Quick & Easy: Summer Salads | Almond Tree Kitchen | Skillshare

Quick & Easy: Summer Salads

Almond Tree Kitchen, Cooking Therapy

Quick & Easy: Summer Salads

Almond Tree Kitchen, Cooking Therapy

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8 Lessons (48m)
    • 1. Welcome - Summer Salads

      1:07
    • 2. Strawberry and Avocado Salad with Baby Spinach and Dill

      12:34
    • 3. Andalusian Salad

      3:52
    • 4. Greek Salad with Feta Cheese & Black Olives

      3:32
    • 5. Sicilian Fig, Mozzarella and Avocado Salad

      3:33
    • 6. Watermelon, Beetroot & Caramelized Red Onion Salad

      9:15
    • 7. Mango and Cucumber Salad with Coconut Dressing8 june

      13:48
    • 8. Outro - Summer Salads

      0:18
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About This Class

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The focus of this class is Summer Salads and we’ll be preparing six colorful and healthy recipes inspired by our seasonal produce.

We’ll be making a Strawberry and Avocado Salad with Baby Spinach and Dill,

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A colorful Andalusian Salad,

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A Greek Salad with Feta Cheese and Black Olives,

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A Sicilian Fig, Mozzarella and Avocado Salad,

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A Watermelon, Beetroot & Caramelized Red Onion Salad,

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and a Mango and Cucumber Salad with Coconut Milk Dressing,

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This class is suitable for beginners and more experienced cooks alike. You will find the printable recipes in the Project & Resources tab alongside tips and ingredient listings. Feel free to ask any questions - we hope you can join us!

Meet Your Teacher

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Almond Tree Kitchen

Cooking Therapy

Teacher

Hello, I’m Helen from Almond Tree Kitchen and from my kitchen door, looking out over the beautiful Andalusian countryside we’re going to create simple, imaginative dishes from everyday ingredients.  

Always cooking from scratch and laden with produce from the kitchen garden, we’re here to inspire you to take time out and to enjoy a different type of video class with an unobtrusive style and gentle relaxing vibes.

If you’re interested in knowing more about us, head over to our website where you can explore our world of home-cooked, farm to table dishes. Here you can also browse Recipe Collections, enter the Recipe Library and take a look at our cookbooks.

