Category: Side Dishes

Crunchy Radish and Pea Salad

Crunchy Radish and Pea Salad

The other day I was grocery shopping at the Polish market by my house. In the pre-made salad section I came across a radish salad. I was about to put it in my cart when I thought, “I can make this myself.” So I picked up some radishes, scallions and added some of the peas I had at home. This salad would pair well with a hot entree or make a nice side dish in the summer instead of coleslaw. It is straight forward and simple, but very beautiful and tasty.

10 radishes thinly sliced
2 scallions thinly sliced
1 cup green peas
1/2 cup sour cream
Sea salt and black pepper to taste

Thinly slice scallions and radishes. Thaw peas or blanch them.

In a small bowl, combine peas, scallions and radishes.

Add sour cream and stir well.

If serving right away, add salt and pepper. Otherwise wait until you are serving to season to prevent salad from getting watery.

Lightened Up Esquites (Mexican Street Corn Salad)

Mexican Street Corn Salad (Esquites) by freshandfit.org

Corn is not a staple in my diet. It is something I have maybe 1-2 times a week, if at all. I make sure to buy organic, non-gmo corn when I cook it at home. I prefer to have my corn in the form of tortillas, my weakness is corn tortillas. I recently tried “Esquites” for the first time at my favorite local Mexican restaurant. I fell in love and knew I had to take a stab at making my own version. So here it is, Mexican street corn salad with Greek yogurt instead of mayonnaise. Don’t worry, it is still full of incredible sweet and tangy goodness with a smokey and salty flavor. So yummy!

1 16oz package of organic corn
3 tbsp greek yogurt
1/2 cup parmesan cheese
1/3 cup chopped cilantro
2 tbsp fresh lime juice
1/8 tsp black pepper
1/2 tsp sea salt
1 tsp chili powder
1/8 tsp garlic powder

Spread corn on a foil lined baking sheet. Broil for 15 minutes at 500 degrees or until corn starts to brown. Allow to cool slightly so cheese doesn’t melt once you mix it.

In a small mixing bowl, combine greek yogurt and lime juice, mix together.

Add corn and stir. Add parmesan cheese, seasonings, and cilantro. Stir to combine. Refrigerate until ready to serve.

Greek Potato Salad with Tzatziki Dressing

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A fresh Grecian take on potato salad with Greek yogurt instead of mayo. This Greek potato salad with tzatziki dressing is a wonderful side dish in time for the holidays and to take you into the new year! A potato based dish that is easy on the waistline and will allow you to keep your new years resolution? Yep, this salad is full of fresh vegetables and herbs with a healthy kick from tangy Greek yogurt.

2 lbs small golden potatoes
1 cup cherry tomatoes cut in 1/4 slices
1 cup cucumber, diced
1/2 cup red onion, diced
1 can chickpeas, rinsed and strained
1/2 cup feta cheese crumbled
1 cup parsley chopped
2 large fresh basil leaves sliced into ribbons
1/3 cup sliced kalamata olives

Wash potatoes. Bring a medium pot to boil and add potatoes. Be sure tops of potatoes are covered with water. Cook until tender(about 25-30 minute so).

Strain and rinse with cold water.

Cut potatoes in 1/4 pieces and place into a large bowl.

Chop tomatoes in 1/4 slices

Chop parsley, basil, red onion, and cucumber

Slice olives

Strain and rinse chickpeas

Combine all ingredients into bowl with potatoes

For Tzatziki Dressing

1 cup Greek yogurt
1/4 cup grated cucumber
1/3 cup fresh dill chopped
Juice of half a lemon
Sea salt and black pepper
1 garlic clove minced

In a small bowl add Greek yogurt

Mince one clove of garlic, chop dill and add to yogurt.

Grate cucumber into yogurt mixture.

Squeeze half a lemon into Yogurt. Stir to combine.

Add sea salt and pepper to taste.

Stir tzatziki with potatoes, careful not to smash potatoes

Add fresh feta on top.

Refrigerate for 1 hour before serving.