FRESH TOMATO-BASIL SALAD

I was walking though the fruit & vegetable aisle and found the most plump tomatoes in these dramatic, bold colors. I immediately thought of a caprese salad. The pairing with the fresh basil  leaves also gave me a slight taste of summer.

Finding in-season fresh ingredients during the cold winter months is considered lucky so I had to do these tomatoes justice and enjoy them raw.

This fresh salad is light yet rich, the drizzle of olive oil & balsamic vinegar counter acts the sweet tomatoes and the basil gives the dish a spicy herby bite.

INGREDIENTS

5-6 colored tomatoes

2 mini vine tomatoes

2-3 buffalo mozzarella balls (mozzarella can be replaced with fat-free cottage cheese for a dairy restricted diet)

arugula

basil

olive oil

balsamic vinegar (optional)

black pepper

sea salt

METHOD

Slice the tomatoes into slices. Arrange in a plate. Top with fresh mozzarella, basil leaves, arugula, black pepper, & sea salt. Drizzle with olive oil & balsamic vinegar & enjoy.

XO

Kiran & THE BLANK PLATE

THE BLACK BEAN STALK : MEXICAN SHRIMP TOWER RECIPE

THE BLACK BEAN STALK : MEXICAN SHRIMP TOWER RECIPE

Salad stacks are the new trend to add a touch of elegance to your every day meals. Use some Mexican flare with this no-cook, quick salad that only needs a squeeze of lemon to bring out the flavours.

This salad is fresh & healthy. Combining a mix of hearty black beans, sweet corn & a fresh tomato salsa on top.

INGREDIENTS

1 avocado

1 lemon

1 scallion

1/2 chopped tomato

1/2 finely chopped onion

1/2 cup baby spinach

1/2 cup drained corn

1/2 cup drained black beans

1/2 cup peeled-cooked shrimp

1 tbsp chili powder

1 tbsp chopped cilantro

METHOD

Chop tomatoes, onions, scallions & cilantro for fresh salsa.

Saute shrimp with chili powder for 1 minute. 

Using a springfoam pan, set it in the middle of the plate.

Add drained corn at the bottom. Top with chopped avocado & press down. The avo acts like a glue for the tower. (Squeeze some lemon to keep the avo looking green.)

Add drained black beans on top of avocado layer. Press down. Then add baby spinach. 

Layer shrimps & top with salsa. 

Remove the springform pan, squeeze with lemon & enjoy.

XO 

Kiran