Nicoise salad

I really love salads. And this one is not just a salad, its a filling meal. It originated in Provence, and it became very popular all over the world. When I make it, I make a lot, its a full bowl that can easily serve 6 people. I eat it guilt free, knowing that every bite of it is healthy. Its light, refreshing, delicious and filling meal. The best thing would be to make it in summer, when veggies are fresh and abundant, but I make it during winter also, when I find ripe and sweet tomatoes. If you are in hurry, caned tuna is perfect, but buy good quality Italian tuna. Fresh tuna will do also, and that is what I do most of the time. You will need measurements only for the first time, afterwards, you can make it the way you like it best. This one is the best adjusted to your own taste.

3 cans olive oil packed tuna drained (180 gr. each)

400 gr red potatoes

2 carrots 

1 red bell pepper

1 small red onion

1/2 cup Nicoise olives

2 tablespoons capers

300 gr cherry tomatoes

450 gr green beans 

3 hard boiled eggs

2 tablespoons basil

Cook potatoes until tender, but dont overcook, they will fall apart. Drain potatoes and let cool. Cut julienne and place in a large bowl. 

Boil green beans for 5 min, until tender but slightly crisp. Drain the beans, then plunge them in ice water to stop cooking. Drain well and place in the bowl with potatoes.

Boil carrots shortly, and cut julienne. Cut bell peeper, red onion, tomatoes and add all vegetables to the bowl with the beans and potatoes. Add chunks of tuna and make the dressing.

80 ml lemon juice

120 ml olive oil

salt and pper

2 teaspoons dijon mustard

2 cloves minced garlic 

Whisk together all of the ingredients, until thickened. Season to taste with salt and pepper. Pour the dressing over the salad, toss to combine, but be careful not to mash the potatoes. Taste and adjust the seasoning, and garnish the salad with egg quarters and basil leaves. 

Blackened chipotle tilapia with black bean salad

When it comes to fish, I am not that adventurous. I have a few recipes that I make, and that I know my son loves, so I stick to them. But this summer I made chipotle chicken a lot, and we loved it, so, I was really hoping tilapia would get the same response. And luckily it did. I tried a few sides with it, but this one goes really well, so I will be posting both  recipes, for the fish, and for the salad. These are colors of summer, and it is a perfect summer dish, but I would never refuse it any month of the year.
The salad is really healthy, easy to make, and while you are cooking the fish, the salad is already done. Its the perfect lunch in less than an hour.

For the fish you will need:
4 tilapia filets

4 cloves of garlic

5 tablespoons chopotle seasoning

2 tablespoons paprika powder

1 tablespoon thyme
salt and peeper to taste
Press garlic through garlic press. Spreed it on tilapia filets, and set aside. Combine chipotle seasoning, paprika powder, crushed thyme, salt and paper, and coat both sides of the fish with it. Let it rest for 15 min.
Warm cast iron pan to medium high heat. Add a little bit of oil, and add fish. Do not overcrowd your pan. Fry 3-4 min per side. Fish is done when the center is white, and not translucent. Transfer it carefully on the plate with fish spatula. It will be very fragile. 

For the salad, you will need:
1 (440gr) can black beans
300 gr. corn
1 avocado
400 gr cherry tomatoes
3 scallions
1/2 lemon juice
1 tablespoon parsley
1 tablespoon cilantro
4 tablespoons olive oil
salt and pepper to taste
Rinse and drain can of beans. Combine it with corn, chopped cherry tomatoes, scallions, parsley, cilantro, olive oil, salt and peeper.
Peel avocado, chop into small cubes, and mix with lemon juice until you coat all sides of avocado with it. Add avocado to the veggies. Mix well, and try a little bit, and adjust seasoning if you need. You can add more lime juice if you like.
You can make the salad day ahead, but add avocado with lime juice right before serving.

Spinach salad

This is my favorite way of eating spinach, although I love every dish that contains it. Especially a spinach smoothie. Combined with beets, cheese and walnuts, it becomes healthy perfection on the plate.
You can use baby beets from the jar that are already pickled, or you can roast your own if you have some extra time on hand.
If you decide to do it on your own, wrap them in aluminum foil, and roast them for 45 min to 1 hours at 400F/200C, depending on how big your beets are.When you pierce them with fork they should be tender and silky. Let the beets cool enough to handle. You may want to use gloves for peeling, because they will probably stain your hands. Hold one of the beets in a paper towel and rub the skin away. The skin should peel away easily, if it doesnt, the beets need to cook for a little longer.
Once roasted, beets will keep refrigerated for up to a week, so you can use them for your other recipes

For this recipe, you will need:
 2 roasted beets,
4 cups of baby spinach (try to buy organic)
1/2 cup pecans coarsely chopped  (you can use sunflower seeds, pepitas, walnuts,whatever you have on hand)
1 tablespoon of cranberries
1/3 cup. goat cheese, or you can use good feta (Greek or French)
And for the dressing, 3 tablespoons olive oil, mixed with 2 tablespoons of vinegar, salt and peper.

Whisk olive oil with vinegar, salt and paper. Add chopped beets, toss to coat, and let it stand on room temperature for 30 min. to absorb flavors. This can be prepared day ahead.
In a serving bowl, put spinach, add beets, cranberries, walnuts and sprinkle crumbled cheese.
Taste it and adjust seasoning.