Oh.my.god. This Sushi salad was SO good! I took this quick snapshot with my iPhone because I just couldn’t wait on starting this food fest.
When being pregnant you have to miss out on lots of delicious food, one of them being sushi –my favorite-. But when you’re craving something you have to be creative and that’s where Pinterest comes in. I found this delicious recipe on sushi salad, but I din’t have all the ingredients so I did my own take on it. I also don’t respond well to rice lately, so I replaced the sushi rice with red quinoa. It was so damn good I can eat this everyday for the rest of my pregnancy.
Of course if you’re not pregnant, but
are too lazy have no time to make sushi you can also make this salad. You can replace the surimi for raw salmon, tuna; actually anything you like.
What you need:
– Surimi sticks (or crab, lobster, shrimps, tuna, salmon, whatever)
– 1/2 Cucumber
– 1 Avocado
– Sesame seeds
– Wasabi mayonaise
– Regular mayonaise
– 1 lemon
– Nori leaves
– (red) Quinoa
What to do:
1. Start by cooking the quinoa as it says on the package
2. In the meantime roast the sesame seeds in a hot dry pan
3. Take 1 teaspoon of wasabi mayonnaise, 1 teaspoon of regular mayonnaise and the juice of the lemon to make the dressing. Meanwhile; keep an eye on those sesame seeds. They should be done by now, so let them cool of a bit
4. When the quinoa is done, rinse it off with cold water and let it leak out in the fridge for about 20 minutes
5. Cut the cucumber and avocado into pieces and shred the surimi sticks
6. Cut the nori leaves into small pieces
7. Mix everything together and toss in a bowl
I recently re-discovered lentils and yet again; I’m addicted. Don’t even ask me why I had to re-discover them because I haven’t got a clue. Lentils are healthy, easy to combine and super delicious. I also love the flavour of chorizo combined with any type of seafood really. This time I had some left over surimi in the fridge so I wanted to give them a try in this recipe.
What you need for 2
– Lentils (I used green lentils)
– Chorizo sausage
– Surimi sticks
– 1 red union
– Olive oil
– Pepper and salt
What to do
1. Start with the lentils. Put them in a pan with cold water and put them on the fire for a good 12 minutes. After that lower the heat and with a lid on the pan, let them boil for another 8 minutes.
2. For the chorizo surimi mix start with slicing the union. Heat up some olive oil in a skillet and add the union. Let it fry for a little while and then add the sliced chorizo, salt and pepper (as much as you like). Stir a bit and keep this on medium-low heat for 8 minutes or so.
3. Slice the surimi sticks in even 1 cm parts and add to the chorizo. Carefully toss around the surimi sticks to cover them in the chorizo-oil and give them a deliciously chorizo-taste. Keep this on low heat for 2 minutes and then set aside until the lentils are done.
4. Drain the lentils. You can rinse them with cold water, but I actually like the combination of the cold lettuce against the warm lentils and chorizo.So that’s up to yourself :)
5. Time to plate up! Place some lettuce on your plate, then the lentils and top it off with the chorizo/surimi mix.
6. Bon appétit!
At first I wanted to make this salad with quinoa, which is also really good. But the store didn’t have quinoa so I wanted to give farro a try and that turned out to be pretty delicious.
What you need:
– 1 cup of Farro
– Cherry tomatoes (as much as you like)
– 1 Avocado
– 1 Mozzerella
– 1 spring union
– Some basil
– Olive oil
– Lemon juice
– Salt and pepper
What you need to do:
1. Cook the farro as described on the package
2. Slice up your tomatoes, avocado, mozzerella, spring union and basil
3. Rinse the farro with cold water or keep it in your fridge until it’s cooled
4. Toss all the ingredients together and sprinkle with some olive oil and lemon juice
5. Add salt and pepper to your liking and enjoy your salad!
I can’t remember where I got this recipe from and I also can’t remember how many times I’ve eaten it already. This is such an easy and super delicious recipe, perfect for a friday (or actually any other) night in (or with friends).
What do you need (for 4 tortillas)
– 8 large tortillas
– 24 cooked scampi’s
– Grated cheese (just regular cheese) as much as you want
– 1 red paprika
– 2 small red peppers
– 4 spring onions
– Parsley ; as much as you want
– 1 lime (for the juice)
What to do:
1. Slice the paprika, spring union, parsley and red pepper in small pieces and finely chop the scampi’s.
2. Cover 4 tortilla’s with the slices paprika, spring union, black pepper, parsley, scampi’s en grated cheese and close each tortilla with an empty tortilla.
3. Press the 2 tortilla’s against each other and evenly cook both sizes in a pan until they get a nice brown color (and until the cheese is melted).
4. Cut each tortilla in 4 pieces, sprinkle with some lime juice and serve!
I told you it was easy! Bon appetit
ps; I love to make this recipe with some guacamole on the side!