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© Copyright 2019 Origin Magazine

Delicious, Simple Salads for Summer

Giedre Barauskiene

Photographer, Author and Stylist 

Vilniaus Rajonas, Lithuania

~

Instagram: @giedre_barauskiene | giedrebarauskiene.com

Warm Brussels Sprout Salad

 

Ingredients

o 2-3 tbsp extra virgin olive oil

o 1 tbsp coconut yogurt

o 2 tsp whole grain mustard

o 1 tsp maple syrup (or other you like)

o 1.5 tsp sea salt

o ¼ tsp ground black pepper

o 400 g brussels sprouts (halved)

o 3 tbsp thinly sliced shallot

o 3 tbsp pine nuts

 

Instructions

• Combine 1 tbsp the oil, yogurt, mustard, syrup, half of the salt, and black pepper and 1 tbsp water in a large bowl. Stir with a whisk.

• Heat remaining oil in a large skillet over medium high. Add brussels sprouts, shallots, remaining salt. Cook 4-5 mins, stirring only occasionally, until slightly wilted and charred in some spots. Add pine nuts. Stir for about 1 min. Transfer to bowl with dressing, toss to combine.

 

 

Roasted Potato, Radish and Lentil Salad

 

Ingredients

o 400 g new potatoes

o 200 g radish (halved or quartered)

o 8 tbsp cooked lentil

o 2-3 tbsp extra virgin olive oil

o 1 tbsp coconut yogurt

o 2 tsp whole grain mustard

o 1 tsp maple syrup (or other you like)

o 1.5 tsp sea salt

o ¼ tsp ground black pepper

o Handful of micro greens, thyme or oregano

 

instructions

• Cook potatoes in salted water for about 20 mins and drain.

• Combine 1 tbsp the oil, yogurt, mustard, syrup, half of the salt, and black pepper and 1 tbsp water in a large bowl. Stir with a whisk.

• Heat remaining oil in a large skillet over medium-high. Add radish, remaining salt. Cook 4-5 mins, stirring only occasionally. Add halved cooked potatoes. Cook for another 4-5 mins, stirring occasionally until radish and potato slightly charred in some spots. Then add lentil, stir for about 1 min. Transfer to bowl with dressing, toss to combine. Garnish with micro greens or thyme or oregano.

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