-1 Salad:

  • 1 cup meat, grilled/BBQ, deboned, skinless and cut into bite sizes
  • 1 pinch allspice
  • 2 cups white cabbage or lettuce, sliced
  • 1 mango, peeled and dices
  • 1 cup diced tomatoes,


  • 1/2 passion fruit, inner content of the fruit (if you don’t have this, don’t worry)
  • 1 lime juice
  • 1 teaspoon dried thyme or to teaspoons fresh chopped thyme (variation fresh cilantro leaves)
  • 1 garlic clove, chopped
  • 1-2 teaspoons honey
  • 1 tablespoon rum, optional
  • 4 tablespoon oil (I used olive oil)
  • Dried chili flakes, to taste
  • Pepper, to taste


  1. Toss chicken meat with allspice.
  2. On a serving dish layer cabbage, tomatoes, mango and top with chicken.
  3. In a small bowl combine all the ingredients for the dressing, season or adjust to you taste.

Pour dressing over salad and serve.

Carrot and Raisin Salad with a Twist


This Bahamian salad should make 4 portions, but it was so delicious that yesterday I ate this alone with my son and we did not let any leftovers. It’s one of the best carrot salad I’ve ever tried!

The result is an exquisite exotic salad we loved very much and I will prepare soon for all of us…. doubling the quantity!

Carrot and Raisin Salad with a Twist

  • Servings: 2-4
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/  Carrot-and-Raisin-Salad-with-a-Twist

You need:

  • 2 cups carrots, peeled and grated
  • 1/2 cup raisins
  • 1/2 cup cashew
  • 2 tablespoon dried coconut flakes
  • 2 tablespoons white rum, or to taste
  • Oil
  • White vinegar (I used white balsamic vinegar)
  • Pepper
  • Salad leaves to serve


  1. Grate the carrots.
  2. Dry roast the cashews, set aside.
  3. Dry roast the coconut flakes until light browned.
  4. Combine carrots, raisins, cashew and coconut but reverse little coconut and cashew for decoration.
  5. Season with rum, oil, vinegar and pepper to taste.
  6. Spoon over salad leaves (single plates or in a bowl) top with reserved cashew and coconut!

Spring Celebration Salad


Celebrate spring going out and collecting edible flower, herbs and arranging them to prepare a salad!

I love wild food and I prepare often wonderful dishes with this, but recommend you to use ONLY what you know and you are sure it’s edible!

This dish composition started in my mind a few days ago as I discovered how wonderful roasted cherries… and I are still have some in the freezer! The new cherries season is approaching it’s a must use what I’ve stored from last year.

Bitter cress! Actually a lot of hairy bitter cress is growing in my garden. Long time ago a Chinese friend saw in this in my garden and he said that in China they have to “buy” it … and here is a weed! Well, not today, today this came on our dish and, yum, how good it is!

Flowers? Primroses, I already used them as decoration (see https://artandkitchen.wordpress.com/2015/03/27/white-muffins-with-candied-flowers/) and rosemary flowers, the light sweet and spicy taste was perfect for this salad!

In the center of the ingredient I placed a light camembert cheese (20% fat); refreshing and not too fat!

Spring Celebration Salad

  • Servings: 3-6
  • Difficulty: medium
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by  https://artandkitchen.wordpress.com/


You need

  • 150 g frozen cherries, already pitted (you can use more)
  • 1 pinch pepper
  • 5 tablespoons white balsamic vinegar, to taste
  • 1 piece Camembert cheese, if possible a light king (about 200 g)
  • Hairy bittercress, to taste (substitute any cress or arugula)
  • Edible flowers: primroses and rosemary flowers or other flowers (if you don’t get some you can add for the color for examples sliced yellow cherry tomatoes)
  • 2 small pears
  • 8 tablespoons olive oil, to taste
  • Salt and pepper, to taste


  1. Place frozen cherries in one layer on a baking tray add a pinch or pepper and bake them at 250°C until juice reach a syrupy consistence.
  2. Place cherries in a small bowl for further use and dissolve the cherry syrup with the balsamic vinegar, sieve and set aside
  3. Wash gently the herbs and set aside.
  4. Place the cheese in the center of a serving dish.
  5. Peel and slice the pear (I dipped the slices in very light salted water to prevent browning) and arrange them on the plate
  6. Arrange herbs and flowers as well; I reserved some rosemary flowers
  7. Decorate the cheese with roasted cherries.
  8. Now you have cheese, pear, herbs, flowers and cherries on the plate. To finish drizzle the cheese with a few spoons of the prepared vinegar and some olive oil. Season with salt and pepper.
  9. Serve with the additional vinegar, olive oil, salt and pepper… so that everybody can add this when the need. Enjoy with bread!

Note: I used salt and pepper with dry flowers, it was a delish!

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