Ensalada de Flor de Calabaza (Courgatte Flower Salad)

I love summer! it is the best season of the year, you can get so many fresh produce and make lots of nice salads, so today I made this lovely courgette flower salad. In Mexico we love to eat courgette flowers when they are in season, there are many delicious Mexican courgette flower dishes that I could eat for a whole week or more cooking with these little beauties. Continue reading “Ensalada de Flor de Calabaza (Courgatte Flower Salad)”

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Ensalada Caliente de Calabazitas y Frijoles Negros (Courgette and Black Bean Warm Salad)

There is no rule that says that you have to starve yourself and eat boring food in order to loose those pounds you put on during Christmas. Here is an example that eating healthy can be very delicious without compromising flavour, my warm courgette and black bean salad ticks all the boxes, it is healthy, packed with nice flavours, easy and it will help you to eat clean.

This is my own recipe, it is inspired by the famous Mexican dish “Calabazitas a la Mexicana” (Mexican Style Courgettes), I really hope you like it as much as I do, normally I would add some fresh courgette flowers, but I couldn’t find this time, so if you have the opportunity to get some, add them to the salad and it will taste even better. Have a very nice evening and enjoy the nice salad.

Serves 2

Prep 15 min

Cook 20 min

Ingredients 

For the salad

  • 3 courgettes, washed and cut in quaters
  • 3 ripe tomatoes, cored, minced
  • 1 large corn on the cob or 100 g frozen sweetcorn
  • 100 g freshly cooked black beans or organic canned ones
  • kosher salt and pepper to taste
  • 4 tbsp rapeseed oil

To garnish

  • 20 g chopped coriander
  • 4 spring onions minced
  • 20 g fresh cheese or feta cheese crumbled
  • 6 chiltepin chillies minced or 3 arbol chillies

For the coriander vinaigrette

  • 70 g fresh coriander chopped
  • 1 small clove garlic peeled
  • kosher salt and pepper to taste
  • juice of 1 lime
  • 50 ml rapeseed oil

Method

  1. Preheat the oven to 200 degrees or gas mark 7.
  2. Place the courgettes, tomatoes and sweetcorn on a baking tray, add salt and pepper to taste and the 4 tbsp rapeseed oil and put the tray in the oven for around 20 min or until the vegetables are cooked.
  3. In the meantime make the vinaigrette. Put the coriander, garlic, oil, the lime juice, salt and pepper into a blender and blend until all the ingredients have mix very well. Keep aside.
  4. Prepared the rest of the ingredients to garnish the salad: Cheese, coriander, spring onions and chiltepin.
  5. Once the vegetables are cooked, serve some in a plate, garnish with the cheese, coriander, spring onions and chiltepin and add some coriander vinaigrette for more flavour.

Listo!

Provecho!

 

  
  

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Ensalada Mexicana de Berros (Mexican Watercress Salad)

 

While growing up in Mexico one of the things I remember the most about my childhood is going to the countryside to see what we could find, watercress was always the plant that was there growing in the wild, my dad adored to eat it from the edge of the brooks.

Because of all these experiences I had as a child I really think I had a very organic eating childhood without even know it. My dad used to grow lots of things in our garden, we had figs, zapotes, limes, pomegranate, cactus, avocados, olives, herbs and all those trees were organic, he never used any chemicals in his plants. We used to eat a lot of vegetables and a lot of good food, food that children nowadays won’t eat. 

Anyway, I decided to pay a tribute to my dad by creating a simple salad that summarises the things he loved to eat, specially the vegetables, so I came out with this amazing watercress salad. It is my recipe, so I really hope you give it a try!

Serves 2

Prep 15 min

Ingredients

  • A bag of organic watercress
  • 1/2 organic cucumber cut in slices
  • 10 radishes cut in round slices
  • 1 organic avocado cut in slices
  • 1/2 red onion julienne
  • 1 organic red chilli de-seeded and finely chopped
  • 25 gr fresh of feta cheese
  • Juice of a lime
  • Salt to taste
  • Pinch pepper 

Method 

  1. Place all the ingredients in a large salad bowl.
  2. Mix them very well and add salt to taste and a pinch of pepper.
  3. Squeeze the juice of a lime.
  4. Serve scattering some more fresh of feta cheese and red chilli.

Listo!

Provecho!