I have discovered a new way to make salads and I’m really loving it. All you have to do is to prepare your favourite salad ingredients and layer them in a mason jar. You should start by placing harder ingredients such as beans or carrots in the lower layer, meat or seafood in the middle layer and softer items such as tomatoes or lettuce leaves on top. The possibilities are endless. So I now make these salads to take to work. They are quick to make, look yum and are very tasty as well.
1/4 Cup Cooked Chickpeas
1 Can of Tuna Chunks (In oil or water)
4-5 Lettuce Leaves
1/4 Tsp Ground Pepper
1/4 Tsp Salt
1 Tbsp White Vinegar
1 Tbsp Olive Oil
1) Slice the cucumber and tomatoes in circles and grate or julienne the carrot.
2) Drain the tuna from the can to remove any liquid.
3) Wash and dry the lettuce leaves using kitchen towel and break into bite size pieces.
4) To assemble the salad, simple layer the ingredients in a mason jar. Starting with the chickpeas, followed by cucumber, carrot, tuna, tomatoes and lastly the lettuce leaves.
5) Mix all the ingredients together for the dressing in a small bowl and transfer to a ziplock bag. I usually use the smallest zip lock bag which is the snack one for it. Fold the ziplock bad and place it on top of the lettuce leaves. Close the jar. This salad can be stored like this in the fridge for upto 5 days.
6) Before eating, simply shake the jar and empty the contents on a plate after you removed the dressing bag. Season with the dressing according to your taste and enjoy.
Tip: Since this salad can keep for so long in the fridge, you pick a day of the week such as Sunday and prepare a batch on them in 1 go. I suggest making 2-3 different types of salad. That way you have a salad ready to take to work or just to enjoy at home without the hassle of the preparation.
My favourite Japanese dish has to be Teppanyaki. I usually go to this very nice place at the mall, near my home where they cook it right in front of you. It’s really easy to make and delicious too.
300g Lamb or Beef
2-3 Garlic Cloves
1 Tbsp Dark Soya Sauce
1 1/2 Tbsp Light Soya Sauce
1 Tsp Ground Pepper
1 Tsp Macademia Oil
Spring Onion for Garnishing
1) Slice the meat into thin strips. Season with a bit of pepper and salt.
2) Chop the cabbage into medium size chunks, grate the carrot, slice the onion and chop the garlic into small pieces.
3) Heat the oil in a frying pan, with the heat on medium high and add the meat. Saute for a couple of minutes.
4) Add the onions and garlic and stir fry for another 2 minutes.
5) Then add the vegetables and soya sauces. Keep stirring all the while to avoid it from burning. Remove from heat and garnish with chopped spring onions before serving
Tip: I have used the vegetables that I had at home, but you can use any other vegetables that you like in your stir fry such as broccoli, snow peas or bell peppers. Just have to make sure that you don’t overcook the vegetables at the end as we want them to be still a bit crunchy. You can also use chicken or tofu as a replacement for the meat in this dish.
Today I was feeling a bit lazy to cook. I just came back last week from Mauritius, where I was born and brought up. I brought back some smoked marlin with me, which happens to be one of my favorites. So I made a salad with it and whatever was in the fridge. The end result was very delicious and I managed to finish it all by myself! Now I’ve used corn, which is not recommended for the diet unless it’s a small portion of it so be mindful when making your salad not to go overboard with it and I suggest having corn for just 1 or 2 meals max during a week.
150g Smoked Marlin
1/4 Cup Cooked Corn Kernels
4-5 Baby Tomatoes
1/4 Cup Olives (Pitted)
2-3 Cabbage Leaves
Lemon slice for garnish
Salt and Pepper
1 tbsp olive oil
Juice of 1 lemon
1 tsp Light Soya Sauce (optional)
Dash of Tabasco (optional)
1. Slice the cucumber thinly and cut the baby tomatoes into quarters
2. Separate the lettuce leaves into smaller pieces and shred the cabbage leaves
3. To prepare the dressing, mix olive oil, lemon juice, soya sauce and tabasco if used in a bowl. Season with salt and pepper to taste. I usually use about 1/2 teaspoon of each.
4. To serve, arrange the ingredients, starting with the lettuce, followed by cabbage, corn, cucumber, olives and baby tomatoes. Top it with the smoked marlin. Add the lemon slice as garnish and drizzle with the dressing. Your salad in now ready for serving
Tip: The secret to making this salad look pretty is to arrange the ingredients randomly. This salad will keep well in the refrigerator for few days, just add the dressing before serving otherwise it will become soggy. Another great way of storing it would be in layers in a mason jar to take to work.
It’s the first day of my 4 Hour Body diet by Tim Ferris and I’ve decided to test a few recipes so that I can choose our favorites. It’s not simple as I’m a big foodie and I love to eat. To make things more interesting, I have a sweet tooth and this diet hardly has any sweet options available. I’m so looking forward to cheat day! So while doing some research online, I came across this salad. It looked so good. So here is my version of this French classic salad minus the potatoes of course!
1 Can of Tuna In Water (Drained)
1 Hard Boiled Egg
1/4 Cup Olives
2-3 Baby Tomatoes
1/2 Cup Green Beans
Few Salad Leaves
1 Garlic Clove (Minced)
2 Tbsp Olive Oil
1 Tbsp Lemon Juice
1 Tsp Dijon Mustard
1 Tsp Minced Fresh Basil
Salt and Pepper to taste
1. Whisk all the ingredients for the dressing together in a bowl and set aside.
2. Slice the cucumber, halve the green beans and cut the baby tomato in quarters.
3. Put some water to boil in a saucepan. In the meantime fill a bowl with water and add ice cubes to make an ice bath for the green beans. Once the water is boiling, add the green beans and cook for a few minutes. Be careful not to overdo it as you want them to stay crunchy. You can test it by tasting one. Once done, transfer them to the ice bath. Let the green beans cool down and then drain the water.
4. To serve the salad, arrange all the ingredients nicely on a plate. An oval plate is usually nicer, I put mine on a round plate as it was just me. Whisk the dressing again and drizzle over the salad and serve.
Tip: I have used canned tuna for this salad, but feel free to use fresh tuna that had been seared or better still how about some salmon! This salad will keep in the fridge for a couple of days as long as you haven’t put the dressing on it.