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One of the best things about being a food blogger has got to be the free books and food I occasionally receive for review. The yummiest thing I’ve received this summer has been Terry Hope Romero‘s new cookbook, Salad Samurai. She truly is a samurai, and this book will make you one too. The recipes are unique, colorful, and varied. Plus, there are super healthy recipes like the Green Papaya Salad with Lemongrass Tofu, and more comfort food salads like the BBQ Tempeh N’ Dilly Slaw Bowl, for instance. The book is also divided into sections for each season, and it has me looking forward to winter so I can try the Beet Ball N’ Fries Salad. Okay, I’m exaggerating, it’s impossible to make me look forward for winter. Still, like all of Terry’s cookbooks this one rocks!
Remember that Samosa Cauliflower recipe I shared a couple of weeks ago? That was adapted from the Coconut Samosa Potato Salad in this book.
Have you gotten your hands on Salad Samurai yet? What recipes have you tried?
Polish Summer Soba Salad
Ingredients
For the Soba Salad
- 1 ⁄2 pound uncooked beets, peeled and diced
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 1 ⁄4 teaspoon celery seeds
- Pinch of salt and a few twists of freshly ground black pepper
- 6 ounces soba noodles
- 2 scallions, green part only, thinly sliced
- 1 English cucumber, peeled and sliced into thin half-moons
- 1 cup cooked white beans
- 3 tablespoons chopped roasted walnuts
For the Dill Dressing
- 1 ⁄2 cup finely chopped fresh dill
- 3 tablespoons rice vinegar
- 4 teaspoons olive oil
- 1 tablespoon organic granulated sugar
- 1 ⁄2 teaspoon freshly ground black pepper
- 1 ⁄2 teaspoon salt
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the diced beets on the parchment paper, drizzle with 1 tablespoon of oil, celery seeds, salt, and pepper and toss. Roast for 20 minutes, or until tender and easily pierced with a fork.
- Prepare the soba noodles according to package directions, but slightly undercook them to al dente. Drain, rinse with plenty of cold water, and transfer to a mixing bowl.
- In another mixing bowl, combine the scallions, cucumber, and white beans. Whisk the dressing ingredients together in a glass measuring cup or bowl, pour half over the bean and vegetable mixture, and toss. Add the remaining dressing to the soba noodles and toss.
- Divide the soba noodles among serving bowls and twirl into a mound in the center of each bowl. Spoon the bean and vegetable mixture over the soba, garnish with roasted beets, and sprinkle with roasted walnuts.
Leave a comment below and let me know what recipes from the book you’ve tried. Also tell me if you loved this recipe! I’ll also be sure to pass the message along to Terry.
One of my favorite salads is wilted greens with lentils, mushrooms and tomatoes. I really enjoy the blog and look forward to the videos.
Sounds pretty tasty! I adore lentils 🙂 Thank you so much. More videos on the way <3
Chinese salad without the chicken or a chicken like substitute.. I also like using peanut sauce or tahini sauce for dressings
Hi Jenne,
My most favorite salad lately is my Sweet Potato Kale Quinoa Salad with Creamy Coconut Curry Dressing. The blend of flavors and textures tastes amazing. I am sure this might appeal to your “Sweet Potato Soul”! I love to make and eat large, multi-flavored bowls of organic, vegan salads with all kinds of homemade dressings. The sky is the limit. I’d love to win this Salad Samarai Cookbook! More salads to love!
Oh my Deborah! That salad sounds absolutely delicious. Where is the recipe??!?!?!?!
Hi Jenne,
Glad you like this! The Sweet Potato Kale Quinoa Salad with Creamy Coconut Curry Dressing is at:
https://urbannaturale.com/meatless-monday-sweet-potato-kale-quinoa-salad-with-creamy-coconut-curry-dressing/
You’re the best! Thank you 🙂 xo
Love your blog so much! My favorite salad is baby greens, quinoa and beans, my favorite salad dressings are pesto, chipotle aioli, and spicy peanut sauce.
Thank you Hazel!! Wow, your favorite dressings sound really good. I’m addicted to pesto lately 🙂
a greek quinoa salad… lots of cuke, tom, oreg, olives, pepponcini..grape leaves..
thumbs up big time!!
My favorite salad is something super easy. I’m a terribly lazy salad-maker. Actually, I’m a terribly lazy cook!
Easy is good!! You will probably like this book. This recipe is also super easy, healthy, and tasty.
My most favorite summer salad is spinach with strawberries, bluberries, walnuts, & bluecheese or feta (I eat vegetarian not quite to vegan yet because I love cheese!) with a homemade raspberry vinegrette. Oh yummy!
Mmmm, fruity salad! I’m allergic to cashews, but I hear that the fancy cashew based cheeses are da bomb!! Have you tried them yet?
A salad that includes hot or cold roast veg. Yum. My very fave salad is one made and shared by someone else! 😉
Yes indeed!
Lately, I have really been into simple salads, like cucumbers, tomato, basil, garlic with a bit do apple cider vinegar, maple syrup, salt and pepper. All veggies and basil from our garden.
mmmmm! Simple is good 🙂
My favorite salad used to be a Greek salad. I loved the mix of greens and add-ons. I haven’t yet tried to make it vegan….
Oh yeah! I wonder if it’s any good with tofu https://vegetarian.about.com/od/soupssalads/r/veggreeksalad.htm Also, I like to make almond “feta”. Would probably be a good replacement…