Tag: fruits

Pine and Ginger Salad

~ Karine K ~ Leave a comment
Pine and Ginger Salad
Pine and Ginger Salad

Pineapple is probably my second favorite fruit, after mango. And when mango season ends, and I can’t make my Livity Mango Salad anymore, I turn to this zesty Pine and Ginger Salad to call in the last feelings of summer. I enjoy the taste of pineapple and ginger together very much, it’s a juice I make often. This salad, with the addition of creamy avocado, should be put high on your list of things to make now.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Pine and Ginger Salad

Pine and Ginger Salad
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 1/2 fresh pineapple, peeled, cored, and cut in cubes
  • 1 tablespoon ginger, minced
  • 1 avocado, peeled, pitted, and cut in cubes
  • 1 large orange, cut in segments, juice reserved (I cut the segments out on top of the salad bowl, and then squeeze)
  • 2 green onions, minced
  • Handful of cilantro, minced
  • 1/2 cucumber, cut in cubes
  • 1 red bell pepper, cored, cut in cubes
  • 1/4 cup pumpkin seeds (optional)
  • Sea salt, to taste

Instructions

In a medium mixing bowl, place the pineapple, the ginger, and the avocado. Add the orange segments and juice (I cut my orange into segments over the mixing bowl, catching all the juice). Add the green onions, cilantro, cucumber, and bell pepper. Mix well with your hands. Serve garnished with a touch of sea salt and pumpkin seeds, if desired. Bon appétit!

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Salade festive ananas et gingembre

Pine and Ginger Salad
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 portions 1x

Ingredients

Scale
  • 1/2 ananas frais, pelé et coupé en cubes
  • 1 c. à soupe de gingembre frais, émincé
  • 1 avocat, pelé, sans le noyau, coupé en cubes
  • 1 grosse orange, coupée en segments, avec le jus
  • 2 oignons verts, émincés
  • Poignée de coriandre fraîche, émincée
  • 1/2 concombre, coupé en cubes
  • 1 poivron rouge, épépiné et coupé en cubes
  • 1/4 tasse de graines de citrouille (en option)
  • Sel de mer, au goût

Instructions

Dans un bol moyen, déposer l’ananas, le gingembre, et l’avocat. Ajouter les segments d’orange et le jus (je coupe mes segments d’orange au-dessus du bol, conservant ainsi le jus et les segments). Ajouter les oignons verts, la coriandre, le concombre et le poivron rouge. Mélanger délicatement avec les mains. Servir avec un soupçon de sel de mer et des graines de citrouille, si désiré. Bon appétit!

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Quinoa Salad with Fresh Fruits and Ponzu Vinaigrette

~ Karine K ~ 1 Comment
Quinoa Salad with Fresh Fruits and Ponzu Vinaigrette
Quinoa Salad with Fresh Fruits and Ponzu Vinaigrette

This Quinoa Salad with Fresh Fruits and Ponzu Vinaigrette is a great dish to bring to a potluck. The salad can be made ahead of time, without the vinaigrette, and kept refrigerated until serving time. Just toss with the vinaigrette right before serving.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

If you love quinoa, be sure to check out the following recipes: Cashew Quinoa Crunch and Quinoa Pasta Salad.

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Quinoa Salad with Fresh Fruits and Ponzu Vinaigrette

Quinoa Salad with Fresh Fruits and Ponzu Vinaigrette
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups cooked quinoa, from 1 dry cup (keep the leftovers for another dish)
  • 3 large kale leaves, cut in a chiffonade
  • 2 tablespoons lime juice, separated
  • 1 ear fresh corn, shucked
  • 1 apple, cored and diced
  • 1 pear, cored and diced
  • 1 mango, peeled and diced
  • 1/3 cup red onion, diced small
  • 1/3 cup pecans, toasted
  • 1/3 cup olive oil
  • 2 tablespoons ponzu
  • 1 teaspoon ume plum vinegar (or red wine vinegar)
  • Sea salt and fresh pepper

Instructions

In a large salad bowl, place the kale, and add 1 tablespoon lime juice. Massage the kale with your hands about 1 minute. Add the quinoa, corn, apple, pear, mango, red onion, and toasted pecans. Mix well.

In a small bowl, whisk the olive oil, ponzu, 1 tablespoon fresh lime juice, and vinegar. Season well with sea salt and pepper. If you are serving right away, pour the vinaigrette over the salad and mix well. If you are wanting to bring your dish somewhere or eat later, store the salad and the vinaigrette in the fridge separately, and toss right before serving.

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Salade de quinoa aux fruits frais et vinaigrette au ponzu

Quinoa Salad with Fresh Fruits and Ponzu Vinaigrette
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 2 tasses de quinoa cuit (cuire 1 tasse de quinoa sec et conserver les restes pour un autre usage)
  • 3 grande feuilles de kale, coupées en chiffonnade
  • 2 c. à soupe de jus de lime frais
  • Les grains de 1 épi de maïs
  • 1 pomme, épépinée et coupée en dés
  • 1 poire, épépinée et coupée en dés
  • 1 mangue, pelée et coupée en dés
  • 1/3 tasse d’oignon rouge, coupé en dés
  • 1/3 tasse de noix de pécan, grillées
  • 1/3 tasse d’huile d’olive
  • 2 c. à soupe de sauce Ponzu
  • 1 c. à thé de vinaigre de vin rouge
  • Sel de mer et poivre noir

Instructions

Dans un grand bol à salade, déposer le kale et ajouter 1 c. à soupe de jus de lime. Masser le kale avec les mains pendant une minute. Ajouter le quinoa, le maïs, la pomme, la poire, la mangue, l’oignon rouge, et les noix de pécan. Bien mélanger.

Dans un petit bol, fouetter l’huile d’olive, la sauce Ponzu, 1 c.à soupe de jus de lime, et le vinaigre de vin rouge. Assaisonner de sel de mer et de poivre. Au moment de servir, verser la vinaigrette sur la salade et bien mélanger.

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Mango-Strawberry Salsa

~ Karine K ~ 6 Comments
Mango-Strawberry Salsa
Mango-Strawberry Salsa

This Mango-Strawberry Salsa is refreshing, zesty, and so easy to put together. Use the best ingredients you can find. This becomes important in raw and simple recipes. This is great served on coconut rice, for a simple lunch, with tortilla chips, or as a side for grilled vegetables. The possibilities are endless.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Here’s another great idea. A Refreshing Twist on the Regular Tomato Salsa: The Cucumber and Avocado Salsa

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Mango-Strawberry Salsa

Mango-Strawberry Salsa
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 3 ripe mangoes, in small cubes
  • 8 large strawberries, in small cubes
  • 1/2 cup red onion, minced
  • 1/3 cup red bell pepper, in small cubes
  • 1/3 cup packed cilantro, minced
  • 3–4 tablespoons fresh lime juice
  • Sea salt and pepper, to taste

Instructions

Mix all the ingredients delicately in a medium bowl. Place in the fridge until ready to use. Bon appétit!

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Salsa mangue et fraise

Mango-Strawberry Salsa
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 3 mangues mûres, en dés
  • 8 grosses fraises, en dés
  • 1/2 tasse d’oignon rouge, émincé
  • 1/3 tasse de poivron rouge, en dés
  • 1/3 tasse de coriandre fraîche, émincée
  • 3 à 4 c. à soupe de jus de lime frais
  • Sel de mer et poivre, au goût

Instructions

Mélanger tous les ingrédients délicatement dans un bol moyen. Placer au réfrigérateur jusqu’au moment de servir. Bon appétit!

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