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Transcripts

1. Welcome - Summer Salads: Welcome to Almond Tree Kitchen. We're here to help you to tune out to the outer world for a while and to nurture your creative calm. The focus of this class is Summer Salads, full of color and health and easy to make. We'll be preparing a Strawberry and Avocado Salad with Baby Spinach and Dill. A colorful Andalusian Salad. A Greek salad with Feta Cheese and Black Olives. A Sicilian Fig, Mozzarella and Avocado salad, A watermelon, Beetroot and Caramelized Red Onion Salad, and a Mango and Cucumber Salad with Coconut Milk Dressing. As usual we'll be walking you through every step of the way and at the same time, helping make a little more room for that inner sanctuary. We hope you can join us. 2. Strawberry and Avocado Salad with Baby Spinach and Dill: Strawberry and Avocado Salad with Baby Spinach and Dill we will need strawberries. a large handful of baby spinach leaves, and avocado, some red pepper, fresh dill, and fresh chives. For the dressing, we have lemons, extra virgin olive oil, caster sugar and freshly milled black pepper. Trim and de-seed the pepper and cut into thin strips. cut as thin as possible keep going. Pour a little olive oil into a pan, add the pepper strips and gently cook without burning. After two minutes, add a dash of water and cover immediately to steam. Cook for a further one minute. Removed from the heat and leave to sit. Trim the strawberries, set-aside the tops, and cut the strawberries into thick slices. Okay. Put the tops into a small pan with the sugar. Squeeze one lemon, put the juice into the pan and heat gently to form a light syrup. mash a little if the strawberries are firm remove from the heat strain and leave to cool. To make the dressing, whisk in 2 tablespoons of extra virgin olive oil until thoroughly combined. Peel the avocado and thickly slice. cut away the skins or use your hands. Drizzle with lemon juice, olive oil, and sprinkle with pepper. Finely chop the fresh chives. Arrange the spinach leaves in a serving dish, add the avocado and strawberries scatter over the marinated red peppers sprinkle with chives and a generous quantity of dill sprigs. very nice. nearly done. drizzle with the strawberry dressing and serve immediately. 3. Andalusian Salad: Andalusian Salad. For this simple salad is all about adding as much color as possible. Here we have little gem lettuces, tomato, cooked beetroot, carrot, green pepper, cucumber, Spanish onion, sweet corn, hard boiled eggs, fresh herbs, parsley, extra virgin olive oil. Jerez or balsamic vinegar, freshly ground black pepper and sea salt. Trim the lettuce, wash and separate the leaves and arranged in a serving dish Cut the tomato into segments, Cut the carrots into small batons, finely slice the cucumber and onion, and finely slice the pepper and beetroot. Cut the hard-boiled eggs in half. Arrange the tomato, carrot, cucumber and onion, pepper and beetroot on top of the lettuce. looking great. Scatter over the sweetcorn and position the hard-boiled eggs on top sprinkle with ripped herbs, season well, drizzle with olive oil and vinegar, serve immediately. 4. Greek Salad with Feta Cheese & Black Olives: Greek salad. For this recipe, we have feta cheese cut into cubes, red cherry tomatoes, mixed baby green leaves, pitted black olives, some cucumber, onion, a few garlic cloves, dried oregano, fresh thyme leaves, extra virgin olive oil, a little lemon juice, salt flakes and black pepper. Put the feta cheese in a bowl, sprinkle with oregano and season with pepper. tasty cut the tomatoes in half. Cut the olives in half. Thinly slice the cucumber. Finely slice the onion. Finely chop the garlic. To construct the salad, arrange the leaves in a serving bowl, add the cucumber, tomatoes and olives scatter over the feta cheese. Add the onion, garlic and fresh thyme. Sprinkle a with a lemon juice and drizzle generously with olive oil, season and serve immediately. 5. Sicilian Fig, Mozzarella and Avocado Salad: Sicilian Fig Salad. For this recipe, we're using fresh purple figs, mozzarella or other fresh cheese Avocado, mild Sweet Spanish onion, basil leaves, extra virgin olive oil, lemon. caster sugar, vinegar, pepper and salt. This salad is made up just before serving. The dressing can be made in advance. To make the dressing. Finely grate the lemon zest, then juice the lemon. Combine the vinegar, sugar and lemon on low heat until dissolved. Add the lemon zest, remove from the heat and set the dressing aside. To make the salad, slice the figs and arrange on a serving plate. Slice the cheese and position next to the fig slices. To prepare the avocado, cut in half, removed the pip and remove the peel. Cut large thin slices of avocado and leaf in with the figs and the cheese. Drizzle the avocado generously with the lemon dressing. Finely chop the onion and sprinkle over the salad. Slice the basil and scatter over the salad. Drizzle generously with olive oil, season with pepper, add salt later if needed, and serve immediately. 6. Watermelon, Beetroot & Caramelized Red Onion Salad: Watermelon, Beetroot and Caramelized Red Onion Salad. You will need watermelon, mixed, red leaves, cooked beetroot, red onion, a few edible garden flowers if you have them. Here we have chives and geranium. Some fennel or anise seeds, black pepper, cider vinegar, a little mustard, caster sugar and extra virgin olive oil. Finely slice the onion. make it fine it sweetens evenly when cooking Cut the watermelon into small slices. Good doing well coming on well carry on, nearly there all done cut the beetroot in half and slice. Put the red onion slices in a small pan with a little olive oil on medium heat and cook gently for around three minutes without browning, add the sugar, cover and continue to cook for 2 minutes. Remove from the heat and leave to cool. To make the vinaigrette, combine the mustard, vinegar and oil, mix thoroughly, add the fennel seeds and season with pepper. To construct the salad, Arrange the leaves in a serving bowl add the beetroot, watermelon and caramelized red onion, looking good sprinkle with flowers if you have them, and drizzle generously with the vinaigrette. Serve immediately. 7. Mango and Cucumber Salad with Coconut Dressing8 june: Mango and cucumber salad with coconut milk dressing. Here we have a mango, one large bunch of cilantro, some cucumber, scallions, green endive/chicory heads. And for the dressing, we have a base of coconut milk with fresh basil leaves. Sugar syrup. Limes, fresh ginger, some optional chilies and some dried coconut shavings. Finely slice the cucumber very fine Finely slice the scallions in long diagonal strips. as fine as you can. set aside peel the mango cut in half and finely slice. our mango is perfectly ripe on the soft side nearly done. perfect. great zest the limes and juice, we're only able to get a small amount of zest from our limes here, but you may get more cut either way use a squeezer if you prefer. Finely grate the ginger and finely slice the basil. next, we need to make the dressing. In a small bowl, combine the coconut milk, lime juice, and zest, ginger and sugar syrup. mix thoroughly great well combined. And add some chopped chili if you want it hot. The dressing is balanced and fragrant without the chili, but it is an option that you could make separately. To construct the salad trim the endive heads at the base and separate the leaves arrange the leaves Put in a serving bowl, Add some cilantro add the cucumber slices and mango and scatter over the scallions slices, drizzle generously with coconut dressing and scatter over more fresh cilantro leaves. Garnish with coconut shavings. Serve immediately. enjoy enjoy. 8. Outro - Summer Salads: We hope you've enjoyed making our summer salads Check back here soon for more summer cooking classes. If you have pictures of the dishes you've made it home, post them to the student gallery. Thank you for watching and see you soon.