Duck Salad with Mango

We have the good fortune to have a local, humanely raised duck and rabbit vendor at our local farmer’s market. Summer is here and salads are so yummy this time of the year. after you cook the duck breast and chill it, this is a very fast and simple recipe to prepare. The cherry infused (or regular) balsamic vinegar is all you need for dressing and the angel hair slaw and Marcona almonds provide a wonderful crispness.Gluten-free, low fat, diabetic friendly and full of nutrients, this salad is sure to please.

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Duck Salad with Mango

Yield: 2 servings

Prepare duck breast ahead of time by roasting or pan searing with your favorite dry rub. Slice into thin strips

4 cups angel hair slaw
1 carrot shredded
½ a mango julienne
1 green onion julienne
½ cup Marcona almonds
Drizzle cherry infused or regular balsamic vinegar
Salt and pepper to taste

Combine slaw, carrot, onion and mango and portion onto two plates. Arrange sliced duck breast as pictured and add almonds. Drizzle balsamic vinegar and add salt and pepper to taste.

©2016 Aron Bradley

‘Sweet’ Potato Salad

I have recently been diagnosed with a sensitivity to anything in the nightshade family: Tomato, Tomatillo, Eggplant, Potato (excluding sweet potato) Peppers (includes hot and sweet varieties as well as spices like paprika, chili powder, cayenne, and Tabasco) Pimento, Goji berry,  Tamarillo, Cape gooseberry/ground cherry, Pepino, Garden huckleberry. Rather sad since I love all of them but I get chronic soft tissue inflammation so avoiding them keeps me pain free This is a very traditional potato egg salad but using sweet potatoes (white yams) instead. The taste is fabulous and a bit sweeter without adding any sweet relish or sugar. Lacto Ovo Vegetarian, Nightshade-free.

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‘Sweet’ Potato Salad

Yield: 4-6 servings

2 medium white yams (sweet potatoes) peeled and diced
6 cage-free fresh eggs hard cooked and diced
1 cup mayonnaise
4 ribs celery small diced
½ a large yellow onion small diced
1 medium dill pickle small diced
1 teaspoon salt or to taste
1 teaspoon fresh cracked pepper or to taste

Steam peeled and diced sweet potatoes till tender then spread on a cookie sheet and chill. Place the chilled sweet potatoes in a large bowl, mix in the remaining ingredients, portion and serve.

©2016 Aron Bradley

Steak Salad with Chipotle Ranch

Our garden’s kale wintered nicely and is a great addition to this super simple salad entree. The recipe is for the salad pictured but you can be creative with its contents like adding garbanzos, cucumbers, corn, black beans, peas, pine nuts, pumpkin seeds etc. You could also replace the sprouts with angel hair cabbage and shredded carrots. Gluten-free (if you use a gluten free dressing), heart healthy, diabetic friendly.

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Steak Salad Image

Steak Salad with Chipotle Ranch

Yield: 4 generous servings

1 lb. grass fed Angus flank steak
1 teaspoon salt
fresh cracked black pepper to taste
6 oz. spring salad mix
2 oz. baby kale
1 large tomato cut into wedges
½ red onion sliced
1 apple diced
1 cup whole walnuts
1 cup clover/alfalfa sprouts
1 bottle ranch dressing (I use one without MSG)
1-2 chipotle peppers in adobo sauce
1/2 teaspoon paprika

Salt and pepper the flank steak and grill or broil to mid rare (about 3 minutes per side). Let meat rest at least 15 minutes before slicing. Combine ranch dressing, chipotle peppers and paprika in a blender. Assemble salad as pictured and slice flank steak across the grain into strips and lay on top of the salad. Dress and serve

©2015 Aron David Bradley

Purslane Pita Pockets

Purslane is sometimes looked at as a curse or a blessing. A curse if it is taking over areas you don’t want covered in it and a blessing if you enjoy eating it. I prefer the blessing since I love its peppery, lemony taste. I thought a Greek style recipe would perfectly suit this wonderful plant.This recipe is very healthful and nutritious and a snap to prepare. A perfect light lunch or dinner on those hot sweltering summer days when you don’t want to go near a stove. This recipe is lacto-vegetarian, high fiber, diabetic friendly and can be gluten-free if you omit the pitas and serve it as a salad.

PS: This is super easy and very quick to prepare.

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Purslane Pita Pockets

Yield 4 servings

4 cups organic spinach
½ English cucumber diced
1 cup crumbled feta cheese
1 cup purslane
1 cup grape tomatoes
¼ large red onion sliced
¼ cup Newman’s Own™ Lite Balsamic dressing
8 pita pockets
¼ cup chopped fresh oregano

Combine the veggies, cheese, olives, and tomatoes in a bowl. Toss with dressing. Stuff into pita pockets and serve. 2 pockets per serving.
NOTE: Omit the pita pockets and serve as a salad for a gluten-free option.

© 2012 Aron David Bradley

C.S.A. Salad

This is the first of 2 recipes from our latest CSA box  (Community Supported Agriculture). For more info about CSA’s  please see my previous post featuring oyster mushrooms and eggplant. Fresh Butter and red leaf lettuce, broccoli, scallion,  some divine sweet strawberries and breakfast radishes beckoned to be made into a salad. I added some goat cheese and dressed it with sweet Thai fish sauce with chilies. Raspberry vinaigrette would also work nicely. Any dressing that doesn’t mask the delicate fresh flavors would work. This recipe is gluten-free.

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C. S. A. Salad

Yield: 4 generous servings

1 head butter lettuce
1 bunch red leaf lettuce
6 oz. young broccoli
3 radishes sliced thin
6 strawberries sliced
1 scallion sliced
3 oz. goat cheese

Dressing suggestions
: Thai sweet chili fish sauce or raspberry vinaigrette

Wash and spin dry lettuce, onions and radishes. Lightly steam baby broccoli. Assemble and serve as pictured.

