Buttermilk & Mint Ranch Dressing

I usually steer clear of non-vinaigrette dressings for my salads, but one look at Seven Spoon’s Basil Buttermilk Ranch Dressing on Food52 had me heading for the fridge right away. I had this grand idea of a mojito ranch dressing by using mint and lime instead of basil and lemon, but it tasted nothing like the drink, so…nevermind. The mint is unusual, but it’s refreshing and fits the summer. (I was also thinking about  the The Spotted Pig’s mint vinaigrette while I was making it.) A couple of teaspoons of avocado blossom honey (richer than other types of honey!) was mixed in to sweeten the batch. And voilà! Though I’ve had it with an all veggie salad, I think it tasted best with some left over grilled chicken.

Tara Brady’s recipe for Basil Buttermilk Ranch Dressing here.

Quinoa Salad with Avocado and Nuts

I’m trying to dedicate one day to eating healthy. No coffee, limited carb, sugar and salt intake. What that really translates to is that I just have a salad for lunch. This one is about one cup of cooked quinoa tossed with toasted nuts, sliced avocado, cilantro with an olive oil and lime vinaigrette.

I got a good filling lunch out of the salad as well as a fun little photo shoot. The colours are appropriately spring-like, aren’t they? Thought I’d also change things up a bit and use a white background instead of my usual cutting board.

How To Cook Fluffy, Tasty Quinoa from Kitchn.

Orange and Thai Basil Quinoa Salad

Science aside, and with only folklore and my Gong Gong’s beliefs in the good fortunes of the famed fruits, I’m eating lots and lots of oranges to cure an annoying cough.

A warm quinoa salad with a simple orange vinaigrette with some Thai basil leaves was surprisingly soothing. It was sweet, tangy and fresh.

For the vinaigrette, combine orange juice, orange zest, olive oil, some diced onions and salt and pepper.  Pour on top of a bowl of warm quinoa with fresh orange slices and chopped almonds.