Old Fashion Dill Pickle Tater Salad

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During a family gathering everyone always love a good homemade potato salad.  My granny makes THE BEST pickles in the universe and I have always added them to my tater salad!  

  • 2 pounds of potatoes (whatever kind you fancy)
  • 6 hard boiled eggs chopped
  • 1 cup celery
  • 2-3 radish halved and sliced
  • 1 cup diced pickles
  • 4 green onions sliced
  • 1/2 cup mayo 
  • 2 tbsp apple cider vinegar
  • 3 tbsp dijon mustard
  • 1/4 -1/2 cup of pickle juice
  • salt and pepper to taste

Dice potatoes in to 1 inch cubes, place in a saucepan, cover with water and bring to a boil.  (approx 20 mins) Once the potatoes are tender and done, run under cool water to stop the cooking process, drain and set aside. 

Chop the hardboiled eggs, celery, radish, pickles, and green onion.  Add to a large bowl and fold in the potatoes.

Whisk together the mayo, apple cider, dijon mustard, pickle juice.  Add to the bowl and mix together the salad.  Add salt and pepper to your desired taste. 

Garnish with sliced green onion and chill until ready to serve.

Enjoy!

 

 

 

Juicy's Vegan Thai Salad

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You are going to LOVE this! Seriously.... As the flavours meld together the zucchini noodles really have a noodle like texture - Great for entertaining or meal prep Sunday to divy up for lunches. Enjoy!

  • 2 zucchini spiralized
  • 2 cups of chopped red cabbage
  • 1 bunch of fresh cilantro chopped
  • 1 red belle pepper (or color of choice)
  • 1 cup of sliced green onion
  • 3/4 peanuts (or nut of choice)

For the sauce...

  • 1/4 cup organic peanut butter
  • 2 tbsp of hot sauce (sriracha, franks red hot, or what you like)
  • 1 lime juiced
  • dash of himalayan salt

Place all ingredients into a bowl after prepping.  In a second bowl add all ingredients for the sauce and mix together until smooth.  Add to salad and toss.  Let cool in fridge for at least 30 minutes then serve.  Stores well in glass containers up to 3 days.

Serves 2 - 4 :)

Enjoy!

Summersalad

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This is such a great dish to make!  Either take it with you to a summer get together, or make up on meal prep day and store in mason jars for easy lunches throughout the week.

  • 1 14oz can of organic pinto beans
  • 1 14oz can of organic garbanzo beans
  • 1 Red Onion finly diced
  • 2 Belle Peppers (I used red and orange) diced
  • 10 Celery sticks diced
  • 1 cup fresh Cillantro
  • 1 Lemon
  • 1 Lime
  • 1/2 cup or Extra Virgin Olive Oil
  • 1/8 tsp of each Ginger, Tumeric, Cumin, Himalayan salt. (adjust to taste)
  • 1/4 cup of Sunflower Seeds (optional)

Drain and rinse the beans, allow to air dry for a few minutes.  In the meantime dice onion, belle peppers, celery, and cilantro.  Place all ingredient into a large bowl.  Add the beans, juice of the lemon and lime, olive oil and the spices.  Stir together and then top with the sunflower seeds.  Allow to kool for 30 minutes or longer before serving.  You can keep in air tight containers in fridge for up to 5 days. (It wont get soggy - I promise:) )  

This will make 4-5 servings :)

Enjoy!