© 2012 Aron David Bradley

Lemon Beef Salad

In this recipe the lemon juice actually ‘cooks’ the beef. This is my variation of a Vietnamese dish. To slice the beef very thin you can freeze it for half an hour before slicing. Remove any silver skin or fat before slicing. This recipe is gluten-free, paleo, low-fat, diabetic friendly and yummy!
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Lemon Beef Salad

Yield: 2 servings

¼ cup lemon juice
1 tablespoon water
2 teaspoons honey
½ teaspoon salt

6 oz. thinly sliced natural beef round or sirloin
½ white onion julienne
1 Fresno or Serrano chili thinly sliced
½ lemon thinly sliced
Optional: 4 basil leaves

Marinate the raw beef, onions and chilies, lemon slices in the marinade for 30 minutes, plate and serve.

© 2012 Aron David Bradley

Chicken & Baby Kale Salad w/ Artichoke Heart Dressing

This is a very tasty lunch or dinner salad with baby kale and romaine lettuce and a myriad of  tastes and textures from the whole sugar snap peas, sliced almonds, crunchy carrots, savory succulent chicken a bit of heat from the Fresno chilies and one of my favorite and easiest to prepare creations: Creamy Artichoke Heart Salad Dressing. This dressing works well with any salad but is especially nice with this combination. This dish is high in fiber, heart-healthy and diabetic friendly and very nutritious.

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Chicken & Baby Kale Salad
w/ Artichoke Heart Dressing

Yield: 4 generous servings

2 baked free range chicken breasts cut in half and sliced
2 hearts of romaine chopped
5 oz. whole sugar snap peas
4 oz. julienne carrots
2 oz. mixed baby kale
4 tablespoons sliced raw almonds
2 Fresno chilies de-seed and julienne
1- 13.75 oz. can of artichoke hearts in water
1 cup of olive oil mayonnaise
1 tablespoon stevia
1 teaspoon lime juice
1 teaspoon dill weed
½ teaspoon salt

Mix romaine, baby kale and carrots in a salad bowl and portion onto 4 dinner plates. Top each with sugar snap peas, sliced almonds, chicken and Fresno chilies. Add all dressing ingredients into a blender and puree. Top salads with dressing and serve.

© 2012 Aron David Bradley

Fresh Corn & Sweet Peas Summer Salad

Summer is in full swing here and fresh produce abounds in our local markets.Today’s recipe is a raw food salad with tastes of summer and has a wonderful crunch and sweet and tangy notes. It is super healthy and gluten-free, vegan, diabetic friendly, heart healthy, fat-free and really delicious.

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Fresh Corn & Sweet Peas Summer Salad

Yield: 4 servings

2 ears of fresh corn (white or yellow)
2 ripe tomatoes
½ English cucumber
5 oz. baby carrots
5 oz. sweet peas
½ teaspoon kosher salt

Juice of 1 large lime
1 tablespoon honey
½ teaspoon sea salt

Cut corn off the husk, dice tomatoes and cucumbers and add carrots and sweet peas sprinkle with kosher salt. Prepare dressing and add to salad. Serve chilled.

© 2011 Aron David Bradley

Japanese Instant Pickle

In Japan almost every meal is accompanied by some sort of pickled vegetable usually either a salt pickle or this  instant pickle (ichiya-zuke). These are awesome because they don’t require days or weeks to make and can be enjoyed in as little as an hour. My variation has some heat but you may omit the sambal chili paste for a milder version. The types of vegetables you can pickle are limited only by your imagination but in my opinion the fresh garden veggies or kombu (sea kelp) work best.This is a great way to incorporate more veggies into you diet.

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Japanese Instant Pickle

Yield: 4 servings

1/2 daikon radish shaved
2 carrots shaved
1/2 English cucumber shaved
1 teaspoon sambal chili paste
1/3 cup seasoned rice vinegar
1 tablespoon sucralose or sugar
1/2 teaspoon salt

Using a potato peeler, shave the vegetables into thin strips. Add marinade ingredients and refrigerate 1-2 hour turning occasionally to submerse veggies. Serve.
Other veggie options: Napa cabbage, ginger, Japanese eggplant, green onions, mung bean sprouts.

© 2011 Aron David Bradley

Niçoise Salad

This classic salad hails from the Provence region of France where fresh vegetables and seafood from the French Riviera abound. My variation omits the baby potatoes and features herb salad instead of butter lettuce and an anchovy emulsified dressing instead of  the classic vinaigrette.  Savory and very flavorful this salad is more of a meal than a starter. Low fat, high protein, omega 3, high fiber, gluten-free and diabetic friendly. If you desire a lower sodium content, omit the olives and use a vinaigrette.

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Niçoise Salad

Yield: 3 servings

5 oz Earthbound Farm™ Organic Fresh Herb Salad
6 oz baby carrots
6 oz fresh green beans blanched
6 oz niçoise olives
6 hard-cooked eggs
3 small tomatoes quartered
2 – 3.75 oz cans sardines in water
6 oz albacore tuna in oil
6 oz shallots small dice

1 egg yolk
1 – 2 oz can anchovies in olive oil
2.5 fl. oz grape seed oil or extra virgin olive oil
1 fl. oz water
.5 fl. oz lemon juice

Arrange salad ingredients as pictured onto 3 plates. Using an immersion mixer or blender
make dressing by adding egg, lemon juice, anchovies and water then slowly add
a stream of oil to create an emulsion. Drizzle dressing over salads, and serve.

©2010 Aron David Bradley