Kale Cauliflower Salad

This weekend I went to the farmers market in my hood to pick up some pulots and mini heirloom tomatoes!  I was also there to try and complete my first photography assignment for the class I just started.  The end of summer produce looked great, but I do need more practice changing all my settings.  Here’s a few of my favorite pics!

I’m well into my second month of boot camp and my healthier eating and though the pounds shed are not that high (yet) I can definitely see the results!  The most motivating thing is of course when friends tell you- “you look awesome” or “you lost weight!”.  Once I hear things like that I am even more motivated to eat right!  This is one of those salads that can serve as a meal, with some soup or even a pumpkin cheddar muffin. 

While my outdoor photos seem to be improving, I still struggle taking my food pictures indoors at night.  Hopefully I’ll figure that out soon….

Kale Cauliflower Salad
adapted from Heat Oven to 350

1/2 head of cauliflower, grated
1 cup mini heirloom tomatoes, halved
1 stalk green onion, chopped
2-3 cups of kale
1 garlic clove, minced
2 Tbsp. lemon juice
1/2 tsp sea salt
2 Tbsp olive oil
ground pepper
parmesan cheese, grated

1.  Discard the tough stalk of the kale and finely chop the kale leaves. *I used the pre packaged kale from Trader Joe’s!*

2.  In a bowl combine kale, tomatoes, green onions, and grated cauliflower.  In a small bowl combine lemon juice, olive oil, pepper, sea salt and garlic.  Mix well and toss with kale and cauliflower mix. 

3.  Season the salad with pepper and grate some parmesan cheese over the salad. 

This salad was yummy and definitely filling.  I took it into work the next day and the kale held up well, but I think the cauliflower let out a stinky smell.  So that’s a warning if you are self conscious or have co workers with sensitive noses.  I am definitely going to start making this to bring to parties cause I think it holds up really well! 

Nectarine Prosciutto Salad

Summer is definitely here and this post is dedicated to my friend Chelle.  Summer is her all time favorite season and growing up she would look at us and say,” What time is it?!!!!!”  And we would have to say (with huge enthusiasm), “SUMMERTIME BABY!!!”  Seriously, we did it and we loved her for making us do it. 

Now that summer is here, fresh fruit is abundant.  I had mentioned last post that I was heading to a BBQ at my friends house and I made some delish corn cakes.  Oh, did I also mention that I am from Hawaii and growing up there, we have a need to have way too much food at any gathering?  For us, the worse thing at any gathering would be if we “ran out of food”.  So of course I couldn’t just show up with just the corn cakes, for my second item I wanted to make a sweet and savory salad that would be refreshing but also quench that savory craving at the same time.  You know how it goes… salty/sweet cravings all day long. 

I love how easy this salad is and how it all came together so nicely.  You may look at this salad and think it might seem a little “girly” but my friends husband also liked it!  I think he said something like,” Hey this pasta salad thing is pretty good!!  Oh wait there is no pasta in it…”  LOL!!  Boys… gotta love them.     

Nectarine Prosciutto Salad

4 Nectarines, bite size pieces
1 4 oz. pkg prosciutto
1 basket cherry tomatoes, halved
4 oz. fresh mozzarella balls (or pieces)
3 Tbsp. Pesto sauce
Sea Salt
Pepper
Olive Oil
Basil, cut into ribbons

1.  In a large bowl combine nectarine, cherry tomatoes and mozzarella balls.  Tear prosciutto into large pieces and mix into bowl.

2.  Season the salad with sea salt, pepper and drizzle the mixture with some olive oil.  Dollop the pesto sauce over the mixture and mix well.  Garnish with the basil ribbons and serve!

Please make this salad, you won’t be sorry!  It is best served the day that you make it, however I did eat some the day after over a bed of spinach.  It was a little juicier, so I didn’t even need dressing! 

Tomato Ginger Salad

This yummy salad was part of the Hamburg Steak, Japanese Feast I had with my friend LT the other day.  The salad is so fresh, easy and simple.  I was dubious at first when LT told me the ingredients, but it was amazing!  I'm already craving it again, maybe with some soft tofu mixed in with it and over some nice spicy greens!

Tomato Ginger Salad

2 chilled tomatoes
1/2 inch ginger
2 Tbsp honey
2 Tbsp rice wine vinegar
2 pinches salt
shiso leaves

1.  Cut the chilled tomatoes into 1/2 inch cubes.  Peel the ginger and cut into slivers.

2.  In a small bowl add in the honey, rice wine vinegar and 2 pinches of salt.  Pour over tomatoes and gently toss the salad.  Serve over shiso leaves or cut the shiso leaves into thin ribbons and sprinkle over the salad.

This dish is so good when served ice cold.  It's so refreshing, I have a feeling this will be a favorite next summer.  Again, here are some easy ways to help out those in Japan:  Text REDCROSS to 90999 to donate $10 from your phone, OR text JAPAN or QUAKE to 80888 to make a $10 donation from your cell phone through the Salvation Army.  It's great to see many local businesses, artists and organizations getting together and putting together promotions or events where a portion of the proceeds go to those in Japan.  Check out what is going on in your neighborhood, who knows your hairdresser, favorite Japanese restaurant or yoga studio might be having great events.