Lime, Feta, Mint & Grilled Chicken Salad

Ingredients

½ cup O Tahitian Lime or O Meyer Lemon Olive Oil
1 tsp. minced garlic
¼ cup O Citrus Champagne Vinegar
1 tsp. sea salt
¾ tsp cumin powder
Cracked black pepper to taste

3 hearts of romaine lettuce, torn into small pieces
¾ cup crumbled feta cheese
¾ cup cherry tomatoes halved
¾ cup English cucumber, peeled, cored and diced
1/3 cup pitted Kalamata olives
¼ cup thinly sliced red onion
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh mint

2 cups toasted pita bread chips
2 sliced grilled chicken breasts  (optional)

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Lime, Feta, Mint & Grilled Chicken Salad

Directions


meyerromain_low-resOne of our favorite summer salads!  Aromatic O Tahitian Lime, mint and feta are sublime. Adapted from O fan & Chef, Heidi Krahling of Insalata’s in San Anselmo, CA

Whisk the first 6 ingredients in a medium bowl for the vinaigrette.  In a large salad bowl, combine the rest of the ingredients and about half of the vinaigrette and toss well.

Add sliced grilled chicken breast & toasted pita bread chips.

Add more vinaigrette as needed to coat salad ingredients well and toss.  Serve.

Serves 4-6

O Tahitian Lime Ceviche

Ingredients

2 lbs. sole (or halibut) — about 4 fillets
½ cup O Tahitian Lime Olive Oil
½ cup O Yuzu Rice Vinegar
½ cup fresh-squeezed lime juice
½ red onion, small dice
4 Serrano chilies seeds removed, small dice
½ English cucumber seeds removed, small dice
½ cup cilantro, whole leaves
1 Tbsp coriander/cumin mix 3:2, whole seeds
1 avocado, small dice
1 tsp (approx) sea salt and fresh ground black pepper to taste
Tortilla chips (optional)

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O Tahitian Lime Ceviche

Directions


This quick and healthy recipe makes a delicious, cool and citrusy appetizer. Refreshing, colorful and simple to make.

Toast coriander/cumin mix until lightly colored and fragrant. Allow to cool and grind.

Combine O Tahitian Lime Olive Oil, O Yuzu Rice Vinegar, lime juice and ground spices in a medium bowl and whisk until combined.

Cut fish into thin strips approximately 1 inch in length and add to bowl with marinade. Add onion, chilies and cucumber. Cover and chill in fridge until “cooked” — approx 5-7 minutes.

Add cilantro and avocado. Season with salt and pepper and toss mixture. Drain excess liquid and serve in chilled clear bowls or cocktail glasses to show off colorful ingredients.

For fun, garnish with tortilla chips and scoop up all the flavors. Enjoy!

Spicy Sesame Noodle, Green Bean And Carrot Salad With O Tahitian Lime Olive Oil Dressing

Ingredients

¼ cup O Tahitian Lime Olive Oil
1/8 cup O Yuzu Rice Vinegar
1 tbls soy sauce
1 tbls toasted sesame oil
1 minced garlic
2 small, sliced Serrano chilies
9 ounces green beans
1 9-ounce package fresh linguine, soba or udon noodles
2 cups shredded carrots
1 cup thinly sliced green onions
Toasted sesame seeds.

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Spicy Sesame Noodle, Green Bean And Carrot Salad With O Tahitian Lime Olive Oil Dressing

Directions


Whisk first 6 ingredients in a medium bowl to blend. Season with salt and pepper. Let stand 30 minutes to blend flavors.

Steam green beans in large pot of boiling water until crisp-tender, about two minutes. Using slotted spoon, transfer beans to cold water to cool. Drain well. Pat dry with paper towels. Cut diagonally into ½ inch pieces.

Return water to boil. Add noodles and cook until just tender but still firm to the bite, stirring as needed to avoid sticking. Drain and rinse pasta under cold water and then drain well.

Combine green beans, noodles, carrots, green onions and dressing in large bowl. Toss to coat. Sprinkle with toasted sesame seeds. Cover and chill. Can make 6 hours ahead of time.

