Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [52]
Jicama, Papaya, and Grapefruit Salad
A juicy salad you can prepare in minutes. The crisp jicama paired with the butter-like consistency of papaya is an unbeatable combo that’s ideal for a midday snack.
MAKES 4 SERVINGS
½ head jicama (about 4 ounces/115 g), peeled
and julienned
1 papaya, peeled and julienned
2 grapefruits, peeled and sections removed
½ cup (120 ml) Citrus Mint Vinaigrette
(see recipe page 151)
Coconut, shredded and toasted, for garnish
In a large bowl, add the jicama, papaya, and grapefruit. Gently toss to combine. Drizzle with the Citrus Mint Vinaigrette. Garnish with sprinkles of coconut.
Srv: 252 g | Cal: 230 | Fat: 11 g | Sat Fat: 1.5 g | Col: 0 mg | Carb: 31 g | Fib: 10 g | Pro: 3 g
THE SKINNY: HOW TO JULIENNE VEGETABLES
A JULIENNE CUT IS ESSENTIALLY A LONG, THIN STRIP THAT LOOKS ELEGANT IN SALADS AND OTHER DISHES. A MANDOLINE WILL DO THE JOB FOR YOU IN SECONDS, BUT IT ISN’T TOUGH TO DO ON YOUR OWN. TAKE A STAB AT IT.
1: CUT THE VEGETABLE IN HALF LENGTHWISE: CUT STRAIGHT DOWN THE CENTER OF THE VEGETABLE. THIS WILL LEAVE YOU WITH TWO PIECES ON THE CUTTING BOARD.
2: SLICE THE VEGETABLE: TAKE EACH SLICE, AND CUT INTO SLENDER STRIPS ABOUT ¼-INCH (6 MM) THICK. AT THIS POINT, THE PIECES SHOULD BE THIN LIKE MATCHSTICKS.
3: CUT THE PIECES IN HALF: GATHER ALL OF THE SLENDER STRIPS IN A BUNCH, AND CUT THEM IN HALF TO MAKE SHORTER STRIPS. FOR LONGER VEGGIES, SUCH AS ZUCCHINI OR CUCUMBERS, YOU MAY HAVE TO CUT INTO THIRDS. THE GOAL IS A GROUP OF STRIPS ABOUT ¼-INCH (6 MM) WIDE BY 1½-INCHES (4 CM) LONG.
Creamy Potato Salad
Someone grab my Daisy Dukes. I believe it’s time for an outdoor barbecue! Sure, potato salad is good any time of the year, but it always reminds me of family reunions in the park with the whole gang. I decided to develop a homemade recipe as an alternative to the unhealthy tubs of potato salad in the store. You can easily build on this recipe by adding diced carrots, celery, or fennel.
MAKES 4 SERVINGS
1 pound (455 g) baby red potatoes
⅔ cup (165 ml) vegan mayonnaise
1 ½ tablespoons Dijon mustard
1 ½ tablespoons apple cider vinegar
Salt and pepper, to taste
¼ cup (15 g) thinly sliced green onions
Bring a large pot of water to a boil. Add the potatoes and return to a boil. Reduce the heat to medium and gently boil until soft, about 15 minutes.
In a large bowl, add the mayonnaise, mustard, and vinegar and whisk to combine. Season with salt and pepper to taste. Drain and rinse the potatoes and set aside to cool. Once cooled, cut the potatoes into quarters and add to the dressing, along with the green onions, gently tossing to coat. Cover and chill for at least an hour before serving. Serve cold.
Srv: 183 g | Cal: 360 | Fat: 24 g | Sat Fat: 2.5 g | Col: 0 mg | Carb: 28 g | Fib: 1 g | Pro: 3 g
Tangy Spinach and Strawberry Salad
There is so much deliciousness in this recipe, I don’t know where to start. It was originally developed by food stylist and a fantastic friend of mine, Denise Vivaldo. But I stole it. Actually, I made her give it to me. When fresh strawberries and spinach are involved, a little threatening is necessary. Rest assured, you will soon understand why.
MAKES 2 SERVINGS
4 cups (120 g) baby spinach, loosely packed
1 cup (155 g) thinly sliced strawberries, stems
removed
¼ cup (60 ml) Champagne Vinaigrette
(see recipe on page 149)
⅓ cup (45 g) raw sunflower seeds
Pepper, to taste
In a large mixing bowl, combine the spinach and strawberries. Add the Champagne Vinaigrette and gently toss to combine. Add the sunflower seeds and sprinkle with the pepper.
Srv: 152 g | Cal: 290 | Fat: 22 g | Sat Fat: 3.5 g | Col: 0 mg | Carb: 21 g | Fib: 6 g | Pro: 6 g
Tabouli
My husband is from the south of France, where the cuisine has absorbed flavors and influences from Mediterranean