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    Recipes — green salad

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    Crunchy Asian Cucumber Watermelon Salad

    All it takes to make this super simple, totally fresh, cucumber, watermelon and red bell pepper salad is a few minutes of chopping and an easy sesame and lime-flavored Asian dressing for a totally crunchy bite.

    If you like a heavier sesame oil flavor in the dressing, add more in 1/4 teaspoon amounts to taste, but be careful because sesame oil can quickly overwhelm whatever it's added to.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 2


    Ingredients

        •    2 tbsps sugar
        •    Juice of 1 lime
        •    2 tbsps canola oil
        •    1/2 tsp sesame oil
        •    1/2 tsp kosher salt
        •    2 tsps grated ginger
        •    1/4 cup chopped cilantro
        •    1/3 cup rice wine vinegar
        •    1/2 red onion thinly sliced
        •    1/4 cup chopped Thai basil
        •    2 cups watermelon cut into 1/2-inch squares
        •    1 red bell pepper seeded and cut into 1-inch pieces
        •    2 cucumbers cut into 1-inch pieces and then quartered


    Method:
    Place the chopped cucumbers, watermelon, red bell pepper and red onion in a large bowl. In a small bowl, whisk together the rice wine vinegar, canola oil, sugar, grated ginger, lime juice, sesame oil and kosher and add to the cucumber mixture. Toss lightly then add the fresh herbs and season with more kosher salt to taste. Refrigerate and serve.

    Macadamia Crusted Barramundi with Pineapple Slaw Salad

    Need a vacation? This dish will take you there. Crunchy and sweet, the tropical flavors will be sure to please everyone in the family. Serve this Macadamia Crusted Barramundi with Pineapple Slaw over coconut rice or solo. It’s a quick and satisfying meal that’s a breeze to make on a week night.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 16 minutes
        •    Yield: Serves 4


    Ingredients

        •    1 egg
        •    1 lime
        •    2 tsps olive oil
        •    1/4 tsp cayenne pepper
        •    Salt and pepper, to taste
        •    3-4 pieces barramundi fillets
        •    1/2 cup panko breadcrumbs
        •    2 tbsps unsweetened coconut milk
        •    1 cup macadamia nuts, finely chopped


    For the Slaw:

        •    1 tbsp soy sauce
        •    1 tbsp sesame oil
        •    3 tbsps rice vinegar
        •    2 cups coleslaw mix
        •    1/4 cup green onion, diced
        •    1 handful chopped cilantro, stems removed
        •    1 cup canned or fresh pineapple, drained and diced


    Method

    1. Combine slaw mix, pineapple and green onion, cilantro, rice vinegar, sesame oil, soy sauce in a large bowl and set aside. Let flavors combine for about 20 minutes.

    2. Preheat the oven to 450 degrees F. Thaw the fish and rinse under cold water. Use paper towel to pat each fillet very dry.

    3. In a food processor, chop macadamia nuts until the consistency of bread crumbs. Mix together nuts, panko and cayenne pepper. In a separate small bowl whisk egg with coconut milk. Salt and pepper both sides of the barramundi fillets.

    4. Fill the bottom of a cast iron skillet with the olive oil and place on stovetop over med-high heat. Once the oil is heated up, dip fish in egg mixture then coat both sides with panko nut mixture. Place fish in hot skillet and cook 3 minutes on each side.

    5. Squeeze lime over the fillets and place cast iron skillet in the oven and bake for another 10 minutes or until firm.

    6. Once fish fillets are finished baking, plate the meal by adding a cup or two of the pineapple slaw salad to a plate and top with the macadamia crusted fish. Enjoy!



    This great family recipe is thanks to The-Better-Fish Recipes at https://www.thebetterfish.com/recipe/macadamia-crusted-barramundi-with-pineapple-slaw-salad/

    Sumac-Spiced Barramundi with Quinoa Salad

    Experience this crowd-pleasing main that will entertain your family and friends all summer long.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


    Ingredients

        •    2 tsps sumac
        •    Juice of 1/2 lemon
        •    1 avocado, chopped
        •    1 tbsp ground cumin
        •    2 garlic cloves, chopped
        •    2 tbsps extra virgin olive oil
        •    2 tbsps tahini (sesame paste)


    Quinoa Salad:

        •    2 tbsps olive oil
        •    2 tbsps lemon juice
        •    30g unsalted butter
        •    1 cup (190g) quinoa
        •    Seeds of 1 pomegranate
        •    2 tbsps chopped flat-leaf parsley
        •    2 tbsps olive oil, plus extra to drizzle
        •    1 cup (120g) pitted green olives, sliced
        •    1 Lebanese cucumber, cut into matchsticks
        •    4 x 180g barramundi fillets with skin on, pin-boned


    Method

    1. For the salad, cook quinoa according to packet instructions. Drain and cool completely. Whisk together lemon juice and oil, then season. Toss cooled quinoa in a bowl with dressing and remaining ingredients. Set aside.
    2. Place avocado, lemon juice, extra virgin oil, garlic, tahini, cumin and 1 teaspoon sumac in a food processor and whiz until smooth. Set aside.
    3. Season the barramundi with sea salt and freshly ground black pepper, then sprinkle with remaining sumac. Heat olive oil in a frypan over medium heat. In 2 batches, cook fish, skin-side down, for 2 minutes or until the skin is crisp. Carefully turn the fish, then add the half butter. Cook the fish, basting with melted butter, for a further 2-3 minutes until cooked through. Keep warm while you repeat with remaining fish and butter.
    4. To serve, spread a dollop of avocado puree on serving plates, then top with a barramundi fillet and a spoonful of the quinoa salad. Drizzle with a little olive oil, then serve.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/sumac-spiced-barramundi-quinoa-salad/bdd560d9-8515-4ad7-9a57-4202d301f04e?current_section=recipes

    Farfalle Pasta with Smoked Salmon and Cream Cheese

    The mild cream cheese perfectly balances the salty, intense flavors of the capers and salmon

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    capers, drained and rinsed
        •    Coarse salt and ground pepper
        •    12 ounces farfalle (bow-tie pasta)
        •    1 small red onion, quartered and thinly sliced
        •    2 ounces bar cream cheese, cut into small pieces
        •    4 ounces smoked salmon, cut into bite-size pieces

        •    1/4 cup fresh dill, coarsely chopped, or 1 teaspoon dried dill weed

    Method

    1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add onion to pot; immediately drain pasta mixture, and return to pot.
    2. Add cream cheese, dill, capers, and salmon to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats farfalle (you may not need all the water). Season lightly with salt and pepper. Serve.



    This great family recipe is thanks to Martha Stewart Recipes at https://www.marthastewart.com/315600/farfalle-pasta-with-smoked-salmon-and-cr

    Mediterranean Pork Salad

    This crispy, light salad is chock-full of hearty veggies and succulent pork, sprinkled with feta cheese and blanketed with a balsamic glaze. With a Mediterranean kick, this salad makes a perfect anytime meal. Frontier's All Purpose Seasoning gives it a zesty, salt-free kick.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 50 minutes
        •    Yield: Serves 6

    Ingredients

        •    2 tsps frontier organic salt-free all-purpose seasoning 2.5 oz
        •    1/4 cup 1 tsp olive oil, divided
        •    2 tsps balsamic vinegar
        •    1 bag (5 ounces) baby spinach
        •    1/2 large cucumber, thinly sliced and halved
        •    1 cup halved cherry tomatoes
        •    1/2 cup jarred Kalamata olives, pitted and halved
        •    1/2 cup sliced red onion
        •    2 ounces feta cheese, crumbled
        •    1 pound boneless pork chops

    Method

    1. Preheat oven to 350 degrees. Spray a large glass baking dish with nonstick cooking spray.

    2. Use 1 teaspoon All-Purpose Seasoning to evenly season both sides of pork.

    3. In a large ovenproof saucepan, heat 1 teaspoon olive oil over medium-high heat. Place seasoned pork in saucepan and cook for about 4 minutes, turning to sear on both sides.

    4. Cover baking dish with aluminum foil and place in oven for about 25 to 30 minutes, or until the internal temperature reads 145 degrees. Remove from oven, and let sit, covered, for 10 minutes. After 10 minutes, slice pork into ½-inch thick slices.

    5. In a small bowl, whisk together 1/4 cup olive oil, balsamic vinegar, and 1 teaspoon All-Purpose Seasoning.

    6. In a large salad bowl, toss together spinach and dressing. Lay cucumbers, tomatoes, olives, onions and pork slices on top of salad, and then sprinkle with feta cheese.



    This great family recipe is thanks to Frontier-Coop Recipes at https://www.frontiercoop.com/community/recipe/mediterranean-pork-salad