6 Servings

O Citrus-Honey Vinaigrette with Lemon Zest and Butter Lettuces

Ingredients

1 tbls O Tahitian Lime Olive Oil
1 tbls O Meyer Lemon Olive Oil
1 tbls O Honey Apple Vinegar
¼ tbls Dijon mustard
Kosher Salt to taste

3 heads butter lettuce
¼ cup freshly grated lemon zest

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O Citrus-Honey Vinaigrette with Lemon Zest and Butter Lettuces

Directions


Citrus lovers will love this simple, delicious salad. Its lemon-scented freshness is the perfect counterpoint to the sweet kiss of honey and tart citrus. Perfect for the Holidays.

Whisk all dressing ingredients in a small bowl until emulsified.

Drizzle over butter lettuces, sprinkle with freshly grated lemon zest.

Toss gently and serve.

4 Servings

Roasted Corn Salad with O Tahitian Lime Olive Oil and O Pomegranate Champagne Vinegar

Ingredients

4 medium ears of corn
8 leaves romaine lettuce
1 tbs. finely chopped fresh garlic
1 tbs. finely chopped jalapeño pepper
¼ cup chopped cilantro
¼ cup chopped red onion
¼ cup chopped red bell pepper
2 cups sugar plum tomatoes, halved
¼ cup O Tahitian Lime Olive Oil
4 tbs. O Pomegranate Champagne Vinegar
Salt and pepper

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Roasted Corn Salad with O Tahitian Lime Olive Oil and O Pomegranate Champagne Vinegar

Directions


Remove husks from corn, brush with O Tahitian Lime Olive Oil and grill to create a slight char on corn. Remove and let cool while you prepare the other ingredients.

Once corn has cooled, slice kernels off corn by holding ear upright and slicing downward.

Prepare vinaigrette by whisking O Tahitian Lime Olive Oil and O Pomegranate Champagne Vinegar, salt and pepper in a bowl.

Place all ingredients but the romaine lettuce in a medium size bowl and drizzle with the vinaigrette and lightly toss.

Place two leaves of romaine lettuce on each of the salad plates and then gently spoon the corn salad over romaine leaves. Sprinkle with salt and pepper to taste.

4 Servings

Cool Lime Salad

Ingredients

5 radishes thinly sliced

1 head Romaine lettuce, chopped

1/2 cup O Tahitian Lime Olive Oil

3 Tablespoons O Yuzu Rice Vinegar

1 cucumber, peeled, cored and thinly sliced

½ cup thinly sliced red onion

1½ cups Black Forest ham, thinly sliced then chopped in ½ inch squares

1 cup Jack cheese, in ¼ inch cubes

1 cup spiced and toasted pumpkin seeds

½ medium chopped sweet red bell pepper

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Cool Lime Salad

Directions


In a small bowl, whisk 1/2 cup O Tahitian Lime Olive Oil with 3 Tablespoons O Yuzu Rice Vinegar. Add salt and pepper to taste. Combine all salad ingredients in large salad bowl and toss with the vinaigrette. This salad can be a great main dish for summer meals.
Serves 4-6 persons

Ginger & Tea Poached Chinese Chicken Salad with O Orange Blossom Vinegar

Ingredients

1 lb. chicken breasts skinned and sliced into flat thin halves  (approximately 2 breasts)
3 cups chicken broth
3 cloves garlic, thinly sliced
¼ cup fresh ginger, thinly sliced
1 tsp. soy sauce
2 tsp. dry green tea
1/2 tsp. kosher salt
1 head finely chopped Romaine lettuce or Napa cabbage (approximately 8 cups)
1½ cup thinly sliced scallions
1 cup thinly sliced celery
1 Tbs. sesame seeds
2 Tbs. O Tahitian Lime Olive Oil
3 Tbs. O Orange Blossom Vinegar
1 tsp. soy sauce
1 drop toasted sesame oil

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Ginger & Tea Poached Chinese Chicken Salad with O Orange Blossom Vinegar

Directions


In a large skillet combine chicken broth, garlic, ginger, soy sauce, salt & green tea. Bring to a soft simmer. Gently drop chicken pieces into the broth and simmer for 3-5 minutes. Turn each chicken slice over and simmer for 3-5 more minutes. Spoon broth over chicken while poaching.  Remove chicken, allow to cool, then chill in
glass bowl.

