This light yet hearty brunch salad filled with greens, potatoes, and spring salmon is bound together by a creamy, bright dressing.
Find sumac in the spice aisle or international aisle of your grocery store, at bulk food stores, at specialty food shops, and online. It has a sour zing that makes this dish pop.
Preheat oven to 425 F (220 C).
In steamer basket or in boiling water, steam or boil potatoes until tender when pierced with a knife but not falling apart, about 10 to 15 minutes. Drain and set aside to cool.
To large parchment-lined baking sheet, add salmon and season with 1/4 tsp (1 mL) salt. Roast for 8 to 12 minutes, until fish is still juicy but flakes easily. Remove any skin, and flake fish into large pieces.
Transfer potatoes to large mixing bowl, along with arugula.
To make dressing, in small bowl, whisk to combine yogurt, olive oil, lemon juice, sumac, Dijon, and garlic. Add enough dressing to potato and arugula mixture, and toss to combine. Save additional dressing for serving at the table.
Line 4 serving plates with lettuce leaves. Gently top with potato salad and add flakes of salmon when serving. Sprinkle with additional sumac and serve with any leftover dressing, if there is any.
This recipe is part of the Mother’s Day Brunch Buffet collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.