Entries in entree salads (2)


fall salad with salmon, grapes and radishes


This salad is another delicious meal we enjoyed while visiting my friend Page and her family. The moist rich salmon paired beautifully with the sharp flavors of daikon and radishes and the sweet juicy grapes. Now that it is grape season there are lots of varieties to choose from...Page had found "gold'n'sweet green grapes" at her local farmers market but I think any seedless grapes would be nice in this salad.

Page had also bought lots of beautiful baby greens...again, any you like will work. Top the greens with thinly sliced daikon radish, peeled and seeded cucumber slices, radish slices, grapes, and flaked roasted salmon. We made a white wine vinaigrette with a little extra mustard to finish it off.



summer lentil salad


This salad is inspired by a delicious lunch I had recently with my frineds from Purl. I have been making my own simple lentil salad for years but it does require a lot of chopping...something not everyone enjoys. In this new version, grated veggies make the prep much quicker, and a creamy avocado dressing brings it all together. 


If you want to prepare the lentils in advance they can be cooked and stored in a container in the refrigerator for several days. Be sure to reserve teh garlic and shallots too, for use in the dressing.



1 cup french lentils

2 cloves garlic, papery skins removed

1 small shallot

1 bay leaf

2 teaspoons coarse sea salt

1 pint sugar snap peas

3 persian cucumbers

1/2 jicama, peeled

4 radishes

Greens such as pea shoots, micro arugula, mesclun (or whatever tender salad greens you like)

1/4 cup freshly chopped dill

2 avocadoes

1/4 cup rice wine venegar

1/4 cup olive oil

1/4 cup water

1 lime


Combine lentils, garlic, shallot, and bay leaf in a pot with 6 cups of water. Bring to a boil. Reduce heat low and simmer 10 minutes. Stir in 1 teaspoon sea salt and taste for doneness - if they are tender drain and set aside. If the lentils are still hard check every few minutes until they are tender. Remove and discard bay leaf; reserve cooked garlic and shallot for the dressing.


Remove tough strings from the sugar snap peas (or snowpeas) and cut into bite sized pieces. Grate the cucumbers, jicama, and radishes using the largest holes on a box grater. Combine the grated vegetables, lentils, and dill in a large bowl. Cut avocados in half and add i half avocado to the jar of a blender. Add rice wine vinegar, olive oil, reserved garlic and shallot, and remaining teaspoon sea salt and puree. If the mixture is too thick add the water a little bit at a time until you reach the desired consistency.


Toss the greens with the lentil mixture and some dressing (you may not want all of it so add it a bit at a time) and toss to coat. Cut remaining 1 1/2 avocados into bite sized pieces and toss with salad. Queeze lime over salad and serve immediately.