Although a knobby old root vegetable has it charms, the eye-catching hues of brightly colored veggies are much harder to resist. Luckily, when it comes to the gorgeous red, yellow, purple, orange and green hues of brightly-colored vegetables, their beauty isn’t only skin deep.
As discussed earlier in the week, brightly colored vegetables are valuable for their potentially health-promoting plant pigments. The strategy for adding these pigments into your diet is simple: eat a wide variety of brightly colored vegetables. You can stir fry them, sauté them, lightly steam the veggies or, easiest of all, eat them raw. To make a plate of raw veggies more interesting, a bold dressing is in order and chermoula is just the thing.
If only all fast food was as delicious as shawarma, a Middle Eastern sandwich eaten on the go that’s made from slow-roasted meat and fresh vegetables wrapped in pita bread. This traditional street food tastes a million times better than any Big Mac ever could, but the best part about shawarma is that you can ditch the pita bread and turn the sandwich into a salad that’s just as satisfying.
Yes, a salad is harder to eat on the go, but this shawarma salad is so good you’re going to want to sit down and savor it anyway. The main ingredient is meat and you can pick from chicken, beef, lamb, or if you’re feeling adventurous, even goat. A blend of highly flavorful (but not in a spicy way) spices are what make the meat in this salad stand out. No two shawarma stands use exactly the same blend of seasonings in their marinade, but a combination of allspice, cumin, paprika, black pepper and coriander will get you pretty close to meat that tastes like a the real thing. What’s harder to replicate is the juicy, fatty, slightly crispy texture of shawarma meat, but grilling does a fine job in a pinch.
Is it possible not to be seduced by the gorgeous displays of tomatoes dominating farmers? markets during the summer? Their bright colors and unique shapes just make you want to reach out and give one or two a squeeze.
Summer is the time to enjoy juicy, sweetly acidic, full-flavored tomatoes. Before you know it, colder weather strikes and the sexy tomatoes of summer are replaced by bland ?tomatoes? with no personality whatsoever.
When you’re in the mood for something decadent, or a special occasion arises, or it’s a Tuesday and for no particular reason at all you’re craving lobster, MDA Reader Kerry Carlson’s Lobster, Grapefruit and Avocado Salad with Creamy Citrus Dressing is one to turn to.
Kerry’s lobster salad is flavored by a bold combination of tart grapefruit, creamy avocado and salty bacon. This trio of contrasting flavors will wake up your taste buds and demand they take notice of what you’ re eating. Each bite is a celebration of varying textures and flavors, and when one of those bites also includes a chunky piece of lobster meat, you’re really in for a treat.
Some meals are just meant to be eaten underneath a bright blue sky with the hot summer sun shining down, and in our opinion, Shrimp “Grok-amole” is one of them. Cold, plump shrimp doused liberally in lime juice and tossed with juicy red tomatoes, crunchy orange pepper, spicy jalapeño and as many avocados as you can fit in the bowl is our idea of good summer eating. Shrimp “Grok-amole” salad is refreshing, nutritious and (this might be the best part) you don’t have to turn on an oven, stove or grill to make it. Just get out your knife and start chopping.
For busy college students like Amy McMillin, easy-to-prepare meals that make the most out of a limited food budget are a necessity. “I like to make salads with fewer ingredients using unique combinations,” Amy told us, which is how she came up with her recipe for Curried Salmon Salad submitted for the Primal Blueprint Reader-Created Cookbook.
Salmon, lettuce, avocado, slivered almonds and green onions mixed with the complexity and bold flavors of an array of ground spices – garam masala, turmeric, coriander, cumin, cinnamon and cayenne – makes this a delicious Primal dish.