3 green onions, thinly sliced, plus more for serving
Directions
Make dressing, in a medium bowl, whisk mayonnaise with oil, lemon juice, cajun seasoning, and paprika. Season with salt and pepper.
Make pasta salad, in a large pot of salted boiling water, cook pasta according to package directions. Drain and rinse with cold water to cool pasta to room temperature.
Meanwhile, in a medium nonstick skillet, heat oil over medium. Add chicken breast strips and cook, tossing occasionally, until warm, about 4 minutes. Remove to a work surface. Let cool slightly and then slice into bite-sized pieces.
In a large bowl, mix together the cooled pasta with the sliced chicken breast strips, red bell pepper, green bell pepper, and green onion.
Drizzle dressing over pasta mixture and toss to coat.
1 small head broccoli, cut into 1″ florets (about 2 c.)
2 cloves garlic, minced
2 tbsp. hoisin sauce
Juice of 1/2 lime (optional)
1 tbsp. sesame seeds, plus more for garnish
2 medium carrots, grated (about 1 1/4 c.)
1 c. shredded red cabbage
3/4 c. edamame, blanched
1 green onion, thinly sliced, for serving
2 tbsp. freshly chopped cilantro, for garnish (optional)
Directions
In a large bowl, whisk together all dressing ingredients until smooth.
In a large pot of salted, boiling water, cook noodles according to package directions until just short of al dente (3 to 4 minutes if using soba noodles). Drain immediately. Add noodles and 1 teaspoon sesame oil to the dressing bowl and toss to coat evenly. Set aside.
Cook broccoli: In a medium skillet over medium-high heat, heat olive oil. Add broccoli and cook, stirring occasionally, until broccoli is lightly charred, about 5 minutes. Stir in 1 tablespoon sesame oil and garlic and cook until fragrant, 30 seconds. Remove from heat and toss with hoisin sauce, lime juice, and sesame until evenly coated.
To bowl with noodles, add carrots, cabbage, edamame, and broccoli and toss until well combined.
Garnish with green onions, cilantro, and more sesame seeds before serving.
1 c. frozen green peas or edamame, defrosted and drained
2 Persain cucumbers, quartered lengthwise and chopped
1/2 c. freshly chopped herbs, such as parsley, basil, or cilantro
2 jalapenos, thinly sliced into rounds
3 tbsp. capers, drained
2 tsp. lemon zest
1/4 c. toasted hulled pumpkin seeds
1 avocado, cubed
Freshly ground black pepper
Crushed red pepper flakes
FOR DRESSING
3 tbsp. Lemon juice
1/2 medium shallot, minced
1 tsp. agave nectar
1/3 c. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Directions
In a large pot of salted boiling water, cook pasta until al dente.
Drain pasta in a colander, then run under cold water to stop cooking and rinse off starches.
Set aside to drain while you make the dressing.
Make dressing: in a medium bowl, whisk together lemon juice, shallot, and agave. Whisking constantly, slowly drizzle in olive oil until mixture is emulsified. Season with salt and pepper.
In a large bowl, combine pasta, spinach, peas or edamame, cucumbers, herbs, jalapenos, capers, and lemon zest. Toss for 1 to 2 minutes, until spinach has reduced in volume and becomes slightly wilted.
Add avocado and pumpkin seeds and toss gently until just combined. Season to taste with salt, pepper, and crushed red pepper flakes.
In a large pot of salted boiling water, cook farfalle according to package directions until al dente. Drain and transfer to a large serving bowl.
Make dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano and garlic powder.
To serving bowl add cucumbers, tomatoes, olives and onions. Add dressing and toss until evenly coated. Season with salt and pepper and add dill, then top with feta.
In a large pot of salted boiling water, cook fusilli according to package directions until al dente. Drain and transfer to large bowl.
Season chicken breasts with garlic powder, salt, and pepper. In a large skillet over medium heat, heat oil. Cook chicken until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces.
Meanwhile, make dressing: In a medium bowl, whisk together oil, vinegar, Italian seasoning, garlic, and mustard. Season with salt and pepper.
In the large bowl with the pasta, toss together all remaining ingredients. Pour dressing over salad, toss until coated, and serve.
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Ingredients
1 tsp. ground coriander
1 tsp. ground cumin
½ tsp. ground turmeric
½ tsp. crushed red pepper flakes
7 Tbsp. extra-virgin olive oil, divided
6 garlic cloves, lightly crushed
4 skinless, boneless chicken thighs, cut into (¾”) pieces
Kosher salt
2 Tbsp. fresh lime juice
2 ripe avocados, sliced
2 small ripe mangoes, sliced
¼ red onion, thinly sliced
6 cups torn Little Gem or green lettuce leaves
1 cup cherry tomatoes, halved
Flaky sea salt, mild red pepper flakes, and basil and/or mint leaves (for serving)
Directions
Mix coriander, cumin, termeric, and red pepper flakes in a small bowl; set aside. Heat 2 Tbsp. oil in a large nonstick skillet over medium.
Add garlic and cook, tossing occasionally, until golden brown all over, about 5 minutes. Increase heat to medium-high.
Season chicken with kosher salt and add to skillet. Cook, tossing occasionally, until chicken is golden brown and nearly cooked through, about 3 minutes.
Remove from heat and sprinkle reserved spice mix over. Toss several times to coat and let chicken sit in skillet until cooked through, about 1 minute longer. Transfer to a plate and let cool slightly.
Whisk lime juice and remaining 5 Tbsp. oil in a small bowl; season dressing with kosher salt.
Arrange lettuce, chicken, avocado, mango, onion, and tomatoes on a platter. Drizzle with dressing. Sprinkle with sea salt and red pepper flakes and scatter herbs over.
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