One of the biggest problems with the week of Pesach is that so much of the food is so heavy. Eggs, oil, matzo meal and meat, lots and lots of meat and chicken and then maybe some more meat. Sometimes all you want is a little bit of nothing to fill in the times between the gigantor meals or to serve WITH the gigantor meals. Enter the salad.
I have some knock-out fabulous recipes for you to whip up. They are terrific and it’s not an accident that they just so happen to be kosher for Pesach.
SPINACH AND MANGO PEPPER SALAD (pareve)
2 ripe avocados, cubed
3 tablespoons lime juice, divided
2 ripe mangoes, cubed
1 jalapeno, stemmed, seeded, finely chopped
Salt and freshly ground black pepper
1 teaspoon grated lime zest
1/4 teaspoon sugar
2 tablespoons chopped parsley, more for garnish
3 tablespoons olive oil
2 red bell peppers cut into slivers
3 cups fresh spinach leaves
In a bowl combine the avocado cubes with 1 tablespoon of the lime juice. Add the mango, jalapeno and salt and mix to combine to combine. Set aside.
In a bowl combine the remaining 2 tablespoons lime juice, zest, sugar and parsley in a large bowl. Whisk in oil until combined. Season with salt and pepper. Add bell peppers and spinach and toss to combine. Serve in a large bowl or on individual plates. Serves 8.
AVACADO ONION AND HEARTS OF PALM SALAD (pareve)
1 (14-ounce) can hearts of palm, drained, sliced into rounds
4 ripe avocadoes, diced
1 small red onion, sliced thin
1/2 to 1 cup pine nuts, toasted
Bib or red leaf lettuce leaves, shredded
1 teaspoon minced garlic
1/4 cup chopped parsley
3 tablespoons lemon juice
1/2 teaspoon sugar
2 teaspoons dried dill
1/4 teaspoon salt
1/2 cup oil
Place all the dressing ingredients in a bowl and whisk them together (you can also put the ingredients in a container with a tight lid and shake it to combine). Set the dressing aside.
In a large salad bowl combine the hearts of palm, avocado, and red onions. Add the dressing and toss to coat. Divide the lettuce between 8 plates and mound the hearts of palm mixture on top. Sprinkle the pine nuts on top and serve.
APPLE AND ASPARAGUS SALAD (pareve)
40 asparagus stalks, ends trimmed cut in half
2 tablespoons plus 1/3 cup olive oil
1/4 cup apple cider vinegar
3 tablespoons honey
1 to 2 tablespoon chopped parsley
2 teaspoons minced garlic
mixed salad greens
2 Granny Smith or Golden Delicious apples, peeled and diced
1/2 cup chopped walnuts, toasted
Preheat oven to 375. Place the asparagus pieces on a cookie sheet with sides and drizzle the 2 tablespoons of oil over the top. Sprinkle the kosher salt and pepper over the top. Roast the asparagus just until it’s starting to wilt, about 5 to 7 minutes. Remove from the oven and let cool.
In a bowl combine the vinegar, honey, oil and garlic. Whisk to combine and then add the chopped parsley. Whisk to combine again and taste adjusting the sweetness and salt levels to your taste. Add the apple pieces and mix to coat. Divide the salad greens between 8 plates. Divide the asparagus pieces between the 8 plates and mound them on top of the greens. Spoon the apple dressing over the top of the asparagus and on the greens. Top with the toasted walnuts and serve. Serves 8.