diet crab salad recipe
hey folks. this is a quick one because we are making healthy food in a hurry. what do you make when you want something simple, fast, filling and healthy? we're not in our ownkitchen. but we have this lettuce, some potatoes, green beans, some avocado and cherry tomatoes.
diet crab salad recipe, we're going to make our french bistrosalad which is one of our main go-tos when we are on the go and that's what we're tossing today onwhirled peas kitchen! we are on the road at our sister cathy's house so we can see tyler's dance performance which starts in about ninety-minutes.
so we need something healthy, filling and fast. we're really enjoying making thesevideos and sharing some of our vegan recipes but some of the recipes are a bit involved. notthis time. this is a simple salad with just one added twist. a few steamed veggies to make this salad moresubstantial and filling. this is not fancy food. we make all of our own salad dressings... which we will share on a future episode, but this is just a simple, three-ingredient vinaigrette. well, in a fancy restaurant they wouldcall this a balsamic dijon vinaigrette.
because we use good ingredients. just add a bit of balsamic vinegar and about twice as much extra virgin olive oil and a spoonful of dijon mustard to act as an emulsifier. which means when you stir it it stays stirred longer. and that's it. now we wash and tear the lettuce. we eat a lot of salads and when we do we make them big salads. the big bowl we are making here isjust for the two of us. we try to vary our greens and usedifferent lettuces and other leafy greens each day always looking for what's in season and on sale.
but when salad is the main course... ...we like to make it a little heartier bysteaming some veggies. tonight we have potatoes -- which are often sweet potatoes... or a combination of white and orange. we also have some green beans or haricots vertes. (pardon my french). often we use broccoli or asparagus. i am just cutting the potatoes in halfafter they have been steamed for about 15 minutes -- but it would be much longer for larger potatoes and now we toss them in the salad. with the potatoes out of the steamer we can put the green beans in.
we could steam them together but the beans need a lot less time to be done so we like to do them separately so the beans are, if anything, under-cooked and a little bit crispy. while the beans are steaming i prepare an ice bath to shock them and stop them from cooking, and cool them down to go in the salad. we can add the dressing now -- or later we are also using cherrytomatoes which we like to keep on hand. they have great flavor. they're in season for a long time andyou can find organic
cherry tomatoes many months of the year.we also grow them in our garden at home but you'll have to come back later inthe summer to see how these turn out. and to finish the salad off, the avocados areripe and ready here in california. we have a good one. once we cut it in half and twist it apart... we like to use a small spoon to get the pit out -- and separate the beautiful avocado from the peel. give this a rough chop and the salad is ready to toss and serve. we call this our french bistro salad because it is inspired by many salads we have had in paris and especially provence. it is so much easier to be a vegetarian in france than it was a few decades ago
or even vã©gã©talien the french word for vegan, although not all offrench speakers know this word so here's our salad -- easy and light butnot too light. in real life me make salads like this two or three times a week. well that's all for today on whirled peas kitchen. give us a thumbs up and subscribe comment on youtube. if you ask us questions, we will do our best to answer them. see you next time on whirled peas kitchen!
diet crab salad recipe, we're going to make our french bistrosalad which is one of our main go-tos when we are on the go and that's what we're tossing today onwhirled peas kitchen! we are on the road at our sister cathy's house so we can see tyler's dance performance which starts in about ninety-minutes.
so we need something healthy, filling and fast. we're really enjoying making thesevideos and sharing some of our vegan recipes but some of the recipes are a bit involved. notthis time. this is a simple salad with just one added twist. a few steamed veggies to make this salad moresubstantial and filling. this is not fancy food. we make all of our own salad dressings... which we will share on a future episode, but this is just a simple, three-ingredient vinaigrette. well, in a fancy restaurant they wouldcall this a balsamic dijon vinaigrette.
because we use good ingredients. just add a bit of balsamic vinegar and about twice as much extra virgin olive oil and a spoonful of dijon mustard to act as an emulsifier. which means when you stir it it stays stirred longer. and that's it. now we wash and tear the lettuce. we eat a lot of salads and when we do we make them big salads. the big bowl we are making here isjust for the two of us. we try to vary our greens and usedifferent lettuces and other leafy greens each day always looking for what's in season and on sale.
but when salad is the main course... ...we like to make it a little heartier bysteaming some veggies. tonight we have potatoes -- which are often sweet potatoes... or a combination of white and orange. we also have some green beans or haricots vertes. (pardon my french). often we use broccoli or asparagus. i am just cutting the potatoes in halfafter they have been steamed for about 15 minutes -- but it would be much longer for larger potatoes and now we toss them in the salad. with the potatoes out of the steamer we can put the green beans in.
we could steam them together but the beans need a lot less time to be done so we like to do them separately so the beans are, if anything, under-cooked and a little bit crispy. while the beans are steaming i prepare an ice bath to shock them and stop them from cooking, and cool them down to go in the salad. we can add the dressing now -- or later we are also using cherrytomatoes which we like to keep on hand. they have great flavor. they're in season for a long time andyou can find organic
cherry tomatoes many months of the year.we also grow them in our garden at home but you'll have to come back later inthe summer to see how these turn out. and to finish the salad off, the avocados areripe and ready here in california. we have a good one. once we cut it in half and twist it apart... we like to use a small spoon to get the pit out -- and separate the beautiful avocado from the peel. give this a rough chop and the salad is ready to toss and serve. we call this our french bistro salad because it is inspired by many salads we have had in paris and especially provence. it is so much easier to be a vegetarian in france than it was a few decades ago
or even vã©gã©talien the french word for vegan, although not all offrench speakers know this word so here's our salad -- easy and light butnot too light. in real life me make salads like this two or three times a week. well that's all for today on whirled peas kitchen. give us a thumbs up and subscribe comment on youtube. if you ask us questions, we will do our best to answer them. see you next time on whirled peas kitchen!
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