In this episode of Salads Don’t Have To Be Boring: I bring you… dun dun dun:
Plum + Halloumi Arugula Salad with Basil chimi churri . Bruh bruh bruh. This was so gooooood. I can’t wait for y’all to try this honestly. Cause you’ll be like, boring salads WHO? for real man…y’all will bring the flavors with this one! Try it out I hope y’all love it details and recipe for my basil chimichurri below #thedailykale
Salad details: Arugula, halloumi, plum, avocado, hemp seeds, watermelon radish, walnuts, pistachios and basil chimichurri.
1/2 cup fresh basil
1/4 cup fresh parsley
1 clove garlic
3 tbsp olive oil
2 tsp apple cider vinegar
Salt and pepper (to taste)
Pinch of dried oregano
Blend everything together. Add about 1 tsp water if needed to thin out. Enjoy !
This is dedicated to the one I love :
Green Curry Sauce
I spent one too many years never knowing the delicious magic in which green curry is.
But thanks to a spontaneous order at a Thai restaurant about 7 years ago…. I learned.
I learned that I had wasted a whole bunch of happy taste bud possibilities. SO I wanted to come up with my own sauce version of it, so I could not only enjoy it in it’s natural form, but also as a dip and or drizzled on sooooo many things! I can’t wait for y’all to make my sauce and enjoy it as much as we did. It is SO flavorful it’s crazy. My recipe below!
Tag me on IG when ya make it!
Details of these lettuce cups : Marinated Shrimp, mango, jalapeño, cabbage, bell pepper, scallions and the magic: green curry sauce.
Green curry sauce
Heat oil in a pan.
Sauté onion and garlic until fragrant.
Then add in the green curry paste, tamari, ginger powder, salt and sugar and stir.
Add in the coconut milk and stir, continue to cook on a low heat for a few minutes.
Set aside and let cool.
Once the mixture has cooled add to a blender.
Then add all of the rest of the ingredients and blend until smooth and creamy.
Notes! Well, not really a note but- ’m gonna warn ya now- when you taste this- OMG. It is suchhhhh a powerhouse of flavors, I was so in love!
Stir all ingredients together in a bowl (except for shrimp).
Add in your thawed shrimp and marinate for 15 minutes minimum.
Sauté in a pan until cooked.
Place in a lettuce cups and add in mango, purple cabbage, bell pepper, green curry sauce, jalapeños, and scallions! Enjoy alllllll the flavors!
I have tried this with Tofu and Chicken as well and they were all delicious!
Notes Double ingredients for 1 package of Tofu, 10 shrimp or 1 lb of chicken
Have you ever tried something that you absolutely thought sounded strange- but then when you tasted it, it was a beautiful flavor explosion?
I do believe it!
So while you (and my boyfriend) may think this sounds strange, you might be pleasantly surprised! These flavors together were so good- I got soooo excited to share this with y'all !
It's also just a really beautiful combination of colors and I love looking at it. I hope you do too!
Okay y'all, let me get right to it.
You will need one batch of avocado crema (you won't use all of it for this, you'll have some left over, but you'll be so happy you do!
Drizzle it on tacos, dip chips in it, you really can't go wrong with this crema, I love making it- and most importantly eating it!)
And then slices of watermelon. I cut my in rectangle shapes for this to give it a handheld 'toast' feel.
(Makes 4 Slices)
Place all ingredients together in a blender and blend until creamy and smooth.
It’s just soooooooo good.