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    Summer Salads

    For the dog days of summer. These very tasty, wonderfully easy-to-make salads are terrific on their own, as side dishes or for rounding out your picnic basket.

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    Chicken Salad

    I like this a lot better than the standard deli chicken salad (which does have an appeal of its own). I added peppery arugula, apple and walnuts to the chicken-mayo-celery combo and finished it off with a squeeze of lime for some zing. I love this as an open-faced sandwich on grilled sourdough.

    Serves: 4
    Time: 20 minutes.

    • 2 1/2 cups shredded cooked chicken (poached or roasted is good, incidentally this is great recipe for leftovers)
    • 1 large stalk celery, cut into 1/4” dice
    • 1/2 green apple, peeled and cut into 1/4” dice
    • 1/3 cup toasted walnuts, roughly chopped
    • 2 tablespoons chopped fresh parsley
    • 2 scallions, thinly sliced
    • 2 handfuls arugula, roughly chopped
    • 1/2 cup Veganaise, or your favorite mayonnaise
    • 2 teaspoons fresh lime juice
    • coarse salt to taste (about 1/2 teaspoon)
    • freshly ground black pepper to taste (about 1/2 teaspoon)

    Stir everything together.

    Avocado & Crab With Marie Rose Sauce

    Admittedly kitschy, but so delicious. Crab and avocado is a wonderful combination, a bit luxurious but worth it for a special meal. Marie Rose Sauce (sometimes called ‘Mary Rose’), very similar to Russian dressing, is said to have Irish origins.

    Serves: 4
    Time: 10 minutes.

    • 8 ounces fresh jumbo lump crab meat
    • 1 lemon, cut in half
    • coarse salt
    • freshly ground black pepper
    • 1/3 cup Veganaise or your favorite mayonnaise
    • 1 tablespoon ketchup
    • 1 small shallot, finely grated
    • 2 avocadoes, cut in half, pits discarded

    In a medium bowl, squeeze the juice from one half of the lemon over the crab and stir to combine with a large pinch of salt and a few grinds of black pepper. Whisk the Veganaise, ketchup and shallot together in a large bowl and fold in the crab, being sure not to break it up too much. Fill each avocado half with a quarter of the crab salad. Cut the remaining lemon into wedges and serve alongside the stuffed avocados.

    Lee’s Asian Slaw

    My dear friend, Lee, made this recently and served it with a chicken wrap—a great summer lunch, full of crunch and flavor.

    Serves: 4 as a side dish
    Time: 10 minutes.

    • 1 small clove of garlic, peeled and finely grated
    • one 1"-piece of ginger, peeled and finely grated
    • 1/4 cup rice wine vinegar
    • 2 tablespoons soy sauce
    • 1 tablespoon light agave nectar
    • 1/2 teaspoon spicy toasted sesame oil (or more or less to taste)
    • freshly ground black pepper
    • coarse salt
    • 2 cups finely shredded Napa cabbage
    • 2 cups finely shredded green cabbage
    • 1 carrot, peeled and cut into thin matchsticks
    • 1/2 red bell pepper, cut into thin matchsticks
    • 4 scallions, thinly sliced
    • 2 teaspoons toasted sesame seeds

    Whisk the garlic, ginger and rice wine vinegar together in a bowl and let the mixture sit for 5-10 minutes. This is a good time to cut up your vegetables if you haven’t already. Whisk the soy sauce, agave and sesame oil into the vinegar mixture and season to taste with salt and pepper. Combine the cabbages, carrot, pepper and scallions together in a large bowl and toss with the dressing at the last minute, sprinkling the seeds on top.

    Cold Soba Noodle Salad

    Soba noodles are wonderful and really good for you – hot or cold. Here, I tossed the al dente cold noodles with a bright combo of soy, sesame and herbs. Lovely on its own or accompanying grilled salmon.

    Serves: 4
    Time: 15 minutes.

    • 8 ounces buckwheat soba
    • 2 teaspoons soy sauce
    • 2 teaspoons light agave nectar
    • 2 teaspoons mirin
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon toasted sesame oil
    • 1/4 cup neutral oil (grapeseed)
    • 1 tablespoon black sesame seeds or Eden Shake (a prepared mixture of sesame seeds and seaweed)
    • 1/4 cup chopped fresh cilantro
    • 4 scallions, thinly sliced

    Cook the soba in boiling water, according to the package directions (about 6 minutes). Immediately rinse the soba under cold water. Meanwhile, whisk together the soy sauce, agave, mirin, vinegar and oils in a large bowl. Toss the cold soba with the dressing and mix in the sesame seeds, cilantro and scallions.

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