8 Bright & Nutritious Salads From Our Archives!
Here are 8 of our most popular salads posted through the years. Fom fresh salsas to lightly steamed vegetables, you are sure to find something to enjoy!
In Trinidad cuisine chickpeas (channa) are routinely served curried or fried. Rarely do they get to shine, relatively unadorned, as the main star. This dish definitely helped to change that for me!
This salad uses gub gub a.k.a navy beans, and pairs them with feta cheese, lettuce, tomatoes and basil. All you need is to pair it with some crusty bread or a wrap to make a light meal.
This salad is a nostalgic favourite of mine. It was the only form of vegetables that my Aunt provided on a regular basis when I (and many of her godchildren) would spend part of the school holidays by her. From young I enjoyed the contrast in textures between the smooth creamy mayonnaise, and crunchy carrots… and the occasional burst of sweetness that the raisins provided? Heaven!
This salad plays the coolness of the lettuce and tomatoes off of the scotch bonnet’s heat. The combination reminds me of Trinidad Buljol (but without the saltfish).
This recipe comes from Brazil where chuchu refers to what we here in Trinbago call ‘christophene’ and others call chayote. Combined with onions, they are the main ingredients in this traditional salad. Cucumbers may be substituted for the chayote/christophene.
The above is my take on a very popular Middle Eastern salad. The parsley and lemon juice give the carrots much-needed brightness, while the cumin deepens all the flavours, creating an exotic side that complements most dishes
This simple tomato and onion salad is a customary accompaniment to meals in Chile. Its name echoes not only its popularity in that country but also the fact that its main colors (red and white), mirror the colors of the Chilean flag.
This dish is one of my favorite vegetable sides dishes and one that my mom can’t make enough, as far as I am concerned. Julienned slivers of green beans and carrots are sauteed in olive oil with cloves of garlic over medium heat until soft and sweet.