Prepare dressing in small bowl by whisking O Tahitian
Lime Olive Oil, O Orange Blossom Vinegar, soy sauce & a pinch of kosher salt.

Slice chilled chicken into thin strips.

Place Romaine lettuce, scallions, celery and, sliced chicken in a large salad bowl.  Drizzle dressing & toss.

Sprinkle with sesame seeds, salt to taste and serve.

Serves 4

Seared Shrimp with Pimentón, O Sherry and O Tahitian Lime

Ingredients

1½ lbs large (31-40 ct) shrimp, peeled, deveined and patted dry
1½ tsp. Kosher Salt
¼ cup O Tahitian Lime Olive Oil
8 medium cloves garlic, very thinly sliced
4 tsp. smoky paprika/ Pimentón powder
¼ tsp crushed red pepper
¼ cup O Sherry Vinegar
¼ cup finely chopped chives

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Seared Shrimp with Pimentón, O Sherry and O Tahitian Lime

Directions


The smoky aromas of this simple dish, a few pieces of crusty peasant bread and a glass of fine wine quickly transport us to a tapas bar we love in Sevilla in the South of Spain.

Sprinkle shrimp with 1½ tsp. Kosher salt, toss and let sit for 10 minutes. (Or refrigerate for up to 1hr.)

In a large 12″ skillet heat the O Tahitian Lime Olive Oil to medium heat. Pat shrimp dry with paper towel and add them to the skillet. Sear until pink and slightly golden on one side, about 1 minute. Sprinkle garlic, Pimentón, and red pepper flakes over the shrimp and sauté, stirring another minute. Add the O Sherry Vinegar, stirring to deglaze the bottom of the skillet. Be careful not to overcook the shrimp. Salt to taste.

Remove mixture from heat and toss with chives. Pour shrimp and liquid into a serving dish. Serve with crusty bread for dipping.

4  Servings

Mixed Baby Greens, Plums, and Goat Cheese with O Yuzu Rice Dressing

Ingredients

½ cup O Tahitian Lime Olive Oil

1 7-ounce log soft fresh goat cheese cut into 6 rounds

8 ounces of mixed baby greens, rinsed and drained

2 ½ tbls of O Yuzu Rice Vinegar

3 ripe plums, pitted and cut in medium thin wedges

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Mixed Baby Greens, Plums, and Goat Cheese with O Yuzu Rice Dressing

Directions


Marinate the cheese for a couple of hours, and then assemble the salad just before serving.

Whisk O Tahitian Lime Olive Oil and O Yuzu Rice Vinegar to blend. Season with salt and pepper to taste. Add cheese rounds and cover. Let stand at room temperature for 2 hours.

Remove cheese from the vinaigrette. Toss vinaigrette with greens in large bowl. Divide among six plates. Top each salad with 1 cheese round and plum wedges. Yum!

Serves 6

Roasted Red Snapper with Cherry Tomato Salsa and O Tahitian Lime Dressing

Ingredients

2 tbls O Tahitian Lime Olive Oil or O Jalapeno Garlic Olive Oil, plus more for brushing
1 tbls O Citrus Champagne Vinegar
2 tbls chopped fresh basil
1 cup halved cherry tomatoes
1/3 cup chopped red onion
1 tsp minced jalapeno chile without seeds
4, 3-4 ounce red snapper fillets

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Roasted Red Snapper with Cherry Tomato Salsa and O Tahitian Lime Dressing

Directions


Pre-heat oven to 400 degrees F. Mix first 7 ingredients in a medium bowl and reserve.

Lightly brush small baking sheet with O Tahitian Lime Olive Oil. Brush both sides of fish with O Tahitian Lime Olive Oil. Sprinkle with salt and pepper. Roast fish until just opaque in center, about 10 minutes. Transfer fish to two plates. Spoon salsa alongside fish and serve.

2 servings

Recipe can easily be doubled.