Avocado Persimmon Salad is easy to make and quite tasty.

Method

Take 1 ripe Persimmon peel and cube.
Take 1 ripe avocado peel and slice (add lemon juice if you like)
Sunflower seeds to taste.

Lettuce can be either Romain, Radicchio or Iceberg, wash and dry thoroughly.
The dressing is left to your imagination and taste.

I recommend some extra virgin olive oil, balsamic vinegar, mustard of your choice (I like spicy brown), sea salt, fresh ground pepper, juice of 1 lemon, fresh basil, tarragon, and oregano.

Combine these ingredients and you will have a fresh, healthy salad, a perfect compliment to any dish.

In Sweden, almost any pizzeria you come across will serve a simple cabbage salad to go along with your pizza. The cabbage salad basically consists of shredded cabbage, and a vinaigrette with white wine vinegar, oil, salt, sugar and lots of black pepper. It has a strong vinegar taste, is quite oily and is quite good in its simplicity, perfect to make at home.

Cabbage is cheap, crunchy and stays for a few days in the fridge, so we like to make a big batch just to have around. Believe it or not, it goes very well on the side with some pizza! Sometimes we add a few carrots for color and taste, as well as some garlic and mustard - however if you’re a traditionalist you might want to take a pass on those ingredients…

Ingredients:

• 1 small head of cabbage, shredded
• 4 carrots, peeled and grated

Vinaigrette (approximate measurements):

• 7 tablespoons vegetable oil (not olive oil)
• 3 tablespoons white wine vinegar
• 1 tablespoon red wine vinegar
• 3 garlic cloves, pressed
• 1 tablespoon Dijon mustard
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 tablespoon black pepper

Store in an air-tight container.

This is a very tasty salad. The recipe was inspired by one Clotilde posted on her blog, however we have tinkered with it a little to suit our taste.

It might be difficult to understand before you taste it how interesting and different this salad is. The creamy avocado really does miracles - it transforms ordinary carrots into something truly delicious.

Servings: 4 (if served to hungry people as a side dish)

Ingredients:

• 2 small ripe avocados
• The juice of a lemon or an orange
• A dash of balsamic vinegar
• 6 medium carrots, peeled and grated
• 3 stalks of celery, chopped
• Cilantro or other herbs
• 4 small green onions, chopped
• Toasted seeds -- sunflower, sesame, flax, or a mix thereof
• Fine sea salt, freshly ground pepper
• Tabasco sauce

Method:
Combine the avocado, lemon juice, and balsamic vinegar in a medium salad bowl, and mash the avocado roughly with a fork. Sprinkle with salt, pepper, and Tabasco sauce. Fold in the carrots and celery, and stir until well combined. Cover and refrigerate for half an hour or up to a day. Toss again before serving, adjust the seasoning, and sprinkle with liberal amounts of toasted seeds.

Diced chicken or tofu could also be added to this salad for a simple and fulfilling meal.

• 1 batch of homemade Caesar dressing
• Romaine lettuce, or a combination of different kinds of lettuce
• Garlic croutons (homemade)
• Shaved Parmesan Cheese

• 2 cups of canned red beats, chopped
• ½ white onion, chopped
• ½ apple (crisp like granny smith), chopped
• 1 teaspoon Dijon mustard
• ½ cup sour cream
• 2 tablespoons mayonnaise
• Salt and pepper

Method:

Mix all the ingredients together. Adjust the sour cream/mayonnaise content to your taste and add some salt and pepper. Preferably let rest in the fridge for a few minutes before serving.

• 2 cans of peas drained
• 3 stalks of celery chopped
• 1 tomato
• 4 scallions
• 1 tbl mayonnaise
• shredded cheddar cheese
• salt & pepper to taste

mix all ingredients well & serve chilled or room temperature

Ingredients:

• 6 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, minced
• 2 teaspoons kosher salt plus more to taste
• 1 cup extra-virgin olive oil, preferably Greek
• 2 teaspoons minced fresh oregano
• Freshly ground black pepper
• 1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces
• 6 ounces calamata olives, about 1 cup
• 1/2 pound Feta cheese, crumbled
• 1 English (seedless) cucumber, trimmed, cut into 1 inch chunks
• 12 ounces vine-ripened cherry tomatoes, halved
• 1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained
• 1 green pepper, trimmed, seeded, and diced

Method:

In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.

When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.

This is a very tasty, light salad with a strong hint of vinegar which goes perfectly with the lentils and the bacon.

Sometimes we use a whole pack of bacon, because it adds so much flavor. This recipe might seem to include a lot of red wine vinegar, but that's part of this salad, and the lentils absorb the flavor so well. Alternatively, you could substitute some of the red wine vinegar with balsamic vinegar for a "smoother" taste.

This dish is quite perfect as a side dish or served on top of some green salad as a complete meal with some bread on the side.

Ingredients:

• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup finely chopped fresh parsley leaves
• 1 teaspoon finely chopped fresh thyme leaves
• 1 recipe basic cooked lentils, see recipe below
• 6 to 8 slices thick-sliced bacon, cooked and chopped

Method:

Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.

Basic Cooked Lentils:

• 1 pound brown or green lentils, approximately 2 1/2 cups
• 1 small onion, halved
• 1 large clove garlic, halved
• 1 bay leaf
• 1 teaspoon kosher salt
• 1/4 pound salt pork, optional
• 1/4 teaspoon freshly ground black pepper

Method:

Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt Stir in black pepper and taste for salt. Serve immediately.